Vive les bistros - local and Gallic Featured
After a surfeit of gourmet, gimmicks, leaves and ferments, Myrna Robins is ready for simple, rustic, flavour-packed classics. Turn to bistros, she suggests, to find time-honoured Gallic creations, made with love, prepared with care and offered at palate-pleasing prices.
Photos: Chad Henning
It’s that time of the year when the best of everything is awarded medals and certificates and, of course, gets welcome publicity. The recent Eat Out awards saw Western Cape restaurants take nine out of the Top Ten places, with a single Gauteng venue taking fifth place. While culinary practices of pickling, smoking, foraging and fermenting continue to be prominent on menus, the Eat Out website suggests that the hottest current trend is that of vegetarian “charcuterie”, illustrated by colourful pictures of artfully arranged forests of leaves, strewn with edible flowers , funghi and baby veggies.
While it’s exciting to explore the world of gourmet innovation, few can afford to dine at these exalted venues regularly. The appeal of popular alternatives – burger and pizza joints and Asian noodle bars – can also pall. Time, perhaps, to consider finding a neighbourhood bistro, preferably one that offers traditional French dishes. If the quality of ingredients and the care taken in combining them are regarded as the yardsticks by which to judge the fare, you probably have a winner. Of less importance is the plating, likely to be straightforward with nary a wisp of foam, puddle of essence or scattering of crumbs in sight.
French bistro food celebrates generous, full-flavoured cooking, family fare that includes robust soups, rustic salads, wine-scented stews and casseroles, bubbling gratins and granny’s desserts. It adds up to inexpensive soul food from small eateries all over France, where pride and tradition ensure maintenance of quality: even truck drivers would not continue to frequent bistros where popular items like sausage and potato salad, coq au vin, salade niçoise and lemon tart were not consistently good. Summer may see pan bagnat or pissaladière on the menu or mussels steamed in white wine, while winter warmth comes as pot au feu and chicken with tarragon vinegar. Creations are usually well-balanced, combining chicken roasted in chicken fat or butter with fresh watercress to foil the richness and leg of lamb roasted above a gratin of potato, onion and tomato, the latter flavoured by the meat juices which drip into it.
Where to find these sources of Gallic goodness? Meet one of our most popular of French chefs, known to hundreds of Cape diners: Christophe Dehosse has lived in South Africa for some 25 years, where he has delighted locals and visitors with both gourmet cuisine and now bistro fare in two venues.
Paris-trained, Christophe was working in a well-known restaurant in Cognac country when he met Susan Myburgh, who grew up at the historic Joostenberg farm, near Klapmuts. The couple relocated to South Africa where they opened the popular La Maison de Chamonix restaurant on the Franschhoek wine estate in 1992, then moved to the city and started the Au Jardin restaurant at the Vineyard Hotel in Newlands two years later. Regulars were devastated when they left the suburbs to join the Myburgh family enterprises: a farm stall and nursery at Klein Joostenberg soon blossomed into a deli and bistro, while a pork butchery, cut flowers, and a winery on the old farm occupy other family members.
Today the deli and bistro are well established, the wines attract awards and Christophe leaves the kitchen to head chef Garth Bedford, who started as a trainee way back at Au Jardin. A peek at the a la carte menu reveals a delectable choice of bistro classics: starters include homemade charcuterie with terrine, rillette, cured pork and ham with a mini-bobotie quiche for local flavour. Mains offer that famous toasted sandwich Croque Monsieur, English-style pork sausage with apple sauce and mashed potato, and braised beef and mushroom ragout in red wine on homemade pasta. Families that reserve tables for Sunday lunch can expect trays of starters to include items like brawn and pickles, hummus, a vegetarian roulade and salads with homebaked breads. Their choice of main course could vary from tuna steak with ratatouille and sauce vierge to slow-cooked Karoo lamb or roast shoulder of pork. The final course is a mélange of local cheeses, classic floating islands, fresh strawberries and a blueberry cheesecake. This feast costs R205, while children can enjoy two courses for R85. The value is obvious and the culinary standards consistently high, and advance bookings are required.
When I heard that chef patron Dehosse was to open a bistro on the sophisticated Glenelly wine estate outside Stellenbosch, I wondered if the downhome bistro principles could be maintained: a recent lunch there has proved that indeed they can. He continues to be inspired by traditional French fare, sourcing ingredients from local organic growers, adding a soupcon of African flavours to the mix. A starter of tuna tartare preceded silverfish or beef fillet in red wine sauce and chocolate fondant with poached pear and yoghurt Chantilly completed the meal. Prices are higher here than at Joostenberg, but, says Christophe firmly, Glenelly is still a bistro where no jacket is required.
It ‘s a measure of his talent that Glenelly’s owner, 91-year-young Madame May de Lencquesaing chose a chef who specializes in rustic fare to complement her ranges of distinctive estate wines, which offer Old World elegance and New World fruit in appealing combinations. Visitors can choose to dine at long wooden tables on the terrace, or inside where antique chairs and classic Parisian tables offer views of verdant hills of manicured vineyards.
This article first appeared in the Life section of the Cape Argus on Tuesday November 29.
This inviting, unpretentious Durbanville estate scores on so many levels. That it has managed to fend off suburban creep (which had already reached its boundaries decades ago) is something to celebrate. That the clever Parkers have managed to maintain the original cellar, the ringmuur and slave bell, the ambience of a bygone era are equally important. (the farm was granted by Simon van der Stel in 1698 and named Tygerberg)
And the fact that, along with the lesser-known cultivars that the cellar has been producing (barbera, gewürztraminer) and sauvignon blanc, the winemaking trio have now added a cab to their ranges, rounding out the choices nicely.
To start with the cabernet sauvignon 2015, this is a pleasing example of modern cab-making, easy on the palate, yet with plenty of body, and a delicious freshness. Described as full-bodied, but I found it less so than many others, making it suitable for summer drinking, and as a good partner for fare other than red meat – a mushroom burger for example.
Juicy tannins, a smooth finish, and plenty of lightly spiced berry flavours add up to a well-balanced whole. The grapes came from 17-year-old bush vines, and the wine was aged in French oak for 10 months.
Priced at between R75 and R79 it’s even more appealing to stock up with a case or two as its sure to improve over the next year or two.
The 2016 vintage of sauvignon blanc was a wine I enjoyed very much – firstly because it is not searingly zesty, so no antacid tablets were required. I also loved the wide spectrum of aromas that greeted my nose whenever I unscrewed the cap – some verdant, a little green fig, and far more granadilla and other tropical fruit . These also showed on the palate, but occasional wafts of that distinctive Durbanville verdancy.
This multi-layered wine is sourced from berries from seven separate blocks of dry-land vineyards, ranging in age from 24 down to 10 years old.
This is a most companionable sauvignon, good for an aperitif or partner to summer salads, seafood and poultry. As one of the first Durbanville farms to present their award-wining sauvignon blanc in 1988 – now the region’s rallying cry – Altydgedacht’s version is an essential label on visitor itineraries. And well-priced at around R75.
Although gewürztraminer has grown in popularity – thanks perhaps because of its affinity with Thai and other South-east Asian cuisine – but its still fairly uncommon, and the Atltydgedacht gewurz is even more unusual as its made in the style of its European home, Alsace, that is dry rather than the off-dry vintages of other Cape cousins.
This 2015 vintage, produced from bush vines with an average age of 15 years, has just collected gold from the 2016 Michelangelo Awards. Floral and spice on the nose, and the characteristic combo of rose petals and lychees, is followed by more of the same on the palate, balanced with a crispness and mineral hint that add to its charm. Some will find it an elegant aperitif that offers something more than conventional summer whites, others will pair it with spicy fare with great satisfaction. Expect to pay about R95.
Perhaps it’s only when you have taken part in an organic certification audit that you begin to realise the lengths wine farmers and producers need to go to to obtain that international certification.
Earlier this month I was lucky enough to sit in on such an audit, and one that had particular significance for both the farmer – Patricia Werdmuller von Elgg – and one of the auditors! But let me set the scene…
If you wish to label your wines as organic, you need to have your farm and cellar certified by one of the international certification organizations. One of these is SGS, an enormous global group which certifies many manufactured as well as natural products. Because of the limited number of serious organic farmers in South Africa, SGS recently appointed a German company specialising in certifying organic agriculture to conduct the final audit and issue the certificates.
Hout Baai farm is a beautiful boutique wine farm just outside McGregor, in a high valley that looks onto the Sonderend mountains which surround it. From the owner’s terrace sweeping views over vines take the eye toward Die Galg – the saddle at the end of the “road to nowhere” - which is really a high meeting place for hikers and travellers who revel in the protea-rich fynbos which cloaks the terrain.
The picture-perfect farm has been certified as fully organic since 2005. This year Hout Baai was chosen by the certification team as an example of just how an organic farm should look and operate with a place for everything and everything in its place. The audit was particularly important as not only was the resident SGS auditor conducting the checking, but the LACON international auditor was present, overseeing the process, and both were under the eagle eye of DAkkS, the German accreditation body for that country’s Federal Republic.
The inspection date for this three-tier audit was set for mid-July, but the three arrived in Mcregor a day ahead of schedule. They settled into the office where the local representative of the certification body started her work with a long list of questions, which needed not only oral answers but proof by way of reams of paperwork. Pat Werdmuller possesses more files than I have ever seen on a farm, where delivery notes, invoices, statements, receipts and printouts provide years of proof of transactions with approved service and material providers. These were hauled out on demand, as they worked their way through how water is tested, how pipes are cleaned, what fertilizers are used. Records of purchase of guano, seaweed and donkey manure were checked then questions turned to frequency of their application and in what concentrate?
Moving to harvest time, when grape picking machines were hired, questions were asked about the possibility of their bringing in unwanted residue of non-organic matter. They are delivered the day before, replied farm manager Del Jones, “so our guys can scrub and wash them down, ready for harvesting which started at 3.30am."
If there is any doubt about dates, the diary is consulted – this set of annual volumes, dating back to when the farm started operations – is filled with daily entries of chores completed, indoors and out, accompanied by photographs as way of proof.
The second half of the audit took the form of a tour of the farm, as the visitors were shown firebreaks, and buffer trees along boundaries (to limit the chance of non-organic sprays drifting over from neighbouring farms). The approved korog, a wheat-like grass planted between the vine rows to provide a nutrient-rich mulch was starting to show green and pruning of the sauvignon blanc vines was under way , each row numbered (and named after an animal or bird that frequents the farm). Del showed the inspectors the sizeable hole dug by a friendly anteater which had these Germans looking a little bewildered. She also pointed out the camera traps which record the visits of caracals, jackals, hares and antelope, as this farm is as much of a nature reserve as it is a wine grape farm.
The compost plant and the worm farm were duly inspected, and then the stores and workshop revealed just how diligently tools are looked after and kept in their place. The farm labourers’ wendy house – cosily furnished with places for both wet and dry weather uniforms and footwear and sporting refreshment facilities – was duly admired and also noted were the required warning signs and notices detailing safety and health information both inside and outside buildings and machinery.
It came as no surprise to any of us that Hout baai farm passed inspection with flying colours and was thanked by SGS for their faultless presentation and co-operation.
Since that day I have been thinking about the number of organic wine and grape producers listed in the latest edition of the SA wine industry directory, which I received recently. In this useful compendium, published annually by WineLand media, a total of 38 organic growers and cellars are listed. According to one Western Cape producer, who shall be nameless at this stage, only three of these are certified organic. While I have not trawled through those 38 to see if they have included details of international certification in their Platter entries (if, indeed, they are all listed in Platter), it does bring up the vexed question of some producers labelling their wines as “organic” without having been certified.
“We’re all organic these days!” was a cheerful comment from one (non-organic) farmer and winemaker. Many would beg to differ.
Those who are spending inordinate amounts of time and money to transform their farms and cellars to comply with the exacting demands of global organic auditors do so, of course, of their own free will. But it’s unsurprising they also grit their teeth in frustration at the lack of monitoring and control over those who are benefitting from the green and environmentally-conscious consumer through fraudulent labelling.
Even if farms grow grapes and produce wine organically, only those certified by an internationally accredited body – accompanied by a seal of this organisation – are entitled to label their wines as organic. However, some producers who follow organic principles in every respect choose not to be certified, because of the expensive, labour- intensive, regular, obstructive and lengthy inspections.
And to further muddy the waters, SA producers are allowed, I am told, to state on bottle labels that their wine was produced from organically grown grapes. And, what about the cellars who produce a range of organic wines alongside non-organic …
At which stage, it seems high time for a glass or two of enjoyable wine, made from organically grown and certified grapes in an organically certified cellar. Make mine a Solara sauvignon blanc. Cheers!
Wine, dine, run and place your bids! Featured
A varied lineup of events as winter gives way to a green and glorious spring!
Benguela on Main restaurant is offering a five-course Christmas dinner on Saturday July 30 . Chef Jean Delport is including treats like smoked breast of goose on his menu, which costs R540 a head. Pair your meal with Benguela Cove wines, and Somerset West residents can enjoy a complimentary drive service to and from the restaurant. For more information or to make a reservation to avoid disappointment, visit the website, call 087 357 0637 or email email@example.com.
Steenberg’s Cool Runnings charity trail run takes place through the Constantia vineyards on Saturday August 6. Choose from a 5 or 10km loop. All proceeds to the Mdzananda Vet Clinic in Khayelitsha, a community project that provides quality care for ill and abandoned animals. Finish with a glass of Steenberg sparkling sauvignon blanc and follow with a free wine tasting if you wish. A Mdzananda Vet Donation Box will be available prior to the race where leashes, blankets, dog or cat food and other pet items can be dropped into.The entry fee is R130 per trail runner, R50 per teen between the ages of 12-17, while children under 12 have free entry. Registration opens at 7am outside the Bistro1682 Restaurant. Walkers are welcomed. The briefing takes place 15-minutes ahead of the race at 8am. Pre-booking is essential and can be done online at www.quicket.co.za.
Bottelary Hills Wine Route ‘Pop Up’ Lunch
Savour a slow-cooked Sunday pork lunch with chef Bertus Basson on August 14 at Groenland estate when he will present a three-course lunch that smokes, sears and sizzles. The fires will be lit and guests can enjoy Bottelary Hills wine ahead of their meal. Lunch costs R350 a head, including a wine tasting and glass of wine per course. Book through www.wineroute.co.za or Tel: (021) 886 8275 or firstname.lastname@example.org
Nedbank Cape Winemakers Guild Auction Showcase of rare, individual wines
This popular annual event takes place in Cape Town on Thursday, 18 August at the CTICC from 6pm and in Johannesburg on Wed August 24 at the Atrium, Nedbank Sandton at 6pm. Tickets cost R250 which includes a tasting glass.
Wine enthusiasts cantaste these unique collectors’ wines crafted exclusively in small volumes for the 2016 Cape Winemakers Guild Auction by the Guild’s 47 members.Members of the Guild will also be presenting some of their acclaimed offerings sold under their own labels. Guests can also bid on rare signed bottles from previous Guild auctions during the Silent Auction. Founded in 1999, the Development Trust seeks to transform the wine industry by educating, training and empowering young talent through initiatives such as the Protégé Programme, a highly acclaimed mentorship scheme for upcoming winemakers and viticulturists.Tickets can be purchased via www.webtickets.co.za
“WE LOVE WINE” FEST RETURNS TO CAPEGATE
If Calling northern suburbs winelovers! Just ahead of spring, head to Capegate Shopping Centre for a great weekend wine fest, taking place from 5 - 9pm on Friday August 26 and from 12 noon to 6pm on Saturday 27th.
Festival visitors can taste and buy more than 100 wines directly from the wineries, which include large producers with well-known brands and smaller boutique and family-owned wineries, giving a taste of the best of South Africa’s winelands in one venue.
The Cape Wine Academy is presenting a wine theatre (Three sessions on Friday and four sessions on Saturday) with fun tastings and pairings on the programme at set times.
Participating wineries include: Alexanderfontein/Ormonde, Arendskloof/Eagle’s Cliff, Beyerskloof Wines, Biocape Wines, Bonnievale Cellar, Diemersfontein Wines, Dieu Donnè Vineyards, Deux Frères Wines, Du Toitskloof Wines, Edgebaston, Eerstehoop Wines, Fledge & Co, Groenland, Imbuko Wines, La Couronne Wine Estate, MWS, Orange River Cellars, Overhex Wines International, Perdeberg Winery, Peter Bayly Wines, Stellenbosch Hills, Villiera Wines, Villiersdorp Cellar, Yonder Hill Wines.
The Pebbles Project, which looks after disadvantaged children, especially those impacted by alcohol, is the charity beneficiary of the festival and will be present to spread their message and raise funds and awareness.
Tickets from the door or through www.quicket.co.za cost R70 pp (Includes a branded tasting glass) Bookings for the CWA theatre sessions can be made at the ticket office.
For up to date information, visit www.capegatecentre.co.za
Bot River hosts blooming nice Spring Weekend
Enjoy a relaxed weekend in the Overberg from September 2 – 4 during the annual fest hosted by the winemaking community. The region features 11 wine farms, each of which will offer attractions ranging from farm fare, olive oils, fine wines and local talent. Attractions include sausage-making course at Luddite, oysters and bubbles from Genevieve MCC, fynbos hikes at Paardenkloof, lunch at Wildekrans and at Gabrielskloof. Plenty to amuse the small fry as well. Farms will be open from 10am to 4pm. Tickets (weekend pass) cost R100 and obtainable from www.quicket.co.za .For more information on the Bot River Spring Weekend 2016 contact Melissa Nelsen at Cell: 083 302 6562 or email Melissa@genevievemcc.co.za.
MIKI CIMAN OF LA MASSERIA INTRODUCES SMALLER CHEESE MAKERS
Be it gorgonzola, pecorino, fontina, mozzarella, provolone, brie, chèvre, blue or cheddar, the Say Cheese! Artisan Cheese Fair will celebrate all things cheese on 24 and 25 September 2016 at the Italian Club, Milnerton. THE event will bring together artisan cheesemakers, cheese lovers, bakers, brewers and visitors. Says Ciman, “The Fair will allow guests to appreciate every step of the farm-to-table process of cheese making, while highlighting the extraordinary local talent we have in this field. Chefs will take part and wine will be on sale. Tickets will be on sale at the door, at R80 for adults and R30 for children from 11 – 18. Children under 10 go in free.For further information, please email Kiki at email@example.com or phone Elize Nel on 072 795 4214.
A CULINARY JOURNEY OF SOUTH AFRICAN INDIGENOUS FOODS [compiled] by Kgaladi Thema-Sethoga and Ursula Moroane-Kgomo. Published by Indiza Co-operative and Modjaji Books. 2015.
Myrna Robins enjoyed the gastronomic trip through our provinces, but questions the fare included in one of the chapters.
Those following western diets may gulp at thought of a snack of salted stinkbugs fried in butter, while others – who spend as little time as possible in the kitchen – may appreciate the Swati dish Indakala,or boiled,salted peanuts. Both can be found in the second edition of a compilation of our indigenous dishes, following on the original, published in 2000 through the CSIR.
The new and intriguing collection of heritage recipes from 11 ethnic groups across South Africa, reveals that much of the fare is also contemporary, as current generations of rural cooks continue to use local ingredients and traditional recipes to feed their families.
IndiZA Foods is a Pretoria-based company headed by MD Kgaladi Thema-Sethoga and Operations Director Ursula Moroane-Kgomo, both high-powered businesswomen with degrees in food science, business management and considerable experience in the food industry. Both are also passionate about the preservation of indigenous culinary cultures, women empowerment and rural development. Their joint enthusiasm resulted in the publication of this worthy addition to our traditional culinary literature.
Women in the rural communities were invited to submit recipes for the food they cook daily: These reveal simple fare using local ingredients, occasionally enlivened by stock cubes, seasonings, and items like margarine. Several high schools were also involved in the project.
The compilers started in North West, with Tswana dishes and went on to Mpumalanga where Ndebele and Swati specialities were hunted down. The Free State yielded Sotho staple fare and the northern province of Limpopo saw recipes collected from Tsonga, Pedi and Venda cuisines. In the Eastern Cape the Xhosa gastronomic heritage was celebrated and Kwa –Zulu Natal presented Zulu menus. From the Western Cape comes a listing described as Khoisan recipes and the final grouping is Afrikaans marked, somewhat strangely, as centred in Gauteng.
The dishes are, as one would expect, simple, largely straightforward renderings of grains, legumes and leaves, gourds and tubers, sparked by indigenous fruits and enlivened by worms and insects. Beef and chicken feature occasionally. There is not a single seafood recipe in this collection.
Perhaps because of their (comparatively) exotic nature, I enjoyed browsing through the cuisines of the northern groups in particular: Among the Pedi recipes is one labelled baobab-fruit yoghurt, a good start to the day, while Venda cooks lift their protein intake with Mashonzha (mopani worms and peanuts) and Thongolifha (stinkbugs fried in butter ). Several species of Morogo, or wild leaves are used, including Pigweed or Amarinth, Blackjack, Spider plant, pumpkin, and wild jute. Breads are uncommon, but the Tswana make Diphaphata, a flatbread using wheat flour, Ndebele cooks use brown bread flour for their steamed bread, while others are based on mealie meal. Desserts are almost non-existent although there’s a Sotho recipe for bottling peaches in sugar syrup.
I contacted the compilers to ask why Gauteng was used as a source for Afrikaans recipes and was told that they invited several groups in the Western and Northern Cape to take part, without success, so eventually resorted to finding them from Gauteng-based Afrikaners. The recipes are authentic Cape cuisine, dishes that have become South African classics.
I gazed, somewhat incredulously, at the pictures and recipes in the Khoisan section, pages where I expected to find items like shellfish, venison, ghaap, sour figs, veldkool, waterblommetjies, and perhaps drinks based on milk. Instead, there’s a Greek-style salad with feta and olives, a caramel pud and a standard white bread recipe. Liver and onions and a mutton potjie (with red wine and packet soup powder) could just pass muster but there is virtually nothing that says “Khoisan” or “Khoi-khoin” in this mini-collection. The recipes were sourced from a group of cooks in Vredendal, and I contacted one of the contributors to ask her how these came to be regarded as Khoisan. Freda Wicomb is the housekeeper at a local boarding school, and is a popular and capable cook, but she had no answer, saying this was how she cooked.
Khoisan, referring to two distinct groups of early South African inhabitants, is a term that should not be applied to their cuisines, as they were very different. The Bushmen, or San were hunter-gatherers while the Khoi were herders. The latter group’s culinary and cultural heritage has been well researched, by fundis such as Dr Renata Coetzee whose brilliant book Kukumakranka presents an exhaustive discussion on the subject. Ingredients used in the past can still be found today, and cooks of both Griqua and Nama descent use veldkos in their potjies, and make askoek, potbrood and vetkoek, as did their forbears.
I suggested that the compilers also contact Chef Shaun Schoeman of Solms Delta’s Fyndraai restaurant, whose Heritage menu includes Khoe-Khoen breads, waterblommetjie soup and desserts starring herbs like buchu, for their next edition.
Kgaladi Thema-Sethoga assures me this section will be more authentic and will also include Cape Malay cuisine. Sadly we will have to wait until 2024 for the new edition.
Meanwhile, this title, illustrated with photographs of many of the recipes, is well-indexed and includes information on many of the ingredients unknown to western cooking. The book is endorsed by the SA Chefs Association and supported by the Department of Arts and Culture.
Victorian wine cellar at Mont Rochelle
Great to see winemaker Dustin Osborne back in the mountainside cellar of Mont Rochelle. Pretty sure I recognised one or two of the staff at the Country Kitchen as well; if they were there seven years ago, then I am probably right in thinking I met them when gathering information on this unique farm for my Franschhoek Food cookbook.
Champagne was its first name, given to this picturesque stretch by Abraham de Villiers in 1694. It changed to an equally positive Goedehoop more than a century later, finally was christened Mont Rochelle by a 20th century descendant, Graham de Villiers when he acquired it. Earlier this century then owners of hotel and vineyards, Erwin Schnitzler and Miko Rwayitare merged the two to create Mont Rochelle hotel and Mountain vineyards, and newly appointed winemaker Dustin Osborne started producing some memorable reds, one of which is the farm’s flagship red blend today.
Although Franschhoek is a sophisticated village growing increasingly used to foreigners buying bits and pieces, the acquisition of the estate by Virgin Limited Edition collection, and Richard Branson in particular, caused a buzz, which died down while renovations were undertaken at the hotel and gourmet restaurant, and at the rustic Country Kitchen and picturesque cellar.
The latter two venues have not changed much – the 150 year-old-cellar, a former fruit packshed, is as appealing as ever, although Dustin is happier with new flooring and updated machinery. The restaurant, open to terrace and lawns lining a big dam, is still relaxed, serving deli-type fare inside and out, along with picnics.
During a recent visit, a handful of wine writers started their tasting in the cellar, with a charming sauvignon blanc 2015, grapes from the farm’s 22 -year-old vineyards, the fresh wine with subtle fruit lent complexity by 10% semillon and 2and half % viognier. Well-balanced and a great buy at R85.
Osborne has long been a champion chardonnay maker, and his latest, Mont Rochelle’s 2015 chardonnay is as good as any I remember. It’s elegant, fresh, with tangible minerality, full-bodied, with a long finish. Limited edition from vines planted in ’94, just over half barrel-matured, this is equally delicious as an aperitif or complementing voguish salads and well-bred poultry. We paired
[Caption: Dustin Osborne, Enrico Jacobs and Jenny Prinsloo in picnic mode] Photograph: Shantelle Visser
it with an inspired cauliflower and vanilla risotto – memorable. The wine is also reasonably priced at R100 from farm.
More good news is the launch of an easy-drinking red, Little Rock Rouge 2014, a cab-based blend with merlot and splashes of mourvèdre and petit verdot adding aroma and flavour to a vibrant, enjoyable wine with smooth tannins. Along with its 2015 white counterpart, not yet released, these cost R72 each.
During Dustin’s first stint at the farm he created a fine syrah-based blend named Miko in honour of former owner the late Miko Rwayitare. This flaghip 2009 vintage wine, intense, complex, and well-balanced with dark fruit, spice and savoury undertones, is showing well and is an impressive introduction to the potential of the farm’s terroir.
Our little group had moved through cellar to lawns to tasting cellar to terrace, where we teamed this vinous star with tender venison on sweet potato. Dustin then produced a number of aged cabs which had been discovered under a floor in the adjoining manor house during renovations and an informal vertical tasting commenced, starting off with the ’96 vintage… A few of these may be added to the cellar stock for those seeking museum class reds.
We did not see the hotel or more formal Miko restaurant during our visit but heard that the hotel is just about full until Easter, with bookings for weddings increasing nicely. What impressed me at the winery and Country Kitchen was the informality, the friendly yet efficient service, and an atmosphere that is far from stiff or grand. One gets the impression that Branson, having appointed good staff, is content to leave his estate in capable hands. Global visitors can now move from his private game reserve, Ulusaba, in the north of South Africa to our incomparable winelands, for a holiday that can compete with the best on the planet.
Filling big boots extremely well Featured
We all knew that Kleine Zalze's new cellarmaster had big boots to fill, as he took over from Johan Joubert. Alastair Rimmer's maiden chenin blanc and chardonnay are both ample, enjoyable proof that he will be carrying on the cellar's impressive reputation for over-delivery on quality and pure enjoyment with a range of wines that have attracted strings of awards both here and internationally.
The farm's Vineyard Selection chenin blanc 2015 follows in the tradition of a beautifully balanced meld of fruit with structure lent from subtle oak. Enough acidity to keep everything fresh, ideal late summer wine for both aperitifs and al fresco fare, but can safely be kept for a few years as well. A very good buy at R77.
In similar style, the Vineyard Selection chardonnay 2015, selling for R80 from cellar door is a fine example of Rimmer's talent: both Stellenbosch and Robertson grapes were sourced for this wine, which spent seven months in oak before blending and bottling. The citrus, pear and stone fruit, with apple providing a floral note, fulfil chardonnay fans' expectations, there's a mineral core, and overall elegance which combines to make this a classic with complexity that should develop further if cellared.
In best Kleine Zalze tradition, these constitute another pair of winners.
In the pink - and loving it Featured
IN THE PINK AND LOVING IT
The focus has been on rosé recently,as these wines are promoted for Valentines day – or weekend as it is this year. I’ve been sampling enjoyable examples while putting together a story for the national lifestyle pages of the Independent group. And, doing it during a heatwave made me appreciate the charms of a well -chilled pink, particularly those with some backbone along with berry flavours.
I am sure that the first Rickety Bridge rosé fest on Saturday the 13th is going to be a sellout – the attractions are wide-ranging and the heatwave should be past its worst, according to predictions. It’s been a while since I tasted examples of their winemaker, Wynand Grobler’s craft, but I have long regarded him as one of the valley’s most talented – and his Foundation Stone rosé (shiraz/Grenache/mourvèdre) and his scintillating NV Cap Classique brut rosé confirm my opinion.
Meanwhile, up the Franschhoek pass to La Petite Ferme, that perennially popular destination for thousands of repeat visitors, now under new Swiss ownership. There’s a new winemaker too, but the 2015 rosé, a largely merlot affair with a dash of sauvignon blanc, is still a product of the Dendy-Youngs. This salmon-tinted summer charmer presents an aroma of rose petal, with berry and cinnamon flavours, with a little sauvignon zest. It finished dry on the palate.
Staying in the Franschhoek valley, Vrede en Lust's enjoyable dry rose, named Jess, has become a firm favourite in the Vrede en Lust range. Named after the owner's eldest daughter, this crisp wine with its berry and melon notes is a blend of mostly pinotage, with some shiraz and a dash of grenache.
The L’Avenir team from Stellenbosch is not content to produce admirable conventional pinotage, but has added a fine pinotage rosé to the range, its patrician status emphasized by an unique bottle featuring a protea-shaped punt. Glenrosé is made in the Provencal style, its nose of rose petals and strawberry and citrus ahead of a crisp, dry but fruity flavours on the palate, along with a mineral presence. This top of the range example sells for R200.
Turning to my adopted wine region, there are two rosés that I strongly recommend to visitors heading Robertson way soon: Tanagra’s superb example produced from cab franc has just one fault, and that is there isn’t enough of it. The other is the 2015 rosé from Quando, Fanus Bruwer’s boutique cellar near Bonnievale. He use mourvèdre for this charmer.
I also enjoyed Saronsbergs all-shiraz rosé from their Provenance range. Cellarmaster Dewaldt Heyns specializes in shiraz, among other reds, and this offers a light-hearted aside, complete with sculptor Angus Taylor’s Earth Mother on the label. Tulbagh has acquired a major red wine player with the establishment of this art-filled estate.
One would hardly know where to start when contemplating pinks from the vast Stellenbosch region, but for good value for consistent quality, the dry, fruity and flavour-packed rosé in Ken Forrester’s Petit range is ready to complement many a late summer al fresco meal.
When it comes to rosé Cap Classique bruts, I always enjoy Allee Bleue’s, the NV from Graham Beck and have heard great reports about Webersburg’s NV pinot noir/pinotage brut. Finally, its been a long time since I tasted it, but if memory serves me well, the patrician Lady Alice all-pinot, MCC from Muratie, which comes complete with tales of memorable early 20th century parties, is a bubbly to consider.
A word of thanks to those marketing colleagues who obtained rosé samples for me at such short notice – Posy, Nicolette, Melissa, hugely appreciated.
Whatever fare you’re planning for the coming weekend it’s likely that a crisp pink will pair well. Picnics, salads, sushi, shellfish, salmon, berry finales, you name it, rosé will enhance it.
The press release for the latest vintage of this perennially popular white blend is particularly well written, making it difficult to improve on, so i am going to quote the final sentence as is:: “fresh and vibrant with a convincing strength and quality finish.”
The 2018 vintage of this four-star blend offers its usual admirable consistency - both in quality, and its main component which has been riesling for several years.This enables Bouchard Finlayson's Blanc de Mer to differ from its unwooded white blend competitors. The riesling – 65% here – sets the foundation for a wine both patrician and characterful, while the viognier and chardonnay, (sharing similar proportions), add floral elements and a medley of fruit to a fragrant nose and flavorful palate. Alcohol levels of 13% are in keeping, and its priced at R110.
Looking at back issues of Platter, it's interesting to see how cultivars have varied over the last 18 years: Blanc de Mer greeted the new century as an unwooded blend of kerner with gewürztraminer, riesling, sauvignon blanc and chardonnay...
In 2003 gewurztraminer partnered the riesling, two years later sauvignon blanc, pinot blanc and chard were the chosen companions while by 2006 viognier rather than riesling led the combo. In 2007 chenin made an appearance but, since then, whatever the variations, quality climbed even as the wine was geared to being a crowd pleaser.
Unsurprisingly a large number of regulars regard Blanc de Mer as an essential companion to seafood whether grilled, fried, baked or raw. I don’t think its fanciful to find whiffs of maritime aromas that emphasise its affinity with the waters of Walker Bay. A summer wine, yes certainly, but with this appealing balance of freshness and depth, it’s also the right choice to celebrate wonderful sunny winter days found in every province of our country.
A dark heavy bottle, made unique with its imprint of a bird perched on a tobacco pipe next to a flowerhead, the design is repeated on the minimalist white label which informs that it's Nebukadnesar 2017 and this is no. 12 285 of 21 940!. Not a limited edition then!
Babylonstoren often does things differently, and always beautifully, honouring both the farm’s 330- year old history, its venerable buildings and spectacular setting. As its name suggests this is a place of amazing gardens, now 12 years old with more than 300 varieties of culinary and medicinal plants,, offering a garden tour to delight and amaze.
The extensive vineyards which stretch from 170 metres above sea level to 600 metres – incorporating poor sand, deep shale and rich loam - have yielded pampered berries, allowing the range of wines flowing from the cellars to increase.. This vintage of the flagship blend has attracted more awards than any previously, particularly from the National Wine Challenge: it brought home Double Platinum, Grand Cru for best in category, and was also crowned Best Wine from among the 600 entries.
Components of this blend (49% cabernet sauvignon, 25% merlot, 16% cabernet franc, 5% petit verdot and 5% malbec), were separately pressed and matured for 23 months in new French oak . The new blend was left in tank for a month before bottling took place, then given five months maturation before being released.
Its a big, bold, full-bodied wine, impressive already, but deserves to be cellared so that the prominent tannins can soften and meld with the flavours of dried herbs, black berries and tobacco, for maximum enjoyment. The palate will then offer sophisticated integration that should go on improving for up to a decade .
The cellar team at Babylonstoren comprises Charl Coetzee, Klaas Stoffberg and Marina Loubser who are making magic with the wide variety of farm cultivars available, including a highly-rated chenin-based white blend with three additional components that I hope to sample soon.
Those who are happy to pay nearly R500 a bottle or R3 000.00 a case for a fine Cape Bordeaux-style blend, will surely be prepared to cellar their purchase, (or at least most of it), to enable the wine to mature further, to reach its (very considerable) peak in, perhaps, five years time.
Elgin Ridge 282 Pinot Noir 2016
Certified organic wines are thin on the ground in this country and those which go a step further – to be fully registered as biodynamic – are even more rare.
Having been involved (as a keen spectator) with an organic wine farm, seeing what has to be undertaken to reach this status, sitting through an international inspection by a tough team from Europe and South Africa as they toured vineyards and farm buildings, examining everything from implements to employees’ work apparel, then probing records and asking the most detailed questions, I greatly admire those who undertake the arduous and expensive process to get certified.
Brian and Marion Smith of Elgin Ridge state on their website that their vineyards have been free of chemical sprays for more than 10 years, while Maddox their gentle percheron ploughs between the vineyard rows to remove weeds and pest control is handled with enthusiasm by resident ducks. Currently on the website are photos of an appealing pair of lambs who, we are told, will soon join the rest of the little flock to help with cover crop management.
The 2016 vintage of their Elgin Ridge 282 pinot noir was recently released. Grapes were sourced from four vineyards between10 and 11 years old and were vinified separately. Natural malolactic fermentation took place in second- and third- fill oak for 10 months before blending and bottling took place.
This is a cultivar that benefits from organic viticulture partly because of its inherent earthiness. Elgin minerality complements, but these characteristics are balanced by the berry fruit on the nose, and a a juicy freshness. Tannins are integrated, and the whole offers medium-bodied well-balanced enjoyment, along with that purity that is usually discernible in organic wines.
Another plus is that fact organic wines contain little, if any, sulphur, a chemical which affects a number of winelovers – particularly senior consumers - adversely.
This pinot noir will make a fine companion to a variety of winter warmers,
including, of course any mushroom dish where the earthiness of both will complement nicely.
It sells for R250 from cellar door and some wine outlets.
Stellenbosch Hills has long been known for value-for-money wines, and no range proves this better than the Polkadraai - which notches up a decade of success this year. The anniversary is marked with a young rosé, vintage 2019, produced from shiraz grapes that grow in the Polkadraai district of Stellenbosch.This is where the winery’s 16 member farms are situated, in that scenic region where the terroir offers a wide spectrum of soil and climate.
The new addition to the range is crisp and fresh, offering a bouquet of fruit that is followed on the palate by very accessible fruit and medium alcohol levels of 13%.
As with all labels in this light-hearted range, a percentage of money from sales of the new label go to the Polka kids Community Project through which Stellenbosch Hills contribute to education at the Vlottenburg Primary school. This is where most of the younger children of the vineyards and winery’s employees attend school.
There are not that many well-made wines retailing for less than R50 these days, but this is one of them – priced at R48 from cellar door.
Cultivar association Shiraz SA awarded the winners in this year's Challenge earlier this month at Ashanti wine estate. In alphabetical order the one dozen champions are:
Babylonstoren shiraz 2017, Bellingham The Bernard series syrah 2016, Driehoek shiraz 2017 and their 2016 vintage, Flagstone Dark Horse 2015, KWV Cathedral Cellar 2016, Neethlingshof shiraz 2015, Quoin Rock shiraz 2015, Rhebokskloof Black Marble Hill 2016, Kruger Family Reserve 2016 (Stellenview), Strandveld first Sighting 2017 and La Cave 2017 from Wellington Wines.
There were three winning shiraz blends: Alvi’s Drift Albertus Viljoen Bismarck 2017, Babylonstoren Babel 2017 and Eikendal Charisma 2017.
A total of 207 wines were entered in to the competition, of which 36 were blends. The judging panel comprised of Shiraz SA chair Edmund Terblanche of La Motte, De Grendel cellarmaster Charles Hopkins, Samarie Smith of Benguela Cove, CWM Elsie Pells and wine consultant Jeanne-Marie de Villiers.
While I was sorry to have missed out on tasting these winners, I not only congratulate the victors but also like the Association’s pithy and effective marketing slogan:
‘I say Syrah, you say Shiraz’ – we’ll raise a glass of our stylish winter reds to that!
Turning to that other wintertime favourite, delicious warming muscadel, the SA Muskadel Awards 2019 were announced last week and I find it unsurprising that the valleys and mountainside regions that surround my home walked off with all but two medals in this year contest, sponsored as before, by Enartis SA.
Attracting three top awards is Badsberg Cellar from the Breedekloof, with a platinum and two golds, for the 2017 red muscadel with the 2008 and 2009 vintages following just behind. The only other platinum was garnered by Mont Blois wine estate on the Langeberg slopes behind Robertson, for their limited edition Pump house White Muscadel 2016. The Robertson Wine Valley was home to three gold winners, Bon Courage for their red and white muscadels, both 2008 vintage while Montagu Wine & Spirits’s white muscadel made the third.
Cellars from the Breedekloof valley collected five golds: these were Du Toitskloof for red muscadel and henepoot jerepigo 2014, Slanghoek for two red muscadels and their 2017 hanepoot jerepigo. De Wet cellar from the Worcester wine and olive route was awarded gold for their white muscadel 2017. Looking north, Orange River Cellars attracted gold for their white muscadel 2017 and hanepoot 2017.
The wines were tasted blind by the judges who also went on to assess the uniqueness of the packaging for final points.
Mont Blois and Badsberg were the only winners of platinum for their muscadels.
Number 2339 of 3550 arrived at my wine collection point nearly two months ago and I decided then and there it should be opened, reviewed – and then shared – on Mother’s Day. Named after La Motte’s owner Hanneli Rupert, this is a very special shiraz-based blend, produced only when the component grapes are of exceptional quality.
The grapes for 2013 Hanneli R from la Motte Private Cellar were sourced and harvested from three wine regions: Elim provided more than half the syrah berries, Walker Bay yielded grenache, which makes 30% of the blend and the home terroir provided petite sirah, just 10% (and occupying a miniscule 0.16% of vineyard area in South Africa).
It’s not that easy to obtain winemaking details as neither the back label nor the website yield much information. But we know that new French oak was used to age the wine for more than three years and the result is a hugely enjoyable – and approachable – red blend: The nose offers aromas of cherry and dark fruit, the palate presents a slightly sweeter fruit tone than one initially expects, allied to softer tannins. This adds up to a glassful that can be enjoyed by a wider circle of winelovers than some aristocratic reds, (which call for consumers who appreciate austerity or those who are prepared to cellar their purchase for several years.)
It's elegant, charming, a tad feminine and a wonderful companion to fine fare (especially meals involving good red meat) – all of which could well describe the hostess after which it is named.
Moderate alcohol levels of 13,5% add to the attraction, as does its minimalistic front label, in keeping with the stylish contents. It is priced at R1 300.
The Messiah’s Dream Machine by Jennifer Friedman. Published by Tafelberg, 2019.
Like many other South Africans I devoured Jennifer Friedman’s first memoir, Queen of the Free State with relish. So I was anticipating the sequel with enthusiasm, especially since the first title ended with Jennifer about to leave for boarding school in Cape Town, unhappy and furious with her parents for being sent away from her beloved Free State. In the epilogue she sums up the years at boarding school as ‘a nightmare she couldn’t wake up from’, and also packed away her dream of learning to fly, pushing it “far, deep into the furthest corner of my mind."
I had to wait to find answers to several questions as this second part of her life story took us back to her home town, where Jennifer reminisces on the excitement of circus acts, human and animal, in the big tent before she turns to the train journey to Cape Town and boarding school. With that incredible ability of hers to recall in such detail scenes, events, action, and most of all landscapes far and near – we read about life in the boarding house (and hope she is exaggerating, just a little, about the appalling food served up to the girls!)
Next she is back in her beloved home province, plus a fiancé, introducing Allan to her Uncle Leslie as her own parents have departed the Free State. The wedding is in Cape Town and the newly-weds settle in Johannesburg.
Not one but two family members – Jennifer’s great-uncle John followed shortly by her grandfather, die, and stories follow around the customs that precede and follow death, until the deceased are buried in the family cemetery on the Free State farm - and even that event descends into a fiasco... The stories of the exploits of these two men during their lives range from sentimental to uproarious.
In 1977 we find the family – Allan, Jen and little Adam in Haifa, about to return to Johannesburg where a baby girl Leah takes the family count to four and Allan’s mother seals her fate as an unwelcome visitor. But its her house that becomes their chosen home in Morningside when mama joins the exodus to Australia. They followed, but settled in Sydney where they were happy for three years until Allan is diagnosed with a cancerous ulcer in his mouth. Jennifer starts flying lessons, Allan’s gift to her, as his cancer spreads and they know their time together is limited. Her description of the pain-filled months ahead until his death just before his 49th birthday makes poignant reading, and so well illustrates her story-telling brilliance.
But there’s plenty of humour to offset the sadness, wherever she lives, even when she goes back for a visit to the Free State farm and joins her cousin Wilfrid for a trip up the mountain in a fearsome truck that ends on the summit, where she describes in brilliant detail, the view, the colours, the hills and sky, the distant farms that encompassed her childhood.
We are told in publicity releases that Jennifer lives in Australia where she flies herself all over that vast continent, sometimes just heading off to a dot on the map to a lunch date. So, there’s a lot more to tell her readers. The third title is no doubt in the making and will update us with laughter and sighs.
One of the most popular of the several festivals hosted by Robertson Wine Valley every year is the Wacky Wine Weekend. This year’s three-day celebration takes place
* Go to Weltvrede estate on the Breede banks near Bonnievale to learn how to make your own Cap Classique. This is an hour long lesson, costs R150 and requires booking. A bubbly time is guaranteed!
ee www.thunderchild.co.za. The wine is wonderful, by the way!
Launches and celebrations at the venerable Rietvallei estate outside Robertson are always specials events, memorable for Burger hospitality at one of the valley’s most historic estates. Close family loyalties combine with a fine winemaking tradition going back six generations to 1864 and the results can be as fascinating as proven by this multi-faceted sauvignon blanc.
For many years sauvignon blanc has formed the core of the estate’s wine production, and this barrel-fermented star is the first single cultivar wine in the Esteanna range which was launched in 2009. Previous white vintages saw unwooded sauvignon blanc blended with barrel-fermented chardonnay, chenin blanc and even viognier, with the 2017 blend garnering Veritas Gold at the 2018 contest.
CEO and winemaker Kobus Burger realised the potential of the 2018 harvest early and decided to add a new and wooded sauvignon blanc to the farm’s four ranges of this popular varietal. He used juice from vineyards occupying various unique locations on the estate, including alluvial soils on the Breede river banks and red calcareous soil on the south-east-facing slopes. After harvesting, free-run juice was selected and settled for three weeks before being racked and transferred to steel tanks. The must was then moved to second-fill French oak and fermented dry. After nine months and after regular batonage, the wine was stabilised , fined and bottled without filtration.
This is a big wine, presenting an array of aromas ranging from passionfruit to citrus, green fig and little green pepper. These are followed by a complexity of flavours, lent crispness from acidity and agreeable backbone from the oak. A touch of cream adds to the nice balance of a serious sauvignon, which can pair more than seafood with panache – think of classic French poultry dishes, especially rich versions like chicken with morels and cream from the Jura region.
The alcohol levels are held at just over 14% and the retail price is around R185.
TASTING PLEASURES IN THE SPOTLIGHT AT HERMANUS FYNARTS WINE PLUS 2019
The sixth Wine Plus programme – now a firm favourite of the dynamic Hermanus FynArts festival – takes a few new turns this year. Although each of the seven presentations is a well-worth stand-alone, the complete series is designed to fulfil the theme of offering instruction on enhancing the pleasure inherent in tasting a range of fine wines.
This year Wine Plus has a new home and date slot, the latter scheduled for Thursday to Sunday, June 13-15 taking place at The Wine Glass in Hermanus, a venue well geared to provide sustenance from their popular menu.
Exploring the theme - the tasting pleasures of fine wine – will offer those less familiar with the how and what with an introduction and guide to tasting today.
The programme will offer ‘snapshots’ of three of today’s newsworthy regions and three varietal wines that define our unique winelands.
Wine Plus is curated for its sixth iteration by Melvyn Minnaar, who was honoured last year by Veritas for his contribution to SA wine. Presenters comprise some of the movers and shakers in contemporary local world of wine.
To start the series, Master of Wine, Cathy van Zyl will share her passion, labelled “Discovering the Pleasure” on Thursday, 13th. Her choice of eight wines include both the reinvented classics and the thrill of the new.
Later that afternoon Bevan Newton Johnson of the well-known wine family will join Cathy van Zyl to present their selection of the super stars in A Snapshot of Hemel-en-Aarde. Once again expect the unusual and the well-known.
Friday, 14th, sees A Snapshot of Constantia with Boela Gerber, celebrated winemaker at Groot Constantia, and his regional colleagues Danna de Jongh of Constantia Uitsig and Brad Paton of Buitenverwachting together with eight super wines.
For A Snapshot of the Swartland, the international-acclaimed winemaking team Chris and Andrea Mullineux have selected wines from the likes of David & Nadia, JC Wickens, The Sadie Family, AA Badenhorst and their own.
Saturday, 15th, the tasting-talks focus on two of South Africa’s standout individual varietals.
Celebrating, as it turns out, International Chenin Blanc Day, A Snapshot of Chenin Blanc brings Alastair Rimmer, cellarmaster at Kleine Zalze, to the morning session. Supported by the SA Chenin Blanc Association, expect showstoppers.
The latter too will feature Mr Pinotage himself, Beyers Truter who presents A Snapshot of Pinotage in the afternoon session. Supported by the SA Pinotage Association, he will show regional styles and ageability.
Wine Plus concludes on a fitting sparkling note on Sunday morning, June 16 with the now traditional bubbly presentation. MCC master Pieter Ferreira is joined for A Snapshot of Méthode Cap Classique by Paul Gerber of Colmant to showcase the latest of the best. Supported by the Cap Classique Producers’ Association.
More Information, call 0609575371 or 0283122629
As the wall calendar flips over to May, bringing a public holiday for starters and probably another on election day, winemakers look back on an odd 2019 harvest. (One farm in Tulbagh has yet to harvest its cab, a fact echoed by at least one other in Constantia). Chardonnay and Pinot Noir star in festivals both in the Cape and Gauteng, while looking ahead to June, some fun events should draw the crowds to both the Boland and the Robertson valley.
WINTER OF WANDER AT DURBANVILLE HILLS
Durbanville Hills will be hosting a series of food and wine evenings over the winter months, where the fare of one of four countries will be matched to the cellar’s cool climate red wines from Collector’s Reserve range. France leads the way on Thursday May 9, followed by Brazil, Austria and Spain in June, July and August.
The evening includes a tutored tasting and a three-course menu with each wine of the evening. Booking is essential and tickets cost R325 per person. For more information or to book please contact Kamo Malaza on firstname.lastname@example.org or 021 558 1300.
CAB FRANC CARNIVAL CELEBRATES NICHE VARIETAL
The 2019 Cabernet Franc Carnival takes place on Saturday, 18 May from 11am -4pm at scenic Avontuur Estate between Stellenbosch and Somerset West. Twenty of South Africa’s most passionate producers of this fascinating varietal will offer their wines for tasting and sale.
Participating wineries are: Avontuur Estate, Bushmanspad Estate, Delaire Graff Estate, Druk my Niet Wine Estate, Hillcrest Estate, Holden Manz Wine Estate, Keermont Wines, Landskroon Wines, Morgenster Wine & Olive Estate, Mulderbosch Vineyards, My Wyn, Nelson Wine Estate, Onderkloof, Ormonde Vineyards, Raats Family Wines, Rainbow’s End Estate, Spookfontein Wines, The Garajeest, Vrede en Lust and Whalehaven.
Good wine and food go together and delicious food from the Avontuur Estate Restaurant is sure to be popular, while there's another option of selected fare from a food truck..
Don't miss out on the interactive tutored tastings of the Top Six finalists of the 2019 Cab Franc Challenge; These are presented by convenor of the judging panel, Christine Rudman. Tickets cost R150pp extra and only 20seats per session are available at 11h30, 13h00 and 14h30.
At www.plankton.mobi .R250pp on-line and R280 at the gate. (Includes the tastings, a branded glass and R50 coupon to spend on food.)
Wine Menu's Chardonnay & Pinot Noir Festival in Joburg
The Chardonnay and Pinot Noir Festival takes place at The Crystal Room at the Killarney Country Club on Thursday, May 30, from 18h00. It includes more than 80 high-end, award-winning Pinot Noirs and Chardonnays. Many of these are not shown at other festivals because they are expensive and production is limited.
Some of those taking part this year:
- Oak Valley (Groenlandberg Chardonnay, Tabula Rasa Chardonnay and Pinot Noir)
- Hartenberg (Eleanor Chardonnay)
- Jordan (Nine Yards Chardonnay)
- Eikendal (Infused by Earth Chardonnay)
- La Brune (Pinot Noir)
- Groot Constantia (Chardonnay)
- Ataraxia (Chardonnay and Pinot Noir)
- Bouchard Finlayson (Pinot Noir)
- Creation (Reserve Pinot and Chardonnay)
- Thelema (Ed's Reserve Chardonnay)
- Radford Dale (Freedom Pinot Noir)
- Lismore (Chardonnay)
- Almenkerk (Chardonnay)
- Laarman (Focal Point Chardonnay)
- Uva Mira (The Single Tree Chardonnay)
- Springfield (Methode Ancienne Chardonnay)
Only 300 tickets are available at R250. The price includes a tasting glass and light snacks chosen to complement the styles of wine. The wines will also be on sale at discounted prices. Some are no longer available in the general marketplace.
Booking is essential. Tickets can be purchased via www.webtickets.co.za or from Wine Menu in Kramerville.
Wine Concepts 9th exclusive Chardonnay & Pinot Noir Celebration at The Vineyard Hotel
Guests will be treated to a fine selection of charming Chardonnays and praiseworthy Pinot Noirs from a select 40 of the country’s top producers.
Some of the names you can expect to see are: Thorne & Daughters, Hamilton Russel, Tesselaarsdal, Radford Dale, Shannon, Ataraxia, Kruger Family Wines, Almenkerk, Uva Mira, Lothian, Jordan, Paul Cluver, La Bri, Chamonix, Laarman, Mulderbosch, Glen Carlou, De Grendel, Springfield
Delicious snacks that complement the styles of wine will be served throughout the evening.All the showcased wines will be available at discounted prices from Wine Concepts on the evening.
Venue: The Vineyard Hotel, Colinton Road, Newlands,
Date: Friday 31st May 2019
Time: 17.00 – 20.00
Cost: R200.00 per person – includes entrance, wine glass and light snacks
Only 200 tickets are available and these can be purchased via www.webtickets.co.za, or at any of Wine Concepts branches. Telephone Newlands at (021) 671 9030 or Kloof Street at (021) 426-4401 or at the door on the evening subject to availability. See http://www.wineconcepts.co.za
16th Wacky Wine Weekend is growing in size and sophistication
The famed Wacky Wine Weekend takes place from 7 – 9 June 2019. The event attracts wine connoisseurs, novices and families & friends alike travelling far and wide to “taste the lifestyle”.
The programme includes products and producers from over 30 wineries and tourism establishments in the Ashton, Bonnievale, McGregor and Robertson region. The cellars will be opening their doors to showcase the finest vintages in the Robertson Wine Valley, Award-winning wines can be savoured through tours, pairings and interactive tastings by exceptional winemakers. Live music, food stalls with hearty country cuisine and fun activities for children complete the well-rounded entertainment experience.
Weekend pass tickets are available at www.howler.co.at R200pp and R150pp for pensioners. Children under 18 enter for free. Visitors should go to the festival website www.wackywineweekend.com to tailor-make their own itineraries..
Book accommodation soon as this is one of the most popular festivals in the country. Contact the Robertson Wine Valley office on 023 626 3167, email email@example.com or visit www.robertsonwinevalley.com
Franschhoek Winter Wines | 15 June 2019
As the southern hemisphere heads toward midwinter, diarise Saturday June 15 and head to Franschhoek for their winter warmer festival, Franschhoek Winter Wines.
The venue is the Franschhoek Cellar, the opening times are 11am – 4pm and tickets, available from www.webtickets.co.za cost R295.
The valley’s finest red wines will be there for sampling and pairing with seasonal inspired soul food.
Live music will add to the ambience . Tickets include glass, all tastings and a R20 voucher. Ticket numbers are limited, so booking is essential.
For more information contact 021 876 2861 or firstname.lastname@example.org.