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REVEL IN WINTER One of Stellenbosch’s most historic wine cellars is hosting a winter festival on Saturday 29 July. Muratie, a quaint old winery which defiantly refuses to dust away any cobwebs spun by resident cellar spiders, is the place to be for what the Melck family have dubbed “a mellow fireside celebration of Cape Port-style wines” at their Flavours of Winter festival.

Port lovers are invited to cosy up in one of the Cape’s oldest wineries, appreciating the rich and luscious flavours of Cape Port-style wines and nosh on delicious winter warmer treats prepared by the Muratie Farm Kitchen.

All the wines on show will be available for purchase at cellar door prices. In addition, von Geusau will be tempting taste buds with their decadently delicious hand crafted chocolates. The cost per person is R100 which includes a tasting glass. It kicks off at 10h30 and will end at 16h00. Due to limited space, visitors are advised to book in advance by either phoning Muratie at 021-865 2330 or emailing: taste@muratie.co.za.

We give you the latest on what to

buy, do, eat and drink.

ROLL UP FOR THE WINE CARNIVAL!

If wine pourformance is your thing, then Port Elizabeth is the place to be from 27 – 29 July. It’s the venue for the ever popular annual TOPS at SPAR wine show. Life is a Cabernet, the organisers believe; and have exhorted keen wine consumers: “Come one, come all … it’s time for The Greatest Show on Earth!”

Family favourites such as Boschendal, Beyerskloof and Bellingham will be present – as will JC Le Roux adding a bubbly vibrancy, along with Franschhoek’s La Bri and the KWV. Almost every letter of the alphabet is covered, right down to Van Loveren and Zandvliet!

White, red, pink, sparkling and sweet. There truly is something for everyone. The fun then heads to the The Boardwalk in Pretoria the following month where it will be staged from 24 – 26 August. For ticket prices and info visit: www.wineshow.co.za

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Jim Murray publishes the Whisky Bible annually – and when it hits the shelves, whisky lovers globally fall over themselves to see what he has selected as his top whisky of the year. Murray is an authority and commands respect among distillers and connoisseurs worldwide. In his estimation, Glen Grant’s 18 year old deserved the 2017 title of Best Scotch Whisky of the Year. Murray also rated this rare, special-edition Speyside spirit his 2017 Single Malt of the Year, as well as his Best Single Malt in the 16 - 21 year age category, calling it “the best new offering from the motherland in a few years; a sensational return to form.” Rich and spicy on the nose and the palate, its smooth floral and caramel notes make it hard to resist, and interestingly, it’s the first Scotch to make Murray’s top three list since 2014. The good news for local aficionados is that the spirit hits South African shores this month. Biblical proportions

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An apple a day is supposed to keep the doctor away but citrus is a known flu fighter. For those who want to take their citrus with a bit of a boost, Belvedere, the world’s first super luxury vodka, have just the thing: a lemon-lime spritz. Summer bodies are built in the long dark and chilly days of winter so the low calorie cocktail is ideal for the health conscious individual – and is the perfect guilt-free yet refreshing drink since it contains only 33 calories per drink where other cocktails are in the region of 150 calories! BELVEDERE LEMON-LIME SPRITZ 30 ml Belvedere vodka 30 ml dry vermouth 3 lemon slices 2 lime slices Combine all ingredients in a glass, top with equal parts of sparkling water and tonic water. Enjoy! Citrus flu fighter SINGLE MALT TRIUMPH

Whisky Magazine hosts an exhaustive tasting competition every year to seek out the world’s best whiskies. It’s done this for 11 years and recently announced the results of its 2017 World Whiskies Awards. Judged by industry experts, master distillers and specialist whisky writers, the competition is held over three – exhaustive – rounds. This year 500 whiskies from 30 countries were tasted and top honours went to Glenmorangie for its Lasanta expression and to Ardbeg’s Corryvreckan as the best Highland Single Malt and best Islay Single Malt respectively.

First aged and matured in ex-Bourbon casks for 10 years, Glenmorangie Lasanta is then finished in Spanish Oloroso and Pedro Ximénez sherry casks for a final two years. Judges wrote: “Deliciously bold sherry. Nutty, with dried fruit, a touch of dryness, apricots, dates and walnuts. A dry palate, but superbly balanced. Menthol, fruit cake, dark chocolate, cinnamon and clove notes. Excellent.”

Meanwhile, Ardbeg Corryvreckan, which takes its name from the treacherous whirlpool off the coast of Ardbeg’s remote island home of Islay, was hailed for its “fresh sea breeze aromas and a distinct prickle from the alcohol”. The judges commended its distinctive character, saying: “Sweet, dense, smoky and salty on the palate. Like biting into charcoal. Sea saltlaced, sticky toffee pudding. Orange oils and a spicy bite – star anise and white pepper, plus some seaweed.” Expressing his delight, Dr Bill Lumsden, Director of Distilling, Whisky Creation & Whisky Stocks, for Glenmorangie and Ardbeg, said: “This success is a fitting tribute to the craftsmanship and passion for which both Glenmorangie and Ardbeg are rightly renowned.” POP-UP IN BOTTELARY Last year, Stellenbosch’s Bottelary wine region had top chef and Ultimate Braaimaster judge Bertus Basson in the area, doing a winter pop-up and cooking at various wine farms when not at his own successful restaurants.

In 2017, it’s the turn of Scottish-born chef George Jardine who will be showing off his culinary wizardry in the Bottelary pop-ups.

Renowned producer Kaapzicht is the venue on 27 August while Mooiplaas wine estate and private nature reserve hosts Jardine on 19 November. The theme of the menu and events will serve to highlight the deep historical roots of the region and farms of Bottelary Hills.

“Bottelary Hills is home to some of the oldest wine farms in the country and many of them have been nurtured over generations by the same families. As a result, they have an incomparable understanding of the terroir, which shows in the wines the region produces,” says Stellenbosch Wine Routes manager Elmarie Rabe. Tickets are limited and cost R550 a head so booking in advance is strongly recommended. Attendees get to enjoy a wine tasting prior to the three-course lunch feast and will also get a bottle of Bottelary Hills wine to take home with them! To make a reservation or for more info, visit the Stellenbosch Wine Routes website at www. wineroute.co.za or phone (021) 886 8275.

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Centenary of CWMs Duimpie Bayly, Bennie Howard and the late Tony Mossop were the first three people to ever be awarded the Cape Wine Master title. That was 33 years ago and with four more new Cape Wine Masters (CWM) awarded their certificates by the Cape Wine Academy and Institute of Cape Wine Masters after a gruelling series of exams and tastings, the final tally of CWMs now stands at 100. The four new CWMs are winemakers Brendan Butler and Anton Swarts, international marketing manager François Cillié, and sales and marketing manager, Ivan Oertle. Brendan Butler also won two trophies – the Brandy Trophy sponsored by Van Ryn, and one awarded by Kleine Zalze for the Best Dissertation; while Ivan Oertle received the Viticulture Trophy from La Motte. CHAMELEON BREW Africa’s top-selling cider brand – Hunter’s – has just introduced a product which will appeal to a broad swathe of the drinking market: a hybrid beverage for those who want something utterly new and unlike anything they’ve ever had before … EDGE is expected to break barriers, delivering the freshness of a cider from the first sip to the fullflavour of hops on the last.

“EDGE is for every social occasion that brings together what unites us,” said global marketing manager Maijaliina Hansen. “Created for those who like to explore the new and unconventional. For those who are bold, individual and confident to choose both the crisp refreshment of cider and easy drinking taste of hops.” Hansen said: “What makes EDGE different is that it is real. Real cider combined with real hops extract. EDGE delivers bold masculine packaging and a real hops taste. The quality is undeniable.”

With a rich, golden colour and a distinctively smooth taste, this refreshing cider is balanced with the taste of real hops. It’s ideal for those occasions when beer is just not enough and flavoured fruity beverages don’t cut it: EDGE is the best of both while keeping it real.

EDGE is available in both cans (six and 12-packs) and in embossed bottles. Its premium blue and gold make it stand out from the crowd. GOLD AT GOLDEN GATE

South Africa’s brandy producers could be forgiven for thinking they’d found the pot of gold at the end of the rainbow when the results of the most recent San Francisco World Spirits Competition were announced.

Once again Oude Meester revealed their Midas touch at the competition, with a haul of three Double Gold medals for their Oude Meester 12-Year-Old Reserve Brandy, the Oude Meester 18-Year-Old Sovereign and the Oude Meester Demant – which incidentally also won the title as World’s Best Brandy at the 2017 World Brandy Awards.

Van Ryn’s Distillery, another perennial global top performer, claimed two Double Gold medals for the Van Ryn’s 12-Year-Old Distiller’s reserve and the Van Ryn’s 20-Year-Old Collectors Reserve respectively.

Now in its 17th year, the San Francisco World Spirits Competition (SFWSC) is considered among the most influential and widely respected spirit competitions in the world. This year’s competition attracted a record number of entries with more than 2 100 spirits submitted for evaluation by an expert judging panel comprising 43 international industry experts.

“Any medal from the SFWSC is considered a proud achievement, but for Distell to win five Double Gold medals is truly an exceptional performance and perhaps the most authoritative acknowledgement that South African brandies can compete head-to-head with the world’s most famous cognacs,” said Distell Brandy Ambassador, Nick Holdcroft. “We are extremely proud of the quality of our brandies within our borders, but to win in a part of the world like San Francisco is truly special, and shows the opportunity we have in spreading these products internationally.”

WORLD BEATING WINES In the previous issue of CHEERS magazine, there was a story about a historic sweet Constantia wine tasting held at Klein Constantia. Barely a month later, it was announced that the modern equivalent of the wine – Vin de Constance 2013 – was the overall best sweet wine in the Decanter World Wine Awards for 2017. The Decanter World Wine Awards (DWWA) is arguably the world’s most highly regarded global wine competition, attracting 17 200 entries in 2017.

Adding further lustre to South Africa’s achievement was the news that Elgin producer, Paul Cluver Wines’ Seven Flags Chardonnay 2016 was the Best Chardonnay in Show, beating Chardonnays from France, Australia, America, Argentina and elsewhere. It is the second consecutive year this has happened with De Morgenzon’s Reserve Chardonnay having won in 2016.

Platinum Awards as the best

South African entries in their respective categories (formerly known as regional trophies) went to: Nederburg The Anchorman Chenin Blanc 2016, Trizanne Signature Wines

Reserve Sauvignon

Blanc Semillon 2016, Saronsberg Full Circle 2015, Uva Mira The Dance Cabernet Franc 2014 and

Rustenberg Red Muscadel 2015.

Elgin pioneer, Paul Cluver Wines, was awarded bragging rights as the best Chardonnay overall at the 2017 Decanter World Wine Awards in London. VOLUME 31 THE WHISKY ISSUE

Dine with the winemaker On 12 August, the talented and passionate young chef, Frikkie van der Merwe, will collaborate with Plaisir de Merle winemaker, Niel Bester, to treat guests to a food and wine pairing that will spoil the taste buds and emphasise the versatility of the Plaisir de Merle wines. The dinner will take place in the historic Cape Dutch Manor House that reflects the estate’s diverse cultural heritage and progressive approach to winemaking through the elegant and eclectic rendition of old and new. Tickets for the four-course dinner cost R595 a head and includes wine thoughtfully paired with each dish. Space is limited so guests are advised to book in advance by telephoning 021 874 1071 or emailing info@plaisirdemerle.co.za to be part of this exclusive event.

WAR, WOMEN & WINE Elgin’s Spioenkop wine estate has introduced two new Chenin Blancs which pay tribute to two special – historic – South African women. Setting these wines apart is that they are made purely from grapes grown in Spioenkop’s vineyards – and is also the only Chenin Blanc from Elgin. Although Belgian-born winemaker Koen Roose has won acclaim for Spioenkop’s 1900 Chenin Blanc, that wine was made from grapes sourced elsewhere in the Western Cape winelands. Roose is paying homage to two women who played a part in the Anglo Boer War (1898-1902) with his two new Chenin Blanc wines named Johanna Brandt (wooded Chenin) and Sarah Raal (unwooded).

Brandt was the “petticoat commando”, lauded as a visionary, prophet, spy and writer with political influence and who organised women to spy on the British officers and hid prisoners who were on the run. “Her vision and mentality fit perfectly with the style of wine that is named after her. She was smart and feminine with a wild side and that’s the style of wine I want to make. Her surname means ‘fire’ in English and fire brings me back to the toasting of barrels, so it helps wine lovers to remember the difference between the two women and wines – wooded and unwooded.

Sarah Raal was taken prisoner and held at a concentration camp in Springfontein until her escape. She then joined her brothers on commando and took part in a number of guerrilla engagements, displaying considerable bravery. “I wanted a Chenin that has a chalky mouth, a limey texture that is not bold and tropical. I want to taste Elgin in the wine; that crispy minerality that is built on natural acidity from the grape itself. A style that is so sensual that it is a perfect match for fine dining. There is a common understanding these days that meat is no longer a foundation stone for the next generation of restaurateurs. More and more chefs are looking for natural seasonal products that reflect their origin, going botanical with a lot of fruit, flowers, vegetables and spices. These wines will be perfect with this type of cuisine,” the winemaker said.

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ONE ELLIE, ONE BOTTLE A recent census showed that just 400 000 elephants remain on the African continent – but that they are being poached for ivory at the rate of 96 elephants per day. “The future of the African elephant is at a tipping point, said Amarula global general manager Dino D’Araujo. “The species simply cannot sustain a slaughter on this scale and survive. This fuelled Amarula to intensify its efforts by joining forces with WildlifeDirect, working closely with respected conservationist Dr Paula Kahumbu to save our elephants,” he said when announcing the second phase of the popular “Name Them, Save Them” conservation effort.

Amarula is putting a named elephant from Phase One of the campaign and information regarding the animal on the labels of 400 000 individualised Amarula bottles – one bottle for each of the earth’s remaining African elephants.

Innovative new print technology as well as an algorithm which randomly generates one-of-a-kind images have been used to ensure that each label is one hundred percent unique. The dedicated website – https:// amarula.com/trust – is up and running and Amarula has pledged to donate one US dollar to Wildlife Direct for every digital elephant created on the site.

D’Araujo noted: “We have always had a special bond with these magnificent creatures as the marula tree and its fruit contribute enormously to the well-being of the elephant and the very existence of Amarula. We had to come up with something that would personalise the plight of the African elephant in a way that would resonate with the international community and rally it to the cause. We think “Name Them, Save Them” is the perfect vehicle for this outreach,” he said.

www.topsatspar.co.za VOLUME 31

WORLD ADMIRATION

Nederburg has the honour of being the only South African wine brand to make it onto the list of Drinks International’s ‘World’s Most Admired Wine Brands’ Top 50. This achievement puts Nederburg in the company of several of the world’s famous names in wine, including Spain’s Torres which occupies the Number One spot, Chile’s Concha y Toro, Australia’s Penfolds, and French icons Chateau Margaux, Chateau D’Yquem, Chateau Haut-Brion, and Chateau Latour.

To make it into the international line-up of the top 50 wine brands, wineries have to show consistent or improving quality; a reflection of region or country of origin; a responsiveness to the needs and tastes of target audiences; excellent marketing and packaging; and a strong appeal to a wide demographic.

“The winery has performed brilliantly in the past year,” said

global marketing manager Lynette Lambrechts, citing its being named ‘South African Wine Producer of the Year’, as well as a trophy for the best Cabernet Sauvignon in the world for its Private Bin R163 Cabernet Sauvignon 2013, at the 2016 International Wine & Spirit Competition (IWSC), as well as being honoured as the 2017 Platter’s ‘Winery of the Year’.

“We have worked hard in gaining increased worldwide visibility for the brand through new wine listings in top international markets such as Canada and the United States. Going forward, we’ll certainly not be resting on our laurels,” Lambrechts vowed. “Being featured in position 36 in the Drinks International top 50 list of ‘World’s Most Admired Wine Brands’ inspires us while we build Nederburg’s global presence, enticing wine consumers worldwide to keep on discovering what Nederburg stands for and has to offer.”

SA craft pioneer Forester’s Lager and Bosun’s Pale Ale were craft beers brewed and sold by Mitchell’s Brewing of Knysna decades before craft brewing even became a thing. Mitchell’s was started in 1983 and continues to go from strength to strength, broadening its national footprint while not compromising on quality. Current managing director Hein Swart first tasted it on a Knysna holiday years ago – and it ultimately changed his life since he joined SA Breweries and began his beer career. As a qualified SAB Master, he’s uniquely positioned to take a brand like Mitchell’s, with its craft brewing history of more than 30 years and drive it forward commercially. Apart from the brand-new packaging design, there has also been investments in optimising quality, consistency, and production processes at the brewery in the heart of Knysna. Filtration and pasteurisation capabilities have been implemented, and a fermentation tank farm extended to boost reliable supply. International brew-master, Jörg Finkeldey, who consults to Mitchell’s said, “The range continues to remain true to original ingredients, and we’re constantly refining processes to ensure the best brew across our entire range.” “Getting craft beer right is part-science and part-art,” Swart said. “It takes a high level of commitment from everyone at the brewery, and we’re very fortunate to have such a long-standing and dedicated team of people involved from the local community.”