W&SR SA2019

THE CONNOISSEUR MAGAZINE FOR INDUSTRY LEADERS

THE SOUTH AFRICAN EDITION ‘19

VILLIERA SPARKLES ON INTERNATIONAL STAGE EXCLUSIVE INTERVIEW WITH HEAD OF SALES, MARKETING AND EXPORT: CATHY BREWER ALSO IN THIS EDITION: THE GOOSE EXPRESSION 2009

BABYLONSTOREN CHARDONNAY 2015

VILLA ESPOSTO PINOTAGE 2015

VERGING ON THE COOL ®

Handcrafted by Artisan master distillers, smooth and sweet, refreshing and refined, yet complex to taste.

The Great British Gin.

EDITOR’S LETTER

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South Africa’s winemakers continue to bring some of the world’s greatest produce to consumers around the globe, despite many ongoing issues in the country which have not made things easy for business.

A serious drought in 2018, political and economic turmoil, issues with water and power distribution, ongoing challenges with an unsteady exchange rate, and the latest threat – land expropriation without compensation – have all made things difficult for the country’s vineyards.

The drought has caused stocks to dwindle and, as we all know, when supply drops prices rise. Locally, prices are likely to shoot up in the very near future, and prices for international buyers are also expected to rise. But many wine companies have been undercharging for some time, so this increase comes as a sort of ‘balancing’ in the industry.

This year saw the smallest grape harvest since 2005 with bunches smaller, lighter and less dense than in the past. This is a problem and is largely credited to the drought that decimated agricultural crops in the country’s Western Cape province, the heart of South Africa’s wine industry.

Then there’s the land issue – President Cyril Ramaphosa, a man largely thought to be a businessfriendly leader, is yet to provide clarity of the topic of land expropriation without compensation – where some farmers could see their land seized by the government and given to local communities to run.

This has caused uncertainty in the industry and investment has slowed.

But, despite this sour backdrop, the wine coming from the vineyards remains fantastic. The skill and ingenuity of the winemakers is clear for the world to see. Pinotage and Chenin Blanc – South Africa’s famous varieties – are now backed by world-class Sauvignon Blanc, Cabernet Sauvignon, Shiraz, Chardonnay, Cabernet Franc and outstanding Bordeaux-style blends.

In this edition of Wine & Spirit Review we take in some of the country’s best, and we advise on quality of taste rather than price, reputation or exclusivity.

Look out for The Goose Expression, from pro golf star Retief Goosen, Villa Esposto Pinotage, and Babylonstoren Chardonnay.

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THE SOUTH AFRICAN EDITION 2019

18 6 4

CONTENTS

34 12 40

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6-11 Poison City Brewing 12-17 Villiera Wines 18-33 South African Reds 34-39 South African Whites 34-39 South African Rosés 42-45 Spirits and Liqueurs 5

EXCLUSIVE INTERVIEW

POISON CITY FLYING HIGH FOLLOWING RELEASE OF SA’S FIRST CANNABIS BEER KZN-BASED CANNABIS BEVERAGE COMPANY, POISON CITY BREWING CLAIMS IT HAS CREATED ‘DURBAN’S KIFFEST BEER’ – SOUTH AFRICAN SURFER SLANG FOR ‘COOLEST’. AND IT SEEMS LIKE MANY OF THE COUNTRY’S BEER DRINKERS AGREE. IN OCTOBER 2018, THE COMPANY RELEASED THE COUNTRY’S FIRST BEER CONTAINING CANNABIS – DURBAN POISON CANNABIS LAGER – AND DEMAND HAS SINCE OUTSTRIPPED SUPPLY EVERY MONTH. W&SR TALKS TO POISON CITY BREWING CO-FOUNDER, GRAEME BIRD ABOUT THIS BEER-CANNABIS COMBO AND WHAT WE CAN EXPECT FROM THE EXCITING BUSINESS IN THE FUTURE. PRODUCTION: DAVID NAPIER

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One of Durban’s most exciting brands is taking something we all know and love – the classic lager – and giving it the Durbs treatment by introducing a new ingredient – cannabis.

You’ve probably heard of the story coming from Poison City Brewing, a Cannabis Beverage Company that initially kicked off with craft beers, based just north of the city centre.

By adding de-husked hemp seeds to the brewing process along with the traditional beer making ingredients of hops, barley and water – Director of Poison City Brewing, Graeme Bird says that the taste of Cannabis Lager is unrivalled, encapsulating what Durban is all about.

“Hemp and hops form part of the same plant family called Cannabaceae,” he tells Wine & Spirit Review. “Essentially, they both have very similar characteristics and you can brew with hops or hemp but the more common way to do it is with hops. If you do add hemp or any form of cannabis flower, you get similar taste profiles to what you would get from hops.

“Durban Poison Cannabis Lager, which has created the massive impact, is specifically designed and packaged as premium beer. A premium lager looks and tastes like a Castle Light, Windhoek Lager or Heineken. Because we’re a small brand we can’t produce our beer at the same price as the large commercial brands. Our price is more in line with imported premium beers like Stella Artois or Corona. But we think our beer tastes better and it has the unique difference of being a Cannabis product, so the price difference is hopefully justified.”

POISON CITY BREWING

Durban Poison will be the flagship product in the Poison City range, despite its popular craft beers being older and already distributed country-wide.

“It stands alone as our main market beer. It is a beer for the people, for everybody,” says Bird.

SMOKING HOT MARKETING The release of the new beer in 2018 came at the perfect time as South Africans began to recognise cannabis as a newly legalised product. In September 2018, the Constitutional Court made the landmark ruling to allow for the private consumption and growth of marijuana plants.

It remains illegal to use cannabis in public and also supply and sell it. The country’s ruling followed the lead of Zimbabwe and Lesotho which were the first African nations to legalise marijuana for medical use.

With the news a hot topic for politicians and news readers, Poison City became the first South African company to release a beer product that experiments with cannabis. Bird is quick to remind that the drink contains no Tetrahydrocannabinol, or THC (the primary psychoactive ingredient in cannabis that delivers the ‘high’), and the de-husked hemp seeds are added to deliver the distinctive and refreshing flavour.

“For those that are concerned because of negative stigma or conservatism, we have from the beginning positioned our brand

It is a beer for the people, for everybody

very boldly with the design of our logo. For us, it was a big step and we wanted to be the first. As it happened, our release date tied in with the ruling of the courts to legalise consumption of cannabis for adults in South Africa. That sparked massive interest in our product. There was luck in the timing, but we were of course very confident with the quality of the product,” says Bird.

“From a business perspective, it’s a marketing idea,” he adds. “Our future goal is to move into products where we make use of Cannabidiol (CBD) and THC. We can’t use them at the moment, so this is a step towards establishing the brand in the sector. We are aware of and support the liberalisation of attitudes towards cannabis. We followed the ruling in the constitutional courts in South Africa closely and we were aware of the massive developments in the industry globally where people are successfully integrating cannabis into other products.

Even in South Africa and other surrounding countries, there is a scenario where governments are moving quickly towards the legalisation of cultivation and trade of cannabis. It made sense to get into the market and the earlier we could get in the better.”

Hemp oil, hemp seed and other cannabis derivatives are widely used in health and beauty products (including skincare ranges), foods (such as chocolate), and even pet treats in the USA. Poison City uses the whole hemp seed with the crunchy outer shell removed during the mashing stage of the brew.

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EXCLUSIVE INTERVIEW

The consumer in today’s world is health driven and in Colorado there has been a 27% reduction in alcohol sales since the legalisation of cannabis so clearly, a lot of modern consumers are looking for alternatives as social drinks 8

POISON CITY BREWING

“We don’t actually use hemp oil, we use de-husked hemp seeds and we add it to the mash tun. Through the process of the boil and the brew, the oil is extracted. Much like the barley or any other sediment, the remainder falls to the bottom and we crop it so what is left is the liquid,” explains Bird.

“We are using beer as the first vehicle to get a cannabis product onto the market. Beer is the natural first step into the launch of cannabis products.

You’re not redesigning the product; all you are doing is using cannabis with hops rather than a total radical change.”

And Poison City Brewing know their beer. The company has been brewing since 2015 and, before the launch of Durban Poison Cannabis Lager, the company had established a popular range of three different products – The Bird (a light lager), The Punk Rocker (an English Pale Ale), and The Other Bird (a Czech dark lager). More recently, the company also added The Poison Cannabis IPA (an American IPA), which is described as mellow, flavourful and unconventional.

“We have always been set up to get involved in the cannabis beverage sector but it was too early when we first started in 2015. We started with craft beers and we’ve been making those beers for the past three years – They are our cornerstone range and they are not super-trendy flavoured IPAs or anything like that. These got us going in the market. As time progressed, and we started looking more seriously at the cannabis product, we brought out these new beers, an IPA and a lager.

The IPA has a similar look and feel to our other three beers and forms part of the craft beer range.

“The craft range is more for people who are really into their beer, and that represents a much smaller percentage of people in South Africa,” Bird explains.

ALL CHANGE The launch of the Durban Poison Cannabis Lager has been met with a fantastic response from the market and has helped Poison City Brewing founders - Bird and Andre Schubert - to report to their backers that the idea has been a success. Starting out in 2015, the pair found the same as many craft brewers – the market is extremely challenging.

“When we were focussing on our original craft beers, things were very tough,” admits Bird.

“In South Africa, there is a hell

of a lot of competition and we are in a very tough economic climate where people are spending less. Craft beer consumption in the country has gone backwards in the past year and that creates a tough position for anyone in the industry.”

But the pair saw the obvious gap in the market. Feelings towards cannabis are changing – not just in South Africa but all around the world. “Attitudes are swinging,” states Bird. “Canada is leading the way, the USA is following, and I cannot see European countries not following in that. Sooner or later, the whole world will embrace the change and we recognise that there is a need for legislative change before our final goal is reached but we think there will be a fantastic result for brands like ours as well as the health of society.

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EXCLUSIVE INTERVIEW

The response from local South Africans, has been phenomenal.

Our beer is flowing in township taverns and award winning restaurants in the plush suburbs.

We’ve truly penetrated almost every level of South African society

“The key to global markets is the USA and Canada, both having moved their cannabis legislation forward. Most firstworld economies have moved quickly in that direction and that will open up avenues for us. We are also very interested in expanding our reach into Africa as there is certainly an appetite for it. The response from local South Africans, has been phenomenal. Our beer is flowing in township taverns and award winning restaurants in the plush suburbs. We’ve truly penetrated almost every level of South African society.”

RCL Foods CEO Miles Dally and Spar CEO Graham O’Connor are just two of the Durban-based backers that have thrown their

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financial weight behind Poison City’s ambitious plans as the opportunity grows.

“We will start with the beer and then move into non-alcoholic products,” details Bird. “We’ll never put THC into an alcohol product. We see this as the responsible approach. Having started with hemp, which does not have any psychoactive elements, we’ll start using CBD in non-alcoholic drinks before, in the longer term, producing non-alcoholic drinks with THC that is the ultimate future. The consumer in today’s world is health driven and in Colorado there has been a 27% reduction in alcohol sales since the legalisation of cannabis so clearly, a lot of modern consumers are looking

for alternatives as social drinks.

Instead of someone drinking alcohol, which is definitely not good for you in excess, why not drink a non-alcoholic product with THC which is from a medicinal plant and get that euphoric high using a medical product. That is the future.”

DURBAN AT HEART One of the drivers at the core of Poison City Brewing has always been to create a business that reflects the Durban and its subtropical, seafront, laidback lifestyle. Bird and Schubert are confident that they have achieved this vision, with Durban Poison only furthering the reach of the brand.

“Our objective was to establish a successful business while at the

POISON CITY BREWING

same time making Durban proud,” says Bird. “We have created a product that is gaining a lot of attention for the city we come from and we are happy with that. We know we have a long way to go, we are still in our early days, but the way things are going, we are on track to achieve our objectives and create employment opportunities, stimulating our local economy.

“To put it into perspective, the volume of orders in the last few weeks outnumbers the total annual orders for all three of our craft products. It has opened doors everywhere. Our funders are ecstatic and everything about the business has changed. We’re moving forward at pace now.”

In November, the company confirmed that JSE-listed

beverages group Distell has agreed to distribute and market Durban Poison following the launch of product, when demand considerably outstripped supply.

The beer is already available in many chain retailers including Spar, Tops, Game, Liquor City, and a number of bars and pubs around the country.

Around the world, the major food and drinks businesses are starting to wake up to the reality that consumers are very interested in products that contain cannabis. The world’s largest brewer, AB InBev, said recently that it was ‘keeping a close eye on the cannabis market’, and Constellation Brands, which makes Corona beers in the US, invested $4bn into a Canadian

marijuana company in August.

The support of a corporate like Distell has only bolstered Poison City.

“The past few months have been incredibly motivating and invigorating,” laughs Bird. “It was tough when we focussed on craft only, but we were very proud of what we achieved because we could see that people loved the brand. Now that we have huge demand, it changes attitudes of everyone – suppliers, customers, neighbours – and we have seen an outpouring of appreciation.

That creates fantastic motivation for all of us.”

POISON.CITY

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EXCLUSIVE INTERVIEW

VILLIERA SPARKLES ON INTERNATIONAL STAGE VILLIERA IS A FAMILY RUN WINERY IN THE STELLENBOSCH REGION OF SOUTH AFRICA. MANAGED SINCE 1983 BY THE GRIER FAMILY, THE COMPANY IS PLANNING TO RELEASE NEW PRODUCTS AND EXPAND ITS EXPORT OFFERING. HEAD OF SALES, MARKETING AND EXPORT AND THIRD-GENERATION FAMILY LEADER, CATHY BREWER TELLS US MORE...

PRODUCTION: DAVID NAPIER

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Villiera Wines is a modern but historic South African wine producer and wine tourism destination located conveniently in the country’s wine-hub between Cape Town and Paarl, just north of Stellenbosch. The business has positioned itself among the elite of the market and produces a range of highquality wines including white, red and sparkling varieties. It exports all over the world, has won a host of different awards, and continues to develop as a business each year.

For the past 34 years, Villiera Wines has been headed by the Grier family. Cousins Jeff and Simon Grier started the business in 1983 and began rejuvenating the land, planting new vines of classical local varietals. Cathy Brewer, Jeff’s sister, joined the business shortly after the family purchased the farm and today she is a Cape Wine Master along with her brother, heading up sales, marketing and exports.

She tells us that, as a company, Villiera Wines has come a long way in the past three decades and is now a profitable, respected, community-driven, and environmentally friendly business creating some of the best South African bubbly on the market.

“We’re a third-generation family business but the first two generations were in poultry,” she says. “My grandfather came out from the UK on a ship bound for Australia and a Dutch friend of his told him to stop and see Cape Town so he did and he stayed, going to agricultural college and starting a poultry business which grew to become one of the largest in the Western

VILLIERA WINES

We believe there is huge potential for growth from our French property Cape. My father and uncle joined the company and later decided to diversify and plant a vineyard. We had a bush cellar but we never had a winery or established name. In 1983, when Villiera came on the market, my

father and uncle bought the property and my brother was a winemaker and my cousin had studied farming so they ran the business. I was in IT and gave that career up to join the company in 1987 after studying at Prue Leith’s School of Food and Wine in London.

“The first vineyards were planted in the early 1920s by French Huguenots with the name De Villiers and that’s where the name comes from. In the early 1940s, the first cellar was built but it was very small.

When we bought the farm in 1983, production was around 4000 cases. It has grown a lot from then until now where we produce 100,000 cases.”

Amongst the Villiera product list you’ll find Cabernet Sauvignons, Merlots, Pinotages, Sauvignon Blancs, Chenin Blancs, Gewurztraminers, some of the best sparkling from South Africa including traditional Brut and Rosé Brut, and also fantastic desert wines.

“We have 400 hectares of which 180 is planted to vineyard but half of it is being returned to its natural state with indigenous trees and the wildlife sanctuary so at the moment our choice is to plant more where we can or source grapes from elsewhere.

We could plant more but that’s a seven-year project and we don’t have plans to plant in the next couple of years.”

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EXCLUSIVE INTERVIEW

We would like to grow our presence in Russia because they enjoy sparkling wine and we are a big bubbly producer STRONG CASE Villiera Wines is taking note of the current challenging business environment stemming from the economic situation in the country. Recently downgraded by international credit agencies, and facing a dip in the currency price, Villiera (a company heavily involved in exports) continues to monitor the situation.

“We are certainly not immune; we have to work three times as hard to remain in the same place,” admits Brewer.

“However, it hasn’t affected us too much. Cape Town is buzzing – the tourists are there in big numbers. Wine tourism is growing; we’ve seen it grow in the last year – it’s definitely on the up,” she says. “It’s a little different in Johannesburg where times have been tough but Villiera has a reputation for delivering across a number of different price points and people have a habit of going for what they know is safe when times get tough so our brand is well positioned.”

In 2017, South African wines

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VILLIERA WINES

are increasingly being singled out as among the most exciting globally but still importers enjoy preferable trade agreements with New World producing countries, moving South African wines down the list. But for Villiera, market access is not a concern right now.

The company enjoys good support locally and in export markets, making for a strong business case.

“We are making a profit and there’s not many wineries in South Africa that make profit. It’s not an easy business; only 16% of the wineries manage to make profit.

We have a strong brand in the local market and we got involved in bottle-fermented sparkling wine very soon after we started here and that has done well – it grew from nothing to become 40% of our business,” explains Brewer.

SUSTAINABLE An important aspect of the Villiera Wines business is the commitment to environmentally sound principles and sustainable farming practices that the Grier family have instilled throughout their ownership.

Viticulturalist Simon Grier has long backed any scheme that supports environmentally friendly vineyard practices and,

as such, Villiera has not sprayed insecticides for more than a decade – some pest control is handled by the resident flock of 1000 Peking ducks. Over the past five years, there has also been a conscious effort at Villiera to return much of the land to its natural state. Many indigenous trees have been planted and the 220-hectare wildlife sanctuary was opened in 2009. Today, the home of Villiera Wines is also a ‘vibrant eco-system’ attracting huge flocks of guinea fowl, pheasant, steenbok, Cape foxes, grey mongooses, porcupines and the threatened blue crane.

Back in 2010, Villiera Wines

installed solar panels on rooftops across the farm, further enhancing the company’s eco-credentials.

The panels generate 132 KW of power, enough to fulfil the daytime energy requirements (outside of harvest time). At the time, this was the largest solar project in the country. These efforts resulted in 2010 in Villiera’s wines being recognised by the SA Wine and Spirit Board and now all wines carry its Sustainability Seal.

People is also a big focus at Villiera. Investing heavily in people development has paid dividends for the business and has resulted in a talented and enduring workforce. Some of

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EXCLUSIVE INTERVIEW

the primary investments include onsite education and medical facilities, and Brewer explains that this results in success for the company.

“Part of our mission statement involves caring for our 120 people and that’s part of what we stand for along with making quality wine.

There’s examples of people who were here when we bought the property who didn’t even have a matric and they have received training and are now running various departments.

“Our education, medical and wildlife sanctuary investments are made because we want to and we believe it’s the right thing to do – we are not forced to do these things. The wildlife sanctuary does boost our tourism offer and that is helpful. We have an established wine route here and if you want to attract tourists you can do wine tasting but it’s better to have added value. if people come here and can spend extra time going on a game drive, it creates more memories that last longer.”

The investments that Villiera has made into environmental and sustainable practice, and also into its people are not simply to create an image of a ‘nice’ corporate citizen or to market the company as a ‘green’ warrior; they are part of a wider business strategy for continual sustainable growth.

“We have developed strong partnerships with Woolworths and Marks and Spencer in the UK and they prefer to work with companies who are sustainable, environmental and have credentials in place,” says Brewer. “We get a big reward from investing in people as our staff are happy because their kids are cared for and that means they stay here for a long time.”

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At the moment, we are looking at a super-premium bubbly for the top end of the market

PRODUCING FOR THE FUTURE The future looks bright for Villiera Wines and, despite the economic factors that are limiting growth for some companies, Brewer remains upbeat thanks to new products that are being developed, new family members coming into the business, and potential new markets for export.

“We export about 30% of our production and our products go to many markets. Germany and the UK are good for us and so is Belgium. We also sell smaller amounts to Japan, Hong Kong,

China, USA, Canada, Switzerland, the Netherlands, and we’ve just started in Poland. We have strong connections with our neighbours here in Africa; Namibia, Botswana, Zimbabwe, and we have good relationships with distributors in Uganda and Ghana.

“We would like to grow our presence in Russia because they enjoy sparkling wine and we are a big bubbly producer.

We would also like to see more growth in Africa, especially Nigeria where they are drinking a lot of Champagne. We know that Africa

VILLIERA WINES

is tough; you have to gain the right local partner,” says Brewer.

Villiera Wines sparkling products are made using traditional French methods and the company’s Méthode Cap Classique (MCC) Villiera Tradition Brut NV uses the traditional Champagne grapes along with a 16% contribution from Pinotage. It has claimed a number of accolades over the years and was first produced by Villiera back in 1984 with the help of Champagne producer Jean Louis Denois. Because of the success that Villiera has achieved with

sparkling wine, this will be the focus area for new products in the future.

“We’re always trying to remain innovative, especially with bubbly,” says Brewer. “We weren’t the first to make bottle fermented sparkling in South Africa but we were the first to do it on a commercial scale. We are also the first to create a natural, 100% chardonnay, low-alcohol product, and the first to create a rosé bubbly – there’s a lot of firsts in our stable. At the moment, we are looking at a super-premium bubbly for the top end of the market, which will be made in very small quantities. We also looking at something at the other end of the market, that’s more fun and more for the beginner drinker. But we haven’t even decided on names for these products yet.”

Of course, planning and preparation for new products is slightly different in the wine business and requires forwardthinking and discussion with customers because of the time scales involved.

“With bubbly, you have to plan a long time ahead. For a prestige cuvée, you’re looking at three to five years before you even release your first products. When you’re working on something with more volume, you have to check with your big clients. If they say yes, then we always move forward as we’re safe in the knowledge we can sell some cases.”

From a Grier family perspective, the future is also bright.

Although Brewer says that the next generation are never pressured to become involved with the business, and leadership positions are never held for family members, the next generation has shown an interest and is

becoming involved right now.

“We have the first member of the fourth generation joining the business in May as a winemaker.

His name is Zander Grier, the son of David, and he has worked in California, Tasmania, France and here in South Africa in Hermanus.”

She is also excited about the potential coming from Villiera’s French property, Domaine Grier, a small vineyard in the Roussillon region in the South of France purchased in 2006.

Varieties planted include Syrah, Grenache, Carignan, Maccabeu and Chardonnay and the vineyard receives the perfect amount of wind, rain and sunshine to create brilliant wines under the Domaine Grier brand.

“Our Monro Brut is my favourite, it’s a rich prestige style. With whites, I prefer Sauvignon Blanc and with reds I prefer Bordeaux style blends – we have a fantastic Syrah and Grenache from the South of France which is great.

As the reputation and reach of Domaine Grier continues to increase, and as the business in South Africa continues to toast success in local and export markets, the Villiera Wines brand looks set to become stronger and more in demand than ever before, despite economic challenges faced at macro level.

“We believe there is huge potential for growth from our French property,” says Brewer.

“We’re already importing some of the wines made there into South Africa but we want to really grow that business further,” Brewer concludes.

WWW.VILLIERA.COM

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OVERVIEW

ONE OF THE MOST CELEBRATED AND VALUED COMMODITIES IN HUMAN HISTORY

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It’s widely accepted, for now at least, that the history of wine goes back more than 8000 years and, as far as we know, comes from regions in Eastern Europe, probably Georgia and Armenia. As people spread across the globe, wine followed. Today, there isn’t a continent (excluding Antarctica) without a vineyard and there are hardly any countries without a wine import programme. As we know, the French grabbed the industry by the cork in the 6th century BC and have been running with it ever since.

In South Africa, most trace the roots of the wine industry back to Jan van Riebeeck and the Dutch East India Company, when van Riebeeck landed in Cape Town and began to plant fruits and vegetables and acquire meats before being tasked with building a station as a stopover for ships travelling from Europe to the East. He planted vines with the idea of creating wine to battle scurvy and harvested and crushed the first grades in 1659, seven years after landing. However, historians believe that French Huguenots who arrived, prior to the Dutch, began producing wine as a way to make a living, selling their products to passing sailors working the spice route making the country one of the oldest wine producers outside of Europe.

The quality of wine from the region quickly became obvious with millions of vines being planted by the early 1900s. Cape Town is the centre of the

WINE IN SOUTH AFRICA

industry, sitting on the 34th parallel south, boasting perfect conditions for grape growing. Mountains, valleys and cold winds from the oceans make for excellent conditions for the growing of the noble varieties. Today, South African wine is highly respected and ranks amongst some of the best on earth. As science and technology have developed, so has the SA wine industry – now one of the country’s most important exports.

Like any industry, wine in South Africa has faced challenges. Following a glut of supply in the early 1900s, the Koöperatieve Wijnbouwers Vereniging van Zuid-Afrika Bpkt (KWV) was established by the government to bring balance to the industry but KWV eventually became too powerful, forcing small players out of the market and creating a monopoly.

This was worsened during the Apartheid years when South Africa faced global sanctions and many wine makers were forced to leave the industry. In 1994, following the birth of today’s democratic South Africa, the industry went through a renaissance; barriers to export were removed, top winemakers returned to the country, and smaller family-run wineries began thriving.

According to statistics from the International Organisation of Vine and Wine (OIV), South Africa was the world’s eighth largest wine producer in 2017, exporting hundreds of millions of litres and filling

billions of bottles. Wherever you’re from and whatever your taste in wine, there’s no denying that South Africa is a vitally important link in the global industry and the knowledge and technical expertise found in SA are often unmatched throughout the world.

South Africa’s key wine producing regions include: • Constantia Valley • Stellenbosch • Durbanville • Paarl • Franschhoek • Wellington • Robertson • Breedekloof & Worcester • Elgin • Hermanus • Swartland • Tulbagh • Olifants River • Orange River • Elim Key wines for South Africa include: Chenin Blanc – the most grown grape in the country, and Pinotage, a signature variety for South Africa made from a cross between Pinot noir and Cinsaut (Cinsaut formerly known as Hermitage South Africa).

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BUYERS GUIDE

Ernie Els Proprietor’s Syrah 2014

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Situated in rolling Stellenbosch countryside, the Ernie Els winery really is a breath-taking venue.

Currently selling a range of different bottles, there’s plenty of choice but our favourite is the 2014 Proprietor's Syrah.

A dark purple-black colour, it’s made beautifully smooth by a 5% Viognier contribution. At 14.5%, it’s big and powerful, just like its namesake. The Syrah comes from warm north facing slopes that are cooled by wind from the Atlantic which helps to extend ripening. This means you get luxurious fruitiness, particularly a juicy blackcurrant with a little nutmeg.

The tannins are soft, and it’s all too easy to drink.

Rich red meats are the perfect complement but for something different, try with gammon.

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The Goose Expression 2009 - RECOMMENDED -

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om

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Wi n

Ernie Els is perhaps one of South Africa’s most recognised faces. ‘The Big Easy’ as he is affectionately known is a golfing superstar who has cemented his name in sporting folklore following four major championship wins. He claimed the US Open in 1994 and 1997, and the Open Championship in 2002 and 2012. He is also a former World Number One and is a member of the World Golf Hall of Fame.

He delivers quality on the course, and since 1999 he has been creating quality in the vineyard alongside head winemaker Louis Strydom. Unlike many sports stars who turn their attention to business, this isn’t a spinner of a quick buck for Els – he’s a wine lover but is clear that quality in combination with nature is central in the strategy of the wine business.

m en ded

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The Goose Expression comes from the winery of world renowned South African golf star, Retief Goosen. He is the 2001 and 2004 US Open champion and is widely recognised as one of the greatest golfers of his generation and one of South Africa’s greatest sporting icons. This is a man who knows about being the best, and this filters through into his wines.

Set in South Africa’s lush Garden Route, a stretch of the south-western coast known for diverse and beautiful plant and wildlife, Goosen’s vineyard is nestled behind the Outeniqua Mountain Range, 2500ft above sea level in the Upper-Langkloof valley. Ironically, the name of the farm is ‘Ganzekraal’ meaning goose closure or goose enclave but this name was given more than a century before Goosen

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planted the first vines in 1999.

The area is dry but cold (averaging 17°C – cold for South Africa), receiving cool winds from the ocean to the south. This makes for extremely elegant and structured flavours and you get this straight away with the 2009 Expression – the flagship for the company.

There’s a strong, red fruitiness. Elements of sticky strawberry/blackberry jam combined with perfectly balanced acidity and gentle tannins make for a soft mouth and strong, dark cherry nose.

The blend is made up of 67% Shiraz and 33% Cabernet Sauvignon and as such, this is a complex wine. However, it’s not as peppery as you might think and is velvety smooth and soft on the palate. Perfect for venison

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La Bri Syrah 2013 Nestled in South Africa’s Franschhoek wine valley, close the Theewaters Nature Reserve, there’s an area known globally for world class wine production. The region was settled in 1688 by French Huguenot refugees and today you can still see French roots in place names (Franschhoek meaning ‘French Corner’), people names and ideas about wine. A farm of around 50 ha was established and granted to Jacques de Villiers in 1694 and this marks the birth of the La Bri wine estate (L’Abri - French for ‘the refuge or haven’).

Through the years, the land has changed hands numerous times but today La Bri remains one of the vibrant boutique wineries in the area.

With 15 acres of differing terroir under vine,

La Bri produces a range of different grapes from Chardonnay to Cabernet Sauvignon. The business is home to an array of modern wine making technology and a result of the focus on quality production methods, La Bri is now making one of the best Syrah’s on offer.

Dark, blood red-purple in colour, and with a nose of blackcurrant and forest fruits to match, this is a powerful wine with strong tannins and a firm acidity.

The flavours on the palate are naturally herby but also incorporate sweet notes of treacle and dark chocolate. The long fruity finish is warming.

It would be great with a lamb dish but we tried with meaty sausages with a hint of spice to complement the herbyness and this is perfect.

Allesverloren Shiraz 2014 Swartland is one of South Africa’s up and coming wine regions, becoming increasingly recognised for quality and variety. It’s not new on the South African scene, it’s been known internationally for excellent Sauvignon Blanc since the late 90s, but Swartland’s traditional crop is wheat rather than grapes. After producers realised that quality grapes could be grown, and land is relatively cheap compared to Stellenbosch, many wineries began popping up and today you can get some world-class wines if you know where to look.

The Allesverloren Wine Estate is just over an hour from Cape Town and produces quality wines that come from generations of family farming expertise.

Strewn across the lower hills of the Kasteelberg in Swartland’s Riebeek Valley, the Malan family has been producing here for five generations. The growing conditions include cold, damp winter months followed

by warm, hot summers for excellent ripening. The shadows from the mountain and cooling westerly breezes keep the vineyards fresh, and the shale/ sandstone soils allow vine roots to take a deep hold.

The 2014 Shiraz is an example of how the strong and healthy vines create powerful, fruity wines.

The colour is a deep, dark red and the nose offers blackberry, cranberry and vanilla. Summer fruit flavours combine with juicy, jammy cranberry to give a smooth, easy going mouth. Interestingly, it’s not as spicy as your off-the-shelf Shiraz, the acidity is perfectly balanced and there’s no bitterness, showing the skill of the winemaker. After time, it develops a smoky nose and bbq notes on the palate. It’s complex and interesting, and its deep fruity flavours make this one of my highlights of the year so far. Juicy veal is the perfect partner.

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SOUTH AFRICAN RED

Kloovenburg Shiraz 2015 The Kloovenburg Wine and Olive Estate is historic agricultural business located just to the east of Malmesbury – famous for wheat farming. A working farm since 1704, Kloovenburg has been part of the Stephanus family since 1958. The estate spreads across 300 hectares with 110 under vine and 23 dedicated hectares of olive grove.

Table grapes and figs are also grown on site and the farm shares its wine grape production with other businesses, keeping the best of the harvest for its own wines.

Shiraz is the most commonly planted variety on the estate and the 2015 offering highlights brilliantly the expertise of this historic wine business. Handpicked grapes are barrel aged for a minimum of 16 months before being blended and bottled. The result is a powerful claret colour and strong aromas of dark black and red fruit. The overriding flavour is blackcurrant, but it is backed by raspberry and forest fruits.

It’s light, and not spicy like some other Shiraz submissions from the region. It has a short finish, but its tannins are silky and strong. It’s a red that could just as easily be enjoyed in hot weather as cold – very versatile and at 14.3%, it lacks nothing in flavour or strength.

Babylonstoren Shiraz 2014 Located in South Africa’s golden triangle in terms of wine production; between Stellenbosch, Franschhoek and Paarl; Babylonstoren is renowned for quality.

Growing grapes on the edge of the Simonsberg Nature Reserve, the Babylonstoren vineyard covers 178 acres and is home to 13 different varieties. Cellarmaster Charl Coetzee and Winemaker Klaas Stoffberg stick closely to a principle of ‘keeping things simple and as true to the earth as possible’.

The first harvest under Babylonstoren’s own label was realised in 2011 and since then it’s been nothing but success for the business, gaining local and international recognition.

The 2014 Shiraz is truly magic in a bottle. Awarded a Michelangelo double gold last year, this Shiraz has gained a big following and can be challenging to get hold of.

It’s a deep, dark ruby red colour, and has an attractive nose of fruit – particularly cherry – combined with cassis. On the palate, it’s bold and juicy; there’s strong fruitiness with cherry, prune, cranberry and strawberry. This is intensified by the spiciness that is delivered through a white pepperiness. It’s velvety and smooth, and is easily drinkable; surprisingly soft for 14%.

The success of this Shiraz has been confirmed with the wine picking up Silver at the International Wine Challenge in London, Top 12 Shiraz at the Shiraz SA Challenge 2016, Gold at the 2016 Terroir awards, 2014 vintage awarded silver at the 2017 International Wine Challenge as well as bronze (89 out of 100) at the 2017 Decanter World Wine Awards. Would complement a duck dish with sweet plum sauce.

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BUYERS GUIDE

Rust en Vrede Cabernet Sauvignon 2014 As one of the most historic of all of the South Africa’s wineries, Rust en Vrede has a reputation for quality that goes back a long way. The farm was established in 1694 by then-Governor of the Cape, Willem Adriaan van der Stel but began producing modern wines after the Engelbrecht family (seasoned grape growers) moved in at the end of 1977. From 55 hectares in Stellenbosch, the Rust en Vrede vineyards deliver 20,000 cases of purely red wine each year, 50% of which is exported to countries all over the world.

Rust en Vrede wines have been named among the top 100 in the world and even the late great Nelson Mendela recognised the quality of the company’s wines, selecting Rust en Vrede to drink while hosting the Nobel

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Peace Prize dinner and hosting the Queen of Denmark at the winery’s manor house.

The selection on offer is high class across the board but the 2014 Cabernet Sauvignon is particularly pleasing.

It’s very lively to start, and extremely dark in colour. After settling, you get strawberry scents and blackcurrant on the palate. It’s full bodied but well-balanced and it’s not too heavy. It softens and smooths out with time and becomes a typical powerful fruity cab after aeration. The finish is long and well-rounded.

It’s a great partner to roast lamb but also complements red meat dishes with some spice.

The winery describes itself as ‘modest, but infinitely charming’ and this cabernet lives up to this portrayal perfectly.

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Kanonkop Cabernet Sauvignon 2012 Simonsberg, the small winemaking region just north of Stellenbosch, is considered to be one of South Africa’s greatest when it comes to red wine.

It’s reputation for quality reds is international and those operating in the region are said to be among the premier producers in the world. Quality soils, cooling breezes and long hot summer days make for brilliantly ripe fruits and big, bold, powerful reds.

One of the names that has been working the region for generations is the Kanonkop Estate, located along the R44 between Stellenbosch and Paarl.

It’s 125 hectares (100 planted to vine) lay beautifully on the lower slopes of the Simonsberg mountain. Run by proprietors Paul and Johann Krige, Kanonkop has become an important wine tourism destination on the Stellenbosch wine route with a new tasting room, art gallery, and space for BBQs and private functions.

The majority of the vineyard is planted to Pinotage (50%) and Cabernet Sauvignon (35%), Merlot (7.5%) and Cabernet Franc make up the balance. The Pinotage vines are almost all more than 50 years old and some of the first commercially planted vines in the region.

We tried the 2012 Cabernet Sauvignon and quickly understood the fanfare surrounding Kanonkop’s red.

It’s full bodied, it’s powerful, it’s strong (14%) but it’s perfectly balanced and the integrated, ripe tannins make for an unforgettable mouth. First there’s juicy summer fruit and a sweetness, followed by lightly spiced, aniseed notes. The long lingering finish gives molasses and prune. This is an elegant, silky smooth Cabernet Sauvignon and will improve with age.

Enjoy slightly above room temperature and pair with a red game meat.

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Villa Esposto Pinotage 2015 - RECOMMENDED The Villa Esposto Pinotage 2015 is quite simply one of the best SA reds we’ve tasted this year. 100% Pinotage, this fantastic wine from Klawer Cellars is a perfect example of a bold SA red.

Situated at the foot of the Matzikama Mountains, in close proximity to the Olifants River valley the Klawer Cellars farm, home to the Villa Esposto range, is one of the leaders in the region. Run by Chief Executive, Andries Blake and winemakers Christo Beukes, Cerina van Niekerk and Roelof van Schalkwyk, Klawer Cellars produces a range of wine, vermouth and grape juice.

But it’s the Villa Esposto Pinotage that gets our attention today, and deservedly so. Its colour is dark orange and deep red; its nose is sweet and fruity. On the palate, its full-bodied and you get plum, cherry and red berry. At 14.5%, its powerful but has perfectly balanced acidity. It’s very moreish and extremely easy to drink, and would partner perfectly with a lamb dish.

The Villa Esposto brand was developed to pay tribute to the many Italians who have played such a pivotal role in the development of South Africa, in wine and across society. In particular, it recognises Louis Theodore Esposto, an Italian who came to South Africa in 1914 and, along with his Italian partners, built the ‘fountain of life’ or the water canal that feeds the Olifants River valley region.

Many of the country’s long-established wineries, in Stellenbosch or Constantia, would be proud to produce a wine of such quality. It has ageing potential, but you should drink it now.

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SOUTH AFRICAN RED

BAYEDE! King Shaka – Jubilee 2014 The King Shaka Jubilee is a blend of Cabernet Sauvignon 45%, Merlot 40% and Petit-Verdot 15%.

It comes from South Africa’s Western Cape and is prepared by legendary winemaker Altus le Roux. A winner of numerous international gold medals and a widely respected local expert, le Roux was the perfect choice to develop the BEYEDE! brand, one which comes with the seal of approval from none other than King Goodwill Zwelithini kaBhekuzulu.

This Royal wine brand forms part of the wider BEYEDE! initiative, started by the King in 2009, with the goal of creating employment in South Africa. Today, the production of wine and the design of the bottles, which are adorned with specially made beadwork, has created jobs for rural women all over the country. The success of the branding has seen over one million bottles

sold and the range is exported all over the world as well as being sold locally in many supermarkets and high-end restaurants.

The 2014 Jubilee, part of ‘The King Goodwill Range’, is a brilliant piece of work from a brilliant enterprise. Strong currant flavours twinned with raspberry and red berry fruits make for an exciting taste. It is smooth and dark but not too heavy. There is a cranberry finish and, at 14%, it packs a punch.

Several awards suggest that this royal wine does live up to its heritage, and with everything else going at BEYEDE!, you can feel good about supporting a job creator and an economic stimulator.

Allow to come to room temp and enjoy with game dishes.

Laborie Shiraz 2016

The Laborie farm in Paarl comes from French Huguenot heritage. Its history goes back a long way - as far as 1691 in fact. The Taillefert family was the first to grow vines on the farm and this laid the foundation for the fantastic wines we taste today.

Using traditional French viticultural techniques, head winemaker Kobus van der Merwe creates wine of the finest quality, with intense flavours but retaining a French elegance and style.

The 2016 Shiraz bursts with deep red fruit flavours, specifically plumb. It has a deep dark

purple colour and starts with a smoky, spicy feeling. It then mellows into a smooth mouth feel that includes vanilla notes. It does need time to rest after opening and gets better as time goes on. Because of the flavour packing such a punch, this is a happy wine – it makes you feel good and matches up with Laborie’s motto of ‘La Grande Vie’ – the great life.

14% means it is meaningful to say the least. Pair it with a spicy tomato dish and you’ve got a nice evening to look forward to.

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BUYERS GUIDE

Jordan Black Magic Merlot 2014 Jordan’s reds are just as good as the whites and reflect the care and attention that the owners demand on the farm. Careful management of assets combined with innovative canopy management make for wines that are clean and fresh. The vineyard itself is home to many different small climates thanks to different soils, different facing slopes and different altitudes.

The 2014 Black Magic Merlot is a reflection of its terroir. Pouring out with a dark colour that absorbs the light around it, the black crimson colour with a hint of orange looks smoky and heavy.

But this wine is actually fruity, with blackcurrant and black grape flavours. It is smooth and easy to drink with a light beginning but a strong finish where the tannins come out.

This is a red that could quite easily be enjoyed in the summer as well as the chilly winter evenings. Very enjoyable and another clear statement from Jordan that the intention is ‘all killer no filler’.

Capaia Merlot/Cabernet Sauvignon 2014 All wine from Capaia comes exclusively from grapes grown in Capaia territory in South Africa’s Western Cape. Around 30 mins from Cape Town, the Capaia Estate is the realisation of the dream from Ingrid Baroness von Essen and Alexander Baron von Essen. The pair created Capaia in 1997 on the grounds of on an old fruit farm.

Today, thanks to its setting, Capaia grows some of the finest grapes, and produces some of the best wines, to come from South Africa. The 350-acre site spreads across the north-east flank of the Olifantskop and is home to a state-of-the-art winery. The slate and lime based soils are high in minerals and have excellent water retention qualities, making for high-quality varieties.

The 2014 Capaia Merlot 53%/Cabernet Sauvignon 37% (Cabernet Franc 10%) is a classic blend of Bordeaux varieties and brilliantly represents the European winemaking style that Capaia has opted for.

The nose has elements of plum and dark fruit. It is very smooth but delivers strong acidity early on. This fades nicely, and strong flavours of blackcurrant and forest fruits develop, backed by a little cassis and aniseed. The medium tannins fill the mouth nicely and this full-bodied wine goes in to finish with sweeter red berry flavours. Created in French oak, this wine has texture and balance unlike others from a similar price point. It’s a brilliant offering and gets better with time.

Enjoy with a tomato and pepper based stew.

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SOUTH AFRICAN RED

Ashton Winery Cabernet Sauvignon/Merlot 2015 Ashton Winery is a co-op made up of 46 farmers who produce grapes in the Ashton region, between Robertson, Bonnievale and Montagu.

Founded in 1962, the business has built a reputation for producing high-quality wines and grape juices, and its farmers are capable of producing around 24,000 tons of grapes each year. “Our unique climate, soil varieties and specialised viticultural practices give us the natural advantage of producing the best quality grapes from the region,” the company says.

Evidence of this comes in the form of the 2015 Cabernet Sauvignon/ Merlot. A good all-rounder and a good universal choice if looking to please a group, this is a wine that will satisfy the majority of palates.

It’s smooth and easy-going; it has a light oakiness and it is a little dry.

There’s good red berries, especially cranberry, and the finish has strawberry. It’s medium bodied and at 13.5% it’s reasonably powerful.

A great example of a South African red from a historic producer who does everything right. Open early and enjoy with beef or lamb steaks.

JMB Cabernet Franc 2014 The Robertson valley is famed for its wine and roses, and its distance from the major cities gives it clean and fresh air. It’s an outdoor lovers paradise where the agricultural sector drives the local economy. Rolling hills, dusty mountain peaks, long valleys, fertile farms and Cape Dutch architecture make for a beautiful home to some of the country’s most successful wineries.

Rietvallei Wine Estate, one of the country’s oldest family-owned vineyards, is located just east of the town of Robertson and is currently under the sixth generation of Burger family management.

Kobus Burger is the current CEO of the business and he doubles as the company’s winemaker. A lifetime of experience in and around the business has helped the winemaker hone his craft perfectly.

The 2014 JBM Cabernet Franc is a brilliant example of what Rietvallei can do. The colour is as dark as a red comes, verging on black. As you might expect from a Cabernet Franc, cherries and plums are prominent on the nose and a rich, full-bodied, fruity mouth, with a subtle spice, make for a very interesting flavour.

24-months in French oak also bring a nice wood and oak mix and offer up pencil shaving notes.

This is a fantastic partner for cheese and it isn’t overwhelming, at 14%. It’s a wine that the town’s namesake, Dr William Robertson, would be proud of and was given a score of 92/100 by Tim Atkin.

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BUYERS GUIDE

Aaldering Lady M Pinotage 2014 Since the very beginning of operation at the Aaldering wine estate in Stellenbosch, the top spot in the industry has always been the goal. Marianne and Fons Aaldering purchased their 24-hectare Stellenbosch property in 2004 and quickly went about ensuring that everyone involved knew that the target was to produce the country’s best wine.

The entrepreneurial Dutch couple purchased the Devon Valley site knowing that it boasts a special micro-climate, perfect for developing vines that produce the finest quality grapes. After onboarding winemaker/viticulturalist PJ Geyer, the business has thrived become known throughout the world.

As part of a fantastic range, the 2014 Lady M Pinotage from Aaldering is one for the connoisseurs.

Its complex flavour profiles are exciting. Its dark colour is intriguing, and its spicy perfume is alluring.

On the palate you begin with woody, leafy, earthy notes before getting more fruit, dark berries and blackcurrant. It has a sticky jammy flavour that brings up a sweetness, making it very different from other varieties.

Aaldering call it ‘Pinotage at its purist’, and we agree – a fine example. Interestingly, also chosen by national Dutch carrier KLM as the red wine of choice for their business class passengers.

Uva Mira O.T.V. 2014 Wines from UVA Mira are made with grapes grown only on vineyards owned by company, mostly at altitude with some as high as 620m above sea level.

This mountain vineyard takes the approach of harnessing nature to create truly world-class wine.

The climate at Uva Mira falls into Region II on the Winkler scale, a technique for classifying the climate of wine growing regions, and this makes for the perfect conditions for the varieties that Uva Mira has chosen to focus on.

Sauvignon Blanc, Chardonnay and Shiraz are the main focus, with backup from Merlot, Cabernet Franc and Cabernet Sauvignon.

The 2014 O.T.V. is a blend of Cabernet Franc 60% and Cabernet Sauvignon 40%. It is full bodied and has a complex tannin structure. The grapes come from north and north west facing slopes which are close to the ocean and between 300 and 400 m above sea level, and this helps bring through a real earthy palate. First there’s delicious and smooth blackcurrant flavours. Then there’s heavy dark fruits, but everything is elegant and velvety, and even floral, ending with a long finish.

The host of awards (including 95 points in Decanter, 94 by Tim Atkin, 91 by winemag.co.za, 90 points by Stephen Tanzers and more) proves that if you manage to get hold of one of the 1500 bottles, you are truly lucky.

Villiera Merlot 2016 Villiera offers a fantastic red portfolio and is wellknown for Cabernet Sauvignon and Merlot. Half of the company’s vineyards are planted to red grapes and 30% of total output is red wine.

A wonderful red is the Villiera Monro Merlot.

Rated so highly by the business, the family name – Monro (the second name of all the Grier men) – is adorned across the branding.

Accoladed by the IWSC and Old Mutual Wine Trophy, this is a wine targeted at the more

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serious wine drinker. Its strong fruity and berry nose is followed by a big, rich and smooth mouth. Chocolate, vanilla and dark red fruits are balanced by a bitterness of coffee and cigar box.

It has an elegant feel; you can certainly get the difference between this and the more generic Merlot’s on the shelf.

Those at Villiera are undoubtedly experts, and this is a demonstration of years of knowledge and expertise.

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If you manage to get hold of one of the 1500 bottles, you are truly lucky.

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Lothian Vineyards Pinot Noir 2017 The Elgin-based Lothian Vineyards business is more than a wine company; it has accommodation offerings, events facilities, and is a mecca for nature enthusiasts, set across a vast site which is home to more than 1600 plant species which are not found anywhere else in the world.

The business is the brainchild of the Wilson family, originally from Scotland but whose recent generations grew up under SA Masters of Wine on their grandmother’s Rust en Vrede vineyard. They like Burgundian-style winemaking and they favour a minimalist interviention approach. Hence their choice of winemaker, the renowned Richard Kershaw – a Master of Wine with several awards to his name.

Close to the Atlantic Ocean, the vineyard has perfect conditions for fruit ripening and creates a good atmosphere for Pinot Noir, Chardonnay and Riesling.

The Lothian Vineyards 2017 Pinot Noir is brilliance in a bottle. It does not conform to stereotypes that surround South African wine.

Its intense ruby colour is reminiscent of exactly what an international drinker might expect from a South African bottle, but the flavour is lighter and more elegant. Where you might think ‘meaty, heavy and chewy’, what you get here is fresh, vibrant and fruity.

Sweet cherry flavours, alongside cranberries, introduce a very silky mouth feel. There is also a herby and earthiness to the taste, and a floral feel in the nose. There is a spice element, but it’s not overpowering and doesn’t distract from the fruitiness. All combined, the result is pure enjoyment, and at 13.5%, it’s perfectly drinkable too.

A flagship for Elgin, and something special for South Africa, this Pinot Noir is certainly not to be missed.

Amares Syrah 2010

The 2010 Amares Syrah is an excellent offering from this Stellenbosch-based winery. Using grapes from the fertile Banhoek and Rustenberg valleys, Amares (and winemaker Neville Koudstaal) have managed to create a deep, full, bold and flavoursome Syrah that is surely one of the best single varieties from the region.

At 15%, it’s a powerhouse, but it isn’t obtrusive on the palate. Extremely wellbalanced, and packed with ripe fruit, this is a wine that has gained a velvety smoothness

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from open fermentation in stainless-steel bins.

Typical of a Syrah, this has a dark, spiciness to it. Although there is a sweet vanilla on the nose, the palate gets dark almost straight away, with bitter-orange, white pepper and blackcurrant all over a smoky leather. The finish has a little strawberry element and it remains earthy throughout. It has been aged perfectly and is a great example of the skill of the winemaker.

Great with shoulder of lamb. Cheers to Amares.

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One Formation Shiraz, Grenache, Viognier 2015 The Boland Cellar, from South Africa’s Western Cape, is made up of a collaboration of vineyards split across the region between Paarl, Durbanville, Malmesbury, and the Berg River Valley. Since the 1940s, nine wine farmers have banded together to deliver a fantastic selection of grapes to a purpose-built winery with the aim of producing internationallyacclaimed wines. The self-labelled ‘pioneers of collaboration’ look after vineyards that cover almost 4700 hectares, positioned perfectly for the growth of a range of varietals.

Exceptional Chenin Blanc, Sauvignon Blanc and Shiraz are sourced from the Paardeberg and its surrounds; Pinotage and Shiraz come from the Swartland border area; quality white grapes come from the Berg River Valley;

and the coastal regions and the Drakenstein Mountain slopes also deliver very high-quality grapes.

Boland Cellar produces wines under seven different brands but a standout for us is the 2015 One Formation Shiraz, Grenache, Viognier. The One Formation brand is made up of different blends and the Shiraz, Grenache and Viognier are blended in a Rhône style.

It is fruity, thanks to well-drained shale soil and granite, and it is smooth. Deep, dark purple colour suggests a challenge, but it has a light spiciness which comes through alongside a nutty flavour making for a fine mouth feel – not harsh, not overpowering. Pairs extremely well with mustard flavour-based meat dishes.

Warm slightly and let settle after opening.

Strandveld The Navigator Shiraz, Grenache, Mourvedre, Viognier 2013 Elim-based Strandveld Vineyards, right on the southern tip of the African continent, is headed by winemaker Conrad Volk. He is an environmental enthusiast who believes that quality wine can only come as the result of quality input. At Strandveld, named after the windswept misty region close to Cape Agulhas, the vineyards are blasted by the wind from the ocean and this, combined with cooler temperatures, dries the grapes, defending them from disease and allowing them to ripen for

longer producing fantastic flavours.

The Navigator is a blend of Shiraz (53%), Grenache (25%), Mourvedre (16%) and Viognier (6%) all from decade-old vines. It is characterised by the gentle spiciness of Shiraz and is bolstered by the fruitiness from the Grenache and Mourvedre. Peppery and aromatic, the initial spice is calmed with notes of mulberry and dark fruit.

It has a long and pleasant finish and is a fantastic example of a South African Rhône-style blend.

Made to be paired with lamb.

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Baleia Sauvignon Blanc 2016 Situated away from the wine heartlands of Stellenbosch, close to the town of Riversdale near Mossel Bay, the boutique Dassieklip farm has been run by the Joubert family for generations.

Originally a grain and sheep farming operation, the business has since expanded and planted grape vines and olive trees. The first vines planted were Pinot Noir, Shiraz and Tempranillo, in 2009, and this marked the beginning of Baleia Wines.

In 2010, Chardonnay and Sauvignon Blanc were planted but in 2011, it was decided that Pinot Noir and Chardonnay would become the focus of Baleia and further vines were planted.

Today, the business is run by Jan-Hendrik Joubert Jr and is still known for livestock farming, notably its Droogerivier Dohnes stud and Droogerivier Brangus stud, but has made its name for being the only wine-producing farm in the region, and a standout for the country because of

the level of quality.

Cool winds come from the ocean to the South and combined with the South African sunshine, the farm is home to excellent growing conditions.

The 2016 Sauvignon Blanc is a fantastic example of what Baleia is capable of.

The pale colour is quite beautiful - a crystal clear white, with golden/green hints. The nose gives grapefruit. The mouth has a honey-sweetness alongside aniseed notes and a citrus fruitiness.

It’s smooth, it’s creamy and the acidity is wellbalanced. The medium finish gives apple. It’s ideal for a hot summer afternoon; perfectly refreshing and flavoursome.

A note also must go to the design of the bottle artwork. Depicting the whale, present in numbers off South Africa’s south coast (Baleia is Portuguese for whale), it’s simple but interesting and a look which makes you want to keep the bottle – clever.

Survivor Sauvignon Blanc 2016 The Survivor Sauvignon Blanc comes from Overhex wines and winemaker Ben Snyman.

Coming from Swartland, an area with low yields per hectare, the methods used to create the Sauvignon Blanc are designed to keep the tropical, zesty fruit flavours.

The colour is a bright gold and the nose gives apricot. Of course, you get the zesty citrus flavours that Snyman aims to preserve during winemaking but, perhaps differently to competitors, you also get a smooth and soft

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flavour with crisp acidity thanks to partial barrel fermentation. The finish is sweet and there are notes of wood chipping.

The Survivor brand comes with its own interesting story, named after a Nguni cow who leaped from a moving, cattle-packed truck into a Cabernet Sauvignon vineyard, surviving the jump and thriving in the area, even producing offspring.

According to the company, “she embodies the free spirit of the Swartland and these wines pay tribute to our noble Nguni cow, SURVIVOR.”

SOUTH AFRICAN WHITE

Jordan Sauvignon Blanc 2015 Gary and Kathy Jordan have been running the Jordan wine business in Stellenbosch since 1993.

Now world-renowned for quality and consistency, the business is an important and recognised part of the wider SA wine industry.

The 146-hectare vineyard, originally purchased

by Gary’s parents in 1982, has seen extensive updating and redeveloping over the past two decades and is now planted with eight varieties totalling just over 105 hectares. Today, the site is home to carefully selected varieties that suit the local conditions. Like the wider Stellenbosch region, a Mediterranean climate influenced by the Indian and Atlantic Oceans helps protect the vineyard from frost, and the Cape sunshine encourages strong growth.

The whole range of wines produced by Jordan is first-class and this makes it difficult to pick out

a standout, but the 2015 Sauvignon Blanc is a fantastic offering that showcases the ability of the team.

It has a pale-yellow colour with flickers of green, and a light green apple nose with elements of sweet sherbet. The flavours on the palate are of classic zesty citrus combined with savoury aromatic herbs. You get pear followed by apricot followed by clementine. There’s also a creaminess that balances the citrus. It’s very clean and offers a limey finish.

The Jordan wine business is not just about wine production. It’s now also home to a hospitality division with a restaurant, guesthouse, conferencing facilities, bakery and vineyard tour offerings.

Any wine you buy from Jordan will be great, and if you get the 2015 Sauvignon Blanc you’re in for a treat.

BAYEDE! The Prince Sauvignon Blanc 2017 Another from the magical BAYEDE! brand (meaning ‘Hail the King’ in Zulu) brand, comes the Prince range which includes a Pinotage, Cabernet Sauvignon, Merlot, and Sauvignon Blanc.

The 2017 Sauvignon Blanc is a very good addition to the BAYEDE! Portfolio which consists mainly of red varieties. This slightly dryer but still fruity white has claimed two stars in Platters and a bronze medal from Veritas.

The flavours are crisp and include peach and gooseberry. It’s light but has a nice mouth feel, where green bean and asparagus come through to deliver a savouriness. Some slight tropical notes in the lasting finish and a smooth feeling all the way through.

Just like the King Shaka – Jubilee 2014, the wine lives up to its royal heritage and will really brighten up any summer’s day.

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BUYERS GUIDE

Chamonix Chardonnay 2017 It’s all about location, location, location at the Chamonix wine farm, nestled among 300 hectares of stunning, pristine natural environment, on the slopes of the Franschhoek mountains. An area scattered with some of the world’s most impressive vineyards, Franschhoek has the terroir – for winemakers, the challenge is differentiating themselves from their highly-skilled local rivals.

At Chamonix, owned by German entrepreneur Chris Hellinger, business has expanded and the site is now home to a fantastic restaurant, first-class accommodation, function space, and even a bottled water production plant which feeds from a natural underground mountain spring.

But it’s wine that has helped drive the growth of the brand and recognition from the likes of Decanter, Platter’s, Diners Club International and more has helped to prove the claim from the business that its wines are recognised for quality and originality.

The 2017 Chardonnay is a sharp, glowing yellow colour with a soft but full nose that contains tropical fruits – mango, grapefruit, gooseberry – and toasty butteriness. The flavours are sweet with toffee, caramel and lemon sherbet keeping a powerful pear and peach element well balanced. It has a medium body and a long finish but it is gentle and fresh.

Winemaker Thinus Neethling has come up with something special here.

Pair with oyster or prawn dishes.

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Villiera Fermented Chenin Blanc 2018 As mentioned in the feature article on Villiera Wines, this is a family run business in Stellenbosch founded by cousins Jeff and Simon Grier in 1983.

Cathy Brewer, Jeff’s sister, is now also involved in the business, Alexander Grier joined just recently and the four have become experts in their field.

Right now, Villiera is known for its sparkling offering, the Monro Brut – a Cap Classique, top rated among all of the country’s sparkling wines.

But the 2018 Fermented Chenin Blanc is a standout wine in its own right. Commended by the

top authorities on South African wine (including Decanter, Tim Atkin, Platters and James Suckling), this Chenin Blanc is a clear white/very pale-yellow colour and has a wonderfully fresh grassy nose.

The flavours are amazing, coming across so strongly – fruity lemon and honey notes, refreshing apple. It’s very light and luscious and is smooth without that heavy acidity that is often overlooked in some modern Chenin Blancs.

This is a great social wine, ideal for hot weather, perfect for a seafood rice dish.

Piekenierskloof Chenin Blanc 2018 Just to the west of the Cederberg Mountain Range, between the Olifants River Mountains in the east, north of Cape Town in the productive and increasingly popular region of Citrusdal sits the Piekenierskloof Wine Company. Sitting in the perfect natural environment for vines to thrive, 750m above sea level with warm days and cool nights, the fruits are allowed plenty of time to mature.

Winemaker Jaco van Niekerk has honed his craft at various vineyards around the world and now looks to position Piekenierskloof as an industry leader in both winemaking and

hospitality, putting Citrusdal on the map.

So far, he is succeeding and his 2016 Chenin Blanc is a brilliant example of what the region can offer. It is very easy-drinking and inviting with a sweet vanilla nose followed by a fresh fruit and citrus flavour opening. Mid-palate gives you sour apple and pear and the full mouth feel is finished with a crisp note – very refreshing.

Also, to make you feel even better after tasting wines from Piekenierskloof, you can rest safe in the knowledge that the company still makes a range of Fairtrade products.

Uva Mira Chardonnay 2014 Another fine wine from Uva Mira is the 2014 Chardonnay. From Helderberg, Stellenbosch, this Chardonnay comes from vineyards 420 m above sea level and just nine kilometres inland from False Bay. The sun drenched, ocean facing slopes allow for robust and consistent ripening.

Clear and golden-green in colour, the nose

has strong citrus elements, with added apricot and peach. On the palate, there’s sweetness.

Orange zest accompanied by toffee and a soft buttery flavour make for a moorish taste. The wine has a full-bodied feel but is smooth. With a mushroom risotto, you can’t go wrong with this wine.

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BUYERS GUIDE

Val du Charron Reserve Pinot Gris 2015 Wellington, just north of Paarl, is something of a hidden gem on the South African wine trail. Many opt for the fame of Stellenbosch, Constantia, Durbanville, Franschhoek or, increasingly, Swartland when looking for wineries to stop and explore. But missing Wellington is a mistake. This area is home to a number of the country’s best winemakers.

The perfect example here is Val du Charron. A historic winemaking destination, the 45-hectare site sits in the Bovlei valley at the foot of the Groenberg mountain, with the Hawequa Mountains away to the east.

A fully-fledged hospitality business - with four and five-star hotel offerings, a conference centre, spa, and restaurant facilities – the winemaking operation is the heart of this jewel. It’s perfect for tourists and locals alike.

Winemaker is Bertus Fourie – or Mr Starbucks thanks to his production of Coffee Pinotage for the first time in SA – he is perhaps one of the country’s most experienced wine professionals and has the awards and education to back his products.

His 2015 Reserve Pinot Gris is an excellent South African white, and makes a trip to Wellington worth it on its own.

It has a beautiful light silver colour and its grapefruit nose leads into an apricot mouth. It’s very clean, crisp and fresh, and mid-palate gives citrus, especially lemon, lime and pear. There’s apple on the finish and the whole time, there’s a nice earthy element which adds depth.

It’s no wonder that Val du Charron was recognised by TripAdvisor as a certificate of excellence winner last year – it’s a special place, with special wine.

Laibach Ladybird Chenin Blanc 2015 The team at Laibach are self-confessed traditionalists. The company opts for a totally organic approach and admits that this strategy does create challenges, but the end result is exceptional wines. Located in Stellenbosch, Laibach produces a wide range of varietals under various brands.

One of the best in the range is the 2015 Laibach Ladybird Chenin Blanc. With grapes coming from old bushes, planted in the 70s, that

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are low yielding but highly concentrated.

It has strong notes of pear and a very attractive sweetness in the form of a brown sugary hint. It’s light and fruity, with some orange elements, and a scent of fresh apple juice. Its bright yellowgreen colour is tempting and the smooth feel makes for a very good offering.

Certainly a good partner for seafood, particularly oysters. Lookout for the 2015 Ladybird Red, also a very pleasing Laibach wine.

SOUTH AFRICAN WHITE

Babylonstoren Chardonnay 2015 - RECOMMENDED -

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As one of the oldest Cape Dutch farms in South Africa, Babylonstoren commands respect and has grown from a simple farming operation to become a respected hospitability business.

Recognised for its eight-acre garden, which is home to all manner of growing things, Babylonstoren is a celebration of life.

Nestled between Stellenbosch and Paarl, with the Simonsberg, Du Toitskloof and Franschhoek mountains as a backdrop, Babylonstoren boasts a state-of-the-art winery on its very traditional, and very old, site. 217 acres are under vine and Cellar Master Charl Coetzee focusses relentlessly on quality.

The company says: “Our wines are best exemplified by the Babylonstoren logo, which consists of the pipe (representing the farmer), the flower (representing the garden) and the bird (representing nature). It is a combination of the very essence of Babylonstoren – keeping things simple and as true to the earth as possible.”

And the 2015 Chardonnay lives true to this ideal.

Perhaps the best South African Chardonnay we have tried this year, Babylonstoren’s Chardonnay is bottled excellence. The clear golden yellow colour is pleasing on the eye and looks like every Chardonnay should.

The nose has banana elements and the first mouth feel is sweet, with honey notes twinned with a soft creaminess. In the middle, a perfectly balanced citrus flavour comes through which is followed by a further marshmallow sweetness, S p i r i t Re v perhaps explained by e& the 14.3% ABV. This wine is the perfect accompaniment to creamy chicken dishes and is a celebration of the Chardonnay grape. 10/10. o

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BUYERS GUIDE

Allesverloren Tinta Rosé 2018 Another from Allesverloren is the 2018 Tinta Rosé – a blend of Tinta Barocca, Touriga Naçional, Merlot, Petit Verdot and Shiraz. Created by the vastly talented winemaker Wilhelm de Vries alongside owner Danie Malan, this blush coloured rosé is a fruity and fresh delight from the Riebeek Valley.

Soft berry flavours – particularly raspberry and cherry – help bring that fruity taste. It is

sweet and refreshing but also has a dryness which helps the flavours linger. Lighter, fresher wines are expected to thrive in 2019, and local producers are expected to reap the rewards of the movement towards consuming more and more local produce. Looks like Allesverloren is on to a winner with this wine.

Very crisp, very enjoyable. Served ice cold on a summer’s day, there’s no way this won’t be enjoyed.

Origin Wines L!FE Moscato Rosé 2013 Perhaps made with a less traditional approach, L!FE Moscato Rosé from Origin Wines uses grapes from different locations around the Western Cape. The brand is an exciting new idea from Origin Wines that looks to develop the fruitiness in the wine and push the flavour as well as the concept of living life to the maximum. Other variations in the range include a Merlot, a Sauv Blanc and a Rosé, and each is branded with a different slogan; L!FE is to live, L!FE is to discover, L!FE is to share and L!FE is to Celebrate. The bright, pastel coloured bottles also make for eyecatching marketing. You’ll also notice that this Moscato features a unique reseal tool to ensure optimum freshness and actually allows you to ‘pop’ the cork more than once!

The Moscato Rosé has a vibrant pint colour with fresh floral notes. You can also notice subtle hints of peach, strawberry, orange blossom and

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nectarine. The sparkling rosé is obviously sweet and cheerful; typical of the Muscat grape, and would be a great accompaniment to a sweet desert or a camembert and cranberry starter.

Because of the fun-factor that goes with this bottle, as well as the attractive design and easy drinking style, this would make an excellent gift.

Origin Wine is one of South Africa’s top wine exporters and after starting with just three employees, the company now exports more than 80 million litres of wine each year. The company’s services include blending, bottling, analysis, treatment, bulk wine supply and brand development and it also boasts IFS, BRC and IPW standards, and Organic Accreditation, DLG approval and Fairtrade accreditation.

For something a little extra, try adding a couple of drops of lemon juice to the glass for a flavour sensation!

SOUTH AFRICAN ROSÉ

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BUYERS GUIDE

SPECIAL SPIRITS FROM STELLENBOSCH AT WINE & SPIRIT REVIEW, THERE’S NOTHING WE LOVE MORE THAN HANDCRAFTED PRODUCE STRAIGHT OUT OF AFRICA SO WE’VE TAKEN IT UPON OURSELVES TO REVIEW AND RECOMMEND SOME OF OUR FAVOURITE SPIRITS, NOT BASED ON PRICE OR REGION, BUT BASED PURELY ON TASTE AND ENJOYMENT… 42

SOUTH AFRICAN SPIRITS

When researching some of our favourite South African wines, we were spoilt for choice, reviewing a range of award-winning bottles, but we’ve also been equally boozy on the spirit side, opting for something a little stronger to bring tasting sessions to a close. We looked at three brands from the Blaauwklippen estate; Triple Three Gin, the Blaauwklippen Potstilled Brandy and the Blaauwklippen Before & After Aperitif.

Nestled on the slopes of Stellenbosch Mountain, this estate is a tranquil and picturesque place. Located in a lush green setting, the estate respects its natural surroundings and works with the natural environment to produce wines and spirits of the highest quality.

Blaauwklippen is one of the oldest estates in South Africa, dating back to 1682, and the name comes from the Dutch word meaning ‘blue rocks’.

The estate is now an important tourism destination for both local and international travellers; you can imagine the setting; it plays host to weddings, picnics, functions, pony rides, children’s activities, a family market, a bistro and of course, wine tasting.

But it’s the company’s spirits that have been teasing our taste buds this month. Gin and brandy are both individual specialities in their own right and take a particular focus. They have both also enjoyed a resurgence in demand recently, becoming fashionable and trendy drinks. Blaauwklippen has produced some fantastic offerings and we can certainly recommend the following:

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BUYERS GUIDE

Triple Three Gin

African Botanicals Gin: This is the earthiest of the three offerings and the smell, right from the off, is strong and powerful. Lemony, but with elements of aniseed and liquorice, the smell is clean but sharp. This gin is made with a mix of seven botanicals including ‘flora of the Western Cape’ and you can certainly tell. On first taste, you get green tea along with earth, partly minty, notes.

Officially, the flavour profile should include flavours of forest with honey, maple and almonds but we agree that the herby-earthiness outweighs the sweetness to give more of a savoury taste.

And the 43% volume does leave a little sting but it’s pleasant, leaving you wanting more.

We tried a few additions but the best turned out to be combining with cucumber and tonic – or possible fresh rosemary if you’re more adventurous. Of the three, the African Botanicals Gin certainly gave use the most to talk about so perhaps a good one for a party.

100% Juniper Berries Gin: According to Blaauwklippen, the recipe for this 100% Juniper Berry Gin is one of the oldest around. The juniper smell is fresh and very slightly balsamic, reminiscent of typical London gins. The taste is warm and fruity and the juniper gives a sweet note but it’s not overpowering Menthol, eucalyptus, pine, cloves and lime are

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suggested elements that should be picked up but we found more floral and peppery notes.

This is definitely the most traditional flavour of the three, this is great enjoyed with lemonade and fresh lime wedges or tonic with fresh thyme.

Citrus Infusion Gin: Blaauwklippen say that ‘natural sun-ripened oranges from the Eastern Cape, as well as Stellenbosch grown organic lemons’ build the flavour of the Citrus Infusion Gin but we found that the red grapefruit notes are the more powerful element.

Like the African Botanicals Gin, the nose here is earthy and herby with perhaps more juniper than expected and less citrus than we thought.

The full citrus flavour comes later in the taste and the finish is medium-long. The flavour is strong, more powerful than the other two, and is not overpowered by the citrus additions which is a good thing. There are definitely notes of perfume and floral flavours but it remains tasty and not too spicy.

Although we tried with many mixers, you can drink it on its own over ice but we would recommend a strong homemade lemonade or even a sparkling elderflower to accentuate the citrus. It would also obviously make a great addition to cocktails that have a citrus base such as the Gin Rickey.

SOUTH AFRICAN SPIRITS

Before & After Aperitif Blaauwklippen’s specialities and brandies include the aforementioned Potstilled Brandy 10 Years Old, the Potstilled Brandy – 8 Year Old, the Zinfandel Distiller’s Reserve and the Before & After Aperitif.

The Before & After is certainly the sweetest of the drinks, like a port but thinner. The smell is sweet with warm berries and honey/syrupy notes and the colour is a deep, dark purple-red-ruby.

Because of its consistency, lighter and thinner than a port, almost like a wine, we actually found it to be a perfect spring/summer aperitif; it could even replace coffee or port with cheese at the end of an evening meal.

The taste is of rich dark berries with silky smooth but smoky, woody honey note. Two thirds of us agreed that there was a note of apple and

we also could not agree about the strength of cinnamon which was not overpowering.

The company suggests that this could be used successfully as an ingredient in cocktails and we would certainly agree with this – it would add in perfectly to berry based drinks. As it is, perfect on its own, at room temperature, accompanied by something cheesy.

Potstilled Brandy 10 Years Old The Brandy has an apricot-banana-pear smell with hints of vanilla. Its taste is strong thanks to the 38% proof but it’s not stingy like you would get with a mass produced product, aimed at the lower end of the market.

The taste here is soft and clean with elements of caramel sweetness. There’s also a vanilla creaminess - likely from the sauvignon blanc used in the production. It’s characterised by a light golden colour – like apple juice. It’s smooth and not searing. The back notes bring up oily charcoal, maple, brown sugar and wood. We found the finish to be medium-long.

The flour comes from double distillation in an old Copper potstill which was originally used at

Oude Molen in Stellenbosch.

It makes for a great addition to cocktails and can bring a mix to life, adding glitz and glamour to a Metropolitan. For something very unusual, you could even try adding this to a traditional Irish coffee.

WITH ALL OF THESE DRINKS, THE BLAAUWKLIPPEN ESTATE SHOWS ITS CREATIVE SIDE AND ITS ABILITY TO MOVE AWAY FROM WINE; A MOVE THAT SCUPPERS SO MANY OTHER SA WINE PRODUCERS. ALL OF THESE DRINKS ARE THE PERFECT ADDITION TO THE MENU AT A PARTY AND OFFER SOMETHING DIFFERENT FORM THE NORM. WE’LL BE KEEPING A CLOSE EYE ON THIS BUSINESS IN THE FUTURE, EXCITED ABOUT WHAT’S NEXT WITH BOTH WINE AND SPIRITS. 45

EDITOR Joe Forshaw  joe@enterprise-africa.co.za SENIOR PROJECT MANAGER Sam Hendricks  sam@enterprise-africa.co.za SENIOR PROJECT MANAGER Tommy Atkinson  tommy@enterprise-africa.co.za PROJECT MANAGER Shannon James  shannon@enterprise-africa.co.za PROJECT MANAGER James Davey  jamesd@enterprise-africa.co.za PROJECT MANAGER Sam Applegate  sama@enterprise-africa.co.za FINANCE MANAGER Emily Taylor  finance@enterprise-africa.co.za SENIOR DESIGNER Liam Woodbine  liam@enterprise-africa.co.za CONTRIBUTOR CONTRIBUTOR CONTRIBUTOR CONTRIBUTOR CONTRIBUTOR CONTRIBUTOR CONTRIBUTOR

Manelesi Dumasi Karl Pietersen David Napier Timothy Reeder Colin Chinery Benjamin Southwold William Denstone

Published by Chris Bolderstone – General Manager E. chris@cmb-media.co.uk Rouen House, Rouen Road, Norwich NR1 1RB Administration & Finance +44 (0)20 7193 0419 Advertising & Feature Sales +44 (0)20 8123 7859 Editorial & Design +44 (0)20 7193 2735 E. info@cmb-media.co.uk www.cmb-media.co.uk CMB Media Group does not accept responsibility for omissions or errors. The points of view expressed in articles by attributing writers and/or in advertisements included in this magazine do not necessarily represent those of the publisher. Whilst every effort is made to ensure the accuracy of the information contained within this magazine, no legal responsibility will be accepted by the publishers for loss arising from use of information published. All rights reserved. No part of this publication may be reproduced or stored in a retrievable system or transmitted in any form or by any means without the prior written consent of the publisher. © CMB Media Group Ltd 2019