‘Amazing Wine Race’ promises to be loads of fun – enter now! The annual Amazing Wine Race takes place on Saturday 9 August on twenty five wineries around Stellenbosch and Paarl and pits the skills of teams of four against a range of wacky tasks dreamed up by the participating wineries. Timed tasks range from the educational, like wine pairings, a wine quiz, wine blending and identifying certain wine varietals; to the physical like barrel rolling, a cellar treasure hunt and boules; to name a few. “Teams are not timed on their travel time between wineries and a designated driver per vehicle is chosen so that we promote responsible wine consumption,” says the organiser Bjorn van Oort of CVO Marketing. Although perfect for a corporate or team-
building exercise, a group of friends can have a lot of fun too competing informally against each other. The entry fee is R1 800 per team of four, which includes morning coffee and a briefing session, the team kits, all the tastings and entertainment for the day, the prizes and the prize-giving dinner. A percentage of the profits raised will be donated to local charity organisation, Pets as Therapy. More information available at www.pat.org.za. Teams can book their places by contacting Björn van Oort at bjorn@cvomarketing.co.za or 021 981 0216 during office hours. For more info, visit www.cvomarketing.co.za
In the Danie Craven Lounge at Lanzerac on Wednesday 23 July are (from left): Wynand Lategan (Lanzerac wine maker), Kayang Gagi ano (freelance writer), Ann Heyns (manager of development for Stelle bosch 360), Annemarie Ferns (CEO of Stellen bosch 360) and JoAn na Looms, marketing manager at Lanzerac.
PHOTO: ANNETTE THERON
Come Sit, Stay and Savour Stellenbosch this winter Stellenbosch’s Come Sit, Stay and Savour winter programme invites enthusiasts to swap their win ter hibernation for a sensory sojourn in the vi brant City of Oaks and to immerse themselves in ultimate “bucket list” encounters until the end of September. Whether you’re looking for a romantic midweek escape or a weekend breakaway with the kids, Come Sit, Stay and Savour Stellenbosch makes it possible for everyone to come and discover the winter wonders of the Winelands. The initiative is run by Stellenbosch 360 and Stellenbosch Wine Routes as part of the Stellenbosch Experience tourism marketing campaign. Three tiers of valueadded packages are available, ranging from budgetfriendly, to top end stayandplay experiences that encapsulate the bustling pulse, unique cultural mix and multi faceted offerings of this vibrant town. From as little as R1 200 per person, one can Come Sit, Stay and Savour Stellenbosch, which includes two nights’ accommodation, dinner, lunch and two activities selected from a “bucket list” of authentic Stellenbosch experiences. Premium packages are available from R2 800 per person, which include a royal two nightstayatafivestarhotel,dinneratanaward winning restaurant, lunch and two timeout indul gences like a spa treatment or a virtual wine tast ing. Think waking up on a historic wine farm like Lanzerac, lunch at a busy sidewalk café, followed by an art experience or a little more
adventurous, cycle through the vineyards, all perfectly complemented by dinner at an award winning local restaurant. Guests can opt to extend their stay or add more activities to their ultimate “bucket list” for their own account, all at a reduced rate. The town’s latest Come Sit outdoor sculpture exhibition – a project of the Stellenbosch Out door Sculpture Trust (SOST), consists of 24 mini malist concrete benches that have been placed at strategic locations around the centre of town and transformed into functional artworks of high aesthetic value, using various mediums and techniques. “Stellenbosch is definitely a town worth ex ploring over a few days. Friendly people, a fasci nating living history, quality wines and food, unique entertainment for young and old, warm hospitality, a multitude of outdoor activities and aweinspiring beauty…we have it all! If you are looking for a destination that offers an eclectic, urban lifestyle, yet with genuine, small town hos pitality, all at great value; then know you are in good company when you visit us,” shares An nemarie Ferns, CEO of Stellenbosch 360. Visit http://blog.wineroute.co.za or book your memorable experience now with Stellen bosch Travel at http://stellenboschtravel.co.za. Excellent deals have been secured with travel partners, Thrifty and Stellenbosch Travel, for car rental and flights from Johannesburg and Dur ban. Follow the links on http://stellenboschtrav el.co.za or contact them on 021 887 2920.
Kom kuier by die Kalfiefees Ons skop 7 Augustus met ons Openingsaand af brinck, Mathilda se con met Sarah Theron en die Gugulethutenore. Die fusing oggend met die aand gaan begin met ’n heerlike driegangmaaltyd Chommiezgeselskap van die Warwick’s Chef School. Die vurige diva en Elize Cawood en saam met die “Gugs tenors” beloof om ’n hartsreis Wilson Dunster met Die vol nostalgie en hartstog te wees. Liedere word ge hoesêwatsêwienou weer? sing in Afrikaans, Engels en isiXhosa. Sprokkelsterteater in Vrouedagviering op Vrydag 9 Augustus begin met ’n glas heerlike vonkelwyn en ’n uitsig oor die Onrus bied verskeie dra sprankelende Walkerbaai vanuit die Harbour Rock mas en ook kinderteater Sandra Prinsloo restaurant in Hermanus. Emile Minnie, sanger, mu aan. Nuut op die ver tree saam met Ma sikant, komponis, liedjieskrywer en vermaakkun hoog sal die teaterpaar rius Weyers op in stenaar, tree op en skrywer Karin Brynard gaan Carel Trichardt en Petru Vir ewig en altyd. gesels oor haar obsessie met skryf en die navorsing Wessels ons met ’n wat sy moes doen vir haar boeke. Proe en peusel Woordbeeld oor Man en Mannin laat dink en lag tussendeur aan ’n varsvrugtekonkoksie, frittata, met stof uit ons wonderlike Afrikaanse letterkunde skat. quiche, croissants en minilemon meringue. Ons musiekbydrae bring ’n fees! Vrydagaand Dr Piet Croucamp is die gasspreker by die gewil de besprekingsprogram. Sy praatjie handel onder 8 Augustus gaan Nianell optree en Saterdagaand meer oor die politieke rolspelers agter die skerms 9 Augustus Stef Bos en Koos Kombuis in Boskom buis. Sondag 10 Augustus sluit die Hermanus Times van gebeure. Wat toneelstukke betref, Sandra Prinsloo tree Kalfiefees af met die wonderlike klanke van James saam met Marius Weyers op in Vir ewig en altyd. Grace se klassieke kitaar. Kunsliefhebbers kan kom kyk en koop by die Shaleen SurtieRichards skitter in Rondomskrik en kunsuitstalling by die munisipa Elma Postma is te sien le ouditorium in Hermanus vir in Bladsy 3. die duur van die fees. Die werke Op ligter trant is van verskeie kunsgalerye en daar Tobie Cronje in meer as 20 individuele kunste Ballade van ’n bang naars sal te koop wees. gat, Chris Vorster in Volle program beskikbaar Affairs vir Domkop op www.kalfiefeesherma pe. Dowwe Dolla in nus.co.za. ddbb ... Dowwe Dol Besprekings by Computic la betaal belasting, ket. Epos navrae na kalfie Feeskatte met Elsabé fees@hermanus.co.za of ska Daneel, Susanne Bey Feeskatte met Elsabé Daneel, Susanne kel 028 316 1687. ers en Joanie Com Beyers en Joanie Combrinck.
De Wet Kelder is een van die Worcester Wyn en Olyfroete se bes be waarde geheime. En tog is dit glad nie ‘n geheim nie, want ingeligte wynverbruikers weet lank reeds dat hierdie kelder ‘n wye reeks karakter volle wyne produseer wat ‘n groot indruk maak teen sakpaspryse. Dit word beaam deur dié kelder se gereelde prestasies by die Best Value wyntoekennings, waar De Wet onlangs aangewys is as toppresterende produsent vir 2014. Hierdie jaarlikse wyngids is daarop gemik om Suid Afrikaanse wyne te identifiseer wat aan verbruikers die beste waarde vir geld bied. Ofskoon De Wet Kelder die oudste produsent op die Worcester Wyn en Olyfroete is, is die kelder modern toegerus en produseer die wynmaakspan wyne wat aanklank vind by die hedendaagse verbruiker en tred hou met tendense in die bedryf. Een van die gewildste wyne in die De Wetreeks is die Pettilant Fronté. Hierdie perléwyn wat van Wit Muskadel gemaak word, is laag in alkohol (8%) en laag in kalorieë, maar steeds intens geurig en aromaties wat dit ‘n treffer maak onder die breë publiek, maar ook gesondheidsbewuste wynverbruikers. ‘n Ander opwindende toevoeging is die Worcesterwynstreek se eerste Methodé Cap Classiquevonkelwyn, die MCC Cravate. Dit is die breinkind en passie van wynmaker Tertius Jonck, word van Chardonnay gemaak en wys dat ‘n topgehalte voorbeeld van hierdie gesogte bottelgegiste vonkelwyn jou nie noodwendig ‘n klein fortuin uit die sak hoef te jaag nie. De Wet Kel der is natuurlik ook alombekend vir sy omvattende reeks dessertwyne, wat ‘n Wit Muskadel, Rooi Muskadel, Cape Vintage Port, Cape Ruby Port en Hanepoot insluit – net die regte pantser teen die ysige winterkoue wat die Boland tans beleef. Piet le Roux, kelderbestuurder, vertel dat die 2014oes nie sonder uitdagings was nie, maar tog wyne opgelewer het wat alle verwagtinge oortref het. Kyk veral uit vir die vars en vrugtige Sauvignon Blanc 2014, wat nou by die kelder en in die handel beskik baar is, en ander jongwyne wat binnekort vrygestel sal word.
Get into the swing of spring and sample superb wines at this year’s Fran schhoek Uncorked Festival, over the weekend of 27 and 28 September. Wineries in and around the valley will be putting out the stops showcas ing limited releases wines and possibly a new release (or two). Don’t miss out on the wine specials either, valid for the weekend only. The perfect excuse to stock up on your wine collection as you travel from farm to farm. Choose to stop and sample wines or take in the entertainment and activities on offer at some of the farms. Look forward to cellar and vine yard tours, food and wine pairings, art exhi bitions and live entertainment. Get your Un corked Weekend Pass, at a cost of R120 per person, and available directly from www.webtickets.co.za. Your pass includes a tasting glass and free wine tastings at the participating wineries for the duration of the weekend. For more info contact the Fran schhoek Wine Valley offices on 021 876 2861 or visit www.franschhoekun corked.co.za for further details and a list of participating farms. For regular updates fol low us on Twitter @Franschhoek_SA.
Enjoy the simple pleasures in life and head out to the country for the eighth annual Robertson Slow during the weekend 8 to 10 August. Enjoy the Robertson Wine Valley’s slowliving festival where everything is “slowly made .... slowly enjoyed”. Relish the slow food and wine that will satiate your senses and revel in the relaxed pace that will replenish your soul. Delicious and indigenous meals such as waterblommetjiebredie and Karoo venison will be on offer. Indulge in delectable traditional cuisine, many produced from local valley ingredients. Partake in winetastings and enjoy dinners in the homes of local winemaking families. Revel in the beauty of bi odiversity with fynbos and renosterveld drives. Enjoy a slow cruise on the Breede River or go for a scenic horse ride. Attend a food, wine and olive oil pairing. Browse and shop at leisure, on Sunday 10 August, at the annual Robertson Valley Regional Food Market and choose from a colourful array of delectable fresh produce. Robert son Slow may be focusing on the ‘slow’ way of life, but don’t be ‘slow’ in booking your place at some of the events which best represent your interpretation of the essence of country living. To avoid disappointment, events must be booked before Wednesday 6 August. For more information on Robertson Slow, and a full programme of events, as well as booking details: visit www.robertsonslow.com or contact the Robertson Wine Valley on: tel ephone (023) 626 3167 or email manager@robertsonwinevalley.com.
Wine Village is trots om die sewentiende Hermanus Wyn en Voedselfees aan te bied op 8, 9 en 10 Augustus. Die Elgin tot Elim wynstreek produseer van die mees gesogte wyne in Suid Afrika en u is genooi om te kom proe en u gunstelinge te ontdek. Toegang tot die Kosmarkiestent is gratis terwyl die toegang tot die Wyntent, met meer as 300 wyne om te proe R120 is. Dit sluit ‘n wyngids en ‘n wynglas in. Daar is ‘n spesiale area waar die kinders gratis vermaak word terwyl u die wyne ontdek. Al die wyne word teen kelderdeurpryse ver koop.Besoek www.hermanuswineandfood.co.za vir meer inligting. Besoek ons vir ‘n heerlike wyngeselligheid!
Adventure motorcycling: Garden Route to Karoo
TRAVEL ADVISOR ROUTE
Day 1: Keurboomstrand to Hartebeest Post guest farm (outside Uniondale) — 387 km, 40 % on dirt tracks. Day 2: Hartebeest Post guest farm to Keur boomstrand — 118 km, 70% on dirt tracks. Total distance travelled: Around 505 km over 1,5 days — about 46% on dirt roads. Experience required: Beginner to Moderate. Best time of year to go: September to April. Routehighlights:DirttracksnearHumansdorp to Kareedouw, tarstrip from Kareedouw to Jou bertinaandPrinceAlfred’sPasstotheSpitskoppe viewpoint. Accommodation: The Dunes Resort: 044 535 9606 or visit www.dunesresort.co.za and Hartebeest Post: Lizette Loock on 044 752 1214 or 072 699 1163 or visit www.uniondale.co.za NICK YELL Enjoyable as it was, I got off the busier N2 and took the old coastal R102 towards Woodlands. Riding this serene old route, through verdant farmlands crammed with Jersey and Friesland milking herds, I soaked up the nostalgic scents of musty molasses and kraal wood smoke that evoked memories of the holiday farms of my youth. If I’d had a bit more time, I probably would have gotontotheR102evenearlier–justoutsideTheCrags – and done the Grootrivier Pass en route to Nature’s Valley. Judging from the mushy surface of the dirt track marked “Klipdrif”, there had clearly been a lot of rain recently; but I raced off undeterred by the slime, in search of the Oyster Bay turnoff I expected to be just up ahead. Yet it was nowhere to be seen and after setting off up a few initially promisinglooking farm tracks I eventually found a turnoff to “Paradysstrand”, a name I was fortunately able to dredge up from my earlier map studies of the route. After meeting up with my PE adventure motorcy cling friends, Johan and Antonette Hamman, at the Cape Saint Francis lighthouse, we set off on our back
The panoramic view from the hitherto nameless pass that descends in to Kareedouw. PHOTO: NICK YELL roads sortie towards Kareedouw. I’d planned a route through Humansdorp, across the N2 and then onto a 70odd kilometre westwardheading network of dirt tracks that runs through the valleys of the Kouga and Tsitsikamma Mountains. The start of the westward dirt track is roughly eight kilometres north of the N2 and begins next to some earthworks on the left. Knowing the route, Johan de cided to lead us and I was enjoying following for a change as it meant I could just take in the scenery without having to navigate. It was a ride which had the best of bucolic beauty to offer: lilyfilled dams with horses grazing kneedeep in lush grasslands; some kloofs and wooded valleys; a horizon constantly filled with rows of jagged, purplegrey mountain peaks and a mostly coarse grained gravel road that trans ported you through it. But the climax of this ride was the nameless pass that brought us to Kareedouw over the Krom River and past the Assegaaibosch Lodge. “This is quite a happening little town,” I quip to Johan standing at the bar counter of a Kareedouw sportsbarcumrestaurant. “Ja, and we’ve even got cold beer,” comes a chirp from a welloiled farmer nearby. We’d wanted to go to the legendary Norma Jean’s restaurant down the road, but it was unfortunately closed. Yet there’s certainly no shortage of good ea teries and watering holes in Kareedouw and after
Hermanus Station Mall Cnr Royal and Lord Roberts Street
Sportscene Foschini Edgars La Finesse Truworths CNA Xpedient Fasstrax Media Computer Connections Creative Cupboards American Swiss Hermanus Rocks Rentals-dot-com Nedbank ATM
Standard Bank ATM ABSA ATM Vrystaatse Biltong Caffe Blu The Salon Professional Nail and Beauty Salon Professional Beauty Clinic MTN @Home Ebervet Retail Vetshop Hermanus Southern Hobbies Old Station Car Wash Smart Toys Cinema Café
some refreshment we head off up the Langkloof to wards Avontuur. Our overnight accommodation at Haartebeest Post was only about 16 kilometres out of Uniondale. The old, shabbychic farmhouse, which is divided into three separate sleeping quarters (sleeping ten in total) was a serendipitous find, and the crusty Ka roo environment was a welcome contrast to the daz zling green of the route we’d experienced so far. After settling in and starting the braai fire we sipped on cool sun downers, Antonette and I choos ing to watch Johan ply his magic at the cooking fire from a distance rather than interfere. The clouds turned a soft cerise as the sun made for the horizon and swallows swirled overhead as a nearby wind pump clanked crystal clear groundwater to the sur face. Following an excellent breakfast at the characterful Uniondale Lodge the next morning, Johan and An tonette led the way to the old British fort atop a hill overlooking the town. It’s an engaging ride up a rag gedy jeep track and the historic aura of the place, as well as the beautiful view, make it a must do when in the area. Apparently one of five forts built to guard the town — a prominent wagon building centre in the day — the soldiers stationed here must have had a bird’s eye view of any Boer movements in the area. It wasn’t long until we were at the top of one of
the most enchanting of all SA’s dirt tracks, Prince Al fred’s Pass. Built by Thomas Bain and completed in 1867, most of this pass is exactly the same as it was then, testimony to this master road builder’s engineer ing prowess. And it’s an absolute pleasure to ride on an adventure motor bike. Apart from some tight corners and steep slopes, the major challenge you face is bikeoblivious motorists coming the other way. But, in the event of any near misses, Angie’s GSpot in De Vlugt is the perfect place to unjangle your nerves and, of course, quench your thirst. A friend of mine in Plett had mentioned that Ishould take in the incredible view from nearby Spitskoppe andwedecidedtofollowhisadvice.Itwasthesecond challenging hill we scaled that day, but if the view from the old Uniondale fort was beautiful, this one was jawdropping stuff. Not only did it provide a spectacular 360° view, we were able to see the Rob berg Peninsula and the Knysna heads in one sweep. The last bit of dirt track we shared together was the R340 to Plett. It’s a mostly smooth and shady mountain road that descends into the Bitou Valley and offers postcardperfect mountain vistas all the way to the N2. Waving goodbye to Johan and An tonette as they head back to PE, I thought of the huge variety of scenery and riding conditions we got through in just 36 hours and realised this was a ride to treasure.
ITALIAN BEEF STEW
This recipe is one of my favourites and versatile. It can be done on the hob, as a potjie or in a slow cooker. Ingredients: •4 medium carrots, chopped(2 cups) •3 stalks celery, chopped(1½ cups) •1 large onion, diced •3 cloves garlic(bruised with back of knife) •5 Tbsp extra virgin olive oil •1,5kg rump roast, trimmed of fat and cut into cubes •1/3 cup allpurpose flour •Maldon salt and freshly ground black pepper •4 cups beef stock(NoMU Beef Fond works well!) •1 Tbsp red wine vinegar •2 cans diced tomatoes •1 tsp dried oregano •1 tsp dried thyme •3/4 tsp dried rosemary, crushed •1/2 tsp dried marjoram •2 bay leaves •4 large potatoes, peeled and diced •1 punnet mushrooms, sliced •3 Tbsp chopped fresh basil •2 Tbsp chopped fresh parsley •Parmesan cheese, for serving(optional) Heat 2 Tbsp olive oil in a large cast iron pot over mediumhigh heat. Once hot, add carrots, celery and onion and sauté until lightly golden (about 5–6 minutes). Add garlic and sauté 30 seconds longer. Pour mixture into a heatproof bowl and set aside. Place beef in a large resealable bag, add flour and season lightly with salt and pepper. Seal bag and toss well to evenly coat beef in mixture. Return pot to mediumhigh heat, add remaining 3 Tbsp olive oil. Once oil is hot, add beef and cook stirring occasionally until beef has browned. Add 1 cup broth and red wine vinegar and cook, stirring frequently while scraping bottom of pan to loosen browned bits on bottom, until sauce has thickened. Add remaining 3 cups beef broth, diced tomatoes, oregano, thyme, rosemary, marjoram, bay leaves, potatoes, mushrooms and sautéed vegetable mixture. Season with salt and pepper to taste and bring mixture just to a boil, stirring occasionally. Reduce heat, cover pot and simmer for 3–4 hours, stirring occasionally, until beef is very tender. Stir in fresh basil and parsley. Serve warm, sprinkled with Parmesan cheese if desired. A glass of Bosman Family Vineyards Cabernet Sauvignon 2007 in your hand will round this recipe off quite well.
Magic at Bosman Family Vineyards Bosman Family Vineyards is probably one of the best kept secrets in the Cape Winelands.
(usually either Chenin blanc or other interesting blends. When not in the vine yards, what do you enjoy doing and where is your This farm is not only favourite getaway? one of the oldest and Spending time with my most picturesque in the young family, and brew area and under the ing some homecraft beer. ownership of the eighth Otherwise a run in our generation of the valley, but if I had the Bosman and Malan chance, I would spend families on the farm, but more time in Witsand. It formidable wines are is a very special “re also produced here. charge place” for our And at the helm of the family. boutique winery is the When dining out, what petit and inconspicuous do you like to eat? winemaker, Corlea Bosman Family Vineyards winemaker, Corlea Fourie is Something I haven’t Fourie. happiest in the vineyards, close to nature. had before. I love having Corlea spoke to Lise food that makes me think: Beyers about her love for wine school subjects and I knew I wanted that was clever and delicious! and food. Tell me a bit about your family? to do something that included those What enticed you about winemak lines of study, but also knew that a We have a very busy family with ing? lab or office wouldn't be my pre two winemakers in the house. I am My father grew up on a wine farm ferred working space. married to Bertus, and we have three in the Northern Cape. I mainly grew I worked a gap year in hospitality children : Nelleke (9) and the three up in the Free State where wine was in Scotland and Britain. The social yearold twins, Mia and Gerhard not wellknown in the 80s. My par connection to wine linked up to my Louwrens. A Jack Russel called ents always had me taste some wines initial preferences. The penny Wasabi and a cat called Couscous with Sunday lunch. dropped and here we are 14 years completed the herd. I have really fond memories of that. later. I have been making wine for What is your favourite pastime in I was always intrigued by wine. the Bosman family at Bosman Family the kitchen? Thought it was fascinating that a liq Vineyards in Wellington for the last Sitting with a glass of wine in our uid made from grapes could smell nine vintages. openplan kitchen watching Bertus and taste of random things like straw cook. He is fantastic. My favourite What are your favourite wines? berries, liquorice and chocolate! I The ones that speak to me. I believe recipes always includes curries and wanted to know why. that some wines can resonate with us comforting stews, especially as I loved science and biology as – I’m always on the lookout for them winter approaches.
Simonsig Landgoed stel kelder vol skatte oop vir Oesjaar Dag Simonsig is een van SuidAfrika se baanbrekerwynlandgoedere en is beroemd vir hul verskeidenheid kwali teit rooi en witwyne. Die landgoed is ook bekend as die geboorteplek van die land se eerste bottelgegiste vonkel wyn, wat vandag bekend staan as Méthode Cap Classique. Tydens die Oesjaar Dag op 16 Augustus sal be soekers ’n seldsame geleentheid kry om ouer Kaapse Vonkel MCCoesjare te proe, wat tot 2001 terugdateer, so wel as uitstaande oesjare van Simon sig se ikoniese Redhill Pinotage, wat reeds verskeie Top 10 Pinotagetoe kennings en vele plaaslike en interna sionale pryse ingepalm het. Volgens Johan Malan, keldermees ter van Simonsig Landgoed, bied die
Oesjaar Dag wynliefhebbers die ge leentheid om wyne te ervaar wat voor deel kon put uit veroudering onder ideale stoortoestande en sodoende hul optimale volwassenheid kon be reik. “In vandag se wynmark is dit nie al tyd moontlik vir die publiek om ouer oesjare te bekom nie, en tog is dit ons ervaring by Simonsig dat daar ’n kon stante vraag is van mense wat wyne wil koop wat vyf jaar en ouer is,” sê Malan. “Hierdie dag is dus spesiaal vir hulle. Op die Oesjaar Dag stel ons letterlik ons kelders oop vir besoekers wat ons ouer wynvoorraad wil proe en koop. Dit is werklik ’n unieke ge leentheid om wyne te ervaar wat die tyd gegun is om onder die beste
moontlike toestande te verouder, en baie van hierdie wyne het oor die ver loop van tyd in ware juwele ontluik.” Behalwe vir die buitengewone ge leentheid om hierdie ouer oesjare te proe en koop, sal besoekers ook die kans kry om ’n Meestersklas, aange bied deur Simonsig keldermeester Jo han Malan en wynmaker Hannes Meyer, by te woon. Hulle sal ’n wyn proe lei wat ouer Kaapse Vonkels, ge houte chenin blanc, Tiara en Johan se Heirloom Shiraz, wat eksklusief vir die Kaapse Wynmakersgildeveiling ge maak word, insluit. Musiek sal ook besoekers vermaak tydens hierdie feestelike dag, en ’n verskeidenheid heerlike kos, voorbe rei deur Cuveé Restaurant, sal te koop
aangebied word, insluitend oesters, steak ciabatta, kaasborde en sop. ’n Spesiale speelarea vir kinders sal ook beskikbaar wees. Simonsig sal tydens die Oesjaar Dag vanaf 11:00 tot 17:00 oop wees vir die publiek en kaartjies sal R150 (R120 vir Simonsigwynklublede) per persoon kos, wat ’n glas en alle proeë insluit. Onder 18’s moet deur ’n vol wassene vergesel word en sal gratis toegang verkry. Die Meestersklas be loop R50 per persoon bespreek vroegtydig indien u belang stel aan gesien spasie beperk is. Kaartjies is beskikbaar via www.webtickets.co.za of op die dag by die Landgoed. Vir navrae, skakel 021 888 4912
Johan Malan, Simonsig se kelder meester.
WEN KAARTJIES NA SHIRAZ SA SE SESDE SHIRAZ-OP-SKOU: Hierdie baie po pulêre aanbieding vind plaas op Vrydag 1 Au gustus vanaf 18:00 – 21:00 by die Vineyardho tel in Claremont, waar dit ook die vorige drie jaar aangebied is. Shirazaanhangers sal van die beste voorbeelde van SuidAfrikaanse Shi raz kan proe en die finaliste en wenners van die 2014 Shiraz SA Wine Challenge sal ook teenwoordig wees. Die wyne op skou gaan ou er oesjare insluit asook nuwe vrystellings, ge vestigde gunstelinge en trotse wenners van plaaslike en internasionale toekennings. Dit gaan ’n fees van Shiraz, Shiraz en nogmaals Shiraz wees! Besoekers ont vang ‘n stylvolle proeglas asook ‘n brosjure met interessante feite en in ligting oor al die wyne wat op skou is. Die Vineyardhotel het die tradisie gevestig om ‘n spesiale seleksie watertand happies wat Shiraz kompli menteer, tydens die proe te bedien. Kaartjies kan deur Webtickets of by die deur gekoop word teen R120 per persoon. Dit word aanbeveel om kaartjies vooraf te koop omdat daar net ‘n sekere aantal beskikbaar is. Spesiale akkommodasie pakkette is beskikbaar by The Vineyardhotel die aand. Vir meer inligting, kontak hotel@vineyard.co.za Vir meer inligting bel Sandra Lotz by 082 924 7254 of epos info@shirazsa.co.za. Twee gelukkige Enjoy Winederous lesers kan elk dubbelkaartjies wen na dié skou. Beantwoord dié maklike vraag: Waar word die jaarlikse Shirazop skou aangebied? SMS jou antwoord na 33679. SMS koste beloop R1,50. Die wenners sal gebel word. WEN SES BOTTELS DU TOITSKLOOF SAUVIGNON BLANC: Du Toitskloof se Sauvignon Blanc is ’n geliefde ou gunsteling en volgens Du Toitskloof se wynmaker Shawn Thomson, is vanjaar se Sauvignon Blanc een van sy gunsteling oesjare tot dusver. Volgens Shawn het ’n matige en koel lente, asook min hittegolwe in die somer verder tot die ontwikkeling van druiwe van puikgehalte by gedra. “Hoe koeler dit in die somer bly, hoe lan ger tyd kry die Sauvignon Blancdruiwe om daar die heerlike geure te ontwikkel wat ons wynma kers soek.” Drie gelukkige Enjoy Winederous lesers staan die kans om ses bottels elk van Du Toitskloof se Sauvignon Blanc te wen in Du Toitskloof se der de kompetisie in Enjoy. Beantwoord dié maklike vraag: Wie was die wenners van Kokkedoor se seisoen twee? SMS jou antwoord na 33679. SMS koste beloop R1,50. Die drie gelukkige wenners van Du Toitskloof se nebbiolo en tunnel wyne is Jurie Venter, Gert Wilmot en Marlene Strauss.
s r e e Tj
Pinotage, jou lekker ding
EMILE JOUBERT
Pinotageswygers beskou weer die wyn as ’n regte platjie, ongekunsteld. Boers. Onverfynd. Geroeste spykers en naellak. Hier gepraat van “onse” Pinotage, aangesien hy in SuidAfrika “ontdek” is toe ’n professor Perold die variëteite Pinot Noir en Hermitage (Cinsaut) ge kruis het. Maar dit was in 1925, en baie wyn het sedertdien deur die vate geloop, genoeg wyn om mens self te laat besluit of Pinotage die moeite werd was. Wat het daardie Oom Boy Louw, rugbykolos, geseg: “Looks at the sco reboard.” Een van die scoreboards is pas op gestel deur Tim Atkin, ’n bekende Brit se wynskrywer wat ook ’n gekwalifi seerde Master of Wine is. Nou, dit is ’n Britse Master of Wine, die gesogste kwalifikasie in die wynwêreld. Hoe ook al, Atkin het onlangs sy tweede verslag saamgestel waarin hy die SuidAfrikaanse wynbedryf onder oë neem, en vir die tweede jaar in ’n ry meen hy die land se beste wyn is nie wat nie, maar Pinotage. Kanonkop se Black Label, om spesifiek te wees. Hierdie is maar een van die lofsan ge vir Pinotage wat die afgelope ruk opgeduik het uit internasionale kringe. Op wynskoue en in koerantartikels word al hoe meer melding gemaak van hoe Pinotage een van die wêreld
se groot rooi wyne word, en dat dit my. Binneland is Fairview (Paarl) en Cape Chamonix (Franschhoek) en ’n trots SuidAfrikaanse produk is. Op voetsoolvlak het diegene wat Diemersfontein (Wellington) heerlike deur hom bekoor word egter geen wyne met sonnige, warmvruggeure, meer oortuiging nodig nie. Dit is, soos onderskraag deur ’n sagte, soepel ge Pinot Noir, ’n wyn soos geen ander waad. In die koeler areas help Pinotage wyn. Trouens, dit bly vir my ’n genot volle praktyk om tydens ’n proe van mens om die begrip van terroir beter te verstaan, en ook te Pinot Noirwyne ’n besef dat dit geen Pinotage van Ka wysneusfoefie is nie. nonkop, Neil Ellis of Proe ’n Pinotage van Groot Constantia in Diemersfontein, by die rye wyne te glip. voorbeeld, langs een Met respek aan van Groot Constan die gehoor – en julle tia. Altwee is smaakli weet wie julle is – is ke wyne, maar waar dit die ene “oooo” die Diemersfontein en “aaa” soos die sag en sappig is, met proegehoor liries ’n raps spesery, is raak oor die elegan Groot Constantia se te, suiwer en fluweel koeler wyn gelaai met sagte “Pinot trekke sampioen en ’n Noir”vrug. Tot ek dennenaaldkarak die bottel omdraai Emile Joubert is ’n genie ter, aangename groe en hulle sien dis eint ter van wyn, iets waar ner geure, weens die lik Pinotage, dan is mee hy heeldag werk as koeler klimaat. dit so stil soos wan wynbemarkingskonsultant Die uitdaging vir neer iemand ’n wind en skrywer. die toekoms is om die tydens nagmaal ge heerlike diversiteit van die wyne uit ons los het. Ja, as hy goed is, is hy baie goed. verskillende landstreke en unieke geo En vir iemand wat op ’n Pinotageont grafiese gebiede na behore te ag en dekkingstog is, is daar genoeg wyne om, soos wat die Franse doen, op die wat hulself al oor en oor bewys het as verskillende pakkies terroir te fokus om volbloedpragstukke. Hier praat ons die ware prag van Pinotage in sy ge van wyne soos Kanonkop en Beyers heel te ontbloot. Eenheid is wel mag, kloof – as jy nie van Pinotage hou nie, maar die verskeidenheid komponente sal Beyers Truter in persoon jou ’n bly waaruit SuidAfrikaanse Pinotage be wende liefde vir die wyn inpraat, glo staan verdien elk sy eie lofsang.