Hello enjoy-lesers! Dit is met trots en opgewondenheid dat ek, tesame met die enjoyWinederous span, ’n uitgawe propvol feeste, talle wynproege leenthede en kompetisies met heerlike pryse op die spel, bied. Wynboere in die WesKaap is almal tans kliphard aan’t oes en is van mening vanjaar se oes gaan ’n uitdaging wees. Johan Mont gomery, wingerdbestuurder by Hamilton Russell Vineyards in Hermanus sê die oes mag moontlik veeleisend wees omdat hulle deur ’n moeilike seisoen is. “Gedurende November 2013 het ons 194 mm reën ge meet en 229 mm gedurende Januarie 2014. Met grondvog by ’n optimum en ver spoelings plekplek het die tydige uitvoering van al die seisoenale wingerdbestuursprak
tyke onder druk gekom. Die hoë temperature met gepaardgaan de humiditeit wat tans beleef word kan ge lyktydige rypwording van al die kultivars tot gevolg hê.” Ten spyte van die uitdagings is boere eg ter opgewonde oor die aangename geure van die druiwe wat reeds gepars is en sien uit na ’n suksesvolle 2014oes. Dankie aan al die medewerkers vir die Februarieuitgawe: Lise Beyers vir die voor blad en lekker gesels met Hagan Viljoen, Ilse Fourie, Cilene Bekker, Theresa Olivier, Maryke Lourens, Kenneth McIntyre, Anne mie Bruce en die ongelooflike span by die hub. ANNETTE
Harvest festivals in Paarl and W’ton In March the harvest season in the Winelands reaches a peak, and so too in Paarl and Wel lington, when these two towns in the heart of the Winelands host their respective festivals to celebrate the fruit of the vine. The first festival, the annual Paarl Ommiberg “Round the Rock” festival will be held on 8 and 9 March. This festival not only offers visitors the opportunity to taste the first unfiltered wines of 2014, but to enjoy a relaxed day out in the winelands with unique offerings and activities to suit the whole family. For the first time this year, the festival will be hosted over the entire weekend for each and every person in the family to enjoy. Visitors are given a glimpse into working wineries, and offered the opportunity to pick and stomp their own grapes. They can enjoy tractor rides through the vineyards and test their wine making skills by creating their own blends and pairing the young unfiltered wines with traditional onion tart – a custom rooted in Germany and adopted by the OmmiBerg “Round the Rock” festival. Also on offer are cooking demonstrations, art exhibitions, live entertainment and cellar tours. Adding to the day’s festivities are jumping castles, slippery slides, pony rides, face paint ing, croquet and rides on a goat’s wagon to keep the kiddies busy. With more than seventeen wineries to choose from, visitors will be spoilt for choice, not to mention an array of delicious eats on offer. Ticket prices are R80 per person (over 18) when booked through www.webtickets.co.za or R100 at any of the participating wineries on the day. Ticket holders will receive a tasting glass and access to taste young wines from the 2014 harvest. Accompanied children under 18 years of age enter free. For more informa tion go to ommiberg.co.za. Five Enjoy/Winderous readers can each win a double ticket to Ommiberg. Just SMS the name of the wine region where this festival is taking place, together with your name, to 33679 by Wednesday 5 March. The Wellington Harvest Festival kicks off on 15 March. In keeping with the quest to bring the world to Wellington, a 3themed festival has been created: . New Fashioned Boere Bazaar at Diemersfontein, which will portray all things
authentically South African with suikerkaske nades, boerekos and the Kaapse Boeremusiek Gilde. . Top Chilling at Bosman Family Vineyards will be a laidback long lunch with relaxing vibes in a family orientated and kidsfriendly atmosphere. . And Wilder as die Wildtuin at Welbe dacht will embrace all animals – in or out the bottle, mechanical or live – all to the rocking rhythm of a big name band which will bring out the animal in you. Come for the weekend because the next day, 16 March, is declared annual Wine crawl Sun day when you can leisurely visit the wine farms and make use of their special wine deals and discounts. Visit www.wellington.co.za for spe cial accommodation offers. R100 per person gives you a glass, pro gramme and map and loads of fun. Under 18 enter for free but no wine/beer/alcohol will be tasted or sold without an armband. See more at http://www.harvestfesti val.co.za/#sthash.5WE2TZTg.dpuf One lucky reader stands a chance of either winning a double ticket to the Wellington Har vest Festival or one night accommodation to La Rochelle Lavender Cottage between 15 May and 15 August 2014 to the value of R750. Sim ply SMS ‘Harvest’ ( for the tickets) or ‘Lavender’ (for the cottage) to 33679 by Friday, 7 March.
Come and enjoy the hospitality and fine wi nes of the heart of the Winelands, Paarl and Wellington, at the various festivals to be held in March.
Two magical months of harvesting in the Robertson wine valley The sense of community may have changed, but it is still a time for people, who are passionate about the potential within a humble bunch of grapes to come together. For the first time ever, the Robertson Wine Valley welcomes the public for a magical month of harvesting that kicked off on 1 February until 30 March, with its HandsonHarvest Festival. Tradition ally this festival was held annually during only one weekend, but due to popular demand the festival has been extended. There are refreshments aplenty and food for the soul as well. Sore muscles will be as pleasant a reminder of a day’s work well done as the heft of the grape is of the summer. Yet nothing is as special as the emptying of overflowing baskets
into barrels and the rolling up of pants – there are grapes to be stomped on and fun to be had at this festival. Feast your eyes on the intricate art of wine making, stomp grapes to your heart’s content or take a leisurely trip through the vineyards by tractor or on horseback, followed by a picnic. As some of the wineries are not tradi tionally open to the public, their focus is on hosting a series of intimate events, ensuring that visitors are treated to a unique “handson” experience. Visit www.handsonharvest.com for the programme of activities. Visit www.rob ertsonwinevalley.com, for accommoda tion options. For enquiries, contact Eliz ma Botha at 023 626 3167 or email: manager@robertsonwinevalley.com.
Make your way to Robertson in March for the Handsonharvest festival.
PHOTO: LARESA PERLMAN
What’s Happening A NEW DEVON VALLEY WINE EXPERIENCE: Nestled in the heart of the Devon Valley, Brenaissance has uncovered their newest gem – an exclusive outdoor wine tasting venue tucked away in the plum orchards. A natural, chic environ ment for wine tasting and wine drinking. Opening times (Fridays and Saturdays: 11:00 19:00 and Sundays: 11:00 17:00.) Contact 021 200 2537 or in fo@brenaissance.co.za STELLENBOSCH WINE ROUTES UNVEILS ITS NEW BLOG: South Africa’s granddaddy of wine routes, the Stellenbosch American Express® Wine Routes, has launched a new blog – StellenBlog – as part of its dynamic marketing campaign, Stellenbosch Experience, which was launched in col laboration with Stellenbosch 360 to expand the region’s wine tourism footprint locally and abroad. The new, interactive StellenBlog shares and celebrates the latest success stories, communities and rich culture of this prominent Winelands destination with daily updates on the latest Stellen bosch attractions and achievements. The Stellenbosch Experience aims to position the Stellenbosch Winelands as Africa’s wine tourism capital and one of the top wine tourism regions in the world and invites wine and tourism entities to join the campaign as preferred marketing partners to el evate the region and their brands na tionally and internationally. The region and participating marketing partners will be represented at ITB, Berlin in March for the international launch of the Stellenbosch Experience to the world’s top travel trade and media, followed by the Tourism Indaba in Durban in May. In addition to the launch of the new blog, other cam paign elements include an enhanced digital presence across all social me dia networks and an innovative wine tourism blogger campaign with top international and national travel, lifestyle and food bloggers between April and September. For more information on the Stellenbosch Experience initiative or to become a marketing partner visit the new blog http:// blog.wineroute.co.za/ or contact Mariette du ToitHelmbold at experi ence@wineroute.co.za or phone 083 225 5955.
March diary BUBBLES & BRAAI: If you love the smell of braai meat and the taste of the finest sparkling wines then #Bub bles&Braai at the Grande Roche Hotel is the place you need to be at on 1 March. There is something for every one’s taste buds, from seafood to traditional steaks, ribs and chops. The evening will consist not only of the won derful food and wine pairing but guests will be enter tained with the excellent music from top band, The Mix. This extremely versatile band knows how to set the mood for any type of function – the guarantee for a memorable evening. Guests will taste the celebrated Cap Classique wines from the Grier family’s Villiera. Also on offer will be Silverthorn’s muchanticipated Special Cuvée, ‘Jewel Box’, a classic French blend of Chardonnay and Pinot Noir. Add to the mix the delightfully different Rickety Bridge MCC Brut Rosé NV and Blanc de Blancs 2009 and guests are certainly in for a treat. Michelintrained Executive Chef Roland Gorgosilich and his team conjure up a veritable feast of divine seafood, traditional steaks, ribs and chops. The difference is in the preparation and im agination that takes the braai to new heights and creates a Winelands Boma experience of note. For reserva tions call 021 863 5100 or mail reserve@granderoche.co.za. Above from left are Jenny Prinsloo, Francois Lie benberg and Annelize Stroebel.
WEINTAUFE HARVEST CELEBRATION BECKONS: Eikendal is set for happy times and high jinks in the vineyards when this prominent wine estate hosts its everpopu lar Weintaufe Harvest Celebration with a feast of activities to delight the whole fam ily on Sunday 2 March. A beautiful setting at the water’s edge beckons young and old to kick off the shoes and indulge in laidback weekend vibes and vibrant fami ly fun on the farm, fuelled with live music and barrels of entertainment, all washed down with delicious estate wines and wholesome country fare. Conveniently situated midway between Stellenbosch and Somerset West, Eikendal is a prominent Winelands destination renowned for its consistency in producing quality wines and at the Weintaufe the spotlight will fall on its flagship Chardonnay 2014. After the baptism of this first wine of the harvest, visitors will get to taste the newcomer straight from the barrel. Attractions and activities at the nottobemissed Wein taufe 2014 include vineyard tractor rides and walks, cheetah viewing, craft stalls, lucky draws, golfing action at the dam, pony rides, a jungle gym, grape stomping action and fly fishing. Delicious food and wine will be on sale, so bring your friends and family and claim your spot on the lush lawn for the perfect ending to your weekend. Entrance to the Eikendal Weintaufe 2014 is R30 per person and includes a complimentary glass and barrel tasting of the christened Chardonnay for adults, whilst children under the age of 12 get in for free. Tickets will be available at the gate on the day and the event starts at 10:00 with the official baptism and tasting of the new Eikendal Chardonnay at noon. For more information on the Eikendal Weintaufe 2014 or to secure your tickets prior to the event, contact the cellar on 021 855 1422 or send an email to info@eikendal.co.za
STANFORD SHOWING OFF ITS FLAIR: Make your way to Stanford for the long weekend from 21 to 23 March when this Overberg village will be showcasing the best of smalltown life with the Stanford Village Fair. A Jazz Soiree at one of Stanford’s newest hot spots, Don Gelato, kicks off the festivities on Thursday evening, followed by all things arty on the Fri day including the Art Route Opening and an art auction at the Stanford Table. A champagne breakfast at Coffee Corner will start the Friday off right, and a stroll around town to see the Scarecrow Trail is a must! In between, shopping, antique hunting and local restaurants will keep you exploring. And just in case you could not make the Thursday soiree, there will be a repeat on the Friday night after the Art Route opening. The vil lage green is the centre of attention on Saturday from 10:00 as artisan food and crafts, coupled with local wine and beer tasting, get visitors drooling. A fun run, classic car show, and a dog show add to the excite ment, as will some good ol’ fashioned children’s games and activities. For further information contact us at ask@stanfordinfo.co.za
DELIGHT IN POSTHARVEST BEARDS AND WINES WITH LOCAL WINE MAKERS: Barrels & Beards 2014 takes place on Saturday 5 April at The Old Shed at Anysbos Farm on the Swartrivier Road, off the N2 and starts at 17:00. Now in its third year, the everpopular Bot River Barrels & Beards, one of the quirkiest wine events on the circuit, invites enthusiasts to share in the fruit of the wine makers’ labour and to have fun with the locals at the same time. The annual grape harvest comes with a selfim posed shaving ban throughout this strenuous period. This year the luxuri ant growth of postharvest facial fur and wacky whiskers will once again be revealed at its annual Barrels & Beards celebration. A shuttle service (departing from the Botrivier Hotel) will be available on the evening in support of responsible drinking. For more information or to book your tickets contact Nicolene Heyns at nicolene@botriverwines.co.za or call 082 852 6547. If you want to extend your Bot River sojourn click on www.botriverwines.com for various accommodation offerings.
NAPIER ON FOOT WITH ORA: (082 745 232 9) or 028 423 3409) Every town, village or city has its very own “spirit of place” – that difficult to define “something” that causes travellers from all over the world to want to go back there, hoping to experience that feeling just once more. As we explore Napier on foot – as fast and as far as your own two feet can go – there will be ample time to rediscover and experience the very essence of the town. The cultural and historical walks are tailored to suit the individual visitor’s wants and needs and do bear in mind, in Napier, we are nev er in a hurry…
Eight reasons to visit Napier in March ANNETTE THERON
“The Union Castle guide to South Africa for the tourist, the settler, the sportsman and the invalid” dated 1896, describes Napier as the only settlement this side of the mountain en route from Caledon to Bredasdorp “where refreshments may be had.” This still seems to be the case after more than 100 years as the restaurants and eateries in the town of Napier are still sought after, especially over weekends! The postal coach took 10 hours to reach Napier from Caledon – probably the travellers needed refreshments by that time! The popularity of Napier has increased dramatically during the past few years. Napier is now rated by the Tourism Board as the fourth most attractive village of the Western Cape after Montagu, Greyton and McGregor, all of which are within an easy drive of Napier itself. RED WINDMILL: (028 423 3576 or 082 462 8269) The Red Windmill is a vin tagestyled farm stall located a mere three kilometres from the charming village of Na pier, on the way to Bredasdorp. The restau rant serves fine country cuisine, specialising in organic, freerange fare and “ethical” meats wherever possible. Patrons can enjoy a variety of venison dishes, curries, free range chicken pies, salmon fish cakes and seasonal salads, all served with a dollop of country hospitality. The menu changes regularly. There is lots to do for the whole family browse in Mrs Robinson’s Vintage Clothing, enjoy farm stall produce, spend time in their little nursery, walk their magical Labyrinth in the For est, feed their Alpacas and Rescue Chickens. They serve Sunday roasts and picnics. A safe play area for children is available. Wifi Hotspot. Unlicensed. Open daily from 08:3016:30. RICK CREATIVE: (072 866 9120) Rick Creative is a decor out let in Napier. Ulrich Riek, the owner and artist, has a work shop next to the gallery. All his art is made from recycled materials. On 1 March the gallery is three years old. Rick Creative currently represents about 40 artists, mostly local, with a handful in surrounding towns. The gallery stocks paint ings, ceramics, pottery, glass art, rustic furniture, mosaic and a host of other creative concoctions. Ulrich also makes coffee tables, lamps, sculpture, benches, chandeliers, metal insects, bugs, dragons, stone cows, textbooks and more. He mostly uses scrap metal, wood and basically anything that can be turned into art. He also does sign writing, decor for guest houses and restaurants, and garden art.
ALL SORTS ARTS AND CRAFTS: (028 423 3861) Leon and Adri Visser will host you as you explore Napier All Sorts. As you enter this quaint shop, you will be greeted with an “Aladdin’s Cave” of treas ures and gifts to browse through. As the name indicates, the business encompasses arts and craft, a coffee shop that offers cof fee, tea, and scones. Leon makes chess sets from pewter and Adri paints the boards (made to order). Leon is prepared to show prospective clients how he makes the chess pieces. The shop boasts a military collection (it is not a museum, but a private collec tion), mostly medals but over the past six teen years it developed into collecting uni forms, caps, badges and buttons, all linked to military and paramilitary regalia. All Sorts also offers selfcatering accommoda tion. PHOTO: ORA LAUBSCHER
VINDIGO WINE AND DECOR: (028 4233 069) Vindigo, owned by Grahame and Maria Griffiths for over eight years, sells wine, art and gifts. They are situated at 108 Sarel Cilliers Street (the R316) on the Bredasdorp side of town. Grahame’s empha sis for the wine section is on the local wines, which include Jean Daneel wines from Napi er, the Elim region (Strandveld/First Sighting, Black Oystercatcher, The Berrio and Zoetend al) plus others nearby (Quoin Rock, Brunia and Lomond). Coming soon will be wines from De Baar and other smaller wineries in Napier. This area is producing stunning wines at present, and there are a lot more good things to come. The remainder of the space in the cellar is filled with wines from the Robertson valley. Art and gifts are Mar ia’s domain – the art is mainly by local ar tists. EL CARACOL TAPAS AND TREAT: (07201264241) El Caracol Ta pas Restaurant in Napier in vites you to en joy the offer ings of the Overberg, enhanced with authen tic Spanish flavours. Proper Iberico ham and their own chorizo sausages, garlic and chili prawns or delectable Overberg veggies and much more.There’s always a nice glass of sangria on offer and if you indulge a little too much,why not spend the night? It’s all about sharing,relaxing and enjoying. For fur ther information contact Deon on 072 012 1492 or Ida on 076 426 4241 for reservations or bookings. ‘MY SKAT’: (076 375 3999) The folk of Napier are busy all year round creating art, crafts, cards, décor and “things just for you”. Creative country flair comes in buckets of talent and expertise filled to the brim with passion for the ex traordinary and flamboyant, useful and un usual in this delightful village! These words truly describe the owner of My Skat – Mo nique Bentall. Originally from Cape Town, where her career in the corporate world spanned many years and various industries, Monique moved to Napier after falling in love with the country lifestyle and its simplic ity. Fascinated by old furniture,she spends hours in her onsite workshop creating “wooden” items of interest, use or display you will want to own. My Skat opened in October 2011 in Napier. My Skat also boasts great “bean to cup” coffee which you can enjoy whilst browsing...
DOMINO FARM: (072 516 1579) Domino Farm is situated over two small holdings on the R316 in Napier, and makes use of marginal land with stunning views of the Overberg, its own bit of river frontage, and a profusion of wild flowers in the spring. As beginner farmers (they got the goats in December 2013) Jeanette O’Toole and her team are full of enthusiasm and keen to share their experience with anyone who’ll listen. They’ve been cheese making since January 2014, but were fortunate to be taught the tricks of the trade by award winning cheese makers so already have a mouth watering product. Plans for the future include a tasting room and a petting zoo, where visitors can interact with some of the better behaved animals (they can be very naughty!) and perhaps even have a go at hand milking. Right now they are still under construction, but do direct sales of cheese, yoghurt and free range eggs from the farm and will show you around with pleasure. Unfortunately there is not always someone here, and it’s much more interesting if you come at milking time, so please give them a call first. Domino Farm is situated on the Skietbaanpad just off the R316. Email them at dominofarm@hotmail.co.za. You can follow their exploits on facebook.
Travel Advisor Accommodation: La Belle Mare Plage offers great variety of entertainment and good value and Le Prince Maurice — flagship luxury and elegance. Al though it’s hard to choose between the two, the Prince Maurice has recently been refurbished and probably has the edge in finishes, décor and exclu sivity. But visit their respective websites and make up your own mind: www.bellemareplagehotel.com and www.princemaurice.com Reasons to go there: Both hotels offer an ideal environment for couples and families to enjoy that special tropical island holiday. For the active there’s an exclusiveuse championship golf course; sailing, waterskiing; diving, snorkelling, swimming (safe sea swim ming plus a variety of freshwater pools), tennis and stateoftheart gymnasiums. And if you like being pampered, the Spas de Constance of fer an excellent range of treatments. The food and wine experience at both Constance hotels is varied and exem plary. Rates and Packages: 6 Months of madness at Constance Mauritius — parents pay half price, kids stay for free! Contact Thompsons Holidays on 011 770 7745 or email info@thomp sons.co.za for details and conditions that apply.
Legend of the Spirits NICK YELL
Walking around my hotel, the Constance Belle Mare Plage in the northeast of the island, I notice the endemic volcanic rock has been incorporated into the buildings wherever possible. But there’s a large, stand-alone curved wall made of smaller volcanic rocks that looks like it must have some particular artistic or religious significance. I ask for some background on this installation at the hotel’s library and the staff directs me to a reference document from which an interesting tale unfolds. “This stone rubble wall is one of four such struc tures in the grounds that enclose sanctums contain ing elements that institutionalise the Spirit of the Land and the Spirit of the Sea legend, and which serve as reminders of the truce that was made be tween them. The sanctums are a contemporary interpreta tion of stone piles found in the sugar cane fields of the Poste de Flaq region. The Spirit of the Land asked that these monuments of lava stone be erect ed to serve as a reminder to the Spirit of the Sea that should it try to once again wash the island with its waves that it will once again erupt to push back the sea.” Religious tolerance among Mauritian people is another laudable characteristic of this island na tion. The island’s Hindu, Tamil, Christian, Muslim and Buddhist faiths, and even those still practising black magic (a largely Creole custom) allow each other the freedom to exercise their beliefs; their places of worship often sitting peacefully side by side each other. One of the best places to get a feel for Mauritius’s multicultural appeal and its egalitarian spirit
“Le Prince Maurice Hotel’s beach as viewed from the sea.”.
PHOTO: NICK YELL
(“Mauritian people are like a fruit salad,” a resident explained, “rather than a fruit jam, as the fruits sit comfortably in a bowl together and respect each other’s individu ality”) is to visit one of the established mar The Sagar Shiv Mandir Hindu temple near kets. The hotel quickly organises us an ex Poste de Flaq, the writer got close to by cursion to the large Sunday market at Cen boat. PHOTO: NICK YELL tre de Flaq and I’m soon in my element, rubbing shoulders with everyday Mauri tians, all of us looking for a bargain on anything They tell me it’s quite a ride, but if we take the ranging from fresh produce to spices, clothing, glassbottomed boat we may see some interesting takeaway food, material and all sorts of other fish en route. What none of us bargains on, trinkets and merchandise. though, is that the squall on the horizon will reach Most of the shoppers are smartlydressed and us so soon. the Mauritian women, in particular, are beautifully After taking in the stark beauty of this magnifi turned out — wearing a range of bright coloured cent temple from the boat, we make for the hotel saris and flowing cotton dresses. I end up buying as fast as the glassbottomed hull will allow us; some silk pashminas for my lifepartner; a gor the storm starting to unleash torrential rains at our geous, silk table runner; a talking mechanical par backs. rot for our nineyear old daughter and a “Diesel” En route we pass two traditional whalertype Tshirt of doubtful pedigree. fishing boats, both brimming with crew holding While the ladies in our party head off for a facial long wooden poles — preparing to pick up the at the Shiseido Treatment Centre, I opt for some nets they’d laid earlier as fast as they can. snorkelling in the lagoon. After a 15minute boat Heading back to the airport the next day, notic ride we tie up to a mooring buoy about 200 metres ing a number of small Tamil temples in the sugar from the main reef. On cue, the clouds part and cane fields and many colourful Hindu temples in the sun penetrates the crystal clear waters allowing the towns alongside the more austere mosques excellent visibility of around 30 metres. It’s a won and churches, I reflect again on the interesting derland down here, and I discover clusters of coral melting pot of cultures and religions that make up that look like shitake mushrooms on steroids. this country. And although I realise that I’ve only Thinking back to the pirates that used to sail these just scratched the surface on my short visit, the waters, I look for a telltale trail of gold doubloons Mauritian peoples’ acceptance of one and all that may lead me to my own buried treasure, but, seems in accord with the ancient truce struck be alas, there is none. tween the Spirit of the Sea and the Spirit of the Looking to visit the Hindu temple, Sagar Shiv Land. After all, harmony must always start with Mandir near Post de Flaq the next day, I enquire a levelling of egos. at the hotel’s boathouse if it’s possible to get there Yell was a guest of the Constance Group of Ho by sea. tels and Air Mauritius
Young Hagan is taking the wine industry by storm LISE BEYERS
Some people may have called him the new kid on the block when Hagen Viljoen joined Fran schhoek winery, Solms Delta, but this young man has travelled an impressive road. Having studied at Stellenbosch, Hagan set off abroad and gained valuable wine making ex perience in France, California (USA), Australia and New Zealand. He then worked as wine maker at the illustrious Zevenwacht before join ing SolmsDelta. SolmsDelta, 15 km outside Franschhoek, is renowned for its classical wines with a differ ence, as well as its pioneering leadership in so cial reform, empowerment and innovation with in the South African wine industry. Hagan tells a bit more about himself. What enticed you about winemaking: The combination of science, out doors and getting my hands dirty! What are your favourite wines: I enjoy all good wines, but I have a passion for reds from the Rhone region in France. When not in the vineyards, what do you enjoy doing and what is your favourite getaway: I love the outdoors, so mountain biking, div ing, hiking and hunting are at the top of my
list. The West Coast with good friends and good wine is al ways a favourite getaway to unwind and relax after the long hours of the harvest season. I en joy the feeling of ex ploration and the more remote the Solms Delta winemak er, Hagan Viljoen place, the better. When dining loves his job because, out, what do he says, it is he com bination of science, you like to eat: the outdoors and get I normally try to eat ting his hands dirty something unusual when fine dining and enjoy fusion cooking and exotic flavours, but most of the time a good pizza and a craft beer does the job. What is your favourite pastime when it comes to cooking and then a favourite recipe: I love to braai, so anything that can be done over the coals is good. One of my favourite reci pes in summer is lightly steamed crayfish tails, deshelled, halved and then flash fried in butter with garlic, ginger and chilli…pairs very well with grilled pear and a good white blend.
A lucky Enjoy Wined erous reader can win a two night stay at Wildekrans Uitspan Cottages worth R2 000. Simply an swer this easy ques tion. Where is the Uit span Cottages situat ed? SMS your answer to 33679. SMS cost R1,50. The competition closes on 10 March. The prize is valid from March until the end of July. To book your Wildekrans escape call Ja nine Gericke on 084 228 2824. Anthony and Olive Hamilton Russell frequently entertain guests at their prestigious estate. Wanting to showcase the best local produce, Olive (below) has developed and adapted recipes to incorporate seasonal and indigenous ingre dients from the surrounding fields, orchards, vineyards and seas. A Year on a Cape Wine Estate – Entertaining at Hamilton Russell Vine yards is a cookbook that follows the seasons, beginning with spring, the time of budbreak and the start of a new cycle of grow ing and making wine. Each month contains a complete menu with a starter, main course, side dishes, and dessert. Olive believes in sustainability and using what nature provides so her recipes include produce such as black mussels from Walker Bay, fresh figs from her garden, fynbos honey made on the estate and edible indigenous plants, like ‘kooigoed’ and wild sorrel. Naturally, wine features, not only in some recipes, but in recommendations to accompany each dish. The very first Pinot Noir was made by Hamilton Russell Vineyards, in 1981. One lucky reader can win a copy of this scintillating cookbook. Simply answer this easy question: Which winery made the first Pinot Noir in the Hemelen Aarde Valley, and when? SMS your an swer to 33679. SMS cost R1,50. The winner will be phoned.
s r e e Tj
Daar was ’n tyd in die SuidAfrikaanse wynbedryf toe die woord “Chardon nay” omtrent so gewild in die Kaap was soos skeerbuik, Naas Botha en pap snoek. Plaaslike Chardonnays het in die laat 1980’s hul opwagting gemaak en aangesien die druif toe nog ’n nu wigheid was, het wynmakers gesukkel om die trosse in elegante drinkbare wy ne te verander. Die byboender van oor matige hout tot die Chardonnaysap het tot dik, lomp en bitter wyne gelei wat wyndrinkers na die heuwels laat hol het op soek na mondspoel en ’n makliker drinkbare witwyn soos Sau vignon of Chenin Blanc. Tye het verander, gelukkig. Vandag maak SuidAfrika van die voorste Chardonnays in die wêreld aangesien hierdie rojale wit druif lief is vir die sui delike wynlande se son en grondsoor te. En die publiek is deesdae ook min der skrikkerig vir hom, trouens Char donnayverkope skiet deur die dak soos mense die vele dimensies van SuidAfrikaanse Chardonnay ontdek, asook die feit dat daar geen tekort aan goeie weergawes van die wyn is nie. Hoewel die hoog aangeskrewe, be kroonde Chardonnays nogal ’n halwe plaas se prys kan kos, bly ek verstom oor die aantal goeie wyne wat uitmun tende waarde vir geld bied. En dit het my weer eens laat besef dat daar geen ander plek op die aardbol is om wyn van sulke gehalte teen sulke handige pryse te koop nie. Dis veral aan die anderkant van die
Chardonnay het vele dimensies
DuToitskooftonnel waar hierdie wyne te vinde is. Die wingerde dra meer drui we danksy die beskikbaarheid van wa ter en die vrugbare grond. En die wyn makers van groot kelders weet hoe om groot volumes druiwe te benader om skoon en smaaklike wyn te maak. Ongelukkig word hierdie areas se erkenning as topwynstreke belemmer deur wynwysneuse en die Platter Wine Guide, wat weier om te glo dat die Breedekloof en ander meer verlate stre ke goeie wyn kan maak. Twee Char donnays van tussen R30 en R40 het my onlangs skoongeboul, naamlik dies van Du Toitskloof en Bonnievalekel ders. Du Toitskloof, net buite Rawsonville, is al vir jare een van die veelsydigste waardevirgeldkelders in die land danksy die gehalteeerstebenadering wat nougeset gevolg word deur die wynmaakspan asook die boere wie se druiwe aan die kelder gelewer word. Hy mag veral bekend wees vir sy Sau vignon Blanc, maar diegene wat die ietwat voller en meer komplekse bates van Chardonnay waardeer, sal oortuig wees dat dié druif by Du Toitskloof ko ning kraai. Die Chardonnay van Du Toitskloof tans in die mark is die 2013 model en kos net oor die R30. Daar is ’n bietjie hout by die wyn vir struktuur en mond gevoel, maar die geure en varsheid word geensins ingeboet nie. Daardie kenmerkende trekkie botter, wat Char donnay uitstraal, is teenwoordig op die
palet, asook ’n vars handvol peer en winterspanspek. Die wyn is skoon en suiwer, en dra die leksels van die sonni ge geure wat ons land se wyne so ken merkend maak. Bonnievale is ’n ander storie. Sy drui we staan op kalkgronde. Dis ook waar omdaar so baie resiesperdeop Robert son en Bonnievale is, want die kalk in die gras versterk die diere se bene om te verseker hulle kan ’n jokkie van 25 kg met gemak om die renbaan dra. Maar kalkgronde sorg ook dat wyndruiwe besonderse ontwikkelde geure en ge balanseerde strukture kry. Met ander woorde, suiker en suur speel saam ’n nootvaste deuntjie wat die wyn suiwer note laat sing. Bewys hiervan is teenwoordig in Bonnievalekelder se Chardonnay 2013. Die wyn is fris en vars met sappi ge sitrusgeure van lemmetjie en pome lo, tipiese kenmerke voortspruitend uit druiwe van kalkgronde. Teen om en by R40 is dit nog ’n voorbeeld van waar om die SuidAfrikaanse wyndrinker so geseën is. En dis iets waarop mens ge rus ’n dop kan drink. Emile Joubert is ’n genieter van wyn; iets waarmee hy heeldag werk as wynbemarkingskonsultant en -skrywer.