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Winederous 27 September, 2012
EDITORIAL COMMENT
Come and play
I
f the food and wine gala I recently enjoyed at Opstal Estate was anything to go by, visitors to the Breedekloof Outdoor & Wine festival over the weekend of 12 to 14 October are in for a real treat. The wine farmers in this part of the world don’t do anything on a small scale – no fewer than 18 wines from the region were paired with a four-course dinner expertly prepared by Cape Town chef Neill Anthony. (As Breedekloof Wine Route chairman TC Botha quipped: “One thing we’re very afraid of here is anorexia.”) Not that this festival is all about overindulgence in the gastronomic department – the area’s delicious country fare and quaffable wines will be balanced by an equally hearty helping of healthy outdoor activities such as hiking, biking and fly-fishing. Read all about the Breedekloof’s many attractions in this issue, check out the full lineup of festive events on pages 10 and 11 – and be sure to put a trip to this unique wine-growing area on your itinerary. I know summer is just around the corner when Sauvignon blanc raises its head, demanding attention. It did just that at the recent FNB Top 10 Sauvignon Blanc Competition, with the winners announced at a celebration lunch hosted by Nitida. And next week sees the start of the Durbanville Wine Valley’s Season of Sauvignon festival – details of this weekend celebration are in our diary on page 3. On page 16 we take you along on a visit to Laborie, a historical wine estate in Paarl that has become a popular destination among wine enthusiasts. Among its many attractions are the exquisite range of Laborie wines, the Lazy Days Market and the excellent cuisine prepared by chef Matthew Gordon at Harvest restaurant on the estate. With the emphasis on outdoor events in this October issue, the message is clear: it’s time to crawl out from under the gloom of winter and come out to play!
hedda@winederous.co.za
Winederous 27 September, 2012
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Diary – October Thursday 4 October
Monthly tasting at Die Bergkelder: This famous cellar in the mountain and home of Fleur du Cap in Stellenbosch has lined up a new programme of specialised monthly tastings, including a light supper, for an inspiring and personal wine experience with the winemakers. Praisy Dlamini, one of the first young winemakers to graduate from the Cape Winemakers Guild Protégé Programme before joining the team at Die Bergkelder, will take you on a comparative tasting of the Fleur du Cap Bergkelder selection and the award-winning Unfiltered range at the wine centre at 17:30 for 18:00. This tasting forms part of a series of Thursday tasting evenings on offer at Die Bergkelder, covering a wide selection of wines, fortified wines and brandies. There are lucky draw prizes up for grabs for those who buy wines on the evening. The tasting experience costs R80, which includes the light supper. Places are limited so booking is essential. Call 021 809 8025.
Saturday 6 & Sunday 7 October
Elgin Open Wine Weekend: To celebrate the launch of the Elegantly Elgin Wine Route, winemakers in the region are hosting an Open Wine Weekend to introduce visitors to their flagship wines. See page 19 for more details. Season of Sauvignon: Durbanville Wine Valley toasts its Sauvignon blanc terroir with its eighth annual Season of Sauvignon festival. Participating wineries include Nitida, Altydgedacht, Bloemendal, D’Aria, De Grendel, Diemersdal, Durbanville Hills, Groot Phesantekraal, Klein Roosboom, Hillcrest and Meerendal, with each wine farm offering its own highlights. These include vineyard tours, tutored tastings, wine presentations, food and wine pairings, food stalls, farmers markets, gourmet treats, live music and picnics. “Ward in a box” will again offer an excellent way of tasting a Sauvignon blanc varietal from each of the 11 wineries in the valley. Each farm has this on offer, so festival-goers
can partake in a comparative tasting at one spot. Book with the individual farms. For the full festival programme see www.durbanvillewine.co.za or call the festival office on 083 310 1228 during office hours. For jetsetters, the Durbanville Sauvignon Wine Ferry helicopter experience returns. Explore the valley from the air; the tour takes passengers on a day-trip experience via De Grendel, Durbanville Hills and Meerendal, giving visitors the fast track to tastings and festival offerings. Tickets cost R750 and include a tasting glass, wine tastings, a Simonsberg cheese hamper and helicopter shuttle. Call 021 934 4405 to book for the Base 4 Durbanville Wine Hopper.
Sunday 7 October
Blaauwklippen Oktoberfest: Join the Blaauwklippen Family Market from 10:00 to 15:00 for a day filled with the sound of authentic oompah music as performed by the Songscape Beerfest Trio. Of course, an October festival is not an October festival without beer, so some of the finest craft breweries in the Western Cape will show off their finest brews. A variety of delicious traditional German cuisine, including sauerkraut, weisswurst, eisbein, flammkuchen, brezels and even artisan ice-cream, produced with a craft brewery’s beer, will be on offer. See www.blaauwklippen.com, or find “Blaauwklippen Vineyards Family Market” on Facebook.
Saturday 13 October
Pinotage on Tap: The 2012 Original Coffee Chocolate Pinotage wine will take centre stage at the Pinotage on Tap festival at Diemersfontein in Wellington from 13:00. In addition to generous pourings from barrels of Pinotage, white wine and artisanal beer will be available with a generous selection of tasty, filling foods. Live music performances by Goodluck, Albert Frost and Gerald Clark will add to the vibe for which this event is famed. The fan ticket price of R320 includes food vouchers and the famous “bottomless” glass of Diemers-
fontein’s Original Coffee Chocolate Pinotage, while the fanatic ticket can be bought with a six-bottle case of the wine for R720. A limited number of weekend packages are available; priced at R1 750 per person, these include two nights’ bed and breakfast accommodation, a three-course dinner with entertainment on the Friday night, and a ticket to Pinotage on Tap. Be sure to book early through computicket.co.za. Accommodation packages and other special offers will be advertised on www.diemersfontein.co.za. Paarl Rock Trail Run: Make your way to the picturesque Laborie Wine Farm for the annual Paarl Rock Trail Run. Two distances will be offered from the farm onto the iconic Paarl Rock Reserve – a 20 km lung- and quad-buster, and a 9 km introduction to trail running with some fairly challenging climbs and great views. All entrants will receive a complimentary bottle of Laborie wine. For costs and entry instructions, visit www.trailrunning.co.za. Upon your return to the farm, stroll through the popular Laborie Lazy Days Market, which will be open from 09:00 until 14:00. With the primary focus of the market on fresh produce, there is something for everyone, from food stalls to arts and craft stalls, as well as ample children’s entertainment. Adding to the day’s festivities, as well as acknowledging Breast Cancer Awareness Month, ladies can look forward to participating in two fun-filled events on the day – a fun walk and boot camp. Entry to both events, which start at 09:00, is free, and participants are required to dress in pink. Toast your accomplishment with a complimentary glass of Laborie rosé, with prizes awarded to the best dressed. Contact Laborie on 021 807 3390, visit www.laboriewines.co.za, join their Facebook page or send an email to info@laboriewines.co.za.
Monday 15 October to 15 November
A month of French flair: Establishments in and around Franschhoek will offer an assortment of French-inspired culinary delights during the Plaisirs de France (“Pleasures of France”), which forms part of the SA–French Seasons 2012–13. You’ll find exciting offerings such as: the Manor House Owner’s Chef Table, where you’ll be treated to a French-inspired feast fit for kings; Le Pique Nique, under
whose banner establishments will offer delicious French-inspired picnic baskets; visiting chefs from France cooking with some of Franschhoek’s highly acclaimed chefs; mastering the art of French cooking with special classes presented by local chefs; stocking up on French-inspired goods and produce at the Country Village Market every Saturday during this month; cheese tastings at La Cotte Inn paired with wines from the area; and pop-up kitchens serving delicious Frenchinspired lunches at select art galleries. Booking is essential and should be done through participating establishments. See www.franschhoek.org.za for updates, and a list of participants and contact details.
Saturday 20 & Sunday 21 October
Helderberg Amazing Race: Book now for the fourth annual Helderberg Wine Route Amazing Race. The event will again pit the skills of teams of four against a range of wacky tasks dreamed up by 20 wineries situated in this scenic part of the Stellenbosch Wine Routes. Tasks range from the educational (wine
pairings, a wine quiz, wine blending, and varietal identification) to the physical (strawberry harvesting, barrel rolling, duck herding and horse-shoe throwing). Though a perfect corporate or team-building exercise, a group of friends can also have a lot of fun competing against each other! Entry costs R1 600 per team, and includes tastings and entertainment, the prizes, and the prize-giving dinner at the NH Lord Charles Hotel in Somerset West. Profits raised will be donated to Operation Smile. Participants must be 18 or older. Teams can book by contacting Björn van Oort at bjorn@cvomarketing.co.za or on 021 981 0216.
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Winederous 27 September, 2012
WINE NEWS
A sumptuous salute to summer platter for two to Clos Malverne’s menu, which features bite-sized creations of her signature dishes served with a matching Clos Malverne red and white wine (two glasses per person) for R258. Completing The Restaurant @ That’s what you will find at the family-run Clos Malverne Wine Clos Malverne’s trio of summer offerings, the Estate in the eatery’s popupicturesque lar food and Devon Valley wine pairing outside Stelmenu has also lenbosch, been given a where an allfresh summer new menu bespin. This guiles the sumptuous senses at its four-course great valuemenu costs for-money, R198, and each lunchtime of the courses restaurant. is served with With old faa glass of vourites makmatching ing room for Clos Malan all-new The delectable Clos Malverne food verne wine, gastronomic and wine platter for two. ranging from cast brimming with vivacious taste combi- crisp Sauvignon blanc to the esnations and refreshing textures, tate’s multi-crowned flagship the new Clos Malverne summer Cape blend, Auret, and popular menu is on offer from Tuesdays to coffee-style Pinotage, Le Café. Another delight is the spring iceSundays. Chef Nadia Louw Smith has also cream and wine pairings at R55, added a food and wine pairing which allow you to indulge in a
Think postcard-pretty wineland views from a wraparound balcony and summer-inspired cuisine that captures the exuberant spirit of the season.
happy rainbow of four unique home-made ice-creams, each cleverly paired with a matching estate wine to enliven hibernating palates. The refreshing snow pea, mint and lime ice-cream is matched with the estate’s Sauvignon blanc, which recently clinched its second consecutive top-10 title at the FNB Sauvignon Blanc Top 10 Competition. The gooseberry and macadamia nut ice-cream is paired with the lightly wooded Clos Malverne Chardonnay, while the estate’s popular coffee-style Pinotage, Le Café, is matched with a scoop of carrot cake ice-cream. Ending your taste experience on cloud nine, the Clos Malverne Pinotage Reserve is served with the heavenly lavender and honey ice-cream. The Clos Malverne ice-cream and wine pairings are available until the end of November, from 10:00 until 16:00, Tuesdays to Saturdays. Bookings are essential. For more information on The Restaurant @ Clos Malverne, or to reserve your table, contact the restaurant on 021 865 2022 or send an email to info@closmalverne.co.za. Visit www.closmalverne.co.za.
This snow pea and mint ice-cream, paired with Clos Malverne’s award-winning Sauvignon blanc 2011, is part of the estate’s spring ice-cream and wine pairing.
Cape Winemakers Guild presents auction dinners A unique commemorative “Founders Blend”, crafted by five of the original eight founding members of the Cape Winemakers Guild (CWG), will take pride of place at a set of auction dinners to be held at various venues in the Winelands on 3 October. Signifying three decades of winemaking excellence, the Nedbank Cape Winemakers Guild auction dinners will offer an intimate food and wine experience at the following top winery restaurants: Cuvée at Simonsig, Catharina’s at Steenberg, De Grendel Restaurant, Jordan Restaurant, Overture at Hidden Valley, Terroir at Kleine Zalze, and Tokara Restaurant. The three-litre bottles of the 2010 Founders Blend will be auctioned in aid of the Nedbank Cape Winemakers Guild Development Trust to fund the guild’s Protégé Programme, a mentorship scheme for young upcoming winemakers. To book your seat at R360, email bookings@capewinemakersguild.com. The Nedbank Cape Winemakers Guild auction of rare wines crafted by guild members takes place at the Spier conference centre on 6 October from 09:00. This auction, open to the public, is an annual highlight for private collectors. To attend or to register for the auction, contact Kate Jonker at the CWG office on 021 852 0408 or at kate@capewinemakersguild.com.
CWG founder members, from left: Braam van Velden (Overgaauw), Kevin Arnold (Waterford), Peter Finlayson (Bouchard Finlayson), Jan Coetzee (Vriesenhof) and Etienne le Riche (Le Riche).
CELLARMASTERS IN THE KITCHEN: The CWG is marking 30 years of excellence at the pinnacle of winemaking with this beautiful coffee table book on food and wine by Wendy Toerien, featuring all the members of the CWG. Included are two of each winemaker’s favourite recipes, matched with one (or more) of his (or her) top wines. For more information, contact Kim Taylor at 021 460 5400 or kimt@randomstruik.co.za, or visit www.randomstruik.co.za.
Winederous 27 September, 2012
WINE NEWS
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Savvy Sauvs win big The Sauvignon Blanc Interest Group of South Africa (SBIG) recently announced the top 10 winners in the FNB Sauvignon Blanc Competition at Nitida Wine Estate in the Durbanville Wine Valley. The five judges had the arduous task of tasting 195 entries and selecting a group of only 20 wines, from which the final 10 were drawn out as those wines that best reflect the qualities of a true South African Sauvignon blanc. The top 10 FNB Sauvignons originate in very different wine-producing areas, including Cape Agulhas, Breedekloof, Cederberg, Darling, Durbanville, Elgin, Langeberg– Garcia and Stellenbosch. “The 10 winning wines give a clear indication that South Africa’s great diversity of macro and micro climates allow for a broad range of Sauvignon blanc styles,” said wine writer and judging panel chairperson Christian Eedes. At the awards ceremony the top 20 wines were divided into four groups according to their flavour profiles, and each was expertly paired with four different courses designed by Cassia’s award-winning chef, Warren Swaffield, at Nitida.
The winners in the tropical and yellow fruit group were Simonsig Sunbird 2012 (73% Stellenbosch, 27% Darling), Neethlingshof Single Vineyard 2012 (100% Stellenbosch), Clos Malverne 2011 (100% Devon Valley, Stellenbosch) and Du Toitskloof 2012 (96% Breedekloof). In the flinty and mineral group, the winning wine was Lomond Pincushion 2011 (100% Cape Agulhas), while the group characterised by blackcurrant leaf, elderberry and oak influence were De Morgenzon DMZ 2012 (57% Stellenbosch, 29% Durbanville, 14% Elgin) and Diemersdal MM Louw 2011 (100% Durbanville). From the spicy and herbaceous group the judges favoured Driehoek 2012 (100% Cederberg), Virgin Earth Pepper Tree 2012 (100% Langeberg-Garcia) and Groote Post 2012 (100% Darling). An FNB Top 10 Sauvignon blanc pack, including one bottle of each of the winning wines, will be sold through the Wade Bales Wine Society in limited quantities – the perfect way to stock up on award-winning Sauvs this summer.
The Top 10 Sauvignon blanc winners, at the back from left: Joseph Gertse (Virgin Earth), Hannes Meyer (Simonsig), Thys Louw (Diemersdal), Nick Pentz (Groote Post), De Wet Viljoen (Neethlingshof), Kobus Gerber (Lomond) and Shawn Thomson (Du Toitskloof). In front are Wendy Applebaum (De Morgenzon), Charl du Toit (Driehoek) and Suzanne Coetzee (Clos Malverne).
Full-moon hike
Every month from September to April the Dirtopia team organises a full-moon hike from the trail centre at Delvera Farm to the top of the Klapmutskop. The 9,75 km marked circular route through the vineyards also takes hikers through the Renosterveld Conservancy and yellowwood forest. From the top of Klapmutskop you can enjoy the stunning views of the winelands with the sun setting over Table Mountain in the distance. To partake in this unique experience on Sunday 28 October, hikers should arrive at the Delvera Farm (on the R44 between Klapmuts and Stellenbosch) at 17:00. It can take up to an hour and a half to reach the top, and the hike will begin no later than 18:00. A shuttle service will be available, especially for children. The hike will then start along the single track at the Pepper Tree; this will shorten the route to fewer than five kilometres in total, and
BUY ANY 5 750ml FOR AN AMAZING
it will take about 30 minutes to reach the top. Depending on walking speed, all hikers should be back at the trail centre between 20:30 and 21:00. The cost of R60 per person and R25 for children under 10 years includes a shuttle ride and a map. Wear hiking shoes and take a torch, as well as something warm to wear after dark. If you don’t have a torch, you’ll be able to get one at the trail centre, as well as snacks and cold drinks. Picnics will be provided by Simonsberg Café, and must be booked and paid for at least two days before the event. There is a 15% discount on picnic bookings of 15 or more. For menu options, pay a visit to www.dirtopia.co.za and click on the “trail centre” link. Remember to book your spot for the full-moon hike – reservations are essential. Call 021 884 4752 or email theteam@dirtopia.co.za.
Enjoy the unique experience of a full-moon hike and watch the sun set over Table Mountain in the distance.
Invite a Lord and a Lady to your table. These certified wines guarantee you a superior South African product. Join us for wine tastings at our shop every Friday and Saturday.
R99.95
R99.95
www.somersetwines.com Unit 1, No 9 Julian Way, Somerset Business Park, Somerset West
BUY ANY 3 1,5 L FOR ONLY
Tel: 021 851 0734 • Fax: 086 603 8009 GPS Coordinates: -34.1001 S, 18.8527 E
Not for sale to persons under the age of 18.
Offer valid until Saturday 27 October 2012.
Somerset Wines Direct
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Winederous 27 September, 2012
Winederous
Breedekloof Outdoor & Wine
27 September, 2012
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:
Much more than a wine route HEDDA MITTNER
T
he annual Breedekloof Outdoor & Wine festival, which takes place from 12 to 14 October, promises to be an occasion not to be missed – whether you are young or old, an indoor comfort creature or active outdoor enthusiast, or somewhere in between. Breedekloof Valley is not only a special place – it is a one-of-a-kind experience. Think majestic mountains where snow lingers on the peaks until well into summer; historical
family farms where vineyards stretch out over hundreds of hectares; picturesque country towns where the church tower can be seen from kilometres away, and sparkling rivers that snake through this peaceful scenery. It’s not only the natural beauty of the region that is on a grand scale – the characters who inhabit the valley are larger than life too. Unpretentious and down-to-earth, most farmers in the region are affectionately known to neighbours by their nicknames – the Mossies, the Platvoete. They work hard and they play hard. Their farms form a natural playground, offering healthy outdoor fun for mountain
bikers, runners, 4x4 enthusiasts, birders and fly-fishermen. Combined with beautiful fynbos and mountain hikes, relaxing hot springs and, of course, an impressive line-up of awardwinning wines and culinary delights, the Breedekloof Outdoor & Wine festival presents visitors with the perfect opportunity to enjoy the unique assets of the area. At only R60 per person for a festival pass, which gains you entry, a free wineglass and winetastings at all the participating wineries, this festival represents the excellent value for money the region’s wines have become famous for. The teenager pass for 11- to 17-year-
olds costs R10. Simply buy your festival pass at the first cellar and use it for the duration of the weekend. With a variety of accommodation options, ranging from idyllic camping sites to comfy B&Bs and elegant guesthouses, this is the ideal opportunity to extend your stay and enjoy all the valley has to offer. Breedekloof Wine Valley’s logo says it all: it’s much more than a wine route! For more information contact Breedekloof Wine & Tourism on 023 349 1791, email info@breedekloof.com or visit www.breedekloof.com.
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Breedekloof Outdoor & Wine
27 September, 2012
BREEDEKLOOF: WINE TASTING
Participating wineries T
he Breedekloof Valley is one of the largest wine-producing regions in the Western Cape, and includes 24 wineries from the Rawsonville, Slanghoek, Goudini and Breede River areas, ranging from small boutique wineries to large estates and co-op cellars. Here, talented winemakers are producing new world–style wines that are upfront and complex yet well-balanced, and regularly bring home lustrous awards, medals and trophies from premier local and international competitions. They also have the edge when it comes to pricing, and their wines are popular among wine enthusiasts for their unbeatable combination of quality and value.
White wine cultivars include Sauvignon blanc, Chenin blanc, Chardonnay, Semillon and Viognier, with wine styles ranging from dry to semi-sweet. Red wine cultivars include Cabernet sauvignon, Pinotage, Merlot, Shiraz, Petit verdot, Malbec and Barbera. Wine styles vary between full and complex barrel-matured wines to fruity, easy-drinking blends. The uncommercialised, relaxed atmosphere, hospitality and personal attention make a visit to these wineries an unforgettable experience. See pages 10 and 11 for the full programme of unique attractions offered by each participating winery during the Breedekloof Outdoor & Wine festival.
Badsberg Cellar
Bergsig Estate
Badsberg lies in the picturesque Rawsonville area at the foot of the well-known Badsberg mountain, from which the cellar derives its name, and is a mere 800 m from the Goudini Spa holiday resort. Badsberg’s emblem – the rare and protected March flower (Haemanthus coccineus) – is found in the area and has pride of place on the Badsberg wine labels. The cellar master and his team are known for their quality wines; the list of national and international awards Badsberg has won are among the most impressive in the South African wine industry. Visit the cellar’s modern tasting centre to taste their superb white, red and sparkling wines, not forgetting their highly acclaimed dessert wines. Tel: 023 344 3021 • Email: enquiries@badsberg.co.za • www.badsberg.co.za
Appropriately named Bergsig, which means “mountain view”, this family estate is nestled on the slopes of the Drakenstein and Hex River Mountains. Established in 1843, Bergsig is still owned by the Lategan family, with De Wet Lategan the sixth generation winemaker. Bergsig Estate is proud not only of its superior wines but also of its environmentally friendly farming methods. The impressive tally of awards, trophies and medals won at both local and international wine shows does justice to their slogan: “A Tradition of Quality”. Visitors are welcome to taste Bergsig’s award-winning wines at the tasting room, and to enjoy lunch at the Bistro, which overlooks the vineyards and mountains. Tel: 023 355 1603 • Email: wine@bergsig.co.za • www.bergsig.co.za
Botha Kelder
Deetlefs Estate
Botha Wine Cellar is situated at the foothills of the beautiful Waaihoek Mountains, and its winemaking team believes it is the art of reading nature combined with science that makes wines of distinction. The cellar is one of the largest in South Africa, with 35 farms and an annual capacity of 34 000 tonnes. A large portion of its production of 25 million litres of wine is exported overseas, while the wines under the Botha Kelder label are produced for pure enjoyment and offer real value for money. The range consists of high-quality, accessible red and white wines, as well as more serious reserve wines and delectable full, sweet, fortified wines. Botha Wine Cellar is part of the BWI, and its members are dedicated to the preservation of threatened natural habitat and the promotion of sustainable wine production. Tel: 023 355 1740 • Email: admin@bothakelder.co.za • www.bothakelder.co.za
Established in 1822, Deetlefs is the fourth oldest family-owned wine estate in South Africa. The current owner, Kobus Deetlefs, can trace his ancestry back to 1753, and each of the generations contributed in their own way to the creation of the multi award–winning estate Deetlefs is today. The unique microclimate, optimised by environmentally-friendly farming practices, ensures the production of healthy grapes, while the latest in modern cellar technology is combined with well-worn traditions to produce the highly acclaimed wines in Deetlefs’ three ranges. Red varieties produced from the 100 ha vineyards include Pinotage, Cabernet sauvignon, Shiraz, Merlot, Malbec and Petit verdot, while the whites include Semillon, Sauvignon blanc, Chenin blanc, Chardonnay and Riesling. Tel: 023 349 1260 • info@detlefs.com • www.deetlefs.com
“It’s a land we love and, even more importantly, it’s a landscape we intimately understand.” – Kobus Deetlefs –
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27 September, 2012
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Du Toitskloof Wines
Goudini Wines
Kirabo Private Cellar
Jason’s Hill
Located at the entrance to the spectacular Du Toitskloof Pass in one of the coolest areas in the valley, the vineyards of Du Toitskloof Wines are sheltered from the blazing summer sun by the shade of the high mountain peaks. This enables the winemaking team to create highly acclaimed wines in the clear mountain air from healthy, slow-ripening grapes. Their award-winning range of white, red, sparkling and fortified wines represent excellent value, resulting in Du Toitskloof Wines being voted as the cellar offering the best value for money five times – more than any other winery. Visit the cellar for wine tastings and enjoy a light meal at its Be Fair Deli. Tel: 023 349 1601 • Email: info@dutoitskloof.co.za • www.dutoitskloof.com
A visit to Goudini Wines affords the opportunity to experience the tranquillity and traditional hospitality of the farming community of Goudini Valley. The charming Wine House is situated next to the Smalblaar River alongside the town of Rawsonville in this picturesque valley surrounded by mountains. Goudini Wines produces a superlative range of award-winning wines and everyday favourites. The Goudini Wine House offers tastings and sales, while something sweet and light can be enjoyed at the Coffee House next to the vineyards. Tel: 023 349 1090 • Email: winesales@goudiniwine.co.za • www.goudiniwine.co.za
Kirabo is a boutique red wine cellar operating in harmony with nature and the community (Kirabo is an African word meaning “a gift from God”). The Le Roux family is the fifth generation to farm this land, and the whole family is passionately involved in the winemaking process. The grapes are hand-picked early in the morning and the wines are crafted with particular attention to detail, resulting in small quantities of different red cultivars that have been wood-matured to perfection. Visit the cellar for winetasting and vineyard tours. Tel: 023 349 6764 • Email: info@kirabocellar.co.za • www.kirabocellar.co.za
Tucked away at the foot of the Slanghoek Mountains, Jason’s Hill Private Cellar has been crafting award-winning wines for six generations. This family-owned cellar offers visitors not only the opportunity to taste their exceptional wines, but also to enjoy a picnic or delicious lunch at the Bistro@Jason’s. The 40-seater restaurant is available for small functions or tour groups. There is also a wedding venue, and the Health & Wellness @Jason’s offers excellent treatments for those who want to relax and be rejuvenated. Those who are feeling more energetic can enjoy the breathtaking scenery by going on the fourhour Jason’s Hill hiking trail at R25 per person. Tel: 023 344 3256 • Email: info@jasonshill.co.za • www.jasonshill.co.za
Merwida Wines
Opstal Estate
Slanghoek Cellar
uniWines Vineyards
The Breedekloof has been the home of Merwida Vineyards since Willem Petrus van der Merwe laid down family roots in 1840. The family originated in the Dordrecht region in the Netherlands, where their ancestors owned a castle next to the Merwede River. The Merwida vineyards have flourished on a bed of river stone for over a hundred years, and the well-drained soil has proved conducive to robust, thriving vines. The terroir and temperate climate are well suited to the production of superbly structured wines, and both the white and red wines are characterised by rich fruit and subtle spice flavours. Tel: 023 349 1144 • Email: wines@merwida.com • www.merwida.com
Situated in the breathtaking Slanghoek Valley only 10km from Rawsonville, Opstal Estate has a rich history dating back to 1847, when JC Rossouw acquired the farm De Opstal bij de Fonteine. Many generations later this family-run estate still produces outstanding wines, and the restaurant’s finely prepared food is part of the Opstal experience. The estate is also a popular venue for corporate and private functions – especially weddings. Opstal offers visitors winetasting and sales, wine and food pairings, and cellar tours. Tel: 023 344 3001 • Email: wine@opstal.co.za or restaurant@opstal • www.opstal.co.za
Slanghoek Cellar lies about four kilometres from the Goudini Spa, surrounded by the majestic Slanghoek mountains from which the cellar derives its name. Slanghoek Cellar’s producers, viticulturists and winemakers are committed to the cultivation of quality wine grapes and the crafting of expert wines. The valley’s geographic position, varied soils and microclimate are reflected in the unique character of Slanghoek’s internationally renowned and prize-winning red, white, sparkling and dessert wines, as well as Port. Visitors are welcome at the beautifully appointed wine tasting centre. Tel: 023 344 3026 • Email: info@slanghoek.co.za • www.slanghoek.co.za
The Daschbosch Cellar operates under the uniWines Group, the largest wine producer in the Breedekloof. Their passion for the area’s soil, vines and terroir finds expression in the unique wines in their portfolio, which include Meander, Ankerman, Groot Eiland, Palesa and their premium Dashbosch range. The wines produced at uniWines include Sauvignon blanc, Chardonnay, Chenin blanc, Cabernet sauvignon, Shiraz, Merlot, Pinotage and a low-alcohol sparkling wine (Moscato). Be sure to sample their famous Nectar de Provision – grape juice fortified with brandy. Tel: 023 349 1110 • Email: info@uniwines.co.za • www.uniwines.co.za
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Breedekloof Outdoor & Wine
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Winederous
Breedekloof Outdoor & Wine
27 September, 2012
BREEDEKLOOF: ACTIVITIES
Outdoor attractions There is much more to the Breedekloof than superb wineries, as the beautiful environment is home to a wide range of outdoor activities, including access to some of South Africa’s best trout and bass fishing spots along the Breede, Molenaars, Elandsjacht and Smalblaar rivers. Breedekloof is also ideal cycling and mountain biking country, offering a number of routes that take you through vineyards or into the mountains. Hikers and bird-watchers too will be attracted to the craggy mountain ranges, fynbos and endemic birdlife. Other activities include horse trails, river rafting or canoeing. Well known for its pristine natural environment, Breedekloof is conservation conscious and has a strong partnership with organisations such as CapeNature, Biodiversity Wine Initiative (BWI) and LandCare. Their goal is to minimise the further loss of threatened natural habitat and to contribute to sustainable wine production. Some of the activities offered during the
Outdoor & Wine festival include: ) Tractor rides through the vineyards at Badsberg between 10:00 and 16:00 Saturday. ) Tagged fishing competition with great prizes at Merwida Wines between 07:00 and 13:00 Saturday. ) Slanghoek Wine Cellar’s Mountain to Mountain MTB Classic from 08:00 Saturday. ) Open-air dance under the oak trees with live music on Friday, Saturday and Sunday from 17:00 till late at Boshimela. On Saturday and Sunday there will also be a Farm Market, and don’t miss the fees brekfis on Sunday between 09:00 and 11:00. ) Various activities offered at Die Bosluistepel include food stalls, pellet gun shooting, archery and paintball. ) Hearty farmstyle breakfast served Saturday between 08:00 and 12:00 at Slanghoek Mountain Resort. Enjoy the exquisite orchid exhibition, home-made products and olives for sale on Friday, Saturday and Sunday between 08:00 and 17:00. See the full programme on page 10/11 for details of all activities during the festival.
What to do Horse Trails Vredelus Stables 082 434 2299 Hiking Trails Eersgevonden 023 349 1490 Dwarsberg Trout Hideaway 023 349 1919 Kromrivier Hiking Trail 021 871 1536 Elandsrivier Hiking Trails 021 871 1536 Jason’s Hill Private Cellar 023 344 3256 Rico Suter Wine Estate 023 355 1822 Slanghoek Mountain Resort 023 344 3138 Fly fishing Dwardsberg Trout Hideaway 023 349 1919 Du Kloof Resort 023 349 1151 Piscatorial Society - for fishing permits for fishing in Smalblaar, Elandspad & Witte rivers 021 424 7725 Canoeing / River rafting Breede Adventures 084 710 0139 Bucket Bailey 082 823 7018 Picnic venues (Picnic baskets by prior arrangement) Die Bosluistepel 079 061 3787 uniWines Vineyards 023 349 1110 Jason’s Hill Private Cellar 023 344 3256 Dwarsberg Trout Hideaway 023 349 1919 Badsberg Cellar 023 344 3021 (Facility only; bring your own picnic basket) Rico Suter Wine Estate 023 355 1822 Deetlefs Estate 023 349 1260 Mountain bike trails Avondrood 023 349 1858 Buchukloof 023 344 3129 Dwarsberg Trout Hideaway 023 349 1919 Eersgevonden 023 349 1490 Slanghoek Wine Cellar 023 344 3026 Rico Suter Wine Estate 023 355 1822 Bird watching Bergsig Estate 023 355 1603 Jason’s Hill Private Cellar 023 344 3256 Health & Wellness Health & Wellness @ Jason’s 076 199 4118 Event Planning & Hiring Best Events 082 331 4135 Real Estate Lew Geffen / Sotheby’s 023 347 2240
Where to eat Bergsig Bistro 023 355 1603 Dam Fine Café @ Boshimela 023 344 3220 Fairhills Coffee Shop 023 349 6743 Goudini Wines Coffee Shop 023 349 1090 Jason’s Hill Restaurant 023 344 3256 Opstal Restaurant 023 344 3001 Du Toitskloof Deli 023 349 1601
Contact: Breedekloof Wine & Tourist Information
Tel: 023 349 1791 info@breedekloof.com www.breedekloof.com
Breedekloof Outdoor & Wine
Where to stay Guest House / B&B Aan De Doorns Guest House 023 342 1402 Die Eike Guest House 023 344 3040 Donkerberg Plaasverblyf 023 355 1725 Grietjiesdrift Guest House 023 344 3161 Merwida Country Manor 023 349 1435 Monte Rosa Guest House (4-star) 023 349 1139 PicardiPlace 082 788 9019 Rawsonville House 023 349 1793 Reeds Country Lodge 079 878 5845 Rico Suter Country House 023 344 1663 Self-catering Aan De Doorns Guest House 023 342 1402 ATKV Goudini Spa 023 349 8100 Buchu Kloof Cottage 023 344 3129 Donkerberg Plaasverblyf 023 355 1725 Dwarsberg Trout Hideaway 023 349 1919 Eensgevonden Vineyard Cottages 023 349 1490 Erzette Self Catering 023 349 1294 Gevonden Adventure Retreat 023 349 1564 Grietjiesdrif Guest House 023 344 3161 Kingsbury Cottage 023 355 1636 La Bri 083 453 2761 Olivino Farm Cottage 023 349 1439 PicardiPlace 082 788 9019 Rawsonville House 023 349 1793 Reeds Country Lodge 079 878 5845 Rico Suter Country House 023 344 1663 River Edge Accommodation 023 355 1838 River House Cottage & Camping 072 436 9377 Slanghoek Mountain Resort 023 344 3138 Camping / Caravan ATKV Goudini Spa 023 349 8100 Die Bosluistepel Campsite 079 061 3787 Die Watergat Campsite 082 570 8097 Dwarsberg Trout Hideaway 023 349 1919 Gevonden Adventure Retreat 023 349 1564 River House Cottages & Camping 072 436 9377 Skilpadfontein Campsite 023 344 3135 Slanghoek Mountain Resort 023 344 3138
To advertise in the Breedekloof area, contact
Karen Roux 082 323 6037
Winederous 27 September, 2012
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Winederous
Breedekloof Outdoor & Wine
27 September, 2012
1 ATKV Goudini Spa 023 349 8100 2 Bosluistepel Campsite 079 061 3787 3 Buchu Kloof Cottage & Farmhouse 023 344 3129 4 Die Eike Guesthouse (3-star) 082 451 2231 5 Die Watergat Campsite 082 570 8097 6 Donkerberg Plaasverblyf 023 355 1725 7 Dwarsberg Trout Hideaway 023 349 1919 8 Eersgevonden Vineyard Cottages 023 349 1490 9 Erzette Self-catering 023 349 1294 10 Gevonden Adventure Retreat 023 349 1564
11 Grietjiesdrif Guesthouse 023 344 3161 12 Kingsbury Cottage 023 355 1636 13 La Bri 083 453 2761 14 Merwida Country Manor 023 349 1435 15 Monte Rosa Guesthouse (4star) 023 349 1139 16 Olivino Farm Cottage 023 349 1439 17 PicardiPlace 082 788 9019 18 Rawsonville House 023 349 1793 19 Reeds Country Lodge 079 878 5845 20 Rico Suter Country House 023 344 1663 21 River Edge Accommodation 023 355 1838
22 River House Cottages & camping 072 436 9377 23 Skilpadfontein Campsite 023 344 3135 24 Slanghoek Mountain Resort 023 344 3138 25 Aan De Doorns Guesthouse 023 342 1402 A Dam Fine CafĂŠ @ Boshimela 023 344 3220 B Fairhills Coffee Shop 023 349 6743 D Rietdakkie Farmstall 023 355 1754 E Die Container 023 355 1642
i Breedekloof Wine &Tourist Information 023 349 1791
Winederous 27 September, 2012
STELLENBOSCH: BLAAUWKLIPPEN
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Strange name but a great wine DE WAAL STEYN
T
he WWIWWEW Wine Club from Gauteng walked away with glory when they were announced the winners of the 29th annual Blaauwklippen Blending Competition, beating 76 other blends.
PHDS 26221/12
The meaning of the winning club’s name stayed a secret until the day of the prize-giving – not even the judges knew what the acronym stood for. According to Jon Marc Loureiro of WWIWWEW, the club has entered the competition for a number of years under various guises and names. “This year, however, we decided to enter as the We Wonder If We Will Ever Win Club, and we proved our point. We eventually did,” says an elated Jon Marc. This unique competition is the only wine contest in South Africa that gives amateur wine clubs the opportunity to submit their own blends for judging by a panel of professional wine experts. Finalist clubs are invited to a funfilled and informative weekend in the winelands, courtesy of the Protea Hotel Stellenbosch, and treated to a personal visit and exclusive winetasting by Rolf Zeitvogel, Blaauwklippen’s cellar master. The winning club also gets the honour of having their blend bottled under the Blaauwklippen Barouche label and sold commercially in magnum bottles from selected retail out-
lets and from the tasting centre on club calendars, and definitely gives the clubs something to look forward the farm at R134 per bottle. The entrants received a selection to each year,” says Zeitvogel. “The number of entries and reof four wines from the 2011 vintage – single-vineyard Cabernet Franc, peat entries underscores the popuPetit verdot, Zinfandel and a single- larity of this competition – this year vineyard Shiraz. After the clubs had we received six international endetermined the ideal percentage of tries from Switzerland, Belgium, blending components to create their Australia, Namibia and Germany, final wine, the 77 creations were which entered two blends.” And what does the wining club attasted by a panel of wine judges to tribute their success to? “Memberdetermine the final four. The challenge to the clubs was to ship to the club is exclusive to nice produce a complex, serious dry red people,” says Jon Marc Loureiro blend with subtle tannin structure jokingly. “The club’s membership and a good balance – a wine with fi- varies between 12 and 15 members nesse and freshness that can be en- depending on the wine tasted, the joyed soon, but which also allows health of our kids and the deluge of work commitments.” potential for cellaring. The WWIWWEW Wine Club’s triumphant wine is a sophisticated blend of 32% Shiraz, 30% Zinfandel, 20% Cabernet Franc and 18% Petit verdot. The honours for the Newcomer Trophy, an additional award introduced in 2008, went to Le Nose Wine Club from Somerset West. “Blaauwklippen aims to give South African wine enthusiasts a real taste of the wine industry, as well as a chance to become involved in the process of wine selec- The label of the winning blend in the Blaauwtion first-hand. This klippen Blending Competition is based on a competition has become specially designed artwork by well-known Stelan institution on wine lenbosch artist Frans Goenewald.
FOR BOOKINGS +27 (0) 21 880 9500 Email: info@phstellenbosch.com proteahotels.com/stellenbosch
LESS WORK. MORE PLAY THIS SUMMER.
HOLIDAY ESCAPES FROM R270* PER PERSON, PER NIGHT. LET THE FUN BEGIN. THIS IS WHAT’S INCLUDED: 2 Bedroom semi self-catering apartment (Sleeps 4 adults and 2 children, 12 and younger stay free). Daily kids holiday activity programme. Discount voucher booklet to the value of R400. Free DVD rental from reception. Child minder between 09H00 – 21H00 daily at the in-door and outdoor kids play area. 200MB free internet. 15% Discount on massage at on-site beauty salon Bellezza. 10% Discount on entrance for kids at Butterfly World. Buy 1 get 1 free drink voucher (use at our on-site Vineyard Restaurant). Bottle of wine when seeing an Oude Libertas Amphitheatre Show. R10 discount per child attending Kids Theatre at Oude Libertas Amphitheatre Show. Blaauwklippen Wine Estate deals: Free wine tasting plus 20% off wine sales on the farm. *Terms and conditions apply: R1078* per apartment, per night. Rate based on 4 adults sharing and 2 children staying for free. R270 per person, per night for every additional occupant over the age of 12 years old. Minimum 2 night stay. Valid 7 days a week from 07 December 2012 – 01 January 2013 and valid from 11 January – 20 January 2013. Offer bookable until 31 October 2012. No cancellations or refunds allowed. Subject to availability. Full pre-payment required.
Jon Marc and Bronwyn Loureiro of the WWIWWEW Wine Club with Rolf Zeitvogel from Blaauwklippen.
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Winederous 27 September, 2012
PAARL: LABORIE WINE ESTATE
The lazy pleasures of Laborie
LISE BEYERS
I
t’s all happening at Laborie – this gem of an estate on the foothills of Paarl Mountain has been rejuvenated as the one-stop destination in the Cape Winelands.
A family-friendly, stylish restaurant, cosy guest rooms set among the vineyards, and a wine-tasting venue with some of the most breathtaking views in the Cape Winelands are just some of the comforts which Laborie offers its guests. This magnificent farm dates back more than 300 years to 1691, when the land was granted to Isaac Taillefert. He named the farm after the district in France from which he’d come: LaBri. Taillefert also owned the neighbouring farm, Picardie, and together these two farms stretched from the foothills of Paarl Mountain right down to the Berg River. After Isaac’s death, his wife Suzanne continued to run the farming operations on their farms, and it is rumoured that she was the first woman in South Africa to make wine. Not only did she increase the production of wine at Laborie, but she also exported barrels of wine to Europe. It is rumoured that she even advised Simon van der Stel on how to make wine on his Groot Constantia farm. During the Phylloxera epidemic of 1885 that devastated vineyards worldwide, Laborie Estate turned to growing watermelons, which it sold at the Green Point common in Cape Town for survival. Laborie’s true claim to fame arose when the farm was purchased from the well-known Louw family of Paarl by wine giant KWV in 1972. This company set about turning the farm into a world-class wine estate. KWV set about a massive renovation of the
use Laborie manor ho
entire estate, not only working on the vineyards and wine cellar, but creating a true living and working farm environment. In those days the estate was utilised mainly for guests of KWV, but later a restaurant was opened to the public in the old slave quarters. Today Laborie, still under the umbrella of KWV, has been opened entirely to the public, making it an all-round family destination. The well-known restaurant has been reintroduced as Harvest restaurant under the watchful eye of renowned Franschhoek chef and restaurateur Matthew Gordon. An acute change of the restaurant has taken place under his guidance, giving the venue a fresh, light feel. Harvest has been upgraded with subtle but modern contemporary décor, while maintaining traditional South African cuisine with a French flair. With its beautiful terrace, the restaurant is also an ideal venue for weddings and special functions. A private dining room caters to smaller, intimate groups. The historic manor house, which was until recently only open to KWV guests, can now be visited by members of the public. It can also be booked for private functions, and Matthew will be on hand to tend to any catering needs. The guest houses, which were also once strictly set aside for the KWV, have now also undergone a revamp and are open to the public. Laborie is also the permanent home of the Cecil Skotnes art collection, which is displayed in the manor house, Cellar Door tasting room, restaurant and historical cellar. But through this renaissance at Laborie, their wines still sparkle just like the “pearl” rocks above the estate. Here some of the best Méthode Cap Classique sparkling wines are
Laborie Lazy Days Market produced, together with an array of awardwinning wines, an estate brandy and a unique fortified Pinotage dessert wine. A favourite among the MCCs is the Blanc des Blanc, with its rich gold colour and bouquet of honey, apple and citrus. Grapes are hand-harvested in the cool of the morning, and the process that follows matches that of any good French Champagne. Laborie’s flagship wine is most probably the Jean Taillefert Shiraz. This award-winning Shiraz is a juicy wine with hints of raspberry, blackcurrant and plum. The fresh fruit is complemented by flavours of dark chocolate, black pepper, soft vanilla, toffee and toast. Tannins are well integrated to produce a silky smooth wine with a soft, lingering aftertaste. A true red wine for all occasions. A 100% potstill brandy made from Chardonnay grapes – Alambic – is probably the cherry on the cake. This rich and fruity brandy, matured in French oak barrels for 5 years, is finally blended with a small portion of 10-year-old brandy, resulting in a well-balanced and complex product. It’s no surprise that Alambic was voted best brandy in the world at the 2010 International Wine and Spirits Challenge in London. And a brand new addition to Laborie’s wine selection is its range of alcohol-reduced Lazy Day Wines. The range offers a Chenin blanc, rosé and Shiraz, and their alcohol percentage by volume being more than 3% lower than most wines. This doesn’t mean that the wines lose any of their full-bodied flavour, and even the Shiraz, considering the fact that it
is an exceptionally young wine, bursts with fresh flavours. Healthy vines and a cool ripening season for 2012 led to steady and measured ripening of the grapes. This resulted in a smaller berry size overall and lower yields, producing excellent concentration, good quality and intense colour in the 2012 vintages. Another feather in Laborie’s cap is the weekly Saturday market, The Laborie Lazy Days Market, which takes place every Saturday from 09:00 until 14:00. Visitors can enjoy a selection of fresh local products such as biltong, home-baked breads, coffee, cheese, olives, honey and charcuterie. It is the perfect way to spend a relaxing day on Laborie’s sprawling lawns – with a bottle of their fine wine and a few tasty eats from the market. There is plenty to keep the kids occupied, too. And although the Lazy Days market is a popular spot in Paarl each Saturday, it is not unpleasantly overcrowded, as many other similar markets in the Boland and Cape Town can be. Throughout the year other events are offered on the estate, including the ever-popular Carols by Candelight and Christmas Market in December, and several food and wine pairings. In addition to all this, an Anglo–Boer War monument on the farm was opened in 2005 to acknowledge the “rebel” Cape Afrikaners and other colonists’ support of the Transvaal and Free State boers in the Anglo–Boer War. In general one can enjoy an entire day experiencing the Laborie experience – strolling back in time at a place steeped in history, while enjoying modern creature comforts and delicacies. Contact Laborie on 021 807 3390 or Harvest on 021 807 3095. To learn more, visit www.laboriewines.co.za.
Winederous 27 September, 2012
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Meet the chef LISE BEYERS Renowned Franschhoek chef Matthew Gordon joined Laborie at the end of last year as consulting chef at the estate’s new Harvest restaurant. Matthew has been a chef and restaurateur for more than 20 years, and worked at the Sandton Sun and Mount Nelson hotels, as well as abroad in London, Scotland and America. He has for many years been synonymous with restaurants in Franschhoek, having previously owned popular restaurants such as the Haute Cabriere Cellar Restaurant, The Grape Vine, Le Ballon Rouge and Cotage Fromage. Apart from Matthew’s involvement with Laborie, he still owns the ever-popular French Connection Bistro in the heart of Franschhoek. Through the years he has received many awards, including SAA’s business-class menu, top-10 Cape dish and best cellar restaurant. His restaurants have appeared no less than six times
WARM CHOCOLATE TART Ingredients 400 g milk chocolate 200 g dark chocolate 120 g caster sugar 4 eggs 8 egg yolks 400 g butter
Method . Melt the butter in a pot; add the broken chocolate, stirring constantly. . In a separate bowl add the eggs, yolks and sugar. Whisk until sugar has dissolved. . Add chocolate mix to the eggs and whisk. . Pour into pastry case and bake at 180 °C for 1 hour.
Ganache Ingredients Method 250 g dark chocolate . Melt chocolate and cream together over a dou250 ml cream ble boiler. Smear over the top of the tart to finish.
among Wine Magazine’s top 100 restaurants. Matthew says it is a pleasure for him to venture out of Franschhoek. “I am excited about the prospect of bringing family-friendly, quality dining to the Harvest restaurant,” he says. “Having established a name for myself in Franschhoek, this is my first restaurant venture outside of the area, and one I look forward to taking on with vigour.” The menu boasts a range of contemporary South African food, with a focus on produce from the Paarl Winelands region. It’s all free-range and organic, with Karoo lamb, beef and fresh line-fish featuring on the menu as much as possible, and most herbs and vegetables harvested from the restaurant garden. This attention to detail ensures a gastronomic experience epitomising the two components regarded by Matthew as being paramount in every dish he presents – depth of flavour and superb presentation. Here Matthew shares one of his delectable dessert recipes.
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Winederous 27 September, 2012
PAARL: GRANDE ROCHE
Dining at its most Grande Duck leg confit with braised pear, bean & bacon ragoût & potato mousseline Makes 2 portions
Ingredients
2 fresh, raw duck legs 1 L duck fat 2 sprigs rosemary 2 sprigs thyme 2 cloves garlic 2 white onions Ground pepper, sea salt 250 g large potatoes 150 g butter 30 ml milk Salt, pepper, nutmeg 250 g green beans 1 pear 70 g smoked streaky bacon 3 T sugar 250 ml white port wine ½ lemon
Duck leg
Pan-fry the duck legs in a non-stick pan until golden brown. Place in a tray. Slice the white onions and add to the tray with garlic and 1 sprig of rosemary and thyme. Season with salt and pepper. Mix and marinate for 24 hours.
Duck fat
Melt the duck fat in a pot. Heat it to 70 °C. Remove the duck legs from the marinade and place in the fat. Heat the oven to 135 °C. Cover the pot with tin foil and place it in the oven for 2½ to 3 hours. Check the tenderness of the legs after 50 minutes. They must be completely cooked, not raw at all. When the duck legs are cooked, remove them from the fat, place on a tray and allow to cool.
Potato mousseline
Wrap the potatoes in tin foil. Cover the bottom of an oven tray with salt. Place the wrapped potatoes on top in the oven at 180 °C for 1½ hours, or until the potatoes are soft. Remove from the oven and take off the tin foil. Mash the potatoes very finely and ensure there are no lumps. Add the butter to the potatoes and season with salt, pepper and nutmeg. Add the milk and mix everything together very gently. Cover and keep warm.
Beans, bacon and pear
Peel the pear and cut into eighths. Remove the
pips and trim to look nice. Leave in citrus water (water with a drop of lemon juice added to it). Remove the ends of the green beans and cook until soft in salt water, then place them in ice water. Remove from ice water and dry on kitchen towel and keep on one side. Cut the bacon into strips, fry in a non-stick pan, remove and leave on one side. Heat a pan, melt the sugar and wait for it to turn golden brown. Add the pears and butter, and let everything caramelise together, making sure it doesn’t burn. Add the port wine. Reduce till the pears are soft, but not overcooked. When this is done, add the beans and the crispy fried bacon.
Back to the duck legs
Heat a a drop of oil in a non-stick pan. Place the duck legs in the pan and colour lightly on the skin side. When golden brown, turn over, add the remainder of the butter, garlic, rosemary and thyme. Place in the oven at 170 °C for 2 to 3 minutes to warm again inside. Remove and place on a paper towel.
Plating
Place a duck leg in the middle of a plate. Add the bacon, pear and bean ragoût on top of it. Pipe the potato mash around it. Garnish with herbs and drizzle olive oil around it.
Tips
If you mash the potatoes for too long, they can become sticky and gluey. We use a lot of butter in the recipe. This can be replaced on a 50–50 basis with cream. You can also replace the pear with apple. You can confit most items, including chicken and rabbit legs. You can reuse the fat – it is deeply flavoured.
About the chef Roland Gorgosilich is the executive chef of the 5-star Grande Roche Hotel. This Michelintrained chef hails from Austria and infuses classic international cuisine with his signature flair and innovation. Bosman’s Restaurant at Grande Roche has been recognised as one of the Top 100 restaurants in the world and one of South Africa’s Top 10.
Rock Run & Cancer Awareness
Chef Roland Gorgosilich from Grande Roche Bistro Allegro Mondays to Wednesdays: Bistro Allegro is open for hotel guests only. A three-course menu will be served for lunch and dinner. Thursdays to Sundays: Bistro Allegro will be open for hotel guests and visitors. The full Bistro Allegro menu and set menu will be offered. Bosman’s Restaurant Bosman’s will be open from 18:30, Thursday to Sunday, for both hotel guests and visitors.
VISIT OUR NEW WINE TASTING VENUE On the banks of the Spier dam, with stunning views of the Helderberg mountains
t Cancer s a re B r fo p Boot cam reakfast Rock RunP·ink Hair Spraying · Bly good nail Bar · rie wines & brandy · serious sh juice biltong · fre · ts burgers · Labo n a s is ro c ch, ·
mu r the kids and fo t n e m in a ! rt · ente mucH more funky clothes
cakes coffee · cup
LABORIE WINE FARM | MAIN ROAD PAARL T. 021 807 3390 | www.laboriewines.co.za
Enjoy special tastings: 22 & 29 September TASTE ACROSS VINTAGES 13 & 20 October LEARN TO BLEND Or pair delectable treats with our award-winning wines. For more information contact Tania on 021 809 1984 or taniac@spier.co.za
Winederous 27 September, 2012
ELGIN: IONA VINEYARDS
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Every wine label tells a story TISH MCGEE
A
few weeks ago, with the promise of spring on our doorstep, I was fortunate enough to be invited to the unique wine-growing valley of Elgin, where I joined Andrew and Rozy Gunn at Iona Vineyards for the launch of their new wine label – the One Man Band. Okay, okay. I know what you’re thinking: “Please, not another new label in the sea of endlessness.” But, hang on. Take a sister wine lover’s word: this one is truly worth a gander. So, what makes this one special then? That is, besides the obvious reason that it tastes exceptional and the fact that it has been nominated for a five-star John Platter rating – for
Andrew and Rozy Gunn from Iona Vineyards
those who care about that sort of thing. For us to truly appreciate what the One Man Band is all about and what it stands for, we must first go back in history a little bit. After all, Iona is a 10year overnight success story. After studying art at UCT, Rozy became an arts lecturer at Wits University. She and her then husband Derek Bauer, a political cartoonist, moved back to the Western Cape in 2001, where they purchased a piece of land in the Elgin Valley, now named Brocha Vineyards. A cruel twist of fate led Rozy to lose her husband in a car accident, leaving her with two young children – one two years old, and the other still a tiny baby. But what does this all have to do with wine? Well I believe, and so do many at Iona, that a wine is more than just fermented grapes. It is a narrative, an autobiography, a memoir. It holds within its very make-up a story of trials and tribulations, of sadness and regret, of love and companionship, and of family. So please bear with me. . . Rozy soon sought the aid of local wine enthusiast and neighbouring landowner Andrew Gunn from Iona, as she was suddenly left with a huge piece of land, no support structure and little to no knowledge of wine farming. A damsel in distress and a knight in shining armour? No. Just two people who found refuge in one another. And as their love for each other grew, so did their passion for winemaking. This is where the wine lover in me goes: Yay! Because winemaking is bland and technical without passion. What I adore about these partners in wine is that Rozy is this petite little person with so much fire in her belly. And on the other side there is Andrew – a gentle giant with a handshake that swallows you
up, and a man who enjoys tackling wine head-on in a practical, goal-orientated way. The artist and the engineer. They complement each other, just as wine needs all the elements to be perfectly balanced and lingering. Too little acid, and a wine become flimsy. Too much acid, and a wine becomes metallic and undrinkable. The physics is simple: cut off one leg of a table and it all comes tumbling down. To me, the One Man Band is that perfect balance. When the two were married in 2003, they kept both their properties. His high up on the hill, overlooking the ocean, and hers more inland. They cleverly took Rozy’s Shiraz, Mourvèdre and Viognier, as well as a little Petit verdot, all of which thrive in the slightly warmer, sheltered valley terroir of her farm, while Andrew took his Cabernet sauvignon and Merlot, which benefit from the cooler sea breeze – again, an absolute balance. Their talented young winemaker, Werner Muller, then took all these exceptional components and combined them to create the One Man Band. Which, by the way, is named after one of the sculptures of Rozy’s UCT lecturer and favourite sculptor, Bruce Arnott. It encompasses exactly what Iona Vineyards is all about – harmony and unison. The team at Iona value each member, and therefore move as one entity, one person if you will. Rozy said it best when she said: “We need to keep moving, because once we stop moving, the music will stop. And we don’t want it to ever stop.” Not once in the entire afternoon I spent with the group did Rozy or Andrew claim the glory of this wine as their own. It was conveyed as being a group effort, a collective accomplishment, where everyone gets to share in its success.
So you see, the One Man Band is not just simply a red blend made up of 60% Shiraz, with the remainder consisting of Cabernet sauvignon, merlot, Petit verdot, and Mourvèdre (I know some of you were dying for that bit of info). It’s so much more than that. Those are only the little facts, and hopefully, from now on, when you see a new wine label you will recognise it as being similar to the book cover of a charming story, rather than just another label. Let’s enjoy it for its personality, its history, and all it is worth.
The One Man Band statue by Bruce Arnott graces the entrance to the beautifully renovated Iona tasting room.
Elegantly Elgin Wine Route opens its cellar doors The wine producers from the Elgin Valley will show off their uniquely elegant coolclimate wines during a series of Open Wine Weekends to celebrate the launch of the Elegantly Elgin Wine Route. Enjoy the Iona One Man Band and other flagship wines from Elgin on the weekend of 6 and 7 October, when 16 estates will open their cellar doors to the public, allowing consumers the opportunity to experience all the Elgin Wine Route has to offer. The Open Wine Weekends will take place every month, with the focus on a specific varietal, until May next year. The theme in October is: “Celebration of Cool Climate Wines”, followed by Sauvignon blanc in November and Chardonnay in December. The members of the new wine route include Almenkerk, Arumdale, Elgin Ridge, Elgin Vintners, Hannay & Catherine Marshall Wines, Highlands Road, Iona, Lothian, Mofam, Oak Valley, Oude Molen Brandy Distillery, Paul Cluver, Shannon Vineyards, Spioenkop, South Hill and Winter’s Drift. All cellar doors will be open from 10:00 to 16:00 on both days. Be sure to stop over for lunch at one of the top culinary destinations in Elgin, such as Gordon Manuel@The Venue on South Hill, or Fresh at the Paul Cluver Estate. Bookings are essential. For more information pay a visit to www.elginwine.co.za; you can also stay updated via Facebook (“Elegantly Elgin”) and Twitter (@elegantlyelgin).
The Elgin Valley features utterly breathtaking scenery. Here, Iona Vineyards is visible in the foreground.
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Winederous 27 September, 2012
VAN RYN’S: FOOD & BRANDY PAIRING
Reserve Collection shines at Umami LIZA SCHREUDER While the concept of food and wine pairing is nothing new, I was surprised to discover how well food and brandy can be enjoyed together. Granted, it was some of the best brandy in the world – the Van Ryn’s Collection Reserve range – and the restaurant was not called Umami for nothing (in Japanese the name means “deliciousness”). As someone who seldom drinks brandy – let alone with food – the exclusive Van Ryn’s brandy and food pairing I attended recently revealed some interesting facts. For starters: because it is made only from grapes, brandy is as exciting and multidimensional as wine. It is amazingly versatile when combined with other flavours, such as fruit, spices, chocolate, coffee and cream. Secondly: the ageing process has a profound influence on the colour, nose, flavour and taste. To demonstrate the difference, we were
treated to a delicious three-course lunch, with each course paired with a different single potstill brandy. The 12-year-old Van Ryn’s Distiller’s Reserve, with its exciting flavours of fruits, spices and herbs, and its soft velvety finish, went surprisingly well with the starter of shitake mushroom parfait, bringing out flavours of citrus and rooibos. Next up, the slightly darker 15year-old Van Ryn’s Fine Cask Reserve, characterised by a chocolate and liqueur taste melded with oak, was perfectly paired with the main course of beef fillet served with a creamy brandy, pepper and Parmesan jus. Finally, the decadently rich and satiny texture of the 20-year-old Van Ryn’s Collector’s Reserve beautifully complemented the rich dessert of chocolate fondant served with vanilla bean ice-cream and fresh berries. This brandy is the crown jewel in Van Ryn’s collection, with a marvellous nutty character that combines with fruit and oak to produce a silky soft finish.
So there you have it – brandy and food can indeed be combined to produce a sublime taste experience. Although the purists will probably still insist that it’s best enjoyed neat, with ice or a dash of water (or both). To learn more about Van Ryn’s internationally acclaimed brandies, a visit to the distillery near Stellenbosch is highly recommended. They offer various tastings, pairings and distillery tours. For more information visit www.vanryn.co.za, or contact Van Ryn’s on 021 881 3875 or at vanryninfo@distell.co.za. Interesting brandy facts ) South Africa is the world’s fifth largest producer of brandy, most of which is consumed domestically, and brandy remains South Africa’s favourite spirit. ) It takes 5L ofwine to make only 1L of brandy. ) In South Africa, three styles of brandy are made – pot-stilled, vintage and blended. Of the three, pot-stilled brandy is the richest and most complex. Its intensity of flavour comes from the rich, fruity aromas concentrated during distillation in traditional copper potstills that combine with spicy, vanilla and woody characters resulting from ageing in French oak barrels. ) The alcohol content of one tot of pot-still or vintage brandy in a tall glass filled with water, soda or a mixer of your choice and ice is no more than 3% to 5%. That’s lower than most beers and less than half of the alcohol in the average glass of wine. ) Van Ryn’s, the only brandy distillery in South Africa with an on-site cooperage, has several thousand brandy maturation casks, all imported from Limousin, close to Cognac, in France. These barrels are all made from pedunculate oaks that are between 120 and 200 years old at the time of felling. The wood is hand-split in the direction of the grain and airdried to preserve its innate vivacity.