SPRING IS IN THE AIR Brought to you by www.waterkloofwines.co.za
Inside This Issue 03 / RESTAURANT
07 / FUNCTIONS
Heat things up in the kitchen and get Seriously Cool
End the year in style at our “Cellar in the Sky”
04 / DISCOVER
08 / NOTES
Waterkloof like you've never seen it before
Travel around the world with Waterkloof
06 / WINE Taste the latest additions to our biodynamic portfolio
WELCOME Spring is in the air
This time of year is truly magical. The sky seems a little bluer, the sun a little brighter, the air is filled with floral notes, and tiny green buds slowly begin to raise their sleepy heads on the vines, awakening after their winter dormancy. Our thoughts turn to the promise of the warm weather ahead … and, I don’t know about you, but mine include sitting back on the patio with a glass of crisp Circle of Life White, tucking into a picnic on the lawn with a bottle of Seriously Cool Cinsault, and summer holiday dining with plenty of Circumstance Sauvignon Blanc and Viognier. Luckily, a membership to our Wine Club means that a bottle of your favourite Waterkloof wine is always at hand to create those perfect moments. If you’re not yet a member, we’d love to welcome you to the club. You’ll find joining details and more information on this page. Let’s raise our glasses and toast to the arrival of spring!
SALES & MARKETING MANAGER CLAUDIA YOUNG-KELLY claudia@waterkloofwines.co.za TASTING LOUNGE MANAGER ZANDRI VAN BREDA zandri@waterkloofwines.co.za CHEF GREGORY CZARNECKI chef@waterkloofwines.co.za RESTAURANT MANAGER MICKY DOLLIE restaurant@waterkloofwines.co.za CELLAR MASTER NADIA BARNARD nadia@waterkloofwines.co.za FUNCTION MANAGER JO-AN CAMPHER jo-an@waterkloofwines.co.za WINE CLUB JANNIK LE ROUX jannik@waterkloofwines.co.za
EDITORIAL/CREATIVE TEAM EXECUTIVE CREATIVE DIRECTOR ANDREW BURKE andrew@purepublishing.co.za CONTENT & WRITING LINDA HARDING linda@thesquashedtomato.co.za DEPUTY ART DIRECTOR DAVE STRAUSS dave@purepublishing.co.za SENIOR DESIGNER TESS GREEN tess@purepublishing.co.za
CLAUDIA YOUNG-KELLY SALES & MARKETING MANAGER
PHOTOGRAPHY GRAEME ROBINSON graeme@graemerobinson.com CHRISTINE MEINTJES www.christinemeintjes.com
Join theWaterkloof Wine Club www.waterkloofwines.co.za/wine-club/
Seriously cool wine journalists love Seriously Cool Cinsault! Richard Hemming, wine critic and writer at internationally acclaimed www.jancisrobinson.com, recently selected our Seriously Cool Cinsault as Wine of the Week! Incidentally, it’s the fourth time that one of our wines has been awarded this prestige. RICHARD WRITES: “Cinsault gets a bad rap for being tough and rustic, but this version displays no such ugliness. Rather, it is pale in colour, medium-bodied and with dainty tannins that stay perfectly smooth at cooler temperatures.
02 | WWW.WATERKLOOFWINES.CO.ZA
Genres in wine are very well established, and rarely does something step out of these boundaries really successfully. To achieve that with a much-maligned grape is even more admirable. This seems very much like a wine from the heart – as do several other Waterkloof wines.” Visit www.waterkloofwines.com to read the full review, and turn to the next page for a seriously scrumptious recipe pairing idea!
Read the online edition at www.waterkloofwines.co.za
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P H O T O G R A P H Y B Y C H R I S T I N E M E I N TJ E S , G R A E M E R O B I N S O N
Those who love our wines will be happy to discover that Waterkloof offers an exclusive club for devotees. As a club member you will be entitled to a free tutored tasting for two, be advised of special and limited release wines before launch to the public, be invited to special events and tastings with our Cellar Master, and receive a regular Waterkloof newsletter. There are no annual membership fees. To join, simply purchase 24 bottles of any wine from our Waterkloof ranges within a 12-month period.
Distribution: WATERKLOOF THE NEWS is distributed by Waterkloof and available on request by emailing info@waterkloofwines.co.za
FOOD & WINE
Get cool & delicious this spring
Serve up a springtime food and wine affair with our Seriously Cool wine range and Chef Gregory's scrumptious pairings SE•RI•OUS: 1. well-structured, memorable length on the palate 2. [wine] hails from seriously old vines
DUCK TERRINE AND SERIOUSLY COOL CINSAULT
GRILLED COB AND SERIOUSLY COOL CHENIN
COOL: 1. recommended to be enjoyed at lower temperatures 2. wine stems from the cooler Helderberg region
Chef Gregory recommends serving this terrine with mango chutney and a fresh loaf of ciabatta with Seriously Cool Cinsault.
Chef Gregory’s foolproof method for making perfect grilled fish. Make sure to use the freshest SASSI green-listed fish. Pair with Seriously Cool Chenin.
Spring has arrived and it should be taken seriously… and slightly chilled. Our Seriously Cool Chenin Blanc 2014 and Cinsault 2013 are produced from old bushvines that grow on cool slopes in the Helderberg. Here, pockets of low-yielding vineyards are fanned by False Bay sea breezes, ensuring long and slow ripening that results in complex aromatics, beautifully balanced acidity and concentrated flavours. Tempt your tastebuds and enjoy our Seriously Cool wines with these sensationally simple recipes, recommended by Chef Gregory Czarnecki of The Restaurant at Waterkloof:
INGREDIENTS
STEP 01 Scale and gut the fish (or have your fishmonger
Duck breasts (trimmed) 600g, sliced bacon (divided
do this for you). Clean the fish under cold running water.
into 2 portions) 250g, pork roast (cut into 1cm cubes)
The bones and skin will protect the delicate flesh and
1kg, chopped duck livers 210g, milk 100ml, 2 chopped
keep it juicy.
banana shallots, 2 bread slices, 1 garlic clove, 7 whole white peppercorns, salt 3g, 12 coriander seeds, 2
STEP 02 Make about 3-4 incisions (about 1cm deep)
cloves, 2 shots cognac, 2 eggs, pistachios 40g,
in the flesh on each side, in order to distribute the heat
dried cranberries 65g, duck fat 50g
equally when grilling.
STEP 01 Sear the duck meat with duck fat in a hot pan.
STEP 03 Season the cavity with salt and pepper, and
Allow to cool. STEP 02 Roughly chop the cooked duck
stuff it with your own desired flavourings: coriander,
meat. Blend the pork roast, cooked duck meat and half
sliced lemons, parley, basil… the choice is yours.
the bacon into a coarse texture, using a food processor.
Season the outside as well and coat generously with
STEP 03 Soak the bread in the milk for 10 minutes.
good quality olive oil.
Seriously Cool Cinsault Lively and not overtly fruity, with a combination of cherry, liquorice and earthy spices on the nose. Soft, supple tannins are complemented by elegant fruit flavours on the palate. Absolutely delicious with duck, pork and spicy dishes. Serve at 14° C.
Blend the bread, livers, shallots and garlic. Add this to the coarse duck, pork and bacon mixture. STEP 04
STEP 04 Ensure that the heat is distributed evenly under
Grind the spices and use to season the final mixture.
the grill. Your coals need to be hot, but not searing hot as
Beat the eggs and add. STEP 05 Mix well to incorporate
this will burn the skin before the fish is cooked through.
all of the ingredients. Add the cognac, pistachios and
Seriously Cool Chenin Exudes aromas of stone fruit, white flowers and a touch of honey, with a crisp acidity carrying through on the finish. Thanks to its pure, clean flavours, this maiden vintage complements seafood dishes perfectly. Serve at 10° C.
cranberries. Finish off by adding the salt and mix well to
STEP 05 The secret is that once you have put the fish
blend. Scoop the mixture into a terrine mould and lay the
on the grill, you must be patient. Don’t try to flip it too
remaining bacon rashers across the top. STEP 06 Bake
frequently, as this will just cause the skin to stick to the
for two hours at 160°C in a bain-marie (or place in a deep
grill. Wait a few minutes and then gently turn the fish
roasting tray filled with water). Once cooked, allow to cool
with a spatula. Cooking time depends on fish size, but
completely and refrigerate. The terrine needs to mature
the incisions in the flesh will give you a good idea during
for about two days to release all of the flavours.
the grilling.
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M A P C O N C E P T B Y W W W. P U R E C R E AT I V E . C O . Z A I L L U S T R AT I O N B Y M U T I
W E L C O M E T O WAT E R K L O O F
At Waterkloof, we believe that the future of farming looks a lot like the past: self-sustaining, biodynamic, alive. Explore our world
01 “ Cellar in the Sky”: Waterkloof restaurant & cellar 02 B ird’s eye view: Helicopter rides 03 S tables: Percheron horses plough, compost, spray and harvest the vineyards 04 A rt: Tree sculpture by Strijdom Van der Merwe 05 V ineyard: Grapes grow on windswept slopes 06 W eddings and Functions: Celebrate with us
07 V ineyard: Grapes are hand-harvested 08 H arvesting: Percheron horses pull our carts 09 C hickens: Naturally reducing pests in the vineyard and providing free-range eggs 10 Proteas: Preserving the Cape Floral Region 11 Peacock: Naturally reducing pests in the vineyard 12 B iodynamic: Earthworm farm and compost
13 D orper sheep: Naturally reduce the level of weeds and vegetation between the vine rows 14 V egetables: Permaculture garden provides vegetables and herbs for the restaurant 15 C ows: Producing biodynamic compost and teas 16 W ild flowers: Preserving the Cape Floral Region 17 E ntrance: Welcome to Waterkloof
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WINES
BOT TLED BIODYNAMICS “We choose to farm in harmony with nature in order to produce wines that excel in quality, flavour and sustainability.” - Paul Boutinot, Custodian
A
t Waterkloof, we treat our
farm as a living entity. Our approach to winemaking is focused on the preservation and nourishment of the soil in which our vines grow, enhancing the fertility of our soils with entirely natural means. Our methods include the production and use of our own biodynamic preparations, fertilisers and composts, and our farming
team boasts Percheron horses, cattle, sheep, hens, rabbits and earthworms as valuable, hard-working members. This biodynamic approach allows our vines to become self-reliant, with stronger shoots, thicker leaves and deeper root systems. The vineyards are naturally balanced and produce smaller grapes with more concentrated flavours. Our methods also impart a sense of place, with distinctive flavour profiles resulting from the specific terroir.
“Our approach to winemaking is focused on the preservation & nourishment of the soil in which our vines grow”
Biodynamic soil is healthy and alive, and its characteristics translate into the unique aromas and flavours that make a wine truly distinctive. “The result of biodynamic farming is found in the quality of the wine, which is not dependent on chemical herbicides, fertilisers or pesticides,” says Cellar Master Nadia Barnard. “Great grapes make great wine and it’s all about minimal intervention. I take pleasure in finding those same aromas that I tasted in the vineyard, in my glass.”
TA S T E T H E D I F F E R E N C E W I T H O U R L AT E S T R E L E A S E S
CIRCUMSTANCE CAPE CORAL MOURVÈDRE 2014
CIRCUMSTANCE SAUVIGNON BLANC 2014
CIRCLE OF LIFE WHITE 2012
CIRCUMSTANCE CABERNET FRANC 2012
Pale salmon in colour, the 2014 vintage
An elegant wine with notes of peach,
Our Circle of Life range is produced to
Our maiden vintage purrs with French
offers delicate floral aromas. Hints of
lime and gooseberries on the nose.
reflect the totality, philosophy and specificity
finesse. A classic Cabernet Franc on the
pomegranate and plums are prominent
This vintage has a rich texture and full
of Waterkloof, showcasing a blend of our
nose, it tempts with notes of blackberry, black
on the nose. The palate is soft and
mouth-feel, with a lingering minerality that
varying terroir characteristics and grape
pepper and thyme. The palate is long and
supple, with balanced acidity. Perfect
is enhanced by fresh acidity. An excellent
varieties. Lime and peach notes abound on
elegant, with a memorable finish. Cabernet
on its own, this wine is also an excellent
partner to fresh crayfish, grilled over hot
the nose of this white blend – the wine is
Franc’s liveliness makes it an excellent wine
food companion and a natural partner for
coals, and a springtime essential for
intense, with great balance. A tight mineral
to pair with many different dishes. Slow-
seafood and fragrant Thai dishes.
al fresco dining.
core and creamy mid-palate allows for great
roasted lamb shank, rubbed generously with
complexity and a persistent finish.
rosemary, is one of our favourite pairings.
FUNCTIONS & WEDDINGS
Celebration
TIME
Waterkloof offers the ultimate setting for a spectacular winelands event
WHAT OUR RECENT BRIDAL COUPLES HAD TO SAY:
“ The fact that the food, wine and appreciation of nature’s beauty are married so delicately together makes Waterkloof a special place for any couple to celebrate their union” Terry-Sue & Ryan, March 2014
O
ur unique position overlooking False Bay and the winelands will form the perfect backdrop for your special occasion – from romantic weddings and intimate anniversary gatherings, to festive Christmas functions and unforgettable year-end parties. They say the perfect setting makes way for the perfect function, and you’ll find it all at Waterkloof.
“They say the perfect setting makes way for the perfect function, and you’ll find it all at Waterkloof!”
SAY “I DO” AT OUR CELLAR IN THE SKY
BID THE YEAR FAREWELL IN STYLE
Your team has put in many hours of hard work during the year and it’s high time that you all get together to celebrate – briefcases strictly unwelcome. Whether big or small, our estate offers customised year-end function and Christmas party packages to ensure that your team relaxes and parties in style. Our modern restaurant and event space is intimate and warm, while remaining functional and fresh
meetings, we’re proud to offer our exclusive-use Dining Room (seating 12 persons). Situated on our upper level, this venue boasts complete privacy, complemented by uninterrupted views of the surrounding mountains, vineyards and ocean.
– creating the ideal function venue to bid farewell to the year that’s been and share excitement for what the New Year will bring. For smaller, more intimate gatherings, such as private lunches, dinners or
We offer tailor-made luxury weddings combining personal service, superb wines, delicious cuisine, breathtaking views and, of course, our signature focus on sustainability, to ensure that every bride and groom treasure their celebration forever. For a tailor-made package to suit your function, contact us on 021 858 1491 or email us on restaurantwaterkloofwines.co.za
“ The venue was very ‘us’ – fantastic location, outstanding food and delicious wine. About half of our guests came from abroad, so it was important to me that I could show my beautiful country in all its magnificence!” Amanda & David, March 2014
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DIARY & NOTES
Waterkloof
Diary 11-12
September, Thur-Fri
The Beautiful South Wine Show Place: London www.winesofthebeautifulsouth.co.za
17
September, Wednesday
Nicholson & Smith Trade Wine Show Place: Sandton Square (JHB)
AROUND THE WORLD WITH WATERKLOOF
complement food and will improve in the glass over the course of a meal. It is therefore far more rewarding to gain a listing at one of the world’s top restaurants, than to receive a rating from a journalist who may only taste (then spit) a wine. There’s a difference between tasting and drinking.
Louis Boutinot chats about sharing, drinking and enjoying our wines across the globe
TELL US ABOUT A FEW OF YOUR FAVOURITE RECENT WATERKLOOF DINNERS? Highlights would have to include two exotic locations: one on a beach in the Maldives, and the other at a safari lodge
IN HOW MANY COUNTRIES CAN
in Tanzania.
ONE FIND WATERKLOOF WINES TODAY?
“We feel honoured to be flying the flag for South Africa”
Twenty-six – including the traditional wine-drinking markets of the UK, Netherlands and the USA, but also in
26
September, Friday
Wine Concepts Seductive Sauvignon Blanc Festival Place: Vineyard Hotel (CPT) | www.wineconcepts.co.za
emerging wine-consuming countries such as India, Tanzania and the UAE.
For impeccable food quality and wine
To find our wines in your country, visit our
matching, it would have to be the Waterkloof
website: www.waterkloofwines.co.za
dinner at Heston Blumenthal’s 1 Michelin Star pub, The Hind’s Head. And, of course,
AND ON WHICH PRESTIGIOUS WINE
14-15
October, Tues-Wed
Stellenbosch at Summer Place Place: JHB | www.wineroute.co.za
13-16
November, Mon-Wed
Helderberg Wine Festival Place: Helderberg www.helderbergwinefestival.co.za
it doesn’t get much better than enjoying
LISTS? Our wines are now poured in eight of the San Pellegrino World Top 100
the food that we produce on the farm, WHY DO RESTAURANT LISTINGS
Restaurants, including Azurmendi (Spain),
MATTER? Having our wines selected by
The Test Kitchen (South Africa), Dinner by
some of the world’s best sommeliers, for
Heston Blumenthal (UK) and Zuma (UAE).
their European-dominated wine lists, is a
We are also proud to have our wines served
real privilege. We feel honoured to be
THE NEAR FUTURE? We’re excited
on the Signature Wines list of Hakkasan
flying the flag for South Africa.
about the addition of our False Bay
internationally. The original Hakkasan
at Waterkloof. WHAT CAN WE LOOK FORWARD TO IN
Sauvignon Blanc to Emirates flights from
outlet (London) was one of the first Michelin
At Waterkloof, we gravitate towards
November 2014, as well as a potential
Star-awarded restaurants to list Waterkloof.
those wines that speak of the earth, that
journey east to establish our wines in China.
VISIT
WATERKLOOF WINERY & RESTAURANT DIRECTIONS FROM CAPE TOWN
alongside our own wines, at The Restaurant
US
GPS Coordinates 34º06’29.4”S 18º52’47.9”E
Take the N2 towards Somerset West. Travel for approximately 30 minutes. Take the R44 Somerset West (Broadway Boulevard) turn-off on the left-hand side. At the set of traffic lights on the bridge, turn left towards Somerset West Main Road. At the first set of traffic lights, turn right into Somerset West Main Road. Continue down the main road and through town, past several traffic lights. Remain in the left hand lane and pass the Vergelegen Mediclinic on your left. Follow the signs for the Sir Lowry’s Pass Village Road. Continue for approximately 3 km up Sir Lowry’s Pass Village Road. Waterkloof’s entrance gate is on the left-hand side.
DIRECTIONS FROM STELLENBOSCH
CONTACT WATERKLOOF
DISTANCES FROM WATERKLOOF
Take the R44 towards Somerset West. At the set of traffic lights with the Lord Charles Hotel on your right,
Sir Lowry’s Pass Road, Somerset West
Airport – 36 km / 30 minutes
turn left into Somerset West Main Road. Continue down the main road and through town, past several
T
+27 (0)21 858 1292
Cape Town – 51 km / 35 minutes
traffic lights. Remain in the left-hand lane and pass the Vergelegen Mediclinic on your left. Follow the
F
+27 (0)21 858 1293
Franschhoek – 55 km / 35 minutes
signs for the Sir Lowry’s Pass Village Road. Continue for approximately 3 km up Sir Lowry’s Pass Village
E claudia@waterkloofwines.co.za
Stellenbosch – 23 km / 25 minutes
Road. Waterkloof’s entrance gate is on the left-hand side.
W www.waterkloofwines.co.za
Hermanus – 76 km / 50 minutes