Waterkloof The News Issue 7

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

WATERKLOOF THE NEWS is designed and published by PURE PURE is a full service creative agency offering design, publishing, branding, web design and marketing.

For business enquiries, call +27 (0)21 424 6918 or email hello@purepublishing.co.za www.purepublishing.co.za All rights reserved. Reproduction in whole or in part without written permission is strictly prohibited.

LET'S STAY IN TOUCH! Join us on social media and share in the Waterkloof story:

facebook.com/Waterkloof

@WaterkloofWines

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.

WWW.WATERKLOOFWINES.CO.ZA | 03

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

WWW.WATERKLOOFWINES.CO.ZA | 05

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

WWW.WATERKLOOFWINES.CO.ZA | 07

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