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Visit us: Spier Wine Farm @spierwinefarm #spiermemories t: 021 809 1100 www.spier.co.za
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A recipe for a hearty warm leek and potato soup from Charl Coetzee, the head chef at Eight restaurant. WELCOME TO THE SPIER WERF If you go down to the Werf today, you’re sure of a big surprise: oak trees; rolling lawn; a kitchen garden bursting with fruits and vegetables. And all surrounded by the dazzling embrace of Cape Dutch buildings.
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21 Gables Range, a celebration of Spier’s winemaking heritage.
Find out what’s happening on the farm this quarter.
THE WERF RESTORATION
Welcome to Spier’s newly renovated farmyard – the historic heart of a farm that can claim a recorded history dating all the way back to 1692. Once home to moyo restaurant, the Werf was lovingly restored in late 2014. “We’re delighted that picnickers and visitors to our restaurants are able once again to laze on the Werf’s lawns under the ancient oak trees, enjoying views of the historical buildings which surround them,” says Mariota Enthoven, daughter of Dick Enthoven who bought Spier in 1993. A M E T I C U L O U S R E S T O R AT I O N After the closure of moyo restaurant, the Werf and some of the buildings adjoining it were in need of repairs. Fast-growing alien hedges, concrete beds, gravel and some sections of paving that formed part of the outdoor restaurant were removed. Extensive patches of grass were planted and tree specialists administered some care to the old oak trees. Restoration work was done to two structures. The first is the Jonkershuis, which is made up of three buildings. The first is believed to have been the living quarters of the eldest son, farm manager or widowed mother of Albertus Myburgh who built it in 1778. Research by archaeologist Hennie Vos suggests that the second structure, built in 1817, was an outbuilding used for storage and for keeping animals. The third building is an extension built in the late 20th century. The second structure requiring changes is thought to have been the Old Kitchen built by the Van der Byl family in 1812. It was important for Spier to use methods that were historically appropriate when restoring these structures. Lime-plastering was applied to damaged sections of the walls (better suited to cover the brickwork than modern cement-based plaster) and walls were also painted with limewash. Both lime-plastering and limewashing were techniques used at the time of the buildings’ construction. Specialists also did extensive restoration of timber work, including ceilings windows, frames and doors.
Visitors can now enjoy lazing on the lawns of the newly restored Werf — the historic heart of Spier Farm. O L D S PA C E , N E W B E G I N N I N G S The aim of the restoration has been to transform the space into one that is both relevant and sensitive to its historical uses – reconnecting the Werf to its past so that it once more becomes a hub of activity, where agriculture, artisan food and creativity find expression. Over the past few months, the Werf and its adjoining buildings has hosted a number of exciting offerings. During the summer, the Jonkershuis was home to a wine bar as well as Lutge, a pop-up gal-
FA R M FR E E D OM
2 NIGH TS , 2 A DU LTS & 2 CH ILDREN
R 2320 P ER NIGHT The farm air. Peace. Quiet. Getting out and doing things together. On Spier Farm being a family is easy. Your children are made to feel welcome, and we have plenty to keep them happy. And even more to stir up their sense of wonder. Step into the world of Eagle Encounters, have a picnic and a proper farm dinner; farm-to-table eating at Eight Restaurant. A relaxed round of wine tasting. Fun grape juice tasting for the children. Ice-creams at Eight-to-Go. All this for all of you, all included.
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lery showcasing furniture made using reclaimed antique wood as well as ceramics and art by Cape creatives. The Old Kitchen hosted Décor-Z, a collaborative exhibition curated by internationally acclaimed artist Liza Grobler. The show invited visitors to explore its playful, offbeat take on interior spaces and featured collaborations with leading artists that included Barbara Wildenboer, Jeanne Hoffman and Daniella Mooney. The Werf’s old rose garden has been transformed into a food garden with herbs, fruit and vegetables. These supply Eight, Spier’s farm-to-table restaurant, and the Spier Hotel. The plants are being grown according to organic and biodynamic principles — without the use of pesticides and artificial fertilisers. “The Werf is our heart, and its restoration is the beginning of a new chapter in the story of this historic space,” says Mariota. “The artisanal experiences we offer visitors here will evolve as we reconnect with our roots, inspired by how things were done in the past – but in a way that is relevant to contemporary life. Whatever we do here, we want it to be underscored by integrity and love – and accessible to all.”
Book: reservations@spier.co.za or 021 809 1100. / PA G E 1
GARDEN J O H N ’S FOOD GARDEN The Zimbabwean-born John Turner is in charge of Spier’s food garden in the Werf. Planted in September last year, it is farmed biodynamically, without the use of pesticides or artificial fertiliser. There are roughly 75 different species of herbs, fruit trees and vegetables growing – these are used by Eight restaurant and the Spier Hotel.
Feeling inspired? Farmer John shares his tips for you to use when starting your own food garden at home. 1. Before you start, think carefully about the garden’s layout: factor in the distribution of sunlight (orientation and aspect), access (paths and walkways), distribution of water (irrigation systems), wind (windbreaks and sheltered sites). Take note of unique niches such as hot spots, shady areas, areas prone to wind or frost, and where you should place longstanding perennial plants (fruit trees or other perennial shrubs or herbs). 2. Avoid too much deep digging (unless absolutely necessary) as this disturbs soil life and increases oxidation of soil organic matter. Rather build soil upwards, creating raised/boxed beds. 3. Keep soil covered as much as possible with living groundcovers or non-living organic mulch (straw, bark, or leaves). 4. Have regular supply of compost to keep your soil alive and full of vitality. If you don’t have space for a conventional compost heap, set up a worm farm – this takes up very little space and is an efficient way to recycle kitchen and garden waste
material. The liquid “tea” from the worms can be diluted and used as a foliar spray on your plants. The worm casts can also be used for raising seedlings, on beds, and to make a transplanting paste. 5. Timing is key. Plant in late September/early October for summer or warmth dependent crops (cucumbers, beans, brinjal, peppers, tomatoes, courgettes, melons, maize, squashes and pumpkins). Plant in March/early April for cool season crops (broccoli, Brussels sprouts, cabbage, cauliflower, coriander, English spinach, kale, leeks, onions, oriental greens and rocket). A few varieties can be grown throughout the year – such as carrots, beets and Swiss chard. Lettuces usually do best during Spring and Autumn. 6. Monocultures are unnatural and there is increasing evidence to show that companion planting (when you plant different species next to each other) improves the flavour of your vegetables and reduces pest problems. For example, plant tomatoes with carrots, onions and basil; plant Swiss chard spinach and beetroot with beans in the summer or onions in the winter; the cabbage family (brassicas) with celery, onions/leeks and aromatic herbs. 7. Maximise vertical space: locate tall crops in the middle of growing areas, and shorter plants on edges.
8. Use perennial/biennial culinary herbs on edges of growing areas for easy access and to give structure to growing areas. 9. Think of your garden as an ecosystem rather than simply as a vegetable plot. Create refuges for beneficial pest predators. Hedges (rosemary, sages and lemon verbena are some possibilities) provide a home for ladybirds, praying mantises, spiders, wasps and chameleons. Small cairns of rocks/ stones encourage lizards and toads. For the more adventurous, a bat house provides guano and the bats themselves devour large numbers of moths and nuisance flying insects. 10. Try to water your garden in the evening where possible. Plants have been shown to “drink” between 15.00 and 03.00 so this practice is aligned to natural cycles and also greatly reduces loss by evaporation. 11. Try to follow a sequence of crop rotation. Start with leaf crops (cabbage, spinach, lettuce), then root crops (beetroot, carrots, onions, potatoes, radish, and turnips), then fruit crops (maize, cucumbers, courgettes, brinjal, peppers, tomatoes, melons, squashes and pumpkins), and lastly legumes (all the many bean varieties or, in winter, peas and broad beans).
W E D D I NG S AT S P I E R Wedding season at Spier is now officially open! After extensive restoration of The Werf, discerning couples from around the globe can now entertain their guests in our beautiful gardens, surrounded by historic buildings. Hannes Loubser, our wedding specialist with almost ten years of bespoke wedding planning experience, joined our team in January 2015. “Spier boasts all the right qualities and facilities to host unforgettable celebrations,” Hannes says. In the past few months Spier has hosted four unique weddings, each using different areas of the farm. “By drawing on the talent, passion and values of the Spier family, we are able to meet and exceed the needs of lovebirds looking for an unrivalled wedding experience,” Hannes says. “Every wedding we do here is an incredibly special and personal experience, tailor-made to suit each couple.” Hannes suggests inviting all your guests to stay over at the Spier Hotel. You’ll be able to wow them for a whole weekend with picnics, spa treatments, and wine tasting; they can also explore Spier’s vineyards and art collections on foot or bicycle.
BOOK NOW h annesl@sp
ier.co.za
Pictured here: Spanish bride Cristina Armesto crosses the bridge into a new future in the arms of her beau, Shaun Stanley. Picture: www.joannstokes.com
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FOOD WARM LEEK & POTATO SOUP Accompanied by fried dumplings SOUP Ingredients: 500g potato peeled and cut in cubes 400g leek roughly chopped and thoroughly washed 20g garlic chopped 1l veg stock 350ml cream 15g savory (or substitute with thyme) 65g and 50g butter 40g spring onion finely sliced 1 1⁄2 tbls lemon juice freshly squeezed Black pepper and salt to taste
CHARL COETZEE, The head chef at our farm-to-table restaurant, Eight, has created this warm winter dish inspired by the fresh produce from the Werf’s food garden.
Method: Sweat leeks and savory in 65g butter over medium heat for 10 min. Avoid browning. Add in potato and garlic and cook for 5 min. Cover with stock and simmer for 35 min. Pour in cream and bring to the boil. Place in a liquidiser and while blending add the 50g butter. Strain through a fine sieve and add lemon juice and seasoning. Serve in a warm soup bowl topped with some dumplings and finely sliced spring onion.
DUMPLINGS
Eight is open Tuesday to Sunday from 10:00 to 16:30 for breakfast, lunch and tea. The restaurant is also available for private functions. Call 021 809 1188 to make a reservation.
Ingredients:
* CLOS ED F O R DI NNE R DUR I NG WI NTE R
100g cooked potato mashed with salt 25g flour 80g mizuna finely chopped (or substitute with rocket) 1 egg yolk 80g gruyere cheese cut into small cubes Extra flour, egg and bread crumbs to coat dumplings Method: Mix potato, flour, egg, mizuna and gruyere together. Shape into small logs. Dip in flour, egg then bread crumbs and place in the fridge. Just before serving, deep fry until golden and drain on kitchen towel. Garnish soup with dumplings
Eight serves up wholesome, delicious food made lovingly with ingredients sourced from the Spier farm or close by. This includes fresh produce sourced from our food garden and grass-fed beef reared by Farmer Angus on Spier’s pastures.
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WINE A H E R I TA G E O F Q UA L I T Y : T H E 2 1 G A B L E S R A N G E Of all the historic farms in the Cape, Spier is blessed with the greatest number of historic Cape Dutch gables – each of them beautifully preserved. The 21 Gables range honours this unique architectural feature and also celebrates Spier’s pioneering contribution to South Africa’s rich winemaking history, which dates all the way back to the early 1700s. The 21 Gables wines – Pinotage, Chenin Blanc, Sauvignon Blanc and Cabernet Sauvignon – are each richly expressive of their terroir. 21 GABLES Sauvignon Blanc 2014
21 GABLES Cabernet Sauvignon 2011
Made with grapes grown on the slopes of the Tygerberg Hills, this bold, aromatic wine has pale-straw colour with lime rim edges. There are intense flavours of gooseberries, green fig leaves and hints of fresh grassiness. It is concentrated and richly textured, with a fresh, green finish.
Made with grapes grown on the slopes of the Helderberg mountains in Stellenbosch, this full-bodied wine has a concentrated structure and an opulent finish. There is an abundance of cassis and black cherry flavours, with concentrated oak aromas of toast and pencil lead.
Enjoy with: Grilled salmon with roasted beets and rocket, or poached shrimp with a creamy Dijon sauce.
Enjoy with: Chargrilled sirloin or rib eye. Alternatively serve with a rich oxtail or lamb shank stew.
Awards: Double gold – 2014 Veritas Awards
Awards: Silver - 2014 Decanter World Wine Awards; bronze - 2014 International Wine Challenge; bronze - 2014 Global Cabernet Sauvignon Masters; silver - 2014 International Wine and Spirits Competition; gold - 2014 Veritas Awards
21 GABLES Chenin Blanc 2013
21 GABLES Pinotage 2012
Made with grapes grown on the slopes of the Tygerberg Hills, this wine is pale gold with a lemon-rind colour rim. There are soft aromas of dried apricots with an oak and vanilla undertow. On the palate, there are white fleshed peaches, almond paste and windfall oranges.
Made with grapes grown in Stellenbosch, this dark red wine has a vibrant red hue and flavours of caramelised black cherries, hints of dark spice and dark chocolate. The full-bodied palate has a smooth entry followed by fruit and velvety tannins. Enjoy with: Mature beef, venison, lamb and ostrich dishes with berry jus or strong cheese.
Enjoy with: Crisp pork belly, duck breast with honey and spices or pickled fish.
Awards: Double gold – 2014 Veritas Awards; Trophy for Best New World Wine and Best South African wine – 2014 17th Japan Wine Challenge; silver medals at Concours Mondial, International Wine Challenge, International Wine and Spirits competition and the MUNDUS VINI Great International Wine Award
Awards: Double gold – 2014 Veritas Awards; silver – 2014 International Wine and Spirits competition; bronze – 2014 17th Japan Wine Challenge
Our wine tasting room is open daily for tastings from 10:00 to 16:30. Sample a comprehensive selection of our award winning vintages; if you're feeling peckish, then order a pairing of delicious snacks.
Join our Wine Club which offers fantastic benefits, including discounts on our wine, hotel and farm-to-table restaurant, Eight, and invites to special events. To become a member, purchase 12 bottles of wine upon sign up and another 24 bottles per year. To find out more, contact the wine shop on 021 809 1143.
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BURGERS AND BLENDS
Ever dreamt of being a winemaker? Join our winemaker for the Burgers and Blends workshop on the first Saturday of every month. We will share some of our blending secrets, and you’ll get to try your hand at blending your own wine, inspired by the award-winning Spier Creative Block 3 blend. You’ll also you have the opportunity to taste the recently launched Spier Signature blends. Our farm-to-table restaurant, Eight, will prepare its popular beef burger with gorgonzola, plum and pink peppercorn chutney served up with chips. Where: Spier Tasting Room When: 17.30 Price: R195 per person
SUNDAY
SVETLANA DOES BROADWAY
Tuck into a four-course meal as you listen to Bulgarian opera singer Svetlana serenading you with much-loved musical numbers from the stage. Where: Spier Hotel Restaurant When: 19.00 - 21.00 Price: R350 per person
Join one of our acclaimed winemakers at our farm-to-table restaurant, Eight, for a delicious four course meal paired with our flagship wines. Where: Eight Price: R350 per person for food; R150 per person for wines
FRIDAY
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21 GABLES DINNER
JUNE
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Banish the winter blues with a hearty four-course dinner of soups paired with Spier’s red wines. Where: Spier Hotel Restaurant Price: R180 per person (includes wine)
Where: Eight When: 9.30 – 12.00 Price: R155 per person
Spoil Dad to a carvery buffet with pasture reared meats and bio dynamic vegetables from our garden paired with our award winning wines. Where: Spier Hotel Restaurant When: 18.30 Price: R275 per person
J U LY THURSDAY
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JULY 30 JULY
FOOD AND WINE PAIRING
Where: Spier Hotel Conservatory When: 19.00 Price: R350 per person (includes a glass of wine per course)
This Mother's Day, grab a fancy hat and bring Mom to Spier Hotel for a magical Mad Hatter's Lunch where a delicious savoury buffet will be served, along with delectable desserts, tea and cupcakes.
This Mother's Day, make Mom feel like a queen by treating her to a Royal Breakfast at Eight. Celebrate this special day with bubbly on arrival, before tucking into the continental breakfast platters (including scrumptious mini scones and croissants etc.) as well as a full hot English hot breakfast.
FATHER’S DAY DINNER AT SPIER HOTEL
Join one of our wine educators for a delicious four-course meal paired with our award-winning wines from our premium 21 Gables and Creative Block ranges.
MOTHER'S DAY MAD HATTER'S LUNCH AT SPIER HOTEL
MOTHER'S DAY BREAKFAST AT EIGHT
Where: Spier Hotel Restaurant When: 09.00 - 11.00 Price: R185 per person (includes a glass of Spier Signature MCC or a Bloody Mary for Dad)
SOUP AND WINE PAIRING
MOTHER’S DAY
Where: Spier Hotel Restaurant When: 13.00 – 15.00 Price: R275 per person; R120 per kid under 12
Treat Dad to a meaty lunch at Eight, Spier’s farm-to-table restaurant – there’ll be plenty to choose from the grill, including steak, lamb chops and Farmer Angus McIntosh’s famous pasture-reared beef mince burger patties. The regular a la carte menu will also be available.
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FATHER’S DAY BRAAI AT EIGHT
Treat Dad to a gourmet breakfast burger at the Spier Hotel restaurant.
FRIDAY
FOOD AND WINE PAIRING AT EIGHT
FATHER’S DAY
FATHER’S DAY BREAKFAST
Where: Spier Hotel Conservatory When: 19:00 Price: R350 per person
MAY
JUNE
Where: Eight When: 18.30 Price: R195 per person
Enjoy a delicious four-course dinner paired with the award-winning 21 Gables range.
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FATHER’S DAY BRAAI NIGHT
Spoil Dad with a braai featuring all of his favourites from the grill.
JULY
TOUR DE FRANCE LAUNCH
Celebrate the launch of the Tour de France with snacks and drinks and other treats, as you watch a live-feed to the only African team participating in this year’s race, MTN Qhubeka. Reservations are essential; join our waiting list to receive further details. Where: Spier Hotel Restaurant Price: R180
Where: Spier Hotel Restaurant When: on Fathers Day Price: R250 per person (includes a bottle of Spier Signature wine) Book: reservations@spier.co.za / 021 809 1100 / www.spier.co.za / PA G E 6
CONSCIOUS CONFERENCING AT SPIER
To participate in any of these Conscious Conferencing activities, contact conference@spier.co.za / 021 809 1100 / PA G E 7
Eight is a farm-to-table eating experience in a beautiful setting next to the Eerste River. Like its name, the restaurant is an expression of balance, cycles, harmony, infinity and abundance. The produce used at Eight is either grown on the farm or sourced from nearby farmers. Natural and organic ingredients are preferred and combined to create nourishing, healthy, and delicious food.
7. EIGHT RESTAURANT
Next door to Spier’s acclaimed farm-to-table restaurant, Eight to Go offers ready-to-eat food, lovingly prepared according to the same principles as Eight. Local, natural and organic produce is used wherever possible, and food grown on the Spier farm is preferred. Wholesome picnics and sandwiches are available to be enjoyed with a bottle of award-winning Spier wine on the lawns of the farm.
6. EIGHT TO GO AND PICNICS
5. WINE COLLECTION POINT
stunning views of the Helderberg mountains. Taste our flagship wine and premium wine ranges here.
VINEYARD TOURS
Join us on a guided Segway Tour!
www.segwaytours.co.za
Visit us at Spier Wine Farm, Baden Powell Drive (R310), Stellenbosch
12. AMPHITHEATRE
or combined, to seat 250 people. Conference rooms are adjacent to the Eerste River and have views of the Helderberg mountains.
16. SPIER HOTEL
Both the restaurant and wine bar strive to source the freshest available produce for the menus from a range of local suppliers and our farm.
t: 021 809 1157
For more information and bookings: spier@segwaytours.co.za www.segwaytours.co.za
Spier has an open air venue hosting artistic and corporate events with a capacity of 1100 people.
Spier’s Old Wine Cellar is South Africa’s oldest dated cellar building (1767).
10. OLD WINE CELLAR
The 1822 historic Manor House has recently gone through an extensive restoration and three different meeting rooms are available. In times when the owner lived at Spier, this building would have been the primary homestead. The building features artworks from the Spier Collection - one of the largest collections of contemporary South African art in the country.
15. SPIER HOTEL RESTAURANT AND WINE BAR
A boutique spa run by international experts, Camelot, is located at the Spier Hotel.
14. CAMELOT SPA
In 2007, Spier installed a pioneering centralised wastewater treatment plant which is the embodiment of our approach to waste management. It recycles 100% of our wastewater, treats it using only environmentally friendly methodology and the clean water is then used to irrigate the garden and grounds.
WALKS AND TRAILS - A walk around our gardens is a rejuvenating experience. The gardens are mostly indigenous and all plants are water-wise. Visit the Protea Walk on the south bank of the Eerste River.
ART - The spaces of the Spier Hotel and conferencing rooms are adorned with art from the Spier Collection - one of the most extensive collections of contemporary South African art in the country. Spier believes that the visual arts can provide both guests and staff with new insights, and challenge us to take a fresh look at our world and environment.
The 4-star Spier Hotel lies besides the calming waters of the Eerste River. The rooms are situated in village-style buildings grouped around six private courtyards, each with its own swimming pool in a design reminiscent of the Bo-Kaap or Mediterranean villages where pedestrians have right of way.
11. CONSCIOUS CONFERENCING
Enjoy a glass of wine or a cocktail on the terrace with bar snacks, or breakfast, lunch or dinner at the Spier Hotel restaurant.
13. WASTEWATER TREATMENT PLANT
Conferencing includes an auditorium that seats 430 people and three breakaway rooms, which can be used separately,
9. MANOR HOUSE
Spier’s historic farmyard – the Werf – has been meticulously restored. Visitors can wander through the vegetable garden or relax on the lawn under ancient oak trees. The Werf is surrounded by beautiful Cape Dutch buildings which now host pop-up exhibitions and events.
8. THE WERF
FIND YOURSELF AT SPIER
1. EAGLE ENCOUNTERS At Eagle Encounters raptor rehabilitation centre, get up close and personal with birds of prey, and find out how these magnificent animals keep the Spier farm healthy and balanced.
2. CRAFT MARKET The craft market and craft shop at the Spier Hotel are projects of the Spier Craft Development Programme. Together they promote the work of more than 90 different craft enterprises, the majority of them black-owned and South African.
3. SEGWAY TOURS The Segway PT (Personal Transporter) is a two-wheeled, self-balancing electric vehicle. The tour is a beautiful glide through the farm to the vineyards with some interesting facts about Spier’s Protea Garden and wastewater treatment plant on the way.
4. WINE TASTING The wine tasting experience offers award-winning Spier wine paired with innovative food offerings. The stylish venue, on the banks of the popular Spier dam, has