Wine Extra July/August 2016 by Wine Extra Magazine

FOR WINE LOVERS, NOT WINE SNOBS

WineExtra JULY/AUGUST 2016

GROUNDBREAKING LEAF ROLL VIRUS PROJECT

KURT DARREN TASTE TEAM

OFFICIAL SA MEDIA PARTNER

SULTRY SHIRAZ

CHEF JEAN DELPORT - BLUE WINE IS AÂ THING - ANTI-AGEING' GIN

Contents JULY/AUGUST 2016

Editor’s letter Table Talk

Forget Red or White, Now Blue Wine is a Thing - France Opens 'Guggenheim of Wine' in Bordeaux - 'Anti-Ageing' Gin Claims to Eliminate Wrinkles as You DrinkWine Themed Hotels From Around the World

Taste Team

Special Report

Pioneering Vineyard Investment Delivers World-Class Wines

Interview

We’ve Been Drinking Bemind Shiraz 2014

12 Questions

Kurt Darren

Christo Pienaar

Now You’re Cooking

Into the Spirit 36

Oude Molen XO

Honey nougat parfait, tonka bean meringue, berries, butter sable & branches

The Subtleties of a Sultry Shiraz

Livin' The Life

State of the Art Tasting Center for Idiom

Get out

Our pick of the very best viticultural-based events.

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Published by: The Wine Show PTY Ltd, Unit 31 Westlake Lifestyle Centre, Westlake Drive, Cape Town, 7966

Editor’s letter I

wine-extra.co.za wineshow.co.za

t is interesting to note how the wine-loving market changes and evolves, year on year. Having attended two of the five annual TOPS at SPAR Wine Shows for 2016 already, in Jo’burg and Durban, I’ve really noticed the change in the consumers.

MANAGING EDITOR: MARYNA STRACHAN maryna@wine extra.co.za

GRAPHIC DESIGN MARK FREEBS

It is true that the market is different in each individual city. They differ in their level of knowledge on the subject, how interested they are to learn more about wine and even the preference on which cultivars are more popular in each location we visit.

info@markfreebs.com WEB SERVICES TRACEY VAN NIEKERK tracey@mutsami.co.za ADVERTISING SALES TRISTAN RICHMOND Tristan@wineshow.co.za

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MARYNA STRACHAN maryna@wine-extra.co.za Follow us on Twitter

It’s always a fine balancing act for us as Show producers to ensure that there are enough stands for the people who visit, that the stands have a variety of wines on offer that will tantalize the taste buds of the various markets and also to ensure that there are enough of the ‘right’ kind of visitors attending the shows, so as to make it worthwhile for the exhibitors to showcase their wares.

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What I’ve noticed, however, is that the consumer in each venue becomes more knowledgeable on the subject. Many visitors come to the shows with a clear plan of which varietals they’d like to sample or which specific stands they’d like to visit. Of course, there are still those who choose to go from stand to stand and simply taste randomly without thinking about it too much. Another observation is the way that consumers are buying. It was only a couple of years ago that we’d see boxes and boxes of wines trollied out of the venues, but it is obvious that the economic climate has had a definite effect on consumer behaviour, with many consumers opting to go for a 3-pack of wine instead of a case of six as they used to before, or stocking up on a selection of single wines as they’ve made their way through the show. In an ever-changing market and volatile economic environment, these changes are worth keeping an eye on, not only for us as show producers, but also for the wineries and especially for the liquor retailers. Fortunately I do know that wine (or alcohol for that matter) will always be in demand as there’s nothing better than celebrating good times or comiserating bad times, with a glass of your favourite tipple in hand. I’ll drink to that!

www.wineshow.co.za

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“LIFE’S A CABERNET” at the 2016 TOPS at SPAR Wine Show and you’re invited! A glorious pourformance awaits wine lovers with some of South Africa’s best cellars taking centre stage. Come one, come all … it’s time for The Greatest Show Unearthed at the TOPS at SPAR Wine Show!

Drink Responsibly. Alcohol Not for Sale to Persons Under the Age of 18

TableTalk

This month: Forget Red or White, Now Blue Wine is a Thing France Opens 'Guggenheim of Wine' in Bordeaux 'Anti-Ageing' Gin Claims to Eliminate Wrinkles as You Drink Wine Themed Hotels From Around the World

Forget Red or White, Now Blue Wine is a Thing

ood news for any wine-drinkers who are getting bored of the eternal choice of red or white (and can’t be bothered with Rosé): there’s a new wine in town. A Spanish startup, Gik, has just unveiled the first ever blue wine. Yep, you read that correctly. Blue wine. They’re hoping it will be the next big thing among alcoholloving millennials who want their drinks to be Instagrammable, not just tasty. Gik created their wine

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with the help of the University of the Basque Country and Azti Tecnecalia (a food research team). They make it by using both red and white grapes sourced from vineyards spread around Spain. And that blue colour? It’s down to anthocyanin, a pigment extracted from grape skin. There’s also some indigo dye thrown in to ramp things up a bit. On their website, the people behind Gik explain that they chose blue as the colour

represents ‘fluidity and change’, as well as ‘movement, innovation, and infinity.’ Sounds perfect for a night at home watching Netflix, then. Gik wine will be available in the UK, France, the Netherlands, and Germany in the coming months, with each bottle costing £8 (about R160).

France Opens 'Guggenheim of Wine' in Bordeaux

new museum devoted to the culture of wine around the world has opened its doors in Bordeaux. La Cite du Vin was designed by Paris-based XTU Architects to resemble "the swirl in a wine glass". It cost £81m (about R1.3 billion) to build. It has been dubbed a "Guggenheim to wine" a reference to the New York art museum - by Bordeaux Mayor Alain Juppe. He attended the

museum's inauguration recently, along with President Francois Hollande. The president is currently battling a wave of industrial unrest and was unable to escape protests for the inauguration. He was met by demonstrators protesting against both a contested new labour law and the use of pesticides in wine production.

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TableTalk

Wine Themed Hotels From Around the World Imagine sleeping in a room named after your favourite wine cultivar or winery. Part boutique hotel, part wine lover’s paradise. Here are some of the world’s top winethemed hotels, where you can relax, rejuvenate and celebrate oenophilia. Rathaus Wine & Design Hotel in Vienna

'Anti-Ageing' Gin Claims to Eliminate Wrinkles as You Drink

e all know that drinking alcohol changes the way we look. Blurred eyesight may even make us think our skin is smoother and more unblemished than it actually is. However, the manufacturers behind this gin claim to have gone a step further. "Anti-AGin" makes the bizarre claim that drinking it will smooth your wrinkles. They say it will make you look more youthful because it is distilled with ingestible collagen and "age-defying" botanicals. The beauty industry markets collagen to consumers because, as we get older, we lose collagen in our skin, causing wrinkles and a lack of firmness.

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People in Japan have been banking on ingestible collagen for a while - The Telegraph has previously reported on "beauty restaurants", which serve food containing chunks of collagen. Supermarkets in the country also have been responding to the need for collagen-rich food and enrich noodles and sweets with it.

With every little step you take in the Hotel Rathaus Wine & Design you will be confronted by the theme of wine. The wine cheese on the breakfast buffet, the wine guglhupf with your coffee, the wine cosmetics in your room… Wine is simply everywhere. The rooms are each dedicated to a top Austrian vintner, who provides noble wines for the minibar Praktik Vinoteca in Barcelona At the Praktik Vinoteca, located in the heart of Barcelona, you are greeted with much more than a keycard. Here you get served a glass of wine as soon as you enter the front door. Surrounded by wine bottles in a comfortable lounge, it’s easy to forget you’re supposed to be checking in to your room. The Vinoteca strives to educate its guests about local wines, with an on-site wine expert at hand to tell you about local wines and their history.

Whether eating collagen actually makes you look younger remains to be seen, but those who want to test it out can try this gin. You can get it for £34.99 (about R700) at drinksupermarket.com - it's cheaper than botox, but is it as effective? The gin was manufactured by food and drink alchemists Bompas & Parr and commissioned by Warner Leisure Hotels. JULY 2016 WINE EXTRA 11

TableTalk Lodge at Columbia Point in Washington State

Set to open its doors in this year, the Lodge at Columbia Point in the area of Richland will have 82 guest rooms, each named after a different local winery. It will have wine-themed social gatherings, some with chefs brought in from different cities to pair the wine with gourmet meals. The Vineyard Hotel in Cape Town

TableTalk Hotel Vintage in Seattle

nspired by some of Washington state’s most notable wineries, the guest rooms at Hotel Vintage in downtown Seattle, let you drink in all the colours. Think vineyard hues of burgundy, taupe and green framed by sleek, contemporary furnishings. The hotel also offers a nightly hosted wine hour, with wines hand-selected by their Master Sommelier, Emily Wines The Grape Hotel in Poland

A country cottage, built among vineyards by legendary Georgian, Lady Anne Barnard, is today a 207-room luxury hotel. Situated in Newlands, an urban suburb of Cape Town, The Vineyard Hotel has its very own vineyard. In 2008 they produced the first Vineyard wine in more than 150 years. The hotel plays host to many wine events and also offers weekly wine tastings and seasonal wine-pairing dinners.

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Each of its rooms at The Grape Hotel is thematically connected to a famous wine strain or region. Design inspiration came from places familiar to every lover of distinctive wines, like Napa, Rioja and Robertson in South Africa. JULY 2016 WINE EXTRA 13

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TasteTeam The Subtleties of a Sultry Shiraz

TasteTeam Eagles’ Nest Shiraz 2013 RRP: R255 www.eaglesnestwines.com

Shiraz, or often named Syrah, is one and the same varietal, but the Syrah version is often considered to be more ‘feminine’, grown in cooler climates. Shiraz brings the spice to life with peppery notes. South African Shiraz is generally full-bodied and has ripe red fruits that come to the fore. The more elegant versions have hints of plums and berries and one can even expect violets or liquorice if you’re lucky. Perfect to be enjoyed with food, especially that juicy steak. Shiraz is hugely versatile and works well in blends, most often with its Rhône-style counterparts, Mourvédre, Grenache and Viognier. Whilst it is considered that the ‘better’ versions come from areas with a hotter climate, keep your eye out for the difference in terroir and style from the cooler climate counterparts.

Daisy says: With a funky, sketch-like label, this Shiraz had mulberries leaping out of the glass and up my nose. I enjoyed the fact that the alcohol wasn’t overpowering on smell or taste, as it can be on some Shiraz’s. Mulberries aside, the nose on this wine was quite shy at first, and you had to coax further aromas out with continuous swirls of the glass. Then, as if winter in Europe has set in, you are transported to a Christmas market where the smell of sweet spice and warm mulled wine float around you. Additional flavours of ripe red fruits and violets go on to work their way around every area of your mouth.

From left to right: Eagles’ Nest Shiraz 2013, by Eagles’ Nest Wines, RRP: R255. Kershaw Elgin Syrah 2013, by Richard Kershaw Wines RRP: R375. Rust en Vrede Syrah 2013, by Rust en Vrede, RRP: R240. De Morgenzon Reserve Syrah 2014 by De Morgenzon, RRP: R240. Bellingham The Bernard Series Basket Press Syrah 2014, by Bellingham Wines , RRP: R180. Annandale Shiraz 2007, by Annandale, RRP: R350.

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Charlotte says: A sweet, pungent nose, like opening up an old drawer with your grandmother’s pot pourri inside after a few weeks. Earthy, yet sweet, like beetroot jam, with a touch of cinnamon and nutmeg, it is incredibly enticing and the ensuing flavours on the palate

Daisy Knowles Daisy hails from the North-West Province, having grown up in Mafikeng. She spent five years in the UK, or (y)UK as she terms it, before returning to SA in 2001. She now lives and works in the fairest Cape. A most personable Personal Assistant by day, she dabbles with wine courses on the sideline to keep the brain in check and enjoys practicing the art of wine drinking at any and every chance she gets.

also do not disappoint. Like my guilty viewing pleasure of Diners, Drive in and Dives, it is full of mouth-watering smoky meat flavours and a good dollop of spice, and even though you know that drinking an entire bottle would be a bad idea, I could easily slurp many glasses down alongside my pulled pork chipotle burger whilst licking its sauce from my fingers. Decadently delicious! Eduard says: The conversation is fast and furious, like an old friend that wants to tell you all the news in the first ten minutes, without taking a breath. I like to sit back and listen in these situations, to see how the story unfolds in the glass. After the first rush, the character of the wine comes to the forefront, good ripe berries with a smokiness you can nearly see. A peppery aftertaste takes over from the first taste of alcohol and the tannins calm down to allow you to enjoy the fluid spiciness. I think this one is made to be bought now and opened in five years, give it a while to grow up, soften the tannins and mellow the alcohol. Only time will tell.

“Earthy, yet sweet, like beetroot jam, with a touch of cinnamon and nutmeg, it is incredibly enticing…” Ilze says: It has a pretty plum colour, but the smell hit me at the back of the throat as if I had my first cigarette and started coughing. When it opens up, it definitely shows good flavour and length and

is almost creamy. The raspberries on the nose is quite prominent, but it is complemented by a type of bouquet garni and dusty thyme, cumin and coriander flavours. I would love to pair this with a hearty spaghetti bolognaise made by an old Italian granny that gets drunk every afternoon whilst cooking up her latest wonder. Maru says: This Shiraz has a lovely dark red colour with a hint of musk, white pepper and mushrooms on the nose. The first thought I had was to turn it into a winter-busting Glüwein and sip it in front of a fireplace. Its mouth feel was a bit too thin for my liking at first, but became meatier after resting. I quite enjoyed the lingering aftertaste. There was a slight burn that hit the back of my throat, so I would not recommend downing the glass in one fell swoop. Guest Taster Hendrik: This wine shows a deep purple colour that is both fresh and inviting. On the nose, wonderful aromas of spice and red fruit graces one with the excitement that you are now drinking a serious wine with some interesting hidden agendas. A prominent alcohol and tannin structure brings forth an ageing potential that both excites and discourages you. Exciting is the potential of the wine after 10 years, and discouraging is the fact that you have to wait so long to drink it. This wine, I would say, is a true gem..

Kershaw Elgin Syrah 2013 RRP: R375; www.richardkershawwines.co.za

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Charlotte Spicer Charlotte is known amongst her friends and exasperated family as a professional “Intoxicologist”. She has worked in the wine and spirits industry for a number of years now. Apart from enjoying the odd glass or two of wine, she is partial to a wee dram of whisky and also likes to think she puts Nigella to shame in the kitchen – but doubts that she could lick her spoon that seductively…

Eduard says: In my book it is always difficult to blind-taste a Syrah, eliminate all the others and then you are left with the unknown. BUT, not with this one. The wine declares itself with a quiet assurance as to the quality of the cultivar it is. We’re talking typical spiciness with a peppery aftertaste, rich ripe cherry flavours and an aftertaste that rolls the smokiness around your tongue in hard and balanced tannins, just right. Ready to pair with a grilled steak next to a braaivleis-fire with good friends. Daisy says: Strawberries and cocoa powder play provocatively over the tongue on first sip of this ideal winter wine. The alcohol is gentle enough that you feel your mouth turn warm as flavours of cinnamon, pepper and tart cherry navigate their way through the maze of your tastebuds. The acid was fresh and held the components together well, although I was left desiring that it all lasted a little longer. Pair this Shiraz with a hearty, wintery meat dish to bring out its best - like a lamb stew or osso bucco. Charlotte says: What a manly wine! If it could have a beard, wear a chequered shirt, and have an anchor tattoo on its muscly forearm, it certainly would! Great big flavours of biltong, onion marmalade and toasted oak are all prominent, and a mineral twang like rare steak makes me want to smoke a Camel and pose alongside my gigantic pimped out bakkie. If this wasn’t intriguing enough, once allowed to open up, the gentler side comes to the fore and it is velvety soft and smooth on the palate. I suppose the old adage is true, maybe you shouldn’t judge a book by its cover as this manly wine obviously likes to wear lace panties in his spare time.

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Ilze say:Ooooh, it has such an interesting purple-brown cola colour. It is a very “Fanta grape” wine with some saltiness on the nose - if you know what I mean. Quite lovely! It’s like having a slice of black forest cake in a glass with its full mouth feel and richness. This is a hardy Shiraz that you can bite into, with a lot of pepper and minerality. It takes some time to soften a bit, but once it is open your patience gets rewarded with a liquorish flavour. Definitely a Cheshire cat type of wine.

TasteTeam Guest Taster ~Hendrik says: With the good marketers and misleading labels you get these days, one can easily be misled when buying a wine. It is rarely that you get what you pay for. This wine, however, is everything but misleading. As far as I am concerned, it is right on the money. A no-nonsense spicy, red fruit Syrah. These are qualities that do not come from instant main stream winemaking. These qualities take time to establish. Here time has delivered perfect, elegant wood integration with a well developed tannin structure that brings an existing ageing potential. Now the only problem is the waiting.

Rust en Vrede Syrah 2013 RRP: R240; www.rustenvrede.com

“It’s like having a slice of black forest cake in a glass with its full mouth feel and richness.” Maru says: The colour on the Kershaw Shiraz reminded me of cola with purple edges. I picked up notes of coriander the kind you smell on biltong - and Fanta Grape. It tickled my tongue quite a bit (yum!) and had a longer, almost peppery finish. It was quite tight on the tannins, which is something I’m not quite used to.

Daisy says: Greeted with whiffs of cherry coke, kirsch and popping red berries, this Shiraz desires to make a statement in your mouth. It is pleasing on the nose, even when a whiff of something medicinal floats up to you. Medicinal in the sense of the pretty

TasteTeam nurse with a flash of colourful lipstick and a warming smile as she offers you a bowl of sweets, as opposed to the large, overbearing nurse with dark eyes and a spitting syringe. After the liquid has spent some time getting to know its recepticle, aromas of liquorice and fennel develop. Black berries interwine with subtle acid and a swish of vanilla. I felt this needed to be enjoyed alongside a warm berry pie with oodles of thick cream. Charlotte says: This wine shows a slightly lighter side of this otherwise powerful cultivar, with its aromas of rose petals, fresh cherry notes and almost a creamy strawberry cake-like finish to it. With its girl next door-like beauty, it is almost unfair to stand it in a roomful of supermodels, but I can still appreciate its grace and elegance even against its impressive peers. Balanced, approachable and down right delicious, this should certainly not be overlooked and is one for the cellar collection. Eduard says: The colour is dark red, nearly black, in the glass with a surprising nose of sweetish plum jam and even a feeling of a flower garden in early spring. Interesting, with a twist of leather and smoke in the background. The taste declares itself with a bang on the palate, strong tannins mingled in with nice crisp tastes of fruit and spice. The follow-through on the aftertaste mellows out into soft fruitiness and a tinge of pepper. I would have liked it to linger a bit longer but that is why we can take another sip from the glass. Ilze says: The hue is intensely purple and there is a medicinal, herby, or grassy smell to it. Somewhat delicate and wispy. The flavours are very powerful

Maru Fourie named after the ship on which her grandmother was born, and not the internet cat, normally finds herself wrangling in a wild herd of mobile app developers. When she's offline, she experiments with wordplay, adventure games, cooking, guitar and a sporadic amount of trail running.

- cherry and red fruit with a peppery finish. The more you drink of this, the better it gets. Be patient with this one because it does become fuller after a while. Have this with a moreish deboned leg of lamb with rosemary roasted potatoes.

De Morgenzon Reserve Syrah 2014 RRP: R240 ; www.demorgenzon.com

Maru says: The Rust & Vrede Shiraz is a very dark purple and had a fruitier fragrance compared to the other wines of the evening. It has a nice structure that pleases the taste buds. Much like the shy girl who receives a magical makeover in a cheesy romantic comedy, this one too opens up really nicely after a while.

“Much like the shy girl who receives a magical makeover in a cheesy romantic comedy, this one too opens up really nicely after a while.” Guest Taster Hendrik says: At first glance this wine shows off with an intriguing deep, dark red colour. On the nose you get sweetish floral aromas outlined with an elegant red fruit finish that is normally the result of French oak barrels. This brings forth the fact that this wine will not only age well, but will perform exquisitely if consumed right now. The rum and raisin finish you get on the palate is normally a result of nice ripe berries harvested at full potential. At the end of the day this is a proper wine that will never let you down.

Daisy says: All I could envisage on sipping this wine was myself astride a horse, one hand around the cowboy who was steering the stallion and the other around this bottle of wine, my arm raised in the air and the words “YEE-HAH!” echoing through my ears… It smelled rich of leather and earth, with a spicy, masculine fragrance swimming through the glass. It was weighty and inky, as though each sip would be valuable. The tannin, acid and fruit were well balanced, yet each packing enough of a punch to chew on individually. Flavours of pink pepper, meat, cranberries, mint and caramel each took their turn to present themselves to the tastebuds, bowing low and gracefully as they disappeared from the tongue’s platform and reversed down your throat. Charlotte says: I love to find a wine with character and this one has it in spades! Imagine the most fabulous granny

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Eduard Rosenstrauch works as a media liaison for SuperSport. He loves all sports and spending time with his family. He likes the smaller wine farms, not the impersonal tasting rooms of the big guys. Whilst he doesn't have a favourite cultivar or wine, he rather focuses on the characteristics of each wine, not caring whether it's red, white, pink or bubbly.

you have ever met, decked out in her bedazzled purple velour tracksuit with “juicy” written across her arse, you just know that she has some great stories to tell! Despite her loud personality, she has style and poise and the comforting musk-like perfume, along with the soft, dry finish, fills you with that warm and fuzzy feeling that only strange family members can give you.

“My kind of wine with a long, lingering aftertaste full of spice, pepper and hidden treasures of wood and fruitiness.” Eduard says: This wine speaks in capital letters, clear hard and to the point. It is dry and full of tannins, you nearly have to chew before getting to the fruitiness and I love it for this character. My kind of wine with a long, lingering aftertaste full of spice, pepper and hidden treasures of wood and fruitiness. The quality, through maturity, will bring this young wine around to speak in softer terms. Give it time, it will grow up. Keep in the cellar and then open on a special evening - fire blazing in the fireplace on a cold, rainy winter’s night. Ilze says: This wine has the purple colour of a king’s coat – a most sought after colour in the olden days. The super dark purple reminds me of Snow White’s (the original cartoon) wicked witch and the smell is of those musky pink sweets

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that you eat in church – those that look like Rattex. I quite like this wine - it has some mystique, sexiness and a sense of danger in there. Maru says: It felt like this wine was the physical manifestation of ruggedness. It smells of spicy leather and packs a decent punch of flavour that wrangles together a wonderfully chewy sip of red. Open this bottle with a Swiss Army knife and pair it with a Stetson hat, cowboy boots, a sunset and a horse (optional). If you’re more of a stay-at-home-withNetflix kind of person, a good Western will suffice too. Guest Taster Hendrik says: Showing off with a nice, deep purple colour, this wine proved to be a serious contender at first glance. The prominent red berry and plum nose combined with an elegant pepper aroma makes me believe this is a proper Syrah that was systematically aged in French oak. The mesmerising floral aromas also makes me believe this wine was made old school style. With a little decanting this wine opens up very well and shows evidence of a spectacular wine with elegant wood integration.

TasteTeam Bellingham The Bernard Series Basket Press Syrah 2014 RRP: R180 www.bellinghamwines.com

Daisy says: This wine escorts you to a field of purple…in both sight and taste. You can actually visualise yourself sitting amongst lavender and violets as the sky turns an elegant shade of lilac. As you sit there serenely, the breeze carries in whiffs of toasted marshmallows… Smooth and balanced, with flavours of raspberry, vanilla and mocha culminating to a deliciously long finish. It provides the drinker with a full mouth feel, where the flavours linger seductively and you want to hang on each sip. This wine is the tall, sophisticated and devilishly handsome man poised in the corner. Half in the shadows, he stands in a crisp suit and has you on the floor with just one seductive glance.

TasteTeam Charlotte says: I cannot repeat the actual short hand notes I made about this wine as I’m pretty sure our lovely editor, despite her willingness for us to express our opinions openly, would not be allowed to print what is essentially wine porn… [Try me – Ed]. Allow me to include a few highlights though as reading them now did make me giggle, like this gem “I want this to roll around in my mouth forever, no, I want to roll around in a bath full of it forever” and “this is just as sexy as hell and I need a cold shower”. You should be able to get the picture right? I could go on, but my final note sums it up rather nicely I think – “I’m being buried with a bottle of this. I’m done. My life is complete. Pass the bottle.”

“This wine is the tall, sophisticated and devilishly handsome man poised in the corner.” Eduard says: The perfect day, wind still, small trout stream, crystal clear water, a 14-inch trout lingering in the depths. You get one chance, one perfect presentation of the fly, the perfect hookup, play the fish, hold the fish and drink in the perfectness of the moment. A deep red colour in the glass with an open nose filled with rich berries, fruitiness, smokiness rolling on to the taste that grows in stature with every sip after a long, lingering aftertaste. White pepper, spiciness, soft balanced and established tannins. A keeper in any book, perfect – sublime!

Ilze van den Berg is an avid fan of all things aesthetically pleasing and gastronomically satisfying, Ilze describes herself as a self-proclaimed nerd, book worm and quintessentially quirky.

Ilze says: Wow, this is darker than a corpse’s blood. Don’t ask how I know this! I might be the neighbour next door, with a big chest freezer and 2 cats. This wine has a magic nose to it, I would even wear it as a perfume. If I could smell like this all day, it would be great. People would just want to drink me in. It has a gorgeous full body, so yummy. Mouthgasm! The flavours are berry, plummy black currants, some herbaciousness, with a great full mouth feel. Drink as is and then some more.

Annandale Shiraz 2007 RRP: R350 www.annandale.co.za

Maru says: This one gets my heart eye emoji vote for the evening. Maybe I favoured this wine because “Bernard” is a family name... Or, perhaps because it is just really tasty. It starts with a fullbodied sweetness, rolls into something more tangy and then finishes off with a healthy thwack of tannins. More please.. Guest Taster Hendrik says: This wine reminds me of an early summer’s morning on a farm. The smell of just diesel, or just dust might not interest you at all, but that early morning perfect balance of diesel and dust as the tractors leave the farm yard excites you. It gives you hope. The same feeling can arise when tasting a great wine, with elegant wood integration. One can’t help but get that same feeling of hope and excitement at the same time. This wine delivers the pepper, red fruit and floral foundation that can only lead to an exquisite Syrah with a magnificent ageing potential.

Daisy says: Closing your eyes and smelling this wine, you are almost transported to a bygone era. It is as though you are sitting in an old attic, surrounded by books and documents from other centuries: aromas of dust and ancient furniture find their way around your nose. Toasted walnuts alongside hints of nutmeg and clove travel over the tongue, mingling with savoury notes. The sherry-like element hints at either oxygen having introduced itself into the wine over the years, or it could simply be the style in which it has been made. It is like a sweet old man extending his hand and asking for a few moments of your time – and whether you feel like it or not, is deserving of this. Charlotte says: Well this wine certainly made an entrance! Amongst its younger peers it was unapologetic in its bold

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TasteTeam oxidative style, giving the finger to the “new world” style of full blown fruit and rather celebrating the softer, toasted spice characteristics of the old world wines. Imagine plum jam, overripe black figs and marmite on toast flavours. Whilst it is not for the unadventurous or unimaginative, it will certainly push the fence sitters off their pointy perch and create a much needed conversation around your dinner table. Isn’t that what good wine should be about though? Pour them a glass, sit back and watch the debate begin. Eduard says: These days a story does not get told with a “The End” any more. We must wait for the next season, keep it open and then we will enjoy the series for so much longer. You see, it keeps on giving! The wine in the glass in front of me was a difficult one to describe. I know this wine from a previous tasting and have always been blown away. I can’t wait for the new season to start and taste it again. Ilze says: This one has a bit of a brown tint to it, which is probably the age that is showing. It reminds me of purple nurple sweets and smells like wet leaves. The fruit flavours are quite solid with overripe black chewy jammy figs. I would guess this wine is made in an oxidative style. It is very meaty and has a sweet muscovite brown sugar smell to it - almost sherry like. Drink as soon as possible with stinky and creamy cheeses. Maru says: After the first whiff, it was immediately apparent that this Shiraz was quite unlike the others. It’s bold, almost to the point where it teeters on the brink of dangerousness, and it makes a lasting impression. I enjoyed the

22 WINE EXTRA JULY 2016

aroma of figs, pepper, and subtle traces of muscovado. I would definitely make an effort and hunt some more bottles down to add to my collection. And by “collection” I mean my belly,

“It is not often that you buy wine off the shelf that is at its optimum drinking potential.” Guest Taster Hendrik says: With risk comes reward. Risk and cash flow often force many producers to release vintages before they might necessarily prefer to. It is not often that you buy wine off the shelf that is at its optimum drinking potential. Luckily every now and then you get the producer who is willing to take the risk, and if it pays off, you get a seriously eye opening surprise. This wine has to be treated with respect, and therefore given enough time to open up after opening the bottle. If you do this, you will be rewarded with balanced red fruit flavours, perfectly integrated tannins and a lacy vanilla aftertaste

Guest Taster - Hendrik Herfurth Having cut his teeth in wine production, Hendrik has been involved in a range of areas within the wine industry, including sales and distribution for a range of wine and spirits brands. Today he works for Radoux, supplying their wine industry clients with a range of solutions to make their winemaking processes slicker in order to produce the best possible wines. o

CAPE WINE ACADEMY Leaders in Wine & Hospitality Education

Introducing you to the wonders of wine – for everyone who wants to learn more about this fascinating subject! Wine knowledge is an asset whether you are pursuing a hobby or enhancing your knowledge for a career. The Cape Wine Academy offers a range of entertaining and educational wine courses for members of the public, travel & tourism industries. Tailor-made wine tasting events are available for corporate groups. Our courses are held in Johannesburg, Pretoria, Cape Town, Stellenbosch, Durban and other areas on request. Tel: Stellenbosch +27 21 889 8844 Gauteng +27 11 024 3616 Email: info@capewineacademy.co.za www.capewineacademy.co.za

JULY 2016 WINE EXTRA 23

Special Report

Special Report Vergelegen Vineyards

Anglo American-owned Vergelegen in Somerset West began its hugely ambitious project to eradicate leaf roll virus from the estate in 1999. That first, newly-planted vineyard on the farm is now 17 years old, making it the world’s oldest virus-free vineyard of its type.

and wine-maker André van Rensburg. They have worked closely with Professor Gerhard Pietersen of the Agricultural Research Council - Plant Protection Research Institute at the University of Pretoria. Professor Pietersen, whose research was funded by Winetech, sought an agricultural property where he could demonstrate the scientific and commercial value to the industry if the virus could be wellmanaged and even eradicated. A sustainable model had to be established, with a balance between replanting vineyards and ongoing commercial farming.

The virus was discovered in South African vineyards in 1936, but farmers thought it was impossible to eradicate. The disease, spread by mealybugs, is much more apparent in red wine cultivars, but also affects white wine cultivars.

“It was not a decision we took lightly,” says Tooth. “But we have set our sights on being recognised as one of the best wine producers in the world, so considered it a long-term investment in the future quality of our wine.”

Leaf roll virus diminishes the quality and volume of the harvest. Eventually the vines become uneconomical and must be uprooted – yet another burden for a sector that is already under severe financial constraints.

Besides the replanting costs, the estate also had to buy in grapes to make up the shortfall after the vineyards had been uprooted.

bearing fruit for an historic Helderberg wine estate. Wine quality has improved, production increased, and its methods are being adopted as far afield as New Zealand, Israel and the Napa Valley of California.

Pioneering Vineyard Investment Delivers World-Class Wines

s the Western Cape takes on the chills of winter, the remaining leaves in many vineyards have turned fine shades of red. However, many visitors are unaware that this colour is a tell-tale sign of a virus that is having a

24 WINE EXTRA JULY 2016

dire impact on wine production and its economic viability. The good news, however, is that a pioneering, multimillion rand project, which has seen swathes of vineyards treated, or uprooted and replanted, is

The team at Vergelegen is led by MD Don Tooth

The programme was implemented in three phases: planting new, intact vineyards; uprooting badlyinfected red wine cultivar vineyards and replanting JULY 2016 WINE EXTRA 25

Special Report them; and testing and treating white wine cultivars that, apart from Chardonnay and Semillon, do not readily show the effects of the virus. Phase one: Vergelegen planned to replace 25 hectares of citrus with vineyards and accordingly, in 1999, the first completely “clean’ vineyard was planted. These vines were regularly tested and any infected vines were removed. The virus has virtually been eradicated here. Second phase: The farm was divided into two – “clean”, young vineyards and “infected”, old vineyards. The team implemented a programme involving a pheromone bait, spraying (and occasional application via drip irrigation) of systemic insecticide, with low toxicity to mammals, at various stages of the production cycle.

Special Report

Increasingly, Vergelegen’s alien-clearing programme is now providing more natural solutions. In a programme believed to be the largest private conservation undertaking in South Africa, some 2,000 of 2,200 hectares of land have been cleared of invasive alien vegetation. As the indigenous fynbos returns, it attracts increasing numbers of birds and insects. Amongst them is an abundance of ladybirds, one of the most effective predators of mealybugs. Birds and other predatory insects also eat other pests that prey on the vines. In attracting these predators, the fynbos and buchu growing near the vineyards act as a form of natural pesticide, limiting the need to use chemical applications for mealybug control.

Vineyard worker Letitia Paulse collects samples in the vineyard for testing. (Maritza van Rensburg)

Assistant winemaker and laboratory technician Maritza van Rensburg

Another interesting finding, says van Rensburg, is that mealybugs are spread mainly by people and tools, not by wind and birds as thought. Accordingly, the newly-planted vineyards are located as far as possible from old, infected vineyards and farm boundaries. Workers and their tools have been divided into two distinct teams (they humorously refer to themselves as the clean and dirty teams) and no worker may move from an infected to a clean vineyard. As mealybugs can live for several years on vine roots, old vineyards are cleared as thoroughly as possible and the ground is left fallow for two years before replanting. Third phase: Many of the older white wine cultivar vineyards still produce superb wine, and are only replaced when the production and quality decrease. As the white cultivars do not reveal clear symptoms, the estate’s winemaking assistant and laboratory 26 WINE EXTRA JULY 2016

technician Martiza van Rensburg and her team check the vines for infection annually. Every block and plant is recorded on a chart. Adjoining sections are tested and if a result is positive, every vine in a section is tested. Over 16,000 tests were undertaken on over 127,000 vines in 2012 alone. Last year, only 35 out of more than half a million vines revealed signs of leaf roll virus. Internationally, in more temperate climates such as Europe, the impact of the leaf roll virus is not as great as in harsh, dry environments. The virus does not spread as fast in New Zealand as in South Africa, but its wine producers are starting to address the problem in the same way as at Vergelegen. Its pioneering treatment is also being implemented in Israel and the Napa Valley. “Quality wines are made in the vineyards, not the cellar, and wine produced from virus-free vines will continue to improve year after year,” says Tooth. “It JULY 2016 WINE EXTRA 27

Special Report

EXCLUSIVE INTERVIEW

Professor Gerhard Pietersen of the Agricultural Research Council. (Maritza van Rensburg)

is the only way to positively change South Africa’s wine image internationally. For too long we’ve been regarded as cheap and cheerful, when in fact top South African wine can hold its own with some of the best in the world.

“There aren’t enough old vineyards in the country, which is a problem because the quality of the fruit gets better over time. My successors should be able to make wine from vineyards that are 40-60 years old, ensuring that Vergelegen will still be producing quality wines well into the future

“We are happy to share our findings with other estates and to play our part in building South Africa’s reputation as a producer of world-class, site-specific wines.”

Kurt Darren

In terms of wine quality, there are encouraging signs. Vergelegen won seven international gold medals last year alone, from AWC Vienna (the world’s biggest wine competition), the San Francisco International Wine Show, the International Wine Challenge and the Lyon International Competition in France. Van Rensburg recognises that it will be her successors who will really benefit from the estate’s foresight. 28 WINE EXTRA JULY 2016

(L to R) Cellar workers Leonie Pietersen, Thelma Makhundayi and Anthia Lakay have received training to help with virus testing in the laboratory.

A lover of good culture, good food and good wine, Kurt Darren is one of SA’s most popular singer/songwriters and has also appeared in a number of South African films.

JULY 2016 WINE EXTRA 29

EXCLUSIVE INTERVIEW Where were you born and raised? I hail from Centurion, Pretoria. My father is Afrikaans and my mother is English and originally from Zimbabwe, so I grew up bilingually. When did you realise that you’d end up in the music industry? I always did a lot of sport at school, but I knew pretty early on that my heart was in music. You recently moved to the Cape. How did that come about? I’ve always wanted to move to the Cape, the lifestyle and its people. I love the various wine and music festivals or to just visit a range of wine farms over the weekend. When did you realise that you had a ‘thing’ for wine? Many years ago. I’ve been visiting the Cape for about 25 years and in the early days we used to go to places like Riebeeck Wes and the wine farms that were somewhat off the beaten track. I only ever used to drink red wine in those days and all of the people I know tried to get me to indulge in some white wine for years, but it’s only been in the last few years that I’ve started to appreciate whites. My wife absolutely loves a good Riesling – it’s her thing.

KURT DARREN If you were to make a wine of your own, what would it be and what would it be called? I’m actually in the process of making my own wines! The one is a Cabernet Sauvignon/Merlot blend and the other is a Sauvignon Blanc. The range is called ‘Kaptein’. I actually already have another wine called Kaptein with Val de Vie, but we’re now expanding on that range with Hein Koegelenberg. I’ve been very much involved in the tasting and blending processes of the wines, which has been a really enjoyable experience. I had a very clear idea of what I wanted for the wine. It had to be a topquality wine. Even though the name comes from the song, I didn’t want the wines to be considered as ‘cheesy’ or mainstream. I also wrote the slogan for the wine, which reads “Wyn is ‘n bottel lirieke wat wag vir die regte melodie” (Wine is a bottle of lyrics, waiting for the right melody). If you were out and about and had to pick up a bottle of wine off the supermarket shelf that wouldn’t let you down, what wine would that be? You’re probably going to laugh at this, but I tasted it with a guy called Martin Bester who was on the East Coast Radio team many moons ago. My go-to

wine is the Mulderbosch Faithful Hound. I loved it so much that I made my way to the farm to speak to the winemaker and find out the story behind the name. I ended up having such a special experience that day that it has always stayed with me, so to this day I’m still a follower. If it were up to my wife, she’d select the Paul Cluver Close Encounter every time. Do you sometimes turn to wine when you need some inspiration when writing your music? On so many of the songs I’ve written, whether by myself or as a team, if it starts to get late and we’re getting a little stuck, the first thing that comes out is a bottle of good wine. A lot of people laugh and say it’s something to do with alcohol, but I believe that it’s because wine puts you in a good place. Wine has played such a big role in my career and therefore it’s been a natural progression for us to move to Cape Town.

30 WINE EXTRA MAY 2016

Which wine farms have you visited that stand out for you? I found a lovely boutique wine farm on the R44 called Marianne. Their wines are amazing and I’ve actually joined their club. There really are so many I love. My wife loves the Diemersfontein Pinotage, so we pop in there every now and then. Another of my favourite places to visit is Beyerskloof. I find Beyers Truter so amazing and he’s such a knowledgeable guy. What do you consider to be the perfect scenario for enjoying a good bottle of wine? I love accompanying my wine with good food. We’re wine pairing fanatics, so we always consider what wine would go with our food. Even just a biltong, chocolate or macaroon pairing is always interesting as it highlights the various elements of the wine if a pairing is done right. Our friends think I’m mad when I always attempt to pair wine with the food JULY 2016 WINE EXTRA 31

EXCLUSIVE INTERVIEW

KURT DARREN

we serve at home. Even a potjie or a braai has to go with wine in our household.

produced in this country. Even the way some wines are branded are often so unique to our country.

well. A Noble Late Harvest or Gewürztraminer is always a winner.

How do you think South African wines compare with their international counterparts?

If you were to plan a romantic night with your wife, what bottle of wine would you open for her?

What is the most embarassing thing you’ve done after a glass or two too many?

I’ve been everywhere with music. So many of those places have South African wines, which is always great to see. Each country thinks that their wines are the best,, but I am so passionate of what is

A good Pinotage. It’s the only thing that works for her. She prefers the coffee/chocolate types, which don’t really appeal to me, but I know it makes her happy. And she absolutely loves a dessert wine as

The worst thing I’ve probably done is wrote the song ‘Lekkerbekkie’ and I still can’t believe that I actually went on to release it! The other bad thing I’ve done was last year January, after a night out in Sydney, I thought it clever to throw a mini wine bottle out of the hotel window, which landed on the roof of Sydney’s police headquarters. Funnily enough, I’d normally never do something like that, it’s quite out of character, but I think I just thought, when in Australia… What’s next for you? I have a new album out, Lied vir die Vrou, which is doing well, so I’m busy promoting that and always working on new music. What are your thoughts on the Peter Falke Pinot Noir 2014?

“It’s an awesome wine. I like the label, it looks like Roger Federer’s logo. The wine is very tasty and enjoyable.” www.peterfalkewines.com R125 per bottle

32 WINE EXTRA MAY 2016

JULY 2016 WINE EXTRA 33

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Modern contemporary and fine dining restaurant, Benguela on Main in Somerset West, opened its doors in October 2015. Taking the concept of fine dining to another level, headed up and rolled out from the beginning by the young and passionate Executive Chef, Chef Jean Delport

rom the age of 12, he was in the kitchen cooking for his family and from then onwards he knew he would make a successful career out of it. He studied at the Zevenwacht Chef School where he was awarded the Patissier Award in 2007 and Best Overall Student Award in his second year in 2008. His training comprehensively focused on classical French and English cooking which is why diners will notice that most of the dishes on his ever changing menu have a strong French and English influence. Before embarking on the great endeavour that is Benguela on Main, Delport worked and gained valuable experience at Rust en Vrede, Terroir, Cassia Restaurant at Nitida Wine Farm, Equus Dine at Cavalli, and Killeen House Hotel in Ireland. He believes in keeping things simple and incorporating classical French methods and techniques but made with a modern twist. “If you want to be a good chef you have to be greedy,” says Delport. “In the sense of choosing the best cut of meat or the best local fresh ingredients. Ingredients are what sets apart a good dish, from a great dish packed with flavours.” Each menu is designed according to the seasonal local, fresh produce available and dishes change as a result but the way in which he explains how he designs his menu is somewhat intriguing. “I first look at the flavour profiles of each dish and start off on the light dishes building a cascade of levels. Every dish trumps the last one and I build each one to get to a crescendo, like a good song and then slowly break it back down. So the dishes will start off light and then get heavier. The flavours

36 WINE EXTRA MAY 2016

are also worked in, to ensure no repetition but that they all work together to help build the crescendo, but bearing in mind seasonal ingredients that are available at the time and the different textures. At the end of the day you want to feel satisfied and not stuffed or full.”

HONEY NOUGAT PARFAIT, TONKA BEAN MERINGUE, BERRIES, BUTTER SABLE & BRANCHES INGREDIENTS NOUGAT PARFAIT • 200g Sugar • 85g Honey • 70g Glucose • 250g Whites • 560g Cream • 50g Nougat , cut up into blocks • 4 leaves Gelatine BERRY SHEET • 250g Frozen mixed berries • 250g Sugar • 500ml Water • 4 leaves Gelatine

STRAWBERRY SORBET: • 250g Overripe strawberries • 200ml Water • 150g Caster sugar • 50ml Lemon juice

MILK GEL • 500ml Milk • 5ml Vanilla paste • 100g Caster sugar • 5g Agar agar

SHORTBREAD • 500g Butter • 260g Vanilla sugar • 700g Flour

CANDIED CELERY • 50g Celery stem • 100ml Sugar stock

ITALIAN MERINGUE • 100g Caster sugar • 50ml Water • 70g Egg white

LEMON MERINGUE HATS • 70g Egg whites • 188ml Caster sugar • 1ea Lemon – zested

METHOD For the nougat parfait, start by blooming the leaf gelatine in ice water. Mix the sugar, honey and glucose and cook to 116°C with a sugar thermometer. In a stand mixer, whip the egg whites to soft peak and slowly add the hot sugar in a steady stream , once incorporated add the bloomed gelatine and turn to full speed an mix till light and fluffy and set aside. Whip the cream to soft peak, fold

JULY 2016 WINE EXTRA 37

in the nougat and egg white mix. Set parfait mix in cylinders and freeze. For the berry sheet, bring water and sugar up to the boil and pour over the frozen berries. Wrap in heatproof bowl tightly with clingwrap and place over a pot of boiling water and allow to steep for 2 hours. Strain liquid and set 300ml of the liquid with the bloomed gelatine. Pour in a tray about 1cm thick and allow to set. For the berry gel take 500ml of the reserved berry liquid and boil it together with 5 grams of agar agar and set in the fridge. Once set place contents in a jug blender and blitz till smooth. Set aside. For the sorbet, combine the sugar and water and bring to the boil, add the strawberries, lemon juice and blitz with and immersion blender. Transfer the mix to an ice cream churner, and churn until set. For the shortbread crumb, cream butter and sugar till white with a stand mixer. Add flour and whip in very quickly. Bake the mix on non-stick mat at 175°C in a fan assisted oven till golden brown, allow to cool. For the Italian meringue, combine the caster sugar and water and bring to 116°C with a sugar thermometer. In a stand mixer, whip the egg whites to soft peak and slowly add the hot sugar in a steady stream while constantly mixing. Once fully incorporated beat on high till the mixture cools. Finely grate in tonka bean, mix through and place in a disposable piping bag and set aside. For the lemon meringue hats, whip up the egg whites with the stand mixer until soft peak. Slowly sprinkle the caster sugar in batches to the egg whites while beating until all the sugar is incorporated and the mix has a high gloss finish. Fold in the zested lemon, place mixture in disposable piping bag. On a non-stick mat, pipe little hats with the mixture. Dry out in a fan assisted oven with fan on high at 100°C overnight. For the milk gel bring the milk, vanilla and sugar to the boil. Once boiling, whisk in the agar agar and boil for two minutes. Strain and set in the fridge. Place set mixture in a jug blender and blitz till smooth. Set aside. For the celery garnish, take a sharp peeler and peel the celery in long thin strips along the whole length. Soak in the sugar stock and place on a non-stick mat and dry out with the meringues. To assemble, uncover one of the frozen cylinders and roll in prepared jelly sheet. Position on plate and decorate with the

38 WINE EXTRA JULY 2016

various garnishes prepared to your liking. Use the shortbread crumb as a base for your sorbet so that it doesn’t melt touching the plate. Finish of with fresh chopped selection of berries and candied celery.

PAIR IT WITH:

VILLIERA INSPIRATION 2010 This botrytis infected noble late harvest Chenin Blanc has a brilliant golden appearance. It is intensely fragrant with hints of honey, raisins, marmalade and nuts penetrating the aroma. On the palate it is rich and sweet, but with sufficient acid to balance and it lingers forever.

Livin’thelife by Maryna Strachan

Bello Vino, Vista Eccezionale, Un'esperienza Sublime I

have a particular passion for anything Italian – the food, the wine and the landscape. I even named my daughter after one of its famous cities, Siena. This love is fed locally whenever I think of the wines from Idiom. Those who know me will know that I am outspoken about the range as a whole, from their whites, to the reds, the superb blends and their 900-series is nothing short of mind-blowing. And then we haven’t even dipped into the imported Italian wines offered by Vinotria.

40 WINE EXTRA JULY 2016

The last time I visited Da Capo Vineyards’ home, nestled between the mountains, high up near Sir Lowry’s Pass, the tasting menu was still very much in the planning phase and it is now, 4 years on, that the dream venue – a true sensory adventure - has finally been completed. The new Idiom Restaurant & Wine Tasting Centre flaunts unique, panoramic views of the majestic Helderberg basin and the full expanse of the Cape

Livin’thelife Peninsula, from Table Mountain to Cape Point, with False Bay glistening in the foreground. Cementing the family’s decade of Idiom wine excellence, this new attraction invites the visitor to experience the true home of Idiom wines, where majestic granite mountains, rolling hills covered in fynbos, the proximity of the cool Atlantic Ocean and windswept, low-yielding vineyards all combine to define the terroir. All the grapes used in the Idiom range are grown on this unique property. The building, masterfully designed by architect Thomas Leach in close partnership with Idiom owner Alberto Bottega and his son, Roberto, mirrors South Africa’s unique positioning in the world of wine; a composition of New World modernism on a base of Old World support. “It fuses Old World, classically-styled Roman arches and stone porticos with a New World timber pavilion and concrete wine tasting cube to impart a contemporary yet timeless feel,” explains Thomas.

Roberto expresses his vision: “The concept at Idiom was to achieve a dialogue between the modern and traditional, bringing together our family’s South African and Italian heritage. The arched porticos and stone viewing tower offer subtle reminders of our Italian heritage while the concrete, glass and timber structure reflect our South African roots. The fusion of styles means that the building constantly surprises and looks different from every angle.” The dramatic structure bears witness to the character of Idiom Wines and brings multiple aspects of the terroir into the space. It is a modern metaphor that salutes the outdoors with 360-degree views and the various natural

“Cementing the family’s decade of Idiom wine excellence, this new attraction invites the visitor to experience the true home of Idiom wines ”

JULY 2016 WINE EXTRA 41

Livin’thelife aspects of the rolling vineyards and mountains blend into the space like art or a great wine. The self-supporting arches, made from local stone quarried on the farm, and the signature solid wooden posts and beams, which have been masterfully cut from selected alien Eucalyptus Cladycalyx (Bluegum) trees, preserve a harmony with nature and the immediate environment. The building co-exists within the natural fynbos biosphere, with a consistent colour palette that reflects the mountain setting with rich, earthy tones of stone and wood. The combination of grey concrete slabs and granite rocks, showcase the positive synergy arising from the technical precision of man and the warm hand of nature in the structure built by Giuricich Construction, a firm of local builders also originally hailing from the North-Eastern Italian region of Friuli Venezia

Livin’thelife Giulia, where Alberto Bottega spent his childhood years before coming to South Africa. The venue, which opened its doors in June 2016, offers fusion dishes of South African and Italian cuisine with a modern twist, all tuned to pair with the extensive Idiom wine offering. Guests are able to embark on virtual degustation tours of the great wine regions of the world, all cleverly expressed in a Cape Idiom, while taking in the arresting architecture and views. The exclusive 60-seater dining space is linked to Idiom’s concrete wine tasting ‘cube’ where wine lovers can sample and purchase the flagship Idiom blends, the signature Idiom Italian varietal wines and apply for an allocation of the Limited Release Idiom 900 Series.

“The venue, which opened its doors in June 2016, offers fusion dishes of South African and Italian cuisine with a modern twist”

The new Idiom Restaurant & Wine Tasting Centre

A luxury goods space featuring Idiom’s rare wine-inspired perfumes, exotic leather handbags and other must-have accessories will also be incorporated into the space. The restaurant offers a seasonal a-la-carte menu and one of the features is the multi-course degustation menu, which will be available only by prior booking. Walk-in wine tasters will be able to choose from the lighter canapé and wine pairing selections. For larger tasting groups, a booking is also recommended. The venue also has a more casual, terraced outdoor seating area, perfect for family-friendly weekend gatherings. A deli menu featuring prosciutto platters, salumi and other charcuterie as well as gourmet pizzas, pastas and salads will soon be added to the offering. In the warmer summer months, guests will be able to order a picnic basket from the deli to enjoy under 42 WINE EXTRA JULY 2016

the thatch-covered ‘lapas’ on the pine-covered ‘koppie’ adjoining the venue, where an unspoilt backdrop of indigenous fynbos, rolling vineyards and ocean vistas will have an immediate calming effect for those needing to escape the rigours of city life. The deli section is expected to open this spring along with an Italian Wine Experience area that will showcase the family’s Vinotria.co.za imported Italian wine project in addition to their locally produced Idiom Collection of wines and will be aimed at increasing the local public’s awareness of Italian varieties and wines. Idiom has at its helm a 5-star team that has joined from various luxury properties. Hamish Hofmeyr, working closely with the family, leads the new venue as General Manager after an eight-year stint as GM of The Marine in Hermanus, where he managed two restaurants and the Relais & Châteaux boutique hotel. JULY 2016 WINE EXTRA 43

“In a way, the opportunity to work at Idiom was a chance to be part of a dynamic new team and return to my passion for nature at this idyllic setting, where we aspire to coax and challenge the senses and provide guests with a 5 star experience in the Winelands”, shares Hamish. Executive Chef, Irwin de Vries, joined Idiom from 5 star properties with fine dining pedigree in Morukuru’s Athol Place in Johannesburg and Sir Richard Branson’s Ulusaba Private Game Reserve in the Sabi Sand Reserve. He was selected to work closely with Alberto’s daughter, Silvana (the Creative Director on the project), to realise a clear vision for the Idiom sensory and visual dining experience they wish to create with each plate. “My passion for deconstructing the elements of scent and flavour in wine for guests not only sparked the development of a wine perfume and inspired

me to pursue studies in perfume, but it also helped to cement my choice in the chef who would be taking forward my vision of the sensory and visual experience that personifies the expressive nature of Idiom,” explains Silvana. Irwin is a culinary artist who uses the plate as his canvas and has been tasked with creating food that in true Idiom style is creatively expressive; pairs well with wine, and equally challenges the senses. It is with much excitement that I’d like to wish the Bottega family and their fabulous team the Italian idiom: In bocca al lupo! (good luck!) on this brave and exciting new adventure. You’ll be seeing much of us at this extraordinary venue. For Idiom wine tastings and restaurant reservations contact: 021-204 1059. For further enquiries, please visit www.idiom.co.za.

We’ve Been Drinking Bemind Shiraz 2014

n the heart of the unique town of McGregor you will find a dream being realised. Ilse Van Dijk Schutte had been dreaming of owning her own wine cellar for the last 10 years. She got the opportunity to build that cellar in 2015. Everything started with a supporting husband and family and it was only fairly recently that she opened Bemind Wyne. From here she will be able to further live out her passion for winemaking, wine appreciation and her people. Ilse grew up in Potchefstroom and, always wanting to create and experience new things, she enrolled at the University of Stellenbosch for a BSc degree (Agriculture) in Viticulture and Oenology.

Idiom owner Alberto Bottega

After creating exceptional wines for the last 16 years at different cellars, Ilse decided that it was time to make her dream come true of creating her own wine brand for her own people to enjoy. Ilse takes pride in her range of handcrafted wines. Her experience in the wine industry and acclaimed awards has moulded her into the professional, yet passionate winemaker that she is today. “My goal is to create timeless, elegant, balanced wines, that

44 WINE EXTRA JULY 2016

everyone will enjoy. When I open a bottle of wine, I want to enjoy it to the last drop.” This Shiraz was hand picked from a single vineyard off the Rietvlei farm near McGregor. The vineyard lies roughly 500m above sea level on east-facing slopes. With a dry 3.1g/l residual sugar and approachable alcohol level of 13.61%, this is a smooth and approachable wine that shows plenty of character. In the cellar it was fermented and matured on the skins for 14 days, after which it spent nine months in 225 liter French oak barrels. The barrels were all second fill or older. A sensational flavour affirms the very best food enhancing characteristics of this luscious Shiraz. Having spent some time in oak has led the wine to mature to produce a silky, velvety mouthfeel with a gentle spice that lingers on the palate. Expect distinctive pepper tones that intertwine with berry and plum flavours, all balanced with delectable, yet subtle tannins. This wine is a sheer dining delight.

Cellar door price: R140 www.bemindwyne.co.za

MAY 2016 WINE EXTRA 45

Questions Each month Wine Extra asks some rather pertinent wine industry related questions to some of the key players. Here’s what they have to say…

Christo Pienaar - Cellarmaster: Nuy Winery

12 QUESTIONS 9. What will a ban on alcohol advertising, in all its

11. You get to change one thing about the SA wine

proposed forms, mean to the wine industry?

industry by just clicking your fingers. What are you going to change?

Advertising is important for any industry, thus it will impact negatively.

Get rid of the international image that most SA wines should

Rather seek the problem for alcohol abuse, because to simply

be cheap.

stop advertising most surely won’t stop the people from drinking.

12. What will the SA wine industry look like in 20 years' time?

10. You get to run WoSA for 12 months and nobody can argue or complain about your decisions. What

I hope that our wine quality will be even better, and that the

are you going to do?

world markets will take us more seriously. Also that the SA public adopt a “wine lifestyle”, where you rather drink quality

I will focus on the SA market, to get more South Africans to

than quantity.

enjoy SA Wines. Once that works, I will focus on Africa, there 1. Selling wine to

The wine farmers are already adjusting their vineyard

is huge potential in Africa and South Africa. The SA public

China and the

management. The water levels in vineyards is being read by

can be very proud of the quality and pricing of South African

Far East. Are

probes, the canopy management is also adjusted, thus selective

wines.

you engaging?

use of scarce water and also protecting your fruit (grapes) from the sun. Global warming is a fact we will just have to

Nuy Winery sell all

adapt to..

their wine to a local wholesaler, they then

6. Bulk exports. Sustainable or insanity?

bottle the wines and export with their own label.

Wine exported in bulk is fine as long as there is control on the other side to see what happens with the wine. The wine

2. Local & International wine competitions.

should not be blended with wines from other countries

Worthwhile or waste of marketing budget?

and then state “Produce of South Africa“. If it cannot be controlled, then stop.

We focus on selected local competitions, mainly to measure ourselves and to convince/show the consumer that we can

7. What is the best way to educate new wine drinkers

produce a variety of quality wines and styles.

about the product?

3. What would happen if SA wine received

A tutored tasting by a person with knowledge. Either at a

meaningful support from government?

winery or join a wine club and start tasting. Speak to the people on their level without using confusing “winemaker’s

The SA wine industry competes with subsidised wines

terms”.

in Europe, if we can get more financial support from Government, then more wines can get exported and the

8. Our farm workers. Fair treatment or ticking

playing field will become more even.

time-bomb?

4. What’s the next BIG wine trend?

Farm workers are being fairly treated on most farms. However, with a job comes responsibility, to work 45 hours, to

Natural/traditionally produced wines, thus wines produced

be on time, to do your job properly, etc. It is sometimes still a

without technical assistance. Thus no reverse osmoses, no

“work in progress“ to educate the workers. Farm workers are

flotation of juice, no VA removal, no machine adjusted pH in

getting paid fairly and most of them are very happy being farm

wine, wines aged in barrels and not staves added to wine etc.

workers. The “time-bomb“ is the Unions and political parties that try to convince them otherwise.

5. Global warming and local wine production. What’s going to happen?

46 WINE EXTRA JULY 2016

JULY 2016 WINE EXTRA 47

Into the Spirit Oude Molen XO Cape Brandy Oude Molen, one of South Africa’s oldest brandy distilleries has unveiled its new awardwinning handcrafted premium Cape Brandy, which recently won Gold at the 2016 Global Spirits Masters. According to Andre Simonis, Managing Director at the Oude Molen distillery, the new Oude Molen XO sets the bar for refined, elegant and opulent Cape Brandy. “We still produce our brandy according to the age-old French traditions, adopted by Dutch born distiller, René Santhagens in 1910,” he says. “These centuries-old techniques combined with the perfect marriage of terroir and craftsmanship defines the luxury indulgence of this XO Cape Brandy.”

with hints of litchi and banana. These open up to a deep fruit palate with peach and apricot undertones. Subtle oak lingers on the swallow, with coconut and a long lasting finish.

Get Out Caption head: How did winning the Miss Universe pageant in 1992 shape you into the person you are today?

A world famous and truly decadent French cheese like Camembert enhances the smooth finish of the XO Cape Brandy. The luxuriously soft mouth feel of the cheese, magically enhances the smooth finish of the XO Cape Brandy. The brandy in return unlocks flavours of nuts and spices.

Simonis adds that the brandies used in the distillation of the premium handcrafted Oude Molen XO Cape Brandy are between 10 and sixteen years old, and are matured in specially selected oak barrels and that only Colombard, Chenin Blanc and Ugni Blanc grapes are used in the distillation of its Cape Brandy.” “All XO grade Cape Brandy must be matured in oak barrels for at least 10 years,” he explains. ”The brandy used in the Oude Molen XO is between 10 and 16 years old, making it an exceptional example of the XO grading,” he says. “To put it into perspective, the French Cognac equivalent for XO is 6 years minimum, which puts our XO at the top of the grading for a Cognac-style brandy.”

July/August 2016

He adds: “We are proud to present this awardwinning Cape Brandy to South Africa and recognition needs to be given to our team who are involved from beginning to end; Eddy Beukes, Distillery manager and the blending team comprising Andy Neil and Lara Patrick headed by Kobus Gelderblom.”

This month: Ultra Mussels Wine Tournament Hermanus Wine & Food Festival Delheim Swings to Cheese Fondue & Jazz Sundays Gabriëlskloof Serves up Sharing Sundays Nedbank Cape Winemakers Guild Auction Showcase Grande Provence Celebrates Women’s Day Much More.....

Coconut and tropical fruit entice the nose,

48 WINE EXTRA MAY 2016

Retail price R800 per 750ml bottle Available from liquor stores nationwide. www.oudemolen.co.za

JULY 2016 WINE EXTRA 49

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CAPE TOWN

Ultra Mussels Wine Tournament: In a tale as old as time, Beauty will turn on the charm and Beast will flex his muscles as the battle of the sexes commences at this years’ Ultra Mussels Wine Tournament to be held on Saturday, 30th July 2016 from 12pm until 4pm at Den Anker Restaurant, V&A Waterfront. Not only is this battle unique in that it pits guys and girls in wine against each other, but this is the first time in the history of the competition that only one wine region will be represented. This Challenge is a particularly interesting one, as Stellenbosch is a wonderfully famous region, producing many world class wines made by guys and girls alike. What better way to enjoy some superb fruit of the vine and voting for your relevant choice. It is novel, entertaining and unique. The best of Belgian cuisine has been embraced in the form of Doekle and Rejeanne Vlietman who will be cooking up a whirlwind storm of 1kg of mussels for each of the 200 guests in their iconic twenty-one year old restaurant, whilst patrons sip on sexy Sauvignon Blancs, voluptuous Chardonnays, sultry Merlots, seductive Shiraz’s and vivacious MCC’s. Tickets cost R230pp and are available through Webtickets which will include 1kg of fresh mussels, a souvenir wine glass, wine tastings and live entertainment. Only 200 tickets available. Booking essential. No under 18’s allowed. For further information or queries contact Luke Krone, 082 354 9007 or luke@lukekrone.com.

Hermanus Wine & Food Festival: Become inspired this year by taking your inner wine guru on a journey to one of South Africa’s most prestigious wine and food festivals. The 19th Hermanus Wine and Food Festival will showcase one of the strongest line-ups of premium wines from the Elgin to Elim region. Entrance to the festival arena is R50pp with children under 12 free. This includes safe parking. Entrance to the Hermanus Wine Hall will be R100pp and will include your tasting glass and a comprehensive wine festival catalogue. The Hermanus Wine & Food Festival brings together more than 50 premium wine producers. This year's line-up boasts more than 250 wines, enabling visitors to discover some of the world’s most renowned wines. Wine Village Hermanus will offer all the festival wines at cellar door prices. Whether you’ll be tempting your taste buds with wine while listening to a live music performance or indulging in the delectable foods, there’ll be something to tame even the most ravenous of appetites. With local gourmet restaurants and snackaroos, the food stalls will be serving a vast variety of yummy delights from savoury eats to eclectic foods. 10 Brew masters will present more than 30 handcrafted beer and ciders. There will be the first ever Gin-avaria pub for gin lovers to taste some of South Africa’s most innovative and exotic gins. Meet the micro-distillers, experience the passion with which gin is produced and enjoy the flashy cocktails they make. A dedicated team will entertain children at our Kiddies Corner with a jumping castle and various other games and fun. Call the Wine Village Hermanus direct with any questions or visit www.winevillage.co.za. For more information or stall enquiries contact Ulla at wineoffice@hermanus.co.za.

Delheim Swings to Cheese Fondue & Jazz Sundays: Why sing the blues if you can swing to Delheim’s Cheese Fondue & Jazz indulgences, when this popular Stellenbosch wine estate will sizzle with a melting pot of dip-licious delights, every Sunday from 3 July until 28 August. These laidback lunchtime affairs invite guests to ensconce themselves in the cosy depths of the atmospheric ‘downstairs’ tasting cellar – snug with low ceilings and intimate tables – to sip on quality estate wines and savour the lingering aromas of melted cheese. This is all served up with the mellow sounds of a live jazz band that will keep the toes tapping until late in the afternoon. Resident Chef Bruce von Pressentin swirls his cheese fondue to an authentic Swiss recipe that oozes deliciousness and combines Emmental, Gruyère and white wine for a hearty ‘blast from the past’. The fondue makes its way to your table with oven fresh bread dippers and vegetable crudités. Guests can also order starters from Delheim’s Garden Restaurant menu at an additional cost. Delheim’s Cheese Fondue & Jazz Sundays start at 12:30 and cost R200pp. A ticket includes a steaming glass of Glühwein to warm the cockles, a shared cheese fondue and the soulful, live music. These events are hugely popular and pre-bookings are advised. Contact Delheim at 021-888 4607 or email restaurant@delheim. com to secure your cosy table.

50 WINE EXTRA MAY 2016

CAPE TOWN Gabriëlskloof Serves up Sharing Sundays: If happiness is a shared meal, then Gabriëlskloof Restaurant, the gorgeously appointed culinary hotspot on the ‘koppie’ outside Bot River, is your happy place this winter, where their new Sharing Sundays cater for slow-cooked, shared meals a la family style. Until the end of August, the concept of shareable cuisine will take on a nostalgic charm at this wine and olive farm in the Overberg, with each Sunday saluting a different ‘family feast’ with wholesome dishes cooked from the larder and land. “There is a huge difference between ‘sharing a meal’ and ‘sharing food’. With our Sharing Sundays we invite people to ditch their winter hibernation for a communal, happy high. It is all about simple, slow cooked family meals served on big platters where everyone can help themselves and share in a delicious selection of heritage fare at their own table,” explains Chef Frans Groenewald. In addition to its Sharing Sundays which cost R250 per person for this three course family feast, Gabriëlskloof also lifts the lid on wholesome country goodness with a new A La Carte Winter Menu, with a two course meal costing R185 and a three course indulgence R215. To reserve your table at this delicious destination, call 028 284 9865 or email restaurant@gabrielskloof.co.za.

Nedbank Cape Winemakers Guild Auction Showcase : Taste rare, individually crafted wines with creative flair and great diversity at the Nedbank Cape Winemakers Guild Auction Showcase to be held in Cape Town on Thursday, 18 August at the CTICC’s Ballroom East (1st floor) from 18:00 until 21:00. This public tasting gives wine enthusiasts the opportunity to taste these unique collectors’ wines crafted exclusively in small volumes for the 2016 Nedbank Cape Winemakers Guild Auction by the Guild’s 47 members. In addition to the sought after 2016 auction wines, the members of the Guild will also be presenting some of their acclaimed flagship offerings sold under their own labels. Individuality, creativity and expression of place set the CWG auction wines apart from the winemakers’ more readily available ranges. Showcase-goers will have the opportunity of contributing towards the Nedbank Cape Winemakers Guild Development Trust by bidding on rare signed bottles from previous Guild auctions during the Silent Auction. Founded in 1999, the Development Trust seeks to transform the wine industry by educating, training and empowering young talent through initiatives such as the Protégé Programme, a highly acclaimed mentorship scheme for upcoming winemakers and viticulturists. Tickets can be purchased at R250pp via www.webtickets.co.za and include a Spiegelau tasting glass. The Nedbank Cape Winemakers Guild Auction will take place on Saturday, 1 October 2016 from 09:00 at Spier Conference Centre in the Stellenbosch Winelands. The auction is open to the public. To find out more and to purchase tickets for the VIP lounge on Auction Day, visit: www.capewinemakersguild.com, email info@capewinemakersguild. com or call 021-852 0408.

Grande Provence Celebrates Women’s Day: Discover the delights of the Cape Floral Kingdom and join Grande Provence on National Women’s Day for an intimate Cape Fynbos Tea Ceremony™ at this serene heritage wine estate in Franschhoek. Hosted in the beautifully appointed Jonkershuis, this elegant event at 11:00 on Tuesday, 9 August 2016, is a unique 90 minute fynbos tea journey, inspired by eastern tea ceremonies. Adding to the lustre of this extraordinary day, one lucky guest will be taking home a beautiful Shimansky Dancing Diamond pendant to the value of R32,500. Guests will be treated to a feast of fynbos flavours that include traditional favourites such as Honeybush, Rooibos and Buchu as well as the more unusual, yet increasingly popular Cancer Bush, Rhino Bush, Snow Bush and velvet mint Pelargonium. The ceremony begins with a base tea tasting of aromatic fynbos and explores ‘the perfect brew’ with the addition of everyday natural ingredients. Participants experiment and create a personal fynbos blend to pair with Fynbos Delight, artisanal fynbos sweets akin to the traditional Turkish confectionary. After the tea ceremony, Executive Chef Darren Badenhorst will present a unique selection of canapés incorporating elements of ginger, star anise, dill, mint, cinnamon and cardamom that meld seamlessly with the intricate flavours of each tea. In this way the tea experience is carried through into his creative food style. These signature canapés can be enjoyed in The Gallery with Grande Provence wines while strolling through the contemporary art collection. Booking at R650pp is essential as seats are limited. Email events@grandeprovence.co.za or call 021-876 8600.

JULY 2016 WINE EXTRA 51

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CAPE TOWN

GAUTENG Life’s A Cabernet at The Greatest Show Unearthed: From Merlot to Malbec, Pinot Noir to Pinotage, The TOPS at SPAR Wine Show presents South Africa’s top wine labels all under one roof. For the first time in Pretoria, the event engages wine lovers of all ages and ilk to taste and buy the country’s best bottles directly from wine producers at cellar door and show prices. Themed The Greatest Show Unearthed for 2016, the event will channel a vintage burlesque experience while expertly blending hundreds of fine wine exhibitors, edu-taining activities, food and festivity between the 25th and 27th of August at the Menlyn Park Shopping Centre. Highlights not to be missed include two Wine Theatres; the first presents a series of interactive tasting talks hosted by industry experts and wine personalities and the second is the new Supertaster Theatre presented by The Cape Wine Academy. Over three days it will cover various topics including, “A Symphony of Sauvignon Blancs”, “Shirazzmatazz” and “The Cabaret of Cabernet”. Visitors are also invited to vote for their favourite wine producer in the “People’s Choice Awards” and stand a chance to win a case of wine. Tickets can be purchased pre-show for R160 from www.itickets.co.za or at the door for R180. Price includes a tasting glass, all tastings, and access to both Wine Theatres and a map to help navigate the show. Times: o 17h00 – 21h00 (Thursday & Friday) o 12h00 – 21h00 (Saturday)

Dinner & Movie at the Twelve Apostles Hotel: The Twelve Apostles Hotel and Spa’s perennially popular Dinner & Movie is the perfect winter date night or evening out with friends or family. For only R475 per person, movie lovers have the perfect combination of a three-course menu in fine dining restaurant Azure with a VIP silver screen experience in the hotel’s exclusive 16-seater cinema. The Twelve Apostles Hotel’s movie schedule features something for everyone, with themed months ranging from Classic Hollywood to Family Fun and ‘Local is Lekker’ South African films. The evening commences with dinner in Azure Restaurant, where Executive Chef Christo Pretorius has devised a special three-course Choice Select Menu for movie-goers. Cinephiles are then encouraged to make their way to the private screening room, where, just in time for the film, they will be served heavenly desserts. Treats don’t end there however, as the movie will be accompanied by plenty of snacks, including the obligatory popcorn, sweets and a rich hot chocolate or milkshake of the day. Those who feel they might be too full – or lazy! – to make their way home after the film should book The Twelve Apostles’ Overnight Dinner & Movie, which will see them check into one of the hotel’s plush guest rooms or suites. The film extravaganza then ends the following morning with a lavish breakfast, including freshly harvested oysters and sparkling wine (from R1545 per person sharing per night, including dinner, movie, snacks and breakfast). Flavours of Winter at Muratie Estate: Make the most of the Cape winter and head out to the historic Muratie Estate in Stellenbosch for a mellow fireside celebration of Cape Port-Style Wines at the Flavours of Winter Festival on Saturday 30th July, hosted by the Melck family. Port lovers are invited to cosy up in one of the Cape’s oldest wineries, appreciating the rich and luscious flavours of Cape Port-Style Wines and noshing on delicious winter warmer treats prepared by the Muratie Farm Kitchen. All the wines on show will be available for purchase at cellar door prices. In addition, von Geusau will be tempting taste buds with their decadently delicious hand crafted chocolates. Tickets cost R100pp and include a tasting glass. The festival kicks off from 10:30 until 16:00. Due to limited space, visitors are advised to book in advance. Call 021-865 2330 or email wine@ muratie.co.za. The Red Carpet Fashion Show at The Bay: Red Carpet Concepts announces the 6th annual Red Carpet Fashion Show in partnership with Prestige Magazine and DSTV’s Fashion One TV channel, taking place at The Bay Hotel in Camps Bay on Saturday, 17 September, 2016. The evening is dedicated to showcasing local and international couture fashion and jewellery designers together with incredible local contemporary artists. Guests will be greeted with exquisite complimentary gourmet canapés from Mediterranean Delicacies accompanied by flowing Deetlefs wines and MCC wines. Guests are invited to the after party at Sandy B with cool beats by top SA DJs, Ian Skene and Dino Moran, before collecting their decadent gift bags upon departure. Ticket prices are R695 for the evening ensemble ticket, which includes catering, cocktails, MCC, fashion show and access to the after party at Sandy B. Limited tickets are available. FMore information on tickets and preferential Village&Life accommodation rates available via the Quicket ticket gateway link. For more info email jade@redcarpetconcepts.co.za.

52 WINE EXTRA JULY 2016

RESTAURANT MOSAIC’S UPCOMING SPECIAL WINE EVENINGS: 9 September: Kanonkop Featuring wines from one of the country’s most acclaimed estates and also attended by the current Kanonkop winemaker as well as two of his predecessors. All have won the International Winemaker of the Year accolade in different years. There’s Jan “Boland” Coetzee who started his winemaking career at Kanonkop in 1967 and first planted the vines at Kanonkop; Beyers Truter, the founder and chairman of the SA Pinotage Association, who in 1991 was named International Winemaker of the Year for his Kanonkop Pinotage1989 and current winemaker Abrie Beeslaar, who was awarded International Winemaker of the Year in 2015. The wines that won the cellar masters’ the award will also be tasted. The tasting at Mosaic will be a vertical tasting of Paul Sauer (third Bordeaux blend label in South Africa) including 2015 from the tank, 2012, 2010, 2009 from the Guild Auction, 2003, 1996 and 1990. 22 September: Paul Cluver The evening will see the launch of Restaurant Mosaic’s own 2015 pinot noir, made under its own label, by Paul Cluver winemaker Andries Burger. The pinot noir and chardonnay’s to be tasted include the 2008 and 2013 Pinot Noir; Seven Flags Pinot Noir 2010; Seven Flags Pinot Noir 2013; Chardonnay 2011 and Seven Flags Chardonnay 2014.

Nedbank Cape Winemakers Guild Auction Showcase: Taste rare, individually crafted wines with creative flair and great diversity at the Nedbank Cape Winemakers Guild Auction Showcase to be held in Johannesburg on Wednesday, 24 August 2016 at The Atrium, Nedbank Sandton, 135 Rivonia Road from 18:00 to 21:00. This public tasting gives wine enthusiasts the opportunity to taste these unique collectors’ wines crafted exclusively in small volumes for the 2016 Nedbank Cape Winemakers Guild Auction by the Guild’s 47 members. In addition to tasting this year’s CWG auction line-up that will go under the hammer in Stellenbosch on Saturday, 1 October, the Showcase is a great interactive platform to engage with the winemakers. In addition to the sought after 2016 auction wines, the members of the Guild will also be presenting some of their acclaimed flagship offerings sold under their own labels. Individuality, creativity and expression of place set the CWG auction wines apart from the winemakers’ more readily available ranges. Showcase-goers will have the opportunity of contributing towards the Nedbank Cape Winemakers Guild Development Trust by bidding on rare signed bottles from previous Guild auctions during the Silent Auction. Tickets cost R250pp and includes a Spiegelau tasting glass. Tickets can be purchased via www.webtickets.co.za. The Nedbank Cape Winemakers Guild Auction will take place on Saturday, 1 October 2016 from 09:00 at Spier Conference Centre in the Stellenbosch Winelands. The auction is open to the public. To find out more and to purchase tickets for the VIP lounge on Auction Day, visit: www.capewinemakersguild.com, email info@capewinemakersguild.com or call 021-852 0408.

JULY 2016 WINE EXTRA 53

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GAUTENG

The Unusuals Wine Festival: presented by Wine Menu – will showcase South Africa’s lesser-known varietals in the only focused platform in Gauteng of these wines. This not-to-be-missed display of truly exceptional wines takes place at The Wanderers Club in Illovo on Thursday, August 18 from 18:00. A limited number of tickets are available and cost R200pp from Webtickets and Wine Menu at Blu Bird Centre. The price includes a selection of canapés, which will be served throughout the evening and chosen to complement the styles of wine being sampled. On the red side, showgoers will get to try varietals such as Barbera, Cinsaut, Grenache Noir, Malbec, Mourvèdre, Nebbiolo, Petit Verdot, Sangiovese, Souzào, Tinta Barocca, Barbera and Zinfandel. White unusuals will include Bukettraube, Clairette Blanche, Gewürztraminer, Grenache Blanc, Marsanne, Muscat d'Alexandrie, Roussanne, Semillon, Viognier, Pinot Grigio and Verdelho. Participation in the festival by wine producers is by invitation only, with the organisers ensuring that only top quality wines will be shown at the festival. Wines are on sale on the night at less than their regular retail prices, while a number are no longer available in the general marketplace.Tickets are available from Webtickets and from Wine Menu in the Blubird Shopping Centre in Illovo at R200. If tickets are still available on the door on the night the cost is R220. For mor info, visit www.winemenu.co.za.

GAUTENG Pinotage-on-tap 2016: Pinotage on Tap (POT) is excited to announce the entertainment for the upcoming festivals scheduled to take place later this year. The headlining act for the Johannesburg event will be the dynamic jazz-electro-hip-pop songstress, Toya Delazy, supported by Rubber Duc in Johannesburg. The first POT Festival of 2016 takes place in Johannesburg at Val Bonne Country Estate in Modderfontein on the 20th of August. During the festival, guests will be treated to top-quality local performances while indulging in an array of delicious foods, including dessert, which all pair perfectly with the CoffeeChocolate Pinotage on tap. All festival attendees will also receive a goodie-bag upon arrival filled with a few necessities for this unmissable day, which is all included in the ticket price. Tickets are available from Computicket and cost R435. VIP packages are available. Book yours soon to avoid disappointment.

KZN Pinotage-on-tap 2016 : Pinotage on Tap (POT) is excited to announce the entertainment for the upcoming festivals scheduled to take place later this year. The headlining act for the Durban event will be the dynamic jazz-electro-hip-pop songstress, Toya Delazy, supported by Edisontide in Durban. The Durban festival at The Litchi Orchard in Salt Rock takes place on Heritage Day, the 24th of September. During the festival, guests will be treated to top-quality local performances while indulging in an array of delicious foods, including dessert, which all pair perfectly with the Coffee-Chocolate Pinotage on tap. All festival attendees will also receive a goodie-bag upon arrival filled with a few necessities for this unmissable day, which is all included in the ticket price. RTickets are available from Computicket and cost R370. VIP packages are available. Book yours soon to avoid disappointment.

GARDEN ROUTE The Vaal River Meander Wine Route: Starting on the 16th July 2016 it is on for the next six weekends ‘til the 28th August. All are welcome to indulge in this well-priced wine treat, which is a perfect way to beat the winter blues. As always, the Wine Route is on every Saturday and Sunday and Public Holiday from midday to 6pm. There are 17 different venues on and around the Vaal River participating this year offering something for everyone; perfect for wine connoisseurs and even those who know nothing about wine but just want a pleasant well-priced outing, where one will be treated to great wine tasting in relaxed and welcoming environments. There are dozens of different Wine Estates represented throughout the venues – with over 200 wines to indulge in. Each venue has a minimum of 8 wines – some venues go up to 20 wines. Each venue invites you to tastings of their wines at only R20 per venue per person for tastings of 8 wines or R40 for tastings of their whole selection. Gauteng’s most popular Wine Route discerns itself from all the other Wine Routes in South Africa, in that it has a record number of ways in which you can enjoy this winter wine feast. Be it by luxury cruiser, water taxi, chauffer-drive, tour-bus, houseboat, vintage car or in your own car - the Vaal River Meander Wine Route has more ways it can be enjoyed, than any other Wine Route in South Africa. There are also optional extras to add to your wine experience - such as enjoying a Cruising Wine Tasting Luncheon aboard a luxurious Cruiser; Special Spa treatments over the Wine Route; Special Weekend Breaks; spend the weekend at a Lodge or Hotel along the Vaal while you enjoy the wine and food pairing; enjoy special spa treatments packages put on to celebrate this winter treat; or combine the experience with a historical tour of Sharpeville. Vaal Wine Route Passports can be found at all the participating venues containing a map of the Route, all the specials available at each venue, the wines that can be tasted as well as a coupon page offering great year long offers. Visit 6 or more venues and get each of the venue’s Passport Pages stamped to stand a chance at winning the Grand Vaal Wine Route prize. For more information contact each of the venues or email info@vaalwineroute.co.za for more info on the various packages and offers.

54 WINE EXTRA JULY 2016

Life’s a Cabernet at The Greatest Show Unearthed : From Merlot to Malbec, Pinot Noir to Pinotage, The TOPS at SPAR Wine Show presents South Africa’s top wine labels all under one roof. Back in PE for its 7th consecutive year, the event engages wine lovers of all ages and ilk to taste and buy the country’s best bottles directly from wine producers. Themed The Greatest Show Unearthed for 2016, the event will channel a vintage burlesque experience while expertly blending hundreds of fine wine exhibitors, edu-taining activities, food and festivity between the 4th and 6th August at the Boardwalk. A highlight not to be missed is the popular Wine Theatre; it presents a series of interactive tasting talks hosted by industry experts and wine personalities. Visitors are also invited to vote for their favourite wine producer in the “People’s Choice Awards” to stand a chance of winning a case of wine. Tickets can be purchased pre-show for R120 from www.itickets.co.za or at the door for R140. Price includes a tasting glass, all tastings, access to the Wine Theatre and a map to help navigate the show.

JULY 2016 WINE EXTRA 55