Wine Extra October 2013

FOR WINE LOVERS, NOT WINE SNOBS

WineExtra OCTOBER 2013

TASTE TEAM

‘Pretty’ Verdot Livin’ the Life The Spice of Life

MarK Boucher & Jacques Kallis The Swartland rebel with a cause Official SA Media Partner

wine infused popcorn - Chef Henry Vigar - Red wine and health

Contents OCTOBER 2013

Editor’s letter

4

Taste Team

Now you’re cooking

6

Henry Vigar

28

Get out 12

What’s the story with the Swartland?

Interview

Livin’ the life Spice it up!

34

Webersburg Cabernet Sauvignon 2008

‘Pretty’ Verdot

Special report

We’ve been drinking

30

36

Our pick of the very best viticultural-based events in Cape Town, Jo’burg and Durban

16

Mark Boucher and Jacques Kallis

Table Talk

22

OCTOBER 2013 WINE EXTRA 3

Published by: TWS Media CC 102 Dorp Street, Stellenbosch. 7600, Republic of South Africa Tel: +27 21 888 8800 Fax: +27 21 888 8818 wine-extra.co.za wineshow.co.za Editor: Maryna Strachan maryna@twsmedia.co.za

Graphic Design Mark Freebs

info@markfreebs.com

Web Services Tracey Van Niekerk

tracey@mutsami.co.za

Advertising Sales Vanessa Adendorff

vanessa@twsmedia.co.za

Christie Van Der Heijden christie@twsmedia.co.za

Publishing Director John Woodward

jw@twsmedia.co.za

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Editor’s letter Maryna Strachan maryna@twsmedia.co.za Follow us @WineExtra

This is always a hectically busy time of year for us media types in the wine industry. There are launches, shows, competitions, auctions and a host of functions galore. Yes, I do love my job, though my liver might argue a good point…

A few functions that I do want to mention include the Inter-Hotel Challenge, which is a wonderful initiative by Showcook.com. It showcases the talents of workers in many of our top local hotels who started in the laundry rooms or by taking out the rubbish and have made their way up to be an integral part of the kitchen staff of these amazing establishments.

I was also invited to serve on a feedback panel for the Elgin Wine Valley where we tasted our way through 39 of the region’s red wines in order to highlight trends and share our opinions with a panel of their most prominent winemakers, on what we thought were highlights or areas requiring improvement or focus. A truly enlightening and educational experience.

Lastly, I’d like to mention the Best Value Wine Awards, which gives credit to wines on the merit of being good value for money. Attending all of these wonderful events and having the opportunity to taste some very special and expensive wines, it is easy to lose focus. This competition has such immense value in highlighting the wines that show exceptional balance, structure and flavour, but are available to drinkers at better than reasonable prices. I commend the winemakers who manage to uphold such quality whilst making wine accessible to the masses.

Whilst I keep wining and dining, I will be sure to include some of my top vinous finds in each issue of Wine Extra, so as to somehow convey the best that the SA winelands have to offer.

OCTOBER 2013 WINE EXTRA 5

TasteTeam ‘Pretty’ Verdot

It is very rare to find a straight varietal wine of Petit Verdot in South Africa. Whilst there are many plantings of this red grape, it is mostly used in traditional Bordeaux-style blends to which it adds tannin, colour and flavour.

When young, its aromas have been likened to banana and pencil shavings, whilst strong tones of violet and leather develop as it matures.

The straight varietal wine recently came to our attention when our Ed sampled this in the KWV The Mentors range, which triggered great interest after she dubbed it ‘Pretty’ Verdot – conjuring up images of the Timotei model running through fields of lavender with her long blonde hair blowing in the wind. It is believed that the first producer in South Africa to make a straight Petit Verdot wine was Frenchman Jean-Vincent Ridon who owns Signal Hill Winery.

From left to right: KWV The Mentors Petit Verdot 2011, by KWV, RRP: R250. Lovane Umama Petit Verdot 2008 by Lovane, RRP: R180. Signal Hill Petit Verdot 2000, by Signal Hill Wines, RRP: R200. Havana Hills Petit Verdot 2009, by Havana Hills, RRP: R65. Zorgvliet Petit Verdot 2007, by Zorgvliet Wines, RRP: R130. Nederburg Private Bin Petit Verdot 2007, by Nederburg 6 WINE EXTRA OCTOBER 2013

Daisy Knowles PA at an investment company, she has a love for the tourism industry. She loves food, all aspects of vino, dinner parties, writing, her pyjamas, copious amounts of tea, her make-up bag and her legendary furkid.

KWV The Mentors Petit Verdot 2011 RRP: R250 ; Stockists: Makro, Ultra Liquors and Caroline’s Fine Wines www.kwv.co.za

mouth. It’s flavourful, cheeky and dangerously easy drinking.

Angelo says: I sat scratching my beard with this for a while. I felt like I was sniffing into a glass that displayed a full aroma wheel, colour coded and spinning like a top. Imagine a summer platter in the garden with cherries and sweet ripe figs scattered all over it. There was a definite caramel and vanilla lining hiding at the back of the glass, adding to the sweetness. The palate was soft and smooth and mimicked the nose with black cherries and vanilla pods.

TasteTeam vanilla. In general a well balanced wine, shy to age with a dark, lustrous colour.

For the every-day wine drinker this wine would still go down well, but probably best paired with food as it is quite rich.

Lovane Umama Petit Verdot 2008 RRP: R180; Stockists: Delivery from cellar www.lovane.co.za

“It’s flavourful, cheeky and dangerously easy drinking.”

Daisy says: This wine had a damp smell to the nose - similar to a wet cardboard box. The palate, however, was far more pleasant, giving rise to a softyet-forward acidity, which faded fast, followed by dark fruits like blackcurrants and mulberries. There was an everso-slightly sweet, jammy aftertaste. I thought this was a delectable wine that I could quite happily quaff on my own.

Charlotte says: A lively looking glass of wine, with its cheerful bright purple hue glinting happily in the glass. It looks young and after the initial sniff, smells almost sweet with wafts of cherry cola, vanilla and violets. The finish is thankfully dry though with a combination of soft, aromatic green herbs and stewed plums coating my

Tiaan says: Firstly, I got very prominent dried cherries and cranberries on the nose as well as tones of fresh stone fruit like plums and peaches. As it lingers vanilla also makes a very prominent apearance with a slight sweet tone. As soon as this wine hits the palate you get greeted by a jammy black currant taste that makes me think of stewed fruit with Sunday lunch along with dried, toasted coriander seeds. That is why I want to pair this wine with either chicken or pork chop stuffed with a dried fruit mix stewed with some of the wine itself, infused with vanilla, coriander seeds and some fresh coriander.

Guest Taster – Lea says: An impressive wine, with sweeter notes of rose on the nose, following to a distinctive cola flavour. The end shows delicate tannins and flavours of burnt sugar, caramel and

Daisy says: Buchu was the first smell to smack the nostrils on this one. The tannins come in strongly initially, but soften quickly and fade into the background. This was a dry wine, still fairly ‘green’ I thought, yet also spicy and aromatic. It made me want a good Indian curry. It also had me thinking of the ‘new kid in class’ - completely misunderstood and even disliked at first, but give it a little time and you’ll discover you actually find it rather agreeable.

OCTOBER 2013 WINE EXTRA 7

TasteTeam Charlotte says: Like waking up in the early morning on safari, this really does remind me of the bush - with its damp grass and musk like aromas that give a strangely enticing masculine nose.

The palate has lovely, juicy black fruit flavours, but with a tinge of greenness and tightly woven tannins that add structure and depth, without being too bitter. A long, lingering finish with exciting tastes of liquorish, cumin, nutmeg, mulberry, violets and more... It just keeps on going and got better and better with each sip.

Angelo says: Well, hello there tastiness.

The nose was immensely impressive, with roasted oats and that happy moment when the honey you are drizzling hits the cereal you’re about to spoon in your mouth. There were wonderful flavours of apricot and dates and a hint of toasted nuts. Decadent, perhaps, but oh-so lovely.

“…the ‘new kid in class’ - completely misunderstood and even disliked at first, but give it a little time and you’ll discover you actually find it rather agreeable.”

Tiaan says: This wine hit me with a wet grassland nose, made me think of walking in a forest or bushveld area. I was very exited about this wine and the first sip was right up there with my idea of what I wanted it to be. You get slight

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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…

liquorish notes and I also got fresh curry leaves. This is a flavour close to my heart and takes me back to when I started cooking and making fresh curries out of my first Jamie Oliver cookbook.

Then a flavour that also reminds me of curries - star aniseed, which I love. I would happily drink this with a lovely homemade curry.

Guest Taster – Lea says: At first sight this wine looks ‘old’, with a slightly amber colouring. At first the nose is musty and off-putting, but it opens up after a little while in the glass (the magic of oxygen!).

The musty smell is reminiscent of damp leaves and compost. The palate is more on the savoury side, with a sweeter spice threatening to show and ending off with quite a dry finish. The underdog!

Signal Hill Petit Verdot 2000 RRP: R200 ; Stockists: Available from cellar door www.winery.co.za

Daisy says: With a slightly brown tinge to the lip of this wine, I was keen to see what it would taste like. Like Brad Pitt’s stomach in Fight Club, it was hardcore.

The nose had me smelling moss and mushrooms and damp bark, whilst the palate was almost brine-like, with traces of Fisherman’s Friends lozenges. If you actually imagine licking the inside of the barrel, this is what the wine was like.

And it made a whopping duo with the Camembert!

Charlotte says: Similar to the Lovane wine, aromas of musk and freshly cut grass mingle with violets and purple fruit for an enticing entry. I take a sip and the intensity of the plump dark fruit flavours is delicious, but before you get overwhelmed, a large dollop of savory liquorish and black olive come forth to balance out the sweetness. All in all, a well-balanced and complex wine that I could happily enjoy on a cold winter’s evening in front of the fire.

“Like Brad Pitt’s stomach in Fight Club, it was hardcore.”

Angelo says: Your grandpa’s moist leather hiking boots are drying next to the fireplace and you’re sitting opposite him cross-legged, staring in awe as he recounts adventures of taking the road less travelled. This wine was sentimental.

Truly. Plum and black kalamata olives were carried through with star anise and liquorish aromas. The palate was balanced and thought provoking, and I’d say that this is something you should sit and ponder your next chess move over.

Silas Lekgoathi Graphic Illustrator, Silas Lekgoathi describes himself as a fun loving, adventurous and artistic traveller. He feeds off new experiences and escapades and finds himself in a transitional period of his life.

Tiaan says: This wine also took me to a place like the Lovane wine, though more desert like – a sandy and earthy kind of vibe. It kinda makes me want to open the fridge and pull together a tapas meal for two, consisting of goodies like dried and marinated olives with a bit of rosemary, roasted belle peppers marinated in olive oil and a selection of cured meats slices.

Maybe also a mild cheese on the side just to round it all off.

Daisy says: I really enjoyed my first sip of this wine and expected nothing like the flavours that came through: beefy Bovril, smoked bacon, rich gravy – savoury and scrummy. I couldn’t work out whether one could drink this just as is, though perhaps it can be regarded as a meal on its own! I think this would do well being paired alongside anything meaty: cottage pie or lamb shank came to mind.

Guest Taster – Lea says: Like the Lovane, this wine shows a damp scent (like walking through the underbrush of a forest in the early morning), developing to more musky tones, which lean towards liquorish flavours – strange but true. The palate doesn’t show the fruit profiles you would hope for, but the end is dry with a beautifully soft tannin structure.

Charlotte says: If you had to bottle up my memories of Spain, this would be the perfect representation. It reminds me of juicy, ripe tomatoes and sweet, slow roasted red peppers sprinkled with the wonderfully intense, sweet yet sour flavours of a rich balsamic vinegar.

The finish offers drier, herbal flavours and a smattering of pink peppercorn spice, which perfectly complements the sweet fruit. Totally unlike any of the other wines in the lineup, it is a wacky yet deliciously different wine that makes me warm and tingly inside. Someone pour me another glass!

Havana Hills Petit Verdot 2009 RRP: R 65; Stockists: : Available from cellar door www.havanahills.co.za

“…a wacky yet deliciously different wine that makes me warm and tingly inside.”

TasteTeam quirkiness of it kept me coming back for more.

Tiaan says: I think I like this wine… The reason why I say ‘I think’ is that I pick up notes of flavours that I really like a lot. At first I get a hit of freshly cracked black pepper, which I love to bits! After that I pick up on freshly chopped belle peppers right from the plant - also a favourite by far. This is followed by naartjie - not really something you would expect. Wow! Then something very weird... We had a few laughs about this, but ill stick to it and say rum and raisin ice cream... Not sure why, but for me it’s there.

Guest Taster – Lea says: What a mixture of interesting flavour profiles! A juicy wine with notes of roasted red pepper (that sweet inside after peeling away the roasted black skins) and a sweet vodka characteristic! The fruit profiling leans to raisins, anise and dense currant, which follow through to a cola flavour. Delicate tannins in my mouth add to the body feel of this wine and leave me wanting just a splash (or two) more!

Angelo says: This Petit Verdot offered slightly different characteristics to the rest of the flight. The nose had aromas of capsicum and ripe tomatoes hanging on the vine waiting to be plucked. The flavours were concentrated, and showed coffee and mocha notes that were warm and inviting. This wine had me lingering over it the longest, as I think the

OCTOBER 2013 WINE EXTRA 9

TasteTeam Zorgvliet Petit Verdot 2007 RRP: R130; Stockists: Makro, TOPS at Spar and Liquor City www.zorgvlietwines.com

Angelo is a blogger, photographer and adventurer, whose love of all things gastronomic and vinous is somewhat contagious.

A passionate born and bred Durbanite, he now finds himself in Stellenbosch, and this foodie is never far off the trail of something craft or modish.

intense slow roasted herbed tomatoes with a gentle smokey finish. It yearns to be served on a large table groaning under the weight of an Italian feast, surrounded by loud family and friends celebrating life with love and laughter this is most definitely one that I will be adding to the collection.

Angelo says: How glorious! I love it when a wine has a savoury, cured meat character to it. This was like charcuterie heaven in a glass. Smoked hams and bresaola, with a vinegary balsamic glaze drizzled as a topping. For the first time in the flight I got floral hints, with dark pansies and elegant violets. The palate was just as meaty and smoky as the nose, and it had me craving Italian salami - most probably the perfect accompaniment for this wine.

Daisy says: This was a dry wine and not one for the faint hearted. Unlike the Havana Hills’ Bovril component, this time I could smell Marmite. It also boasted that meaty-smokey smell, which followed through to the palate, along with flavour profiles of charcoal and leather. This one certainly had you puckering, it was as though you may have had a sprinkling of sawdust in your mouth. Definitely one to serve with food and it was really complemented by the cheese and cold meat platter we had alongside it.

Charlotte says: I always say that extremes are easy, whilst achieving balance is much harder. This wine offers just that. A wonderful harmony of savoury, yet sweet nuances – like

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Guest Taster – Lea says: One can’t but help use the word ‘umami’. Think sweet/ savoury tomato jam, bacon and currant flavours! The flavours form a fusion of savoury, sweet and earthy tones that are difficult to separate from each other. This wine is relatively dry and I would love to try it in another context so as to draw out more character and personality.

Nederburg Private Bin Petit Verdot 2007 Stockists: Available exclusively from the Nederburg Auction www.nederburg.com

“…extremes are easy, whilst achieving balance is much harder. This wine offers just that.”

Tiaan says: I have a supplier who grows the best and freshest berries ever and I get a fresh punnet full of blueberries in this wine. It makes me want more.

On the other side you also get a whiff of liquorish, with light tannins, which I prefer. On the palate you get pushed into the direction of tomato paste that makes me want to cook a romantic dinner for two, make some home made pasta with a light tomato based sauce containing a splash of this wine with fresh basil and parmesan cheese.

Daisy says: This wine transported me to a hospital ward…it was almost medicinal to the nose interlaced with floral whiffs, whilst a delicate scent of violet could be detected. It opened up to give a smell of pencil shavings and one could taste the barrel on the palate. I found this to be a

Tiaan Langenegger has been crowned Sunday Times Young Chef of the year in 2013 as well as Unilever Senior Chef of the year in 2012 and is currently a finalist in the KykNet Kokkedoor competition. He has a love for good food and wine, shared with friends and family.

fairly tannic wine initially, although it did seem to soften when left in the glass for a little while.

Charlotte says: A rather shy nose compared to the more boisterous ones we’d slurped until now, but with a bit of swirling it did open up to reveal some sophisticated herbaceous notes.

I felt it lacked a bit of intensity on the palate though, and would’ve liked a bit more of the juicy purple fruit flavours we’d come to expect to bulk it up. The mouth feel was lovely and silkily soft, showing a restrained elegance that its predecessors did not.

Angelo says: This wine was dark in every sense of the word. He was kind of like a well-built rugby player that hadn’t spent the necessary time working on his ball skills. Big, bold and muscular with strong, dark cherries and intense blackcurrants dominating the nose. The palate showed even darker cherries and wild mulberries. This wine had a big, warm heart!

“The mouth feel was lovely and silkily soft, showing a restrained elegance…”

Tiaan says: Initially not much on the nose, but then some toasted, dry coriander popped up with some dried plums also showing face. If I were to put this with food, I would try and go a bit random with a plum crumble infused with a little thyme and lemon zest, the

crumble made with less sugar and brown sugar instead of white. Then also serve this with a bit of infused vanilla cream to finish off to perfection.

Guest Taster – Lea says: This wine showed little distinctive character that reminds one of what a specific sort of wine should or could be. The nose stayed relatively closed and the palate was dry, with definite leathery characters. So with a bland palate, dry finish and less distinctive nose, I personally found this wine was a tough one to analyze.

TasteTeam This month's guest taster is Lea Smit, a lover of wine and lifestyle who thrives on the essential hedonism of wine! Marketing within the wine industry is her game, and she absolutely loves it! She considers herself to be an amateur wine critic with no formal training allowing for her honesty and descriptive nature to accompany her wine learnings sip by happy sip.

Special Report

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

What’s the Story with the Swartland?

O

ver recent years there has been much hype surrounding the wines from the Swartland region. Though it ’s mostly been positive, there have also been the nay-sayers who believe that the region is merely trading on a type of ‘bad-boy’ reputation and believe that, with the exception of a couple of the winemakers, the wine to be marketed from here is really not all that it’s made out to be.

Perhaps it all lies in the overall experience for the wine lover and those who are perhaps a bit more

12 WINE EXTRA OCTOBER 2013

adventurous or like the more rustic things in life?

Geographically, the Swartland is the region that falls between Picketberg in the north, Riebeeck West and Riebeeck Kasteel in the east, Malmesbury in the south and Darling in the west. It’s name was derived from the dark appearance that is taken on by the endemic Renosterbos in winter when, after the rains, the fine leaf-hairs stick to the leaves.

Considered to be the ‘bread basket’ of the south, its wheatfields stretch across the undulating plains to the foot of the mountains, with brief interruptions

Special Report of wine, fruit and vegetable farms.

Viticulturally, the area is fairly young with Rhone style grapes such as Shiraz, Viognier and Mourvedre flourishing in this rather dry climate alongside Malbec, Chenin Blanc and Rousanne.

tannin, no chemical fining and no reverse osmosis or technological process which ultimately alters the constitution of the wine.

A rather prolific group of winemakers have established their own movement, aptly named The Swartland Independent. The overwhelming commonality between these producers is the desire to present wines that deliver an unmistakeable identity that showcases the DNA of the region and its terroir unlike any other.

At present, there are 23 Independent producers in this association, including the likes of the highly entertaining Adi Badenhorst with his Secateurs label, Chris Mullineux family wines, which offer true class and sophistication, Lammershoek with a wide range of very unique wines which are vinified in the traditional old-world style, Nativo wines from Billy and Penny Hughes are also a huge favourite and Kloovenburg, who are as well known for their fabulous olive oil products as for their wines.

To be considered a producer for the Independents, a list of conditions has been drawn up which need to be adhered to very strictly. One of the core values is that the wines carrying their logo must be naturally produced, meaning that an absolute minimum of manipulation has occurred both in the vineyard and in the cellar. This includes no inoculated yeast or added yeast supplements, no added acids, no added

Of course, there are many more producers in the area and whilst there are others like Swartland Winery and the very famous port producer, Allesverloren, who are major players in the region’s wine offerings, it is important to not forget about these simply because they are not part of the Independent growers clique. What one needs to be reminded of is the fact that there is something for

OCTOBER 2013 WINE EXTRA 13

Special Report

everyone.

Many of the wines from the Independents are not necessarily made for commercial enjoyment and the reality is that they may well appeal to those with the more sophisticated palate, with which there is nothing wrong. It is probably then also worth mentioning that many of these wines also carry a somewhat hefty price tag – again, no problem there, however, the reality is that consumers like to box and group things and therein lies the danger. Will the perception of the Swartland wines as a whole be that they are ‘weird’ or ‘different’ and expensive or

14 WINE EXTRA OCTOBER 2013

is enough being done to educate the everyday wine drinker about the offerings from this region?

What the Independents have done very successfully for the past 3 years is host The Swartland Revolution – a festival that showcases not only the wines from these producers, but also a host of local delicacies and wares. A festival in every sense of the word, these guys certainly know how to throw a party!

When visiting the area, Riebeeck Kasteel is one of those small-town villages with some beautiful and

Special Report interesting shops where you can buy all kinds of bits and bobs. It is here where you will find the famous Bar Bar Black Sheep restaurant with its quirky interior and delicious, rustic home-made fare. Other stand-out restaurants include the Kasteelberg Inn and CafĂŠ Felix.

Whilst the town is only a mere 50kms from Cape Town, it’s the perfect place for a quick weekend getaway and what better place to stay than the oldest colonial hotel in South Africa, the Royal Hotel - a true relic of years gone by. Of course, there are many guesthouses like the beautifully appointed Kloovenburg guesthouse and camp sites galore. There are many mountain biking routes for the more adventurous, but all in all, this town and the region as a whole offers the perfect getaway destination.

OCTOBER 2013 WINE EXTRA 15

Exclusive interview

Jacques Kallis & Mark Boucher Regarded as two of the best cricketers in the world, Jacques Kallis (JK) and Mark Boucher (MB) are close friends who have shared some of the best highlights of their lives together. Mark describes Jacques as patient, stubborn and determined whilst Jacques reckons Mark is most definitely NOT patient, VERY stubborn and intensely passionate.

Images by: Mark Freeborough Shot on location at: Barristers Grill

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Jacques Kallis & Mark Boucher We know you as two of the world’s best cricketers. Where did it all start?

MB: I was brought up in East London and was never really into cricket. I pretty much played any sport that you can play and was pretty keen on squash during my high school years. Once I got to Std. 9 and in Matric I made the SA schools cricket side and that opened up doors for me with regards to getting into Varsity, which I really wanted to do. I attended UPE and that’s when I got offered a chance in the national academy. The obvious financial implication of playing cricket versus squash was a total nobrainer and from there on my whole career sped up. I had a few great seasons playing for Border and soon after I joined the Proteas. And the rest is history, as they say.

JK: I was born and bred in Cape Town and attended Wynberg Boys school throughout my scholastic career. One day my dad was late fetching me from school and while I was waiting for him I saw the guys playing this sport with three sticks in the ground and they were smashing the ball all over the show. So, I decided I might as well join in rather than just stand around. I pretty much fell in love with the game from that moment on. I made the provincial sides throughout my high school career and in my matric year I had to make a choice to either go on an overseas tour with the rugby team or follow the cricket side of things. For me, there was no doubting which sport I was better in, so the decision was fairly easily made.

What would you consider to be your most memorable win of your career to date?

JK: I’ll say straight away from my side it was beating Australia in Australia in 2004. That was massive as we’d been there plenty of times and always got hammered, but beating them in their own back yard was certainly the best test series I’ve ever been involved in with a close second being beating England in England, which we’ve now done twice.

MB: I’ve got different formats, so for me I think that the ‘438 game’ that everyone talks about. I suppose that if a DVD gets made about a game then you’ve got to know it’s pretty special, so to have been there and part of it obviously made it so much more

special. Of course, the Australian test was pretty sweet as we’d been ‘klapped’ by them for so many years. They had a very good side at the time and to pick up that win straight after the win against England on what was certainly going to be my last test series was pretty special.

What would you say to aspiring cricketers out there?

MB: It’s not exactly inspirational, but it’s something I’ve always believed on passing on to youngsters. If you’re going to do something, then do it properly.

If you’re going to work on your game, then rather work really hard at it for 20 minutes than waste an hour of your time and everyone else’s along with it.

JK: I must agree with that. Also, there’s no substitute for practice and training. I often had times when my mates were all chilling on the beach while I was putting in the hard work on the field.

That’s very tough at times, but the rewards are absolutely fantastic and you also know that you’ve got one up on your opposition if they’re relaxing while you’re refining your skills and ability.

You both worked in collaboration with the team from Rietvallei to come up with your own wine and label called ‘The Innings’. How did that come about?

MB: In the game of cricket, it wasn’t until fairly recently that sponsors latched onto the idea of branding our trousers. Our managers at Big Sports Management were in touch with the guys at Rietvallei wine farm who wanted to put their sticker on the back of my bat in a series against Australia, which was quite a big series. We decided to do that and then I actually met with them. During this meeting, the idea was born and we decided to ask Jacques whether he’d be interested to get involved with this. Needless to say, he was keen, so we went ahead with it.

The label was born from our friendship, the relaxing days after a big test or series and the idea was to bottle wines that we enjoyed ourselves and would open with our family and friends to share good times with. The name ‘The Innings’ was actually an easy choice as it relates directly to the game of OCTOBER 2013 WINE EXTRA 17

Exclusive interview

cricket as well as referring to a lifetime journey, which is what we have had as mates. There was a lot of hard work that went into the label design although we didn’t get too involved in that side of things.

We visited the farms and during a rather festive afternoon we tasted the wines and helped select what we felt best represented us. We ended up with the two wines we have here today.

JK: I’d like to add that another component of the wine was that we’d love to relax in the change rooms after a game, have a drink and shoot the breeze, telling all kinds of stories and having a laugh and this is the kind of wine that is perfect in that situation. We love relaying experiences and that’s what this wine is about.

Where did your love of wine begin?

JK: For as long as I can remember I’ve enjoyed wine. My dad was a big wine drinker and he always gave me a little taster to introduce me to it. I never used to be a big red wine lover, but as I’ve matured in life, so has my palate and these days I prefer red over white.

MB: I’ll be truthful, mine started with Tassenberg at varsity, simply because it was the cheapest out there. I always preferred white wine, however when I moved to Cape Town during the long, cold, wet winter months, the weather really does lend itself to drinking a glass of red next to the fire with your mates. That’s where my real love for wine started.

On a perfect summer day, there’s nothing better than a glass of cold wine next to the pool. I think the weather plays a big role in how I drink wine.

Is this a once-off?

MB: There has been talk of us doing something else as well, but we’re still working at getting the wines up and running, so let’s see what happens over time.

It was never a moneymaking thing, but more for the fun, friendship and love of wine. We’ve been very privileged to have this opportunity, so if it works, then there’s no reason why we wouldn’t continue with it, perhaps even bring out a blend or two.

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You both mentioned red wine being your preferred option, however, you opted for a Sauvignon Blanc and a Cabernet Sauvignon in The Innings. Would you say that those are your favourite cultivars?

MB: I think that’s what stood out for us in the selection from Rietvallei. We were given the tasters completely blind, so we didn’t know what we were

tasting. It was merely a case of picking what we preferred on the day.

Which varietal would you describe as your favourite then?

JK: We’d probably go through the whole range in a night. [He says with a naughty glint in his eye.] I certainly don’t have a preference as I pretty much enjoy all wines. Basically, we play the field when it comes to wine…

MB: I think we’d probably both prefer Merlot on the red side of things. It’s just that much smoother, but it depends on the type of wine you’re drinking.

You’ve traveled extensively. Have there been any wines you tasted along the way that have stood out for you?

JK: We were on tour in New Zealand and we had this fantastic wine, which I’ve actually taken a photo of. [After frantically searching through his photo album on his phone…] It’s the Wild Rock Sur Lie Pinot Gris 2010 from Otago. That one really stood out.

MB: I must say, when we tour, we actually try to look out for South African wines. It might just be a South African thing, but I suppose the top brands are always available at the better establishments and we always support our local winemakers. It makes you feel like you’re at home at a foreign table. When you don’t know the brands, you really don’t know what you’re ordering, so if there are no SA wines on the list, then you kind of get led by the price.

Many people make the assumption that the more expensive wines are the better ones, but, of course, that is not always the case.

Are there any of the local wine farms that you visit whenever you have a short break in your otherwise hectic schedules?

JK: We don’t have a lot of time in general, but if we do, we’ll go to Ernie’s place or Rietvallei.

MB: L’Ormarins comes to mind, we’ve actually flown by helicopter once to Rickety Bridge, Thelema is great. We’ve been to a few farms, but we

Exclusive interview haven’t always been back. Unfortunately time is our enemy and sadly we’ve not been to Rietvallei much as it’s just a little too far to go to Robertson for a day trip.

Do you have wine cellars/collections?

MB: We’ve both got bars at home and I have a wine fridge in mine. It always amazes me how people can have these massive collections of wine and then keep these wines for specific occasions, but when the occasion arrives and they open the bottle, then it’s gone off. So for me, if I have a good bottle of wine, I’ll wait for the next best opportunity to open it and enjoy it with friends or family.

JK: I’m not a collector of wine, I’m a drinker of wine! I have friends who have a stunning cellar and I always enjoy selecting a wine from there when I visit them as it’s always a great experience. We’ve had some good, long sessions over several bottles of wine.

Over and above ‘The Innings’ if a wine were to be made in your honour and named after you, what would it be called and what kind of wine would it be?

JK: The qualities of my wine would be like me: sweet, gentle, kind, caring… Ha, ha! [A caring wine!

Now that’s a first! – Ed]. Mine would probably be red and it would be called ‘Merchen’, which is a combination of my parents’ names, Mercy and Henry. I’m very grateful to them for where I am today.

MB: It would definitely be a red, it would be smooth and it would be called something with regards to conservation. Something that has always captivated me on a name has been Leopards Leap. I’m doing a lot of rhino conservation work at the moment, so while I’m not sure exactly what it would be called, it would definitely have some kind of rhino connotation.

You mentioned a charity, tell us more?

MB: Yes, it’s something I got involved in after I stopped playing cricket. It’s a rhino conservation organization called SAB Boucher and we linked up 20 WINE EXTRA JULY 2013

with a group who extracts the individual rhino’s DNA and then put the DNA onto a database so that we send it to Onderstepoort. Basically then if you find a horn, it can be linked directly back to where the rhino was poached. This ultimately helps with prosecution and is very successful. You can read more about it from my website at www. markboucher.co.za.

JK: Mine is the Jacques Kallis Scholarship Foundation. It was started 8-9 years ago. When you play for 10 years or more, you get a benefit season. It was basically to help out players who were starting out and not yet earning much money. I decided that I wanted to give back to the game, rather than take from it, so we started the foundation. In a nutshell it aims to put kids through schools that they wouldn’t have otherwise had the opportunity to attend. We look at mainly cricketers and focus on Selborne, Wynberg, Pretoria Boys and Maritzburg. We put 5 kids through each of those schools, so it’s 20 kids in total and it costs between R60-R65,000 per child, so it’s a lot of hard work and fundraising that goes into it. We’ve got patrons and golf days to raise money for the project. We’ve had great success so far with this and I’m very proud of it.

We were drinking The Innings Sauvignon Blanc and Cabernet Sauvignon.

MB: I really enjoy these wines. The white wine is light and enjoyable, whilst the red is still young, but shows a lot of promise. I love that the wines are affordable and can easily be enjoyed by most.

JK: They’re both easy drinking wines and the price point is the best part of it. I think they’re great quality and perfect to be enjoyed around a fire with friends or loved ones.

RRP: R60 www.rietvallei.co.za

TableTalk This month: Walmart success for local wine entrepreneur Legal battle looms over Apple’s ‘Champagne’ iPhone Red wine - what’s behind its healthy reputation? Kim Crawford launches wine-infused popcorn

Walmart success for local wine entrepreneur

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hat do a chance meeting at the Soweto Wine Festival, seven years, seven sisters, Swartland Winery and Walmart have in common?

T h e a n s we r i s s i m p l e – t h e st o r y i n s p i r i n g – t h e re s u l t – extraordinary!

22 WINE EXTRA OCTOBER 2013

Entrepreneur Vivian Kleynhans has risen from poor beginnings in the small fishing village of Paternoster, Western Cape to heading up a black owned wine company, African Roots Wines, with a turnover of more than R2million a year. With her six sisters, each of whom have a stake in the business, this month sees the highpoint of their efforts - the shipping of the first order

of more than 5,000 x 9 litre cases of their brand, Seven Sisters, to Walmart, the largest retailer in the USA. Entering the wine market as a black empowerment project is no easy undertaking and exploitation is rife. Vivian fell victim to this when she entered this competitive industry. Even having had seed funding from

TableTalk

the South African Wine Industry Trust (SAWIT) did not protect her from exploitative wine farms.

Picking herself up and starting again was a no -brainer. She enrolled in Stellenbosch University for a wine course, looked for a new wine supplier with integrity and found a willing partner in Swartland Winery in 2006 and now, seven years later tenacity and sheer guts have paid off.

Add to this a chance meeting with an American wine buyer at the Soweto Wine Festival early on in her relationship with Swartland Wi n e r y – a n d t h e s e e d s f o r success were sown. American wine buyer Selena Cuffe simply loved the rosé wine (named after sister Twena) that Vivian had presented at the Festival!

Nurturing the contact and keeping her abreast of progress gave Vivian the breakthrough into the American wine industry in 2009 when the Seven Sisters brand was listed on American Airlines in Business and First class. Next up was a listing in 42 American states. By this time Selena had started a wine import company and become Vivian’s

a g e n t a n d b u s i n e s s p a r t n e r.

T h i s A m e r i c a n re l a t i o n s h i p has signaled the success of the business.

When Walmart came to South Africa looking for supplier diversity, Seven Sisters Wine ticked all the boxes – female owned and a development project with the feisty no -nonsense Vivian Kleynhans at its helm.

With her six siblings, who have a day-to- day role in the company and a wine named after each one of them, the buyers loved the wine and what this represented. The range consists of: Yolanda Moscato; Odelia Bukettraube; Vivian Sauvignon Blanc; Twena Rosé; June Merlot; Carol Cabernet Sauvignon; Dawn Pinotage/ Shiraz.

“Supplier diversity is important to our commitment to inclusion, community, and commerce”, says Michael A. Byron, Senior Director at Walmart. “Our program is not compliance driven, but it’s a strategic imperative, which is supported and embraced across our entire Walmart organization.”

is enormously difficult, but we have succeeded with Makro and we have appointed a national wine distributor, but survival is all about competing in the global market. Being accepted

by Walmart signals a turning point in how the local industry should view black owned wine businesses. ” What could have been a story of hopelessness has culminated in triumph. Through hard work and tenacity a family has been reunited some 28 years after they were separated when their father lost his fishing job. At that time the whole family (seven sisters and a brother) were evicted from their factory house. Forced to live with different relatives to survive, the intervening years saw much pain and hardship.

Having experienced the highs and lows of life Vivian has learned to never give up and it is this fighting spirit that sees her celebrating this success with a family that knows the feeling of hopelessness but has, through sheer guts and will, moved forward to embrace and harness opportunity.

As Vivian acknowledges: “Breaking into the local market OCTOBER 2013 WINE EXTRA 23

TableTalk Kim Crawford launches wine-infused popcorn

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ew Zealand estate Kim Crawford has launched a range of wine -infused popcorn in collaboration with gourmet popcorn company Populence.

popcorns were proving particularly popular at wine tasting events. “The idea of incorporating a highend wine such as Kim Crawford into a unique recipe is exciting,” she said.

The estate, owned by Constellation Brands, collaborated with New York-based gourmet popcorn company Populence on the project to produce two flavours: Pinot Noir Chocolate Drizzle and Sauvignon Blanc Kettle.

“The Sauvignon Blanc popcorn is bright, zesty and bursting with flavour,” said Nila Vermiglio, a marketing spokesperson for Populence. “The Pinot Noir offering meanwhile, uses the classic pairing of wine and chocolate to harness the wine’s flavours into an indulgent treat,” she added.

The popcorns are designed to be enjoyed with their corresponding wines: Kim Crawford Marlborough Pinot Noir 2011 and Kim Crawford Marlborough Sauvignon Blanc 2012.

While the sweet snacks aim to mirror the notes found in Pinot Noir and Sauvignon Blanc, neither contains any alcohol. Populence’s founder Maggie Paulus came up with the idea after noticing that her 24 WINE EXTRA OCTOBER 2013

But the wine-soaked snacks don’t come cheap – a one gallon tin costs about R340. This isn’t popcorn’s first foray into booze-flavoured kernels: Missouri-based popcorn company Pub-Corn has been producing non-alcoholic beer and cocktailflavoured popcorn since 2008.

Article courtesy of www.thedrinksbusiness.com

TableTalk Legal battle looms over Apple’s ‘Champagne’ iPhone

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legal battle is looming between Apple and the Champagne authorities amid reports suggesting that the electronics giant is poised to launch a ‘Champagne’coloured version of the iPhone.

Apple is due to unveil the latest versions of the hand-held devices, the iPhone 5S and the iPhone 5C, at a highly anticipated launch presentation next Wednesday. And widespread online leaks and videos suggest that the new 5S phone will come in two new colour variations – a grey shade called ‘graphite’ and a pale golden colour dubbed ‘Champagne’.

Howeve r, t h e m ove i s l i ke l y t o f a l l f o u l o f C h a m p a g n e ’ s g e n e r i c b o d y, t h e C o m i t é Interprofessionel du Vin de Champagne (CIVC),

which is in charge of protecting the Champagne name around the world. In the past, the CIVC’s legal team has successfully secured bans on the sale of a range of products seeking to use ‘Champagne’ in their name, packaging or marketing, including bubble bath, underwear and shoes.

A CIVC spokesperson told Decanter.com that so far the Apple reports were only ‘rumours’, and that the authority was awaiting more information before deciding what action, if any, to take. But he added: ‘The appellation Champagne is protected in France and most of the countries of the world, where Champagne can therefore only designate wines from the Champagne region in France.’

Article courtesy of www.decanter.com

Rustic, slow-cooked country fare with fresh seasonal locally sourced ingredients. The best that The Swartland has to offer. Situated in the picturesque Riebeek Valley, a visit to BBBS is the perfect country break away.

Est. 2005

Bar Bar Black Sheep Restaurant Unit 7, Short Street, Riebeek Kasteel Tel: +27 (0) 22 448 1031 www.bbbs.co.za www.facebook.com/barbarbs

An easy 60min drive from Cape Town on the N7 past Malmesbury.

Our wine is supplied by the Wine Kollective, specializing in boutique and garagiste wines of The Swartland Independent Wine Producers.

The Wine Kollective

TableTalk Red wine - what’s behind its healthy reputation?

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n recent years, red wine has received some pretty good press. When we think of a healthy form of alcohol, red wine tends to be the top choice. But why - and does it deserve all the attention?

procyanidins than Cabernet Sauvignon.

Scientists agree that there is something in red wine that, when drunk in moderation, can help to protect the heart, reduce ‘bad’ cholesterol and prevent blood clots, but there is little agreement of what is causing those beneficial effects.

Other scientists are excited about a compound found in the skin of red grapes called resveratrol. For many years, it has been hailed as a kind of wonder drug an anti-ageing compound, which could extend life, combat obesity and cure cancer. So far, studies on resveratrol have taken place in the lab - as yet there is no evidence that it can be effective in humans.

Recently, Uruguayan chemists went to such great lengths to discover the secret of their healthy homegrown red wine that they sequenced the genome of the Tannat grape from which it is made. That was prompted by the discovery that those wines contained high levels of procyanidins - a class of flavanols found in plants, fruit and cocoa beans.

Red wine only contains very small amounts of resveratrol and people shouldn’t drink wine in an attempt to get any health benefits. Roger Corder, professor of experimental therapeutics at Queen Mary University of London and author of The Red Wine Diet, made the discovery and confirms that the Tannat wines contain three to four times more 26 WINE EXTRA OCTOBER 2013

He says they, alongside the high concentration of tannins, which combat the ageing of cells, are likely to be behind its health-giving properties.

Dr Emma Smith, science communications officer at Cancer Research UK, says it is a mistake to drink red wine and believe it is doing good. “Red wine only contains very small amounts of resveratrol and people shouldn’t drink wine in an attempt to get any health benefits. It’s important to remember that, even in moderate amounts, alcohol increases the risk of several cancers and has been estimated to cause around 12,500 cases of cancer a year in the UK.” Researchers at the University of Leicester are, however, looking at whether resveratrol, on its own

TableTalk and not in red wine, could one day be developed into a cancer-preventing drug. Experimenting on mice in the lab, they have found that a daily amount of resveratrol equivalent to two glasses of wine can halve the rate of bowel tumours. They now want to take their findings further and find out how the compound might work in humans by carrying out clinical trials.

little to have any effects.”

Prof Karen Brown, from the department of cancer studies and molecular medicine at Leicester, says her research must not be misconstrued. “We’re not saying red wine can prevent cancer - we are looking at the pure compound. Alcohol is not good for cancer - but it just so happens that red wine contains resveratrol.”

“Most modern style wines don’t take that approach to wine-making. What people should focus on, is drinking wine in a healthy way. It’s very hard to say wine is a healthy drink when people consume too much alcohol, at the wrong time of day and without food.” The best way to drink wine is in moderation with food, Prof Corder says.

Even in red wine, Prof Roger Corder says there is little evidence that resveratrol is an important ingredient. “It ’s a myth that resveratrol has anything to do with the health benefits of red wine.

Most red wines contain only negligible amounts of resveratrol and those that do contain some have too

Taken in this way, wine is more likely to have a beneficial effect on our health - not an adverse one.

Instead he says it’s the pips, and not the grape skin, which are key. When the grapes are fermented for several weeks or more, that is when flavanols can be released from the pips and these evolve into more complex molecules. But the bad news is that doesn’t always happen with all wines, he says.

Article courtesy of www.bbc.co.uk

OCTOBER 2013 WINE EXTRA 27

Henry Vigar

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enry Vigar, the chef patron of La Mouette, spent a number of years making a name for himself as an up-and-coming young chef in fine cuisine in London.

After also working in Australia and France, and a number of other UK based top-ranked and Michelin starred establishments, Henry settled as head chef at Kensington Place in London’s affluent Notting Hill. It was here in 2008 that he met Mari Vermaak, a colleague with a passion for the industry and a dream to one day own her own restaurant. Two years, two resignations, one

28 WINE EXTRA JULY 2013

engagement and two one way tickets to South Africa later, saw the couple settle in the sunshine of Seapoint, Cape Town, to begin their new venture. The couple fell in love with a beautiful old building on Regent Road and calling on their good friend Gerrit Bruwer, who also had a dream of being a part of the restaurant world, they signed the lease for La Mouette in Seapoint and quite suddenly the dreams of all three were realised. Only the freshest local and seasonal produce is used with Henry favouring to support smaller independent suppliers.

Beetroot Ravioli, Pickled Pear, Walnut and Celeriac Puree (Makes 16 raviolis) Ingredients Pickled beetroot: 4 Large beetroots 100g Sugar 400ml Water 25g White balsamic 1tsp. Salt 2 tbsp. Oil Goats cheese and ricotta filling: 200g Ricotta cheese 50g Goats cheese Salt and pepper Method: Peel and dice the celeriac. Sweat off onion in olive oil.

Add celeriac along with salt and pepper. Cook gently without colouring for about 10 minutes. Add cream and water. Cover with a lid and cook over a medium heat for about ½ an hour checking every so often that it does not boil dry. Transfer to a blender and blend to a fine puree, it made need a little extra water and cream to help the blending process. Place in a plastic squeeze bottle and set aside.

Ingredients Pickled pear: 4 Pears 100g Sugar 200ml White wine vinegar 400ml Water Method: Peel and make a medium even dice of the pears. In a sauce pot, bring water, vinegar and sugar to boil. Add pears and simmer for 5 minutes. Remove from heat and allow to cool in the liquid oil.

Ingredients Walnut dressing: 2 tbsp. White balsamic vinegar 2 tbsp. Balsamic glaze 50ml Olive oil 50ml Walnut oil Salt and pepper Method: Place all ingredients in a squeeze bottle and shake together.

To assemble: Place 5 dots of celeriac puree on each plate. Scatter about 5 pieces of pear and walnut around. Place 2 beetroot raviolis in the centre and drizzle the whole plate with the walnut dressing and garnish with micro greens.

Pair it with Mulderbosch Chenin Blanc 2011 Retail price: R59 www.mulderbosch.com

OCTOBER 2013 WINE EXTRA 29

Livin’thelife

by Maryna Strachan

The Spice of Life

I lived in London with its Tupperware bowl ‘roof’ for about 8 years and endured 8 long, cold, wet and miserable winters, so it’s no surprise then that I’m not exactly the biggest lover of colder months. Fortunately though, our Cape winters are much milder and we even have a smattering of delightfully warm and sunny days to break up the stormy rains

30 WINE EXTRA AUGUST 2013

Livin’thelife

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t was on one of these glorious days that I ventured to visit Spice Route wine estate situated north of Paarl along the slope of Paarl Mountain.

With some of the most spectacular views stretching all the way to Table Mountain, the Swartland to the right and Franschhoek to the left, it is one of the farms that really should have a place on your ‘To Visit’ list.

The farm, previously known as Seidelberg, was recently acquired by the Back family who are also the proud owners of neighboring Fairview.

“The vision for Spice Route is to offer local and international tourists a selection of hand-picked artisanal producers who put as much thought, skill and passion into their products as Spice Route Winemaker, Charl du Plessis, puts into his wines”, says Spice Route Wines Owner, Charles Back.

The day started off with a delightful wine tasting in the vast front garden. Whilst the whites were great, especially the Viognier, it was the red wine which really impressed. True to its terroir, the Shiraz was

a stunning version with deep red fruits interlaced with white pepper spice. The aptly exotic named red blends Chakalaka and flagship Malabar are what sets this winery apart from the rest.

As we all know, wine is best enjoyed with food, so after a wander through the Venetian glass blowing studio, Red Hot Glass, we went on a culinary journey at the Spice Route restaurant. Dishes are inspired by the East and Orient and you can expect a lot of flavour and spice from each very unique creation by Executive Chef Marion Kumpf. From start to finish, I enjoyed the offerings that were well paired with wine from the estate.

Utterly sated and grinning from ear to ear after the wonderful feast, I made my way to the Wilderers Distillery to sample some of Master Distiller, Helmut Wilderer’s finest grappa and eaux de vie.

Helmut is regarded internationally as one of the best in his trade and seen as a true pioneer and father of craft distilling in South Africa, and one sip of his amazing spirits confirms exactly why this is so. If

WINE SALE

PRETORIA & JOHANNESBURG F R E E

S H I P P I N G

17 September - Pecanwood Country Club 18 September - Pretoria Country Club, Waterkloof 19 September - Wanderers Golf Club Time: 17:00 – 21:00 Choose wines from top SA wineries such as:

Raka • Waterford Estate Hermanuspietersfontein Asara • First Sighting

Tickets cost R30 pp

This includes tasting and wine glass and tickets will be available at the door

Tel: 021 461 2891 • WWW.GETWINE.CO.ZA

Livin’thelife the Spice Route Restaurant, this is ideal for more laid back affairs and family dining.

With all of this on one farm, I was very surprised to find out that there was even more to be experienced.

Another short stroll up to the DV Artisan Chocolate roastery and espresso bar opened up another world of adventure. A highly informative chocolate tasting, which highlights the differences in the various kinds of cocoa beans from the different regions, including an introduction to the flavour profiles of each, was nothing short of brilliant. As someone who doesn’t have much of a sweet tooth, I was extremely interested to learn about the various processes in chocolate making as well as the factors that should be considered when tasting (and buying) chocolate.

you fancy something a little less formal and cheaper to eat, then I highly recommend La Grapparia, which is situated adjacent to the distillery and serves pizza and tapas. Much more informal than

32 WINE EXTRA AUGUST 2013

Even still, the journey was far from over. Next stop: the Cape Brewing Company (CBC). A short tour through the brewery where skilled Brewmaster, Wolfgang Koedel, uses only the finest ingredients and state of the art equipment is any beer-lover’s dream. The brand itself is making great waves amongst artisanal beer drinkers and thus a worthwhile visit when you visit Spice Route. Sadly I don’t drink beer whatsoever, but I will go on good authority that if you haven’t yet sampled CBC produce, then you’re sorely missing out.

Livin’thelife For those who STILL haven’t had enough, you can watch the sun set over the Cape from Barley & Biltong, the beer garden, which allows you to taste a selection of kudu, beef and springbok biltong, which has been carefully selected to complement the craft beer. A truly novel experience, which will no doubt end off an immensely enjoyable day on a high note.

I’ve tried to think of another wine farm, which offers a similar experience and I truly can’t. It’s a full day out with a myriad of experiences to suit pretty much everyone. Whether you prefer wine, spirits or beer, enjoy classy meals or would rather opt for the more casual pizza or tapas, something sweet and something savoury and all this with some of the most exquisite views in one of the most picturesque parts of the world. Spice Route, you’ve definitely got the secret to spicing things up.

We’ve Been Drinking Webersburg Cabernet Sauvignon 2008 W ebersburg was first established as Groenerivier farm in 1689 and has a winemaking history dating back 217 years when the first governor of the Cape, Simon van der Stel, granted the estate to Abraham Bastiaens in 1693.

Today, Webersburg is a family-owned and managed boutique winery with a 5 - star guesthouse, restaurant and function venue. The owner of the farm, Fred Weber, entrusted the reign of the historic estate to his daughter Monique and the winemaking is in the very capable hands of Monique’s husband and acclaimed winemaker, Matthew van Heerden.

Webersburg beli eve s i n th e c lassi c F rench tradition of low production per hectare, controlled fermentation and a high percentage of new barrels used with every vintage giving the wines great structure and complexity.

Webersburg wines stand for finesse and character and possess good ageing potential. They believe in minimal intervention during barrel maturation for 18 to 22 months and an unhurried ageing philosophy allowing their wines to mature in bottle for a further 2-4 years before release.

The cellar dates back to 1796 and is the only national monument of its time still bearing the intricate and flamboyant gable. The historic gable reflects the prosperous time period for South African wine in the first half of the 19th century when beneficial importing tariffs in Britain boosted the South African wine industry and even lead to the decline of French wine exports.

The Cabernet Sauvignon vineyard is planted along the slopes of the Helderberg Mountain in Stellenbosch. The grapes are hand-harvested early in the morning and packed into lug-boxes, followed by berry sorting, de-stemming and gentle crushing 34 WINE EXTRA OCTOBER 2013

directly into open-top fermenters and gentle punch down.

With an alcohol level of 13.5% and residual sugar of 3.35g/litre, this dry red wine is a deep ruby red with brief nuances of cedar on the nose, followed by plenty of ripe berry notes and chocolaty undertones.

Beautifully integrated tannins and a lingering palate follow through from the nose.

Price: R135 Available from: Wine Concepts, Vaughn Johnson and Norman Goodfellows www.webersburg.co.za

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

September/October 2013

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This month: The Fork & Cork Wellington Wine Festival Johnny Clegg unplugged at Rhebokskloof Complimentary Monday wine tastings The Two Oceans Hermanus Whale Festival Heritage Day at Durbanville Hills Nedbank Cape Winemakers Guild Auction Dinners Nedbank Cape Winemakers Guild Auction The Season of Sauvignon The Good Food & Wine Show More.....

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Get Out The Fork & Cork Wellington Wine Festival Wine, food, live entertainment and a fresh goods market boasting Wellington’s ample larder of specialities and surprises as well as a cook-off between a celebrity chef and local chef promises a day of fun and entertainment for the whole family at the first ever “pop-up” Fork & Cork Wellington Wine Festival. The festival will be held on Saturday, 14 September 2013 between 10:00 and 17:00 at Kleinevalleij, Wellington. The Radio Kalahari Orkes and Bottomless Coffee will be on hand to entertain patrons.

Celebrity chef, Sonia Cabano, will be taking on local chef, Johan van Schalkwyk, founder of Twist Some More, in a cook-off of gastronomic proportions - in the barn of a local Wellington farm. Also on offer is a wine and food pairing session showcasing the Top Ten Wines and Best Spirit winners from the Quest for the Best competition. Both these events carry an additional entry fee of R30 per person respectively. Children will be cared for in a designated play area that will be manned by responsible child minders, whilst moms and dads enjoy the wines on offer. Child minding will be free of charge. Entry to the general festival area is R120 per person and includes a tasting glass and 5 tasting vouchers. Additional voucher packs (6 per booklet) are available at a cost of R30 thereafter. Wine may also be purchased “by-the-bottle” directly from the producers. Children 17 years and younger will enter free of charge. No alcohol will be served or sold to minors. .

Festival tickets are available from Computicket. Space is limited and booking is essential as no tickets will be sold at the door.

For additional information on the festival and its offerings, please refer to www.wellington.co.za.

Johnny Clegg unplugged at Rhebokskloof Johnny Clegg will be delighting his fans with a rare unplugged performance at Rhebokskloof Wine Estate on 14 September 2013. This very intimate show will include story telling by Johnny, where he talks about the events in his life and political history of South Africa and the world at that time that motivated him to write that song. It is a personal journey, which is uplifting, moving and also humorous at times. Tickets can be booked through Computicket. Rhebokskloof Wine Estate will be offering picnic baskets (for 2) and other delightful food, wine and beverages.

Picnic baskets must be pre-booked through Computicket. Other events to look forward to at Rhebokskloof Wine Estate include National Braai Day on 24 September. Read more on www.rhebokskloof.co.za or contact 021-869 8386.

Complimentary Monday wine tastings During the month of September, the Vineyard Hotel & Spa provides guests with the opportunity to sample a selection of premium wines from select wine estates as part of their complimentary Monday wine tasting evenings in the Garden Lounge. Delaire Graff Estate, tucked away between the beautiful mountains of Stellenbosch, presents a selection of its first-class wines on 16 September for those unable to attend the Delaire Graff wine-paired dinner at The Square Restaurant in October. Wines Divine will showcase their tantalising collection on 23 September. Cape Legends and their extensive portfolio of quality wines from boutique estates situated in and around the Cape Winelands rounds off the month of September wine tastings perfectly. A representative from each wine estate will host the wine tasting from 6-7pm and will act as a guest sommelier. The wine tastings are free of charge to all who attend.

For more information or to make a booking, email eat@vineyard.co.za or please call 021-657 4500. Alternatively visit www.vineyard.co.za for more information..

OCTOBER 2013 WINE EXTRA 37

CAPE TOWN The Two Oceans Hermanus Whale Festival Highlighting the mysteries of the creatures of the deep against the backdrop of great entertainment, food and wine. From September 20 to 24, visitors can join the wave of fun, food and wine at the country’s only enviro-arts festival. There will be ample opportunity, throughout the course of the festival, to taste the latest vintage lineup from Two Oceans, one of South Africa’s most successful wine brands sold in over 80 countries worldwide. But that’s not all! Head to the Two Oceans Music Stage at the coastal town’s waterfront piazza to enjoy performances by some of South Africa’s top artists right through the four days of the festival. The day-time concerts are offered at no cost to the public, and on the evening of Friday, September 20, the two-piece band, The Latin Kings, will kick off the party with a free show at 20:00. On the evening of Saturday, September 21, Awesome 4SOME, a spectacular six-piece band will cover popular tracks from Led Zeppelin, Queen AC/DC and U2. Sunday night, September 22, will bring the Renegade Rockers and their version of hits from CCR, the Rolling Stones, the Beatles, Bon Jovi, Jimmi Hendrix and Aerosmith. Tickets for these two concerts, both starting at 20:00, are offered at R50 per person for a standard seat, or at R100 per person to secure a seat at participating restaurants including Fusion, Europa, Paradiso and Two Oceans at African Kingdom.

For bookings, contact Jeff Tanner on 028-313 2572 or jat@akuaba.co.za. One of Cape Town’s most loved all-female groups, the vivacious 3 Tons of Fun, will be presenting its trademark repertoire of music and wit, also on Sunday evening, September 22, at the Hermanus Civic Auditorium.

Tickets cost R80 a head and are available from the Two Oceans Hermanus Whale Festival office. For further details call 028-313 0928, send an e-mail to festival@hermanus.co.za or visit www.whalefestival.co.za.

Heritage Day at Durbanville Hills Share a glass of Durbanville Hills Wines with your family and friends at the cellar on Heritage and Braai Day (24 September).

The Durbanville Hills restaurant will be open for breakfast and lunch with an a la carte menu. For those wanting something more informal, enjoy live music and a variety of gourmet boerewors rolls and chicken sosaties fresh from the braai at R35, each served with interesting toppings.

Relax in the tasting room and sample some of the cellar’s award-winning wines with a chocolate or biltong pairing, or spread out on the lawns under the olive grove and breath-in the panoramic view of the vineyards surrounding the cellar and the majestic vista of Table Mountain The tasting room will be open from 10:00 to 15:00 and live music will be available from 11:00 to 14:00.

Nedbank Cape Winemakers Guild Auction Recognised as South Africa’s leading wine auction and open to the wine trade and general public, the Nedbank Cape Winemakers Guild Auction offers rare wines with a creative edge and great diversity of style. All the wines are crafted exclusively for the Auction by members of the Guild in small lots, representing the pinnacle of what can be achieved in South African winemaking. Pre-Registration is advised and first-time bidders will be requested to pay a refundable deposit of R2 000. Online, telephonic and proxy bidding options are also available for those unable to attend the Auction. Make your way to the Spier Conference Centre in Stellenbosch on Saturday, 5 October 2013. Registration starts at 8:00 with the auction commencing at 9:00.

For more information or to make your booking, please email bookings@capewinemakersguild.com.

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Get Out Nedbank Cape Winemakers Guild Auction Dinners The Nedbank Cape Winemakers Guild Auction Dinners offer intimate food and wine experiences at top winery restaurants in the Cape Winelands on the 2nd of October 2013. With Guild Members hosting the tables at the dinners, you will have the opportunity to meet and talk to the personalities behind the wines you will be enjoying. With sumptuous menus, each dinner promises to be a unique and unforgettable experience. There will also be a special charity auction at each dinner.

Funds raised will be donated to the Nedbank Cape Winemakers Guild Development Trust, which supports the Guild’s Protégé Programme. Each dinner starts at 18:30 and costs R630 per person.

Restaurant Venues: Catharina’s at Steenberg Winery, Constantia Cassia Restaurant at Nitida Winery, Durbanville De Grendel Restaurant at De Grendel Winery, Durbanville Cuvée Restaurant at Simonsig Estate, Stellenbosch Tokara Restaurant at Tokara Winery, Stellenbosch Jordan Restaurant at Jordan Winery, Stellenbosch Terroir Restaurant at Kleine Zalze Winery, Stellenbosch For more information or to make your booking, please email bookings@capewinemakersguild.com

The Season of Sauvignon The happy mood that will hang over the Durbanville Wine Valley during the 9th annual Season of Sauvignon on 5 and 6 October 2013 will banish the last of the winter chills, making room for the best fun ever to be had with your summer clothes on. Known for its off-the-beaten track atmosphere, exceptional wines, somewhat eccentric winemakers, big-hearted star chefs and jovial country cooks, the wine region does a wine-and-food festival like no other. No wonder Season of Sauvignon won the “Crowd Pleaser” award for the Best Wine Route Event at the inaugural Klink Wine Tourism Awards. Each of the ten wine farms taking part put their own creative spin on welcoming back white wine season. These are Altydgedacht, D’Aria, De Grendel, Diemersdal, Durbanville Hills, Groot Phesantekraal, Klein Roosboom, Hillcrest, Meerendal and Nitida. Trendy food trucks and pop-up gardenparties, family-friendly picnics, traditional fish braais, bands, bistros and tastings of the latest vintage of the world’s most loved white wine are all part of the fun in the sun. This is what visitors love about Season of Sauvignon: how each farm hosts a unique event to reflect their character; offering a collection of experiences ranging from a relaxing picnic for the family to partying with friends to the beat of the music.

Each farm accepts their own bookings for their individual weekend activities. For the full festival programme, please visit www. durbanvillewine.co.za.

Santam Swartland Wine and Olive Route Farmers Market Santam Swartland Wine and Olive Route Farmers Market - There’s a delicious treat waiting for you on Saturday October 5 when whatever can be poured, plated and produced from the Santam Swartland Wine & Olive Route comes to town. This deliciously different Farmers Market celebrates the bounty of the Swartland region and the Stone Cottages at Kirstenbosch will be abuzz with the hustle and bustle of a day in the country. Experience the bonhomie of the winemakers and their deliciously different wines, dip some of the homemade breads into peppery olive oil – the region’s oil is winning international awards and try olives and preserves that will have your mouth watering. A relaxing day is planned with lots of activities to keep the whole family entertained. Make your way to Kirstenbosch from 10:00 to 16:00. Entry is free and wine tasting including a wine glass and tasting vouchers will be charged for.

For enquiries call 022-487 1133 or e-mail swartlandinfo@westc.co.za.o.za.

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CAPE TOWN

Robertson Wine on the River For the eighth consecutive year, over the weekend of 18 - 20 October, the inimitable and ever-popular Robertson Wine on the River is returning to the banks of the Breede River. Once again the festival is taking place in a spacious marquee at the charming riverside farm, Goudmyn, situated on the R317 between Robertson and Bonnievale.

Enjoy laid-back country hospitality at its best as you taste more than 300 wines from over 40 wineries, while soaking up the rhythm of live jazz, ballads and blues. While wine-tasting is the order of the day, there will be delicious gastronomic delights from which to choose, whilst: browsing amongst the country food stalls, shopping your way through the Robertson Farmers’ Market, and much more. Tutored Chardonnay Tastings will be on offer in the Chardonnay Tent, and other popular attractions will include river

cruises as well as arts and crafts from the Valley. Offering a wide variety of children’s activities, Robertson Wine on the River promises to be a fabulously festive family affair. Pensioner prices are available and children under 18 enter free of charge, making it more convenient and cost-effective for the whole family to enjoy all that the Valley has to offer! After free admission, children’s activities will be charged for on a ‘pay-as-you-go’ system. With wines being sold on site at cellar door prices, Robertson Wine on the River provides the perfect opportunity to stock up on your favourite Robertson wines.

Ti c ke t s c a n b e b o o ke d at www. webtickets.co.za and start from R105.

For more information, visit www. wineonriver.com or email manager@ robertsonwinevalley.com.

Diemersfontein Pinotage on Tap South Africa’s most anticipated wine event on the annual calendar is set to take place for the ninth year running on Saturday 12th October 2013 at Wellington’s Diemersfontein Wine Estate outside Cape Town. Guests attending this year’s ‘Pinotage on Tap’ event can look forward to ‘prepped and primed’ barrels of Pinotage. In Cape Town guests can also enjoy one barrel of Chenin Blanc and one barrel of Shiraz. The official Beer partner for the POT festival is the premium, craft slow beer from Darling Brewery. A range of lunch dishes and sweet treats will also be included in the ticket price, as well as some interesting food stalls in a market style environment. Great entertainment is also in store with an exciting musical lineup for the day, including Gangs of Ballet, Newton’s 2nd Law and Natasha Meister.

Tickets are available through Computicket from R340 per adult. Numbers are limited, so wine enthusiasts are encouraged to book early to avoid disappointment!

Weekend accommodation specials are available.

Please contact Rene on 021-864 5050 or online@diemersfontein.co.za. For more information about Diemersfontein, or their Pinotage on Tap events, visit www. diemersfontein.co.za.

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September wine-paired dinners at Vineyard Hotel & Spa On 20 September, The Square Restaurant at the Vineyard Hotel & Spa will continue its winter culinary feastings with Jordan Wine Estate.

Jordan Wine Estate in Stellenbosch enjoys panoramic views of False Bay, the Stellenbosch Valley and Table Mountain on its 125-hectare plantation. Owned by husband and wife team Gary and Kathy Jordan, the estate produces a number of awardwinning wines which are infused with a fruity modernity and accessibility.

The cost of the four-course winepaired dinner is R279 per person and starts at 18:30 with welcome drinks in the foyer. The Vineyard Hotel & Spa is also offering a special accommodation rate that is inclusive of each wine-paired dinner, bed and breakfast. Single rooms are available at R950 for the night and double rooms available at R1,590. (This rate is applicable for the event night of 20 September only.)

To make a booking for the dinner, as well as the overnight stay, please contact The Square Restaurant on 021-657 4500 or eat@vineyard. co.za. Alternatively visit www. vineyard.co.za for more info.

Get Out JO’BURG

GetWine Wine Sales In your area soon! More than 24 of our exceptional wines will be on sale and you will have the opportunity to taste the wines before you buy.

Entrance fee is R30pp, includes wine tasting and glass. Sales will take place from 17:00-21:00 on each day and tickets will be available at the door.

Wines from farms such as Asara, First Sighting, Waterford Estate, Raka, Hermanuspietersfontein and many more will be on SALE. Please diarise the following dates : 17 September – Pecanwood Golf Estate, Hartbeespoort 18 September - Pretoria Country Club, Waterkloof 19 September – Wanderers Golf Club, Johannesburg

The Fijnwyn Innie Lente Food & Wine Festival Make your way to the Shokran Events Venue in Pretoria East on 24 September 2013 to enjoy a day feasting your senses with wine, food, music and the beautiful setting of Shokran. There will be a variety of boutique wine estates, which includes Vrede & Lust, Creation Wines, Glen Carlou and many more. Come and enjoy delicious food & wine pairing and spend some quality time with family & friends. Limited picnic baskets will be available to pre-book and various other food stalls available on the day. There will also be some live music as well as entertainment for the kids. This is an event not to be missed so get your tickets online at www.itickets.co.za.

For more information contact us on 082 335 5659.

The Good Food & Wine Show The new look Good Food & Wine Show comes to the Coca Cola Dome in Johannesburg from September 21 to 24 and is bang on trend with food and cooking fashions. This year the show will create its own MasterChef magic thanks to MasterChef Australia judge Gary Mehigan and surfer, TV presenter and blogger Hayden Quinn from MasterChef Australia Series 3. Youngsters can meet Disney icons Mickey and Minnie Mouse in Disney Fun & Food Zone, which teaches them all about healthy living and eating, a must in a time where childhood obesity has reached record levels. Children will also be able to have fun in the kitchen in the Woolworths Junior MasterChef Kitchen.

For more information, visit www.goodfoodandwineshow.co.za.

DURBAN

Diemersfontein Pinotage on Tap South Africa’s most anticipated wine event on the annual calendar is set to take place for the first time in Durban on Saturday 21 September 2013 at The Litchi Orchard, Seaforth Rd, Salt Rock, Durban. Guests attending this year’s ‘Pinotage on Tap’ event can look forward to ‘prepped and primed’ barrels of Pinotage. The official Beer partner for the POT festival is the premium, craft slow beer from Darling Brewery. A range of lunch dishes and sweet treats will also be included in the ticket price, as well as some interesting food stalls in a market style environment. Great entertainment is also in store with an exciting musical line-up for the day, including Gangs of Ballet and Natasha Meister. Tickets are available through Computicket from R280 per adult. Numbers are limited, so wine enthusiasts are encouraged to book early to avoid disappointment! Weekend accommodation specials are available. Please contact Rene on 021-864 5050 or online@diemersfontein.co.za.

For more information about Diemersfontein, or their Pinotage on Tap events, visit www.diemersfontein.co.za.

SEPTEMBER 2013 WINE EXTRA 41