Wine Extra September 2015 by Wine Extra Magazine

FOR WINE LOVERS, NOT WINE SNOBS

WineExtra SEPTEMBER 2015

FOR CORKSAKE!

HEIN WAGNER LIVIN’ THE LIFE GETTING REBELLIOUS AT BASTILLE

TASTE TEAM

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PRECIOUS PINOT

CHEF TREVOR BOYD - RHINO TEARS WINE - VODKA FROM SHERRY

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Contents SEPTEMBER 2015

Editor’s letter Table Talk

Hein Wagner

Huge Fake Vodka Factory Raided First 'Smart' Wine Bottle Unveiled - Rhino Tears Wine Now Available for Purchase Online - The First Vodka from Sherry Wine is Born

Taste Team

Interview Now You’re Cooking

For Cork-sake!

L’Avenir Single Block Pinotage 2013

Chef Trevor Boyd - Smoked Salmon Mille – Feuille, Salmon Parfait and Vodka and Pea Sorbet

12 Questions

Wynand Lategan – Winemaker, Lanzerac

Into the Spirit

Precious Pinot

Special report

We’ve been drinking

Bisquit Cognac

Livin' the Life 21

Getting Rebellious at Bastille

Get out

Our pick of the very best viticultural-based events.

SEPTEMBER 2015 WINE EXTRA 3

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Editor’s letter MARYNA STRACHAN maryna@wine-extra.co.za

inter in the Western Cape is generally synonymous with storms and heavy rainfall that lasts for days on end. Speaking to friends, it’s clear that everyone is very concerned about the low rainfall we’ve had, following a very dry summer and when we recently drove past the Theewaterskloof Dam, we noted with great concern at the low water levels.

On a sunny day like today we all love to bask in the warmth that she provides and as much as I am solar-powered, I can’t help but worry about the water situation in our country. As it is, our electricity supply is unstable and on the brink of disaster, imagine if our water situation were to follow in its footsteps? It certainly doesn’t look good. The good news is, however, that vines which need to work hard in order to seek out water, most often deliver fantastic quality juice with a lot of depth and complexity, so perhaps we should just lay off the drinking water and use wine to rehydrate? OK, I know I’m being silly, but it’s a pretty nice thought, you must agree… Next month is a HUGE month for the SA wine industry with the Cape Wine trade show promising to bring a host of wine buyers and investors to the CTICC to sample, see and show on a range of platforms what can be done to promote and grow our industry. I’m really looking forward to attending the talks and seminars and meeting the people who have SA wine at the front of their minds. In the meantime, you can ponder on what you can do in your home to save water, whilst sipping at your Chardonnay. Take care,

SEPTEMBER 2015 WINE EXTRA 5

TableTalk

This month: Huge Fake Vodka Factory Raided First 'Smart' Wine Bottle Unveiled Rhino Tears Wine Now Available for Purchase Online The First Vodka from Sherry Wine is Born

Huge Fake Vodka Factory Raided

n illegal alcoholfactory containing 130,000 litres of “potentially toxic”, fake Vodka has been raided by UK police. The distillery, holding illicit alcohol worth £1.7 million in unpaid duty, was uncovered in an industrial unit in Widnes, near Liverpool, on the 31st of July. During a joint operation by HM Revenue and Customs (HMRC), Cheshire Police and Trading Standards, officers seized 130 bulk containers, each containing 1,000 litres of fake vodka produced by two stills. Authorities also seized counterfeit vodka labels, and 8 WINE EXTRA SEPTEMBER 2015

bottle tops for “Number 1 Imperial Vodka Blue”. Sandra Smith, of HMRC, said: “As well as potentially risking the lives of people drinking the fake alcohol, this factory had the capacity to rob taxpayers of millions of pounds in unpaid duty – money which should be spent on vital public services. “People buying the counterfeit vodka may have thought they were getting a bargain, but it has been distilled in unregulated conditions and may pose a serious health risk. We will continue to work in partnership with other law enforcement agencies such as the police and Trading Standards to

tackle the issue of illicit alcohol in our communities and across the UK.” Cheshire Police Detective Chief Inspector Paul Beauchamp said: “We carried out a warrant at a business premises under the misuse of drugs act and discovered this illegal operation on our doorstep. We are pleased that we have helped to take this dangerous counterfeit vodka off the streets and are continuing to work with our colleagues in HMRC and Trading Standards.” Investigations are ongoing. Article courtesy of www.thedrinksbusiness.com

TableTalk

First 'Smart' Wine Bottle Unveiled

lobal electronics and smart systems developer Thin Film Electronics (Thinfilm), based in Oslo, Norway, has announced a partnership with the G World Group, a global authentication company specialising in transparency and accountability solutions. The partnership will unveil the industry’s first “smart wine bottle” built using printed electronics technology this week at GSMA’s Mobile World Congress (MWC) Shanghai 2015. This ‘smart wine bottle’ will feature Thinfilm’s patent-pending NFC OpenSense tags and G World’s globally patented Samscan process, providing a compelling choice to global consumers for the purchase of authentic produce and consumables while delivering significant anti-counterfeit protocols for industry. The G World system will also deliver on the new Free Trade Agreement initiatives between Australia and China, facilitating trade between the two countries by providing a

transparent and accountable system for producers, governments and consumers. Following MWC, G World and Thinfilm will execute a live field trial in collaboration with Ferngrove Wine Group, a Chinese-owned, Western Australia premium wine company. Ferngrove is a major supplier of five-star red wine to the APAC region and exports more than 600,000 bottles annually to China alone. With more than 50 designated retail outlets throughout China, Ferngrove provides a direct line of sight from the vineyard to the Chinese consumer. G World has placed a seven-figure unit order for NFC OpenSense tags as part of the agreement with Thinfilm and in conjunction with the planned Ferngrove field trial. Counterfeit wine, particularly in Asia, is pervasive. Recent reports claim that 50-70% of all wine SEPTEMBER 2015 WINE EXTRA 9

TableTalk

sold in China could be fake, with the percentage climbing even higher for premium brands. To better protect winemakers and wine consumers, the G World anti-counterfeiting solution – powered by Thinfilm’s unique NFC technology – will facilitate authentication of individual bottles throughout the supply chain, ensuring they are packaged, shipped, stocked and purchased in their original factorysealed state. NFC OpenSense tags are thin, flexible tags that can detect a product’s sealed and open states and wirelessly communicate contextual content with the tap of an NFC-enabled smartphone or device. The tags contain unique identifiers that make it possible for companies to authenticate and track products to the individual-item level using powerful software and analytics tools. In addition, the tags remain 10 WINE EXTRA SEPTEMBER 2015

active even after a product’s factory seal has been broken – empowering brands to extend the dialogue and strengthen relationships with consumers. NFC OpenSense is the only publicly demonstrated technology that combines smartphone readability, unique identification, and a definitive electronic reading of a product’s sealed or open state. “Winemakers and retailers are in need of a costeffective and scalable means to track and confirm the authenticity of individual wine bottles across the supply chain. This gap in the current solution set gives counterfeiters an upper hand,” says Thinfilm chief commercial officer Kai Leppänen. “At Mobile World Congress Shanghai, we’re excited to show the industry how smart technology can provide an authentic solution and fulfill this consumer need.”

TableTalk

Rhino Tears Wine Now Available for Purchase cooking equipment and more – allow the rangers to survive in the bush for long periods, making them much more effective in tracking poachers. The funds also go towards funding special projects such as the Kruger National Park canine training facility, where dogs are trained to track and hunt down poachers entering the park. “Wine lovers can be confident that 100% of the funds raised from sales of Rhino Tears go directly to such projects,” says Louis Lemmer, National Chairperson of the SANParks Honorary Rangers.

he Rhino Tears wine brand, from the Mt Vernon wine estate in Cape Town, is now available to purchase online, meaning that wine lovers from around the country can now support the fight against rhino poaching in a fast and efficient way. The wine is available for purchase on www. rhinotears.co.za at R700 for a full case (12 bottles including delivery), and can be delivered countrywide. A portion of sales from every single bottle sold (R15 per bottle) go directly to the Unite Against Poaching initiative of the the SANParks Honorary Rangers to be used in anti-poaching projects in SANParks. To date over R367,000 has been raised for the cause since the brand launched at the end of 2014. The funds raised are used to purchase equipment and train rangers on the frontline of the antipoaching war. The money is used effectively and is not used for administration, but rather for essential equipment, such as basic bush gear for the rangers protecting the Kruger National Park. This equipment – tents, sleeping bags, first aid kits,

"We contribute R15 per bottle to the cause, which is more than any other brand does as a percentage of the product's cost. With the e-commerce site now live, South Africans from the most remote parts of the country can show their support to the ongoing fight against rhino killing, while enjoying fantastic wine at the same time“, explained John Hooper, managing director of Mt Vernon wine estate. As well as online, Rhino Tears wine can be purchased in major retailers around the country, including Pick n Pay, Makro, Tops, Spar, Fruit and Veg City and major independent retailers. Those supporters who wish not to purchase wine can make a donation via the Rhino Tears SMS donation line. SMS the word Rhino to 38730 and R10 will be collected for the campaign. Further information about the wine and the antipoaching initiatives can be found at: Rhino Tears: www.rhinotears.co.za Mt Vernon: www.mountvernon.co.za SANParks Honorary Rangers: www. sanparksvolunteers.org Unite Against Poaching: www.uniteagainstpoaching. co.za

SEPTEMBER 2015 WINE EXTRA 11

TableTalk

The First Vodka from Sherry Wine is Born Miguel Ángel Medina told thedrinksreport.com: “Williams & Humbert products, our wines and spirits, possess great added value and we wish the packaging to express this difference, this quality. Our aim with these designs is to reflect that the content is produced under the premise of innovation and quality, two goals of Bodegas Williams & Humbert that define our corporate culture and our way of doing things. In short, our intention is for harmony and correspondence to exist between both container and content, for the packaging to provide a faithful reflection of an innovative product of extraordinary quality”.

he Abyssal vodka is the result of a three year project by the research and development team at Bodegas Williams & Humbert, a winery with more than 130 years of expertise. The vodka was created using advanced distillation techniques combined with the use of time-honoured traditional processes. The same stills and methods were used for the production of these well known and international award-winning Gran Duque de Alba solera ‘gran reserva’ brandy. The raw material from which Abyssal is produced - the oloroso sherry - undergoes a triple distillation to 74ºC to obtain the greatest possible purity. Abyssal vodka is presented in an original, spherical, black glass ‘pearl’ bottle with a flip lid – “like a jewel”. The idea for the design came from the Williams & Humbert marketing department. Miguel Ángel Medina García de Polavieja, head of the department, was very clear that the design should be ground-breaking and have a geometric shape, because such shapes are “clear and tangible with no ambiguity and of great beauty”. This design follows the introduction of a cubic bottle for Gin Botanic by Williams & Humbert.

12 WINE EXTRA SEPTEMBER 2015

The design for The Abyssal vodka bottle took almost 3 years to complete. Once decided that the shape would be a sphere, different options were then studied for the top, closure and colour of the bottle until the final design was reached. This bottle, a stunning piece of black glass, is produced by a Spanish factory that specialises in products for the perfume trade, working with only the highest quality glass. The bottle is adorned with a piece of silvery metal, in the center of which is the silhouette of a narwhal – a powerful and mythical sea animal with an imposing presence and bearing a very long horn which reminds many people of the horn of a unicorn. Abyssal is recommended to be enjoyed straight, without ice, but always very cold. At the same time, it combines well with other flavours and is especially good in Bloody Mary and other cocktails such as Urban Deep Blue, El Moscow Mule, el Narwal Song and Abyssal Sunset. This is a strong vodka, well-rounded and full-bodied, aged by the traditional solera process. It is pure, as required by the nature of what it is: a vodka. But despite that purity it has a distinctive flavour: rich, full-bodied and complex, but smooth and fine with certain spicy notes. It has an exceptionally fresh and vibrant taste.

TasteTeam Precious Pinot

Pinot Noir is a red wine grape variety of the species Vitis vinifera. The name is derived from the French words for pine and black; the pine alluding to the grape variety having tightly clustered, pine cone-shaped bunches of fruit. It is widely considered to produce some of the finest wines in the world, but is a difficult variety to cultivate and transform into wine. The grape's tendency to produce tightly packed clusters makes it susceptible to several viticultural hazards involving rot that require diligent canopy management. The thin skins and low levels of phenolic compounds lends Pinot to producing mostly lightly coloured, medium bodied, low tannin wines. When young, wines made from Pinot Noir tend to have red fruit aromas of cherries,

From left to right: Baleia Pinot Noir 2013, by Baleia, RRP: R180. De Grendel Pinot Noir 2012, by De Grendel, RRP: R160. Paul Culver Pinot Noir 2013, by Paul Culver, RRP: R170. Snow Mountain Pinot Noir 2013, by Avalon Wines, RRP: R135. Waterford Pinot Noir 2013, by Waterford Estate, RRP: R185. Yardstick Pinot Noir 2013, by Yardstick Wines, RRP: R180

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SEPTEMBER 2015 WINE EXTRA 13

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Marianne Wine Estate

Valley Road,SEPTEMBER Off The R44, 14 WINE EXTRA 2015Stellenbosch

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Taste

TasteTeam Baleia Pinot Noir 2013 RRP: R180 ; Stockists: Wine Concepts, Old Cape Wine Shop and cellar door www.baleiawines.com

Daisy says: With a red hue, this Pinot has a most interesting nose of salt water, cooked fruit and compote. Wafts of Christmas-cooking spices, pine needles and unripe plum do a first round on the nose, and later aromas of firecrackers and wet biltong ebb through…most interesting! So much so that you keep whiffing it to see what may reveal itself next. I want to say that I tasted the Highveld after the rain on this wine, though I wholly realize that’s not possible…but if it was…that’s the taste in a nutshell. Due to another aroma being that of an old, unopened book, I wanted to take this bottle and find a library with a fireplace and a huge leather armchair to sink into. Charlotte says: I've never been a farmyard kinda girl, it doesn't work too well with stilettos, so at the first whiff of musky barnyard type aromas and I tend to raise an eyebrow. Thankfully that initial impression soon wafts off and more enticing cranberry, pink pepper and strawberries come to the party. An incredibly moreish wine, as its softly

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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.

integrated tannins give just enough depth and twang, but don't overwhelm the soft juicy fruit flavours. Yummy. Eduard says: This one surprised me. The colour was not that special; maybe a bit brown on the edge, the nose was fruity to earthy with good tannins on the tongue. BUT, I kept it next to me to breathe a bit, and wow, did she let herself go after a bit of attention. The nose opened up to include some fine spices intermingled with strawberries and violets and, on the tongue I want to use the words: rich, complex and light. I’m sure my wife got a bottle of this wine with her copy of 50 Shades… not to open now, but with those tannins, I think this one might be a keeper for 8 to 10 years. Abraham says: This very small town, no wait, it is not even a town it is so small, is very near my home dorpie, Stilbaai. I was pleasantly surprised as I did not even know this winery existed! This Pinot is very light in colour, however the fragrance of berries and herbs makes this a very interesting experience. I enjoy the ripe fruity flavours with dark cinder undertones. All in all, a very enjoyable, palatable, easy drinking wine, which I will definitely go and search out on the racks of whichever boutique store it retails at. Ilze says: Another cherry cola colour with an Old Brown Sherry tone on the edges– interesting. The taste of super sweet dark cherries, cinnamon, nutmeg, star anise and candied orange peel reminds me of a salty fruitcake. It also has hints of mocha and earth that creates an excellent balance and beautiful finish. Yum! I will pair it with a big wine glass and finish the whole bottle.

“…I tasted the Highveld after the rain on this wine, though I wholly realize that’s not possible…but if it was…that’s the taste in a nutshell.” Guest taster Kobus says: A beautiful dark, brownish color in the glass that catches your attention. A nicely balanced nose of cherries (dipped in brandy), herbs and an earthy undertone. Tasting this wine, it confirmed the cherry (dipped in brandy) nose for me and it had a wonderful taste that was well balanced. Good tannins that were very subtle for me and I also got a hint of some saltiness, which was really enjoyable. I can spend some good time with this one.

De Grendel Pinot Noir 2012 RRP: R160; Stockists: Wine Concepts, Norman Goodfellows and Ultra Liquors www.degrendel.co.za Daisy says: Your tongue will scream cherry cola sour-sweets when you take a sip of this. When you put nose to glass, aromas of damp forest floor and mixed spice come at you. This vino is soft on the palate – but don’t be fooled – there’s a dinosaur whip-of-the-tail that catches the back of your throat begging me to wonder what the alcohol is on this Pinot. Red and black fruits immerse

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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…

your mouth and there’s an after taste that scurries in and scurries out of dried oregano. I’d definitely want to enjoy this one with some food – though nothing heavy mind you. I think some cured meats/pâtés and warm bread would make it go down a treat. Charlotte says: First glance shows a wine with more concentration than its predecessor, and I'm hopeful the flavours match the dense, intense colour that draws you into the glass. The nose is soft and aromatic, like one of those posh cup of herbal fruit tea that you have in your cupboard but never actually drink, like boysenberry, rose and chamomile or something equally exotic. These gentle feminine flavours are soon overwhelmed by more dry, manly notes of wet dirt, wild mushrooms and roasted chestnuts and leaves me wanting a bit more fresh fruit on the finish, to round it all off. Eduard says: Translucent light with a hint of brown woodiness on the edge and a

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TasteTeam

feeling of red in the heart. The aroma started off with a beautiful balance of fruitiness and spice and carried through with a sweetness of cherries and pine hidden in the background. The tannins flowed around on the tongue, not hard and structured, more subtle with some frank dryness to tease the taste buds. Fresh caught steamed trout and a glass of this wine might just work together after a long day at your favourite Troutery.

Guest taster Kobus says: A nice cherry red, almost blackcurrant, colour fills the glass. With a very soft nose that reminds me of flower petals. It has a mushroomy, herb-like palate that is also pretty tangy. It might become softer on the tongue if it were to age for another year or so. Overall a nice wine that I enjoyed.

“Dark, rich translucent colours inspire thoughts of royal blood and tapestry at first glance.”

Paul Cluver Pinot Noir 2013t

Abraham says: One of my favourite cellars as I enjoy most of their wines thoroughly. I do love the heavy quality feel of the bottle and stylish finish of the label. Dark, rich translucent colours inspire thoughts of royal blood and tapestry at first glance. It has a great full nose and a super smooth first strike on the palate. The velvety suave taste with lingering berries and a hint of smoky chocolate finishes of your experience to make you yearn for more...

RRP: R170 ; Stockists: Makro, Wine Concepts and cellar door www.paulcluver.co.za Daisy says: This Pinot Noir was translucent in the glass with a heart the colour of black plum and a nose of cocoa powder, delicate game meat and truffles. I found it a little sharp on the tongue at first, but it became sweeter in your mouth as you swirled it around and took some air into your mouth. There were further aromas of dried herbs and wet soil and a pop of sour red cherries that made you sit-up-straight as though it were the first day of high school and the out of town hottie just walked into your class.

llze says: With its light ruby colour and overripe strawberry and floral nose, it is very inviting. It has interesting flavours of camomile, wet earth, lavender, mint and nuts combined with cherries and blackberries. Beautifully constructed wine with a long and silky soft finish with a little raspberry lift at the end. A bit of a bite to it, thus I would pair it with sardines roasted in salt or something Morrocan.

JULY 2015 WINE EXTRA 17

TasteTeam Charlotte says: The colour instantly reminds me of those beautiful, glossy raspberry red boiled sweets, glinting cheekily in the glass. The fruity character reflects on the nose with lots of strawberry pudding, rose petals and those little cherries you find in a tin of fruit cocktail mix (the ones my brother and I always used to fight over as kids). A feint tickle of earthy spice and some good grippy tannins add some depth and a streak of seriousness, creating a altogether rather nicely balanced, easy drinking wine which certainly doesn't disappoint. Eduard says: The nose opened up with nuttiness inside a can of fruit jam, not unpleasant, even earthy. The delicateness of the nose did not carry over on to the taste. It came through as hard and a bit sharp. I once saw a description of Pinot Noir as“Sex in a Glass”, I think not. This one is more like Sex on the backseat of a station wagon – full of adventure and maybe just not as good as can be… but, given the chance, I will definitely take it for a ride again.

“A feint tickle of earthy spice and some good grippy tannins add some depth and a streak of seriousness…” Abraham says: This wine has an excellent colour for a Pinot and I loved the fragrance of wild berries on the nose and picked up hints of chocolate and coffee as well. This is a very smooth, easy

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Abraham van der Westhuysen Abraham loves to share unique flavours and experiences with interesting people and therefore enjoys entertaining and going out to great restaurants. Whilst he’s not a wine connoisseur, he makes up with experience with continuous and repetitive research and sampling many varietals.

drinking wine with lingering sweet berry flavours. The finish is velvety and soft and lingers in your mouth and on your senses for a fair amount of time. Not as good as the 2012, which I have tasted before, but still a classic Pinot! Ilze says: This wine has a lovely luminous colour, with beautiful aromas of cherries and with roasted spices followed by red apples and plums. The nose has delicate earthy almond and mushroom aromas combined with cranberry, pomegranate and raspberries. The strange thing is that it reminded me of ‘Cherry Cola’or those red Wicks toffees. Would be great with some springbok carpaccio.

served by a topless Robert Downey Jnr. The power wine has to inspire imagination… Aromas of dark chocolate, black fruits and earth all wind their way up your nose. The palate brings a red fruit burst and a scrummy, texturous mouthfeel. Macerated strawberries, honeybush and cranberry flavours have you going back sip, after sip, after sip. Charlotte says: Without sounding too macabre, with its dark russet red brown colour, this looks like watery blood, but even if you are not being a die hard Twilight fan, please don't let this put you off from having a sip. Lots of soft

Guest taster Kobus says: A fairly light, brownish red coloured wine that reminds me a little of a light port. The aromas are very sweet with strong hints of cherries and sweet fruits. The taste confirms the aroma with notes of sweet cherries. Unfortunately there is not a soothing and lingering aftertaste, but almost a heightened alcohol taste. I think that someone who enjoys a sweet tasting wine, will find enjoyment with this wine.

Snow Mountain Pinot Noir 2013 RRP: R 135; Stockists: Wine Concepts, Boucheron Wines and cellar door avalonwines@icon.co.za Daisy says: Closing my eyes to smell this wine, I was transported to the notion of cashmere blankets and plushy pillows in front of a fireplace – with a plate of warm, dark chocolate brownies being

cinnamon, liquorice, dried stawberries and rose aromas combine effortlessly with meatier biltong and smoky tobacco flavours to give a musky, yet fruity finish. Like the popular vampire novels, it is a bit thin, yet somehow I think a lot of people will love it. Eduard says: The colour said light and complex, the nose said earthy and leathery, I said chocolate and salty peanuts. The taste filled the mouth from SEPTEMBER 2015 WINE EXTRA 17

18 18 WINE EXTRA MAY 2015 WINE EXTRA SEPTEMBER 2015

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.

the first sip with the tannins holding on to a velvety smoothness that hinted of cherries and a dash of pepper in the aftertaste. A nice soft sweetness lingered on the tongue right at the end, leading you to a bowl of strawberries with whipped cream, the one you love and Wimbledon on the telly. Abraham says: Although not a household name and probably not as recognised as the rest of the wines, it is still lovely. Dark coloured Pinot Noir, almost uncannily dark for a wine that is normally fairly light in colour, which I really like. A very smoky and almost spicy flavour bombards your senses although the nose is quite“light”and not very sophisticated. Hand crafted, which is quite unique and in my opinion, a very good, balanced Pinot.

“I was transported to the notion of cashmere blankets and plushy pillows in front of a fireplace – with a plate of warm, dark chocolate brownies being served by a topless Robert Downey Jnr.” Ilze says: At first glance the wine is very translucent but the cherry colour is very alluring. It smells like fynbos, proteas and strawberries with a dip of oak. Very classic Pinot Noir with notes of red fruit, moss and tobacco. It has good tannin

grip and a lasting finish that will make you go back for more. I can imagine it pairing well with coq au vin. Guest taster Kobus says: This wine has a really beautiful colour to me. Dark red in the middle with pink at the edges of the glass and beautiful streaky legs. The nose is nice and earthy to me with a little smell of fruit. It’s a very enjoyable nose to me. And I like the taste even more. It’s a full bodied delight that hits my mouth. There are hints of tannins that I pick up and then the aftertaste turns to a sweet, rosy turkish delight. I really enjoyed this wine and can easily spend an evening in front of the fireplace with it.

TasteTeam Charlotte says: Amazingly perfumed, full of sweet caramel, spice and damp rich soil after a night of rain. These richly exotic flavours draw you in, and just when you think they can't get bigger, you get big dollops of tomato bredie, cocoa and fruit cake along with slightly sweaty leather - a great combination

Waterford Pinot Noir 2013 RRP: R185 Stockists: Wine Concepts, Norman Goodfellows and cellar door www.waterfordestate.co.za Daisy says: There was a light brown hue on this wine and its nose exploded thoughts of Christmas cake and those lovely fruity, nutty smells that it possesses. All strung together with nutmeg. In contrast to the colour, there was a green earthiness on the nose of this wine when first poured. Dried roses also wafted at me as I swirled the glass. I thought the fruit-acid-wood combination was in wonderful harmony on this wine. Flavours of chocolatecovered strawberries, some toffee, pink salt and cigar swam across the palate. Put this on list of winter reds to drinks. It’ll knock you 40-Love in no time.

despite how wacky it sounds. Drink this at a candlelit dinner with your other half, preferably naked in front of a fire wrapped in a fur blanket, it's that kind of sexy. Enjoy. Eduard says: The most romantic of wines, soft translucent colour in the glass and a nose that is very subtle, staying just at arm’s length, inviting you to try again without giving away too much at first try. I picked up chocolate liquor with figs and a smokiness with some freshly picked mushrooms. The taste was great at first sip, but like any good lover it left me too quickly. It was as if the aftertaste just disappeared while the acidity was still rolling around in my mouth. I would have liked a bit more

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TasteTeam in this Pinot extravaganza and I can strongly recommend this to even someone who does not favour a Pinot Noir normally. Ilze says: This wine smells of the ocean, sea shells and fynbos. The flavour of cranberry compote combined with herbs such as dill and lemongrass creates a truly unique wine. With its minerality and salty taste I would pair it with a big bowl of mussels with shallots in a creamy white wine infusion.

The guest taster for the month is Kobus Erasmus and here's his story: After living for in America for 10 years, Kobus and his wife, Hanneke decided to move back to South Africa and settle in beautiful Somerset West. Being a pharmacist for more than 20 years, he has decided to follow his passion for coffee and is now on the brink of opening a gourmet coffee bar. Coffee and wine are so different, yet so similar. No wine or coffee can be perfect unless enjoyed with, and shared with friends.

Guest taster Kobus says: This Pinot Noir has a dark red, almost brown colour that looks really beautiful to me. The smell of the sea was my immediate thought when I brought this glass of wine to my nose. It has an interesting earthy, acidic taste. Unfortunately I felt that the taste disappeared fairly quickly. Not my favorite wine tonight, but I might just give it another chance when it ages a little.

â&#x20AC;&#x153;Drink this at a candlelit dinner with your other half, preferably naked in front of a fire wrapped in a fur blanket, it's that kind of sexy.â&#x20AC;?

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Special Report

For Cork-sake! Wine, as the winemaking adage goes, is made in the vineyard. And if this is so, then wine is bottled and sealed in the glorious cathedral-like cork oak forests of Portugal.

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Special Report

ince the mid-1600’s, the bark of the cork oak tree (Quercus suber) has been used to seal and protect the contents of the wine bottle, although historians have found evidence of cork being used by the ancient Greeks, Romans and Egyptians to close clay wine containers That familiar Benectdine monk Dom Perignon, he of Champagne fame, is recognised as being the first serious winemaker to use cork stoppers in bottles. Dom actioned this in the 1670’s, replacing the ineffective oiled rags that were then being used to plug bottles. Since then, wine and cork have become synonymous, partners in offering pleasure to millions of wine drinkers over the world for centuries. This inextricable link is obvious: like wine, cork is a natural product. Originating from the cork oaks growing in their natural dry, hot and sunny environment of Portugal, Spain, Italy and North Africa, cork begins as an acorn from which a sapling springs and a tree evolves. Once the tree is 25 years old it is ready to yield its first batch of cork bark. The light, porous bark is stripped from the tree providing the base product of cork. However, not the first batch – nor the second – will be used for the production of wine stoppers, pretty much as the first harvest or two of grapes from a young vineyard will not find their way into a bottle of quality wine. Stripped every nine years, the third harvest of bark will be subjected to the detailed and scientific process of producing cork stoppers for the wine market. No trees are cut down in the process, which makes it a prime example of sustainability and interdependence between the cork industry and preserving the environment. Although cork is a natural product, it is imperative for cork’s reputation that the raw product is handled in such a way that only the best quality corks endup sealing those bottles of wine which the world’s winemakers have made with care and diligence. Portugal produces about one third of the world’s cork trees, the cork forests spread over 730,000ha to the south of Lisbon. Along with Cristiano Ronaldo, 22 WINE EXTRA SEPTEMBER 2015

Port wine and the sultry fado songs, cork is that country’s most famous product. It is also here where one finds Amorim, the world’s largest producer of cork stoppers and a name inextricably linked to the cork trade with offices and distributors in all the world’s major wine-producing countries. The company sold over four billion cork closures in 2013, the most in its history and more than any other cork producer. But this international cork behemoth had humble beginnings on the banks of the Douro River in Vila Nova de Gaia, just across the river from the town of Porto and amidst the famous Port industry. Here, in 1870, an entrepreneur António Alves Amorim would watch the barrels of port being offloaded from the flat-decked rabelos sailboats that had made the journey downstream from the port wineries (quintas) speckled along the perilously steep and vine-clad Douro Valley. António quickly identified the port producers’ need for cork stoppers to seal the glass bottles containing the precious port elixir which was a sought-after drink throughout Europe and America. In a rudimentary workshop, corks were hand-cut from the cork oak bark which had been transported by horse-cart from the cork forests of the south, some 350km from Porto and Vila Nova de Gaia. As the demand for cork stoppers grew, so did Amorim’s reputation for quality and its commitment to providing a product that would preserve and complement the wine in the bottle. By 1908 Amorim had spread its wings to include other wine sectors than port. The demand for cork-stoppers had increased to such an extent that the company had to move inland to the northern Portuguese town of Santa Maria de Lamas, where Amorim headquarters are still situated to this day, albeit on a scale that founding father António could never have dreamed of. In the 1930s the world was still reeling under the Great Depression, but the cork industry was flourishing as wine industries grew in France, Germany, Italy, America and Spain – among others

Special Report

– and Amorim was the largest supplier of cork stoppers in the world, a title it holds to this daay. Today Amorim’s has factories close to the cork forests of the south where the just-cut bark is received and treated, the beginning of its journey from bark to bottle where the cork stopper will eventually be removed to reveal the contents of a bottle of wine. “Amorim is still very much a wine cork company, but only 30% of the raw material we receive endsup as stoppers,” says Joaquim Sa, MD of Amorim’s operation in South Africa. “Most of the value, however, is locked up in the wine stopper business. The other applications include items as diverse as cork soles for the fashion shoe market to gaskets, floor and wall tiles and even surfboards. “The wine market is still very much our focus. Not only is this where Amorim began, but this is where we add the most value – not only to the product, but to the image and quality of the product in the bottle,” he says. The process of creating a cork wine stopper initially appears simple, but the execution depends on detail and stringent quality control measures. The raw bark is stacked to ensure eradication of moisture which may lead to a lowering in quality. After being selected and checked, the bark is

steamed under pressure for 20 minutes to fight any traces of the malodorous element known as 2,4,6-trichloroanisole(TCA) element and also ensures the bark has the requisite 10% humidity before the next phase of processing can begin. After another round of quality-checking, strips of bark are cut into stopper-lengths. The strips are then given to keen-eyed and sure-footed workmen who through a foot-pedal activate a cylindrical punch that draws a perfectly-formed cork stopper from the cork strip. One worker will punch around 18 000 corks a day, with each cork being checked by a special camera to ensure quality of texture and cut, aspects that are used to determine the various grades of cork. The corks undergo another check – this time at the hands of women specially trained to sort corks into different batches and to chuck-out any unsightly numbers that have made it through the camera screening. While punched natural corks are the mainstay of the stopper industry, cork conglomerates structured from particles are also manufactured by Amorim, as well as the bulky knobs used to close Champagnes and other sparkling wines. Strolling around the busy cavernous space of Amorim’s cork plant in Coruche in southern Portugal, one will see a lot of white coats between SEPTEMBER 2015 WINE EXTRA 23

Special Report the machinery and people busy with cork manufacturing. This is because Amorim employs arguably the most stringent quality control measures in the industry, with one of the main aims to eradicate the presence of the aforementioned TCA, that musty bugger found in corks, barrels, tanks and wine cellars that gives a wine an offish aroma and taste. Over the past few years Amorim has spent some 50m euros in research and development aimed at nullifying TCA. A patented process named ROSA cleans corks using a complicated steaming process. Batch-testing of corks is conducted – not only throughout the processes in Portugal, but also at the international delivery points in the countries to which Amorims corks are exported. “For Amorim, cork is an enological product and not simply a closure. It will interact with the wine over time and will allow it to develop. Research, diligent testing – and repeated diligent testing – give us confidence of supplying a quality product any winemaker can feel confident about using for his wine, anywhere in the world,” says Sa. “Amorim is proud to supply South Africa’s leading wine producers with corks, as well as the most famous wineries in world, including Margeaux, Château Petrus and Romanée-Conti.” Screwcaps and other closures have found traction in the markets, most noticeably in Australia and New Zealand, but Amorim continues to record sales of cork stoppers year-after-year. Antonio Amorim, the fifth generation president of Amorim Cork International, places a premium on the term “adding value”, not only to the natural product that is cork, but to the wines of his global customers’. “We see ourselves and our product as the natural partner to the wine industry,” says Amorim. “Not only does cork seal a wine bottle and allow the natural product inside to evolve to its full potential, but we believe that wine consumers honestly hold a bottle of wine closed with a cork in higher esteem than an alternative closure. Various consumer surveys have shown this to have always been the

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case, and we believe it will continue to be so. That is why we are seeing it in our sales figures.” Natural corks abilities to enhance the flavour and aromatic profiles of a wine continues to be vindicated by winemakers moving back to cork after experiments with screwcaps. Adam Mason, formerly of Klein Constantia and Duncan Savage from Cape Point are just two examples of top South African winemakers who put wines back under cork after screwcaps prevented their wines from reaching their full potential. Another bonus for the cork industry lies in its low carbon footprint, heavenly news for wine producers under pressure to show their sustainability credentials. Due to the fact that the cork tree is not cut down but only stripped of its bark leaving the plant alive and growing confirms the industry’s sustainability as does the fact that the cork forests play a major role in preventing the desertification of the Iberian Peninsula. But in the end of the day, cork’s allure is in its role as preserver of fine wine and the primary role it plays in that special moment when a bottle of wine is opened to a satisfying whisper of the pulled cork which is as much a part of the wine culture as a fine glass, a special dining partner and a gleam in the eye. Together with wine, cork has been bringing this kind of pleasure for over four centuries and is continuing to do so. In South Africa, Amorim are also proud sponsor of the Amorim MCC Competition which awards the best locally produced Methóde Cap Classiques and will be hosting the Speaker’s Corner at the upcoming Cape Wine 2015.

EXCLUSIVE INTERVIEW

HEIN WAGNER Shot on location at Blindiana Photography by Camilla Rose Coutts

Extreme adventurer and explorer, Hein Wagner was never going to allow himself to be held back by his disability. Today, as a proud ambassador for The Institute of the Blind in Worcester, Heinâ&#x20AC;&#x2122;s ambition is to raise awareness of the Institute whilst living the fullest of lives.

APRIL 2014 WINE EXTRA 24

HEIN WAGNER The Institute has an affiliation with KWV Wines. Tell us about that? That’s right. We were very keen to partner with KWV, but we didn’t just want a handout of cash, so instead we said that we’d like to look at something that’s a little more sustainable. KWV then kindly donated over 1,000 bottles of Shiraz for us to sell. The label was designed by a guy who is very disabled and practically blind. He painted the houses of KWV and we used that on the bottles. On the top of the bottle there’s a little raffia ‘cap’, which is also made by some of the disabled people who are assisted here at the Institute, so it’s really a combined effort by everyone to make the most of the wines that were donated to us in order to sell them on for proceeds that are used widely throughout the facility. I believe you also enjoy Brandy? Yes, I do! I’ve always been a huge fan of Pieter de Bot’s products and I’m particularly proud of what we have to offer in that market. Last year I was traveling to the Antarctic Marathon and stopped at Johannesburg International where I

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decided to buy something truly South African, knowing that I was going to meet a lot of people from different countries around the world and wanted to share it with them. I decided to buy the 15YO KWV Brandy. On the evening after the marathon, there were 15 guys together in the cabin on the boat and I shared it with them. What I hadn’t realised is that there was a guy who was shooting a film of the whole marathon and events around it, so when I got back to South Africa, I got sent a link of the clip on YouTube, which was pretty awesome. It was on the back of this that KWV invited me to speak at the launch of their Nexus and XO last year, which was a great honour. When did you get involved with the Institute for the Blind? Well, I actually did all my schooling here from the age of 5, right through to Matric, so this is like a second home for me. After leaving here I worked as a switchboard operator for a year, but realised that it wasn’t something I saw myself doing for the rest of my life. After that I went into IT, and worked in the industry for 15 years, first at Mweb and then I worked for

JULY 2015 WINE EXTRA 25

EXCLUSIVE INTERVIEW

Mark Shuttleworth’s company where I ended up as the International Sales Director. About 11 years ago I started doing full time motivational speaking. Every year I try to do one large adventure and over the years they’ve all become more extreme. I do this to promote the abilities of blind people and also to create awareness of an initiative such as the institute. I’ve only really been back here as ambassador for the last 6 months.

unfortunate crash and passed away. The team was pretty freaked out as we all wanted to realise his dream, even without him there, but we needed a new captain. The only guy we could get at that point turned out to be deaf. That turned out to be quite a challenge from a communication perspective, but somehow we managed. The trip took us just under 30 days and was an awesome experience. This is when I realised that there were so many opportunities and possibilities out there for me.

Tell us more about some of your adventures.

I was on the team that played in the Blind Cricket World Cup representing South Africa in 1998. In 2005, I set a world land speed record at 270km/h in a Maserati, which has since been broken by another blind guy in Belgium who did over 300km/h in a Lamborgini. I brought that record back in 2009 with a speed of 322km/h in an AMG Mercedes Black Series. I’ve ridden the ABSA Cape Epic on a tandem bike, which was torture, in 2013 I completed the Iron Man and also run a bunch more marathons in between, so there have been plenty. I’m taking part in a qualifyer that will hopefully see me join the triathlon team to represent South Africa in the next Paralympics, so looking forward to that. And with all of this training and exercise, there’s not a lot of time left to enjoy a good bottle of wine!

"My adventures started from a young age. At the age of 6, my first school report had a statement from the teacher that I was permanently on my own little exploration mission. "

My adventures started from a young age. At the age of 6, my first school report had a statement from the teacher that I was permanently on my own little exploration mission. I’ve always had an interest in what I can’t see, but to experience it in a way that was possible given my restrictions. For example, I’ve climbed Table Mountain numerous times and from various angles. I kept hearing about this beautiful mountain, so by climbing it, I could get an idea of its size, I can smell the flora that grows on it and hear the sounds that surround it. I can touch the rock and plants and drink the water that drips down after the rains. The image that I have of Table Mountain is most likely completely different to the real one, but it’s an image none-the-less. Shortly after I finished school in 1993, I ran into blind friend of mine in Cape Town. He told me about a guy who is planning on sailing from Cape Town to Rio and wants to take 2 blind people along as ship mates. I made my way to the Royal Cape Yacht Club and started training with him. Until then I’d never sailed before in my life! I got chosen for the team, but sadly, a month before the race was due to take place, the Captain of our vessel was involved in an 26 WINE EXTRA MAY 2015

When did you start to enjoy wine? My relationship with wine has come a long way. My parents always allowed us to enjoy a small glass of wine when they opened a bottle, so we were exposed to wine from a very young age. There was always wine around and it was never something that we were made to be afraid of. By the time I could legally drink wine, my Dad educated me a lot as he was quite a big wine fanatic. It’s really part of South African culture SEPTEMBER 2015 WINE EXTRA 27

HEIN WAGNER

and has developed so much over the past 20 years with many offerings. I can’t imagine my life without it now. Do you prefer red or white? I prefe wine. It’s interesting though as I tend to go through phases. It very much depends on my mood. I do tend to go for a chilled white in summer and a heartier red in winter. In the past I wasn’t too keen on a Rosé wine, but recently there have been a few really good ones around. I am particularly partial to Pinot Noir as well. Then, the Chardonnay/Pinot Noir blends that was started by Haute Cabriere is always a winner. I just enjoy the combination of flavours. Do you have any favourites? That’s very difficult to answer as there are so many fantastic wines around, but a few of the wines that have left an impression on me are the Deetlefs 2011 Shiraz and another special wine is the Warwick Three Cape Ladies. I enjoy complexity in wine, but I also tend to steer away from wines that are too heavy.

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You’re involved with ‘Dinner in the Dark’. What’s that about? I am often asked by people what it’s like to be blind and it’s very difficult to describe it as it’s all I’ve ever known. One of my favourite things to do is to enjoy a meal with friends over a good bottle of wine and so we started to host ‘Dinner in the Dark’ on a corporate level for team building and other such corporate events. We completely black out the restaurant. Even the entrance area is covered in multi-layered block out. Patrons meet their waiter there and any device that can give off light is taken away for safe-keeping, including cell phones. It is literally pitch black dark. All of the waiters are blind and they lead the diners to their tables. There is absolutely no spacial awareness whatsoever, so it can be quite disconcerting. I often give people little tips like putting your finger over the edge of the glass, so that you can feel when it gets wet and you can stop pouring, etc. What I find most interesting is when the chefs have some fun for example they’ll cook chicken with some rosemary and they assume that it’s lamb they’re eating. The amount of times that JULY 2015 WINE EXTRA 27

EXCLUSIVE INTERVIEW I’ve had arguments with people who are wellread and into wine about the colour of the wine I’ve served them is extraordinary! These events are so popular and while we used to only do them for special corporate events, there has been a massive demand by private individuals to do the event, so we’re going to try to host one every month in Cape Town that is open to these people. We’ve also recently brought in another element with one of the guys who is also a musician and so we are also stimulating that sense.

What are your thoughts on this Shiraz 2012 from KWV? “This is a very easy Shiraz. Personally, I’d like to enjoy this with a nice red meat or curry dish. It’s unassuming and really enjoyable.” RRP: R50 www.blind-institute.org.za

Which wine farms have you visited that have left a lasting impression? I’ve been to many, but I love the experience I had at Creation. Their wines are exceptional but their food and wine pairings are really special. I enjoy the restaurant at Asara. Grande Provence has a stunning Cabernet Sauvignon with a hint of Eucaliptus which is planted next to the block of vines. They recently also had a tactile art exhibition, which I really enjoyed. It’s often the most unassuming spots that are the most special. I also love the concept of Spice Route with all there is to offer in one spot. If a wine were to be made in your honour, what would it be and what would it be called? It would most likely be a red blend of 3 varietals with some punch and character. I’m sure it would have a Shiraz base. I would probably like to call it ‘The Blind Spot’. What is next for you? We are busy with so many projects at the Institute. On a personal level it would be immense for me to go to the Paralympic games, so the upcoming time trials are a big deal on a sport front. Another big project that I’d like to do is to pilot a large passenger plane from London to South Africa and in doing so to raise £1 Million for the Institute.

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Trevor Boyd - After completing his National Diploma in Catering Management at Wits Technikon Hotel School, Trevor traveled South Africa, working as a chef on Rovos Rail, before joining the Rand Aid Association, where he was part of a brigade that prepared cook/chill meals for 3,000 people a day. He then joined Fedics, and was then transferred to one of Fedicsâ&#x20AC;&#x2122; most high-profile contracts within the hospitality industry â&#x20AC;&#x201C; Country Club Johannesburg. chef of the Sheraton Hotel Pretoria where he ran a very successful operation for 2 years. In 2009, he joined HTA School of Culinary Arts as Culinary Quality Assurance Manager taking up the challenge of educating young minds in all aspects of the hotel and catering industry making sure that there will be enough skills entering the industry and ultimately running the industry. Boyd moved into the world of self employment running 2 businesses over the period of 2010 to 2014. Salon de Culinaire and Schweet Emporium. Boyd then decided his heart was definitely set on being in the thick of the action in the hustle and bustle of a hotel kitchen and joined Tsogo Sun in 2014 as the Executive Chef at InterContinental OR Tambo. Looking for a challenge, he was transferred by Fedics to Carnival City, and was appointed executive chef in charge of all the F&B outlets and catering for the entire complex. In October 2002, Trevor took up a position in the banqueting department at the Mount Nelson Hotel under Garth Stroebel as senior sous chef banqueting, before being transferred to the renowned Cape Colony Restaurant as senior sous chef. He then moved back to Johannesburg to the position of executive chef at the Mount Grace Country Hotel until, looking for a new challenge, he transferred back to Cape Town to open Le Franschhoek Hotel & Spa as executive chef. In 2007, he returned to Johannesburg to take up the position of executive 30 WINE EXTRA SEPTEMBER 2015

Trevor joined Team South Africa in 2000 after participating in national trials, and went on to compete with the Team in the American Culinary Classic in Chicago in 2003, winning two silver and two bronze medals. In 2004, Trevor and the Team competed in the IKA Culinary Olympics in Erfurt, Germany, bringing home three silver and one bronze medal. He has also represented SA at the Food & Hotel Asia 2006 Culinary Challenge in Singapore, where the Team won two silver medals. His latest international competition was the IKA Culinary Olympics in Erfurt, Germany, in 2008 where Team SA achieved a Gold medal in the Restaurant of Nations, two silver and one bronze medals in the Culinary Arts display.

SMOKED SALMON MILLE – FEUILLE, SALMON PARFAIT AND VODKA AND PEA SORBET INGREDIENTS: • 500g Smoked salmon • 300g Cream cheese • 100g Garden peas (cooked/ steamed) • 2 x Limes, fresh, juiced • 10g Chives • Salt and pepper to taste METHOD: Method: Mix the cream cheese, lime juice and chives together. Season to taste. Line a small tray with plastic wrap. Lay smoked salmon evenly across the surface. Cover with the cream cheese mixture and lay the cooked peas on top of the cream cheese. Continue until all the salmon and mixture layers reach the top of the tray. Refrigerate and slice when needed.

INGREDIENTS GREEN PEA SORBET: • 250ml Petit pois • 250ml Sugar • 500ml Water

• • •

30-60ml Vodka Salt to taste 1x Egg white

METHOD: Bring to the boil your peas, sugar, water and pinch of salt. Allow to boil for 1 minute. Place in a food processor and blend until smooth. Strain, discard the used pea shells and pulp. Allow to cool, add vodka to taste. Add salt and pepper to taste. Place in an ice cream machine and churn until ready. Add whipped egg white to ice cream mixture and continue to churn until egg whites are fully incorporated.

Pair it with DIEMERSDAL SAUVIGNON BLANC 2015 Retail price: R60 per bottle R420 www.diemersdal.co.za

INGREDIENTS SALMON PARFAIT: • 100g Seared Scottish salmon • 100g Butter, softened • 1 x Lime to taste • Salt and Pepper to taste • 10g Red Onion, diced finely • 10g Dill METHOD: Place all ingredients in a food processor and mix until smooth. Season to taste. Garnish with pea shoots, basil pesto and deep fried capers.

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Livin’thelife by Maryna Strachan

Getting Rebellious at Bastille Those who know me will attest to the fact that I’m a bit of a rebel at heart. No, I don’t go against the grain just for the sake of it, but I’m inclined to ruffle feathers when I have a very definite opinion on something and ‘budging’ isn’t something I do with ease.

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Livin’thelife N

o wonder then that I love the Franschhoek Bastille Festival as much!

Bastille day marks the day when the Bastille SaintAntoine, a state prison and fortress in Paris, was stormed by a crowd on the 14th of July 1789, during the French Revolution. The primary reason for the attack was to get to the valuable gunpowder that was housed within. A handful of prisoners were let out, the governor, Bernard-René de Launay was killed by the mob and subsequently the Bastille was demolished. Today very little remains of the old building, but there are still some of the stone foundations visible as well as some relics that can be found in museums around France.

year, the only walls that tend to come down are the personal ones of each festival-goer who inevitably overindulges in the best that Franschhoek has to offer. I gave the festival a miss for a couple of years after attending it religiously, however after a very rainy and miserable 2012 festival, which was overcrowded and had a silly VIP system, I was excited to head back this year to experience all of the new changes that the team had made to ensure a more enjoyable experience overall.

“The primary reason for the attack was to get to the valuable gunpowder that was housed within ”

Whilst our very own Bastille Festival celebrates the revolution as is widely done in France every

We were joined by good friends for the day and set off fairly early in order to get decent parking and line our tummies with a hearty brunch before the onslaught. We also made our way through the lovely market where a choice of local produce was available to purchase.

sijnn

W I N E S

O F

M A L G A S

Off the Beaten Track an Incredible Pioneering Vineyard and Winery

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Livin’thelife Just after midday we meandered across to the big marquee, which was sitting in its new location just next to the Huguenot Monument. At about three times the size that it used to be when I’d last attended, this was already a vast improvement. There was an initial rush and panic for the first hour as people tried to secure tables and chairs and settled down for an afternoon of wine and shenanigans.

voucher that each person was given upon entry along with your tasting glass and vouchers. It really makes a difference to take the bite out of buying many bottles… like us…

There was an initial rush and panic for the first hour as people tried to secure tables and chairs and settled down for an afternoon of wine and shenanigans. ”

We had a very clear modus operandi and that involved a lot of bubbly, so I went off first and acquired the first bottle of Morena Brut MCC which started off the festivities on a high. I loved the R20

As always, the wines and local foods on offer were nothing short of delicious. There were a host of bands that kept us entertained with familiar favourites and it wasn’t long before the dance floor was packed. The festive atmosphere was infectious and those who preferred to join in without missing out took to dancing in and amongst the tables.

Now isnt that true

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Livin’thelife The revellers made up a whole range of people, from young to old, local Franschhoek folk were partying up a storm with the Capies who’d driven through for the weekend and even the beretwearing dogs were getting in on the act. Outside the marquee, the usual barrel rolling and pétanque competitions were taking place amongst yelps of “Allée” and the whole town was abuzz with what I first fell in love with about the Bastille Festival. A pride and passion that feeds through from the town’s wine producers and all her inhabitants in and amongst a sea of blue, red and white clad visitors who were there for only one reason: to have a good time. By early evening, we’d had our fill of the festivities and made our way home with a dedicated Good Fellas driver that we’d pre-booked. We had the most fun day, made new friends, tasted new wines, laughed like children, danced like Teenage Mutant Ninja Turtles and embraced all that is Franschhoek and its Bastille Festival and I can honestly say that I’ll be back again next year. The festival is back to what it used to be. Vive le Franschhoek! Vive la revolution…

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We’ve Been Drinking

L’Avenir Single Block Pinotage 2013

escribing itself as “proudly South African with a touch of French flair”, French-owned L’Avenir Estate, situated in an area of the Stellenbosch winelands known as the 'golden triangle', remains committed to its legacy, maintaining a focus on South Africa’s signature varieties, which have led the e s t a t e ’s a c c l a i m . S i n c e i t s inception, this Stellenbosch winery has specialised in Cape stalwarts Pinotage and Chenin Blanc, with a subtle French tone, most obviously in its name, meaning ‘the future’. The premium Single Block range is the farm’s flagship range featuring wines made with great care from select mature single vineyard blocks that consistently produce excellent quality fruit in very limited volume. The wines are made to age, and in a style that accentuates the complexity of the fruit. These 5,000 bottles, dedicated to winemaker Francois Naudé, are individually numbered and signed by the him. The elegant labels are based on a satellite image of the vineyard with the named block accentuated in gold. Capturing global collaboration and local innovation, L’Avenir ’s new visual identity lives up to its pedigree as a world-recognised winery from Stellenbosch’s ‘golden triangle’.

L’Avenir ’s 1.2-hectare single block of Pinotage, Block 2, is dry-land bush vines, ranging in age from 15–30 years, which h ave c o n s i st e n t l y p ro d u c e d exceptional quality fruit. Up until recently, the fruit from these vines had been blended with fruit from other blocks of Pinotage on the estate. In 2012, it was decided to bottle the individual block to showcase the finest traits of the variety. With malolactic fermentation taking place in 100% new French oak and a further ageing of 18 months in the barrel, expect flavours of ripe black cherries, plums, intense spicy fruitcake and chocolate are predominant on the nose, supported by sweet oak characters, delicate floral notes and traces of tobacco. On the palate dynamic, rich plummy fruit and complex oak flavours are complemented by a fullbody structure, fine tannins and a powerful finish ending with ample soft tannins. This wine is powerful and intense, yet restrained, and will mature excepti onally well over t he next decade. This wine pairs beautifully with flavourful red meats such as game fillet.

Retail price: R300 per 750ml bottle www.lavenirestate.co.za

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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…

Peter Finlayson, Winemaker - Bouchard Finlayson 1.Selling wine to China and the Far East. Are you engaging?

Yes, we sell to Hong Kong and Singapore. Selling wine in the Far East is very much about recognised names, and in particular French wines. Consequently South Africa does have an issue with building its perception and recognition in this market. 2. Local & International wine competitions. Worthwhile or waste of marketing budget?

The consumer needs to be offered references of excellence, which means it is important to continually show the flag of one’s achievements. This is largely achieved through accolades and competition successes, and works very well for Bouchard Finlayson. 3. What would happen if SA wine received meaningful support from government?

Meaningful support from the government would make an enormous difference to international sales. We have to compete with countries such as Spain and Chile, which flourish under very strong government support.

UBER in South Africa, as it allows wine drinkers to enjoy all that the Cape has to offer, safe in the knowledge that their ride home is only an app away! 5. Global warming and local wine production. What’s going to happen?

We care enormously about global warming but human nature denies a macro perspective and political action to prevent it. We participate in IPW and BWI which audits our environmental consciousness. 6. Bulk exports. Sustainable or insanity?

Bulk exports are inevitable as they reduce the cost of shipping glass, which is a notable cost. 7. What is the best way to educate new wine drinkers about the product?

To introduce them to the exciting world of wine in an informal, relaxed setting. At Bouchard Finlayson we offer ‘Tutored Tastings’ on a regular basis, to educate the local consumer on the qualities and flavour profile that wine offers. They are open to absolutely everyone, from grape rookies to wine pros, and are a fun way to learn more about wine. The industry cannot do enough in the context of offering education to the public - possibly the most valuable requirement of our industry and a great marketing tool. Educating the wine sommeliers is another important and positive avenue.

4. What’s the next BIG wine trend?

8. Our farm workers. Fair treatment or ticking timebomb?

Rather than a wine trend, I applaud the launch of

Our farm workers at Bouchard Finlayson are very

38 WINE EXTRA SEPTEMBER 2015

12 QUESTIONS We need to look at the structure of our farms and agricultural land use. Farming in South Africa is in a ‘time warp’, with almost no opportunity for micro farming and rural, private small-scale development. In a sense farming in South Africa presents zero opportunity for talented, self-motivated individuals to be self-employed. Small vineyard parcel ownership is a characteristic of all European countries - why not in South Africa? 12. What will the SA wine industry look like in 20 years time?

well cared for. The further one’s distance from larger centres the more traditional the patronage towards farm workers, but there have been massive changes and solid uplifting in this sector. 9. What will a ban on alcohol advertising, in all its proposed forms, mean to the wine industry?

IA ban on alcohol advertising will have limited impact on the fine wine industry. The promotional machinery will learn to take on new tools to bring products to the attention of the consumer.

Not much will change in terms of wine style and quality but small percentages of technical advances will assist in ensuring that the average wine quality evolves to a higher standard. Perhaps red wines will be more stylish and less robust, with more structure as opposed to extract and deep colour. Hopefully plant breeding will eventually offer strains of recognised varieties which are disease resistant so much money is currently wasted on spraying for fungus diseases.

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

If I had the WOSA budget to work with, I would commit the lion’s share to paying Charlize Theron to advertise the wonder of South African wines on CNN! 11. You get to change one thing about the SA wine industry by just clicking your fingers. What are you going to change? SEPTEMBER 2015 WINE EXTRA 39

Into the Spirit Into the Spirit – Bisquit Cognac

The handcrafted distillation technique has been passed down over hundreds of years through each Maître de Chai and is the signature of the House. Every year, from November to March, following a traditional double distillation process, Bisquit Cellar Master Denis Lahouratate and highly skilled Bisquit distillers create eaux-de-vie that will become prestigious Cognac. Enhanced by unhurried ageing in oak barrels and blended with craft and care, the Bisquit unique eaux-de-vie create inimitable Cognacs renowned for their smoothness and bouquet of distinctive aromas.

Founded in 1819, the House of Bisquit Cognac was born from the philosophy of one man - Alexandre Bisquit. Bisquit Cognac is an authentic French cognac and is the only major Cognac House to be awarded for its full range at the International Wine and Spirit Competition (IWSC) six years in a row. 2B COCKTAIL • • • • •

50ml Bisquit V.S or V.S.O.P 25ml Freshly squeezed lemon juice 20ml Sugar cane syrup 6 Crushed basil leaves Sparkling water (if preferred)

Pour the Bisquit into a cocktail shaker. Add the lemon juice, sugar cane syrup and basil leaves. Shake and strain into a glass filled with ice cubes. Garnish with a basil leaf. Add 30ml of sparkling water, if preferred. Top Tip: Use bigger ice cubes as this will keep the cocktail cold without adding too much water.

40 WINE EXTRA SEPTEMBER 2015

Retail price: Bisquit Cognac XO: R1,499 Bisquit Cognac VSOP: R499 Available from liquor retailers nationwide.

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

September 2015

This month: Celebrating 330 Years of Heritage TThe Le Bonheur Vertical Tasting Celebrate Spring in Style at the Protea Party Wine Concepts’ 13th Seductive Sauvignons Festival Chefs Who Share ‘The Art of Giving’ J.C. Le Roux Summer Braais with Flutes of Brut Gabriëlskloof Pairs Sweet and Savoury Pleasures Much More.....

SEPTEMBER 2015 WINE EXTRA 41

Get Out

CAPE TOWN Celebrating 330 Years of Heritage : Farm-to-table dining becomes reality at Boschendal on Heritage Day this year when up to 200 guests will sit down to a Farm Feast, courtesy of Executive Chef Christiaan Campbell and his team. A long table, running the length of the historic Werf, will re-create the days of old when Boschendal Farm was renowned for its hospitality and fresh produce. This amazing lunch takes place on Thursday, 24 September (Heritage Day Public Holiday) from 12:00. Adults @ R295 and children under 12 @ R85. (Includes starter buffet, spit braai with salads and vegetables, dessert selection, live music. Kids menu at kiddies corner with carers.) To book your spot, email reservations@ boschendal.co.za or call 021-870 4274. We are offering a discounted price on accommodation in our luxury cottages for visitors wishing to overnight at Boschendal. Visit www.boschendal.co.za for more information.

The Le Bonheur Vertical Tasting : On Thursday, 10 September, join this once in a lifetime experience for wine aficionados. Five vintages of the estate’s powerful red wine, the Prima, will be tasted. The tasting, held in the cellar at 18:30, will be followed by a three course dinner at the Manor House. The evening costs R365 per person. Last but not least, the Le Bonheur Walk the Vine and Taste the Wine event will take place on Heritage Day, Thursday, 24 September. Guests are invited to join Lauren Behrens for a hike with a twist - a walk to four vineyard blocks and a taste of the respective wines, whilst enjoying a braai’d delicacy. The walk starts at 11:00 and ends on the lawns in front of the Manor House, gourmet boerie rolls and live music to be thoroughly enjoyed. At just R130 per person, this is a hike not to be missed. These events are expected to be very popular, and advanced booking is advise. Call 021-875 5478 or email info@lebonheur. co.za to make your booking now. Celebrate Spring in Style at the Protea Party : Be sure to diarise Saturday, 26 September, which marks the date for the annual Anthonij Rupert Estate Protea Party. The setting is a marquee, erected on the lawns of the Anthonij Rupert Tasting room, where you will dine under the stars with the majestic Drakenstein Mountains as your backdrop. Make your way to the Estate by 18:30 to take advantage of the sun setting over the Franschhoek valley where you’ll be welcomed with a thirst quenching Protea Rosé cocktail. A harvest style Winelands feast of fresh seasonal ingredients from the Franschhoek valley follows. A variety of delicious snacks will kick off the feast. Slow roasted pork belly takes centre stage, served with roasted apples and a variety of other delicious accompaniments. Round off your evening by indulging in the delectable treats on offer at the dessert station. Work off your dessert on the dance floor with live music provided by the popular rocking Newton band before heading home. Tickets cost R450 per person, including food, wine and live entertainment. Booking is essential as seating is limited. For reservations call 021-874 9041, or e-mail tasting@rupertwines.com.

42 WINE EXTRA SEPTEMBER 2015

CAPE TOWN Chefs Who Share ‘The Art of Giving’ : Following two highly successful events, the black-tie charity gala ‘Chefs who share – the ART of giving’ will be back in Cape Town on Thursday 10 September 2015. Taking place in the City Hall, the spectacular, ‘feel-good’ event was created by Barbara Lenhard in 2013 to raise funds for youth development in South Africa. 14 of the country’s top chefs will lend their time and creativity to create a culinary feast for 252 guests. Paired in seven teams, they will be joined by seven acclaimed sommeliers to select predominantly South African wines for their menus. An exciting new addition to this year’s event is the `Chefs who share - Young Chef Award’, a once in a lifetime opportunity for South Africa’s up and coming chefs to join their culinary idols at Chefs who share. The ultimate award – a trip to Europe to cook in a Michelin-starred restaurant and experience two days in Champagne, will be presented to the most promising young chef on the night. Gerry Elsdon and Jeremy Mansfield will again take on MC duties at the gala, with Iain Banner presiding over the now legendary auction for the third year in a row. Set to be one of the highlights of the evening, the auction will afford guests the opportunity to bid for outstanding works of art by some of South Africa’s leading artists, as well as special once-off travel and lifestyle experiences. As in previous years, 100% of the money raised at ‘Chefs who share – the ART of giving’ via ticket sales, as well as all proceeds from the auction will go to two carefully chosen charities, MAD Leadership Foundation and the Laureus Sport for Good Foundation. Chefs who share’s ongoing ‘Veggie Box Initiative’ meanwhile offers further support to the local community. Tickets are priced at R3,000pp To book email tickets@ chefswhoshare.com.

Wine Concepts’ 13th Seductive Sauvignons Festival : This popular annual festival gives wine lovers the opportunity to taste a selection of flirtatious latest release Sauvignon Blanc’s and captivating current vintage Cabernet Sauvignons from over 40 of the country’s top producers. This year we will be including Bubblies, Rosé’s and Dessert wines and there may even be an older vintage or two to savour in the line-up. Tempting and delicious finger snacks will be served with the wine throughout the evening. All the showcased wines will be available for purchase at special prices from Wine Concepts on the evening. As always, the event is hosted at The Vineyard Hotel, Colinton Road, Newlands and takes place on Friday 4th September 2015. Doors open from 17:00 until 20:00 and tickets cost R170pp (early bird R160), which includes a wine glass and light snacks. The Vineyard Hotel is offering a special of a 2 course dinner in Square Restaurant, bed & breakfast for Single – R1255; Double – R1910. Tickets can conveniently be purchased via www.webtickets.co.za, or at any of the Wine Concepts branches: Newlands at 021-671 9030 or Kloof Street at 021-426-4401, by email admin@wineconcepts.co.za or at the door on the evening subject to availability. J.C. Le Roux Summer Braais with Flutes of Brut : Le Venue Restaurant at The House of J.C Le Roux is launching three exciting braai menus in honour of South Africa’s favourite pass time on National Braai Day, 24 September. Guests will be greeted with a glass of J.C. Le Roux Brut Cap Classique on the launch day and bubbly and braai lovers alike can choose between three á la carte menus. Fill your plate with the banting braai menu of marinated beef skewer, oven roasted Mediterranean vegetables and coriander yoghurt dip at R98 per person. Add roosterbrood and potato with chive cream cheese to the menu at R110 per person, or go all out and indulge in a chermoula chicken kebab, Toulouse sausage with rustic garlic and parsley accompanied by a chef’s salad in a mason jar and a smoked paprika mielie at R135 per person. The summer braai menus are available from Thursday, 24 September at The House of J.C. Le Roux’ Le Venue Restaurant. Add flutes of your favourite J.C. Le Roux Méthode Cap Classique or sparkling wine, and you are set for any triumphant summer celebration. Starring the signature, Scintilla 2008, or the refreshing Brut, to the ever popular uplifting sparkling Le Domaine and La Fleurette, there is a J.C. Le Roux for every taste. Booking for the braai menu at R98, R110 or R135 per person is essential. Phone 021-865 8222 or email levenue@hsvhospitality.com. Group bookings of up to 10 guests can be accommodated.

SEPTEMBER MAY 2015 WINE EXTRA 43

Get Out

CAPE TOWN

Gabriëlskloof Pairs Sweet and Savoury Pleasures : Gabriëlskloof offers mouthfuls of pure pleasure with its Food & Wine Pairing Menu, which marries a tantalising array of mini gourmet taste sensations with estate wines in its tasting lounge on the ‘koppie’ outside Bot River. Perfect for a quick business meeting; an afternoon catch up with the girls, a sensory stopover in the countryside or when you feel a little peckish and need a pick-me-up, these bite-size delights are tweaked on a seasonal basis to reveal new, innovative tastes that showcase the food-friendly charm of Gabriëlskloof’s wines. At R65 per head, guests can opt for the White Wines Pairing Pleasure, which includes a choice of four wines, each paired with a mouthwatering morsel. For R75 per person, red wine lovers can revel in a Red Wines Pairing Pleasure of four cellar gems with matching bites. Or why not go all out and enjoy the Complete Gabriëlskloof Pairing, which encompasses a choice of nine wines and matching morsels at R140 per person. Another schweet tasting experience to enjoy whilst soaking up the sweeping views of the farm and valley below is the Gabriëlskloof Wine & Honest Chocolate Menu. Honest Chocolate uses raw, organic cacao sourced from Ecuador to produce their pure dark chocolate which is high in antioxidants and contains no dairy, sugar or emulsifiers. At R65 per person for a set of five exotic chocolates paired with five estate wines, chocoholics are in for a cloud nine indulgence. The Gabriëlskloof Tasting Room is open from Mondays to Saturdays for wine tastings and Pairing Pleasures and the Restaurant is open for breakfast and lunch from Wednesdays till Mondays (closed on Tuesdays). For more information regarding the various pairing experiences at Gabriëlskloof, contact the estate at on 028-284 9865 or send an email to info@gabrielskloof.co.za New Deluxe Tasting Experience Adds Extra Sparkle : Get a luxurious taste of delicious, handmade delicacies paired with fine Méthode Cap Classique at The House of J.C. Le Roux, where the brand new deluxe tasting experience has just been launched. Available at the stylish tasting room, this uplifting addition is sure to become a firm favourite for visitors looking for a fresh faced tasting experience in the Stellenbosch winelands. Seductive layers of sweet and salty flavours wrapped up in a chocolate millionaire shortbread with fudge meld sublimely with the creamy character of the full-flavoured J.C. Le Roux Pinot Noir, whilst the subtle floral notes of its blushing counterpart, Pinot Noir Rosé, is matched perfectly with the savoury-sweetness of a butternut meringue. A mojito meringue, bursting with lime and mint flavours, lifts the light, crisp character of J.C. Le Roux Brut, whilst a duo of dried fig coated with fudge carries your palate from dry to sweet, much like the sensational La Valleé Rosé it is paired with. Bookings at R80 per person are essential. Call 021-865 8200. Le Venue restaurant is open Monday to Friday from 09:00 till 16:00, Saturday from 09:00 to 15:00 and Sunday 09:00 to 15:00. Family Fun with Feathers and Views : Vergenoegd Wine Estate near Somerset West has for many years been known for its Indian Runner Ducks, which are bred by owner John Faure to assist with pest control in the vineyards. The daily “duck parade” where hundreds of these efficient feathered workers walk across the historic farm werf to their “jobs”, are a source of delight to kids and adults, who congregate to photograph and enjoy the spectacle. The launch of the Waterbird Habitat and Water Quality Project last month, which has at its heart the rejuvenation of natural water resources with the aim to increasing the number of indigenous water birds, is therefore a perfect fit for this acclaimed wine estate. The winery now has a bird walk and hides from where the water birds can be seen, which makes a visit to this scenic family farm even more of a must-do. Combine the visit with a wine tasting in the historic manor house and a meal in the Pomegranate Restaurant, and you have a perfect day out in the Winelands. Visit www.vergenoegd.co.za for more details or to book. The Wellington Fork & Cork Festival : Wellington and the Mutual & Federal Agri Wellington Wine Route are presenting the second annual Wellington Fork & Cork wine festival at Kleinevalleij Estate on 12 September. The festival promises to tickle the taste buds providing its patrons with the best local food, wine, art and entertainment the Valley of the Wagonmakers has to offer. Guests can look forward to a fresh produce and lifestyle market as well as a brand new wine theatre with five uniquely entertaining productions and great prizes to be won during each session. The festival also provides a supervised kids area where the young ones can romp around in the fresh Boland air. From 12:00 music lovers can enjoy music by the eight piece swing rock band, Swingsetters and from 15:00 the Bootleggers, a six piece blues and jazz band. The five wine theatres at Festa Restaurant on Kleinevalleij Estate include: The People’s Chenin, Mighty Blends (Rooi Reuse), Sedgwicks and Andy Watts, Pinotage and Personalities and Wellington Quest for the Best Top 10. During the day’s festivities several lucky draws will take place with fantastic prizes to be won. Tickets are available from Computicket at R150 per person and include a glass, free tasting and entry to the wine theatres. E-mail info@wellington.co.za or visit www.wellington.co.za/forkcork 44 WINE EXTRA SEPTEMBER 2015

JO'BURG

Pinotage on Tap : The annual Diemersfontein Pinotage On Tap (POT) festival will once again delight eager Pinotage quaffers. The festivals, recently named the ‘World’s Best Wine Event’ by Drinks International Magazine in 2014, will be hosted at three picturesque venues and will treat guests to delectable food, bottomless Diemersfontein Coffee-Chocolate Pinotage and lively local entertainment. Festival-goers will be treated to a goodie-bag on arrival, a scrumptious lunch featuring a lavish array of Pinotage-paired bowl foods (including desert), and a live line-up of top local music acts throughout the day, not to mention the chance to indulge in a ‘bottomless’ abundance of the multi-award-winning, ORIGINAL Diemersfontein Coffee Chocolate Pinotage - tapped straight from the barrels. The Johannesburg leg of the festival takes place on 29 August 2015 at Val Bonne Country Estate in Modderfontein. Tickets are on sale via Computicket at R410pp. For more information, visit the Diemersfontein website. POT newbies, be warned: Space is limited and tickets sell out fast – so purchase tickets soonest to avoid missing out on the fun! Middelvlei Rare and Special Vintages at Hemingway’s : Winemaker Ben Momberg will guide us in the tasting on the 28th of August 2015. The dinner will start at 18:30 and tickets cost R435 per person, which includes a 4-course meal and wine pairings. Wines will be available for purchase at cellar door prices and bookings are essential. To book or for more information, call 012660 3300 or email enquiries@leriba.co.za. Hemingway’s Restaurant and Wine Cellar is situated at the Leriba Hotel and Spa, 245 End Avenue, Centurion. Celebrate Braai Day at Chapters Restaurant : Looking for a great day to celebrate your heritage with the family? Make your way to the Leriba Hotel and Spa where you can join in on the braaiing festivities on 24 September 2015. The fires will be lit early and you can make your way to the hotel from 11:00 until 16:00 where a variety of meats will be prepared on open fires and served with a selection of vegetables, starches, salads and desserts. TThe cost is R265pp and you’ll be able to taste and buy wines at cellar door prices. For more information or to book, call 012-660 3300 or email enquiries@leriba.co.za.

SEPTEMBER 2015 WINE EXTRA 45

Get Out KWA-ZULU-NATAL Pinotage on Tap : The annual Diemersfontein Pinotage On Tap (POT) festival will once again delight eager Pinotage quaffers. The festivals, recently named the ‘World’s Best Wine Event’ by Drinks International Magazine in 2014, will be hosted at three picturesque venues and will treat guests to delectable food, bottomless Diemersfontein Coffee-Chocolate Pinotage and lively local entertainment. Festival-goers will be treated to a goodie-bag on arrival, a scrumptious lunch featuring a lavish array of Pinotage-paired bowl foods (including desert), and a live line-up of top local music acts throughout the day, not to mention the chance to indulge in a ‘bottomless’ abundance of the multi-award-winning, ORIGINAL Diemersfontein Coffee Chocolate Pinotage - tapped straight from the barrels. The Durban leg of the festival takes place on the 19th of September 2015 at The Litchi Orchard in Salt Rock. Tickets are on sale via Computicket at R350pp. For more information, visit the Diemersfontein website. POT newbies, be warned: Space is limited and tickets sell out fast – so purchase tickets soonest to avoid missing out on the fun! Join the Chef’s Table at The Oyster Box : An exciting new addition to the list of food events is the introduction of The Chefs Table and a Morning Tea option for new Moms. If you’re a foodie or looking for something extraordinary for a special event or occasion, join Executive Chef Kevin Joseph and members of his culinary team at The Chef’s Table in the hotel kitchen. Available for bookings from from Sunday to Thursday, guests will enjoy a delicious 5-course menu for between six and ten guests at R950 per person. The Oyster Box has also introduced ‘Sip ‘n See’ parties, where new Moms can host a tea party for family and friends to meet the new baby, without having to go into the kitchen herself! Available from Monday to Sunday 8:00 – 12:00, the cost is R195 per person for a minimum of 15 guests and a maximum of 30. The price includes a welcome drink on arrival, morning tea stands, tea, coffee and fruit juice. For bookings and more information on any of the events at The Oyster Box contact 031-514 5000 or restaurants@oysterbox.co.za. Spring has Sprung at The Oyster Box : With winter almost a distant memory, Durban is turning on her charm and The Oyster Box has taken the lead with a calendar of events that includes exciting wine and food events, celebratory and themed High Tea’s and the highlight of the year, Skabenga’s Birthday Party. In September, Red Carnation Hotels countrywide celebrate Heritage Month with three special heritage dishes, all of which will be available at the three properties throughout the month. From Executive Chef Kevin Joseph, a traditional Chicken ‘Bunny Chow’ will be on offer. Don your showiest Hats and Heels and join us for a themed High Tea on Spring Day – Tuesday 1 September, in The Palm Court & The Grill Room. We’ll have a delectable selection of sweet treats for the ladies and prizes for the Best Dressed. Price is R320 per person. Diarise Secretaries Day on Wednesday 2 September. Indulge in High Tea served on elegant tea stands for two and stylish ‘time-out’ for secretaries and colleagues on. Join us from 10:00 – 12:00 in The Oyster Bar at R150 per person. For bookings and more information on any of the events at The Oyster Box contact 031-514 5000 or restaurants@oysterbox.co.za.

GARDEN ROUTE Plett on a Platter : If you love food, then this is for you! Imagine 5 days, yes 5 full days, breakfast, lunch and dinner – and it’s all about food! Food Markets, Food Lifestyle, Food demos & classes and Food flavour extravaganzas. Do not miss out on a Food Festival that will add to your romance with food. Plett on a Platter is a Plettenberg Bay Food Festival where we as a town have turned the lights on and are ready to welcome you to all things food in and around Plettenberg Bay! Doors to all our favourite & local restaurants bursting with flavour will be open to showcase “Plett on a Platter” specialities, laying the table for Plettenberg Bay to be a culinary hotspot. Grab a program, get our map, book your spots and come fall in love with food. For more information or participation email platter@event-full.co.za.

46 WINE EXTRA SEPTEMBER 2015

the DETOX DRINK

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2015 WINE EXTRA 48 Detox Anytime. JIGUJA - The Drink To DrinkSEPTEMBER When You Drink