winderous october 2012
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Winderous October 2012TRANSCRIPT
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2Winederous
27 September, 2012
Comeandplay
I
f the food and wine gala I recently en-
joyed at Opstal Estate was anything to
go by, visitors to the Breedekloof Out-
door &Wine festival over the weekend of
12 to 14 October are in for a real treat.
The wine farmers in this part of the world
dont do anything on a small scale no fewer
than 18 wines from the region were paired
with a four-course dinner expertly prepared
byCapeTownchefNeillAnthony. (AsBreede-
kloof Wine Route chairman TC Botha
quipped: One thingwere very afraid of here
is anorexia.)
Not that this festival is all about over-
indulgence in the gastronomic department
the areas delicious country fare and quaff-
able wines will be balanced by an equally
hearty helping of healthy outdoor activities
such as hiking, biking and fly-fishing.
Read all about the Breedekloofs many at-
tractions in this issue, check out the full line-
up of festive events on pages 10 and 11 and
be sure to put a trip to this uniquewine-grow-
ing area on your itinerary.
I know summer is just around the corner
when Sauvignon blanc raises its head, de-
manding attention. It did just that at the re-
cent FNB Top 10 Sauvignon Blanc Competi-
tion,withthewinnersannouncedatacelebra-
tion lunch hosted by Nitida. And next week
sees thestartof theDurbanvilleWineValleys
Season of Sauvignon festival details of this
weekend celebration are in our diary on page
3.
On page 16 we take you along on a visit to
Laborie, a historical wine estate in Paarl that
hasbecomeapopulardestinationamongwine
enthusiasts. Among its many attractions are
theexquisite rangeofLaboriewines, theLazy
Days Market and the excellent cuisine pre-
paredbychefMatthewGordonatHarvest res-
taurant on the estate.
With theemphasisonoutdoorevents in this
October issue, the message is clear: its time
to crawl out from under the gloom of winter
and come out to play!
EDITORIAL
COMMENT
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3Winederous
27 September, 2012
Thursday 4 October
Monthly tasting at Die
Bergkelder: This famous cel-
lar in the mountain and home
ofFleurduCapinStellenbosch
has linedupanewprogramme
of specialised monthly tast-
ings, including a light supper,
for an inspiring and personal
wine experience with the win-
emakers.
Praisy Dlamini, one of the
first young winemakers to
graduate from the Cape
Winemakers Guild Protg
Programme before joining the
team at Die Bergkelder, will take you on a
comparative tasting of the Fleur du Cap
Bergkelder selection and the award-win-
ning Unfiltered range at the wine centre at
17:30 for 18:00.
This tasting formspartofaseriesofThurs-
day tasting evenings on offer at Die Berg-
kelder, covering a wide selection of wines,
fortifiedwinesandbrandies.Therearelucky
draw prizes up for grabs for those who buy
wines on the evening.
The tasting experience costs R80, which
includes the light supper. Places are limited
so booking is essential. Call 021 809 8025.
Saturday 6 & Sunday 7 October
ElginOpenWineWeekend:Tocelebrate
the launch of the Elegantly Elgin Wine
Route,winemakers in theregionarehosting
anOpenWineWeekendtointroducevisitors
to their flagship wines. See page 19 formore
details.
Season of Sauvignon:DurbanvilleWine
Valley toasts its Sauvignon blanc terroir
with its eighth annual Season of Sauvignon
festival. Participating wineries include
Nitida, Altydgedacht, Bloemendal, DAria,
De Grendel, Diemersdal, Durbanville Hills,
Groot Phesantekraal, KleinRoosboom,Hill-
crest and Meerendal, with each wine farm
offering its own highlights. These include
vineyard tours, tutored tastings, wine pres-
entations, food and wine pairings, food
stalls, farmersmarkets, gourmet treats, live
music and picnics.
Ward in a box will again offer an excel-
lent way of tasting a Sauvignon blanc varie-
tal fromeachof the 11wineries in the valley.
Each farmhas this on offer, so festival-goers
can partake in a comparative
tasting at one spot. Bookwith
the individual farms.
For the full festival pro-
gramme see www.durban-
villewine.co.za or call the fes-
tival office on 083 310 1228
during office hours.
For jetsetters, the Durban-
ville Sauvignon Wine Ferry
helicopter experience re-
turns.Explorethevalleyfrom
the air; the tour takes passen-
gers on a day-trip experience
via De Grendel, Durbanville
Hills and Meerendal, giving
visitors the fast track to tastings and
festivalofferings.TicketscostR750
and include a tasting glass, wine
tastings, a Simonsberg cheese
hamper and helicopter shut-
tle.
Call 021 934 4405 to book
for the Base 4 Durbanville
Wine Hopper.
Sunday 7 October
Blaauwklippen Okto-
berfest: Join the Blaauw-
klippen Family Market from
10:00 to 15:00 for a day filled
with the sound of authentic
oompah music as performed by
the Songscape Beerfest Trio. Of
course, an October festival is not an
October festival without beer, so some of
the finest craft breweries in the
WesternCapewill showoff their
finest brews.
A variety of delicious tradi-
tional German cuisine, includ-
ing sauerkraut, weisswurst, eis-
bein, flammkuchen, brezels and
even artisan ice-cream, pro-
duced with a craft brewerys
beer, will be on offer.
Seewww.blaauwklippen.com,
or find Blaauwklippen Vine-
yards Family Market on Face-
book.
Saturday 13 October
Pinotage on Tap: The 2012 Original Cof-
feeChocolatePinotagewinewill take centre
stage at the Pinotage on Tap festival at Die-
mersfontein in Wellington from 13:00.
Inadditiontogenerouspourings frombar-
rels of Pinotage, white wine and artisanal
beer will be available with
a generous selection of
tasty, filling foods. Live
music performances by
Goodluck, Albert Frost
and Gerald Clark will add
to the vibe for which this
event is famed.
The fan ticket price of
R320 includes food vouch-
ers and the famous bot-
tomless glass of Diemers-
fonteins Original Coffee Chocolate Pino-
tage, while the fanatic ticket can be bought
with a six-bottle case of the wine for R720.
A limitednumberofweekendpackagesare
available; priced at R1 750 per person, these
include twonights bed and breakfast accom-
modation, a three-course dinner with enter-
tainment on the Friday night, and a ticket to
Pinotage on Tap.
Be sure to book early through
computicket.co.za. Accommodation pack-
ages and other special offers will be adver-
tised on www.diemersfontein.co.za.
Paarl Rock Trail Run: Make your way
to the picturesque Laborie Wine Farm for
theannualPaarlRockTrailRun.Two
distances will be offered from the
farm onto the iconic Paarl Rock
Reserve a 20 km lung- and
quad-buster, and a 9 km intro-
duction to trail runningwith
some fairly challenging
climbs and great views.
All entrantswill receive a
complimentary bottle of La-
boriewine.Forcostsanden-
try instructions, visit
www.trailrunning.co.za.
Upon your return to the
farm, stroll through the popu-
lar Laborie Lazy Days Market,
whichwill be open from09:00 un-
til 14:00. With the primary focus of
the market on fresh produce, there is
something for everyone, from food stalls to
arts and craft stalls, as well as
amplechildrensentertainment.
Addingtothedays festivities,
aswellasacknowledgingBreast
Cancer Awareness Month, la-
dies can look forward to partici-
pating in two fun-filled events
on the day a funwalk and boot
camp. Entry to both events,
which start at 09:00, is free, and
participants are required to
dress in pink.
Toast your accomplishment
with a complimentary glass of Laborie ros,
withprizesawardedtothebestdressed.Con-
tact Laborie on 021 807 3390, visit www.labo-
riewines.co.za, join their Facebook page or
send an email to [email protected].
Monday15October to15November
AmonthofFrenchflair:Establishments
in and around Franschhoekwill offer an as-
sortment of French-inspired
culinary delights during the
Plaisirs de France (Pleas-
ures of France), which
forms part of the SAFrench
Seasons 201213.
Youll find exciting offer-
ings such as: the Manor
House Owners Chef Table,
where youll be treated to a
French-inspired feast fit for
kings; LePiqueNique, under
whosebanner establishmentswill offerdeli-
cious French-inspired picnic baskets; visit-
ing chefs from France cooking with some of
Franschhoekshighlyacclaimedchefs;mas-
tering theart ofFrenchcookingwith special
classes presented by local chefs; stocking up
onFrench-inspiredgoodsandproduceat the
CountryVillageMarketeverySaturdaydur-
ing this month; cheese tastings at La Cotte
Inn paired with wines from the area; and
pop-up kitchens serving delicious French-
inspired lunches at select art galleries.
Booking is essential and should be done
through participating establishments. See
www.franschhoek.org.za for updates, and a
list of participants and contact details.
Saturday 20 & Sunday 21 October
Helderberg Amazing Race: Book now
for the fourth annual Helderberg Wine
Route Amazing Race. The event will again
pit the skills of teams of four against a range
of wacky tasks dreamed up by 20 wineries
situated in this scenic part of the Stellen-
bosch Wine Routes.
Tasks range from the educational (wine
pairings, awinequiz,wineblending, andva-
rietal identification) to the physical (straw-
berry harvesting, barrel rolling, duck herd-
ing and horse-shoe throwing).
Though a perfect corporate or team-build-
ing exercise, a groupof friends canalsohave
a lot of fun competing against each other!
Entry costs R1 600 per team, and includes
tastings and entertainment, the prizes, and
the prize-giving dinner at the NH Lord
Charles Hotel in Somerset West. Profits
raised will be donated to Operation Smile.
Participantsmustbe18orolder.Teamscan
book by contacting Bjrn van Oort at
[email protected] 981 0216.
Diary October
Diary October
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4Winederous
27 September, 2012
WINENEWS
Asumptuous salute to summer
Think postcard-pretty wine-
land views from a wraparound
balcony and summer-inspired
cuisine that captures the exu-
berant spirit of the season.
Thats what you will find at the
family-run Clos Malverne Wine
Estate in the
picturesque
Devon Valley
outside Stel-
lenbosch,
where an all-
new menu be-
guiles the
senses at its
great value-
for-money,
lunchtime
restaurant.
With old fa-
vourites mak-
ing room for
an all-new
gastronomic
cast brim-
ming with vivacious taste combi-
nations and refreshing textures,
the new Clos Malverne summer
menu is on offer from Tuesdays to
Sundays.
ChefNadiaLouwSmithhas also
added a food and wine pairing
platter for two to Clos Malvernes
menu, which features bite-sized
creations of her signature dishes
served with a matching Clos Mal-
verne red and white wine (two
glasses per person) for R258.
Completing The Restaurant @
Clos Malvernes trio of summer
offerings, the
eaterys popu-
lar food and
wine pairing
menu has also
been given a
fresh summer
spin. This
sumptuous
four-course
menu costs
R198,andeach
of the courses
is served with
a glass of
matching
Clos Mal-
verne wine,
ranging from
crisp Sauvignon blanc to the es-
tates multi-crowned flagship
Cape blend, Auret, and popular
coffee-style Pinotage, Le Caf.
Anotherdelight is thespringice-
cream and wine pairings at R55,
which allow you to indulge in a
happy rainbow of four unique
home-made ice-creams, each clev-
erly pairedwith amatching estate
wine to enliven hibernating
palates.
The refreshing snow pea, mint
and lime ice-cream is matched
with the estates Sauvignon blanc,
whichrecently clinched its second
consecutive top-10 title at the FNB
Sauvignon Blanc Top 10 Competi-
tion. The gooseberry and macada-
mia nut ice-cream is paired with
the lightly wooded Clos Malverne
Chardonnay, while the estates
popular coffee-style Pinotage, Le
Caf, is matched with a scoop of
carrot cake ice-cream.
Endingyour taste experience on
cloud nine, the Clos Malverne
Pinotage Reserve is served with
the heavenly lavender and honey
ice-cream.
The Clos Malverne ice-cream
and wine pairings are available
until the end of November, from
10:00until16:00,TuesdaystoSatur-
days. Bookings are essential.
For more information on The
Restaurant@ClosMalverne, or to
reserveyour table, contact the res-
taurant on 021 865 2022 or send an
email to [email protected].
Visit www.closmalverne.co.za.
The delectable Clos Malverne food
and wine platter for two.
This snow pea and mint ice-cream, paired with Clos Malvernes award-winning
Sauvignon blanc 2011, is part of the estates spring ice-cream and wine pairing.
CapeWinemakersGuild presents auction dinners
Aunique commemorative FoundersBlend,
crafted by five of the original eight founding
members of the Cape Winemakers Guild
(CWG), will take pride of place at a set of auc-
tion dinners to be held at various venues in
the Winelands on 3 October.
Signifying three decades of winemaking ex-
cellence,theNedbankCapeWinemakersGuild
auctiondinnerswill offer an intimate foodand
wine experience at the following top winery
restaurants:CuveatSimonsig,Catharinasat
Steenberg,DeGrendelRestaurant,JordanRes-
taurant, Overture at HiddenValley, Terroir at
Kleine Zalze, and Tokara Restaurant.
The three-litre bottles of the 2010 Founders
Blendwill be auctioned in aid of theNedbank
Cape Winemakers Guild Development Trust
to fundtheguildsProtgProgramme,amen-
torship scheme for young upcoming wine-
makers. To book your seat at R360, email
TheNedbank CapeWinemakers Guild auc-
tion of rare wines crafted by guild members
takes place at the Spier conference centre on
6 October from 09:00.
This auction, open to the public, is an annu-
al highlight for private collectors. To attend
or to register for the auction, contact Kate
Jonker at the CWG office on 021 852 0408 or
CWG founder members, from left: Braam van Velden (Overgaauw), Kevin Arnold (Waterford), Peter Finlayson (Bouchard Finlayson), Jan
Coetzee (Vriesenhof) and Etienne le Riche (Le Riche).
CELLARMASTERS IN
THE KITCHEN: The
CWG is marking 30 ye-
ars of excellence at the
pinnacle of winemaking
with this beautiful coffee
table book on food and
wine by Wendy Toerien,
featuring all the members
of the CWG. Included are
two of each winemakers
favourite recipes, mat-
ched with one (or more)
of his (or her) top wines.
For more information,
contact Kim Taylor at
021 460 5400 or
or visit www.random-
struik.co.za.
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5Winederous
27 September, 2012
Invite a Lord and a Lady to your table.
These certified wines guarantee you a superior South African product.
Join us for wine tastings at our shop every Friday and Saturday.
Unit 1, No 9 Julian Way,
Somerset Business Park, Somerset West
Tel: 021 851 0734 Fax: 086 603 8009
GPS Coordinates: -34.1001 S, 18.8527 E
BUY ANY 5
750ml FOR AN
AMAZING
R99.95
BUY ANY 3
1,5 L
FOR ONLY
R99.95
Not for sale to persons under the age of 18.
Somerset Wines Direct
www.somersetwines.com
Offer valid until Saturday 27 October 2012.
WINENEWS
SavvySauvs
winbig
The Sauvignon Blanc Interest Group of
South Africa (SBIG) recently announced
the top 10 winners in the FNB Sauvignon
Blanc Competition at Nitida Wine Estate
in the Durbanville Wine Valley.
The five judges had the arduous task of
tasting 195 entries and selecting a group of
only 20 wines, from which the final 10 were
drawn out as those wines that best reflect the
qualities of a true South African Sauvignon
blanc.
The top 10 FNB Sauvignons originate in
very different wine-producing areas, includ-
ing Cape Agulhas, Breedekloof, Cederberg,
Darling, Durbanville, Elgin, Langeberg
Garcia and Stellenbosch.
The 10 winning wines give a clear indica-
tion that South Africas great diversity of
macro and micro climates allow for a broad
range of Sauvignon blanc styles, said wine
writer and judging panel chairperson Chris-
tian Eedes.
At the awards ceremony the top 20 wines
were divided into four groups according to
their flavour profiles, and each was expertly
paired with four different courses designed
by Cassias award-winning chef, Warren
Swaffield, at Nitida.
The winners in the tropical and
yellow fruit groupwere Simonsig
Sunbird 2012 (73% Stellenbosch,
27%Darling),NeethlingshofSin-
gle Vineyard 2012 (100% Stellen-
bosch), Clos Malverne 2011
(100%DevonValley, Stellenbosch)
and Du Toitskloof 2012 (96%
Breedekloof).
In the flinty and mineral group,
the winning wine was Lomond
Pincushion 2011 (100% Cape
Agulhas), while the group charac-
terisedbyblackcurrant leaf, elder-
berry and oak influence were De
Morgenzon DMZ 2012 (57% Stellenbosch,
29% Durbanville, 14% Elgin) and Diemers-
dal MM Louw 2011 (100% Durbanville).
From the spicy and herbaceous group the
judges favouredDriehoek2012 (100%Ceder-
berg),VirginEarthPepperTree2012 (100%
Langeberg-Garcia) and Groote Post 2012
(100% Darling).
An FNB Top 10 Sauvignon blanc pack, in-
cluding one bottle of each of the winning
wines, will be sold through the Wade Bales
Wine Society in limited quantities the
perfect way to stock up on award-winning
Sauvs this summer.
The Top 10 Sauvignon blanc
winners, at the back from
left: Joseph Gertse (Virgin
Earth), Hannes Meyer (Si-
monsig), Thys Louw (Diemers-
dal), Nick Pentz (Groote
Post), De Wet Viljoen (Neeth-
lingshof), Kobus Gerber (Lo-
mond) and Shawn Thomson
(Du Toitskloof). In front are
Wendy Applebaum (De Mor-
genzon), Charl du Toit (Drie-
hoek) and Suzanne Coetzee
(Clos Malverne).
Full-moon hike
Every month from September to
April the Dirtopia team orga-
nises a full-moon hike from the
trail centre at Delvera Farm to
the top of the Klapmutskop.
The 9,75 km marked circular
route through the vineyards also
takes hikers through the Renos-
terveld Conservancy and yellow-
woodforest.FromthetopofKlap-
mutskop you can enjoy the
stunning views of the winelands
with the sun setting over Table
Mountain in the distance.
Topartake in thisuniqueexpe-
rience on Sunday 28 October,
hikers should arrive at the Delv-
era Farm (on the R44 between
Klapmuts and Stellenbosch) at
17:00. It can take up to an hour
and a half to reach the top, and
the hike will begin no later than
18:00.
Ashuttleservicewillbeavaila-
ble, especially for children. The
hikewill then start along the sin-
gle track at the Pepper Tree; this
will shorten the route to fewer
than five kilometres in total, and
it will take about 30 minutes to
reach the top.
Depending on walking speed,
all hikers should be back at the
trail centre between 20:30 and
21:00.
The cost of R60 per person and
R25 for children under 10 years
includesashuttlerideandamap.
Wear hiking shoes and take a
torch,aswellassomethingwarm
to wear after dark. If you dont
have a torch, youll be able to get
one at the trail centre, as well as
snacks and cold drinks.
Picnics will be provided by
Simonsberg Caf, and must be
booked and paid for at least two
days before the event. There is a
15% discount on picnic bookings
of 15 or more.
For menu options, pay a visit
to www.dirtopia.co.za and click
on the trail centre link.
Remember to book your spot
for the full-moon hike reserva-
tions are essential.
Call 021 884 4752 or email
[email protected]. Enjoy the unique experience of a full-moon hike and watch the sun set over Table Mountain in the distance.
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6Winederous
27 September, 2012
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7Winederous
27 September, 2012
Breedekloof
Outdoor & Wine
:
Muchmore thanawine route
HEDDA MITTNER
T
he annual Breedekloof Outdoor &
Wine festival,which takes place from
12 to 14 October, promises to be an
occasion not to be missed whether you
are young or old, an indoor comfort crea-
tureoractiveoutdoorenthusiast,orsome-
where in between.
Breedekloof Valley is not only a special
place it is a one-of-a-kind experience. Think
majestic mountains where snow lingers on
the peaks until well into summer; historical
family farms where vineyards stretch out
over hundreds of hectares; picturesque coun-
try townswhere the church tower canbe seen
from kilometres away, and sparkling rivers
that snake through this peaceful scenery.
Its not only the natural beauty of the region
that is on a grand scale the characters who
inhabit the valley are larger than life too.
Unpretentiousanddown-to-earth,mostfarmers
in the region are affectionately known toneigh-
bours by their nicknames the Mossies, the
Platvoete. They work hard and they play hard.
Their farms form a natural playground,
offering healthy outdoor fun for mountain
bikers, runners, 4x4 enthusiasts, birders and
fly-fishermen. Combined with beautiful fyn-
bos andmountain hikes, relaxing hot springs
and,ofcourse,animpressiveline-upofaward-
winning wines and culinary delights, the
BreedekloofOutdoor&Wine festivalpresents
visitors with the perfect opportunity to enjoy
the unique assets of the area.
At only R60 per person for a festival pass,
which gains you entry, a free wineglass and
winetastingsat all theparticipatingwineries,
this festival represents the excellent value for
money the regions wines have become fa-
mous for. The teenager pass for 11- to 17-year-
olds costs R10. Simply buy your festival pass
at the first cellar and use it for the duration
of the weekend.
With a variety of accommodation options,
ranging from idyllic camping sites to comfy
B&Bs and elegant guesthouses, this is the
ideal opportunity to extend your stay and en-
joy all the valley has to offer.
Breedekloof Wine Valleys logo says it all:
its much more than a wine route!
For more information contact Breedekloof
Wine & Tourism on 023 349 1791, email in-
[email protected] or visit www.breede-
kloof.com.
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8Winederous
27 September, 2012
Breedekloof
Outdoor & Wine
BREEDEKLOOF:WINE TASTING
Participatingwineries
T
he Breedekloof Valley is one of the
largestwine-producingregions in the
WesternCape, and includes 24winer-
ies from the Rawsonville, Slanghoek,
Goudini and Breede River areas, ranging
from small boutique wineries to large es-
tates and co-op cellars.
Here, talented winemakers are producing
new worldstyle wines that are upfront and
complex yet well-balanced, and regularly
bring home lustrous awards, medals and tro-
phies from premier local and international
competitions. They also have the edge when
it comes to pricing, and their wines are popu-
lar amongwineenthusiasts for theirunbeata-
ble combination of quality and value.
White wine cultivars include Sauvignon
blanc, Chenin blanc, Chardonnay, Semillon
and Viognier, with wine styles ranging from
dry to semi-sweet. Redwine cultivars include
Cabernet sauvignon, Pinotage, Merlot,
Shiraz, Petit verdot, Malbec and Barbera.
Wine styles vary between full and complex
barrel-maturedwinesto fruity,easy-drinking
blends.
The uncommercialised, relaxed atmos-
phere, hospitality and personal attention
make a visit to these wineries an unforgetta-
ble experience.
See pages 10 and 11 for the full programme
of unique attractions offered by each partici-
pating winery during the Breedekloof Out-
door & Wine festival.
BadsbergCellar
Badsberg lies in the picturesque Rawsonville
area at the foot of the well-known Badsberg
mountain, from which the cellar derives its
name, and is a mere 800 m from the Goudini
Spa holiday resort. Badsbergs emblem the
rare and protected March flower (Haeman-
thus coccineus) is found in the area and has
pride of place on the Badsberg wine labels.
The cellar master and his team are known
for their qualitywines; the list of national and
international awards Badsberg has won are
among themost impressive in the SouthAfri-
can wine industry. Visit the cellars modern
tasting centre to taste their superb white, red
and sparkling wines, not forgetting their
highly acclaimed dessert wines.
Tel: 023 344 3021 Email: enquiries@bads-
berg.co.za www.badsberg.co.za
Bergsig Estate
Appropriately named Bergsig, which means
mountainview, this family estate is nestled
on the slopes of the Drakenstein and Hex
RiverMountains.Establishedin1843,Bergsig
is still owned by the Lategan family, with De
WetLategan thesixthgenerationwinemaker.
Bergsig Estate is proud not only of its supe-
rior wines but also of its environmentally
friendlyfarmingmethods.Theimpressivetal-
ly of awards, trophies andmedalswon at both
local and international wine shows does jus-
tice to their slogan: A Tradition of Quality.
Visitors are welcome to taste Bergsigs
award-winningwinesat the tastingroom,and
to enjoy lunch at the Bistro, which overlooks
the vineyards and mountains.
Tel: 023 355 1603 Email: wine@berg-
sig.co.za www.bergsig.co.za
BothaKelder
Botha Wine Cellar is situated at the foothills
of the beautiful WaaihoekMountains, and its
winemaking teambelieves it is theart of read-
ing nature combinedwith science thatmakes
wines of distinction.
The cellar is one of the largest in South Af-
rica, with 35 farms and an annual capacity of
34 000 tonnes.Alargeportionof itsproduction
of 25 million litres of wine is exported over-
seas, while the wines under the Botha Kelder
label are produced for pure enjoyment and of-
fer real value for money. The range consists
of high-quality, accessible red and white
wines, as well as more serious reserve wines
and delectable full, sweet, fortified wines.
Botha Wine Cellar is part of the BWI, and
itsmembersarededicated to thepreservation
of threatened natural habitat and the promo-
tion of sustainable wine production.
Tel: 023 355 1740 Email: admin@both-
akelder.co.za www.bothakelder.co.za
Deetlefs Estate
Established in 1822, Deetlefs is the fourth old-
est family-ownedwine estate in SouthAfrica.
The current owner, Kobus Deetlefs, can trace
his ancestry back to 1753, and each of the gen-
erations contributed in their own way to the
creation of the multi awardwinning estate
Deetlefs is today.
The uniquemicroclimate, optimised by en-
vironmentally-friendlyfarmingpractices,en-
sures the production of healthy grapes, while
the latest inmodern cellar technology is com-
bined with well-worn traditions to produce
the highly acclaimed wines in Deetlefs three
ranges. Red varieties produced from the
100 ha vineyards include Pinotage, Cabernet
sauvignon, Shiraz, Merlot, Malbec and Petit
verdot, while the whites include Semillon,
Sauvignon blanc, Chenin blanc, Chardonnay
and Riesling.
Tel: 023 349 1260 [email protected]
www.deetlefs.com
Its a land we love and, even more importantly, its a
landscape we intimately understand.
Kobus Deetlefs
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9Winederous
27 September, 2012
Breedekloof
Outdoor & Wine
DuToitskloofWines
Located at the entrance to the spectacular Du
Toitskloof Pass in one of the coolest areas in
the valley, the vineyards of Du Toitskloof
Wines are sheltered from theblazing summer
sun by the shade of the highmountain peaks.
Thisenables thewinemakingteamtocreate
highlyacclaimedwines in theclearmountain
air fromhealthy, slow-ripening grapes. Their
award-winning range ofwhite, red, sparkling
and fortifiedwines represent excellent value,
resulting in Du Toitskloof Wines being voted
as the cellar offering the best value formoney
five times more than any other winery.
Visit the cellar for wine tastings and enjoy
a light meal at its Be Fair Deli.
Tel: 023 349 1601 Email: info@dutoitsk-
loof.co.za www.dutoitskloof.com
GoudiniWines
A visit to Goudini Wines affords the opportu-
nity to experience the tranquillity and tradi-
tional hospitality of the farming community
of Goudini Valley.
The charming Wine House is situated next
to the Smalblaar River alongside the town of
Rawsonville in this picturesque valley sur-
rounded by mountains.
Goudini Wines produces a superlative
range of award-winning wines and everyday
favourites.
TheGoudiniWineHouseofferstastingsand
sales, while something sweet and light can be
enjoyed at the Coffee House next to the
vineyards.
Tel: 023 349 1090 Email: winesales@goud-
iniwine.co.za www.goudiniwine.co.za
KiraboPrivateCellar
Kirabo isaboutiqueredwinecellaroperating
in harmony with nature and the community
(Kirabo is an African word meaning a gift
from God).
The Le Roux family is the fifth generation
to farm this land, and thewhole family is pas-
sionately involved in the winemaking
process.
The grapes are hand-picked early in the
morning and the wines are crafted with par-
ticular attention to detail, resulting in small
quantities of different red cultivars that have
been wood-matured to perfection.
Visit the cellar for winetasting and vine-
yard tours.
Tel: 023 349 6764 Email: info@kirabocel-
lar.co.za www.kirabocellar.co.za
JasonsHill
Tucked away at the foot of the Slanghoek
Mountains, Jasons Hill Private Cellar has
been crafting award-winning wines for six
generations. This family-owned cellar offers
visitorsnot only theopportunity to taste their
exceptional wines, but also to enjoy a picnic
or delicious lunch at the Bistro@Jasons.
The 40-seater restaurant is available for
small functions or tour groups. There is also
a wedding venue, and the Health & Wellness
@Jasons offers excellent treatments for those
who want to relax and be rejuvenated. Those
who are feeling more energetic can enjoy the
breathtaking scenery by going on the four-
hourJasonsHillhikingtrailatR25perperson.
Tel: 023 344 3256 Email: info@jason-
shill.co.za www.jasonshill.co.za
SlanghoekCellar
Slanghoek Cellar lies about four kilometres
from the Goudini Spa, surrounded by thema-
jestic Slanghoek mountains from which the
cellar derives its name.
Slanghoek Cellars producers, viticultur-
istsandwinemakersarecommitted to thecul-
tivation of quality wine grapes and the craft-
ing of expert wines. The valleys geographic
position,variedsoilsandmicroclimatearere-
flected in theuniquecharacter of Slanghoeks
internationally renowned and prize-winning
red, white, sparkling and dessert wines, as
well asPort.Visitors arewelcomeat thebeau-
tifully appointed wine tasting centre.
Tel: 023 344 3026 Email: info@slang-
hoek.co.za www.slanghoek.co.za
uniWinesVineyards
The Daschbosch Cellar operates under the
uniWines Group, the largest wine producer
in the Breedekloof.
Their passion for the areas soil, vines and
terroir finds expression in the unique wines
in their portfolio, which include Meander,
Ankerman, Groot Eiland, Palesa and their
premium Dashbosch range.
The wines produced at uniWines include
Sauvignonblanc,Chardonnay,Cheninblanc,
Cabernetsauvignon,Shiraz,Merlot,Pinotage
and a low-alcohol sparkling wine (Moscato).
Be sure to sample their famousNectar de Pro-
vision grape juice fortified with brandy.
Tel: 023 349 1110 Email: info@uni-
wines.co.za www.uniwines.co.za
MerwidaWines
The Breedekloof has been the home of Mer-
wida Vineyards since Willem Petrus van der
Merwe laid down family roots in 1840. The
family originated in the Dordrecht region in
the Netherlands, where their ancestors
owned a castle next to the Merwede River.
TheMerwida vineyards have flourished on
a bed of river stone for over a hundred years,
and the well-drained soil has proved condu-
cive to robust, thriving vines. The terroir and
temperate climate are well suited to the pro-
duction of superbly structured wines, and
both the white and red wines are character-
ised by rich fruit and subtle spice flavours.
Tel: 023 349 1144 Email: wines@merw-
ida.com www.merwida.com
Opstal Estate
Situated in the breathtaking Slanghoek
Valley only 10km from Rawsonville, Opstal
Estate has a rich history dating back to 1847,
when JC Rossouw acquired the farm De Op-
stal bij de Fonteine.
Many generations later this family-run es-
tate still produces outstandingwines, and the
restaurants finelyprepared food ispart of the
Opstal experience.
The estate is also a popular venue for corpo-
rate and private functions especially
weddings.
Opstal offersvisitorswinetastingandsales,
wine and food pairings, and cellar tours.
Tel: 023 344 3001 Email: [email protected]
or restaurant@opstal www.opstal.co.za
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10
Winederous
27 September, 2012
Breedekloof
Outdoor & Wine
-
11
Winederous
27 September, 2012
Breedekloof
Outdoor & Wine
-
12
Winederous
27 September, 2012
Breedekloof
Outdoor & Wine
BREEDEKLOOF:ACTIVITIES
Outdoorattractions
There is much more to the Breedekloof
than superb wineries, as the beautiful en-
vironment is home to a wide range of out-
door activities, including access to some
of South Africas best trout and bass fis-
hing spots along the Breede, Molenaars,
Elandsjacht and Smalblaar rivers.
Breedekloof is also ideal cycling andmoun-
tain biking country, offering anumber of rou-
tes that take you through vineyards or into
the mountains. Hikers and bird-watchers too
will be attracted to the craggy mountain ran-
ges, fynbosandendemicbirdlife.Otheractivi-
ties include horse trails, river rafting or ca-
noeing.
Wellknownfor itspristinenatural environ-
ment, Breedekloof is conservation conscious
and has a strong partnershipwith organisati-
ons such as CapeNature, Biodiversity Wine
Initiative (BWI) and LandCare. Their goal is
tominimise the further loss of threatened na-
tural habitat and to contribute to sustainable
wine production.
Some of the activities offered during the
Outdoor & Wine festival include:
) Tractor rides through the vineyards at
Badsberg between 10:00 and 16:00 Saturday.
) Tagged fishing competition with great
prizes at Merwida Wines between 07:00 and
13:00 Saturday.
) Slanghoek Wine Cellars Mountain to
Mountain MTB Classic from 08:00 Saturday.
) Open-air dance under the oak trees with
live music on Friday, Saturday and Sunday
from 17:00 till late at Boshimela. On Saturday
and Sunday therewill also be a FarmMarket,
and dont miss the fees brekfis on Sunday bet-
ween 09:00 and 11:00.
) Various activities offered at Die Bosluis-
tepel include food stalls, pellet gun shooting,
archery and paintball.
)Hearty farmstyle breakfast served Satur-
day between 08:00 and 12:00 at Slanghoek
Mountain Resort. Enjoy the exquisite orchid
exhibition, home-made products and olives
for sale on Friday, Saturday and Sunday bet-
ween 08:00 and 17:00.
See the full programme on page 10/11 for
details of all activities during the festival.
What to do
Horse Trails
Vredelus Stables 082 434 2299
Hiking Trails
Eersgevonden 023 349 1490
Dwarsberg Trout Hideaway 023 349 1919
Kromrivier Hiking Trail 021 871 1536
Elandsrivier Hiking Trails 021 871 1536
Jasons Hill Private Cellar 023 344 3256
Rico Suter Wine Estate 023 355 1822
Slanghoek Mountain Resort 023 344 3138
Fly fishing
DwardsbergTroutHideaway023 349 1919
Du Kloof Resort 023 349 1151
Piscatorial Society - for fishing permits for fis-
hing in Smalblaar, Elandspad &Witte rivers
021 424 7725
Canoeing / River rafting
Breede Adventures 084 710 0139
Bucket Bailey 082 823 7018
Picnic venues
(Picnic baskets by prior arrange-
ment)
Die Bosluistepel 079 061 3787
uniWines Vineyards 023 349 1110
Jasons Hill Private Cellar 023 344 3256
Dwarsberg Trout Hideaway 023 349 1919
Badsberg Cellar 023 344 3021
(Facility only; bring your own picnic
basket)
Rico Suter Wine Estate 023 355 1822
Deetlefs Estate 023 349 1260
Mountain bike trails
Avondrood 023 349 1858
Buchukloof 023 344 3129
Dwarsberg Trout Hideaway 023 349 1919
Eersgevonden 023 349 1490
Slanghoek Wine Cellar 023 344 3026
Rico Suter Wine Estate 023 355 1822
Bird watching
Bergsig Estate 023 355 1603
Jasons Hill Private Cellar 023 344 3256
Health & Wellness
Health & Wellness @ Jasons
076 199 4118
Event Planning & Hiring
Best Events 082 331 4135
Real Estate
Lew Geffen / Sothebys 023 347 2240
Where to eat
Bergsig Bistro 023 355 1603
Dam Fine Caf @ Boshimela 023 344 3220
Fairhills Coffee Shop 023 349 6743
Goudini Wines Coffee Shop 023 349 1090
Jasons Hill Restaurant 023 344 3256
Opstal Restaurant 023 344 3001
Du Toitskloof Deli 023 349 1601
Contact:
Breedekloof Wine & Tourist Information
Tel: 023 349 1791
www.breedekloof.com
-
13
Winederous
27 September, 2012
Breedekloof
Outdoor & Wine
Where to stay
Guest House / B&B
Aan De Doorns Guest House
023 342 1402
Die Eike Guest House 023 344 3040
Donkerberg Plaasverblyf 023 355 1725
Grietjiesdrift Guest House
023 344 3161
Merwida Country Manor
023 349 1435
Monte Rosa Guest House (4-star)
023 349 1139
PicardiPlace 082 788 9019
Rawsonville House 023 349 1793
Reeds Country Lodge 079 878 5845
Rico Suter Country House
023 344 1663
Self-catering
Aan De Doorns Guest House
023 342 1402
ATKV Goudini Spa 023 349 8100
Buchu Kloof Cottage 023 344 3129
Donkerberg Plaasverblyf 023 355 1725
Dwarsberg Trout Hideaway
023 349 1919
Eensgevonden Vineyard Cottages
023 349 1490
Erzette Self Catering 023 349 1294
Gevonden Adventure Retreat
023 349 1564
Grietjiesdrif Guest House
023 344 3161
Kingsbury Cottage 023 355 1636
La Bri 083 453 2761
Olivino Farm Cottage 023 349 1439
PicardiPlace 082 788 9019
Rawsonville House 023 349 1793
Reeds Country Lodge 079 878 5845
Rico Suter Country House
023 344 1663
River Edge Accommodation
023 355 1838
River House Cottage & Camping
072 436 9377
Slanghoek Mountain Resort
023 344 3138
Camping / Caravan
ATKV Goudini Spa 023 349 8100
Die Bosluistepel Campsite 079 061 3787
Die Watergat Campsite 082 570 8097
Dwarsberg Trout Hideaway
023 349 1919
Gevonden Adventure Retreat
023 349 1564
River House Cottages & Camping
072 436 9377
Skilpadfontein Campsite 023 344 3135
Slanghoek Mountain Resort
023 344 3138
To advertise in the Bree-
dekloof area, contact
Karen Roux
082 323 6037
-
14
Winederous
27 September, 2012
Breedekloof
Outdoor & Wine
1 ATKV Goudini Spa
023 349 8100
2 Bosluistepel Campsite
079 061 3787
3 Buchu Kloof Cottage &
Farmhouse
023 344 3129
4 Die Eike Guesthouse (3-star)
082 451 2231
5 Die Watergat Campsite
082 570 8097
6 Donkerberg Plaasverblyf
023 355 1725
7 Dwarsberg Trout Hideaway
023 349 1919
8 Eersgevonden Vineyard
Cottages
023 349 1490
9 Erzette Self-catering
023 349 1294
10 Gevonden Adventure Retreat
023 349 1564
11 Grietjiesdrif Guesthouse
023 344 3161
12 Kingsbury Cottage
023 355 1636
13 La Bri
083 453 2761
14 Merwida Country Manor
023 349 1435
15 Monte Rosa Guesthouse (4-
star) 023 349 1139
16 Olivino Farm Cottage
023 349 1439
17 PicardiPlace
082 788 9019
18 Rawsonville House
023 349 1793
19 Reeds Country Lodge
079 878 5845
20 Rico Suter Country House
023 344 1663
21 River Edge Accommodation
023 355 1838
22 River House Cottages &
camping
072 436 9377
23 Skilpadfontein Campsite
023 344 3135
24 Slanghoek Mountain Resort
023 344 3138
25 Aan De Doorns Guesthouse
023 342 1402
A Dam Fine Caf @ Boshimela
023 344 3220
B Fairhills Coffee Shop
023 349 6743
D Rietdakkie Farmstall
023 355 1754
E Die Container
023 355 1642
i Breedekloof Wine &Tourist In-
formation 023 349 1791
-
15
Winederous
27 September, 2012
PHDS26221/12
FOR BOOKINGS
+27 (0) 21 880 9500
Email: [email protected]
proteahotels.com/stellenbosch
LESSWORK.
MORE PLAYTHIS SUMMER.
LET THE FUN BEGIN. THIS IS WHATS INCLUDED:
2 Bedroom semi self-catering apartment (Sleeps 4 adults and 2 children,
12 and younger stay free). Daily kids holiday activity programme. Discount
voucher booklet to the value of R400. Free DVD rental from reception. Child
minder between 09H00 21H00 daily at the in-door and outdoor kids play
area. 200MB free internet. 15% Discount on massage at on-site beauty salon
Bellezza. 10% Discount on entrance for kids at Buttery World. Buy 1 get 1
free drink voucher (use at our on-site Vineyard Restaurant). Bottle of wine
when seeing an Oude Libertas Amphitheatre Show. R10 discount per child
attending Kids Theatre at Oude Libertas Amphitheatre Show. Blaauwklippen
Wine Estate deals: Free wine tasting plus 20% off wine sales on the farm.
*Terms and conditions apply: R1078* per apartment, per night. Rate based on 4 adults sharing and 2 children staying for free. R270 per person, per night for every
additional occupant over the age of 12 years old. Minimum 2 night stay. Valid 7 days a week from 07 December 2012 01 January 2013 and valid from 11 January
20 January 2013. Offer bookable until 31 October 2012. No cancellations or refunds allowed. Subject to availability. Full pre-payment required.
HOLIDAY ESCAPES FROM R270
*
PER PERSON, PER NIGHT.
STELLENBOSCH: BLAAUWKLIPPEN
Strangenamebutagreatwine
DE WAAL STEYN
T
he WWIWWEW Wine Club
from Gauteng walked away
with glory when they were
announced the winners of the
29th annual Blaauwklippen
Blending Competition, beating
76 other blends.
Themeaningof thewinningclubs
name stayed a secret until the day of
theprize-givingnoteventhe judges
knew what the acronym stood for.
According to Jon Marc Loureiro
ofWWIWWEW,theclubhasentered
the competition for a number of
years under various guises and
names. This year, however, we de-
cided to enter as the We Wonder If
We Will Ever Win Club, and we
proved our point. We eventually
did, says an elated Jon Marc.
This unique competition is the
only wine contest in South Africa
that gives amateur wine clubs the
opportunity to submit their own
blends for judging by a panel of pro-
fessional wine experts.
Finalist clubs are invited to a fun-
filled and informative weekend in
the winelands, courtesy of the
Protea Hotel Stellenbosch, and
treated toapersonal visit andexclu-
sive winetasting by Rolf Zeitvogel,
Blaauwklippens cellar master.
The winning club also gets the
honourofhavingtheirblendbottled
under theBlaauwklippenBarouche
label and sold commercially inmag-
numbottles fromselected retail out-
lets and from the tasting centre on
the farm at R134 per bottle.
The entrants received a selection
of four wines from the 2011 vintage
single-vineyard Cabernet Franc,
Petit verdot, Zinfandel and a single-
vineyardShiraz.After theclubshad
determined the ideal percentage of
blendingcomponents tocreate their
final wine, the 77 creations were
tasted by a panel of wine judges to
determine the final four.
The challenge to the clubs was to
produce a complex, serious dry red
blend with subtle tannin structure
and a good balance a wine with fi-
nesse and freshness that can be en-
joyed soon, but which also allows
potential for cellaring.
The WWIWWEW
Wine Clubs triumphant
wine is a sophisticated
blendof 32%Shiraz, 30%
Zinfandel, 20%Cabernet
Franc and 18%Petit ver-
dot. The honours for the
Newcomer Trophy, an
additional award intro-
duced in 2008, went to Le
Nose Wine Club from
Somerset West.
Blaauwklippen aims
to give South African
wine enthusiasts a real
taste of the wine indus-
try, as well as a chance
to become involved in
theprocessofwineselec-
tion first-hand. This
competition has become
an institution on wine
club calendars, and definitely gives
the clubs something to look forward
to each year, says Zeitvogel.
The number of entries and re-
peat entries underscores the popu-
larity of this competition this year
we received six international en-
tries from Switzerland, Belgium,
Australia, Namibia and Germany,
which entered two blends.
Andwhat does thewining club at-
tribute their success to? Member-
ship to the club is exclusive to nice
people, says Jon Marc Loureiro
jokingly. The clubs membership
varies between 12 and 15 members
depending on the wine tasted, the
health of our kids and the deluge of
work commitments.
The label of the winning blend in the Blaauw-
klippen Blending Competition is based on a
specially designed artwork by well-known Stel-
lenbosch artist Frans Goenewald.
Jon Marc and Bronwyn Loureiro of the WWIWWEW Wine Club with Rolf
Zeitvogel from Blaauwklippen.
-
16
Winederous
27 September, 2012
PAARL: LABORIEWINE ESTATE
The lazypleasuresof Laborie
LISE BEYERS
I
ts all happening at Laborie this gem
of an estate on the foothills of Paarl
Mountain has been rejuvenated as the
one-stop destination in the Cape Wine-
lands.
A family-friendly, stylish restaurant, cosy
guest rooms set among the vineyards, and a
wine-tasting venue with some of the most
breathtakingviewsintheCapeWinelandsare
just someof thecomfortswhichLaborieoffers
its guests.
This magnificent farm dates back more
than 300 years to 1691, when the land was
granted to IsaacTaillefert.Henamed the farm
after the district in France from which hed
come: LaBri. Taillefert also owned the neigh-
bouring farm, Picardie, and together these
two farmsstretched fromthe foothillsofPaarl
Mountain right down to the Berg River.
After Isaacs death, his wife Suzanne con-
tinued to run the farming operations on their
farms, and it is rumoured that she was the
first woman in South Africa to make wine.
Not only did she increase the production of
wine at Laborie, but she also exported barrels
ofwinetoEurope. It isrumouredthatsheeven
advised Simon van der Stel on how to make
wine on his Groot Constantia farm.
During thePhylloxeraepidemicof 1885 that
devastated vineyards worldwide, Laborie Es-
tate turned to growing watermelons, which
it sold at the Green Point common in Cape
Town for survival.
Labories true claim to famearosewhen the
farm was purchased from the well-known
Louw family of Paarl by wine giant KWV in
1972.Thiscompanysetabout turningthe farm
into a world-class wine estate.
KWV set about a massive renovation of the
entire estate, not only working on the vine-
yards and wine cellar, but creating a true liv-
ing and working farm environment. In those
days the estate was utilisedmainly for guests
of KWV, but later a restaurant was opened to
the public in the old slave quarters.
Today Laborie, still under the umbrella of
KWV, has been opened entirely to the public,
making it an all-round family destination.
The well-known restaurant has been re-
introduced as Harvest restaurant under the
watchful eye of renowned Franschhoek chef
and restaurateur Matthew Gordon. An acute
change of the restaurant has taken place un-
der his guidance, giving the venue a fresh,
light feel. Harvest has been upgraded with
subtlebutmoderncontemporarydcor,while
maintaining traditional South African cui-
sine with a French flair.
With its beautiful terrace, the restaurant is
also an ideal venue for weddings and special
functions. A private dining room caters to
smaller, intimate groups.
The historic manor house, which was until
recently only open to KWV guests, can now
bevisitedbymembersof thepublic. It canalso
be booked for private functions, andMatthew
will be on hand to tend to any catering needs.
The guest houses, which were also once
strictly set aside for the KWV, have now also
undergone a revamp and are open to the pub-
lic.
Laborie is also the permanent home of the
Cecil Skotnes art collection, which is dis-
played in the manor house, Cellar Door tast-
ing room, restaurant and historical cellar.
But through this renaissance at Laborie,
their wines still sparkle just like the pearl
rocks above the estate. Here some of the best
Mthode Cap Classique sparkling wines are
produced, together with an array of award-
winningwines, anestatebrandyandaunique
fortified Pinotage dessert wine.
A favourite among the MCCs is the Blanc
des Blanc, with its rich gold colour and bou-
quet of honey, apple and citrus. Grapes are
hand-harvested in the cool of the morning,
and the process that follows matches that of
any good French Champagne.
Labories flagship wine is most probably
the Jean Taillefert Shiraz. This award-win-
ning Shiraz is a juicy wine with hints of rasp-
berry, blackcurrant and plum. The fresh
fruit iscomplementedbyflavoursofdark
chocolate, black pepper, soft vanilla, tof-
fee and toast. Tannins are well integrat-
ed to produce a silky smooth wine with
a soft, lingering aftertaste. A true red
wine for all occasions.
A 100% potstill brandy made from
Chardonnay grapes Alambic is prob-
ably the cherry on the cake. This rich
and fruity brandy, matured in French
oak barrels for 5 years, is finally blend-
ed with a small portion of 10-year-old
brandy, resulting in a well-balanced
and complex product. Its no surprise
thatAlambicwas voted best brandy in
the world at the 2010 International
Wine and Spirits Challenge in Lon-
don.
And a brand new addition to Labo-
rieswineselectionis itsrangeofalco-
hol-reduced Lazy Day Wines. The
range offers a Chenin blanc, ros and
Shiraz, and their alcohol percentage
byvolumebeingmore than3%lower
than most wines.
This doesnt mean that the wines
lose any of their full-bodied flavour, and
even the Shiraz, considering the fact that it
is an exceptionally young wine, bursts with
fresh flavours.
Healthy vines and a cool ripening season
for 2012 led to steady and measured ripening
of the grapes. This resulted in a smaller berry
sizeoverall and loweryields,producingexcel-
lent concentration, good quality and intense
colour in the 2012 vintages.
Another feather in Labories cap is the
weekly Saturday market, The Laborie Lazy
Days Market, which takes place every Satur-
day from 09:00 until 14:00. Visitors can enjoy
a selection of fresh local products such as bil-
tong, home-baked breads, coffee, cheese, ol-
ives, honey and charcuterie. It is the perfect
way to spend a relaxing day on Labories
sprawling lawns with a bottle of their fine
wine and a few tasty eats from the market.
There is plenty to keep the kids occupied, too.
And although the Lazy Days market is a
popular spot in Paarl each Saturday, it is not
unpleasantly overcrowded, as many other
similarmarkets in theBolandandCapeTown
can be. Throughout the year other events are
offered on the estate, including the ever-popu-
lar Carols by Candelight and ChristmasMar-
ket in December, and several food and wine
pairings.
In addition to all this, an AngloBoer War
monument on the farm was opened in 2005 to
acknowledge therebelCapeAfrikanersand
other colonists support of the Transvaal and
Free State boers in the AngloBoer War.
In general one can enjoy an entire day expe-
riencing the Laborie experience strolling
back in time at a place steeped in history,
whileenjoyingmoderncreaturecomfortsand
delicacies.
Contact Laborie on 021 807 3390 or Harvest
on 021 807 3095. To learn more, visit www.la-
boriewines.co.za.
Laborie Lazy Days Market
L
a
b
o
r
i
e
m
a
n
o
r
h
o
u
s
e
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17
Winederous
27 September, 201227 September, 2012
Meet the chef
LISE BEYERS
Renowned Franschhoek chef
Matthew Gordon joined La-
borie at the end of last year as
consulting chef at the estates
new Harvest restaurant.
Matthewhasbeenachefandres-
taurateur for more than 20 years,
and worked at the Sandton Sun
and Mount Nelson hotels, as well
as abroad inLondon,Scotlandand
America.
He has formany years been syn-
onymous with restaurants in
Franschhoek, having previously
owned popular restaurants such
as the Haute Cabriere Cellar Res-
taurant, The Grape Vine, Le Bal-
lon Rouge and Cotage Fromage.
Apart from Matthews involve-
ment with Laborie, he still owns
the ever-popular French Connec-
tion Bistro in the heart of
Franschhoek.
Through the years he has re-
ceived many awards, including
SAAs business-classmenu, top-10
Cape dish and best cellar restau-
rant. His restaurants have
appeared no less than six times
among Wine Magazines top 100
restaurants.
Matthew says it is a pleasure for
him to venture out of Fransch-
hoek. I amexcitedabout thepros-
pect of bringing family-friendly,
quality dining to the Harvest res-
taurant, he says.
Having established a name for
myself in Franschhoek, this is my
first restaurant venture outside of
the area, and one I look forward
to taking on with vigour.
Themenu boasts a range of con-
temporary South African food,
with a focus on produce from the
Paarl Winelands region. Its all
free-range and organic, with Ka-
roo lamb, beef and fresh line-fish
featuring on the menu as much as
possible, andmostherbs andvege-
tables harvested from the restau-
rant garden.
This attention to detail ensures
a gastronomic experience epito-
mising the two components re-
garded by Matthew as being para-
mount in every dish he presents
depth of flavour and superb
presentation.
Here Matthew shares one of his
delectable dessert recipes.
Ingredients
400 g milk chocolate
200 g dark chocolate
120 g caster sugar
4 eggs
8 egg yolks
400 g butter
Method
. Melt the butter in a pot; add the broken
chocolate, stirring constantly.
. In a separate bowl add the eggs, yolks and
sugar. Whisk until sugar has dissolved.
. Add chocolate mix to the eggs and whisk.
. Pour into pastry case and bake at 180 C
for 1 hour.
Ganache
Ingredients
250 g dark chocolate
250 ml cream
WARMCHOCOLATE TART
Method
.Melt chocolate and cream together over a dou-
ble boiler. Smear over the top of the tart to finish.
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18
Winederous
27 September, 2012
Enjoy special tastings:
22 & 29 September
TASTEACROSSVINTAGES
13 & 20 October
LEARNTO BLEND
Or pair delectable treats
with our award-winning wines.
For more information contact
Tania on 021 809 1984
VISIT OURNEW
WINE TASTING
VENUE
On the banks of the Spier dam,
with stunning views of the
Helderberg mountains
PAARL:GRANDE ROCHE
Diningat itsmostGrande
Diningat itsmostGrande
Makes 2 portions
Ingredients
2 fresh, raw duck legs
1 L duck fat
2 sprigs rosemary
2 sprigs thyme
2 cloves garlic
2 white onions
Ground pepper, sea salt
250 g large potatoes
150 g butter
30 ml milk
Salt, pepper, nutmeg
250 g green beans
1 pear
70 g smoked streaky bacon
3 T sugar
250 ml white port wine
lemon
Duck leg
Pan-fry the duck legs in a non-stick pan until
golden brown. Place in a tray.
Slice thewhite onions and add to the traywith
garlic and 1 sprig of rosemary and thyme.
Season with salt and pepper. Mix and mari-
nate for 24 hours.
Duck fat
Melt the duck fat in a pot. Heat it to 70 C.
Remove the duck legs from the marinade and
place in the fat.
Heat the oven to 135 C. Cover the pot with tin
foil and place it in the oven for 2 to 3 hours.
Check the tenderness of the legs after 50 min-
utes. They must be completely cooked, not raw
at all.
When the duck legs are cooked, remove them
from the fat, place on a tray and allow to cool.
Potato mousseline
Wrap the potatoes in tin foil. Cover the bottom
of an oven tray with salt.
Place the wrapped potatoes on top in the oven
at 180 C for 1 hours, or until the potatoes are
soft.
Remove from the ovenand take off the tin foil.
Mash the potatoes very finely and ensure there
are no lumps.
Add the butter to the potatoes and seasonwith
salt, pepper and nutmeg.
Add the milk and mix everything together
very gently. Cover and keep warm.
Beans, bacon and pear
Peel the pear and cut into eighths. Remove the
pips and trim to look nice.
Leave in citrus water (water with a drop of
lemon juice added to it).
Remove the ends of the green beans and cook
until soft in salt water, then place them in ice
water. Remove from ice water and dry on kitch-
en towel and keep on one side.
Cut the bacon into strips, fry in a non-stick
pan, remove and leave on one side.
Heat a pan, melt the sugar and wait for it to
turn golden brown.
Add the pears and butter, and let everything
caramelise together, making sure it doesnt
burn.
Add the port wine. Reduce till the pears are
soft, but not overcooked.
Whenthis isdone,addthebeansandthecrispy
fried bacon.
Back to the duck legs
Heat a a drop of oil in a non-stick pan.
Place the duck legs in the panand colour light-
ly on the skin side.
When golden brown, turn over, add the re-
mainder of the butter, garlic, rosemary and
thyme.
Place in the oven at 170 C for 2 to 3 minutes
to warm again inside.
Remove and place on a paper towel.
Plating
Place a duck leg in the middle of a plate. Add
the bacon, pear andbean ragot on top of it. Pipe
the potato mash around it. Garnish with herbs
and drizzle olive oil around it.
Tips
If youmash the potatoes for too long, they can
become sticky and gluey. We use a lot of butter
in the recipe. This can be replaced on a 5050
basis with cream.
You can also replace the pear with apple. You
can confit most items, including chicken and
rabbit legs. You can reuse the fat it is deeply
flavoured.
About the chef
Roland Gorgosilich is the executive chef of the
5-star Grande Roche Hotel. This Michelin-
trained chef hails fromAustria and infuses clas-
sic international cuisinewithhis signature flair
and innovation.
Bosmans Restaurant at Grande Roche has
beenrecognisedasoneof theTop100restaurants
in the world and one of South Africas Top 10.
Chef Roland Gorgosilich from Grande Roche
Duck leg confit with braised pear, bean&bacon
ragot & potatomousseline
Bistro Allegro
Mondays to Wednesdays: Bistro Allegro is open for hotel guests only.
A three-course menu will be served for lunch and dinner.
Thursdays to Sundays: Bistro Allegro will be open for hotel guests
and visitors.
The full Bistro Allegro menu and set menu will be offered.
Bosmans Restaurant
Bosmans will be open from 18:30, Thursday to Sunday, for both ho-
tel guests and visitors.
R
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LABORIEWINE FARM | MAIN ROAD PAARL
T. 021 807 3390 | www.laboriewines.co.za
R
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R
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19
Winederous
27 September, 2012
ELGIN: IONAVINEYARDS
Everywine label tells a story
TISH MCGEE
A
few weeks ago, with the promise of
spring on our doorstep, I was fortu-
nate enough to be invited to the
unique wine-growing valley of Elgin,
where I joined Andrew and Rozy Gunn at
IonaVineyards for the launchof theirnew
wine label the One Man Band.
Okay, okay. I know what youre thinking:
Please, not another new label in the sea of
endlessness.But,hangon.Takeasisterwine
loversword: this one is trulyworth a gander.
So, what makes this one special then? That
is, besides the obvious reason that it tastes
exceptional and the fact that it has beennomi-
nated for a five-star John Platter rating for
those who care about that sort of thing.
For us to truly appreciate what the
One Man Band is all about and what it
stands for, wemust first go back in his-
tory a little bit. After all, Iona is a 10-
year overnight success story.
After studying art at UCT, Rozy be-
cameanarts lectureratWitsUniversi-
ty. She and her then husband Derek
Bauer, a political cartoonist, moved
back to the Western Cape in 2001,
where they purchased a piece of land
in the Elgin Valley, now named Bro-
cha Vineyards.
A cruel twist of fate led Rozy to
lose her husband in a car acci-
dent, leaving her with two
youngchildrenone twoyears
old, and the other still a tiny
baby.
But what does this all
have to do with wine? Well
I believe, and so domany at
Iona, that a wine is more
than just fermented
grapes. It is a narrative, an
autobiography, a memoir.
It holds within its very
make-up a story of trials
and tribulations, of sad-
nessandregret, of loveand
companionship, and of
family. So please bearwith
me. . .
Rozy soon sought the aid
of local wine enthusiast
and neighbouring land-
owner AndrewGunn from
Iona, as she was suddenly
left with a huge piece of
land, no support structure
and little to no knowledge
of wine farming.
A damsel in distress and a knight in
shining armour? No. Just two people who
found refuge in oneanother.Andas their love
for each other grew, so did their passion for
winemaking.
This is where the wine lover in me goes:
Yay! Because winemaking is bland and tech-
nical without passion. What I adore about
these partners in wine is that Rozy is this pe-
tite littlepersonwithsomuchfire inherbelly.
And on the other side there isAndrew a gen-
tle giant with a handshake that swallows you
up, and a man who enjoys tackling wine
head-on in a practical, goal-orientated
way.
Theartistandtheengineer.Theycom-
plement each other, just as wine needs
all theelements tobeperfectlybalanced
andlingering.Toolittleacid,andawine
become flimsy. Too much acid, and a
wine becomes metallic and undrink-
able. The physics is simple: cut off one
leg of a table and it all comes tumbling
down. To me, the One Man Band is
that perfect balance.
When the two were married in
2003, they kept both their proper-
ties. His high up on the hill, over-
lookingtheocean,andhersmore
inland. They cleverly took Ro-
zys Shiraz, Mourvdre and
Viognier, as well as a little
Petit verdot, all of which
thrive intheslightlywarm-
er, sheltered valley terroir
of her farm,whileAndrew
took his Cabernet sauvi-
gnon and Merlot, which
benefit fromthecooler sea
breezeagain,anabsolute
balance.
Their talented young
winemaker, Werner Mull-
er, then took all these ex-
ceptional components and
combined them to create
theOneManBand.Which,
by the way, is named after
oneof thesculpturesofRo-
zys UCT lecturer and fa-
vourite sculptor, Bruce
Arnott. It encompasses ex-
actlywhat IonaVineyards
is all about harmony and
unison.
The team at Iona value eachmem-
ber, and thereforemoveasoneentity, oneper-
son if youwill.Rozysaid it bestwhenshesaid:
We need to keep moving, because once we
stopmoving, themusicwill stop.Andwedont
want it to ever stop.
Notonce in theentireafternoonIspentwith
the group didRozy orAndrew claim the glory
of this wine as their own. It was conveyed as
being a group effort, a collective accomplish-
ment, where everyone gets to share in its
success.
So you see, the One Man Band is not just
simply a red blend made up of 60% Shiraz,
with the remainder consisting of Cabernet
sauvignon, merlot, Petit verdot, and Mour-
vdre (I knowsomeofyouweredying for that
bit of info).
Its somuchmore than that. Those are only
the little facts, and hopefully, from now on,
whenyouseeanewwine label youwill recog-
nise it as being similar to the book cover of
a charming story, rather than just another
label.
Lets enjoy it for its personality, itshistory,
and all it is worth.
The One Man Band statue by Bruce Arnott
graces the entrance to the beautifully reno-
vated Iona tasting room.
Andrew and Rozy Gunn from Iona
Vineyards
Elegant ly Elgin Wine Route opens i ts ce l lar doors
Thewine producers from the ElginValley
will show off their uniquely elegant cool-
climate wines during a series of Open
WineWeekends to celebrate the launch of
the Elegantly Elgin Wine Route.
Enjoy the IonaOneManBand and other
flagshipwines fromElgin on theweekend
of 6 and 7 October, when 16 estates will
open theircellardoors to thepublic, allow-
ing consumers the opportunity to experi-
ence all the ElginWine Route has to offer.
The Open Wine Weekends will take
placeeverymonth,with the focusonaspe-
cific varietal, until May next year. The
theme in October is: Celebration of Cool
Climate Wines, followed by Sauvignon
blanc in November and Chardonnay in
December.
The members of the new wine route in-
cludeAlmenkerk,Arumdale, ElginRidge,
ElginVintners, Hannay&CatherineMar-
shall Wines, Highlands Road, Iona, Lothi-
an,Mofam,OakValley,OudeMolenBran-
dy Distillery, Paul Cluver, Shannon Vine-
yards, Spioenkop, SouthHill andWinters
Drift.
All cellar doors will be open from 10:00
to 16:00 on both days.
Be sure to stop over for lunch at one of
the top culinary destinations in Elgin,
such as Gordon Manuel@The Venue on
SouthHill, or Fresh at the Paul Cluver Es-
tate. Bookings are essential.
For more information pay a visit to
www.elginwine.co.za; you can also stay
updated via Facebook (Elegantly Elgin)
and Twitter (@elegantlyelgin).
The Elgin Valley features utterly breathtaking scenery. Here, Iona Vineyards is visible in the foreground.
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20
Winederous
27 September, 2012
VANRYNS: FOOD& BRANDY PAIRING
ReserveCollection shinesatUmami
LIZA SCHREUDER
Whiletheconceptof foodandwinepairing
isnothingnew,Iwassurprisedtodiscover
how well food and brandy can be enjoyed
together. Granted, it was some of the best
brandyintheworldtheVanRynsCollec-
tion Reserve range and the restaurant
was not calledUmami for nothing (in Jap-
anese the name means deliciousness).
As someone who seldom drinks brandy
let alone with food the exclusive Van Ryns
brandy and food pairing I attended recently
revealed some interesting facts.
For starters: because it is made only from
grapes, brandy is as exciting and multi-
dimensional aswine. It is amazinglyversatile
when combined with other flavours, such as
fruit, spices, chocolate, coffee and cream.
Secondly: theageingprocesshasaprofound
influence on the colour, nose, flavour and
taste. To demonstrate the difference, wewere
treated toadelicious three-course lunch,with
each course pairedwith a different single pot-
still brandy.
The 12-year-old Van Ryns Distillers Re-
serve,withitsexcitingflavoursoffruits,spices
andherbs, and its soft velvety finish,went sur-
prisinglywellwiththestarterofshitakemush-
room parfait, bringing out flavours of citrus
and rooibos. Next up, the slightly darker 15-
year-oldVanRynsFineCaskReserve, charac-
terisedbyachocolateandliqueurtastemelded
with oak, was perfectly paired with the main
course of beef fillet served with a creamy
brandy, pepper and Parmesan jus.
Finally, the decadently rich and satiny tex-
ture of the 20-year-old Van Ryns Collectors
Reserve beautifully complemented the rich
dessert of chocolate fondant served with va-
nilla bean ice-cream and fresh berries.
This brandy is the crown jewel in Van
Ryns collection, with a marvellous nutty
character that combines with fruit and oak
to produce a silky soft finish.
So there you have it brandy and food can
indeed be combined to produce a sublime
taste experience. Although the purists will
probablystill insist that itsbest enjoyedneat,
with ice or a dash of water (or both).
To learnmore aboutVanRyns internation-
ally acclaimed brandies, a visit to the distill-
erynearStellenboschishighlyrecommended.
They offer various tastings, pairings and dis-
tillery tours. For more information visit
www.vanryn.co.za, or contact Van Ryns on
021 881 3875 or at [email protected].
Interesting brandy facts
) South Africa is the worlds fifth largest
producer of brandy, most of which is con-
sumed domestically, and brandy remains
South Africas favourite spirit.
) Ittakes5Lofwinetomakeonly1Lofbrandy.
) InSouthAfrica, threestylesofbrandyare
made pot-stilled, vintageandblended.Of the
three, pot-stilled brandy is the richest and
most complex. Its intensity of flavour comes
from the rich, fruity aromas concentrated
during distillation in traditional copper pot-
stills that combine with spicy, vanilla and
woody characters resulting from ageing in
French oak barrels.
) The alcohol content of one tot of pot-still
or vintage brandy in a tall glass filled with
water, soda or a mixer of your choice and ice
is no more than 3% to 5%. Thats lower than
most beers and less than half of the alcohol
in the average glass of wine.
) Van Ryns, the only brandy distillery in
South Africa with an on-site cooperage, has
several thousand brandy maturation casks,
all imported from Limousin, close to Cognac,
in France. These barrels are all made from
pedunculateoaks thatarebetween120and200
years old at the time of felling. The wood is
hand-split in thedirectionof thegrainandair-
dried to preserve its innate vivacity.