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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

[email protected]

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

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

[email protected].

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

at [email protected].

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

[email protected],

or visit www.random-

struik.co.za.

5Winederous

27 September, 2012

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Join us for wine tastings at our shop every Friday and Saturday.

Unit 1, No 9 Julian Way,

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Tel: 021 851 0734 Fax: 086 603 8009

GPS Coordinates: -34.1001 S, 18.8527 E

BUY ANY 5

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BUY ANY 3

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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.

6Winederous

27 September, 2012

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.

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

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

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



Badsberg Cellar 023 344 3021

(Facility only; bring your own picnic

basket)


Deetlefs Estate 023 349 1260

Mountain bike trails

Avondrood 023 349 1858

Buchukloof 023 344 3129


Eersgevonden 023 349 1490

Slanghoek Wine Cellar 023 344 3026


Bird watching

Bergsig Estate 023 355 1603


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

[email protected]

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

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.

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

or [email protected]

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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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.

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.

Documents

Winderous October 2012