Wine Extra August 2015

FOR WINE LOVERS, NOT WINE SNOBS

WineExtra AUGUST 2015

SA Wine Industry Committed to Social Upliftment

JACQUES LAGRANGE LIVIN’ THE LIFE GROOVIN' FOR MILES OF SMILES

TASTE TEAM

OFFICIAL SA MEDIA PARTNER

CABERNET FRANC

CHEF FRANS GROENEWALD - ROCKERS DROP SEX AND DRUGS- BOOZE IN BABY BOTTLES

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Contents AUGUST 2015

Editor’s letter Table Talk

7

28

Jacques Lagrange

10

Bring Out the Best in Your Wine with iSommelier. Rockers Drop Sex-and-Drugs for a Nice Glass of Wine. Booze in Baby Bottles: A Hipster Fad Too Far? App Warns Drinkers if they Exceed Alcohol Limits

Taste Team

Interview Now You’re Cooking

We’ve been drinking

41

Neil Ellis Webb Ellis

34

Chef Frans Groenewald - Potato and Artichoke Soup

12 Questions

42

Razvan Macici -Head Wine Maker - Distell

Into the Spirit

44

Mount Gay Black Barrel Rum

17

Cabarnet Franc

Special Report

26

SA Wine Industry Committed to Social Upliftment

Livin' the Life Groovy Baby, Yeah!

36

Get out

46

Our pick of the very best viticultural-based events.

AUGUST 2015 WINE EXTRA 3

Contents MONTH YEAR

Editor’s letter

Living the life

3

19

IWSC 2012: In search of the best.

Table talk

4

We’ve been drinking

Historic wine made from Roben Island vines, Jacques Kallis and Mark Boucher launch The Innings, Tulip-shaped glass hailded as wine revolution, and handbags put the wine first.

Special report

Taste team Get out

29

Our pick of the very best viticultural-based events.

13

Wine laid bare

Arno Carstens: still rocking South Africa.

Competition

24

Shaking it up with Shiraz.

9

Cape winemakers guild winemaking excellence.

Interview

23

Annandale CVP 2004: A port with a difference.

35

17

Win a two night stay at Alluvia worth R5,500.

Now you’re cooking Mushroom open lasagna with poached egg and Hollandaise.

4 WINE EXTRA MAY 2015

Jason Elphick and Letita De Jongh produce the nicest rack we’ve seen for sometime.

18 Adopted and adored: How did winning the Miss Universe pageant in 1992 shape you into the person you are today?

Contents MONTH YEAR

Editor’s letter

Living the life

3

19

IWSC 2012: In search of the best.

Table talk

4

We’ve been drinking

Historic wine made from Roben Island vines, Jacques Kallis and Mark Boucher launch The Innings, Tulip-shaped glass hailded as wine revolution, and handbags put the wine first.

Special report

Taste team Get out

29

Our pick of the very best viticultural-based events.

13

Wine laid bare

Arno Carstens: still rocking South Africa.

Competition

24

Shaking it up with Shiraz.

9

Cape winemakers guild winemaking excellence.

Interview

23

Annandale CVP 2004: A port with a difference.

35

17

Win a two night stay at Alluvia worth R5,500.

Now you’re cooking Mushroom open lasagna with poached egg and Hollandaise.

Jason Elphick and Letita De Jongh produce the nicest rack we’ve seen for sometime.

18 Adopted and adored: How did winning the Miss Universe pageant in 1992 shape you into the person you are today?

MAY 2015 WINE EXTRA 5

Published by: TWS Media CC Unit 31 Westlake Lifestyle Centre, Westlake Drive, Cape Town, 7966 wine-extra.co.za wineshow.co.za

MANAGING EDITOR: MARYNA STRACHAN maryna@twsmedia.co.za

GRAPHIC DESIGN Camilla Coutts

cami@bierfest.co.za

WEB SERVICES Tracy van Niekerk

tracy@mutsami.co.za

ADVERTISING SALES Tristan Richmond

tristan@wineshow.co.za

Subscribe online at: www.wine-extra.co.za

Official S.A. Media Partner:

The publishers regret they cannot accept liability for errors or omissions contained in this publication, however caused. The opinions and views contained in this publication are not necessarily those of the publishers. Readers are advised to seek specialist advice before acting on information contained in this publication which is provided for general use and may not be appropriate for the reader’s particular circumstances. The ownership of all trademarks is acknowledged. No part of this publication or any part of the contents thereof may be reproduced, stored in a retrieval system or transmitted in any form without permission of the publishers in writing. An exemption is hereby granted for extracts not exceeding 100 words in total from any one issue to be used for the purpose of fair review.

www.wineshow.co.za

Editor’s letter

I

t was as if the clock had struck 12 on the 1st of June and winter had set in. Short days and cold, wet nights. My internal solar station always suffers this time of year. How I survived living in the UK for 8 years is anyone’s guess!

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

In the wine industry, it’s a busy time. Whilst many of the farmers are enjoying some time off and holidaying in sunnier climes, others are using this time to promote their produce to the rest of the world.

I’ve noticed that getting hold of people at this point in the year is always hard work.

TWS Media recently hosted a social media workshop at the picturesque Clos Malverne restaurant for industry professionals who required a bit of direction in the sense of what to do and what not to do when it comes to promoting their wines and farms. This was hugely successful with over 80 attendees and our guest speaker, ex-5FM DJ, Leigh-Ann Mol, made a host of valuable and interesting points.

We have had so much positive feedback that we’re going to host some more events in other parts of the winelands in order to assist our local producers to grow and market what they do to a wider audience. The fact that there are so many additional platforms available, yet remain unused is astonishing and our aim is to make them simpler to understand and less daunting to newer users, so if you’ve got a favourite wine farm, please look them up on Facebook and Twitter and follow them or like their pages, and while you’re at it, you can find Wine Extra there too!

Cheers!

AUGUST 2015 WINE EXTRA 7

TableTalk

This month: Bring Out the Best in Your Wine with iSommelier Rockers Drop Sex-and-Drugs for a Nice Glass of Wine Booze in Baby Bottles: A Hipster Fad Too Far? App Warns Drinkers if they Exceed Alcohol Limits

Bring Out the Best in Your Wine with iSommelier

i

Sommelier is a wine accessory that assists the connoisseur by decanting the wine with purified oxygen that is extracted from the surrounding air. It is a natural process with no chemicals used at all.

10 WINE EXTRA AUGUST 2015

iSommelier reinvents the decanting experience to enhance the flavours and aromas of your wines, while also softening tannins and transporting the wine to a stage of maturity that would otherwise require years

of cellaring. When used in conjuction with the smartphone application, the connoisseur can explore various stages of a wine’s evolution and compare and share tasting experiences with professional sommeliers

TableTalk and consumers alike though an online forum. iSommelier aerates wine with a constant flow of 90% oxygen. This significantly increases the efficiency of decanting a wine in terms of both time and quality.

Traditional decanting takes much longer and also exposes the wine to potentially damaging dust and contaminants found in air, as well as naturally occurring nitrogen and carbon dioxide.

By infusing 90% pure oxygen, the aeration process happens much more quickly and the purity of the infused air preserves and enhances flavours and aromas in a manner that is superior to traditional decanting.

stores information about wines and their features and wineries, including their history, range and location. The app also provides a social media platform for consumers and sommeliers to connect and share decanting programs.

The iSommelier is available in South Africa and costs $2,000 (about R25000) for the unit, which comes in either burgundy or gun metal colours. For more information or to order, email Martine.

Reukema@ifavine.com.

Traditional decanting can take hours which causes the flavours and aromas in the wine to have less effect. iSommelier shortens the decanting time from hours to minutes keeping the full flavour and aromas at their peak. Wine enthusiasts can now experience a softer, rounder and more complex flavour profile.

Oxygenation will soften acidity and reduce the presence of angular, harsh tannins. Even very young wines will be enjoyable without years of cellaring and all wines will benefit from enhanced flavours.

The iFavine smartphone app is a complimentary service which uses revolutionary new technology to enhance the enjoyment of fine wines.

This platform is constantly growing and includes professionally suggested decanting programs that can be accessed by the users, making wine tasting an easier experience. It allows winemakers to upload their recommended decanting programs; allows for remote accessibility any time and place; allows for easy operation of the iSommelier decanter; AUGUST 2015 WINE EXTRA 11

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TableTalk

Rockers Drop Sex 'n Drugs for a Nice Glass of Wine

‘S

ex 'n drugs and rock ‘n roll’ may be a thing of the past as music fans increasingly turn to a nice, refined glass of wine to get their kicks. A survey of music fans found that the most popular wine among fans of rock music is Riesling, the aromatic German grape prized for its floral notes and citrusy zing.

In findings that may reflect the ageing demographic profile of leather-clad head-bangers, D&D, the wine-merchants, concluded that Riesling was the top choice of devotees of Guns ‘n Roses and Queen, bands whose popularity peaked in the 1980s.

The survey of 2,000 adults also found that Sauvignon Blanc was most popular among pop fans, covering listeners to everything from ABBA to The Beatles,

Rihanna or Katy Perry. And classical music fans prefer a glass, or bottle, of Gewürztraminer, the grape of Alsatian origin often paired with Asian food because of its tropical overtones.

Julien Tessier, from D&D Wine Shop, said of the findings: “Like rock, Riesling is a diverse and complex proposition and you can choose anything from a sweet to a dry variety to suit your own personal taste.

Riesling has naturally high acidity so it has immense ageing potential, similar to rock artists who have stood the test of time.

You could say that in a similar way to many rock stars, Riesling was badly behaved and had a bad reputation but it has been rehabilitated and made its comeback, bigger and better than ever.”

(Article courtesy of www.telegraph.co.uk)

AUGUST 2015 WINE EXTRA 13

TableTalk

Booze in baby bottles: A hipster fad too far?

P

unters in a Paris bar have been spotted drinking wine from baby bottles, a sign that novelty food and drink apparatus has gone too far.

to be white wine or cocktails from baby bottles is a sign that gimmickry in the food and drinks industry have gone too far.

The general public has just about come to terms with a section of the culinary world’s insistence that your dinner must be served on anything but a plate – slate, a trowel, a shoe – but the sight of fully grown adults drinking booze from baby bottles still has the power to unsettle.

“A little restaurant full of people drinking actual drinks from baby bottles,” wrote theothernicryan. “Stood outside for about five minutes to make sure it wasn’t some prank or filming for a French version of Nathan Barley. It wasn’t.

Stuff of nightmares this. Imagine meeting your mates and getting there late and not knowing what the restaurant was all about and seeing all your adult friends drinking like babies and just carrying on like it was completely normal."

Captioned by Instagrammer theothernicryan, who took the photo, as the “worst thing I saw in Paris”, this shot of people drinking what appears 14 WINE EXTRA AUGUST 2015

TableTalk A little research has led us to the Refuge hunters @WeWantPlates point out, there's enough going round anyway. des Fondus bar near the SacrĂŠ Coeur in Montmartre, apparently regarded for serving the "lowest-end table wine" in baby bottles. However, the presence of a second bar that has its punters suckling its booze from a teat has emerged in the French capital - Le ZĂŠro de Conduite, which makes its ability to cater for "those who forgot to grow" one of its main selling points. The bar serves a rich variety of cocktails by the baby bottle it's 16 for the first order and 6 for refills.

Le ZĂŠro de Conduite also encourages customers to draw artwork on white boards provided on tables and play board games. The baby bottle cocktail does not seem to have made its way across the channel yet - one Twitter user called on hipster haven East London to "step up your game" - but as gimmick

(Article courtesy of www.telegraph.co.uk)

MAY 2015 WINE EXTRA 15

TableTalk

App Warns Drinkers if they Exceed Alcohol Limits

A commentary published in the online journal BMJ Innovations, revealed the app has been designed to help drinkers “better manage their intake”. It was developed by doctors using clinical evidence and features built-in psychological therapies such as a functional analysis, behavioural goals toolkit, and helpline links to help users avoid “hazardous drinking”.

The study by BMJ states: “Previous research conducted a content analysis of 500 alcohol smartphone applications made available in stores, and highlighted the fact that the vast majority of applications (50%) are not clinical-based, and are largely for entertainment purposes.”

Earlier this year, Public Health Wales collaborated with alcohol awareness charity Alcohol The Alcohol Tracker enables users Concern Cymru to launch the One to log the number of beers, shots, Drink One Click mobile app, which also helps people monitor their or glasses of wine they have consumed each day and calculates alcohol intake. the total number of units. When the recommended daily or weekly limits have been exceeded – defined by national guidelines – the app issues a warning.

(Article courtesy of www.thespiritsbusiness.com)

16 WINE EXTRA AUGUST 2015

TasteTeam Cabernet Franc

Cabernet Franc is one of the major black grape varieties worldwide. It is principally grown for blending with Cabernet Sauvignon and Merlot in the Bordeaux style, but can also be vinified alone. Cabernet Franc is lighter than Cabernet Sauvignon, making a bright pale red wine that contributes finesse and lends a peppery perfume to blends with more robust grapes. Depending on the growing region and style of wine, additional aromas can include tobacco, raspberry, cassis, violets and bell pepper. Records of Cabernet Franc in Bordeaux go back to the end of the 18th century, although it was planted in Loire long before that time.

DNA analysis indicates that Cabernet Franc is one of two parents of Cabernet Sauvignon, a cross between it and Sauvignon Blanc. In South Africa there are only a few producers who vinify this wine as a single cultivar, however looking at the results, there should be more! raspberries and strawberries. As the wines age, Pinots have the potential to develop vegetal and "barnyard" aromas that can contribute to the complexity of the wine.

From left to right: HermanusPietersFountein Swartskaap 2011, by HermanusPietersFountein , RRP: R211. Raats Cabernet Franc 2012, by Raats, RRP: R400. Rainbow's End Cabernet Franc, by Rainbow's End, RRP: R270. Oldenberg Cabernet Franc 2012, by Oldenberg, RRP: R200. Lisha Nelson Cabernet Franc 2010, by Lisha Nelson, RRP: R185. Ridgeback 2013, by Ridgeback, RRP: R150

AUGUST 2015 WINE EXTRA 17

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The modern and spacious tasting room and the panoramic tasting deck provide the perfect setting in which to sample marianne’s award-winning wines. The newly created pÊtanque arena, situated in a citrus orchard, makes for an unusual and unique tasting experience.

Book our famous Wine & Biltong Tasting: Call us on +27 21 875 5040 or email taste@mariannewinefarm.co.za

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Taste

TasteTeam Hermanus PietersFontein Swartskaap 2011 RRP: R211 ; Stockists: Wine Concepts and online at www.hpf1855.co.za

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

Whilst enjoying a second bottle… naturally.

Charlotte says: Imagine plopping one of those plump, squidgy black wine gums into your mouth and letting all of its juicy sweet berry flavours burst all over your tongue. This wine is simply delicious, yet almost childlike in its simplicity and friendly, fruit forward nature. I think everyone would enjoy a bottle or two of this wine without having the urge to overthink it, as whilst it may not be a big, showy wine, it still offers pure enjoyment and that's what wine should all be about.

Eduard says: The colour is a deepish ruby heart that grew from a light edge with maybe just a hint of brown if you tilt it up to the light. I was quite surprised with some geranium flower on the nose with a good hit of pepper and an extra helping of olives with sweetish watermelon-jam to finish it off. The palate is soft to medium with some tannins to keep you busy, but the acidity kept itself in the forefront.

Daisy says: With a purple-brown hue to it, this wine gave rise to smells of pink pepper, dried mushrooms and cinnamon. As you sipped it, there was a tartness of pomegranate and only-justripened red plum. I found this to be lighter on the palate than the other wines in the lineup, not heavy or overly tannic or alcoholic: very quaffable indeed. There was a savoury, almost-beefy element to it, as well as showing off further primary flavours of blackcurrant and mulberries. I wanted to cook it down with dark berries and make an alcoholic fruit compote and then serve this spooned over fresh, creamy, vanilla and cardamom ice cream.

Abraham says: So what to say, what to say…in the words of Brendan Venter in his post-match interview when Saracens lost to Racing Metro in 2010,‘I’ll have to think about it, think about it deeply..!’

Now Bartho Eksteen reminds me a bit of a proverbial“Swartskaap”as he is eccentric, intelligent but not a run-of-themill party supporter who would give just anyone his vote. He probably votes for some odd party like PAGAD (Poultry and Game Acquirers Democracy) – a lot like this Cabernet Franc! You get the faint hints of plums, violets and spices on the nose, yet not really distinctly so. Quite a subdued nose and then the Swartskaap kicks you right in the teeth when it crosses your lips as the

flavours are magnificent. Like a very silky and smooth vanilla custard with rich spices that flood your defences and sideswipes you with a tri-game-acquirer alliance… This is super wine and definitely one you can surprise and impress with at your new fire-pool or homestead!

Ilze says: As it is poured into the glass, a deep smoky ruby red colour is revealed.

Aromas on the nose range from ground white pepper and mint to roses. It has flavours of cinnamon and prickly pear syrup, fynbos and plums. Structurally elegant with a generous length, soft tannins and a silky consistency. I would definitely pair this with a baked Camembert or Brie cheese in phyllo pastry with irresistibly delicious green fig jam or just a bar of 70% dark chocolate.

“…This is super wine and definitely one you can surprise and impress with at your new fire-pool or homestead!”

Guest taster Marcus says: When I saw this wine in my glass, I immediately thought it looked like a runny wine gum. The black one. With a nose of white pepper and an obvious smell of alcohol, this was a surprisingly light and easy drinking wine.

Definitely a good choice when you’ve got friends over for a long, comfy winter night visit. Food that comes to mind is springbok fillet, mashed potatoes, red wine sauce and coriander spice.

AUGUST 2015 WINE EXTRA 19

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

woven in-between. Blueberries, strawberries and even anchovy were the flavour components I experienced after the wine had spent some time in the glass. ‘Anchovy’may sound as if you should gift this wine to an enemy but, truly, don’t. Other aromas of wet fern leaves and tomato stalks swirled around my tongue. Crack it open with pizza and savour every flavoursome moment.

Charlotte says: The darker, deeper colour hints at the intensity of flavours to come. The nose is intoxicating with lots of stewed fruit, dried cranberries, smokey wood chips, forest floor and old spice cologne. Such a heady aromatic mix led me to expect much of the same forcefulness on the palate, yet it is surprisingly light and feminine. It's like finding a big strong man wearing a pair of frilly knickers, it's just a bit surprising but hey, no judgement here. Just nod, smile and pour yourself another glass.

“…makes your mind bob and weave through a sensory Raats Cabernet Franc befuddlement to reconstruct 2012 RRP: R400; Stockists: Cybercellar, Norman Manny vs Goodfellows and online Mayweather!” www.raats.co.za

Daisy says: Peering into the glass, this wine had a deep, dark heart obscuring the bottom of the glass. It felt laden with fruit and heavy, and there was an almost dusty smell to it carrying me to the image of an old library with a massive bowl of red fruit sitting on a table in the middle. In your mouth, this offered an abundance of red berry fruit with lashings of tannins

20 WINE EXTRA AUGUST 2015

Eduard says: The aroma was somewhat shy, so I put it down for a couple of minutes to open up some more while looking at the full colour of a light ruby heart. On second try the nose was difficult to ID, very complex with blackcurrant and a soft flowery perfume on top. I also pick up a rich earthy vegetal aroma with liquorice and pepper to bind everything together. The tannins

TasteTeam lie nicely on the tongue and teeth with a fruity lingering aftertaste. A thoughtful wine that gives you time to think about the Springbok Team Selection for the coming World Cup while sipping away.

Abraham says: A very surprising nose on this delicate wine. You get the normal berry combo you would expect from a Cabernet Franc and then like Mohamed Ali, it gives you a surprise left jab with some cur grass or crushed leaves, even some aromas of violets. Floats like a violet, stings like a leaf..! This is probably one the smoothest Cabernet Francs I have tasted and I was surprised at a bit of a lower alcohol content at only 13.5%.

What is really special, is the fact that you have all the expected full body of a Cabernet Franc and the lovely, complex nose, but then it is also extremely fresh and, as a result, makes your mind bob and weave through a sensory befuddlement to reconstruct Manny vs Mayweather! A very big thumbs up from me! llze says: This wine has a very complex floral and herbaceous nose with aniseed almost potpourri and tobacco. It is charged with a rich punch of dark fruit supported by a good tannin structure and some woodiness. Very complex with a sweet and sour twang to it and even sticks to your palate like peanut butter. I could see this paired well with a meaty, slow roasted oxtail dish.

Guest taster Marcus ays: A nice cherry red, almost blackcurrant, colour fills the glass. With a very soft nose that reminds me of flower petals. It has a mushroomy, herb-like palate that is also pretty tangy.

It might become softer on the tongue if it were to age for another year or so. Overall a nice wine that I enjoyed.

TasteTeam Rainbow's End Cabernet Franc RRP: R270 ; Stockists: Frogitt & Vonkel Private Wine Merchants www.rainbowsend.co.za Daisy says: Sit on a rollercoaster and be taken on the ride of licorice, biltong, spice, and leather. To grasp the aroma, picture a cowboy’s saddle with a bowl of stewed fruit on top of it and throw in a couple of cherry stalks. If you’ve played with a cherry stalk in your mouth, you’ll know the flavour. Now lick the saddle (mindful of who you fantasize sitting in it), take a spoonful of the dark stewed fruits – and you have an idea about the palate on this wine. Later, there’s a thwack of black fruit and aromatic cigar box. It’s inky and scrumptious and made me think of the colour indigo as it danced over my tastebuds.

“This doesn't need food to be enjoyed, but I would recommend drinking it naked.”

Charlotte says: An enticingly sexy nose, full of manly leather notes, pencil shavings, dark bitter cocoa and tobacco aromas entwined with sweet fruit compote. The palate is luxuriously smooth, with a long, lingering finish. Like running a silk tie up a freshly shaven leg, it is pure desire, decadent and erotic. This doesn't need food to be enjoyed, but I would recommend drinking it naked.

Abraham van der Westhuysen Abraham loves to share unique flavours and experiences with interesting people and therefore enjoys entertaining and going out to great restaurants.

Whilst he’s not a wine connoisseur, he makes up with experience with continuous and repetitive research and sampling many varietals.

Eduard says: Rich dark red colour – nearly crimson on the heart. The nose openedup into a fresh spring morning next to a small trout stream gurgling over the mossy rocks, earthy and building towards a cigar box-feel with elegant dark chocolate twittering like the birds in the trees. On first taste the peppery feel of the wine competed with strong tannins after which a velvety fruitiness kept everything together on the lingering aftertaste. I smacked my lips of pure pleasure after tasting this wine. Pair it with that smoked trout you caught in the morning, it just might work out to be a great meal!

this with anything – just savour it on its own.

Guest taster Marcus says: This is absolutely fabulous wine, love love love it!!!! A rugged nose of leather and the sweetness of stewed apricots complemented the beautiful, intense colour. Definitely a wine to bring out if you’re trying to impress people. It feels like I want to serve this wine with deboned spare ribs(not too sure who I’m gonna impress with this food choice ha, ha!), but even pork belly might be a good choice.

Abraham says: This is great dry Cabernet Franc and makes me think of wild berries and smoked pork belly. I also picked up some hints of tea with a soillike undertone. I enjoyed the full flavours.

It is quite young at 3 years, in my opinion, for a varietal that is associated with your typical Bordeaux blend. I would recommend decanting it properly and giving it a fair amount of time to breathe before tasting this very fine wine.

I also liked the“old school”label with the faint artwork in the background. Lovely plum colours to feast your eyes upon!

Ilze says: At first an intense alcohol smell, almost made me gasp for my breath.

And then it opens up into nutty spices such as cinnamon and nutmeg with a touch of soft forest floor. It is slightly acidic at first, but opens up and is well orchestrated and beautifully in balance.

The palate is filled with ripe mulberries, tea and creamy dark chocolate that remind me of my childhood. Takes me back to the time where my best friend and I were eating mulberry jam sandwiches on her mother’s white couch.

I won’t even go as far as pairing

AUGUST 2015 WINE EXTRA 21

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

Oldenburg Cabernet Franc 212 RRP: R 200; Stockists:Norman Goodfellows, Cybercellar and Wine Concepts www.oldenburgvineyards.com Daisy says: Black plums, prunes and sweet spice with nutmeg and cinnamon linked together and did the tango around my mouth. There was a most interesting contrast on this wine of an overtoastiness as well as a green earthiness, with an image akin to smoldering logs on a bed of wet forest floor. The acidity held it together well and on swirling the glass, it offered up the delicious scent of fruitcake fresh out of the oven. It was soft, full and smooth leading me to conjure up the notion of pork belly with apricot chutney and roasted vegetables with strings of fresh oregano and thyme. I almost went food shopping, but then realized it was 9 o’clock at night…

“Black plums, prunes and sweet spice with nutmeg and cinnamon linked together and did the tango around my mouth.”

Charlotte says: Sometimes even the juiciest fruit can give you a green twang, and this is what I get on this wine. Like

22 WINE EXTRA AUGUST 2015

smelling the stem, still attached to the cherry, it's a dry and sweet mix that is not necessarily a bad thing. The finish is thick, and quite dense with a slight bitter, astringent tinge at the end, like a cup of proper cocoa without sugar or milk.

Certainly a unique flavour profile, one which deserves a second or even third glass to lubricate a good debate with your wine loving friends.

TasteTeam wood. I suspect it could pair well with pork fillet and apple jelly.

Guest taster Marcus says: On the nose I smelled a faint burning smell, somewhat like burnt toast. This wine has got a very sharp taste alongside a green taste that I normally enjoy in Sauvignon Blanc. That said I see this wine in front of a roaring fire in winter with cheeses and preserves, talking nonsense with my cousin.

Eduard says: One with crimson in the heart, ruby in the bubbles and a sparkle on the edge. Oak and smoke opened up the nose allowing cinnamon and violets with blackcurrant to roll around the glass.

I also picked up a perfumed caramel to add to the complexity of the nose. I loved the hard tannins to hit out with first sip.

It works well with the acidity making this a strong wine to drink and a great wine to enjoy with a long, lingering aftertaste.

Pair up with that Eisbein you promised yourself for the winter!

Abraham says: Although a little bit light in colour, I definitely pick up the fragrant aromatics of eucalyptus and some hints of cinnamon. Upon tasting I felt the wine to be quite weak although some liquorice and white pepper flavours did come through. I also felt it to be a bit sharp on the palate with not a lot of back to it. A lot like a young Springbok rugby player without the conviction or experience to stay cool under pressure and as a result, get pulled of the field before full time.

Ilze says: This wine has a radiant crimson and purple colour. On the nose I enjoyed berries, cinnamon and touches of toasted walnuts. It tastes of roses, plums, overripe strawberries, liquorice, white pepper and salty caramel. This wine is very sweet (albeit dry) with a long finish and a strong undercurrent of minerality and cedar

Lisha Nelson Cabernet Franc 2010 RRP: R185 Stockists: Frogitt & Vonkel Private Wine Merchants www.nelsonscreek.co.za Daisy says: Reading back on the descriptor of this wine, you’d be forgiven

TasteTeam forthinking I was describing a white: intense dried herbs (almost as if they’ve been left in a pantry for years), cactus, fresh fennel and fresh cabbage leaves.

Certainly a most interesting and unusual nose and even after time in the glass, these aromas remained as they were.

Perhaps not enticing for many, but you must persist. They carried straight through to the palate where they were wrapped up in soft spices and toffee, offering a subtle and very delicate hint of sweetness. I think most would find this wine a little difficult to enjoy on its own, and with the contrast of its intense food-flavours, I think it would pair rather magically with a host of dishes – anything from a broth to stir fry to full on roasts.

Charlotte says: Like a bunch of dried herbs or a bowl of pot pourri, this aromatic herbal mix reminds me of walking into an alternative healing shop.

There is a tinge of sweet vanilla or coca cola in the background, but it's so green and herbal I could almost roll it and smoke it. The palate is soft, with strangely none of the strong vegetative characters carrying through from the nose. It is more unctuous and meaty, long and lingering and beautifully round. Certainly something different and a wine I could happily revisit again and again.

Eduard says: A strong, hard deep red colour with a mighty heart and a thin edge. After a couple of swirls, putting it to the nose, you are greeted with blackcurrant and mixed spice, rosemary coming to the front followed with white pepper and celery. Digging in a bit deeper there is a sweetness of violets and marshmallows to enjoy with the aroma of oak and a feeling of dust. The acidity is well on the forefront followed by some nice hard tannins and quite a long,

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

lingering finish. After a second sip I picked up on liquorice flavours that kept me busy for a while. There is a good balance between nose and palate.

reminds me of Wicks toffees and is slightly sticky. The tannins are complex, yet a bit ripe and the acidity adds to that.

Overall good, elegant, and a wine to pair with strong cheeses or a rich mushroom risotto.

“Purple rain, purple rain….Deeeep purple plum colour that inspires you to song!”

Abraham says: Purple rain, purple rain….

Deeeep purple plum colour that inspires you to song! Berries, berries and more berries on the nose with a hint of coffee or cocoa – blackberries, blueberries and then the distinct mocha coming through very nicely! This blend wine has a very full, yet dark and dry flavour that fills your senses and reminds you of liquorice and spices. It is a little too dry on the aftertaste for my liking although the initial nose and flavour makes it more than worthwhile to indulge together with a nice rich cheese platter or a deboned leg of lamb on the fire. A great wine to leave in the cupboard for a long time as I think it will age very well!

Ilze says: It has an inky red colour that gets lighter on the rim of the glass. The nose is laden with dried herbs, oregano specifically. The flavour on the palate is of plums, strawberries and mushrooms.

It has a sweet aftertaste that

Guest taster Kobus says: With a nose of white pepper and herbs, if it weren’t for the colour, you’d almost be thinking that you were about to drink a joint… it’s that herby. I’d serve this wine with creamy pesto pasta. I must just add that when we went back and tasted all the wines again this one was not as bad as you would think when you first open the bottle, so maybe just open the bottle and decant it for a while before serving.

Ridgeback Cabernet Franc 2013 RRP: R150 : Stockists: Norman Goodfellows, Wine Concepts and Liquor City www.ridgebackwines.co.za Daisy says: With aromas of raw coffee beans, spun sugar, compote and a divine smokiness, I couldn’t wait to get tucked into this. On the palate it offered flavours of mulberries, mocha, peppercorns, green olive and smoked meat. I can think of no better pairing for this wine than a tagine with herb

AUGUST 2015 WINE EXTRA 23

TasteTeam with flavours of chewy fruit cake and something strangely reminiscent of brandy and coke. Big and powerful yet not ostentatious, it would be ideal alongside a juicy piece of prime rib served with a fat dollop of Bearnaise sauce. Heavenly.

“All I know is I am definitely adding this wine to my collection for warming the bones on cold wintery nights, or any other nights for that matter…” tabbouleh. I googled recipes for these and found my mouth watering in an instant. Naturally, though, you can opt for something less laborious and enjoy it with a few snacks (make sure there’s biltong or meat pâté included) and the good old triple‘F’combo…feet up, friends, fireplace.

Charlotte says: A great nose of fudgey, dark chocolate cake, with streaks of darkbitter coffee and musty forest floor. The palate is grippy, yet soft,

24 WINE EXTRA AUGUST 2015

Eduard says: Nearly black in its deep redness of heart, the colour makes the promise of being a complex wine full of surprises. The nose opened with sweet (burnt) caramel, some fudge on the side and newly toasted coffee beans.

The blackcurrant flavours are backed up with a bite of pepper intermingled with refreshing acidity to balance out the hard tannins in a taste experience to remember. The taste lingers for a long time, rolling around on you palate reminding you to pair this wine with some lamb shanks or a “waterblommetjie bredie”.

Abraham says: I could not get enough of the nose on this wine! Fruity and filled with berries, yet dark and complex like a Cabernet Franc should be. This deep crimson purple hued thing of beauty is a sight to behold! The green peppercorn flavour with definite blackcurrant tones coming through is a very nice elegant wine. I think more Paarl Gymnasium than Boys High - is that a good or a bad thing? All I know is I am definitely adding this wine to my collection for warming the bones on cold wintery nights, or any other nights for that matter… I don’t need an excuse to open a bottle at any given time and with this one, I would look for an excuse!

Ilze says: This wine smells of the ocean, sea shells and fynbos. The flavour of cranberry compote combined with herbs such as dill and lemongrass creates a truly unique wine. With its minerality

Guest taster Marcus says: The wine had a wet and earthy nose with a colour that was deep and intense.

Personally I found this wine lacking. I think it should probably rest for a few more years to really develop to its full potential. If I had to serve it right now it would be with a pizza or tapas style foods for lunch outside on a bright winter day. There was a savoury, marmitelike taste to the wine as well which I couldn’t quite place.

Guest Taster: Marcus Marais is an outgoing person who loves wine and honestly believes that wine can turn any occasion into a celebration, however fashion is the big love of his life. Marcus finds people very interesting and he loves listening to stories told by all of these wonderful people.

MAY 2015 WINE EXTRA 25

Special Report

VinPro Managing Director, Rico Basson

SA Wine Industry Committed to Social Upliftment The South African wine industry is committed to accelerating the good progress that has been made in addressing socio-economic challenges in rural communities, through a holistic approach, partnerships and collaboration with government.

26 WINE EXTRA AUGUST 2015

Special Report

T

his according to Rico Basson, managing director of

“The project’s success lies in buy-in from both producers and

VinPro, the representative organisation for close to

farm workers, regional flexibility and ownership, and most

3,500 South African wine producers and cellars, at a

importantly, partnership with government, corporates and

discussion on Fetal Alcohol Syndrome (FAS) in Wellington

other service providers,” said Basson. The VinPro Foundation

recently.

will partner with ARA from 1 July 2015 to roll out the project in two more regions; however the long-term goal is to have

Western Cape Premier Helen Zille called the meeting with

18 social workers in nine regions within the next five years.

representatives from Boland farming communities, local government, NGO’s and fruit and wine industries to openly

By obtaining accreditation from the Agricultural Ethical

discuss the prevalence and underlying causes of FAS, as well

Trade Initiative (Wieta), wine producers ensure that they

as projects aimed at addressing these issues. This followed

comply with local and global standards regarding ethical

an investigation by the Premier into allegations of the use

labour practice. Wieta currently has 1,276 members, with

of the “dopstelsel” – a practice through which employees

close to 17,000 farm workers under Wieta accreditation. The

are paid either partly or in full in alcohol – in the region in a

initiative is subsidised by industry and the Western Cape

Cape Times report earlier this year.

Department of Agriculture, and works closely with other ethical codes, such as Siza in the fruit industry.

“The ‘dopstelsel’ is illegal. To our knowledge it doesn’t exist, and if it does occur, it should be flagged via the

VinPro has a strong focus on the training of vineyard

right channels,” said Basson. He condemned opportunistic

workers, including a practical, accessible DVD training

reporting in the strongest of terms, as it could do irreversible

package covering all aspects of the wine growing season,

damage to Wine Brand SA, job creation and growth in the

as well as a related series of training courses on farms in

industry.

the respective regions. “Funding from VinPro, private and corporate donors, as well as government departments,

Basson said the wine industry agrees with government that

enables us to train close to 2,500 vineyard workers annually,”

alcohol abuse in South Africa is at unacceptably high levels,

said Basson.

specifically binge drinking among the youth. Illicit trade remains a problem, with more than 150,000 unlicensed

The Agri’s got Talent project is a joint venture between

liquor outlets and one in five litres of alcohol sold being

HORTGRO and the VinPro Foundation (representative

homemade mixtures.

organisations for the fruit and wine industries respectively) and includes a singing competition and life skills workshop.

“This is not only an agricultural challenge, it is a rural one.

The winner of the Agri’s got Talent 2015 will be announced

It is therefore crucial for all parties to work together to find

on 31 July. “It is a wonderful platform to showcase the

targeted interventions for alcohol abuse,” he said.

exceptional talent of our farm, packshed and cellar workers, and to empower them with knowledge and skills with which

According to Basson, alcohol abuse is not an isolated

they can make a difference in their communities,” said

problem; a holistic approach is needed to address all

Basson.

underlying issues. He illustrated this by showcasing four projects in the wine industry.

“It is now the time for all stakeholders to collaborate and ensure a better future for everyone in the wine industry

The Industry Association for Responsible Alcohol Use

value-chain, starting at our labour force, the cornerstone of

(ARA), runs socio-economic upliftment programmes in

our industry,” Basson emphasised.

the Perdeberg and Robertson districts. Initiated in 2012 to primarily focus on FAS, the project has expanded to aspects

Premier Zille thanked the fruit and wine industries for the

such as crèche training, health and safety, first aid and

initiatives with which they make a difference in the lives of

financial planning. It involves a project manager and two

their agricultural workers, and appealed to the workers to

social workers, with outsourced training specialists. In the

take pride in their communities, take responsibility for their

two districts combined, the project reaches 51 producers

future and stand up against social discrepancies.

and 1,240 farm workers.

AUGUST 2015 WINE EXTRA 27

EXCLUSIVE INTERVIEW

JACQUES LAGRANGE Shot on location at Societe Bistro Photography by Camilla Rose Coutts

One of South Africa’s top couture fashion designers, Jacques Lagrange is chic, sophisticated and a lot of fun! Wine and fashion go together like a horse and carriage, so we found out where his vinous love sprouted from.

AUGUST 2014 WINE EXTRA 28

JACQUES LAGRANGE Where do you come from?

I was born and bred in Paarl and studied fashion in Cape Town, after which I worked for Errol Arendz. I then moved to Paris where I joined the Richemont group. They launched at a fashion week in South Africa and asked me to do their dresses for this. It was at this fashion week where I made a French style wedding dress and that was pretty much the start of my own brand. I’ve never looked back.

How did you get into fashion?

I always wanted to work in the fashion industry. From a young age I had an eye for style and to me it’s all about proportion, which is a big deal. It really was just that one wedding dress that kick-started my career and people still talk about it to this day. I tought myself to sew at home, but it was during the time I worked for Errol that I picked up a few more tips and tricks. Despite that, what I learnt most from Errol was

how to do business. People often forget about the business end of things and focus on all the frilly bits, the glitz and the glam, which is where they tend to get stuck when it comes to selling your product.

How would you describe your style of couture?

Elegant, chich and sophisticated with a LOT of sex appeal. No matter what your body shape or skin colour, everyone wants to look sexy and this is what I try to achieve.

What is your first standout memory about wine?

It was a Nederburg Cabernet Sauvignon that made me think a little bit longer about wine. I’ve always known what I’ve enjoyed or not, but it was when I drank that wine that I really started to take note. As children we often had a bit of wine with our food. Those years we didn’t have as many options as there are

AUGUST 2015 WINE EXTRA 29

EXCLUSIVE INTERVIEW

“Sometimes you c a n h ave t h e m o s t expensive and highly rated wine, but if you’re not enjoying it with the right people or sharing it, then it’s a waste.” now, but wine was always around, especially growing up in the wine region.

Do you have a preference between white or red?

I must be honest, I’m definitely a Champagne person. I really could drink it every day, but it depends on my mood. In the evening when it’s cold, I’d always opt for a red wine and on a hot summers’ day a nicely chilled white is always a winner. I don’t necessarily think that it’s what you drink as much as it goes about how you drink it. Sometimes you can have the most expensive and highly rated wine, but if you’re not enjoying it with the right people or sharing it, then it’s a waste.

geared up for customers these days that you’re pretty much guaranteed to have a good time wherever you go.

How do you think our local wines compare to its international counterparts?

I think our wine is quite often much better than that from Europe and elsewhere. Unless you’re drinking Vintage Champagne, you might as well drink South African MCC, because I’ve often found that it is much better than Champagne and much cheaper too.

Wine is very expensive overseas and I don’t think that our locals know how good they have it in terms of pricing.

Our red wines are sublime too and we can stand very proud on what we produce.

Have you got a wine cellar or collection?

I have a wine tray, but it never stays stocked up for long. Fairly recently I invited five of my clients round for lunch. The one lady had just had a baby and wasn’t drinking, so between the 5 of us, we polished off 11 bottles of wine.

What’s the point of keeping it anyway?

What is your perfect setting to share a bottle of wine?

Do you have a particular favourite wine?

I really don’t mind. It could be with family, new friends, old friends, loved ones, I couldn’t care less as long as it’s done in good spirits. Wine really brings people together.

I think I do… Louis Roederer has to be one that’s particularly special for me.

As a creative person, do you get your creative juices flowing with some wine?

Do you visit any wine farms?

A lot! I really enjoy L’Ormarins and La Motte. I remember going to Rhebokskloof one year with the Ommiberg festival and I’ve had a great time at Nederburg too. Our farms are so 30 WINE EXTRA AUGUST 2015

Of course!!! I don’t drink while I work, but I definitely come up with great ideas after a couple of glasses of wine and get inspired much more easily. Inspiration is everywhere though.

MAY 2015 WINE EXTRA 31

JACQUES LAGRANGE

If a wine were to be made for you, what would it be and what would you call it?

It’s like going to a nose for a perfume, so the wine would have to reflect me as a person and I would have to give the winemaker a very good idea of who I am. For example, if I were to be on the menu here at Societe Bistro, I would definitely be a dessert, because I feel it suits me best. It would be the same with the wine. I wouldn’t say it should be a straight varietal or a blend, but whatever it is, it would need to reflect who I am. It would have to be called the Jacques Lagrange. I’m pretty sure my clients would buy it too!

What are your thoughts in the Delaire Graff Botmaskop 2013?

“Whilst some might consider this a heavier wine, I think it’s an easydrinking wine. It’s got nice balance and enjoyable flavours.”

If you were to seduce someone special with a wine, what would it be?

I think it would have to start with Champagne and after that I’d move on to either red or white wine, depending on who it is. www.delaire.co.za

32 WINE EXTRA MAY 2015

AUGUST 2015 WINE EXTRA 32

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Frans Groenewald Fresh, season-inspired and local is the mantra adopted

by Gabriëlskloof Restaurant Executive Chef Frans Groenewald, a passionate locavore, whose culinary inspiration remains true to his Overberg roots.

C

ommitted to the fundamental basics of classical cooking methods, Frans describes his own cuisine as ‘Country-style with a touch of Frans’ and creates unpretentious, hearty food, simple in structure yet complex and bold in flavour and texture. He believes that cooking is about using six senses all at once, the last being that instinctive ability to create just the right flavour combinations, without trying too hard.

Dining with him at this magnificently appointed culinary hotspot on the ‘koppie’ outside Bot Rivier calls for an unhurried, wholesome indulgence with an emphasis on real food with a rustic charm. You will not find deconstructed dishes on his menu; rather expect plenty of full flavoured creations, infused with yesteryear nostalgia, but presented with a contemporary twist.

34 WINE EXTRA AUGUST 2015

To this day he draws inspiration from his mentors, his parents who run their own catering company, and Kevin Warwick, principal and founder of the Warwick’s Chef School near Hermanus where Frans earned his culinary wings in 1998. His quest for culinary excellence saw him travelling abroad to cook in the kitchen of Moulin de Mougins, a celebrated, luxury hotel near Cannes on the French Riviera, where he had to cater for numerous Hollywood A-listers, whilst honing his Provençal cooking skills. Frans’ country cuisine infused with South African influences, enhances the overall Gabriëlskloof dining experience by offering an elegant yet homely affair with a touch of local flare.

POTATO AND ARTICHOKE SOUP TOPPED WITH PROSCIUTTO CRISPS AND TRUFFLE OIL INGREDIENTS: • 2kg Peeled and diced potatoes • 1kg Preserved artichokes • Juice of a lemon • 30g Butter • 2 Onions finely diced • 2 Cloves garlic finely chopped • 1.5l Veg or chicken stock (remember fresh is best) • 2 Cups full cream milk • 2 Cups cream • 3 Sprigs of thyme • 6 Slices of prosciutto • Truffle oil Method: Melt butter in a medium sized saucepan, add onion and cook until tender. Add garlic and potatoes and stir well through the onion and butter mix. Cover with chosen stock, lemon juice and milk and let simmer until potatoes are halfway cooked. Add artichokes and thyme and let simmer until veg are nice and soft.

Let the mixture cool and puree soup in a food processor till very smooth. When ready to reheat add all the cream and bring to the boil gently. To serve, drizzle with truffle oil and prosciutto crisps.

Pair it with GABRIELSKLOOF MAGDALENA Retail price: R120 www.gabrielskloof.co.za

To make the prosciutto crisps, place prosciutto in oven on baking paper at 120°C for 10 minutes or until crispy. This can be done beforehand.

AUGUST 2015 WINE EXTRA 35

Livin’thelife

by Maryna Strachan

Groovin' for Miles of Smiles Laughing, smiling and enjoying life is part of the lifestyle that goes together with wine. Socializing with friends and strangers alike can be as daunting to some as it is fun, especially if your confidence levels are a little low, but imagine if your smile was not what it is?

36 WINE EXTRA AUGUST 2015

Livin’thelife

A

bout 180 babies are born in South Africa each year with some kind of debilitating facial deformity such as a cleft palate or lip. Your face and your smile is your business card and, for many, a couple of skew teeth can drastically change what you would otherwise look like with a mouth full of perfect pearly whites.

and through hostile environments to raise awareness and give those less fortunate who have severe facial deformities the opportunity to get the right medical attention and have the necessary reconstructive surgery.

We’re not talking about a few skew incisors, we’re talking about people who can’t speak properly as they can’t form the words in their mouths, some can’t even eat their food as they can’t chew or stand a chance of choking. For these people it’s a matter of survival in many cases.

“Your face and your smile is your business card...”

A study performed with applicants applying for jobs was conducted where actors were sent to job interviews with teeth that were blacked out with makeup. Whilst they were effectively perfectly suited to the positions, they were turned down. Upon returning with their normal beaming smiles, they were employed on the spot.

I was invited to attend the Cipla Comedians for Smiles event recently, which was hosted by David Grier and Villiera near Stellenbosch as it’s one of the many charities that they involve themselves with.

David has ran many miles across a host of terrains

It was one of the first really cold nights of winter with gusty winds and rain that came down sideways later on. Fortunately upon arriving at Villiera’s tasting room we were greeted with a chilled glass of their flagship Monro Brut MCC. Aaaah! The fire was crackling away and the people were arriving in their brightly coloured floral outfits. Somewhere along the way I’d missed the memo that the theme was

MAY 2015 WINE EXTRA 37

Livin’thelife 70’s inspired… Some people really went to a helluva lot of effort and really looked the part.

and Yoko lookalikes, complete with John strumming a guitar, posters encouraging peace and love and lots of tie-dye! Here we also had the opportunity to sample Villiera’s Sauvignon Blanc. I had a couple of small sips, but it was much more a red-wine kinda evening.

“ Walk ing through to the next area, we encountered ‘ hippies’ hoola hooping and playing with fire sticks.

I felt like I’d come across a trance party in a cellar. "

Around 8pm we were ushered into the cellar in groups. This was where the fun began. David Grier was dressed as Austin Powers and went the whole hog, spouting out phrases such as ‘Shagadelic baby, groovy baby and much peace and love’ in his talk. We were briefed on what to expect as the tour progressed and the tone was set for what ended up as the most enjoyable evening I’d had in a long time.

In the next part of the cellar we encountered John

A stunning art exhibition with interesting works by several artists was on display for purchase and you could buy some fantastic shirts that were designed especially to support the cause.

Walking through to the next area, we encountered ‘hippies’ hoola hooping and juggling fire sticks. I felt like I’d come across a trance party in a cellar.

Models showing off garments designed by Hilton Weiner

38 WINE EXTRA AUGUST 2015

Livin’thelife Then it was the turn of a Hendrix look-alike on his electric guitar. He totally rocked with some serious skill. It was here that Cipla representative Nompikazi Matjila presented some background on the project, what it’s about and the various initiatives that are funded by contributions. It was inspiring learning about the many lives that are touched and affected by the Operation Smile foundation as part of the Miles for Smiles initiative.

Ambling our way to the next section of the cellar, we decided that a bit of face painting would be a good idea as we were somewhat under-dressed.

My partner took it to a whole new level, though the neon floral paint looked pretty cool.

In this room there was plenty of delicious Villiera wine and a selection of food available to enjoy.

A dance floor took center stage and the DJ was spinning some sublime 70’s tunes on the decks, some seriously funky dancing was going down.

Finally it was onto the last and main event of the night; comedy central! Mum-Z blinged up the stage in his gold-tops and Jozi style, whilst Shimmy Isaacs had everyone in hysterics and bringing things back to the Cape Flats and Stuart Taylor brought in a Southern Suburbs-meets-Durban twist. There wasn’t a sour face with smiles galore and good spirits in abundance.

Earlier on in the evening we were all given a small padlock with a piece of paper attached to it. On the paper, each person was to write a personal wish and it was at this point where we all had to lock our padlocks to a structure where our wishes would give hope to others.

What the Miles for Smiles initiative is doing to give opportunities to children who were born with cleft lips and palates is truly something special. Each operation costs approximately R5,500 and is life changing in every way. This event, as hosted by Villiera thanks to the Cipla Foundation, was a fantastic way to raise awareness amongst individuals and corporates and the fact that they’ve already raised about R8 Million to do these corrective surgeries is phenomenal.

40 WINE EXTRA AUGUST 2015

I’d love to see even more money raised for this wonderful initiative. If you would like to find out more or contribute in any way, you can check out their website at www.milesforsmiles.co.za.

We’ve Been Drinking Neil Ellis Webb Ellis 2010

N

eil is one of the doyens of the

This wine spent 20 months in French oak

South African wine industry. He has

barrels: 80% 1st fill, the balance in 2nd and 3rd

journeyed from pioneering négociant

fill barrels. “These varietals have a wonderful

beginnings in the early 1980’s, seeking out

affinity,” says Warren. “They are perfect partners;

parcels of interesting vines to make extra

both components very generous and showing

ordinary wines under his own name, to a well

their best, but neither one dominating. The

established family enterprise with a local

Shiraz greets you upfront followed by the

and international reputation for exceptional

Cabernet on the mid- and back palate.” Only

elegance and quality. Today the journey of

780 numbered bottles were produced, with

Neil Ellis Wines is not only about Neil Ellis.

600 bottles available from the cellar and at a

After 40 years of making wine, the next stage

few select specialist wine merchants. Retailing

of the journey has begun with Neil’s son,

at R1000, a fair price for an exceptional wine

Warren, sharing responsibilities as winemaker

with so much heart, this wine was born out of

and viticulturist.

a tenacious and passionate vinous journey. A wine of integrity, produced from vulnerable

The newly-launched Webb Ellis wine acts as a

single vineyards, it will only be produced in

bridge, embracing the past, the present and

perfect vintages and the blend will not be cast

the future. The wine is symbolic of the sharing

in stone.

of knowledge and wisdom from generation to generation, marrying traditional methods

With its deep dense earthy red, this wine’s

with new techniques, and embodying a spirit

aromatics proclaim red and dark fruits with

of innovation, open mindedness and joint

notes of red liquorice and noticeable black

respect.

olives. The palate is seamless, sophisticated and stylish. Combining the structure of Cabernet

The wine takes its name from the Ellis and

Sauvignon with the richness of Syrah, the

Webb families: Neil’s wife Stephanie’s maiden

Webb Ellis exemplifies the judicious balance

name is Webb. It honours the journey of Neil

of fruit and oak. Tight, focussed and poised - a

Ellis Wines from a solo venture to a highly

multi-dimensional continuum. This classically

reputed family business. Stephanie is, and

structured, beautifully balanced wine has all

always has been, the pillar of strength in the

the finesse and integrity to develop and evolve

background, and all three of Neil

with careful cellaring.

and Stephanie’s children play an important role in the business: Warren, who graduated in viticulture and oenology and has a MSc in viticulture, is responsible for the vines and winemaking, Charl heads the financial team while Margot looks after the brand and

Price: R1,000

marketing. Neil is the indispensable mentor,

Available from the cellar directly

guiding career paths and ensuring that the

Website: www.neilellis.com

family takes Neil Ellis Wines to the next level.

The Webb Ellis wine is a blend of 65% Cabernet Sauvignon from the Jonkershoek Valley and 35% Syrah from Groenekloof in Darling.

AUGUST 2015 WINE EXTRA 41

12

Questions Each month Wine Extra asks some rather pertinent wine industry-related questions to some of the key players.

Razvan Macici – Head Winemaker, Distell 1. Selling wine to China

and the Far East. Are you engaging?

producers are talking about fruit-flavoured wines that offer consumers an alternative to beers and ciders. How big this trend will be, remains to be seen but what we do need to recognise is that wine is up against increasing competition.

Very definitely.

More and more, consumers are widening their repertoire

Distell's footprint

to include wine, cocktails, craft beers, single malt whiskies

is global and we

and so on.Personally, I think the trend we are seeing in wine

trade on every

now is one of better balance and refreshment and greater

continent. There

restraint. There is also exciting research being done in the

have been significant

chemistry of terroir and the impact of microbes in the soil.

changes in the Chinese market in particular, and consumers are buying wine for themselves, rather than

At the same time, our understanding of yeasts is growing.

These are some of the developments that will be shaping our wines.

just for gifting. That means there is a buoyant and growing market for really top quality, well-priced wines. And this is

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

an area where we are very well-equipped to participate as

to happen?

we have an excitingly diverse portfolio of ranges and styles.

Many local producers are introducing Mediterranean 2. Local & International wine competitions: Worthwhile or a

varietals better able to withstand drier and warmer

waste of marketing budget?

conditions, and so far, the results have been very exciting. At the same time, new wine-growing areas are

I don't think you can generalise. Some competitions hold

being developed, along the coast, further inland, (like

greater weight than others and their perceived importance

high up in the Matroosberg Pass, for example, where we

can vary from market to market.

have vineyards) and in the southern Cape. South Africans have always shown themselves to be very adaptable and

3. What would happen if SA wine received meaningful

I think that's very true of our wine industry. In Europe, it is

support from government?

interesting to see how some indigenous varieties are being revived to cope with changing weather conditions.

That would place us on a far better footing with other competitor producer countries, the majority of whom derive

6. Bulk exports. Sustainable or insanity?

greater benefit than we do from government funding for research, business development and marketing. As it is,

At Distell our focus is on building and protecting brand

many of our competitor nations already have a significant

equity so this is not an area of our business. However, some

advantage over us in terms of the resources applied by their

producers will tell you they need to include bulk production

governments in developing preferential trade alliances.

in their mix for the cash to fund their other wines. Also, with

4. What’s the next BIG wine trend?

new technology to transport wines in bulk and the cost benefits of bottling in-market, I don't think we can expect

Right now, quite a few of the large-scale commercial

42 WINE EXTRA AUGUST 2015

bulk sales to disappear. What is encouraging though, is that

12 QUESTIONS South Africa's packaged wines are growing and

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

that points to better long-term sustainability for our industry.

forms, mean to the wine industry?

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

The experts believe that well-entrenched brands will

the product?

dominate and that lesser-known, newer and smaller producers will find it tougher but before we predict anything,

I don't think there is one best way. Consumers have different

I think we need to understand what the parameters will be

levels of interest and informational needs. Already new-

regarding permissible communication and then once we

generation wine festivals, loosely modelled on the Wine

know, we can give a far clearer answer.

Riot model are popping up all over the world to cater to new consumers who just want wine to be fun. Trendy wine

10. You get to run WoSA for 12 months and nobody can

bars and wine-by-the-glass offerings are a valuable way of

argue or complain about your decisions. What are you

reaching consumers. There are also many accessible, user-

going to do?

friendly educational apps for people who want to learn about specific wine styles or types, with information tiered

Are you kidding! I'm a winemaker. I would never even

according to how much they want to engage. Social media

entertain the idea of trying to go into marketing. I'll leave

channels are obviously very important and allow people to

that to the experts. Having said that though: I think anyone

talk about wine (and marketers to follow them doing that!)

who takes that role, has to perform a very delicate balancing

but the funny thing is that with all the new technology at

act in simultaneously addressing the needs of the bigger and

our disposal, research tells us that Millennials buy on word of

the small, independent players.

mouth. They go for recommendations from friends, family, colleagues or sales staff in specialty wine stores. We should

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

never lose sight of the value of human connection!

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

8. Our farm workers. Fair treatment or ticking time-bomb?

That government funding you were talking about.....

I don't think you can generalise. It depends on the

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

relationships with employers. Initiatives such as WIETA

time?

(Wine and Agricultural Industry Ethical Trading Association) and Fairtrade are promoting ethical labour and certainly

If I look back 20 years, not many of us would have been

Distell is having a major impact in its drive to ensure fair

able to predict the impact of the Internet on things, so

labour accreditation. All farms owned in full or in part by

I don't think we have a clue about the kind of technical

the company are WIETA-accredited, as are all its grape

and lifestyle changes that will have emerged by 2035. I'm

suppliers producing for the company's export brands.

sure there will be huge packaging changes. Today, it's big

By far the majority of the entire supply base is now

news when producers introduce personalised packaging

WIETA-compliant and Distell has made accreditation a

or new ways of engaging with consumers. Just recently,

key performance indicator. The company also produces

a champagne producer launched a “digitally connected�

several Fairtrade wine ranges. As the country's biggest

magnum. The way it works is that the moment the cork is

wine player, Distell is accelerating ethical certification,

popped, a sensor linked to a receiver in the venue where

assisting South Africa to carve a unique position within the

this is happening, triggers an audio-visual system to present

highly competitive international wine arena. The country

a pre-programmed sound and visual experience. Those

is already internationally renowned for highly progressive

sorts of concepts will probably become de rigeur. But if you

eco-sustainable wine growing and winemaking practices.

are talking about what's in the bottle, I think that with new

Building our social sustainability further enhances our

research, new wine varieties and new wine growing areas,

national reputation. The more of South Africa's producers

wines will become more varied, more interesting and better.

who recognise this, obviously the better for the entire

They will also be made in ways that are far more sustainable

industry.

than now, as this is an area where exciting progress is being made in terms of water and energy saving and also in protecting native habitat in and amongst vineyards.

AUGUST 2015 WINE EXTRA 43

Into the Spirit Mount Gay Black Barrel Rum For more than three centuries, Mount Gay has perpetuated a long-standing Barbadian tradition, producing the world’s oldest, refined rum. Only the finest sugar cane molasses and pure water filtered through the coral heart of the island are selected to create Mount Gay rums. Mount Gay Black Barrel boasts double pot distillation and a second maturation in bourbon oak barrels, which are combined with the harmonious blending orchestrated by the Master Blender to create outstanding rums.

All Mount Gay rums are made from a blend of single column and double copper pot distillates and matured in toasted oak barrels. Black Barrel has a higher proportion of double distillates and, after hand selection

by Master Blender Allen Smith, Black Barrel is the only marque finished in charred bourbon oak barrels. The result is a bold tasting rum with notes of pepper, spice and wood that provide remarkable body and fullness.

On the nose, Black Barrel is a blend of fruit, oaky vanilla, and sweet caramel.

Method: In a tumbler full of ice, pour two shots of Mount Gay Black Barrel. Top-up with ginger beer and squeeze in a wedge of lime. Add two drops of Angostura Bitters and garnish with a lime slice.

BLACK & STORMY • 50ml Mount Gay Black Barrel Rum •Ginger Beer or Ginger Ale •Lime juice •2 Dashes Angostura Bitters •Lime slice Retail Price: R400 Available from liquor retailers nationwide.

44 WINE EXTRA AUGUST 2015

Of all Cape Dutch farms in the Cape, most of them with their own centre and end gables, it is Spier that boasts the greatest number of them: 21 in total, all beautifully preserved.

– Architectural Historian, Dr Hans Fransen

Spier’s award-winning 21 Gables Chenin Blanc and Pinotage wines celebrate the legacy of winemaking in South Africa, as well as our farm’s unique architectural feature – an unrivalled 21 Cape Dutch Gables. www.spier.co.za

Not for Sale to Persons Under the Age of 18

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

AUGUST 2015 This month: Exclusive Vintage Tastings at Bouchard Finlayson After all, The Great Gatsby isn’t Known for Mediocre Events Reuben Invites Cornelle Minie from Babel Delheim Swirls Up Cheese Fondue and Jazz Sundays First Thursday at Pepperclub Hotel & Spa Luncheon for a Cause with Cape Leopard Trust Much More.....

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CAPE TOWN

Exclusive Vintage Tastings at Bouchard Finlayson – Bouchard Finlayson has introduced exclusive vintage tastings for wine enthusiasts keen to experience Peter Finlayson’s older wines. Taking place in Bouchard Finlayson’s wine cellar in the Hemel-en-Aarde valley, the special vintage tastings offer the rare opportunity for wine clubs, vintage collectors and groups of friends to explore the maturation potential of the winery’s lauded flagship wines. Vintage tastings may be booked for a private group of up to 20 people, any day of the week (depending on availability), at a cost of R2500 (R125 per person for 20 people). Due to the exclusivity of the vintage tastings on offer, the varietal theme varies according to the older vintage wines available, as well as their taste profile accessibility. The current theme is ‘Vintage Pinot noirs’, with the tasting including Bouchard Finlayson’s famed Galpin Peak Pinot noir vintages from 1994, 1996, 2001, 2007 and 2009. The tastings are led by Peter Finlayson himself (depending on his availability), or a member of Bouchard Finlayson’s knowledgeable team. The wines are served together with a deli board consisting of a delectable selection of salami, Gruyere cheese, bread and crackers. Bouchard Finlayson can also create a tailor-made vintage tasting for parties interested in other vintage varietals, such as Chardonnay, un-wooded whites or Bouchard Finlayson’s Hannibal red blend. Booking is essential at either info@ bouchardfinlayson.co.za or 028 312 3515.

After all, The Great Gatsby isn’t Known for Mediocre Events This winter Durbanville Hills Wines will ensure you have a festive time during the chilly months with its series of interactive food- and wine-pairing evenings with ingredients from around the world, led by the cellar’s restaurant chef, Louisa Greeff and its winemakers. A celebration of sausages will kick-start the series on 29 July. A sausagemaking demonstration will be followed by snacks and a three-course meal, which includes a variety of sausages from chorizo to bratwurst and fleischwurst and even chocolate salami. On 26 August lovers of pasta can join in for the not-so-Banting menu that will include a demonstration of how to make the perfect ravioli and, in true Italian style, a feast of mezze-style snacks, ravioli, arroz tapado, gnocchi and chocolate pasta for dinner. All meals will be paired with a selection of wines from Durbanville Hills’three wine ranges. The cost is R395 per person for the interactive demonstration, snacks, three course meal, wine and coffee. Booking is essential as seats are limited.

To book or for more information, contact Simone Brown on 021-558 1300 or send an email to sibrown@durbanvillehills.co.za.

Reuben Invites Cornelle Minie from Babel - Babel has achieved international recognition as one of the most innovative restaurants in the Winelands, and the restaurant’s head chef Cornelle Minie does a superb job of introducing guests’palates to a variety of extraordinary flavour combinations based on a colour-coordinated menu. Virtually all of the produce served at Babel is grown on the farm and as a result, Cornelle is fine tuned to cooking according to the seasons. Guests at this evening will be fascinated at the lengths the Babel team go to keep their food as authentic as possible– a trait that Reuben most certainly shares. The Reuben’s Invites evenings are priced at R395 per person (excluding the suggested beer and wine pairings as well as other beverages). Interest in this series of exclusive events is expected to be high and guests are urged to make their bookings as soon as possible to avoid disappointment.

To reserve your table for“Reuben Invites”at Reuben’s One&Only Cape Town, call 021-431 4511or mail reservations@oneandonlycapetown.com.

AUGUST 2015 WINE EXTRA 47

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CAPE TOWN

Delheim swirls up Cheese Fondue & Jazz Sundays - The historic Delheim Estate outside Stellenbosch wards off the winter blues with their popular Cheese Fondue & Jazz indulgences, every Sunday lunch until 30 August. Delheim swirls their cheese fondue to an authentic Swiss recipe that oozes deliciousness and combines Emmental, Gruyère and white wine for a hearty ‘blast from the past’. The fondue makes its way to your table with oven fresh baguette dippers and vegetable crudités. Guests can also order starters from Delheim’s Garden Restaurant à la carte menu at an additional cost. A Delheim Cheese Fondue & Jazz Sunday costs R200 per person and includes a warming glass of Glühwein on arrival, a shared cheese fondue and the soulful, live music which will keep the feet tapping from 12:30 until 15:30. Bookings for the Delheim Cheese Fondue & Jazz Sundays are essential. Contact Delheim at 021-888 4607/079 7353 257 or send an email to restaurant@delheim.com to secure your table.

Le Bonheur Celebrates Ladies of Leisure - On Saturday 8 August you are invited to join winemaker, Lauren Behrens, in celebrating Woman’s Day. Ladies are encouraged to arrive with a group of friends and enjoy a morning of wine and treats. Six wines will be paired with sweet and savoury delicacies at the magnificent Le Bonheur Manor House. The event will run from 11:00 to 12:30 and costs R125 per person. On Thursday, 20 August, winemaker, Lauren Behrens, will team up with foodie, Mari de Kock, from Delicately Different, to create a fabulous six course Winemaker’s Dinner. Each dish to be carefully paired with a Le Bonheur wine and exciting prizes will be included on the evening. The evening is set to take place in the Manor House at 18:30 and costs R395 per person. These events are expected to be very popular, and advanced booking is advised. Call 021-875 5478 or email info@lebonheur.co.za to make your booking now.

Luncheon For A Cause With The Cape Leopard Trust - After a successful inaugural event, which raised over R600,000 in 2014, the Cape Leopard Trust Fundraiser returns on Saturday, 15 August at the Leopard’s Leap Family Vineyards in Franschoek.

The beautiful luncheon will be hosted by Master of Ceremonies Elana Afrika-Bredenkamp and Africa Melane. The function will see celebrity chefs, Pieter de Jager (Leopards Leap), Christo Pretorius Azure), Floris Smit (Bushmans Kloof) and Michelle Theron (Pierneef á La Motte) each preparing and demonstrating tantalizing dishes in a state-of-the-art kitchen that is fully equipped with a demonstration bench. Cameras and two television screens will keep guests closely involved with the culinary action. After the tutorials guests can look forward to enjoying modern and delicious dishes that will be paired perfectly with Leopard’s Leap wines. The first year’s funds were donated to the Predator Ecology & Coexistence Experiment (PEACE). The PEACE project is located in the Northern Cape and is in partnership with Woolworths and Conservation South Africa (CSA). Working alongside the farming community, its long-term goal is to explore ethical predator management in order to develop a supply chain of‘wildlife friendly’lamb for the consumer market. This year funds raised will go towards sustaining The Cape Leopard Trust operations, primarily paying airtime for satellite tracking collars, fuel and financing the resumption of the Cederberg leopard research project. Tickets are available for R1,500 per person and further funds will be generated through an auction on the day. All proceeds will be donated to the Cape Leopard Trust. For more information and reservations please contact Kelly Veldhuis on 021-433 1699 or clt@opulentliving.co.za.

Wine Geek Weekend at Boschendal - A group of wine lovers will morph into wine geeks after a weekend at the historic Boschendal Estate where they can indulge their passion and learn whilst doing it. On Saturday 1 August and Sunday, 2 August, the group will participate in activities ranging from talks, tastings (local and international wines and bubblies), a barrel cellar experience, vineyard walk with a pruning session and great food, in the farm-to-table style for which Boschendal is famous. The overnight package costs R1,900pps or R2,390 as a single supplement. This includes all talks, tastings, experiences, dinner at The Werf Restaurant and accommodation on Saturday evening. The day package costs R960 and excludes dinner and accommodation.

To book, email reservations@boschendal.co.za or call 021-870 4274 and for more information visit www.boschendal.co.za/events.

The Hop ‘n Vine Festival 2015 - Time to embrace winter with revival of the quintessential craft beer, craft wine and gourmet food festival in Cape Town, Hop ‘n Vine 2015. The River Club situated along the Liesbeek River has now been selected to host this prestigious event from 31 July until 2 August (31 July from 17:00 to 23:00; 1st August from 10:00 to 20:00 and 2nd August from 10:00 to 17:00). The festival will be maintaining an intimate air, with the emphasis on craft beer and wine food pairing appreciation. It is the showcase of the emerging Micro Brewing Industry in RSA and the strong wine culture of the Cape region. It will be a safe and educational environment for all to celebrate the art of making and drinking beer and wine expertly paired with gourmet food at a show where the general public can freely interact and share traditional brewing methods, complementing food, products and entertainment. The finest brewers from around the Cape as well as top garagistes / wineries – will unite with Cape chefs cooking cuisine designed to pair perfectly with the wide range of beers and wines on show. There will be a selection of quality foods and non-alcoholic beverages available encouraging families and just about everyone to come along and celebrate! Tickets can be purchased online via www.quicket.co.za at R100 or R150 at the door. For more information visit www.thecraftbeerproject.co.za.

48 WINE EXTRA AUGUST 2015

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CAPE TOWN

Cooking Classes to Perfect Culinary Skills - Leopard’s Leap’s exciting programme of cooking classes is a wonderful way for passionate home cooks and aspirant chefs to fine tune their culinary skills and add some variety to their tables. The upcoming programme takes enthusiastic foodies on a culinary tour of note! Just read these out loud: Pappardelle pomodoro, Panzanelle, Parmigiana de Melanzane, Brodetto di Pesce…

Don’t you just feel like grating some Parmesan and chopping some garlic? Have you always dreamt of going on a food tour of Italy? Join the August Tuscan-inspired cooking class and learn how to cook these traditional Italian favourites. Chefs will share techniques and cooking methods for each recipe, but also general cooking tips and interesting facts about the food and their origin. All classes repeat to offer a morning class with lunch or evening class with dinner. Classes take approximately three hours and are presented from the state of the art and exceptionallyequipped kitchen. Classes can accommodate twenty-two enthusiasts at individual cooking stations with their own stove and utensils. The chef’s every move can be followed on big screen television sets while printed recipes served as guidance on the day and when practicing the newly acquired skills at home.After a busy cooking session, students are invited to relax and indulge in their own cooking-crafts – all beautifully paired

by Leopard’s Leap wines as selected and recommended by Leopard’s Leap Cellar Master, Eugene van Zyl. Reservations are essential and should be made at least a week in advance at 021-876 8002 or cooking@leopardsleap.co.za. Classes cost R650

KWA-ZULU NATAL Pamper Me Fabulous - Join women of all backgrounds on Saturday the 15th of August from 14:00-20:00 to celebrate their diversity and recognize each other’s lifestyles. Whether you’re looking to clock in some much needed pamper time or just want to spend the day with your girlfriends, The Pamper Me Fabulous offers an array of shopping opportunities, activities, informational talks and interactive demonstrations to inform attendees on the latest developments in business coaching, financial health, beauty, fitness, wellness and so much more. What’s more, ladies can also enjoy some serious luxury and take advantage of a number of services including manicures, facials, makeovers, spa treatments and massages. Tickets to the VIP experience cost R250pp and includes a goodie bag, welcome drinks and canapés on arrival and an afternoon of pamper sessions. Ticket discounts are available for groups of 10 or more. This event takes place at Audacia Manor Boutique Hotel, 11 Sir Arthur Road, Morningside.

For more information email ggprojectsandevents@mail.com or call 031-904 3056.

AUGUST 2015 WINE EXTRA 49

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GAUTENG

The Vaal River Wine Route Celebrates 12 Years - Not too long now before the popular annual Vaal River Meander Wine Route treat starts – on for six weeks from the 11th July to the 16th August 2015. This unique inland Wine Route has grown in popularity for over a decade now, entertaining thousands of wine lovers over the grumpy dry winter months. Just 45-minutes from Johannesburg, via good freeway access, one finds oneself at a dozen or more venues on and around the banks of the Vaal River, who have all joined together to showcase over 200 different wines between them. Each venue pairs with one or several different Wine Farms and then together they partner up by showcasing the best of the wines at only R20 for tastings of 8 wines or R40 for tastings of the venue’s whole range (some venues go up to 23 wines). What also spurs all the Venues on is that they have a competition between themselves as to which Venue showcases the Wine Route the best over those 6 weeks – so there is fierce competition between them and the customers are the winners at the end of the day. This year has a nice selection of interesting Wine Estates whose wines one cannot find in your local bottle store or supermarket. These include:- House of Mandela, Ster Huis, Pandora's Box, Louis and Bella vino to name a few. All wines represented on the Route can be bought directly from the venues at cost plus 10%, be sure to use this opportunity to stock up for the winter! Added to this is the unique way you can enjoy these wine tastings and all the“Add On’s too”. You can experience the Vaal Wine Route by houseboat, luxury cruiser, vintage car, water taxi, land taxi, mini bus, bus or just in your own car. The Venues participating are diverse from cigar lounges to cosy pubs, to lovely riverside hotels, to fine restaurants to country quaint establishments and some fun quirky places too.“Add On’s”are extensive – and includes pairings of all kinds, from food, chocolate, desserts, fondues and cheese; to weekend accommodation packages included; cruising wine tasting luncheons, spa treatments with wine tasting; children’s entertainment; even corporate wine tastings; traditional Shisanyama at the local township; a Classic Car museum tour or visit an active winery in the Gauteng area! Some companies regularly use the Wine Route as their Annual Staff or Customer Party - capitalising on Venue’s winter specials – and providing a welcome social outing during the humdrum of the winter months. Vaal Wine Route Passports can be found at all the Vaal Wine Route venues, it contains a map of the Route, all the specials available at each venue, the wines that can be tasted at each venue as well as a coupon page offering great year long offers. Visit 6 or more venues, get each of their Passport Pages stamped to stand a chance at winning the Grand Vaal Wine Route prize. See how many stamped Passport Pages you can collect and earn the title of The Most Travelled Visitor. For more information contact each of the venues or email info@vaalwineroute.co.za for more info on the various packages and offers.

GARDEN ROUTE The TOPS at SPAR Wine Show is Back! – South Africa’s most popular consumer wine exhibition is back and taking the Boardwalk by storm. Visitors will experience wine in a fun and informative environment from 30 July to 1 August 2015. Doors open from 17:00-21:00 on Thursday and Friday, 30 and 31 July and from 12:00-21:00 on Saturday, 1 August. The free interactive Wine Extra Theater has doubled in size and features a range of themed tutored wine tastings. A new addition to this year’s Show includes the Wine Extra Bubbly Bar where visitors will be able to purchase some delicious local Methodé Cap Classique. Bring your purse as you’ll be able to purchase wines as you taste and with great Show offers from exhibitors, you’d be silly not to! If you’ve over-indulged, a free Goodfellas service will ensure that you are driven home safely in your own car on a first come, first served basis. For a full list of exhibitors and more information, visit www.wineshow.co.za. Tickets are available in advance for R100 via www.itickets.co.za or R120 at the door and include a tasting glass, show map, unlimited tastings and free entry into the Wine Extra Theater. There’s no other place to be!

Relax in Drostdy Hof’s Lifestyle Lounge at the Knysna Wine Festival - When visiting the Knysna Wine Festival, and this year it is a quite a celebration being the 10th time the festival is being held, come relax in Drostdy-Hof’s comfortable lifestyle lounge in the main pavilion, sit back and give your feet a rest while slowly sipping on a glass of wine. Drostdy-Hof’s full range is available by the bottle or the glass. Drostdy-Hof is one of 50 wineries from the Cape presenting their wines at the festival, which takes place at the Pick‘n Pay Knysna Oyster grounds on Waterfront Drive on Monday and Tuesday, 6 and 7 July, daily from 17:30 to 20:30. Wines will be available for sale at special event prices. Tickets are available at webtickets.co.za and can also be purchased directly from Knysna or Sedgefield Tourism as well as at Sublime Clothing on Thesen Island. Tickets cost R120 per person and give access to all wine tastings.

It also includes a tasting glass and a booklet on the event and the wines offered.

For more information, go to www.knysnawinefestival.co.za.

50 WINE EXTRA AUGUST 2015

Calling South afriCa’S BeSt WineS The deadline is fast approaching for entry into the International Wine & Spirit Competition (IWSC) for South African wine.

DElIvERy DATES 29th June - 10th July Judging takes place in Paarl at the Grande Roche Hotel (pictured), please ship all samples there directly between 29th June - 10th July.

Enter Online IWSC.NET by 3rd July Email: info@iwscgroup.com theIWSC

@theIWSC

theIWSC

“Winning an award at the IWSC is as good as it gets, it’s like winning the world cup rugby.”

Abrie Beeslaar, Winemaker, Kanonkop Wines

“There are competitions and there are competitions, but the IWSC is one of the few that really works as it is recognised by consumers. Effective competitions need to connect with the consumer and that is something the IWSC does well.

Another reason for the IWSC being our first choice is the professionalism and the way in which it presents itself.”

Bruce Jack, Winemaker, Flagstone Wines

52 WINE EXTRA MAY 2015