Wine Extra May 2015 by Wine Extra Magazine

FOR WINE LOVERS, NOT WINE SNOBS

WineExtra MAY 2015

Celebrating 10 years with Tops at Spar

Tracey Lange Livin’ the Life Veuve Clicquot Masters Polo

TASTE TEAM

Official SA Media Partner

It’s All About that Blend Chef Chantel Dartnall - alcohol makes you younger? - wine to go

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Contents MAY 2015

Editor’s letter Table Talk

Tracey Lange

Matthew McConaughey to Star in The Billionaire's Vinegar - Vingooo, Wine To Go - Robotic Bartender Serves Up Drinks on World's First 'Smart Ship' - Alcohol that Makes You Look Younger?

Taste Team

Interview Now You’re Cooking

We’ve been drinking

Bouchard Finlayson Hannibal 2013

Chef Chantel Dartnall - Mauritian Sea Bass with Tomato Velouté.

12 Questions

Wynand Lategan – Winemaker, Lanzerac

Into the Spirit

The Black Bottle Rob Roy

It’s All About that Blend

Special report

The Wine Show, 10 Years Old, New Partners and TOP(S) Title Sponsor

Livin' the Life

The 2015 Veuve Clicquot Masters Polo

Get out

Our pick of the very best viticultural-based events.

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Smart People. Reliable Technology. Making “Quick” happen!

Editor’s letter O

k, ok, I know it’s been a while, but a lot has happened – all good, I promise! So, after a very short sabbatical, things are back on track and I’m excited to bring you yet another issue of your favourite wine magazine.

Maryna Strachan maryna@wine-extra.co.za Follow us on Twitter @WineExtra @MadgesLife

Harvest 2015 was, by all accounts the earliest in many years, with many producers still nursing their New Years hangovers whilst hitting the cellars in earnest. For some it was a quick one and for others it dragged on a bit, but word in the vineyard has it that vintage 2015 is one of the best in many years. Maybe even the best in history if some are to be believed. I most definitely can’t wait to sample these wines as they are released. For the team here at Wine Extra HQ and The TOPS at SPAR Wine Show, it’s all systems go as we have our four countrywide shows one after the other, starting with Jo’burg early in May. It’s been an exciting time as we’ve partnered with the formidable duo of Andrew Douglas and Brett Archibald from the very popular Bierfest and with a title sponsor such as TOPS at SPAR joining ranks, the opportunities are endless. For those of you in the 4 hosting cities of Jo’burg, Nelspruit, Durban and PE, be sure to buy your tickets and join us. Vingooo are sponsoring all of the entertainment at the Shows, including fantastic modern violin acts, jugglers and so much more. Of course, Wine Extra will be front of house, once again bringing you the ever popular Wine Extra Theater and new addition, the Wine Extra Bubbly Bar – because I just love a good glass (bottle) of MCC! So, without further ado, book your tickets at www.itickets.co.za and please come and say hi if you see me quaffing at the Show. Santé!

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Elevating the event this year is the popular Wine Extra Theatre – a series of interactive talks and edu-tainment sessions hosted by wine buﬀs and industry personalities! What’s the buzz about bubbly? Look out for the special pop-up Bubbly Bar! As if our wines weren’t entertaining enough, there will also be some world class entertainers on site; think an ensemble of street performers and modern musicians, while the event’s décor and design will also be suitably dressed-up to mark the occasion.

TASTE & BUY

JHB 7 - 9 MAY Sandon Convention Centre

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Alcohol Not For Sale To Persons Under The Age of 18

TableTalk This month: Matthew McConaughey to Star in The Billionaire's Vinegar Vingooo, Wine To Go Robotic Bartender Serves Up Drinks on World's First 'Smart Ship' Alcohol that Makes You Look Younger?

Matthew McConaughey to Star in The Billionaire's Vinegar

he Billionaireâ&#x20AC;&#x2122;s Vinegar, the book about the infamous Jefferson bottles affair, is to be made into a Hollywood film starring Oscar-winning actor Matthew McConaughey.

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The Sony Pictures film will be an adaptation of the book of the same name by Benjamin Wallace â&#x20AC;&#x201C; an account of the discovery of a number of supposedly 18th century bottles of wine, their sale and the subsequent legal battles.

Matthew McConaughey, who won a Best Actor Academy Award in 2013 for his role as an AIDS-diagnosed cowboy in Dallas Buyers Club, will take the starring role, previously slated for fellow Hollywood star Brad Pitt.

TableTalk

Wallace's book will be adapted by Michael Brandt and Derek Haas, and Hollywood star Will Smith, among others, will be producing it. The Jefferson bottles – more than dozen apparently 18th century wines from blue-chip properties – were reportedly found in a walled-up Paris basement in 1985 by German collector Hardy Rodenstock. Some of them, including a bottle of 1787 Chateau Lafite, were engraved with the letters Th:J – which Rodenstock said meant they had been bought by Thomas Jefferson, when the future American President was ambassador to Paris. Three of the bottles were sold at Christie’s between 1985 and 1987: the 1787 Lafite, a 1784 Chateau d’Yquem, and a half-bottle of 1784 Chateau Margaux. Billionaire businessman William Koch later launched a series of lawsuits against retailers, vendors and major auction houses involving

allegedly fake bottles, several of them connected with the Jefferson bottles. In 2009 Decanter’s veteran columnist Michael Broadbent, former director of wine at Christie’s, which auctioned some of the bottles, successfully sued Random House, the UK publisher of The Billionaire’s Vinegar, for libel, claiming the book made allegations suggesting he had behaved unprofessionally. Random House apologised unreservedly for making the allegations and accepted that they were untrue, gave an undertaking not to repeat the allegations and paid Broadbent undisclosed damages. Article courtesy of www.decanter.com

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TableTalk

Vingooo, Wine To Go

ith rules banning all kinds of glass bottles in public spaces becoming more common, the clever crowd from Vingoo have brought us one of the most innovative products. Each Vingooo plastic cup comes with an aluminium peel off lid which ensures no leaks or spills while transporting your Vingooo wine, whether trekking up Table Mountain or going to your favourite picnic spot or the beach. OK, whilst drinking in public isn’t allowed in South Africa, technically speaking, there are those who still do it and what a great way to do it. Vingooo comes in 4 different flavours, to appeal to everyone. A red, rosé, white and sangria in case you’re feeling a little more festive. Each cup carries 187ml of wine, a perfect quantity, so you’re not carrying around heavy bottles and aren’t left looking for that misplaced cork when you’re making your way home with a half-empty bottle. The cups are virtually unbreakable and can be recycled. 10 WINE EXTRA MAY 2015

Select your favourite Vingooo at retail stores nationwide and enjoy the freedom that it offers.

TableTalk

Robotic Bartender Serves up Drinks on World's First 'Smart Ship'

Robotic bartender serves up drinks on world's first 'smart ship'

You may have heard about robotic vacuum cleaners and robotic car assembly lines, but how about robotic bartenders? Recently, cruise company Royal Caribbean International announced that it has partnered with Makr Shakr to create the world's first 'bionic bar' aboard its new smart ship, Quantum of the Seas.

Guests can place drinks orders via tablets and then watch as robotic bartenders mix their cocktails. Each robot can produce one drink per minute and up to 1,000 drinks per day, according to Royal Caribbean. The bionic bar is just one of many high-tech features of Quantum of the Seas, which claims to be the most technologically advanced cruise ship in the world. Upon boarding the vessel, guests are issued with RFID wristbands, allowing them to navigate MAY 2015 WINE EXTRA 11

TableTalk the ship, make onboard purchases and unlock their rooms with a simple tap. Every crew member on board Quantum of the Seas carries a tablet with custom apps to keep better track of guests’ tastes and preferences. Whether a guest prefers gluten-free dining, early show seating, or shiatsu massage, these apps help crew members anticipate their needs. Consumer-facing mobile apps also help to put travellers in charge of their cruise choices. Before their holiday even begins, guests can research and book dinner reservations, shore excursions and spa appointments using the Cruise Planner app. Meanwhile, the Royal iQ app allows guests to manage details during the cruise, providing at-aglance views of their holiday calendar, and helping keep in touch with each other and home via phone and text capabilities.

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In the entertainment venue, Two70, six 'roboscreens' stage surprise performances during every cruise, creating scenes while soaring and twisting solo, or uniting as one. Guests can also experience Vistarama, floor-toceiling glass walls that transform into an expansive ambient surface over 100ft wide and 20ft tall that projects any scene – real or imagined – in 12K resolution. Technology has even played a part in making the ship more environmentally friendly. Sophisticated computer modeling was used to reduce the vessel’s energy consumption with efficient hull configuration, engine design and energy saving devices Quantum of the Seas will sail out of New York Harbour from her homeport of Cape Liberty for her inaugural season before departing to her new homeport of Shanghai (Baoshan), China.

TableTalk

Alcohol That Makes You Look Younger?

e love to drink it, but we all know that copious consumption of alcohol probably isn’t doing our bodies any favours. A new brand of Japanese beer, however, claims to actually make you look youthful and more beautiful – because it contains collagen. Collagen is a natural protein which keeps the skin plump and supple. As humans age, their collagen supplies deplete, which is one of the reasons we gain wrinkles. "Precious" beer, which has been created by Japanese company Suntory, is said to contain two grams of collagen per can, and is firmly being marketed at women. The rather bizarre advert declares that: “Guys can tell if a girl is taking collagen or not.”

Collagen-laced beauty products have been popular for a number of years Japan. Beauty-conscious women flock to restaurants which serve food naturally high in collagen, such as pigs trotters, shark fin and chicken skin, while grocery stores also offer collagen-boosting products. In 2009, the convenience store chain Family Mart said sales of its collagen hot pots - known as "nabe", had sold more than double their initial target since going on sale the year before. Experts claim that eating the protein has no discernible anti-ageing benefits, but it certainly isn't putting people off chomping on collagen.

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TasteTeam Itâ&#x20AC;&#x2122;s All About that Blend

Creating a beautiful, balanced red blend is truly an art form. Selecting the various components and their quantities to finally make up something magnificent is a long, and often painstaking process as even the smallest percentage of one cultivar, can hugely affect the final overall taste and from there the anticipation of bottle ageing, brings in a whole new consideration. In this flight, the Taste Team sample a selection of some of South Africaâ&#x20AC;&#x2122;s top red blends, some in the more traditional Bordeaux style, others in the Rhone style blend and yet others, showcasing a unique South African twist.

From left to right: Clos Malverne Auret 2012, by Clos Malverne, RRP: R168. Raka Figurehead 2009, by Raka Wines, RRP: R110. Chamonix Troika 2012, by Chamonix, RRP: R210. Bellingham Bernard Series SMV 2013, by Bellingham Wines, RRP: R259. Saronsberg Full Circle 2012, by Saronsberg Wines, RRP: R275. Eikendal Classique 2012, by Eikendal, RRP: R165

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AN INVITATION TO South African Terrior. French Savoir Faire. Situated on the foothills of the majestic simonsberg mountain in stellenbosch, marianne wine estate is a working farm and boutique cellar that produces some of the finest red wines in the country. The modern and spacious tasting room and the panoramic tasting deck provide the perfect setting in which to sample marianneâ&#x20AC;&#x2122;s award-winning wines. The newly created pĂŠtanque 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

Marianne Wine Estate Valley Road, Off The R44, Stellenbosch 021 875 5040 | info@Mariannewinefarm.co.za | www.mariannewinefarm.co.za

Taste

TasteTeam Clos Malverne Auret 2012 RRP: R168 ; Stockists: Cellar door or online www.closmalverne.co.za

Daisy says: This wine is a deep purple, with primary aromas of cedar and blackcurrant. Dark, stewed black fruit and tart compote follow straight through to greet you on the tongue whilst firm, grippy tannins make their presence felt. Although this is a wine that could be said to stand tall, it displays more medium-bodied characteristics making it dangerously easy drinking… SO, either drink with food, or in the safety of company in a confined space. Charlotte says: The nose is familiar, full of hearty, warm, earthy spices and a rich port like character that makes one yearn for the cooler winter nights, fluffy blankets and a roaring fire. Plump juicy mulberries, brandy soaked cherries and

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

sweet red liquorice all add a mouthpleasing sweetness that belies the well integrated, dry, meaty tannins that give structure and depth. Share a bottle of this with your beef bourguignon, adding a few splashes to this wholesome stew as it slowly bubbles away, whilst enjoying a large glass for yourself - the perfect way to spoil the chef. Eduard says: A manly wine, making a statement from the word go and claiming your taste palate just because it is so headstrong and full of itself – with good reason. On the nose there is the boldness of Cabernet Sauvignon with just enough mystique to make you want to find out what are the other varieties to be picked up behind the next swirl of the glass. A sweetly whiff of plum and a tinge of lavender gives a hint of a gentle side, but on the taste the tannins are full and bold. I really liked the general feel of this wine and on the second sip, a balanced fruitiness worked itself past the first robust feelings. This is the kind of wine to pour a second glass, wait a while for it to open up and then enjoy! Eugene says: This wine presented with the spectacular colour of a rare jewel; a colour one would expect from some exotic elixir, which promises to prolong life. The bouquet didn’t disappoint either, with lovely notes of camphor, lavender and dark berries. The first impression on the palate was that it was fairly spicy, which hinted that it might be a young wine. This was offset by a taste that lingered much longer than I expected and held a superb balance of smokiness and dark fruit. Ilze says: This wine presented with the spectacular colour of a rare jewel; a colour one would expect from some

“A manly wine, making a statement from the word go and claiming your taste palate just because it is so headstrong and full of itself…” exotic elixir, which promises to prolong life. The bouquet didn’t disappoint either, with lovely notes of camphor, lavender and dark berries. The first impression on the palate was that it was fairly spicy, which hinted that it might be a young wine. This was offset by a taste that lingered much longer than I expected and held a superb balance of smokiness and dark fruit. Guest taster Nico says: : A wine with a deep red colour and fresh aromas on the nose that I associate with a farm at sunrise combined with oak undertones. This is a full-bodied red wine with tannins at the forefront, hints of overripe berries and wood and it ends with a pleasant spicy aftertaste. This is a truly South African, unique, red blend that will get my vote over most of its competitors.

Raka Figurehead 2009 RRP: R110; Stockists: Makro, Pick ‘n Pay and Checkers www.rakawine.co.za

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…

Eduard says: Oh, what a joy! A ruby red wine joined in a light heart in the glass, ready to swirl and put to the nose. Feathery and light were my first words to write down in my tasting notes. With the second swirl the complexities grew. It kept its lightness on the nose and tried to hide the different cultivars in a subtle and most enjoyable bouquet of aromas. Some Cabernet Sauvignon with a dab of Pinotage and Cabernet Frank intermingled with fruitiness add to my smile. The lightness grew into the taste with the softest touch of tannins to complement this wine. If Tinkerbell were my date for the evening, this wine would be my choice to serve. Daisy says: This 5-berry band instantly plays a tune that makes you sit up and take notice. It is a deep ruby colour with redcurrants, red cherries and cocoa powder whipping over the tongue. This wine seems to display rather high alcohol when you swallow that first sip, so as brave as you may be, my humble opinion is that it’s best served alongside some tummy-lining nosh. Further aromas of lavender push through with flavours of eucalyptus, fynbos and cranberry sharing a suave showdown at the end. Charlotte says: Like my grandmother’s voluptuous bosom, this soft, welcoming nose envelops you with its comforting pot-pourri of lavender, violets and Chanel no. 5 and instantly makes you feel right at home. Ample juicy fruit abounds, studded with candied ginger, sticky toffee pudding and dark chocolate, so dieters beware, this will tempt even the strongest resolve. Delve into a glass or two when feeling down and let this seductively soft wine melt away your troubles.

“This is truly Sylvia in Fellini’s La Dolce Vita - big, bold, curvy and sensual...” Eugene says: The bouquet was creamy and subtle, hinting at a wine that had already come into its own, although it was still perfectly sweet on the nose. I detected hints of citronella and other citrus fruit, which made it seem as if this wine was begging to be consumed along with a generous helping of lemon meringue. The palate was much drier than I had anticipated, with an earthy feel of mushrooms and nuts. It made for a wonderful contrast between smell and taste, which imparted an invigorating experience.

TasteTeam of blackcurrant and raspberries that unfolds to creamy cassis and warm cinnamon for spice. She is very flirtatious and has a lot of depth and tang. Even the ripe tannins make your toes curl. This is probably great with any meal. I would most likely just skip the meal and have the bottle to myself. Guest taster Nico says: The very dark, red colour with visable ageing signs, already creates a pleasant expectancy of a well-structured wine, which the palate definitely confirms. The bouquet and taste opens with soft, lively fruit. The full, round, wooded taste gets better and better with a “feel good” aftertaste that is extraordinary. Drinking wine in a modern cellar with a few spider webs to give it a vintage character, springs to mind.

Chamonix Troika 2012 RRP: R210 ; Stockists: Makro, Pick ‘n Pay and Norman Goodfellows www.chamonix.co.za

llze says: This is truly Sylvia in Fellini’s La Dolce Vita - big, bold, curvy and sensual black fruit on the nose whilst dancing in a fountain with an awe inspiring dark ruby gown. This wine has layers

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TasteTeam Daisy says: Primary aromas of red fruit greet you on the nose of this wine, followed by cinnamon, nutmeg and vanilla. And no, it’s not liquid milktart in a glass. This full-bodied red displays smooth, medium tannins with whiffs of smoke, toasty oak and a burst of sour red cherries at the end. This is certainly a well-structured wine that pulls the fruit and oak components together in great harmony, whilst boasting a lingering finish. To be enjoyed now by all means, but I’d lay this gem down for a fair while longer and see how she unfolds… Charlotte says: Like the perfect piece of moist biltong, infused with the dry spices and herbs, tinged with salt and offering a meltingly soft fatty richness, I could chew on a glass of this for a while. The dry, yet soft and full savoury finish inclines me to serve this with an elegant, yet hearty dish of springbok loin, or something similarly gamey, yet lean with all of the trimmings. I would also love to see how it would open up with some time in a decanter or similar as I have a sneaky suspicion that there may be more to this wine than meets the eye...

“This wine represents the epitome of beauty, Helen of Troy-type wine.” Eduard says: Sometimes you get a fruit salad in the middle of the table after a hearty good meal on a lazy Sunday afternoon. You don’t need to see the fruit salad; you can smell it, proclaiming it to be the highlight of your meal with magical flavours drifting in the air around you. This wine opened up its

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Eugene van der Walt Born and raised in Johannesburg, Eugene's studies eventually lead him to Stellenbosch. He is now fortunate enough to live and work in the beautiful Western Cape. He has a passion for literature, food, wine, friends and anything to do with the ocean..

aromas just by being poured into the glass, smells intermingled with the high expectation of something special to follow. The nose was really special. Then going on to the taste, there was just something short for me to proclaim this wine to be great instead of really good. I did enjoy the wine, it is really good! Give it a year or two in the bottle – the taste will catch up to the nose to balance the wine out into being considered as one of the greats. Eugene says: This wine was one of those that you never want to stop smelling. Bursts of fruit and berry including strawberries, mulberries and even a dollop of caramelized onion. If I was happy with the bouquet, I was enraptured with the effect on my palate. Extremely yummy berries and soft fruits which made it veritably impossible to put the glass down. I would like to go away to a mountain retreat and take along nothing except this wine; the clean, fresh air being complemented by an avalanche of fruits. Ilze says: This wine has a dark ruby colour, smells like sweet, ripe berries, oak spice and vanilla. It is smooth, velvety and full-bodied like a D-Cup in a push-up bra with waves of berries and black fruits. A lovely long aftertaste wrapped up some good tannins. This wine represents the epitome of beauty, Helen of Troy-type wine. Pair her with something spicy and oriental. Guest taster Nico says: This wine has a light red colour with a high sugar content, seen on the inside of the glass. It smells like an early morning stroll through a cherry orchard still covered in dew. A fresh, fruity taste comes to the forefront. Rich fruit cocktail, with a

hint of citrus fills your mouth. It does not last long before you want another sip of the fresh, fruity explosion caressing your taste buds. This blend compares well with the visions of a fair, youthfull bride, dancing barefeet on pink and red blossoms in her white, summer wedding dress, bursting with energy.

Bellingham Bernard Series SMV 2013 RRP: R 259; Stockists: Cellar Door, Makro and other fine retailers www.bellinghamwines.com

Daisy says: This wine makes you sit up and take notice in the same way as Sophia Loren, Marilyn Monroe and Vivien Leigh (please tell me you see what I did there…SMV?) walking into a room at the same time. Aromatic fynbos and its sweeter cousin, honeybush, rise up through the nose, interweaving through a savoury, earthy component and a pop of pink pepper. On the palate, stewed black cherries, dried herbs and

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.

well-integrated tannins make for a full mouth-feel and deliciously satisfying finish. After some time in the glass, more prominent aromas of sage and cassis push through. Try and keep your paws off this long enough to bury it somewhere dark and cool and don’t return to it for at least five years. Charlotte says: I like surprises, and this one certainly gave me one with its wonderfully contradicting elements. Whilst one sniff offered intense cranberry, berry fruit aromas, both tart and sweet, the next sniff gave meaty, smokey almost salami like notes - spicy, oily and rich. Then, in case you weren't confused enough, the first sip is as smooth as a baby's bottom, incredibly soft, plump and enticing whilst the second gave more grip, with layers of aromatic herbs like lavender and thyme. Like Johnny Depp in Chocolat, this is exotic yet approachable, sexy yet not too intimidating and altogether temptingly delicious.

“I will select this bottle when pageing through my photo album filled with happy memories.” Eduard says: Beautiful, beautiful red - burgundy in the glass. It is “sweetpretty” on the nose, really fruity with a hint of dust and the full smell of a Protea. The aroma opened up my imagination, leading me towards a rose garden while the kids next door are toasting some marshmallows. It is soft and fruity on the palate with some beautifully hidden tannins just waiting to balance

everything together in a very pleasant and luxurious taste experience. This is so much more than just a drinking wine, this is one to treasure! Eugene says: This wine was offthe-charts smoky on the nose, with lovely notes of oak and sandalwood and a measure of rooibos to boot. Even though it presented with high tannins and was quite brisk at first, it smoothed out to linger like I imagine a well-aged wine would taste. Lovely berries and even a hint of sweetness on the aftertaste. I think this would pair beautifully with smoked meats, or even roasted duck with cranberry sauce. Ilze says: The wine pours a deep purple colour in the glass, revealing the most incredible aroma of alluring rose and violet. The palate is intensely fruity, infused with black and red berry and cherry aromas and delightfully layered with dark chocolate, comforting spices, which are both strong and graceful like a spicy Latino woman. She has a long, smooth finish and the right amount of complexity. Perfect for succulent and comforting winter food. Guest taster Nico says: This wonderful wine shows itself in a purple, plum red colour. The nose takes one back to recently carved cederwood shavings in a carpenter workshop, produced by skilled hands. The bouquet is completed with a hint of freshly cut roses. On the palate you will find dense, creamy black fruit interwined with the oak tannins. It is furthermore soft with a deep and long mouthful of happiness and ends with a pleasant spicy undertone that produces a smile. This classic red blend is young, but very wize and I will select this bottle when pageing through my photo album

TasteTeam filled with happy memories.

Saronsberg Full Circle 2012 RRP: R275 Stockists: Ultra Liquors, Makro and Distri Liq www.saronsberg.co.za

Daisy says:A deep dark colour, which prevents you from seeing the bottom of the glass. It smelled earthy of soil and wet leaves with notes of sweet herbs - basil and oregano - and a sweeter element, almost like kirsch, coming through. There was also a beautiful whiff of yesterday-today-&-tomorrow flowers (the Latin name for this being ‘sweet smelling.’) On the palate, a soft spiciness ebbed across the tongue with accompanying flavours of ripe, sweet plums and sweet black cherries. On swallowing, the alcohol prevailed ever so slightly over the fruit, but with a savoury layer and a scrummy taste of macerated strawberries making for a moreish finish.

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TasteTeam Charlotte says: A warm-blooded creature, this rich enticing nose gives chewy cocoa, maltezer sweets and intense sweet spice that combine into an alluringly decadent concoction from an exotic location. As my shorthand notes from the tasting sum up nicely: "bloody amazing". Who needs fifty shades of grey when you can have fifty shades of red, bring on the whip I say, I would certainly take some pain for this pleasure. Eduard says: The burgundy in the heart of this wine carries all the way to the edge with just a hint of brown showing its years in the bottle. A deep nose with dark chocolate set off on the background of canned jam with a hint of acetone and smokiness, just to keep it interesting. The taste was really different from the nose – good different! It fills the whole mouth, not with tannins but with fruit, balanced out with some acidity growing towards a lingering aftertaste full of spice and a hit of pepper. All the cultivars are working together to keep your interest in this wine, taste after taste. It was really difficult to put this one away to taste the next wine. That is how good I found it to be. Eugene says: With this sublime creation, I had an instant love affair. It was like being blindsided by an angel. The bouquet was strongly reminiscent of dark chocolate or coffee along with the aroma of dark fruits. It held beautiful creamy flavours - all perfectly rounded. The taste of prunes in cream made me feel warm and happy; the glow of newfound love. It would be a sin not to enjoy this in front of a fireplace in the middle of winter, drinking it slowly and savouring each sip.

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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.

Ilze says: The wine has a deep, inky black colour with a bright purple rim. It has an intense mocha smell, integrated with succulent dark fruit, slightly smoky, red berry and ripe cherry flavours. Then it gets even better with seductive spice and delicate floral undertones. Integrated oak and silky tannins ending in a long finish back the soft, full-bodied and elegant mouth feel. I’ll do a Whitney and drown myself in a bath filled with this wine. Also, it would pair well with a chocolaty dessert.

Eikendal Classique 2012 RRP: R165 : Stockists: Pick ‘n Pay Liquors, Makro and TOPS at Spar www.eikendal.com

“Who needs fifty shades of grey when you can have fifty shades of red, bring on the whip I say…” Guest taster Nico says: The pick of the red blends in this flight, for me. It starts with a deep, purple-red colour and produces, at first, dark fruit and berry flavours, but after decanting, it opens up into freshly ground, good quality cocoa beans and spices. This continues on the palate with dark chocolate and plush fruits. The next chapter flows into extraordinary silky soft tannins, lingering for quite a long time in your mouth. It ends in excitement and one is left wanting more and more exposure to its exceptional character.

Daisy says: This was a thick, dark nectar owning a beautiful deep blackberry hue. On the nose there are hints of dark berry compote and stewed black plums, paired with sweet spice that laced its way through the fruit. This wine certainly boasted a rounded mouth-feel with warm tannins and red liquorice calling you back to the glass after each sip. I picked up further layers of eucalyptus, aniseed and uncooked steak. Speaking of which, I would rather like to enjoy this with a rare fillet, served alongside fresh, crunchy onion rings and a green salad drizzled with blue cheese dressing… Food porn in your own home Charlotte says: Like a difficult teenager, I feel like this needs some time to develop and find its place in the world. It has intense fruit flavours, but with a sharp, very dry finish, which would

TasteTeam benefit from being left alone for a few years before proper judgement. Despite its currently unbalanced demeanour, this awkward adolescent may just grow into an elegantly sexy supermodel or, of course, it could just become another boring old fart with a beer belly and no personality. I suppose we shall have to wait and see... But isn't that what makes life interesting? Eduard says: This is the darkest wine I’ve seen in a long time – nearly black liquorice from the heart to the edge. I think it was made to decant – wait a while for it to open up, let it breathe. I picked up hard aromas of wet leaves under a tree, cigar smoke and an open packet of Wine Gums – all creating the expectation of hard tannins. The aftertaste lingers on for a long time, waiting for that steak you took out. I would classify this wine as one that would carry you slowly and surely through the night, just the right choice for the coming winter in front of a warm fire and a winning game of rugby on the telly. Now you can braai that steak and enjoy the moment.

“…Coco Chanel embodies this seamless Bordeaux blend.” Eugene says: This wine briefly pretended to be shy and unimpressive, but quickly showed her true colours. The bouquet was infused with spicy, stewed fruits, but it held a shadow of biltong-like aromas. Like the bouquet, the flavours were mostly of spicy fruit that was relatively brisk, belying its age. This, however, improved surprisingly

when the wine had been aired for a while. It became substantially softer on the tastebuds. I can think of no better wine to be served to a true carnivore - it literally screams to be pared with meat. A dose of fillet with a fat dollop of bearnaise sauce and a generous glass of Eikendal Classique would top my charts of must-haves!

Guest taster, Nico van Helsdingen, lives in Somerset West with his wife, three sons and three dogs. He is an Ophthalmologist, but away from medicine, he enjoys the simple things in life like spending quality time with his family and friends, which are amplified with good food, wine and any picturesque setting in nature.

Ilze says: In her strong-headed, elegant, opinionated, passionate, entirely French way, Coco Chanel embodies this seamless Bordeaux blend. First and foremost with this one - decant or aerate. It is a classy, yet understated red wine with staying power. On the palate, the sweet, ripe blackcurrant and red plums, followed up with slight oak spice, a tealeaf sort of fragrance, mint chocolate, tobacco, leading to a very smooth, earthy finish. On the palate it grips with fine, silky tannins. I would say let the wine sleep for a couple of years. Something to treasure and look forward to opening. This is a wine I would pair with all three courses: Carpaccio, fillet and a rich chocolate and berry tart. Guest taster Nico says: A light red, almost pink colour cathes the eye. The aromas of this shy red wine best comes to the fore in a decanter, with strong fynbos intermingled with rotten leaves. The strong taste of sweet ripe, black fruit is initially overwhelming. True to its shy character, later on, a mild earthy, spicy undertone shows itself. This wine is packed with potential and only a dark, earthy cellar and patience will be able to bring out its mind-blowing, classy maturity.

MAY 2015 WINE EXTRA 21

Special Report

10 Years Old, New Partners and TOP(S) Title Sponsor For the past 10 years The Wine Show has been bringing the best wines to Gauteng. From humble beginnings at Gallagher Estate through a growth spurt into the Coca Cola Dome, the Show moved to the Sandton Convention Center 2 years ago. This year, itâ&#x20AC;&#x2122;s back and with a brand new title sponsor on boardâ&#x20AC;Ś

22 WINE EXTRA MAY 2015

Special Report

eaming up with South Africa’s biggest liquor retailer, TOPS at SPAR, the Show is no doubt going to once again wow visitors with a revamped event experience designed to entertain and engage seasoned wine-lovers as well as up-andcoming wine fans alongside a phenomenal range of wine producers. A milestone year in its history, the 2015 shows kickoff in Johannesburg in May, before rolling-out in Durban, Nelspruit and PE with TOPS at SPAR Bierfest’s Andrew Douglas and Brett Archibald as the show’s new partners. The pair - respected event producers with over 20 years’ industry experience between them - has acquired a major stake in the business as well as brought on board its title sponsor. John Woodward, The Wine Show’s originator says, “This heralds a new chapter for The Wine Show. By benefitting from Andrew’s and Brett’s big-event experience, not only will the show be elevated with respect to layout, décor and entertainment, it will also be marketed at the wine-loving community and consumer crowds on a mass scale not yet seen by local wine events before.” For instance, while previous years have seen the show partner with The Star, Highveld Radio, Algoa FM and DSTV, among others, this year it pumps a 300% increase into radio and 700% increase into outdoor/billboard spend. “They are arguably the top performers with respect to delivering quality and quantity footfall so we’re investing heavily in these two channels,” says Woodward. This boost puts the show in good stead against the background of an increasingly competitive experiential and interactive festival and event market. “Consumers are spoilt for choice when it comes to things to do, so we’ve added a host of new entertainment attractions to the original line-up of edutainment which includes the ever-popular Wine Extra Theatre. A sneak-peak includes the Wine Extra Bubbly Bar, performance artists, a modern violinist, variety of contemporary food options, as well as an overall décor and design revamp.”

Besides the entertainment, visitors can also buy and try wines and courier them home same-day using the handy Sip ‘n Ship service. “We’ve pioneered this concept for over 10 years and in the process generated wine sales direct from the floor of over R24-million!” Responsible consumption is also front and centre this year. While it’s always been a cornerstone to the event’s offering – it has an annual collaboration with GoodFellas – this has been supplemented with TOPS at SPAR’s initiative, DRYVER, an app that allows you to connect with your friends when out on the town to get home safely, as well as the #DrinkSmart campaign presented by Redline Breathalysers. “There’s an undisputed synergy between my and Brett’s consumer event experience and The TOPS at SPAR Wine Show’s 10 year clout and popularity. Through this collaboration, we’re taking this wellestablished event to the next level, making some of our country’s finest wines more accessible to the general public while celebrating the rich cultural heritage, time honoured tradition and nostalgia of the humble grape,” says Douglas. Of the partnership, TOPS at SPAR Group Liquor Manager, Mark Robinson, says he is thrilled at being involved. “The Wine Show is the perfect vehicle for TOPS at SPAR to grow and promote our wine portfolio. It’s fresh, it’s fun and pays homage to our philosophy that life, friends and family should be celebrated.” The 2015 TOPS at SPAR Wine Show tour dates are below. Tickets are on sale via www.itickets.co.za or at the door and include a crystal tasting glass, or visit www.wineshow.co.za for more information. - 7 – 9 May: Johannesburg, Sandton Convention Centre - 4 – 6 June: Durban, Suncoast - 2 – 4 July: Nelspruit, Emnotweni - 30 July – 1 August: Port Elizabeth, Boardwalk

MAY 2015 WINE EXTRA 23

Exclusive interview

Tracey Lange Shot on location at the Tsogo Sun Cullinan Hotel Beautiful, vivacious and bubbly, we caught up with TV and Radio presenter, Tracey Lange over a glass of wine at the Tsogo Sun Cullinan Hotel.

APRIL 2014 WINE EXTRA 24

Tracey Lange Where do you hail from? I was born and raised in Somerset West and lived there until about 5 years ago when I moved into Cape Town for the first time. I still visit Somerset West often as my sister still lives there and I have many friends there and besides, it’s just down the N2. I am enjoying city life though. We know you as a radio and TV presenter. How did you get to where you are today? I started to study law and even got a bursary from a great law firm who agreed to pay for my last few years at University, but then I met an amazing Director, who became a very good friend. He often asked me whether law was really my passion and reflected my personality. He kept nagging at me to try something a little different. I then decided to pursue some ‘fun’ things in my off-time, just to explore a little. We are always led to believe that you need to find that job that gives you security, a pension, medical aid and all the rest. I then started to help out at a community radio station in Somerset West over weekends in October 2007. Someone then heard me on air and I was

approached to start at Goodhope FM in September 2008 and the year after that, I started presenting for Pasella. I’d decided to give myself 3 years and if I hadn’t achieved anything in that time, then I would walk away. That obviously wasn’t the case. After 5 years at Goodhope FM, I joined Smile FM and recently I was fortunate enough to join the team at Heart FM. While I was still at Goodhope FM, Bravo approached me and asked me to be one of the lead anchors of the show, which I’m still doing. Today it’s one of the shows with the highest ratings on DStv, which I’m really proud about. Do you have any regrets that you gave up your law career? None whatsoever! My only regrets in life are eating way too much chocolate! When did you first realize that you enjoyed wine? Well, I grew up in a home where my folks loved to have a glass of wine, especially on a Sunday. My Mom grew up in a home where they had a glass of wine every night, so as kids, she and her brother would have a small glass of sherry. Wine was therefore

MAY 2015 WINE EXTRA 25

Exclusive interview

“People often neglect other wine regions because for some reason when they think about the winelands, they think about Stellenbosch, Franschhoek or Paarl only, yet there’s so much more besides that ”

always around. Wine is not something that is unknown to my sister or I. Obviously, as you grow older, wine is always around, especially for someone like myself, who pretty much grew up in the Cape winelands. Suddenly you start understanding a little more about it and you actually want to learn more. For me, wine was always this glamorous and stylish thing and when I was younger, I would have loved to had worked in the wine industry. When I was in my 20’s, I had a much older boyfriend who was really into his wine and he was really the one who introduced me to the various different styles and nuances of a wine. We often went wine tasting and tried different wines. This is when I really fell in love with wine. I love the way my palate changes with the seasons. Now, I always have wine at home and it really has become a major part of my life.

I just wanted to take a drive to Constantia. People often neglect other wine regions because for some reason when they think about the winelands, they think about Stellenbosch, Franschhoek or Paarl only, yet there’s so much more besides that. I love trying all of the different wines and when the people in the tasting room share their stories and passions with you.

What is your favourite white varietal?

The only reason why I would go with this is because he’s not a big red wine drinker. But, it would have to be the KWV Triptych. Whilst it is a red wine, it’s such a beautiful blend. I’ve found that many people who don’t enjoy red, do, in fact, like this one. So, it would have to be a wine that we can share and the Triptych is it.

I love a good Sauvignon Blanc, but I enjoy playing around with wine. I’ve often been pleasantly surprised when visiting friends and they’ve opened something that I probably wouldn’t normally have tried, but found that I actually enjoyed it. I’ve also found that when wine is presented with the right meal, it really comes to life. How about red? Ooooh…. That really depends. I’m quite partial towards Pinotage, but when it’s very, very cold, I love Merlot, so it’s quite interesting how the weather affects what I enjoy drinking. Do you visit wine farms? Yes! I love the scenery and I particularly enjoy visiting different farms, where I haven’t been before. Recently I was fortunate enough to go to Groot Constantia again. I’ve been there before, but 26 WINE EXTRA MAY 2015

Any favourite farms? Ugh… Too many!!! Let’s start with Lourensford, Groot Constantia and the Cathedral Cellar of KWV. I love sitting at Laborie and just looking at the mountains. For me, wine is such a romantic thing and I can really get lost in the whole picture. If your special man were to seduce you with a bottle of wine, which wine would that be?

If a wine were to be made in your honour, what would it be and what would it be called? It would be a Pinot Noir, because it’s a bit of a mix. In Cape Town, we often have 4 seasons in 1 day, firstly and since I’m a woman, my mood can go from extremely happy and exciteable to very chilled and for me, this is reflected in a Pinot Noir. I would probably call it ‘Late Summer’. Also, my name in Greek means ‘summer’, so that’s where it comes from. What is your go-to wine that you know won’t let you down at a gathering?

Tracey Lange

I quite enjoy a moscato and KWV’s Cathedral Cellar version is absolutely divine. I often also find that people are ready to celebrate for no reason at all, so a bottle of bubbly would always work. I always have a bottle of bubbly in the car… just in case… [I love your style! – Ed]

Do you support any good causes? Yes, I support an NPO called Relate. They make the most beautiful bracelets. The gogos who make these bracelets support whole families and the money they earn goes a long way. It’s not a handout and serves to upskill as well. They reach out to other organisations as well. They recently even bought a vehicle for one of the other NPO’s who were desperately in need. I love what they stand for, it’s so positive and I’m proud to be a part of it. You can

buy their bracelets and stack them and they look great. You can also support a range of charitable organisations at the same time and create awareness. I’m often asked about the bracelets by friends and people I meet, so it gives me the opportunity to tell others about it.

Do you have a wish-list of farms you’d like to visit? Well, I’ve been to most of the local ones, so if I could, I’d love to go to France and experience their old chateaux. Even Italy would be awesome. I think it would be a dream come true. To see how they make Champagne in the Champagne valley would be amazing. You are an ambassador for KWV. What does that entail? MAY 2015 WINE EXTRA 27

Exclusive interview

I basically educate everyone I meet about KWV’s fantastic wines. KWV has always been known for its brandy and little focus has been given to their wines, which are excellent. For my 30th birthday last year, they arranged to most phenomenal birthday party in the stunning Cathedral Cellar. I MC all of their events and in return I get to enjoy their wines.

What’s next for you? I would like to be considered to be the radio show host who you want to listen to between 9:00-12:00 on weekdays. It’s a very energetic and fun show. I would love to grow that listenership. I would like to expand my TV involvement as well, not only in front of the camera, but also behind the scenes on the production side of things. There have also been little rumours about singing… So I’ll keep you posted about that…

28 WINE EXTRA MAY 2015

Tracey’s thoughts on the Cape Winemakers’ Guild Cape Point Vineyards Sauvignon Blanc 2013:

“I noticed the colour of the wine first. This colour reminds me of a particular beautiful tree’s first leaves after winter, but I can’t remember its name now! It gives me the feeling of freshness and tastes like spring.”

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Chantel Dartnall is one of South Africa’s most highly regarded chefs. She is the current South African Eat Out Chef of the Year, a title she first won in 2009. Chantel, who combines her classical French training with her love of nature – is famed for producing her own style of culinary botany inspired by the setting of the restaurant and hotel which is situated in the Francolin Conservancy with its abundance of wildlife, birds and indigenous plants. She is passionate about using organic and seasonal produce and strives to render “nature on a plate”

osaic is known for its impressive eight-course Grande Degustation menu as well as its five-course Petite Degustation, which changes four times a year to reflect the seasons. Her style of food has been described as both "botanical" and "contemporary French". Chantel calls it an innovative approach to food preparation and presentation and focuses on using edible herbs and flowers for their taste and beauty as well as

30 WINE EXTRA MAY 2015

their medicinal properties. It is a convergence of art and living food, where the plate is the canvas upon which fresh, organic, heirloom produce creates the painting. She has always embraced her femininity and feels that it is important for a chef to present their true personality to their guests with what they present on a plate. Unlike many other establishments, Chantel is always in charge of the kitchen and in attendance to meet guests when the restaurant is open.

Mauritian Sea Bass with Tomato Velouté Ingredients: • 1 Large Mauritian Sea Bass fillet • 1 tsp Softened butter • 50 ml Lemon infused olive oil • 1 Small onion, finely chopped • 150ml White wine • 2 tsp Tomato purée • Large pinch of saffron, soaked in 1 tbsp warm water • 1/2 tsp Brown sugar • 50g Sun-dried tomatoes, chopped • 50g Freshly chopped lemongrass • 1 Sprig fresh basil • 300ml Fish stock • 150ml Cream • 150ml Milk • Sea salt and freshly ground black pepper IIngredients to cook Sea bass: • 20ml Lemon olive oil • 50g Salted butter • 5ml Honey • Fresh lemon juice, sea salt and pepper to taste Method: Melt the butter in a pan over a medium heat. Add the onion and lemongrass then cook for 2 minutes, stirring, until softened, but not coloured. Stir in the wine, tomato purée and saffron mixture and sugar. Simmer on a medium heat for about 5 minutes to reduce by half, then add the sun-dried tomatoes, fresh basil and stock. Bring to the boil, then simmer for 10 minutes. Stir in the cream and milk and simmer for another 8-10 minutes, until reduced by half and thickened. Blitz with a hand blender or food processor, then pass through a fine sieve into a clean pan, squeezing the pulp dry with the back of a spoon and discarding. Season to taste, then return to a pan, cover and set aside until needed. Keep warm and use as required.

For the sea bass fillets preheat the oven to 170°C. Wash and dry the sea bass fillets and check that there are no pin bones left in the fillet. You can do this by feeling with your finger along the center of the fish – any sharp bits sticking out will be bones, which should be removed with a pair of tweezers. Place a nonstick sauté pan onto the heat and add a few drops of lemon olive oil. Place the sea bass fillets in skin-side down and slowly allow the skin to crisp up and turn golden brown, then place the fillets in the oven for 4 minutes

Chef's note - Watch my YouTube Video Garden of Eden on how to garnish your plate: Part 1: https://www.youtube.com/ watch?v=Si8jtRkY9kk Part 2: https://www.youtube.com/ watch?v=s6Ty5El1NNA&feature=share

Pair it with Spioenkop Virginity I 2012 Retail price: (1.5l Magnum only) R420

Remove the bass from the oven and take them out of the pan and place to one side for a moment and glaze with the honey. Place the pan back on the heat and add a good knob of butter and lemon juice in the pan. Place the Sea Bass back in the pan, season to taste and swirl around for a couple of seconds. Place a spoonful of the fresh dill potato puree into the center of each plate and then sit the fillet of sea bass on top accompanied with the sun dried tomato velouté.

MAY 2015 WINE EXTRA 31

Livinâ&#x20AC;&#x2122;thelife by Maryna Strachan

The 2015 Veuve Clicquot Masters Polo On a magnificent Cape Town summers day, guests of the fifth annual Veuve Clicquot Masters Polo donned their Polo best and stepped into a picture perfect world showcasing the best of Polo lifestyle. Val de Vie Estate, in the Paarl- Franschhoek valley provided an impressive setting for a day filled with couture, beautiful guests, exhilarating polo and perfectly chilled Veuve Clicquot Champagne. 32 WINE EXTRA MAY 2015

Livin’thelife T

his year’s event décor theme, designed to reflect Veuve Clicquot’s latest international ‘mail campaign’ which was inspired by the days when Madame Clicquot used to communicate with her suppliers, agents and acquaintances via traditional mail. Even in today’s fast-moving electronic world, there’s still nothing quite like getting a letter or package in the mail, and the event décor brought this theme beautifully to life, in a setting that felt more like a magical wonderland than an events space. The afternoon provided a welcome pause in our guests’ busy lives, to stop and connect in a beautiful setting with a glass of Veuve Clicquot.

drew in the riveting main game. Bentley was there to not only throw in the ball with Moët Hennessy’s Market Manager Patrick Madendjian at the start of the finale game, but to entertain guests with their magnificent vehicles during the traditional divit stomping at half time.

“Veuve Clicquot believes in ‘letting life surprise you’... ”

For the first time in the history of the Veuve Clicquot Masters Polo, polo fans were treated to a high-goal 12-goal polo tournament with talented South African and international players. Shimmy Beach Club won the opening match against Team Nigus, while team Julius Bär and Veuve Clicquot

The Official Fashion Partners at the 2015 event –Jenni Button and Hilton Weiner - showcased their latest couture collection and quintessential looks on the catwalk, with some surprising and evocative pieces. Renowned creative director Warrick Gautier’s designs were inspired by iconic fashion photographers of the 70’s, where couture met the dark sultry streets of Paris. Hilton Weiner’s collection of custom made suits was inspired by the typical reckless rebel who “danced the night away” during the jazz age, with monochromatic, graphic lines and strong, powerful silhouettes making a statement. The thought provoking show also showcased some of the finest international models

sijnn

W I N E S

O F

M A L G A S

Off the Beaten Track an Incredible Pioneering Vineyard and Winery

MAY 2015 WINE EXTRA 33

Livin’thelife by the events, Model Agency, 3D. Moroccanoil, the Official Hair Sponsor of the event, reflected the latest international hair trends on the runway, with their two of their top international runway stylists flown out specially for the event. There is perhaps no other sport that carries the prestige and class that the Game of Kings does. The opulent affair, co-owned by VIVIDLUXURY and Val de Vie Events, has grown beyond expectations over the years attracting both the cream of the crop of both local and international guests. This year’s VIP guest list included international actors Hakeem KaeKazim, Hannah New, Clara Paget, the Royal Warrant of Appointment for the Royal House of Belgium &

renowned couture designer Fabienne Delvigne and some of South Africa’s finest celebrities such as Lee-Ann and Nicky van der Walt, Jeannie D, Tarina Patel, Jen Su, Maps Maponyane, Siv Ngesi, and many more.

“...showcased their latest couture collection and quintessential looks on the catwalk, with some surprising and evocative pieces. ”

The Bentley car display has become a tradition at this glamourous daytime event. It provides a once-in-a-lifetime experience for the spectators who desire some serious torque. Associate Sponsor and Official Vehicle Partner, Bentley revealed their brand new Continental GT V8 for the first time in South Africa, making it to our shores only days before the big event. The luxury performance automobile manufacturer also Models showing off garments designed by Hilton Weiner

The Kitchen Cowboys' steak sandwich and KWV Café Culture

34 WINE EXTRA MAY 2015

Livin’thelife chauffeur drove guests who arrived via helicopter from the Val de Vie Estate landing strip to the chic clubhouse. Other vehicles on display included the Bentley Flying Spur V8, the Mulsanne and the Continental GT. The MC for the day, Maps Maponyane, entertained and captivated guests with his style, charm and wit, while the Polo Commentator for the day, the illustrious Matthew Pohl, kept guests glued to their seat, not a difficult task with the most riviting polo played on the Val de Vie fields to date. Veuve Clicquot believes in ‘letting life surprise you’, and VIP guests, celebrities and media were treated to perfectly chilled Veuve Clicquot Yellow Label throughout the afternoon, before being surprised by an impromptu ‘Rosé toast’, where everyone toasted to Madame Clicquot, the pioneering force behind the house of Veuve Clicquot. Using a fun rose tinted megaphone to announce the occasion, Veuve Clicquot rosé champagne was paired with pink macaroons – the perfect afternoon ‘hightea’ while the sun was setting behind the exquisite Simonsberg mountains in the background. The Best Dressed competition for the day, judged by Elle magazine - the 2015 event’s Official Media Partner, event founder and CEO of VIVIDLUXURY, Anina Malherbe-Lan, and Warrick Gautier, Creative Director of Jenni Button, were another highlight in the action-packed programme of events. Best Dressed Female of the day award went to acclaimed international actress and producer, Tarina Patel. Best Dressed Couple went to wine power couple Olive and Anthony Hamilton-Russell, while Best Dressed Male, went to to the ever-stylish Siv Ngesi – a difficult choice given the high level of style and sophistication displayed at this year’s event. As the day drew to a close and the sun set behind the magical pink mountains, guests strolled over to the after party, hosted by Shimmy Beach Club, where they danced the night away. Rikki’s taxis made sure that the guests of the Veuve Clicquot Masters Polo in Association with Bentley arrived at their homes safe and sound – the perfect ending to an incredible day.

36 WINE EXTRA MAY 2015

Veuve Clicquot founded the Veuve Clicquot Masters Polo in 2011 in Cape Town at the magnificent Val de Vie Polo estate, supporting the growing love for the sport in the city. Drawing inspiration from polo's global presence, with its rich culture and heritage, Veuve Clicquot continues to bolster this sport in South Africa and around the world. Spectators gather to enjoy polo matches and take part in elaborate and glamorous afternoons celebrating the game. More than any other sport, polo is best savored live, steeped in tradition and perpetuated by Veuve Clicquot.

We’ve Been Drinking

Bouchard Finlayson Hannibal 2013

ear the Southernmost point of Africa lies a valley named Hemel-en-Aarde (Heaven and Earth) framed by mountains and within sight of the ocean, with frost free, soft, beneficial weather and the most perfect clay shale vineyard soils… Established in 1989 in the temperate Hemel-en-Aarde Valley on 125 hectares (312 acres) of Walker Bay's prime viticultural land, Bouchard Finlayson Vineyard and Winery is a small cellar dedicated to the quality production of Pinot noir, Chardonnay and Sauvignon blanc. Ever since releasing their first vintages, the name Bouchard Finlayson has been internationally synonymous with excellence. Today, owned by the Red Carnation Hotels’ Tollman family and under the leadership of Victoria Tollman and winemaker Peter Finlayson, 22 hectares (54 acres) of the estate are currently under vine with 50% devoted to the varietal for which Peter is most acclaimed – Pinot noir. Bouchard Finlayson is furthermore an accredited Championship member of the Biodiversity and Wine initiative (BWI). The development of their Hannibal wine has been a singular success story. Originally prompted by the classic taste and palate of Italian varieties Sangiovese and Nebbiolo, the decision to import these grape varieties in 1989 has led

to the development of this highly successful blend, a situation which took twelve years from import to first commercial launch of the Hannibal label. The name Hannibal was adopted as a symbolic expression of the synergy with the African elephant participating in linking the wine lands of France and Italy together two thousand years ago under the invading command of the classic Carthaginian general. This 2013 vintage is potentially one of the best productions of Hannibal. Superbly smooth with lots of leather ending in a harmonious creamy finish. The colour is bright garnet and the composition here is Sangiovese 52%, Pinot noir 17%, Nebbiolo 15%, Mourvedre 8%, Shiraz 6% and Barbera 2%. In spite of a difficult and wet summer it is a great credit to the winemaking team to have achieved such an exciting result! Flavours of wild berries, black cherry, and spicy plum all combine to present this happy result. According to winemaker, Peter Finlayson, the Hannibal represents “An orchestra of flavours performed from the notes of different Italian and French cultivars.”

Retail price: R245 www.bouchardfinlayson.co.za Available online, from the cellar door or selected fine wine outlets. MAY 2015 WINE EXTRA 37

Questions Each month Wine Extra asks some rather pertinent wine industry related questions to some of the key players. Here’s what they have to say…

Wynand Lategan

Winemaker, Lanzerac

1.Selling wine to China and the Far East. Are you engaging?

Yes we are engaging. China and the Far East is definitely one of the bigger growing markets for SA wine. Like all markets, it is constantly developing. At the beginning these markets were looking for ‘the most expensive wines”, but are now also looking at value for money wines. These markets have to be taken seriously. 2. Local & International wine competitions. Worthwhile or waste of marketing budget?

Damned if you do and damned if you don’t. Great way to build a general perception and awareness of your brand. Every wine maker wants to win big and will take a win if it comes their way. Most of the time there is an element of lottery – especially in bigger competitions. For established wine cellars/ brands, competitions are less important. 3. What would happen if SA wine received meaningful support from government?

The local wine industry continues to contribute significantly towards the national GDP and tax base. It is also probably the biggest provider of work in the Western Cape. Meaningful support means that we can become more competitive and grow the industry. At this stage, I think the government 38 WINE EXTRA MAY 2015

is hesitant to give agriculture too much support. In a way the industry also becomes ‘stronger' if it does not have too much government intervention. Intervention at what cost? Did the co-op model work for us? But by saying that, more support in the right places/areas would be nice. 4. What’s the next BIG wine trend?

South African reds. Our white wines have been the torch bearers these past few years, but I see amazing quality and understanding by winemakers in terms of red wine styles. Stylistically I think we are beginning to define and understand our red wines more and more. 5. Global warming and local wine production. What’s going to happen?

Sustainable farming and ‘green’ practices are going to play a bigger and bigger role. The South African farmers have always been a great survivor and innovator and I see these qualities coming to the fore in the face of global warming. Survival of the fittest perhaps? 6. Bulk exports. Sustainable or insanity?

Like tax, I think bulk exports are a fact of life. As long as we can develop brand South Africa through local bottled wine, a portion of wine would always be exported in bulk form. 7. What is the best way to educate new wine drinkers about the product?

Market/Sell your wine with an experience. Wine drinkers are generally keen to learn and experience

12 questions new things. If you can introduce your wine and explain the thinking behind your wine in a matter that new wine drinkers can relate to, they will hopefully remember the experience in a positive way. The technical stuff is not so important.

I donâ&#x20AC;&#x2122;t think that a ban on alcohol advertising will have any impact on alcohol abuse. The focus should be more on ground level. Would a ban on advertising change drinking habits? I am not so sure. 10. You get to run WoSA for 12 months and nobody can argue or complain about your decisions. What are you going to do?

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

Every employee/farm worker would like to earn more money. Maybe a place where government support can play a role? My view is that we are all in the same industry and all on the same ship. If we can grow and develop the local industry everybody wins. Farm workers are one of the biggest assets of our industry and should be treated as such, but farm workers, like all employees, should take ownership of their lives and careers. There are opportunities out there.

We have great diversity in our wine industry this is a strength. Each area should identify what is their core focus and strength and should be promoted as such. WOSA should also assist more to help producers find the correct importers/ partners in new markets. Focus more on the great wines and less on the natural beauty. Get the most influential wine people to taste our wines on a more regular basis and demand feedback. The more the international wine industry talks about our wine the better. 11. You get to change one thing about the SA wine industry by just clicking your fingers. What are you going to change?

Lessen the red tape. 12. What will the SA wine industry look like in 20 years time?

Hopefully a more focussed idea about what we are about. Playing to our strengths. Hopefully more sustainable farming and wine making practices. Hopefully more wine that is considered world class.

9. What will a ban on alcohol advertising, in all its proposed forms, mean to the wine industry?

MAY 2015 WINE EXTRA 39

Into the Spirit Into the Spirit – Black Bottle Whisky

Channeling the vintage bottle trend, Burn Stewart Distillers has unveiled a new expression of its Black Bottle Scotch brand reminiscent of its 1879 recipe and packaging. Inspired by the original taste and look of the original Scotch created by 19th century master distillers the Graham Brothers, Black Bottle is said to have floral and oak aromas and a fruit, smoke, honey and nutmeg flavour. The expression moves away from the peatiness of Islay, which became a more prominent note in Black Bottle recipes over the years, and instead channels more Speyside flavours The expression is stored in a bottle inspired by the long-lost Graham’s Brothers black glass bottle dating back to 1906, which could not be used by the distillers after the outbreak of the First World War. Black Bottle Scotch was subsequently stored in green bottles when supplies from a German manufacturer ceased.

The Black Bottle Rob Roy • • •

60ml Black Bottle whisky 25ml Vermouth 1 Dash bitters

Shake whisky, vermouth, and bitters well with cracked ice, then strain into a chilled cocktail glass and garnish as you would a Manhattan, with a twist of lemon or, if you must, a cherry. Serve in a cocktail glass. 40 WINE EXTRA MAY 2015

Retail Price: R275 per 750ml bottle Available from liquor retailers nationwide.

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?

May 2015

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This month: Elgin Cool Wine & Country Festival The Red Carpet Fashion Show 2015: Whimsical by Nature Grande Provence Wine & Dine Collaborations 2015 Delheim unearths forest fare during Wild Mushroom Weekends Bouchard Finlaysonâ&#x20AC;&#x2122;s Tutored Wine Tastings The TOPS at SPAR Wine Show SA Sweet and Snack Expo Much More.....

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CAPE TOWN

Grande Provence Wine & Dine Collaborations 2015 : Wine enthusiasts can book their seats for extraordinary wine and food indulgences in the Franschhoek Winelands when the popular Grande Provence Wine & Dine Collaboration dinners return. Hosted once a month on a Friday at the estate’s The Restaurant, each evening will focus on a particular wine theme to showcase the best of Grande Provence alongside fine renditions from other celebrated wineries of the evening’s chosen variety or blend. The next event takes place on 29 May with a Pinot Noir theme (Oak Valley Estate, Newton Johnson Family Vineyards & Creation Wines). Grande Provence’s Executive Chef, Darren Badenhorst, will tailor each evening’s six course menu to match the unique flavour profile of every wine perfectly. After an unforgettable evening of fine wines and outstanding food, The Owner’s Cottage at Grande Provence offers luxury accommodation for visitors who would prefer to settle in and extend their visit to this beautiful estate. With welcoming, attentive staff and meticulous attention to detail, this charming guesthouse is perfect for a relaxing weekend getaway. The Wine & Dine Collaboration dinners takes place at The Restaurant of Grande Provence every month, starting at 19:00. To book your seat at R525 per person, phone the restaurant on 021-876 8600 or e-mail restaurant@ grandeprovence.co.za.

Delheim unearths forest fare during Wild Mushroom Weekends : JThe legendary Delheim Wine Estate is offering avid foragers two ex-cep-tional weekends of wild mushroom hunts in its private forest, for enthusiasts to unearth theses elusive, seasonal delicacies and revel in fungi spotting excitement on 30 & 31 May and 3 & 4 July. These foraging excursions are led by Delheim’s Nora Sperling-Thiel and Gary Goldman, a seasoned field expert and mushroom cultivator, and will see intimate groups setting foot for a magical ‘walk on the wild side’, in search of these delicious gems, lurking right there under one’s nose. The whole idea is for visitors to hone their foraging feelers and become comfortable in picking their own mushrooms, whilst embracing the lost art of seasonal foraging. After an exhilarating morning, engaging in ‘the silent hunt’ amidst towering pine trees and indigenous flora, foragers will be rewarded with a mushroom-inspired three-course lunch in the historic Vat Cellar which promises to leave the taste buds euphoric. There are only 40 spots available per day as Delheim treasures a delicate balance between sharing their ‘family passion’ and protecting their natural habitat. This exploration of the hidden world of the fungi starts at 10am and tickets cost R595 per person. A ticket includes a choice of an exclusive mushroom foraging basket or a Delheim bottle of wine and two glasses to take home; the insightful lecture on mushroom identification; the forest forage, as well as the mushroom-themed three-course lunch and a glass of Delheim wine. Pre-booking is essential and given the intimate nature of these events, no group bookings are allowed. For more information or to secure your spot contact 021-888 4600 or send an email to info@delheim.com. Bouchard Finlayson’s Tutored Wine Tastings : The first Tutored Tasting of the year will take place at Hildebrand Ristorante at the V&A Waterfront in Cape Town on Tuesday 14 April, with guests being able to try 12 wines during the course of the evening. The first flight will comprise three vintages from Bouchard Finlayson’s unique white wine blend – Blanc de Mer, followed by six vintages of Galpin Peak and Tête de Cuvée Pinot Noir, and ending in a flight of the flagship Missionvale Chardonnay. Bookings are essential and can be made on info@bouchardfinlayson.co.za or Tel 028 312 3515. The cost is R250 per person, which includes the wine tasting and a selection of canapés. Wine tasters are welcome to book dinner in the relevant venue following the tasting, for their own account.

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Get Out

CAPE TOWN

Elgin Cool Wine & Country Festival : The harvest has come to an end, the vineyards are decked in their autumn finery and just as the first vestiges of winter can be felt in the crisp air, the Elgin Wine Valley opens its doors to visitors from far and wide for the annual Elgin Cool Wine and Country Festival which is to be held over the weekend of 2nd and 3rd May 2015 from 09:00 until 17:00 daily. Each of the eighteen participating wineries will offer a unique programme, allowing patrons to tailor-make their experience according to their own personal preferences, whilst enjoying a welcome alternative to the hustle and bustle of city life. Award winning wines, a delectable culinary experience, a plethora of outdoor activities, live entertainment and natural scenic wonders will ensure that visitors, young and old, enjoy a memorable time in this hospitable valley. Early bird entry tickets to the festival cost R100pp (over 18’s) and can be bought online from www.webtickets.co.za as of 23 March and include your tasting glass, festival programme, access to participating farms, live entertainment and wine tasting of a selection of three (3) wines of your choice at any of the participating wine estates. Tickets may also be purchased on the day at the Elgin Cool Wine & Country festival office at the Peregrine Farm Stall – these tickets are priced at R120pp. Tasting glasses and guest passes must be collected at the festival office at Peregrine Farm Stall prior to visiting any of the farms. All children younger than 18 and accompanied by an adult may enter for free. A selection of wines will be available for purchase at cellar door prices on the day. Guests are advised to pre-book activities and meals as space is limited and payable separately. For further information on the festival, participating wine producers, scheduled activities, bookings and costs, please visit www.elginwine.co.za. Please note that the festival promotes designated drivers and the responsible use of alcohol. No alcohol will be served to children under the age of 18 years.

The Red Carpet Fashion Show 2015: Whimsical by Nature : On 8 May the fall collections of renowned fashion designers Stefania Morland, Craig Port, Bo & Luca, Joanna Hedley and a preview of next summers collection by BeachCult, Diesel eyewear and KarenFay jewellery are set to grace the runway at the Red Carpet Fashion Show 2015, a Red Carpet Concepts production in collaboration with Bisquit Cognac and Prestige Magazine. The gorgeous venue, Cassia, on Nitida Wine Farm, lends itself to the enchantment of this year’s soirée, surrounded by glass concertina doors which seamlessly spill out onto the lake, enveloped by lush, green vineyards and rolling hills. Cassia is also equipped with a gigantic fireplace for a toasty touch to a somewhat chilled autumn eve, an ideal engagement for a glass of Bisquit and a tasty Mediterranean Delicacies snack! Cassia’s Head Chef, Florent Hameau, will be whipping up gourmet canapés infusing the fresh flavours of the Mediterranean with the finesse of French gastronomy, also an ideal accompaniment to the complimentary Nitida Methode Cap Classique upon arrival. A montage of arts, from beautiful ballet ensembles to live music performances by Nash and The Marilynz add layers of entertainment and atmosphere leading up to and during the show, with cash bar and DJ to follow. Hair and beauty partners Kerastase and Nimue spoil guests with generous gifts, along with Prestige coffee table collectables, making sure everyone gets a piece of magic to take home, whilst FoxBox adds an extra dash of glamour on the go to those feeling up for an express mani. To ensure guests commute safely to and from the venue Uber is offering R150 credit for first time users. Sign up at https://get.uber.com/go/ or visit the mobile site m.uber.com, and activate with the code RCFS2015. Early bird tickets are sold out with limited seats still available. Tickets may be purchased via Webtickets at a cost of R470.00, and are not for sale to persons under the age of 18. For more information on the Red Carpet Fashion Show go to http://redcarpetpr.co.za/rcfs-2015/. 44 WINE EXTRA MAY 2015

Get Out

JO'BURG

The TOPS at SPAR Wine Show : Coming to you for the 10th year, the Show had made a true revival. Once again, hosted at the Sandton Convention Center from 7-9 May, you can sip and buy some of SA’s top wines at cellar door prices. Entertainment over the Show period will be provided by Vingooo and the ever-popular Wine Extra Theatre will be abuzz with excellent tutored tastings. A new addition this year will be the Wine Extra Bubbly Bar where Show visitors will be able to sample some of SA’s best MCC’s. Tickets are available from www.itickets.co.za for R140 or R160 at the door. A weekend pass is also available for R220, which allows visitors access on all 3 days. Visit www.wineshow.co.za for more information.

SA Sweet and Snack Expo : SA Sweet and Snack Expo overall theme for this year is the Road with Ginger, and yes, that means a BIG BIG Gingerbread house and the wicket witch could also be spotted. From 22-24 May, a life size Wendy house sponsored by Custom Cabin will be transformed by Chef Nicolas from the FBI chef school and Pastry Academy, who will again show creativity and skill when covering and decorating it with all things sweet and decant into a spectacular show piece of fantasy, bringing the well known story of Hansel and Gretel to life. The house will be on display during the show where professional storytellers will entertain old and young with amazing tales and stories. The perfect place to stock-up with sweets, snacks and all that is needed to build your own Ginger Bread House at home. Come join us finding the perfect gingerbread man, sample homemade ginger beer and other ginger surprises never thought of before, at the Silverstar – The Globe. Ticketing available at Computicket.

MAY 2015 WINE EXTRA 45

Get Out NELSPRUIT

Stay the course with OBiKWA at the May Day Meander : Gather the flock and let the adventure begin with OBiKWA at the annual May Day Meander in the Lowveld Botanical Garden in Riverside Park in Nelspruit on Sunday, 17 May 2015. As you make your way through the picturesque two kilometer meander, take a break at four OBiKWA watering holes and experience this adventurous, great value range, with a different wine for every day of the week. Make the meander a family affair with entertainment for the kids, live music and food stalls. The fun doesn’t end there. Participants can look forward to giveaways and lucky draws at the end of their leisurely stroll. Regular participants can stick a feather in their caps since this event has raised over R30,000 in aid of local charities in the past two years. This year’s beneficiary is Guardian Angels, a local non-profit organisation that assists the elderly. May Day Meander tickets cost R180 per person, which includes an OBiKWA goody bag and a wine glass. Children under 18 years enter for free. Tickets are limited and can be purchased from www.quicket.co.za. For corporate ticket sales or further information, contact Lesley on 082 494 4279 or Jo-Anne on 082 259 4118, or visit www.facebook.com/ FindItPromotions.

KWA-ZULU-NATAL Spier Wine Evening at Sibaya Casino : Enjoy and evening of Award-winning wine paired with fabulous food for R395 per person. Chef Cresan Ramjathan has created a 5 course menu to complement the Spier wine selection. Faldiel Sulliman from Spier Winery will host the evening and guide you through each course. The dinner starts at 18:30 for 19:00 at The Royal Court Restaurant, Sibaya Casino & Entertainment Kingdom. Dress smart casual. Booking is essential. To book or for more information, call 031-580 5303 or email restaurantsibaya@suninternational.com.

GARDEN ROUTE The Rendezvous : The Rendezvouse is a monthly party hosted at different venues around Port Elizabeth once every month. “The monthly get togethers are themed, have different menus and are altogether a feel good experience which brings people from all walks of life to have fun alongside tastemakers, trendsetters and life lovers! It’s a culture and the beginning of a movement. The next event takes place on 26 April at the Maneville Open Air Theatre, Park Drive, St. Georges. Tickets cost R250pp and include an eclectic 3 course meal, complimentary cocktails and entertainment by a local comedian, dj and contemporary band! For more information, call Bulelwa on 082 662 5016 or email her on rendezvous.pe@gmail.com. It’s not to be missed!

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48 WINE EXTRA MAY 2015