Vergelegen: Historic roots with global appeal

wanted Verge l eg en Historic roots with global appeal

NOVEMBER 2018

A WORLD CLASS WINE ESTATE

For over 300 years only governors, statesmen, priests, philanthropists, scoundrels, lovers, insolvents and peacemakers were able to take in the breathtaking beauty of this glorious estate.

Now it’s your turn.

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BRIDGE TO WINE CELLAR

Ve rg e l e g e n bo ast s man y be au t i fu l h i st o ri cal bu i l d i n g s, bu t i t i s t h e su pe rmo de rn wi n e ce l l ar, pe rch e d st ri k i n g l y on top of the hill so me d i st an ce fro m t h e h o me st e ad, t h at wi l l t ru l y t ake yo u r bre at h away. I t i s t h i s so ph i st i cat e d mi x o f o l d an d n e w t h at se t s Ve rg e l e g e n apart . B e su re t o bo o k a ce l l ar t o u r.

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THE WINE TASTING CENTRE

PHOTOGRAPH GABRIELLE HOLMES

ED’S PICKS

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The Vergelegen Wine Ta s t ing Centre is a s up er-elega nt s p a c e — f or t he ta s t ing of s om e s up er-elega nt w ines ! Aga in, w it h a view to d ie f or, t he interior d es ign is a b ril l ia nt m ix of old a nd c ontem p ora ry.

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THE TOUR MENU AT CAMPHORS

For t he ul t im a te f ood ie ind ulgenc e, b ook t his leis urely exp lora t ion of s ea s ona l f ood a nd w ine p a irings a t Vergelegen’s s igna ture res ta ura nt, Ca m p hors . It ’s t he p erf ec t trea t f or a group of f ood loving f riend s to enjoy toget her.

ed’s letter A N AT I O N A L TREASURE

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S WE PUT THIS special Vergelegen edition of Business Day Wanted to bed, there is a touching video of the Springbok rugby team doing the rounds on the internet.

In it, the men in green and gold explain what happens during that moment of emotional magic when they link arms for the playing of Nkosi Sikelel’ iAfrika ahead of a match.

“When we are about to sing you can see us shifting and pulling each other tighter,” says captain Siya Kolisi. “Nobody can break this brotherhood we have.”

In the video, the men express the hope that their team spirit will inspire all South Africans to stand as one, pulling together to make this country fulfil its amazing potential.

It is this winning attitude that South Africans are good at. We’re not a country with an uncomplicated heritage, but our land is also full of remarkable stories that, when seen together, paint a picture of a South Africa that can never fail.

Vergelegen is one of those stories. From being a remote piece of wilderness, first tamed by governor Willem Adriaan van der Stel in 1700, to a time of restoration under the Phillips, and later as the backdrop to some of our most delicate political negotiations in 1990 — Vergelegen has always borne witness to this country’s extraordinary history.

Fast-forward to the 21st century, and the team at Vergelegen are ensuring that this estate is the jewel in the crown of this country’s important natural and wine-making heritage.

Vergelegen is the scene of a ground-breaking biodiversity initiative, and uncompromising in its quest for excellence in viniculture and wine making. Our national team should be proud: V doesn’t stand only for Vergelegen, it stands for vision and a winning South Africa. Cheers!

Jacquie

CONSISTENT Three wines. Three vintages. Three international critics.

Nine five-star Platter nominations. 27 international 90+ point awards

EXCELLENCE

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wanted Ve r g e l e g en Historic roots with global appeal

NOVEMBER 2018

CO N T E N T S

Cover: dress, R38 200; sunglasses, R4 700; bag, R38 250; socks, R1 500; sandals, R14 650, all Prada; 18kt white-gold necklace with 2.28ct diamonds and 3.99ct green tourmaline, price on request, both Van Deijl

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The farm once far away

Fashion finds natural expression at Vergelegen

South Africa’s top contender for an icon wine

A sustainable kitchen

EDITOR Jacquie Myburgh Chemaly (myburghj@tisoblackstar.co.za) DEPUTY Matthew McClure 011 280 5605 or 082 446 0747 (mcclurem@tisoblackstar.co.za) CREATIVE DIRECTOR Anna Lineveldt (lineveldta@tisoblackstar.co.za) SENIOR DESIGNER Thembekile Vokwana (vokwanat@tisoblackstar.co.za) JUNIOR DESIGNER Athi Conjwa (conjwaa@tisoblackstar.co.za) FASHION DIRECTOR Sharon Becker (sharonb@tisoblackstar.co.za) FASHION ASSISTANT Sahil Harilal FASHION ASSISTANT Keneilwe Pule FASHION INTERN Angelique Crinall BEAUTY EDITOR Nokubonga Thusi (nokubongat@tisoblackstar.co.za) DÉCOR DIRECTOR Leana Schoeman (Leanas@sundaytimes.co.za) MOTORING EDITOR Mark Smyth (smythm@tisoblackstar.co.za) FEATURES WRITER Nothemba Mkhondo (mkhondon@tisoblackstar.co.za) CHIEF SUBEDITOR Theresa Mallinson SUBEDITOR Joey Kok FINAL EYE Elizabeth Sleith DESIGN HUB ONLINE EDITOR Stephen Haw (haws@tisoblackstar.co.za) WANTED ONLINE DIGITAL EDITOR Katharynn Kesselaar (kesselaark@tisoblackstar.co.za) CONTRIBUTORS Michele Magwood (magwoodm@tisoblackstar.co.za) Thembalethu Zulu (zulut@sundaytimes.co.za) BUSINESS DAY EDITOR Lukanyo Mnyanda PUBLISHER Aspasia Karras GENERAL MANAGER: Group Sales and Marketing Reardon Sanderson MANAGING DIRECTOR Andrew Gill BUSINESS MANAGER Yvonne Shaff 082 903 5641 (shaffy@tisoblackstar.co.za) ACCOUNT MANAGER Johannesburg Tamara Nicholson 083 604 0949 (nicholsont@tisoblackstar.co.za) ACCOUNT MANAGER Western Cape Samantha Pienaar 082 889 0366 (pienaars@tisoblackstar.co.za) ACCOUNT MANAGER Durban Gina van de Wall 083 500 5325 (vdwallg@tisoblackstar.co.za)

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RI CH AR D HOLM ES WRITER

ALEXA SINGER

MICHAEL FRIDJHON

Red or white wine? White: something fresh but textured. Advice to first-time visitors to the Cape? Don’t dine in your hotel. Rather discover the city through its restaurants, food trucks, and markets.What makes local travel? The sheer diversity of South Africa is remarkable, from vibrant cities to the bush to manicured winelands.

Red or white wine? Definitely red − not too much anymore. How do you define heritage?

Heritage is simply unimportant to me: I’m defined by the now, and rooted in the present − for better or worse.Your most challenging shoot to date?

Shooting in the Ice Hotel in Sweden at -10°C. It was a very chilly experience.

Red or white wine? Red wine: almost anywhere, anytime, and paired with most dishes. White wine: with oysters, crayfish, prawns, and when it’s too warm for red. A wine-collecting tip? Only buy what you like and feel an affinity for. A wine myth that needs busting? Screwcap closures are not an indication of cheap commercial wine.

PHOTOGRAPHER

WINE WRITER

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VAN DEIJL vandeijl.co.za tyger valley centre 021 914-2192 somerset mall 021 852-7017

WANTED Vergelegen Special Edition 23 Nov 2018.indd 1

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traveller

AMANDA DAMBUZA’S

Travel Diary

The CEO of project-management company Uyandiswa had a dream vacation in Scandinavia, complete with a midnight-sun experience

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SUMMER VACATION in Scandinavia has always been on my bucket list. I have always wanted to experience the midnight sun: truly endless summer days. I hold a very special place in my heart and home for their fashion, design, furniture, and music. When the time came to plan another vacation, it had to be Scandinavia, although it was a puzzling choice of destination for most people.

Our first stop was Denmark. In Nyhavn, a 17thcentury waterfront, canal, and entertainment district in Copenhagen, it felt as if I were dreaming. It stretches from Kongens Nytorv to the harbour front, just south of the Royal Playhouse, and is lined by brightly coloured 17thand early 18th-century townhouses and bars, cafés, and restaurants. We took an hour-long boat ride along the canal, which harbours many historical wooden ships, and is as pretty as a postcard.

Food is not cheap, but one of my favourite

restaurants was Skagen Fiskerestaurant on the rooftop of a shopping centre called Illum in the city centre.

We could not visit Copenhagen and fail to sample Danish pastries and get our adrenalin rush at Tivoli Gardens amusement park. Watch out for the locals on their bicycles.

We hopped on a one-hour flight to Oslo, Norway. What a magnificent city. Here we got to sample street food at Vippa, along the harbour. Across Scandinavia, Norwegian salmon is what hake is to us back home. We got to visit the Nobel Peace Centre and marvelled at the ultramodern Opera House. We stayed at a hotel right opposite the Royal Palace. It was such a treat walking through their sculpture gardens in Palace Park (Slottsparken) until midnight. Norway has a lot of museums, most reachable by boat rides. Do not miss a visit to Fram, the best museum in Norway. A fjord cruise is also a must.

After a seven-hour train ride we arrived at breathtaking Stockholm in Sweden. The city comprises 14 islands and more than 50 bridges on an extensive Baltic Sea archipelago. The cobblestone streets and

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ochre-coloured buildings of Gamla Stan (the old town) are home to the 13th-century Storkyrkan Cathedral, the Kungliga Slottet (Royal Palace), and the Nobel Museum.

We got on a hop-on-hop-off bus and boat for sightseeing. Gamla Stan was my favourite. The little alleys make this a very special part of the city.

Stockholm is renowned for being one of the most fashionable cities in the world and is an excellent shopping destination. You will find up-and-coming Scandinavian designers alongside high-street fashion labels and luxury powerhouses. I particularly loved the largest vintage store in Sweden, Beyond Retro Vintage Boutique, where I picked up a few stunning cocktail dresses. Åhléns City, a department store that takes up an entire city block and has several floors, was also a treat. I especially loved their local designers, such as Filippa K, J Lindeberg, and Acne. The city has an amazing vibe and lots of street art.

We got on our much-anticipated cruise liner, MS Silja Symphony, for a jaw-dropping connection to Helsinki, Finland. We had booked a family cabin with an ocean view and can now proudly say we crossed the Baltic Sea. What an amazing experience.

Helsinki goes down as one of my favourite cities. In the summer months of July and August the sun does not set until about midnight. If you go further north, towards Lapland, there are days when the sun does not set at all. I loved this, as it made the vacation days much longer. We were on a serious adventure here, as we sampled moose meatballs and reindeer sausages at the Market Square.

The market is abuzz with fresh produce, fruit, and cooked seafood. Helsinki is “LEAVE YOUR HIGH a serious shopping destination, which was a pleasant surprise for me. Scandinavia HEELS AT was everything we had hoped for, and HOME, more. The weather was beautiful, and AS THESE CITIES WERE almost everyone speaks English, which makes for a very pleasant experience. The BUILT FOR ease of travel and abundance of public WALKING” transport makes for a seamless vacation.

We found the people to be very content. There was no sense of their being part of the rat race: just relaxed people who keep to themselves, but are very friendly when you approach them. We saw amazing, inspirational designs; and incredible history, museums, and art galleries. The summer brings out a number of people on their guitars who play and sing along the main streets, which makes for a great atmosphere and wonderful vibe. Leave your high heels at home, as these cities were built for walking.

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P OW E R DRESSER

DUMI GWEBU

Shirt: Dumi Gwebu Edits

Suit, Dumi Gwebu Edits

Dumi Gwebu, a stylist turned suit maker, is living proof that business doesn’t have to be boring

t ext NOT H E M B A M K H O NDO p h o t o g ra p h y WARRE N VAN RE NS B U RG

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CROLL DOWN @DumiGwebu’s Instagram feed and you’ll immediately notice one thing: the man loves a good suit. And not just any suit — Gwebu likes to buck sartorial tradition with bold colour, and unexpected, ankle-grazing tailoring. Wearing a suit — in one form or another — is an everyday occurrence for the former fashion stylist, who is now the creative director of his own eponymous suit brand, Dumi Gwebu Edits.

Gwebu has spent more than 15 years in the fashion industry, having worked as a stylist for magazines and advertising, and his latest chapter is all about making suits with a difference. “I saw a gap in the market: there were no suits that were funky and colourful and fun. So I decided to cater to people like me — people who want something colourful and not ordinary,” he says.

But colour isn’t the only aspect that makes Gwebu’s suits so charming. His signature is “turned up and a little shorter than the average — just above the ankle, or even higher if a person is more daring,” Gwebu says. “Most of my clients are people who are experimental, and they trust my taste.

They’re people who just want to have fun with fashion.”

Gwebu got his foothold in the industry at the time when now-renowned designers such as David Tlale and Thula

Shoes, Europa Art

GWEBU RECOMMENDS Sindi were making a name for themselves, and he was styling their shows in exchange for clothes. Now, as a multihyphenate in a fast-moving industry, Gwebu has learnt how to move and keep up with a changing market.

When I first met Gwebu, he asked me to take a picture of him, and the second time was no different: Instagram is a serious business for the ever-evolving fashion entrepreneur.

“Talent doesn’t speak if you don’t move with the times and the times have moved to social media,” Gwebu says. “Every time I post a picture on Instagram, I’m trying to sell what I sell. I’m really inspired by my business.”

Gwebu’s penchant for suiting certainly resonates — he talks about suits with a smile on his face and revels in their versatility and sartorial significance. Gwebu currently juggles advertising styling, content producing for television, and growing his business, but his suits are central to all his ventures.

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THE FIRST ITEM OF CLOTHING YOU WERE EXCITED TO OWN? A pair of Levi’s 501 in dark blue. YOUR STYLE ICON? Felipe Mazibuko, because he doesn’t follow the rules, and he doesn’t care what other people think about him: fashion doesn’t intimidate him. His confidence inspires me. BEST STYLE ADVICE YOU’VE EVER RECEIVED? Someone once said to me, “The tryharders die harder,” meaning that when you try too hard, you’re more likely to have a fashion fail. So simplicity is the best thing. HE LAST ITEM YOU BOUGHT AND LOVED? I bought a pink and grey checked suit in LA. I can wear it with anything. FAVOURITE RESTAURANT? I love Paul. I really enjoy French food, so I guess it’s a match made in heaven. FAVOURITE FRAGRANCE? Christian Dior 1947. FAVOURITE CITY? Amsterdam: there’s no other city that comes close to it. The first time I went there I felt at home. Everybody is so friendly and everything is just amazing.

Vergelegen has a fascinating history, and its contemporary incarnation sees it re-established as a world-renowned wine estate

THE FARM ONCE FAR AWAY

text RICHARD HOLMES

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“OVER THE COURSE OF THREE CENTURIES, VERGELEGEN HAS COME FULL CIRCLE, AND CEMENTED ITS REPUTATION AS ONE OF SOUTH AFRICA’S LEADING PREMIUM WINE PRODUCERS”

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PHOTOGRAPHY MALCOM DARE AND SUPPPLIED

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OR M O D E R N - DAY TRAVELLERS, the verdant grounds of Vergelegen estate lie just an easy drive from the heart of Cape Town. Zip along the N2, take a left through the leafy suburbs of Somerset West, and you’ll soon find yourself cruising between manicured gardens and ancient woodland.

But, wind back the clock more than 300 years, and the hills beneath these Hottentots Holland Mountains were wild. This was still a land “ver gelegen” — far away — from the relative order of the fledgling colony, untamed by the eager plough of the burghers settling at the Cape.

But Willem Adriaan van der

Stel, then the governor of the Cape Colony, was nothing if not a man of vision. Where others saw wilderness, he saw opportunity. On the first day of February 1700, van der Stel was granted 400 morgen (340ha) of land in the fertile valley on the banks of the modern-day Lourens River.

With remarkable energy, and considerable investment, van der Stel set about turning his vision into reality, planting fruit orchards and wheat fields, and clearing grazing land for large herds of sheep and cattle. He planted 500 000 grape vines, which thrived in the moderate climate and cooling breezes blowing in from False Bay. Within a few years, Vergelegen was home to one-quarter

of all the vines in the Cape Colony and it was said, perhaps whispered, van der Stel’s Vergelegen outshone even the more famous Groot Constantia, the estate founded by his father Simon van der Stel.

Timber was essential for the burgeoning colony, and forests of oak and camphor trees were planted too. Remarkably, five of those original camphor trees still stand today; their broad trunks and hefty boughs were declared national monuments in 1942.

The camphors cast their shadows on the great lawn stretching away from the homestead. For van der Stel soon added a country home to his farm, inspired by the formality and grandeur of Europe’s historic

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estates. It was built in the Dutch Renaissance Baroque style, and was partially enclosed by an octagonal double wall, just high enough — so the stories say — to thwart the leap of the lions still common in the area.

But van der Stel’s ambition — and imperious style of governance — didn’t endear him to the local landowners, the free burghers competing with the governor in selling produce to the Dutch East India Company.

They complained to his superiors in Holland, and, in 1706, van der Stel was sent back to the Netherlands in disgrace. His success in turning vision into reality had become a pyrrhic victory.

Van der Stel’s departure led to a period of decline for Vergelegen, as the estate passed through a series of owners, none with the means — or perhaps vision — to maintain or expand this once-pioneering property. Perhaps most notable was the Theunissen family, who acquired the farm in 1798 and kept it for more than a century.

Vergelegen’s modern-day renaissance came with the arrival of Lionel and Florence Phillips in 1917. Lionel Phillips was a randlord, and with deep pockets to draw on Florence Phillips quickly set about revitalising Vergelegen. She spent five years restoring and expanding the original homestead, working together with renowned architect Percy Walgate, while creating a serene library in what was once the Theunissen family’s wine cellar.

Florence Phillips had more of a taste for flora than fine wine, and under her watch the vineyards faded as quickly as the formal gardens flourished and expanded.

By the time the Barlow family bought the property in 1941, after the Phillips’ death, the property had grown to 3 000ha and was again a model of orchards, timber plantations, and pastures tramped by well-fed livestock.

And yet, still no grape vines.

That would all change in 1987, when the farm was purchased by Anglo American Farms, a subsidiary of modern-day Anglo American plc. It was a pioneering spirit that had laid the foundation for Vergelegen, and the new owners arrived with a bold vision for the farm.

Alien vegetation was cleared, degraded lands rehabilitated, conservation projects drawn up, and a master plan for a new generation of vineyards created. Soil profiles were analysed, the farm’s terroir was examined and — after an absence of nearly a century — vineyards were replanted. Over the course of three centuries, Vergelegen has come full circle, and acclaimed cellar master André van Rensburg has cemented the farm’s reputation as one of South Africa’s leading premium-wine producers.

For an estate that played such a pivotal role in the colonial history of the Cape, it was only fitting that Vergelegen also had its part in shaping the modern history of South Africa.

After the unbanning of the African National Congress (ANC) in 1990, the first meeting of the ANC caucus took place in the seclusion of Vergelegen. Former president Nelson Mandela was particularly taken with Vergelegen, and since the dawn of democratic South Africa, the estate has played host to a rollcall of global politicians, celebrities, and royalty.

And the estate continues to write new chapters in its long history. Plans are afoot for a bold new arboretum; conservation work is ongoing; and there is continous investment in the magnificent vineyards.

It’s a fine tribute to the estate’s simple motto: Ex Africa semper aliquid novi. Out of Africa always something new.

Visitors can find out more about the history of Vergelegen in the Exhibition Corridor inside the manor house.

Fashion finds natural expression at Vergelegen Estate

fashion

The high life production LOUW KOTZE photography ALEXA SINGER

From left: blouse, R6 795, Boss; trousers, R26 500, Giorgio Armani; shirt, R2 795, Boss; trousers, R3 195, Hugo; Tag Heuer Formula 1 Aston Martin Special Edition watch, price on request, Van Deijl

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From left: suit jacket, R7 500; suit trousers, R3 195, both Hugo; shirt, R7 450, Burberry; hat, R880, Crystal Birch; Rolex Date Just 41 watch, price on request, Van Deijl; shoes, R5 795, Emporio Armani; dress, R29 650, Burberry; hat, R880, Crystal Birch; 9kt red- and white-gold ring with 0.205ct diamonds and 10.75ct rhodolite garnet, price on request, Van Deijl; heels, R11 100, Gucci

Above: knit top, R10 100, Gucci; trousers, R3 395, Hugo; hat, R980, Crystal Birch; below: suit jacket, R7 500; suit trousers, R3 195, both Hugo; shirt, R2 795; tie, R2 595, both Boss; hat, R980, Crystal Birch; scarf, R6 250, Burberry; Tag Heuer Formula 1 Aston Martin Special Edition watch, price on request, Van Deijl

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Cardigan, R20 400, Gucci; trousers, R12 595, Giorgio Armani; pearl necklace, price on request; 18kt white-gold ring with 0.502ct diamonds and south-sea pearl, both Van Deijl; bag, R27 100; heels, R11 100; both Gucci

From left: knit top, R16 395; leggings, R11 495, both Versace; hat, R980, Crystal Birch; red- and white-gold pendant with 0.93ct diamonds, price on request; red-gold chain, price on request; red- and white-gold ring with 0.26ct diamonds, price on request, all Van Deijl; shirt, R10 150; chinos, R6 450, both Burberry; hat, R980, Crystal Birch

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Stockists Boss 011 884 1437 Burberry 011 326 7835 Crystal Birch therealcrystalbirch.com Hugo 011 784 6550 Giorgio Armani 011 326 7853 Gucci 011 326 7928 Prada 011 326 7517 Van Deijl 021 852 7017 Versace 011 883 1444

PHOTOGRAPHER’S ASSISTANT DAVID KWIZERA HAIR AND MAKEUP ROBYN NISSEN MODELS IRINA MICCOLI/3D MODELS; COLLINS BLAISE/BOSS LOCATION VERGELEGEN WINE ESTATE

Dress, R19 500; sunglasses, R4 700; socks, R2 550; heels, R14 650, all Prada

wine making

V, made entirely from cabernet, is Vergelegen’s bid at making a ‘Cape Grange’ VERGELEGEN V text MICHAEL FRIDJHON

SOUTH AFRICA’S TOP CONTENDER E

VER SINCE the return of South African wine to the world stage, producers, marketers, and industry fundis have all dreamt of a time when a single icon South African wine would clear a path through which the rest of our best brands could pass.

At symposiums and think tanks, in strategy sessions and at late-night (and often notably liquid) dinners, the same theme occupied some of the best minds battling with the country’s wine identity. Their inspiration was Australia’s Penfold Grange, the wine

PHOTOGRAPHY MALCOM DARE

FOR AN ICON WINE created by the late Max Schubert, following a life-changing tour of the major European wine regions after the Second World War. It took a few years of trials, and several more of tribulations (when the directors of the company decided that the project was misguided and tried to shut it down), before the wine’s survival was assured.

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Most of those people who seek a Grange for South Africa forget that its success did not materialise overnight.

It took a decade simply to ensure its future and at least another 20 years for it to ascend to the pedestal it occupies today. It required even more time to acquire comparable status in international markets. Now, however, it is the one New World wine that

is produced in similar volumes and commands the same kind of price as the First Growths of Bordeaux.

Several of South Africa’s leading producers have sought to create a “Cape Grange” — a wine that opens a route for the industry to reposition itself in the ultrapremium segment of the market.

Mostly they have taken a short-

term view: defending the expedient attempt to elevate their own brands by offering the quest for the icon wine as an excuse for charging more than anyone has before. Few of these cynical branding exercises last more than a few vintages. The first release goes into the retail trade and to a few high-end customers.

The second is offered before the

first has really sold through. By then, and if not then, certainly by year three, so much stock is sitting on the shelf that retailers discount the wine into oblivion, and the project runs out of momentum.

It is here that Vergelegen’s V has distinguished itself, both in terms of the intention to make it a world-class wine and in the

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long-term investment required to push past the wreckage left by the many speculative enterprises that have failed en route. In 2008, Jancis Robinson, probably the foremost European wine expert and writer, hosted a blind tasting of the world’s top reds at the World Economic Forum in Davos. There the 2001 Vergelegen Estate Red (now GVB) beat all the First Growths. If there had been any doubt about Vergelegen’s potential to produce a truly iconic wine, this certainly disposed of it.

As far back as the late 1990s, winemaker André van Rensburg had already identified the best red-wine blocks. He vinified the individual parcels separately and tested which of the component parts would make up the launch blend. From the 2001 vintage he tempered the dependence on cabernet sauvignon from the Stonepine vineyards planted in the late 1980s with a little merlot and cabernet franc. The merlot (all 3.5% of it) helped to fill out the mid-palate. The cab franc added a perfumed, spicy note to the bouquet. This balancing act worked all the way through to the 2008 vintage, when van Rensburg discovered that the increasing maturity of the Rooiland cabernet vineyard gave him the purity he was looking for. Suddenly, and “MOST OF THOSE quite unexpectedly, the V had PEOPLE WHO SEEK gone from being a blend of A GRANGE FOR three varieties to a single-site SOUTH AFRICA cabernet, all the grapes sourced FORGET THAT from a section of the vineyard ITS SUCCESS DID where the vines were at least 19 NOT MATERIALISE years old, and all virus-free.

OVERNIGHT” Th i s w a s a n u n l i k e l y outcome: while cabernet is the dominant Left Bank cultivar in Bordeaux, there is no great Médoc estate that does not hedge its bets with at least some merlot, a little petit verdot, and possibly some cabernet franc. Yet here, after almost a decade of shaping and refining the estate’s icon wine, van Rensburg had an epiphany: for the time being at least, it could all be done with cabernet. In just the same way as several of the Napa Valley’s best wines define themselves by drawing on fruit (which can cost up to R600 000 a ton) from the legendary To Kalon cabernet vineyard, Vergelegen’s V could chart its voyage through life, and by extension, the hopes of a South African icon wine, entirely with cabernet.

V is released several years after the harvest — so it is the 2012 vintage that is now in the trade. Collectors all over the world are calmly ageing, or simply storing, every release back to the maiden 2001. It’s one of those wines that can be indulged in from the moment van Rensburg decides it is ready to drink. It can also be safely kept until a newborn godchild turns 21. That’s the thing about true icon wines: they are marriages, not one-night stands. They must have the capacity to grow with you if they are to play their part in a relationship destined to last a lifetime.

THE MODERN FACE OF

Kaya FM CEO Greg Maloka is one of a new drinking and sharing right now

WINE COLLECTING

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INE COLLECTORS are generally a dull and boring lot: like stamp collectors, but with a focus on bottles, not pieces of paper. Many wine cellars are dusty, dry places — with the most collectable examples shown to only those people text who know enough to feel suitably envious. Unlike stamps, MICHAEL FRIDJHON however, even the best wines have a limited shelf life. To be worth anything at all, bottles must finally be opened and consumed. photography WARREN VAN RENSBURG This truth does not sit well with wine collectors, who are dedicated hoarders: shopping to acquire whatever is important, but unwilling ever to draw a cork. These old-style collectors are becoming less and less visible: no one is interested in looking at someone’s prized bottles and wondering if they will be opened before their contents have turned to vinegar.

The past decade or two have seen the rise of the new collector: people who buy wine to drink it, share it, and create memorable experiences from it. They are the wine drinkers who are confident of what they like, but are also open-minded enough to be experimental.

Kaya FM CEO Greg Maloka is the walking embodiment of this kind of collector.

Nothing is sacred: if he can match your preferences to one of his wines, then, no “HALF OF THE matter what it costs, he’ll open the bottle, in the hope that it will do for you what PLEASURE so many of his wine experiences have done for his friends.

IN WINE “My wine collection is not in an actual cellar,” he says, without even a sheepish COMES FROM edge to his broad smile. “It’s here: stacked around my office, at home, in my car, CONNECTING at the houses of my friends, even at a couple of restaurants.”

WITH THE This is hardly a confession: Maloka’s love of wine is evident from the moment WINEMAKER’S you enter his inner sanctum; in the bottles lined up on the credenza behind his INTENTION. desk, alongside a Riedel duck decanter at the ready; in boxes and crates in the YOU TASTE temperature-controlled storage unit that doubles as a handy place to stack his VERGELEGEN essential wine accessories.

V, AND YOU “I came to wine in my late twenties, over a meal — so I understand the value of CAN TELL THE food in the overall experience. I only have this one set of taste buds. They have to last WINEMAKER IS me my lifetime, so they’re going to have to range far and wide. They’re an extension A FANATIC” of who I am. I don’t want to become too comfortable in my choices,” he says.

“Wine is always a shared experience. When I open bottles for friends, I want them to be surprised and delighted — though this creates its own kind of pressure, because I also never want them to be disappointed. I try to profile their taste expectations and match the wine to the person. I get a real kick when they lose their minds to the unexpected.”

While he tries as many different wines as he can, Maloka also knows when he connects with a wine — and then he wants to track its evolution. Sitting with a bottle of the 2012 Vergelegen V at Marble, he swirls it in his glass just after it’s been poured, and says: “I need to let this open up a little.” He keeps on talking and swirling. “This is a wine calling out for a piece of well-marbled meat. Those very fine tannins keep it fresh and savoury, but they Vergelegen want richness and texture — something like a wagyu ribeye.

Anno 1700 “Half of the pleasure in wine comes from connecting with the winemaker’s intention.

V You taste V, and you can tell the winemaker is a fanatic — you have to be a fanatic to put Stellenbosch so much craft into a bottle of wine.”

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collecting

generation of wine collectors who’re not afraid to open the odd bottle for GROWING YOUR COLLECTION You ’ve fal len i n love wi t h wi n e, an d you ’re star t i n g to become a bi t of an obsessi ve col lector. Before t h i s i n fatu at i on spi rals i n to madn ess, you n eed to bri n g a l i t t le order to t h e relat i on sh i p: t h e same passi on , j u st

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wi t h more con trol.

How do you store t h e bot t les you kn ow you n eed to keep for a bi t ? How do you track t h ei r progress? W h ere do you go to taste

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more an d lear n more?

The storage part is easy. The gold standard is a wine cellar in your home. Ideally, bottles should be kept horizontal, slightly humid, and cool — below 16°C is safe enough and allows wines to mature slowly. If that ’s not possible, get a decent wine-storage unit from Miele, Leibherr, or Eurocave. The big ones

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hold about 200 bottles.

As for learning about wine — it depends on the depth of your pockets and how far you’re willing to travel. For about R30 000 there’s the three-day New York Wine Experience; R3 000 will buy you a two-day walk-around at the Decanter Fine Wine Encounter in London, which features 600 international wines, many presented by their producers; R300 will get you a two-day pass to WineX, with 700 local and international wines and access to

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all the pop-up presentations.

Remember to make n otes or take pi ctu res: i t ’s always bet ter to look a l i t t le n erdy t h an

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to look completely blan k.

NATURAL WONDER text JANE BROUGHTON

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The restoration of Vergelegen’s natural heritage, from saving critically endangered fynbos to planting an arboretum, is part of a broader vision to preserve the estate and all that it offers for future generations N OV EM B ER 2 0 1 8

HE 3 000HA OF VERGELEGEN encompass treasure-trove tracts of endangered fynbos and renosterveld vegetation, important wetlands, lucrative farmland, and awardwinning vineyards. From the hilltop vantage point of the octagonally shaped wine cellar, 360° views of the property and its neighbours put Vergelegen’s impressive size into perspective. The sky’s the limit or, in this instance, the property’s eastern boundary is the smooth cliff face of the rugged Hottentots Holland mountains.

Investing in sustainable farming and land rehabilitation has been a top priority for Anglo American since it acquired Vergelegen in 1987. The mandate? To preserve the property’s heritage for future generations. Alien-vegetation clearing began in 1995; Anglo American recognised its magnitutde and funded it from 2004. In 2002,

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PHOTOGRAPHY MALCOLM DARE, ALAIN PROUST, AND SUPPLIED

feature

an area of 2 200ha was earmarked for rehabilitation. It is the biggest private alien-vegetation-clearing project in South Africa, aimed at combating alien and invasive plant infestation. An alien seed bank lying dormant beneath the soil, together with a mass germination and regrowth of saplings, came as an unwelcome surprise after a second runaway fire ripped through the valley in February 2009.

The last smouldering remains were extinguished only in the first week of April. The fire destroyed 2 000ha, including 900ha that had been completely rehabilitated. After a year of assessment and consultation with various experts, the environmental team renewed their endeavours. The alienvegetation removal was recently completed and a maintenance programme is in place.

The effect of the clearing programme on the natural water courses has been dramatic. Alien trees draw 50 times more water than indigenous trees. Natural wetlands have returned to the property, and streams are flowing that haven’t run for half a century.

Conservationists, scientists, contractors, and their teams, many of them drawn from previously disadvantaged communities in the Helderberg region, have all played their part in the past 30 years in nurturing the return of natural vegetation, wetlands, birds, and animals.

At last count, the birds had risen from an initial 82 species to 152. Grey rhebok, Cape mountain leopard, honey badger, grysbok, klipspringer, spotted genet, caracal, otters and mongoose have all returned. Shy Cape leopard are regularly captured on infra-red cameras used to monitor wildlife.

Vergelegen is situated in one of the richest floral regions of the world: the Cape floral kingdom. As alien-vegetation clearing progressed, tracts of critically endangered indigenous vegetation were revealed. Restoring 2 200ha of the estate to a pristine condition has uncovered examples of Lourensford alluvium fynbos, a natural habitat of geometric tortoises. This fynbos comprises fairly dense shrubland with an underlying layer of short, grass-like herbaceous plants and many bulbous species.

Twenty-one of these are Red Data plant species, meaning that they are endangered. Then there was the discovery of Swartland shale renosterveld on the Schaapenberg Mountain slopes.

Originally it extended over almost half-a-million hectares in the Western Cape; today, only 8% of this vegetation remains, of which 4% is on Vergelegen.

When driving through the gates of Vergelegen, visitors may be lucky enough to see a herd of Nguni cattle. The introduction of this hardy indigenous breed calls to mind “ALIEN TREES the pioneering farming practices of earlier owners. Original DRAW 50 TIMES owner Willem Adriaan van der Stel not only set up cattle and MORE WATER THAN sheep stations 318 years ago, but also established camphorINDIGENOUS TREES. tree plantations, vineyards, and fruit orchards.

NATURAL WETLANDS Conservation is critical, meaning visitors to Vergelegen — HAVE RETURNED about 100 000 a year — currently have access to only a small TO THE PROPERTY, part of the estate, most notably the 60ha of cultivated gardens AND STREAMS ARE and cultural heritage. There are 18 themed gardens, including FLOWING THAT areas dedicated to camellias and roses.

HAVEN’T RUN FOR The Camellia Garden of Excellence, one of only 39 in the HALF A CENTURY” world, boasts more than 550 cultivars, and is best appreciated during the winter months when the plants are in full bloom.

The horticulturist, together with a team of 20 gardeners, is kept busy from sunrise to sunset to ensure that all the gardens look their very best.

Part of the gardens’ heritage is a magnificent collection of trees, including the national monument-status camphors — known as the “big five” — in front of the manor house. A camphor forest, grown from the original trees, is used for picnics, and a walkway of Outeniqua yellowwood trees across the Lourens River is a magical place to explore. Other notable trees include a hollow 300-year-old English oak, an ancient white mulberry, and a royal oak grown from an acorn from King Alfred’s oaks at Blenheim Palace in Oxfordshire, UK. Guided heritage and garden tours depart from the wine-tasting centre daily.

Vergelegen is currently focused on site preparation for the establishment of an ambitious arboretum, which will double the size of the gardens to more than 120ha. “This is a project that will outlive me,” the horticulturalist says, as he explains the vision and logistics required to plant hundreds of trees on either side of three main avenues that will provide breathtaking vistas of the mountains, river, and hilltop winery in years to come.

Most recently, 1 900ha of the property have been demarcated and signed into title deed as a private nature reserve. Anglo American has done this to protect the property’s land usage in perpetuity. The pending private-nature-reserve status, and potential World Heritage Site status (early Cape farmsteads), is a considered plan to ensure that this natural wonder of Somerset West remains a haven for some of the Cape’s unique fauna and flora.

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Shirt, R29 995, Versace; beret, R780, Crystal Birch; 9k redand white-gold earrings with 13.8ct onyxes, and 3.12ct pink rhodolite garnets, price on request; 18k red- and white-gold pendant with 1ct diamonds and 19.99ct tanzanite, price on request; redand white-gold ring, with 9.23ct diamonds, price on request; 18k red- and whitegold ring with 0.4ct diamonds, and 10.711ct tanzanite, price on request; 9kt red- and white-gold ring with 6.15ct onyx and 1.31ct pink rhodolite garnets, price on request, all Van Deijl

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fine dining

A SUSTAINABLE KITCHEN Crafting fine plates at Camphors is about meticulous planning and highlighting Vergelegen’s seasonal bounty

photography ALEXA SINGER

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AMPHORS FINE DINING restaurant, the jewel in the cuisine crown of Vergelegen estate, has quickly developed a reputation in the Cape winelands for exceptional food using seasonal ingredients served in a five-star setting. The kitchen is headed up by executive chef Michael Cooke, and the restaurant itself is situated just a short walk from the Lourens River on Vergelegen’s beautiful and topographically diverse 3 000ha estate near Somerset West.

Both heritage preservation and conservation are taken seriously at this property, which is more than 300 years old.

The Camphors team has at their disposal what some restaurants can only dream of: an ingredient basket of natural and farmed fresh produce at their disposal, as well as the ear of Vergelegen’s resident horticulturist.

There is a great deal of collaborating, so there are always discussions about projects the team would like to see: how are the Jerusalem artichokes doing in the garden now; what can we expect next for our menus. They speak of being “entrusted with the responsibility”, a recurring Vergelegen theme with staff, whether the person speaking is shaping gardens, stocking picnic baskets, or crafting fine-dining plates.

In summertime there are elderberries in the herb garden. These are preserved when elderflowers come into bloom, so they can be served in a sauce with a duck or pork dish. Blackberries grow all gnarly at the bottom of the property and mulberries from a 300-year-old tree are right outside the door. The Camphors kitchen staff and chefs will regularly go out foraging.

A bread course might include honey from the property. Pine trees and pine-ring mushrooms grow near the wine cellar; ceps at the homestead; nasturtiums and wood sorrel near the riverbank.

At Camphors, each ingredient on the plate tells a unique story. The

“I WANTED TO WORK IN AN ENVIRONMENT WHERE THE INGREDIENT WAS ON MY DOORSTEP: TO TELL OF THAT INGREDIENT ON THE PLATE”

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diverse horticultural landscape, from the vineyards to the forests and the herb garden, are all given pride of place in the menus that are produced each season by the kitchen team. These menus speak to the abundance and rich variety of the herbs, fruits and vegetables found on the estate.

We’ve heard the foraging line before. At Camphors the defining difference is imagination and experimentation that can elevate a simple ingredient and subtly impart the ambience of this extraordinary terroir. Due to the abundance of the Vergelegen property, and the herb and vegetable garden, Camphors is able to ensure longevity of an ingredient on a menu, or incorporate a hyper-seasonal addition. Pears, lemons, chestnuts, almonds, and pomegranates are some of Vergelegen’s homegrown produce that supplement the Camphors menu occasionally.

The majority of the restaurant’s ingredients are sourced from niche suppliers that meet stringent sustainability criteria and produce quality artisanal food stuff, whether eggs from a biodynamic Stellenbosch farm or buffalo-milk mozzarella from Wellington.

It is why the Camphor’s Tour menu honours the estate’s farm and small supplier’s seasonal ingredients, and provides diners with a story about their origins.

My free-range Karoo lamb dish was beautiful: meaty elements and a wild fynbos herb jus interspersed with vibrant green parsley lemon gremolata. Roasted tomatoes, a tomato and fermented red pepper chutney, and burnt-orange tomato harissa purée rounded off the dish.

It was tasty too: 14 hour-coal-roasted lamb rib in barbeque stickiness; a slice of lamb loin; velvety braised lamb shank; crunch from a crispy lamb sweetbread; and a spice-laced dukkah crumble. Magic.

Seafood is local and sustainably sourced. An oyster shell held a snoek emulsion: a mayonnaise-like treasure partnering smoked snoek titbits fried to a crisp. A smoky hit from dehydrated oyster, grated on top. Apricot salty-tangy sweetness from apricot teriyaki. A radish sliver.

Seaweed from Strand beach.

“I don’t know how many top 10 restaurants you’ll see with snoek on their menu. But we’re a modern South African restaurant. We’re playing

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PHOTOGRAPHER GABRIELLE HOLMES

on that idea of apricot jam on the snoek braai,” Cooke says.

Herb gardens and vineyards aside, Vergelegen’s conservation areas include 80ha of wetlands, 280 plant species, and fauna including antelope, Cape leopard, caracal, honey badgers, and silver foxes. Five giant camphor trees that the restaurant is named after tower nobly close to the main doorway.

Anglo American has introduced various sustainability initiatives since it acquired Vergelegen in 1987. These include the farm’s selfsustainable water status, thanks to a water purification and filtration system. Vergelegen ticks boxes with other green initiatives and audits. When Camphors took sixth place in the Eat Out Mercedes Benz Restaurant Awards in 2017, it won the Eat Out Woolworths Sustainability Award too.

Vergelegen’s excellent wines are the starting point for Camphors menus. The sommelier and manager encourages diners to try specific food and wine flavour combinations, offering 75ml taster pours in the wine-pairing menu.

The kitchen team masterminds much of the rest. They document everything that is growing throughout the year and start to plan the menu accordingly. Ballpoint pens in a chef’s jacket sleeve pocket are a testament to this.

Similar attentiveness carries over to the table service, and to the elegantly glamorous dining spaces in the front of house. Camphor’s abstract art, ceramics and convex mirrors soften the sophisticated grey, silver and black interiors. The spacious private dining room holds two works by one of South Africa’s most eminent artists, William Kentridge. A similar pair of works is currently exhibited in the New York Metropolitan Museum of Art. Vergelegen’s multi-layered history is represented in work commissioned from other local artists. Helen Vaughan’s blue and white platters in the reception and dining areas were inspired by original VOC plates in the old homestead.

Systematic processes are necessary at any destination restaurant.

Camphors is serious about offering its diners a seamless, multicourse food and wine experience. “In a restaurant of a certain calibre, you need to control everything that is controllable. There are elements that are uncontrollable, so you leave those to chance.

But the details… a polished wine glass is in your control.”

The team is adapting and innovating to welcome today’s everinformed diner. There is definitely detail on the plate, but ingredients are less overworked. An artichoke is not pickled in soy sauce so it doesn’t taste like an artichoke anymore. Ingredients are “heroed” to taste like they are. Paying homage to the origins of ingredients in a sustainable manner is the end goal.

Executive chef Michael Cooke of Camphors restaurant

“THERE IS DEFINITELY DETAIL ON THE PLATE, BUT INGREDIENTS ARE LESS OVERWORKED”

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fine dining

EATING AND DRINKING WHITE-TABLECLOTH PICNICS It feels as if the picnic space is all yours, at a hidden away table with white cloths in the dappled light of a magical camphor forest.

These stately trees were seeded from giant camphors planted three centuries ago.

Enter the forest via the rose garden, after collecting your basket at the picnic gazebo (order wine there too). Staff will explain, unpack, and bring wine, coffee, and desser t to your table. “Homemade” is the operative word, with ar tisanal breads, farm butter, patés, charcuterie, chutneys, pickles, salads, and a cheeseboard including biscuits and preser ves. Summer picnics are available from November to the end of April.

STABLES AT VERGELEGEN Stables is per fectly positioned for admiring the Hottentots Holland mountains stretching ahead. Send children out to the maze or to the seriously cool adventure play area nearby. Stables’ versatile menu appeals equally to families after quality, casual dining and to friends catching up over breakfast or lunch. Popular items include the Deluxe Vineyard Breakfast and the lunchtime Caesar salad, which never goes off the menu. Fresh scones and tea have a dedicated following. During late afternoons, glasses of wine, wood-fired pizzas, and

“HOMEMADE IS THE OPERATIVE WORD, WITH ARTISANAL BREADS, FARM BUTTER, PATÉS, CHARCUTERIE, CHUTNEYS, PICKLES, SALADS, AND A CHEESEBOARD INCLUDING BISCUITS AND PRESERVES”

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boards of cheese, homemade charcuterie, and pickles fly off the menu.

A GUIDED TOUR OF VERGELEGEN The iconic wines are the star of the show, but the estate also boasts ancient trees, a fragrant rose garden, and a library full of rare books text KIM MAXWELL illustration SYLVIA MCKEOWN

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W H AT TO S E E A N D D O

ERGELEGEN’S modern hilltop wine cellar, gardens, and wine labels take the farm’s trademark octagonal shape for good reason, as traditionally an octagon formed the boundary of a military outpost. Vergelegen was once such an outpost, which Dutch governor Willem Adriaan van der Stel developed into a magnificent estate.

High walls surrounding the octagonal garden east of the homestead once deterred lions. And did you know that Cape leopards are still spotted high on the farm?

TASTE WI NE : Sample excellent Vergelegen premium, reserve, and flagship iconic wines at the winetasting centre (1), then step outside to the herb and vegetable garden, which was re-laid six years ago. Its low hedges form an octagon and the garden has medicinal, aromatic, culinary, and indigenous areas. The garden provides fresh herbs and vegetables for the restaurants’ chefs.

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1 T H E CA M P H O R B I G F I VE : Five

noble camphor giants (2) stand between the old homestead and the great lawn. The trees were planted by van der Stel between 1700 and 1706, and were declared national monuments in 1942. They should live for another 150 to 200 years.

GRAND TREES: For a historical estate

and garden overview, book the daily heritage and garden tour. But if you prefer to admire trees in your own time, don’t miss the following. The hollow English oak (3) is about 300 years old, and is believed to be Africa’s oldest-living oak tree.

Nearby, find the regal royal oak (4). One-time owner Sir Lionel Phillips planted his acorn gift from the duchess of Marlborough in the 3 N OV EM B ER 2 0 1 8

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1920s. She had sent it over from King Alfred’s medieval oaks at England’s Blenheim Palace. When King George VI visited Vergelegen in 1947, the story of the tree so impressed him that he took Vergelegen acorns to England to plant in Windsor Great Park. Queen Elizabeth II lunched at Vergelegen in 1995 and unveiled a royal oak plaque. A year later, a gardening group took Vergelegen acorns to England and planted them again at Blenheim Palace. Near the homestead, the spreading branches of an ancient white mulberry are evidence of van der Stel’s attempt to create a Cape silk industry. Cross the swing bridge over the Lourens river to the Yellowwood Walk. There a stately Outeniqua yellowood (5) is estimated to be 150 to 400 years old.

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7 1 . W i n e t a s t i n g c e n t re 2 . G i a n t c a m p h o r t re e s 3 . A f r i c a’s o l d e s t o a k 4 . Ro y a l o a k 5. Ancient yellowwood 6 . In t e r n a t i o n a l Ca m e l l i a G a rd e n o f E xc e l l e n c e 7 . Ro s e g a rd e n 8 . L i b ra r y

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PHOTOGRAPHY MALCOLM DARE AND SUPPLIED

R A R E B OOK S :

Admire a wine cellar-turned-library of leather-bound books (8) collected by former Vergelegen owner Lionel Phillips. By 1924, his wife, Florence Phillips, had carefully restored the homestead and converted the old cellar into a library, buying up doors, windows and joinery, but overspending by £12 684 on her husband’s original budget. The library houses Lionel Phillips’ 4 500 titles, including a 1696 gardening guide called Den Nederlandsen Hovenier.

ROSES AND CA M E L L I A S : Sniff the

floral perfume, meander down the diagonal pathways, and marvel at the miniature roses and rambling climbers. The rose garden (7) is magnificent in summer, colourfully displaying more than 80 different varieties. It was revamped in 2016 in an octagonal shape, and includes 1 500 new roses.

From May to August, return to see a riot of pink, white, and red camellias (6) at Africa’s only International Camellia Garden of Excellence.

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must-haves

by the fabulous Tailor Shop in Kloof Street, Cape Town, under the direction of the stylish Dominic Evans. Your favourite timepiece?

My 21st birthday gift from my parents: an Omega De Ville watch with the date inscribed on the back: 13.01.1975. An unforgettable place you’ve travelled to in the past year? The Bitou River Estuary near Plettenburg Bay, which is covered with beautiful water lilies.

There is a cosy lodge on the banks. The book on your bedside table? A pile of books: at the top, the diaries of James Lees-Milne.

They are riveting reading: witty and loaded with social history of the mid-20th century literary and society figures in London. The last meal that truly impressed you? I am always impressed by my friend Charlotte Schachat’s fabulous salmon — not to mention the Edwardian sideboard of delicious food to go with it. The last music you downloaded? Lions Head — LNZHD. I first heard it in a Viennese taxi: the lyrics are fabulously sexy and thoughtprovoking. The item you are eyeing next? A carved, linden wood, gilded, wall sconce in the shape of a rose bough. I spotted it in a Viennese shop. (I’m allowed to buy it only when I’ve retired, in 2020.) The items you will always find in your fridge? Butter, mayonnaise, and sparkling wine. The best gift you’ve given recently? Half of a very modest house, with expensive, borrowed money, for a needy friend, but worth every cent forever. And the best one you’ve received? Recently, a flight to London on British Airways for a 70th birthday dinner. But my whole life I have been terribly spoilt with presents. A place that inspires you? The Irma Stern Museum, where I have worked for 39 years. It has a dropdead gorgeous atmosphere, and, of course, I adore the work of the great genius, Irma! A recent special find? An elasticated bracelet with big jub-jub glass emerald beads. Everyone wants it! I bought it in Stockholm after too much champagne. The last item you added to your wardrobe? Two-toned patent leather shoes, bought in the hope of sloshing through puddles in a wet Cape winter. Your favourite city? Vienna and the ghosts of the Habsburgs of the 19th century. I love the timelessness of Vienna; the small scale with terrific grandeur; the romance, but also the strange melancholy.

A heady mix.

GIFTED

CHRISTOPHER PETER The curator of the Irma Stern Museum enjoys the finer things in life

“I LOVE THE TIMELESSNESS OF VIENNA; THE SMALL SCALE WITH TERRIFIC GRANDEUR; THE ROMANCE, BUT ALSO THE STRANGE MELANCHOLY”

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1. James Lees-Milne: Diaries, 1984-1997 2. Ajaccio Violets Cologne by Geo F Trumper 3. Omega De Ville watch 4. Lions Head by LNZHD 5. Coffee grinder 6. Mumm Champagne

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PHOTOGRAPHY SEAN WILSON

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he one indulgence you would never forgo? Ajaccio Violets Cologne by Geo F Trumper, in Curzon Street, London. The grooming staples you are never without?

I like having my bald head shaved with a no 1 razor, and also a slight beard trim

by Mr Theo in Main Road, Sea Point. He has the Odic touch.

Your all-time favourite gadget? I hate gadgets: perhaps a coffee grinder. The single object you would never part with? My gold watch chain inherited from my mother. Your favourite drink?

Mumm Champagne (when enabled by others). The restaurant you frequent most often? I adore the Duchess of Wisbeach in Wisbeach Road, Sea Point. Your personal style signifier?

Floral collars and cuffs, and frilled shirts. The last thing you bought and loved? My sea-green, densely frilled shirt, made

OUR ATTRACTIONS

OUR AWARDS

DINING

WINE

Camphors Signature restaurant

“new world winery of the year” Wine Enthusiast Magazine USA

Stables Bistro-style restaurant

“best South African winery” Wine Magazine SA – five consecutive years

Picnic Elegant forest setting

“most successful South African producer” Trophy Wine Show – four years

HIGHLIGHTS

TOURISM

Multi-faceted gardens 18 award-winning gardens

“best of wine tourism award” Great Wine Capitals Global Network Four consecutive years “best tourist attraction” SA Tourism Welcome Awards

Wine education Wine tasting Cellar tours

“certificate of excellence” Trip Advisor ENVIRONMENT “South Africa’s first BWI champion”

Heritage Garden and heritage tours Exhibition corridor

Tel: +27 (0)21 847 2100

Biodiversity in Wine Initiative Champion Six consecutive years

www.vergelegen.co.za

email: info@vergelegen.co.za