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the month July 2012

enjoyed where wine is



from the editor

July 2012



LIVING LARGE Our cover photo this month is of the Robertson Small Hotel, at which I stayed with my family, as part of the process of getting to know Emile Fortuin, the Executive Chef of the hotel’s restaurant, Reuben’s. Despite being a ‘small’ hotel, there’s nothing small about the sincere effort the staff and Emile went to to make us feel at home – not that we’re of a particularly demanding ilk. My fouryear-old son’s ‘career choice’ has swung back in favour of cooking after a brief stint at ‘newspaper selling’ thanks to Emile’s pizza in particular. On our way out of Robertson my wife took great delight in discovering that the hotel’s winter specials include a ‘book one night, get the second free’ option and it seems I’ll be heading back to Robertson to deliver the July edition to the hotel in person… What a life!

The Team Editor: Brett Garner 083 260 0453

The joy of witnessing our youngsters and ‘ou manne’ perform so admirably is integral to this July edition as I had reason to be impressed by a couple of young chefs this month and got to compare a number of ‘young’ wines with their more-aged predecessors. The result is our lead feature on page 4 about Emile Fortuin of Reuben’s at the Robertson Small Hotel and some mouthwatering pics of the creations of Darren Badenhorst at The Restaurant at Grande Provence on page 9. The two articles and Chefs are about as different as chalk and cheese – but both experiences were equally good. My young wine/old wine experience came at the hands of cellar master Johan Malan of Simonsig and his patient tutelage has opened a whole new world of wine to me – and a surprisingly accessible world too thanks to Simonsig’s excellent vinoteque, which gets a mention on page 5. The Month’s drinks budget is now understandably spent and the Publisher taken to sending me mails about the ‘tremendous health benefits’ of drinking tap water…

Avondale, Johnathan Grieve. If you think that the moon exists simply to pull at the sea and the moods of the prettier halves amongst us, read page 10 and add ‘wine’ to your list – I guarantee it’ll make a difference to the way you approach the stuff!

3 Big On Bastille

Norman McFarlane, the SA Wine Writer of the year 2012, waxes lyrical about KWV’s Mentors and the efforts of that old wine-hand, Richard Rowe on page 11 and the Publisher shows his own age by getting all philosophical (again) on page 21. As always we’ve included fashion advice, a recipe, food and wine reviews, retail and finance news, a golf tip and an extensive list of events in our ‘What’s On?’ section on pages 22 and 23 to cater for everyone with an interest in life – irrespective of their age.

8 Soup’s Up at Constantia Glen

And to close, as this edition opens, please accept my encouragement to celebrate all that the Winelands has to offer. If you’re at a loss for a succinct definition of what that is, make tracks to Franschhoek on the 14th of this month for the village’s always-enjoyable Bastille Festival. Young and old alike will experience Winelands hospitality, local food and wine and, of course, the chance to share in a South African-influenced experience of everything, and anything, French.

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Colyn Truter Johan Delport Christina FASHION Annamé Kleynscheldt FINANCE Dave Rundle


GOLF Pierre van Vuuren


10 We Taste by the Light of the Moon 11 Norman McFarlane spends time with KWV’s Mentors

12 We enjoy some Conservative Wines 13 Property and Lifestyle 17 Wine of The Month:

Bosman Adama Red 2009

Recipe of The Month: Emile Fortuin’s Jan Ellis Pudding

18 We visit Frater Square in Paarl 19 Fashionably Yours:

Pretty Hot in Pastels

20 Dave Rundle feels the Euro-fallout

Our 20 000 copy distribution Door to Door Paarl / Franschhoek Valley Stellenbosch Durbanville Cape Town Upper Camps Bay Atlantic Seaboard Southern Suburbs Constantia / Tokai Somerset West Mailed / Extras

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9 Look Who’s Cooking at Grande

24 Social Seen


WINE Norman McFarlane

New at Simonsig

22 What’s On?

Our Western Cape Distribution in numbers 1000

6 Something Old and Something

21 The Publisher asks: “Why?”

! d e r e v o c u o y t we’ve go


ertson Small Hotel

Pierre van Vuuren tells us to Toe the Line

Until then, enjoy the read.

Another new wine world shared with The Month came courtesy of the Luna Tasting Panel and the proprietor of

Publisher: David Foster Capevest Holdings CC 084 827 3986

4 We visit Emile Fortuin at the Rob-

July ...


s you read this, I’m sure, the Baby Boks will still be revelling in their recent Junior IRB World Cup Rugby triumph, while their senior counterparts will be pleased for their performance against the English – albeit it that many of them will no doubt have pause to reminisce about the joys of the game from beneath a Super 15 scrum most weekends this month.


Pick up Points: Paarl / Franschhoek Valley Stellenbosch Durbanville Cape Town Upper Camps Bay Atlantic Seaboard Southern Suburbs Constantia / Tokai Somerset West Mailed / Extras

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PAGE Also join us on Facebook or follow us on Twitter at The_Month


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e l l i t s a B Big On

Bastill ments to a programme renowned for its food and wine marquee, the largest and longest running boules competition of its kind, The Waiters’ Race, the Franschhoek minstrel parade, fencing, barrel-rolling, a farmers’ market, craft market stalls,

For those in search of a little quieter time, The Screening Room at Le Quartier Français will screen French movies throughout t h e weekend and many of the accommodation establishments and restaurants

The Franschhoek Wine Valley is inextricably linked with the pursuit of freedom as the destination where the French Huguenots sought refuge from persecution. Aside from the European legacy, the thematic link with freedom is also evident in a local context with the Drakenstein Prison (formerly Victor Verster), from which Nelson Mandela was released, just outside Franschhoek. Bastille seeks to marry the collective leitmotif of freedom, drawing from both French and South African stories of emancipation from oppression, at the heart of both. It promises to be ‘A Celebration of Freedom’.” - Siegfried Schaefer, 2009

of French-inspired fare and a change in venue for the main Food and Wine Marquee – which will now take up the space between the village’s Dutch Reformed Church and the Town Hall, bringing it right into the centre of town.

musicians, children’s activities, the Marche de Franschhoek – with an array of French and French inspired food and lifestyle products – and many extra’s on offer in the local restaurants and businesses over the weekend.

will offer special menus prepared exclusively for the festival.

quee and a tasting of the French wines and French-inspired food included; tickets to the Food and Wine Marquee are R150pp and includes a tasting glass and a complimentary booklet of tasting coupons. Tickets are available through www., but numbers are limited and once the venues are full, no further patrons will be admitted.

Historically, Bastille Day commemorates the 1790 Fête de la Fédération, to celebrate the storming of the Bastille on the 14th of July, 1789. The storming was a violent act of unification which brought people together with a simple but passionate desire for freedom; the people of Franschhoek are well-known for similar passion on the day!

If you had any thoughts that Franschhoek might take it ‘easy’ with this year’s festival – think again, bringing people closer together and throwing a whole lot of Frenchmen into the mix can only mean one thing: the PARTY to end all parties. You have been warned… and despite rumours to the contrary, festival goers will be forgiven for wearing berets.

This year’s festival will include a number of refine-

Tickets to the VIP marquee cost R395pp with access to the Food and Wine Mar-

The most notable refinements include a VIP marquee that will offer, amongst other things, access to bona-fide French winemakers from the Rhône-Alpes Region in France, their fabulous wines and a platter

For more information visit www.franschhoekbastille., follow them on Twitter at #fhkbastille or contact the Franschhoek Wine Valley offices on 021 876 2861.

Monneaux Restaurant

at the Franschhoek Country House & Villas




Fireplace, soups & curries. Available every Wednesday and Friday night. 2 course @ R120

A delightful lunch menu. Available throughout the week. 2 course @ R120 3 course @ R150

Our lunch platters to share, with a free glass of wine. Starting @ R170 per platter

Come dine with us, meet the team and warm up at the fireplace … transport service for visitors living or staying in Franschhoek can be provided at no charge. Visit our Facebook page or email us for menus.

Tel: +27 (0)21 876 3386 • email:

July 2012

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July 2012

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Emile Fortuin: Charming! The Editor spends time with Emile Fortuin at the Robertson Small Hotel


harming. It’s 5.15pm and I’m sitting with my feet up in one of the poolside suites at the Robertson Small Hotel. A glass of Robertson Chapel Red is perched unsteadily on the back of my four-year-old, who insists that he wants to be a “strong table”, and I’m mulling over my just-finished interview with newly appointed Executive Chef, Emile Fortuin, of Reuben’s at the Robertson Small Hotel. If I was pressed for space or time, and neither constraint seems to feature in this neck of the woods, I’d simply say ‘charming’, and get on with things, because Fortuin is surprisingly charming; but there’s more to him and his appointment to Reuben’s than just charm - and so I mull... Fortuin is only 23; cuts a rather diminutive figure and is an unknown on the SA culinary scene – at least to most - however what he lacks in age, stature and experience he makes up for in passion, maturity and positive attitude. He summarises the rags-to-riches rise to his Executive Chef position with a comfortable confidence that none-the-less speaks of the school of hard knocks and lucky breaks. Emile met Susan Huxter of Le Quartier Français in 2007 while working at Bread and Wine outside Franschhoek. What followed was an in-house training opportunity at Le Quartier that covered practically every aspect of working in the boutique hotel. Something clicked and Emile was hooked – though not necessarily on a life in the kitchen. With his time there done he began to doubt his calling, as is the norm when you’re barely 20, and was in danger of disappearing from the scene - before he’d even arrived.

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A chance to help out at the bar at Reuben’s in Franschhoek in 2008 lead to an extended stay at the restaurant and his passion and hard work were noticed by both Reuben and his wife, Maryke. When Emile finally built up the courage to ask Reuben to allow him to work for him formally in the kitchen, Reuben instructed him to arrive for work early the following day “in comfortable clothes”. That morning he was presented with a chef’s jacket, a potato peeler and a ten-kilogram bag of potatoes and recalls Reuben saying: “You have ten minutes for the potatoes and a week to prove yourself in this kitchen, ” and it’s been non-stop since then. As he smiles at me from across the wooden table in the leaf-strewn courtyard outside the restaurant, there’s no hint of the work that still needs to be done ahead of feeding the 14 or so guests who’ll share dinner with us in a little over a couple of hours. Turns out

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Emile’s been at work most of the day and the only nerves he’ll fight are the ones that surface when he watches (“as respectfully as possible”) for the tell-tale signs of satisfaction or displeasure on the faces of his patrons as they take the first mouthful. To date he has two notches on the bedpost of the latter, and he quickly admits his error on those occasions and his ability to rectify the mistakes without fuss. By-and-large though it seems that he’s built a sound following in Robertson, whether local or visitor, and if the comments in the guestbook are anything to go by, he’s a veritable hit. Good wholesome cooking features highly on his list of priorities and points to his upbringing in a Franschhoek-based family

“Do real chefs use Robertsons?” question in particular. He smiles and shakes his head “You don’t mess about hey?” he quips and then explains that every chef will have a stock of dried herbs to supplement the fresh ingredients used daily. He’s partial to fresh herbs in sauces, where the delicate flavours add a final punch before plating, but extended cooking times call for more concentrated and robust ingredients. He doesn’t drop any names as to what’s in his Reuben’s kitchen, but I gather without too much prodding, that at home there’s at least a bottle or two of Robertsons.

Aware now that he’s not frightened by some of my cheekier questions I ask him

Will there be an Emile’s in the future? Perhaps a flashy SUV and trips overseas? How about MasterChef SA judge? I quiz him, rapid-fire. Laughing he admits that he’d like to “make it, for sure” but that at the end of the day his simple goal is to serve food that makes his patrons smile; and right now, that’s the overriding goal. Impressed, and somewhat surprised by the all-round maturity of his response under pressure, I back off a bit and turn my attention to the practicalities of life far from the immediate support of his family. It’s patently apparent that he misses his home. There’s a girlfriend in Franschhoek, and visits now and then to his family, but his time and energy is very much focused on the activities at the Robertson Small Hotel. “I’d much rather be close-by right now,” he says resolutely, “they can phone me anytime if there’s a problem – ultimately it’s my problem. So it wouldn’t work if I wasn’t here and when I’m not here I’m constantly thinking about what I might have missed.” In the eight months that he’s been a Robertson regular, he’s grown to love the town and the people and it’s clear that he’s as content as he is busy.

July 2012 There are the inevitable staff pressures, keeping track of bills and then, of course, influencing the menu – which is as much about making a right business decision as it is about expressing his passion as a chef. “If you double the flavour, you can double the price!” I suggest facetiously. Without skipping a beat he laughs heartily. “Not if you know Robertson,” he adds before explaining that his prices need to cater for a large diner-base, from resident locals to visitors to the hotel. Emile wants Reuben’s at the Robertson Small Hotel to be an accessible option to everyone who understands the value of a good plate of food and he and Reuben have spent a lot of time getting the balance right. At the mention of time we both look at our watches and I can see Emile’s mind shift effortlessly into the evening routine. We make our respective ‘thank- yous’ and as I gather up my notes he comments on the kiddies’ menu. “I heard your son mention pizza earlier,” he says, “it’s not on the menu but easy to make. On your way to canapés later, I’ll come out and see what toppings he’d like.” Shades of Reuben, that’s for sure. During the winter months, Reuben’s at The Robertson Small Hotel is open daily for breakfast and dinner whilst private lunch and dinner parties and group bookings can also be reserved. Given the nature of the man in charge and that of the man behind the name, bookings are essential.

One of the things I’m keen to discover is how involved Emile is in the business side of Reuben’s – after all life is easier when someone else gets to foot the bills. Again I’m slightly taken aback to discover that Emile’s responsibility extends way beyond the kitchen and that moments before our interview he Call 023 626 7200 or email reserwas negotiating a discount on the next vations@therobertsonsmallhotel. The Month_134x185mm_Repro.pdf 1 2012/06/11 10:12:05 AM day’s deliveries. com.









that enjoys food as much as it does cooking. I joke that he’s too skinny to be a big eater, but when you consider that he was at the helm of Reuben’s in Robertson for six months prior to his official appointment two months ago, and has pulled many a double-shift in that time to get Reuben’s back to where he knows his mentor wants it, there’s no denying that he’s intimately familiar with every dish that leaves his kitchen. And in time, I guess, he’ll have the girth of a Masterchef to prove it. At the mention of Master Chef Emile catches a glimpse of my question sheet and the

July 2012

if, as the Executive Chef at Reuben’s, ‘Emile’s’ wouldn’t be more appropriate a name than ‘Reuben’s’? There’s genuine humility in his answer as he explains that his relative lack of experience has left him in no doubt of his place in this or any other kitchen. “I have a lot to learn,” he says as he explains the role that Reuben Riffel has played as his mentor over the last few years. The menu bears his influence, yes – but it’s Reuben’s; the kitchen is under his command, yes – but it’s Reuben’s and when things go really well his mentor’s praise is the prize he seeks.

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July 2012

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Looking Back to the I

make no secret of my fondness of Simonsig – and it’s been a favourite of mine ever since I sat down to my first tasting there some years back and quickly realised that my plan to “taste everything decent” under the Simonsig label was going to take more than a single sitting, and possibly require a second liver. As I stop by the estate each month to deliver copies of The Month and chat to the familiar faces that are as much of an institution as the farm is, I’m assured of two things: the first is that I’ll need to turn down the offer of a glass of Kaapse Vonkel (they’re stop number three on my list and The Month promotes responsible drinking, you see…) and the second is that I’ll be re-impressed by the close-knit Simonsig team of unassuming, but undeniably knowledgeable, people. I was reminded of both the value of the team and the nature of its members recently as I sat with Simonsig’s cellar master, Johan Malan, one of the sons of the legendary South African wine personality and creator of South Africa’s first Methode Cap Classique, Frans Malan. The Malans trace their ancestry back to the French Huguenot, Jacques Malan, who arrived in the Cape in the late 1600s and today their Stellenbosch estate is planted to more than 200 hectares and Simonsig wines are sold in more than 40 countries. Having missed an earlier tasting with a number of local winos, I was pleased to have the chance to bend Johan’s ear as we sat across a table groaning under an older and a current vintage each, of five of Simonsig’s flagship reds, and a little bubbly to start and end things off with*.

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As the first of the wines, the Redhill Pinotage, was poured, Johan began to recount some of his experiences on a recent trip to France. Ever the innovator, Johan pulled out his iPhone and instead of showing me the expected happy snaps, pressed ‘play’ and had me engrossed in his personal video summary of a particularly memorable tasting, featur-

ing some very old French wines and a candid commentary of his thoughts on the night. Johan has been responsible for 29 of Simonsig’s vintages, so he’s no mug when it comes to his craft, yet it was clear that his visit had been informative and had given him pause for thought. As he recounted his experiences there and spoke of the value of some of the relationships formed and strengthened, I could see him thinking way ahead of the 2012 vintage, and the rest of the pack.

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Future At Simonsig next month, I dare say that even my beer-swilling mates would recognise the older vintage as special given the added depth aging brings to it.

As we worked our way systematically through the remaining eight wines I was given to distraction as the older vintages consistently displayed an elegance and maturity that made me realise that despite drinking a lot of different wines, I’d be well-advised to narrow my focus and try more vintages to take full advantage of what wine has to offer.

But Johan’s a team player, and while there will certainly be a couple of unique applications of what he gleaned, it’s the wine-making and drinking community at large that will benefit as he freely shares his thoughts and expertise; and it’s that attitude that strikes me as pervasive at Simonsig. From the friendly greeting you’ll receive as you walk into the tasting room to the attentive service you’re likely to enjoy in the on-site restaurant, Cuvee, you’ll be in the hands of a team whose members seem to be able to cover for each other as effectively as a

Stormers pack in defence, but with a lot less obvious effort. Having given it time to breathe, we turned our attention to the Redhill Pinotage and I learnt that the 2008 was aged for 16 months in a combination of French and American oak barrels, with 70% of them new. The result is a surprisingly accessible wine that shows a lot of fruit and a sweetness that makes it a great bet if you’re heading away from the ‘Coffee Pinotage’ genre but not quite ready to have your

mouth turned inside out by the heavy tannins that some younger Pinotages display. Commenting on the sweet mid-palate Johan noted that this is what Pinotage is all about and that it’s a characteristic that he’s careful to protect and display, whether in varietal form or in a blend. The 2006 was crafted in much the same way – but the barrels were all new. The wine seems more austere than its younger sibling but carries the same fruity thread and, while I would probably not pull out a bottle for the Super 15 final

I suggested to Johan that there’s a gap in the market for older vintages, particularly of more popular or common reds, and that a little education and exposure by way of a comparative tasting, say, would add value to the experience of enjoying good wine. He agreed but explained that the exposure step is always going to be tricky from a business perspective – most local palates are schooled on current vintages and as a result many wines have been crafted to be consumed earlier, rather than cellared. Where wine producers do set stock aside for aging and future sales, as Simonsig does, there’s a risk that the market for the wine will be relatively small or that the wine will be different enough when older to distract those used to younger wines. Johan is particularly passionate about the aging potential of Pinotage and the Simonsig flagships and as he explained some of the subtle changes he’s picked up in other and far older vintages than those we were enjoying, I made a note to visit the Simonsig tasting room Vinoteque in the interests of doing a thorough job for The Month. In the meantime though I’ll continue to work my way through the more readily available Simonsig vintages with pleasure and rework my schedule to ensure that Johan’s team are the last on my paper round come delivery day.

*To review each wine in the limited space available in this edition of The Month would do them no justice, so the reviews proper are available in the online version of this article at Visit for more information.

July 2012

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July 2012

the month Drink Up at THE MONTH

Constantia Glen The Editor suggests that there are merits to a liquid lunch the December 2011 edition of The Month) to join wine maker Justin van Wyk to sample “a trio of delicious homemade soups, enjoyed with a freshly baked baguette and rooibos smoked butter, amidst breath-taking vineyard views”. How could I say no?

What’s your restaurant review this month?” asked the Publisher on one of his now rare visits to the office recently. He says the aircon spreads disease and ever since meeting Tim Noakes a few months back, he’s been on a serious ‘health’ drive. I’ve given up reminding him that The Month can’t afford an aircon, and never has. “Um,” I said stalling as I considered meal options that would include a decent wine list or better yet, a wine venue with something decent to eat, “we have a couple of options.” Seeing straight through my attempt at a lie he thrust a press release in my direction saying, “Try these three.” And with that he was off to find a fatty steak for lunch and browbeat some unsuspecting waitress about the dangers of sugar. The press release turned out to be an invitation from Constantia Glen (whose wine featured in

A couple of calls and a GPSassisted trip later, I was standing opposite Justin with a commanding (and decidedly breath-taking) view out towards False Bay – but not in the tasting room. Turned out that Justin was getting ready for a big shipment of wine to Europe and it would make more sense for us to poke about the cellar and enjoy our meal closer to where the action was. The tasting room views of “the mountain”, Justin assured me, are just as impressive and mercifully less windy. Impressive too is the Constantia Glen set-up and Justin’s passion for both wine making and the brand. As Justin pointed out the blocks of Cabernet Franc, Cabernet Sauvignon, Petit Verdot, Malbec, Merlot, Semillon and Sauvignon Blanc it became clear that careful planning and a measure of trial-and-error have given rise to grapes and wines that very much embrace the concept of terroir. But I wasn’t really there for the wine I reminded myself, it was the three soups I was after. As I steered Justin indoors and out of the wind I no-

ticed that someone had set a table for us and taken the liberty of pouring glasses of the accessible ‘Three’, the beautiful classic-Bordeaux ‘Five’ and Constantia Glen’s Sauvignon Blanc. An extra glass of something white stood conspicuously apart and Justin wasted no time in getting me to try it. “It’s our ‘Two’, it’s brand new,” he beamed and then added “I’m not really sure what people are going to make of it, but I really like it. And don’t forget to try the soup.” The three soups were served on a cheese board with a freshly baked baguette as promised and together constitute a hearty meal. A thick, spicy (but not burny) butternut soup with strong flavours of nutmeg, hints of cinnamon and loads of natural sweetness is the perfect foil to the Sauvignon Blanc’s perfumed, gooseberry flavours. The ‘Two’ turns out to be a Semillon/Sauvignon Blanc blend (to be released in November this year) and thanks to decent treatment in wood has a mouth feel and flavours that complement the same soup, but completely differently. Pretty soon Justin and I found ourselves comparing the two wines with each other and each of the wines with the soup and I began to imagine that the day was about to become a little longer than anticipated. The 2008 ‘Three’, a blend of Merlot, Cab Sauv and Cab Franc, aged in 70% new French Oak for 16 months, is an immediately accessible wine with layers of complexity that quietly support the up-front sweet dark fruit flavours. Paired with a sweet French Onion soup, with a thick gravy-like consistency and absolutely no shortage of onions, it is a revelation. Tasting them separately I sensed trouble as the soup seemed game for something far less refined, but the wine’s fresh flavours and integrated oak came to the fore and had me emptying my glass a little faster than planned. Aware that I had a drive ahead of me later, Justin suggested I try the baguette, but didn’t offer a refill. The ‘Five’ is undeniably Constantia Glen’s flagship wine and our 2008, a Cab Franc/Cab Sauv/ Petit Verdot/Malbec/Merlot blend, was simply sublime. Ordinarily I would happily ditch most meals in favour of it and the thought of a soup to match its rich complexity had me doubtful. Wrong again! The meaty, tomato-based, Goulash was richly flavoured, salty and beautifully

textured and enhanced, rather than detracted from, the cigar-box, cherry and spice notes of the wine.

The tasting room will continue to serve their already-popular platters of cheese and charcuterie and instead of sampling all three soups, it is possible to order a larger serving of just one, paired to the appropriate wine. According to Justin the trio is the one that has tongues wagging at the moment. “And wallets too,” I quipped expecting him to tell me I’d need to drop a hundred at least to do this again without his company. Turns out it’s just R45 and is the only explanation needed to justify the fact that my GPS now has Constantia Glen listed under ‘Favourites’. The Constantia Glen wine estate is open daily from 10am – 5pm on week days and 10am – 4pm on Saturdays and Sundays. Look out for the Constantia Glen signs towards the top of Constantia Main road.

Contact them on 021 795 5639, wine@ or visit for more info. The GPS co-ordinates are S 34º 0’39.6” E 18º 24’30.6”.

fresh, latin-inspired cooking with vineyard views 021.874.3844

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July 2012

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look who’s cooking at

grande provence We meet Darren Badenhorst Award Winning Wines

Bistro Restaurant & Deli


Farm Stays

Cotage Fromage Winter trading hours - June till end of August: Wednesday to Friday 08h00 - 16h00 | Saturday to Sunday 08h00 - 17h00 Wine tasting room will be closed from 16 July till 13 August Vrede en Lust Tel: (021) 874 1611 | Cotage Fromage Tel: (021) 874 3991 Corner of R45 and Klapmuts Simondium Rd, Paarl |

Enjoy Responsibly. Not for Sale to Persons Under the Age of 18.

The Month - Quick Crossword #18 DOWN 1 Not left (5) 2 Relaxed (7) 3 Acmes (7) 4 Keen (5) 5 Divided (9) 6 Linguistic rules (7) 7 Dappled (7) 8 A supplementary component (9) 13 Puzzling (9) 14 Wealth (9) 17 9 in a baseball game (7) 18 An ancient middleeastern people (7)

Darren Badenhorst has replaced Darren Roberts as the Executive Chef at the Grande Provence Heritage Wine Estate in Franschhoek, and we popped by recently to The Jonkershuis to see what the news is likely to mean to Joe Public. The incumbent shared the kitchen with his senior, who is now in the Seychelles, for well over a year and the result is that, in as much as their names are similar, The Restaurant’s offering will remain decidedly Grande Provence. Badenhorst’s style displays French and Asian influences and is well-suited to the internationally palatable offering of The Restaurant, and complements the estate’s well-respected wine offering. Most noticeable on the day (other than Darren’s pleasantly distracting youthful appearance and accessible approach) was the plating of the food and his dishes are each as beautifully

constructed as the artwork that adorns the walls of The Gallery, next to The Jonkershuis. Our verdict? While we’re sad to see Darren go, we’re pleased to see Darren take the lead, and wish them both all the best! Contact The Restaurant on 021 876 8600 or and note that it is closed on Sunday evenings until the end of September this year.

20 A creation of high excellence (7) 21 Published once a year (7) 23 Strike (5) 24 Met romantically (5)

ACROSS 1 Harshness (9)

13 According to Mencken, a striptease artist (9)

6 3rd letter of the Greek alphabet (5)

15 Cowboy sport (5)

9 Looking with amazement (7)

16 From Ireland (5)

10 Moulded synthetic material (7)

12 Wanders (7)

July 2012

27 Social status (5) 28 Exerted physically (9)

19 Relating to a legal trust (9) 22 A supernatural spirit (7)

11 Sturdier (7)

26 A particular point in time (7)

25 Stress (7) 23 Glanced at (7)

solution pG 23 DON’T CHEAT!

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July 2012



Raise Your Glass Christina of the Vineyard Connection sings the praises of some ‘conservative’ wines

You might not want to save leftover wine, but you can save the highly endangered African Painted Wolf and the Western Leopard Toad by drinking more. Husband-and-wife team, Jeremy and Emma Borg who head the Painted Wolf Wines label, lived in Chobe National Park for a number of years and have a particular love for the African wild dog as a result. In fact, they tend to run their business as though it was a dog pack, and the upshot of the pack’s hard work is that their mantra: Remarkably Persis-

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tent, Persistently Remarkable, rings consistently true. A percentage of each bottle of wine they sell worldwide goes towards saving the highly endangered African wild dog.

1. The Painted Wolf Shiraz 2009, R100

This wine was the ‘top dog’ at the 2012 Old Mutual Trophy Show, with a score of 95 points and also won the British Airways Comair Trophy for Shiraz. Buy this if you care about wild dogs and love juicy red fruit, crushed black pepper and a long finish. 1

2. The Painted Wolf (wild dog) “Lekanyane” 2010, R80

Lekanyane is the Tswana name for Painted Wolves and this Chenin Blanc/Viognier/Verdelho blend has pineapple, lime and vanilla notes running together in harmony and is simply delicious. Anyone visiting Noordhoek may have seen the traffic signs warning motorists to be on the lookout for Leopard Toads. Cape Point Vineyards is working closely with the local

toad NUTS (Noordhoek Unpaid Toad Savers) to save the Western Leopard Toad. For every bottle of Splattered Toad wine sold, R1 is donated to the project. The plan is to build a ‘toad underpass’ which will allow the toads to migrate safely from their breeding spot at the foot of the Cape Point Vineyards, under Silvermine Road to the dams and gardens in the area.

3. Splattered Toad Shiraz/ Cabernet Sauvignon 2010, R62 2

Just like the rather large (up to 14cm) Leopard Toad, this wine is big in flavour, with great berry fruit and spice and a decent long finish.

4. Splattered Toad Sauvignon Blanc 2012, R54

You do not have to kiss a toad to release the beauty of this wine - it is vibrant and bursting with flavours of tropical fruit, limes, freshly cut grass and green peppers. So drink up, and save the world!


The Vineyard Connection’s wine shop is open 7 days a week and has each of the wines featured on this page in stock. www.


friend of mine explained that you can save your leftover wine by freezing it in ice trays for use in sauces and stews. I’ll admit that her advice left me somewhat confused… after all, what is ‘leftover wine’?

July 2012

the month

July 2012


Advertise here for as little as

R750 per month



Available at Dutch East 42 Huguenot Street, Franschhoek 021 876 3547 •


Hitting The Sweet Spot Norman McFarlane discovers that Mentors are made through attention to detail


ho would ever have thought that a lumbering behemoth, a veritable shibboleth of the world of bulk wine, could produce a crop of stellar wines that if tasted blind, one would assume come from a small boutique wine estate focussed on crafting wines of distinction? And what if that very same boring monster proceeded to sweep aside smaller, apparently far more agile competitors, effectively beating them at their own game? Well, it’s happened recently, with the meteoric rise to prominence of the KWV Mentors range under the stewardship of Australian-born winemaker Richard Rowe. I had the opportunity to taste my way through the current releases (2011 whites, 2010 reds) of the Mentors range at the KWV Emporium in Paarl, along with a number of fellow wine hacks, and the reactions around the tasting room table suggest that Richard and his team have truly hit the sweet spot. The 2009 Mentors Sauvignon Blanc and Petite Verdot’s double gold medals helped KWV walk away with top honours at last year’s Veritas Awards. On top of that the 2011 Mentors Chardonnay scooped a gold and a trophy atop a slew of silver and bronze medals and resulted in KWV winning the Fairbairn Capital Trophy for Best Producer of Show at the 2012 Old Mutual Trophy Wine Show. And these are but two achievements of significance that have come KWV’s way since Richard’s appointment as chief winemaker in October 2008. How come? Well, it all has to do with focus and attention to detail, which becomes evident when you sit and listen to Richard and his winemaking team (senior winemaker Johann Fou-

July 2012

rie and winemaker Christiaan Coetzee joined us for the tasting) talk about how they go about their business of crafting great wines. The Mentors cellar is designed to allow for many small parcels of fruit to be processed, and for the wine to be vinified and stored separately, with tank sizes varying from 250 litres up to 12 000 litres. Crucially, this allows the winemaking team to assemble an array of discrete components, each picked, processed and vinified with focussed intention which becomes a building block which the winemaking team uses to assemble The Mentors range. “The Mentors range is an evolutionary development,” explains Richard, “with a focus on wine style. We’re constantly on the lookout for those small parcels of excellent quality fruit, particular sites which give us outstanding examples of the varietal, that will allow us to maximise our quality for our customers.” Surprisingly perhaps, the entire Mentors range is bottled under screw-cap. Richard explains: “We’re determined to bring the best quality wine to our customers, and we believe that screw-cap allows us to do so. I tasted a 1975 Sauvignon Blanc under screw-cap in 2005, which makes it 30 years old at the time, and it was in remarkable condition, still expressing fresh green characteristics. If something better comes along, we’ll take a look at it, but for now screw-cap is it.” And so we tasted our way through the five 2011 whites: A steely dry Sauvignon Blanc, a crisp Semillon, an astonishingly complete Grenache Blanc, an elegant and pleasingly dry Viognier, and a beautifully rounded Chardonnay - the last being the big winner for KWV at the 2012 Old Mutual Trophy Wine Show. The 2010 reds followed in short order. A vibrant Pinotage, a fruity spicy Shiraz, a sumptuous Shiraz-led Canvas red blend, a sublime Cabernet Franc, and an elegant Orchestra Bordeaux-style blend comprising the five usual suspects. The conversation ranged back and forth, as Richard and his team explained how each of the wines was made, what components were included and why, and what the stylistic intention was.

The Sauvignon Blanc, for example, is crafted from 85% Stellenbosch fruit from a vineyard in the Bottelary Hills with its fresh and typical tropic fruit expression, but it is the 15% of Semillon from a vineyard in Lutzville on the West Coast, that provides the palate weight and the veritable backbone of this wine, which contrary to conventional wisdom about Sauvignon Blanc – drink it in the year in which it is made - will show best in about two years’ time. It is the crafting of this wine that underpins what the KWV team is doing with The Mentors range – pursuing a particular style in each of the wines. It is the availability of a series of separately vinified components, these building blocks if you will, that afford the winemaker the latitude to craft wines of consistent quality and style from vintage to vintage. Even in the single varietal wines, more than one component may be used. The Chardonnay for instance, is an intra-varietal blend made from two vineyard blocks about 100 metres apart. Not a single vineyard wine, but an estate wine if you will. And why so? Because the wine from each block brought a particular set of characteristics that were deemed necessary to craft the almost clinically clean and elegant result, and good it must be, because it convinced the judges at the Old Mutual Trophy Wine Show in a blind tasting. But it goes beyond the origin of the fruit, into the cellar, where once more, there is ferocious attention to detail: natural yeast ferment or inoculated (and if so, what yeast strain), barrel or tank fermented, partial or total malolactic fermentation, barrel selection, proportion of new and older oak, and so the list goes on. And this is of course all in preparation for the winemaking team to sit down, to taste the individual components they have made, and to practice their alchemy. And as we departed for a sumptuous lunch at Harvest @ Laborie to round off the tasting, I recalled a comment made by Johann Fourie after a detailed description of how the Canvas red blend came to be, which sums up for me why The Mentors range has become what it is: “It’s all about attention to detail.”

The Month / 11


*20,000+ copies prices exclude VAT, T&C apply, EAOE

July 2012

the month THE MONTH

And we Taste by the Light


of the Moon

The Editor discovers a whole new side to moonshine


very now and then I get a press release that gets my goat, and here’s part of one that did just that, recently:

Avondale Wine Estate, in conjunction with Platter’s South African Wine Guide, held the fourth and final tasting of its Luna Taste Test project last Thursday 24th May at Dear Me in Cape Town.

tain whether there was any merit to this concept. It’s not that I don’t like Avondale – on the contrary, their wines rate among my favourites; and it’s not that I don’t like the particular PR person that sent it to me – she’s gorgeous; it’s just that getting the verdict of “Cape Town’s top wine aficionados”, when said group did not include me, is a bit like being the first ‘Survivor’ contestant to sit on the judging panel when all that matters is winning… “Think wine off the duck’s back, Ed,” said my Publisher, showing as much sympathy as I’ve ever seen from him; and more money, as he gave me fifty rand and suggested I get “a few bottles” to conduct my own experiment. The fifty rand paid for coffee and a call to Avondale’s Johnathan Grieve who graciously agreed to an interview to answer some of the questions raised by the press release.

The project, which tested the validity of the biodynamic calendar developed in the 1950s by Maria Thun, was attended by a panel of Cape Town’s top wine aficionados. The experiment aimed to identify whether there was any truth in the theory that the taste of wine will vary depending on which time of the month it is consumed. According to the lunar calendar, there are four specific cycles; namely fruit, root, flower and leaf - with the fruit and flower cycles generally being regarded as the more favourable days for wine tasting. The panellists were to taste Avondale’s range of nature-friendly wines in four separate tastings and across four tasting cycles to ascer-

Turns out the seven panellists tasted the same Avondale wines (but from freshly opened bottles each time) over the course of four tastings, that spanned eleven days and each of the cycles within the lunar calendar: fruit, root, flower and leaf. They were not told which cycle they were in at any given tasting and simply got to drink the wines and share their thoughts on scent and flavour.

ering”. The ‘leaf tasting’ left the wines “less sweet, with a dominant minerality,” and many of the panellists found it hard to believe that they were tasting the same wines (and that just a couple of days after having conducted the ‘fruit tasting’). The ‘root tasting’ cycle turned out to be the “worst of the lot” said Johnathan – not that the wines tasted bad, it was just that by comparison they really came across as subdued and closed and in the words of the panel, the wines had “gone to sleep”. By contrast the ‘flower tasting’ day was characterised by terms such as “expressive”, “elegant” and “more structured with a fresh, fuller-bodied character.” Johnathan’s advice is simple, choose your wine carefully and, where possible, opt for a fruit or flower day to really enjoy the wine. And if you’re going to drink on a root day, choose a wine with enough depth of flavour and complexity to ensure that the experience isn’t one you’ll regret.

Given that I’m sold on the idea of biodynamic farming, the thought of the cosmos having an impact on the intrinsic flavours in wine doesn’t scare me, but it is still a new-enough concept to leave me feeling a little bemused and curious. To test the idea that wine tastes different on different days within the lunar cycle I got Johnathan to give me four dates of my own, but not to share the nature of the days and promised to share my experience in The Month, should there be any merit - and here it is! See table below for the results. As a follow-up I’ll be conducting a Twitterview with Avondale on Wednesday the 4th of July at 2pm, to answer the question: “Does the moon influence the taste of wines?” Feel free to follow the thread and add your thoughts using #LunaTasteTest and find us @ The_Month and @Avondale.

Visit for more information.

Wine: Pax Verbatim Blazing Hill Syrah 2008

According to “This wine offers subtle and perfumed aromas of coffee, mocha and spice. On the palate, an exquisitely balanced, soft and silky texture belies a wine with deceiving yet tremendous depth. Structured, yet deliciously smooth, the senses are treated to flavours reminiscent of black berries, loganberries, and wild plum.” DATE CYCLE

Most telling was the feedback that the panellists, despite being a rather diverse group, were all in agreement as to the dominant characteristics at each tasting.


According to Johnathan the ‘fruit tasting’ cycle was a hit and the fruit notes were described by panellists as “almost overpow-











Hints of dark fruit and greenish notes on the nose; metallic components on the palate

More intense flavours and fruit on the nose; orange peel flavours; wine went very well with food

Forest floor on the nose; hints of spice and subtle fruit flavours; firm tannin and hints of pepper

Lots of ripe fruit on the nose; well-balanced with good structure; not dry

Most enjoyable

Not great

Really didn’t enjoy


Without labelling the wine ‘good’ or ‘bad’, the panel – which included knowledgeable and less-knowledgeable members - felt that the wine certainly showed different components over the week that suggested some correlation with the concept of the Luna Tasting and that more hands-on investigation is in order…

keep it in the family Colyn Truter questions whether smaller wineries will survive Did you know that many of the farms in the Robertson Wine Valley have been in the same families for as many as six generations? Surprisingly, despite the region’s wine-lineage being far shorter than that of Constantia, Stellenbosch or Franschhoek, this simple truth is rather unusual in the South African context. “Wow!” some might say; while others may choose “Big deal”. But a big deal it is when you consider the number of wine farms for sale and the many corporates and foreign businessmen who simply purchase wineries to grow their portfolio or who choose to remodel them into holiday destinations for lovers of travel, rather than wine. And the first thing to disappear when a family

12 / The Month

winery is sold is bound to be a unique wine brand that has the potential to be very different from the run-of-the-mill. What’s sad, however, is that it’s not really the fault of that corporate or foreign businessman – wine drinkers are to blame. Equally sad is the knowledge that the difference in sales volume per brand at R29.99 as opposed to R31.99 is huge and that the psychological barrier of spending more than R30 is as marked as the average drinker’s desire to save even R2. You may not give it a second thought when next you make that saving, but consider the difference it makes to the producer whose total production is just 60 000 bottles. And then there are wines that sell

wine for R20 a bottle on promotion! It’s something that smaller brands just cannot achieve unless they’re prepared to literally give money away with every bottle sold. What can small family-owned wineries do then, to survive in a market that wants cheaper wines but within which it simply cannot compete against the ‘big boys’? The short answer is nothing. But I believe that if restaurants and retailers would look past the brands with enough money to advertise and promote their wines, or at least give family-owned wineries a chance, we’d see real value for consumers, returns for the retailers and longevity for the wineries and South African wine in general.

July 2012


July 2012

Franschhoek 021 876 2100 Residential Letting 021 876 2100

Shelly ShellySchoeman Schoeman083 083301 3018833 8833 Dionne DionneGurr Gurr072 072460 4602586 2586

Doug DougGurr Gurr072 072610 6107208 7208 VivVivLamb Lamb(Rentals) (Rentals)072 072673 6735617 5617

Franschhoek 021 876 2100


R6.2 million

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8003 EIDC_TheMonth 6/6/12 12:27 PM Page 2

July 2012

14 / The Month









July 2012


July 2012

July 2012

The Month / 15


July 2012



R2.5m R550 000


PEARL VALLEY LODGE COTTAGE IN CUL-DE-SAC FRANSCHHOEK COMMERCIAL UNIT GRAND OLDE WORLD CHARM 3 Beds 3 Baths 2 Beds 2 Baths 1 Garage Unit Size: ±24m² WEB 266 958 Beds 8 Baths 8 WEB 263 294 WebEstablished reference: 261 434 Thisreference: Sectional Title 264 unit is040 ±24m², ideal for a small or satellite Guesthouse offered as going concern. Consisting of 8 Web

business. Other attractions in the centre areformal a coffee shop, travel decoratedmaintained en-suite bedrooms, lounge, Comprising This elegantly immaculately lodgecomfortable is situated 2 en-suite bedrooms, lounge agent, antique store, skin care shop, clothing shop as well as fireplace and dining area extending onto a veranda, garden and on apool lake facing the Simonsberg mountains. with fireplace, a 2nd living room and single garage. upmarket gift shops. with the most glorious views. Close to all amenities.

Access to pool, tennis courts, on-site gym, state of the art clubhouse MARIANNE 082plus 921 world 3248 class golf course.

Open-plan kitchen and dining area lead onto JEANINE 6837 outside patio082 with410 built in BBQ and private garden.

Dot 083 261 0652

Jeanine 082 410 6837






R6.65m R5.3m


Land Size: ±50ha WEB 236 718 IDEAL LandLOCATION Size: ±12ha WEB 267 944 PERFECT VIEWS Come and build your dream home on this 50ha farm offering 360° Farm of 12ha with river frontage, near to town, two houses. Plot views Size:on ±50ha Size: ±2 595m²into lovely lifestyle unit or small boutique to mountains even Table Mountain and Cape Point in the Plot Opportunity to develop 10Ha vines and718 36ha arable land, ample water and very Web wine farm. Also vacant land464 for irrigated pastures / horse paddocks, Webdistance. reference: 236 reference: 265 accessible to and from main routes. Price excludes VAT.


R19.5m R5.3m




R11.5m R2.9m

etc. Ample irrigation water from Berg River scheme. Vacant

FRANSCHHOEK STYLE UPMARKET TOWNHOUSE 4 Beds 4 Baths 2 Garages Beds 3 Baths 3 Garages 1 Web reference: 609 Get your foot in the259 market with this

WEB 267 252

well appointed cluster development. finishedEstate. open plan lounge, dining and Elegant homeStylishly in vineyard Comprising 4 room en-suite kitchen. Separate scullery/laundry, storeroom. internal bedrooms, open plan lounge, dining room, Features formal lounge, vacuum system, aircon units, underfloor heating. Fully walled, stylish kitchen, separate scullery. Upstairs guest suite, secure with garden.

additional entertainment venue with jacuzzi and MELINA 082 419 9928 sauna. Double garage, pool, separate staff quarters.

Melina 082 419 9928


R2.795m R5.75m

PLOT & PLAN - CHARACTERFUL CHARM Beds 3 Baths 3 Garages 2 WEB 268 047 LIFESTYLE SMALLHOLDING Marvellous single-story house with open plan living room, dining Plot ±5.1ha roomsize: and kitchen covered patio with built-in braai flows onto landscaped garden with stunning Web reference: 200 346pool.

GRAND OLDE WORLD CHARM IDEAL LOCATION 8Land Beds 8 Size: Baths ±2595m² WEB 265 464 Web reference: 294 This beautifully restored 263 building is a must for any serious investor’s

property portfolio. The building of as 4 office areas, anchor Established guest house consists offered going concern. tenants. Further development options are available. Eight elegantly decorated en-suite bedrooms. Price excludes VAT. Dining area extends onto a veranda overlooking a PIET 082with 403 a9313 garden pool and the most glorious views.

Marianne 921 3248 VAL DE082 VIE


R5.9m R43.244m

FRENCH MASTERPIECE Beds 4 Baths 4OPPORTUNITY Garages 2 WEB 268 043 INDUSTRIAL Sweeping staircase flanked with stately double volume and Plot size: ±5.03ha expanses of glass combine with elegant chandeliers making this home with its natural, neutral Web reference: 265 colour 499 tones, a French masterpiece.

Build your dream home on this farm offering 360° viewsETIENNE including082 Table and Cape Point. 465 Mountain 7896 10Ha vines and 36ha arable land, ample water and very accessible to and from main routes.

Thisoccupation. uniquePrice property excludes a must for every investor’s portfolio. Refurbished with new BEN 084 569 3166 plumbing and electricity. Further development o p t i o n s a v a i l a b l e . P r i c e e x c l u d e s VAT.

Smallholding consisting of a newly restored main house, 2nd for guests or extended family SONJA 082house 333 5731 and various outbuildings. 1200 Olive trees in production, very accessible to the N1 freeway.

Industrial zoned property situated on 5,0335ha, ideal for manufacturing activities. Potential for SONJA 082 333 5731 various development opportunities. Close to Paarl CBD and N1 highway. Price excludes VAT.

Etienne 082 465 7896

Piet 082 403 9319

Etienne 082 465 7896

Piet 082 403 9319

16 / The Month

July 2012

the month

July 2012




Recipe of The Month Jan ellis pudding

Johan Delport, Cellar Manager at Waverly Hills, chooses

Bosman Family Vineyards Adama Red 2009 The farm Lelienfontein, in Wellington, has been in the Bosman family for eight generations and used to be wellknown for its grape vine nursery only. Today it has become an established wine making facility to boot and a Fairtrade and BEE success story of note. The name Adama comes from a family of farm workers that have worked on Lelienfontein for generations and are now partners in the business.

RECIPE: chef EMILE FORTUIN of REUBEN’s at the robertson small hotel

At R100 per bottle it’s more than a fair price for this well-made and perfectly blended wine.

Ingredients: Pudding: 180g self-raising flour / 1 egg / 1 tbsp apricot jam / 60ml milk / 60ml sugar / ½ tbsp baking soda / 15ml softened butter / Pinch of salt / Pinch of ground nutmeg / 5ml grated orange zest


The red blend is made up of Shiraz (81%), Mourvèdre (10%), Cinsaut (6%), Primitivo (2%) and Viognier (1%). The nose shows typical Shiraz pepper flavours with ripe plum and red fruit filling the other gaps while undertones of oak and red spices come through on the palate. The mouthfeel is silky with firm tannins and spicy and earthy notes add value to finish the wine off beautifully.

SYRUP: ½ cup boiling water / ½ cup cream / ½ tsp vanilla essence / ½ cup butter / ½ cup sugar / 5ml grated orange zest

SPICED CUSTARD: 6 tbsp unsalted butter / ½ cup honey / ½ cup water / 2 whole star anise / ¼ tsp ground ginger / ½ tsp cinnamon / 4 cardamon pods / 2 cloves / 5 egg yolks / 1 vanilla bean scraped YOGHURT SORBET: 160g milk yogurt /plain / 140ml sugar syrup / 40g liquid glucose, warmed and mixed with 50ml of the sugar syrup / 1tbsp lemon juice / 50ml water


PUDDING: Pre-heat oven at 180 °Celsius. Dissolve the baking soda in the milk. Mix the other pudding ingredients together and then add the milk and mix well until smooth. Pour into baking dish and bake for 30 – 40 minutes, until skewer comes out clean. SYRUP: mix all the ingredients together and bring to the boil in saucepan, over medium heat. As soon as the pudding comes out of the oven, prick small holes and pour syrup over.

SPICED CUSTARD: Place honey, water and butter in a saucepan and bring to the boil. Reduce heat and add spices and infuse for 15 minutes. Discard the star anise and cardamon. Bring back to simmer and add the egg yolks stirring constantly until the custard coats the back of a spoon.

YOGHURT SORBET: Mix all the ingredients together, then strain through a fine stainlesssteel sieve. Refrigerate until cold. Churn the mixture in an ice cream machine according to the manufacturer’s instructions. Transfer the sorbet to an airtight container and freeze for at least 2 hours before use.

serves 2-3

July 2012

4433 The Month Franschoek repro.indd 1

The Month / 17 2012/05/09 1:47 PM

July 2012

the month Hip To Be Square THE MONTH

The Editor chats to Yvette Frater about Paarl’s Frater Square


egular visitors to Paarl will have watched with interest the goings on at The Frater Square over the last couple of years. Built in 1845 as a pack-shed for fruit and farm implements on the farm Hou Moed, the building at the heart of the

In its present form, the building and square are the brainchild of owners, Gerard and Yvette Frater, who closely monitored work there, recycling most of the existing materials onsite to retain the original and historical feel, and have created an authentic lifestyle mall with ample secure parking to boot. According to Yvette, Frater Square combines a relaxed style, a natural chic-butcharming village-like ambience and a buzzing and unique outdoor concept to totally transform traditional expectations of lifestyle and shopping. With a little coercion we were able to get Yvette to give us a heads-up on what we can expect to find at the square in due course to add to the existing shops there:

square has taken on various guises since then and, given its favourable location, is now ideally placed as a retail and office development.

Primi Paarl opened its doors at Frater Square more than a year ago and offers Italian fare with a beautiful view of the vineyards and the famous Paarl Rock. July should see the opening of The Deli on the Square, offering freshly brewed coffee, sandwiches, wraps and baked goods.

• Rejuvenation Packages • Wrinkles • Volume Loss • Laser Face Lift • Acne • Acne Scarring • Unwanted Hair • Unwanted Veins • Pigmentation • Lax • Crêpe Skin • Body Shaping • Weight Problems • Resistant Fat

A Parisian clothing boutique, Wild Orchid and a hip baby boutique, Lullaby, will soon add to the mix and a décor and furniture store and the vintage shop, Daffadowndilly, should also open their doors this month. Other service providers include an aesthetic centre and a travel agent and there’s a studio available for daily rental, which is ideal for book launches, art classes or even a pop-up store. The Frater’s vision doesn’t stop there, however, and Yvette is keen to see “an artisan market, a kiddies’ outdoor market and a nursery at the back of the building” in time. Forget about Huey Lewis’s old song, soon folks will be heading to Paarl singing “It’s Hip to be Frater Square”, and I dare say they’ll be right!

Contact the folks at Frater Square on 082 899 5318 or visit them at 40a Main Road, Paarl. See the Frater Square advert on Page 8.

• Medical Consultation • Botox® • Fillers • Liquid Face Lift • 3D Skin Rejuvenation™ • Chemical Peels • Skin Needling • Laser Hair removal • Laser Vein Removal • Microdermabrasion • IPL • Titan® • Tripollar™ • i-lipo Laser Lipolysis • SlenderWonder • Ultrashape™

Tel: 021 887 6617 Claremont • Cape Quarter • Stellenbosch • Willowbridge Stockist of: •

18 / The Month


July 2012

the month Fashionably Yours Annamé Kleynscheldt thinks the Snow Queen’s shades are hot! 1

Pay homage to the winter sun and allow the warmer shades of yellow, cream, gold and brown to chase away the winter blues. A beautiful butter-yellow jacket will keep your wardrobe looking fresh, regardless of the season and to add dimension, consider a boldly printed chiffon blouse and this season’s best invention; a ‘snood’, in a soft cream shade. A pair of pale gold denims will give this outfit an added element of warmth and if you feel unsure about sashaying around in a pair of metallic bottoms, stick to a similar colour such as beige or sand. Rather add the metallic accent in the form of a belt or other accessory. Another funky element to consider would be nude snakeskin heels. Although not traditionally recognised for its versatility, if worn correctly, snakeskin in a neutral shade will add an undeniable touch of style to your outfit. Don’t hide indoors, sheltered in the sombre shades of winter, channel your inner Snow Queen and reign over this season’s hot new colour palette.



inter has settled in with its icy hold on nature, turning all colours into soft shades of ice cream, meringues and fairy-light cupcakes. Instead of hiding inside, take some inspiration from the frosty outdoors and don yourself this season in shades of Andersen’s Snow Queen.

Pastels are a great fail-safe in the cold and a beautiful compromise between the usual sombre shades of winter and the bright colours of spring, and to truly keep the frost at bay, incorporate some metallics - especially PHOTOGRAPHER: Ashley-Marie Miles MODEL: Liv Adams D&A Model Management MAKE-UP & STYLING: Annamé Kleynscheldt HAIR: Lauren Donay Telo


LIV is wearing 1. Pink chiffon jacket R1299.95 Ted Baker / White shirt R549.95 Sissy Boy / Pink Skinny pants R599.95 Oaktree / Pointed court R8999.95 Nine West / Neutral handbag R1599.95 Guess / Coral handbag R349.95 Nine West / Flower earrings R199.95 Bella Bella

pale gold, reminiscent of a winter fireplace. A gorgeous sand-coloured coat is a musthave, the style and colour add an element of class to practically any outfit and paired with a pretty lace dress you’re sure to turn heads. To display an element of playfulness go for a baby-doll style dress and allow a pair of nude

July 2012

ankle boots to give the outfit a ladylike feel. Use a belt in a pale gold shade to cinch in your waist and to add a little warmth to the whole look. Winter forces us to dress in layers, so why not do it with some flair? Break the harsh manliness of a white button-up shirt with a soft, short sleeve chiffon jacket and button the shirt up all the way (if you have a longer neck) to give the look some edge. Repeat the delicate pink shade of the jacket with a pair of high-waisted pants and gorgeous dusty pink heels. Keep the look soft with a handbag in a neutral shade, or add a pop of colour with an unusual shade of coral.

2. Sandy Coat R1799.95 / Lacy dress R799.95 French Connection / Golden belt R549.95 Guess / Ankle boots R499.95 Sissy Boy 3. Yellow jacket R1999.95 Carducci / Butterfly print blouse R1599.95 Ted Baker / Golden Skinny jean R899.95 Sissy Boy / Cream snood R89.95

Location: McPherson’s Restaurant & Wedding venue. For more information visit www. We neglected to acknowledge our regular photographer, Ashley-Marie Myles, and her model Cherisse for making last month’s Fashionably Yours as good as it was; thank you both!

The Month / 19


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July 2012



IN NEED OF SUPPORT Dave Rundle feels the Euro-fallout heat The Finance Chiefs from the ‘Group of Seven’ leading industrialised powers are holding emergency talks on the Euro-zone debt crisis in a sign of heightened global alarm about strains in the 17-nation European currency area.

So, looking at the road ahead for Europe, it is clear that Euro tensions are going to persist until there are some meaningful policy measures taken to resolve the issues. It will be interesting to see if any progress can be made in three areas:

The real concern is the exposure of European banks to this mess – it’s massive - and if these leaders don’t make some big decisions soon, the pack of cards could come tumbling down. German Chancellor, Angela Merkel, and leaders of her centre-right coalition, have said in a joint statement: “All instruments are available to guarantee the safety of the banks in the Euro-zone.”

1) Europe is clearly suffering from a liquidity crisis - the banks need assistance and a more aggressive stance is required. 2) Economic growth - there is none at the moment, so greater emphasis is needed. (Personally I can’t see this situation changing for a while). 3) The remaking of the European Monetary Union? Some of the key measures that could be taken are going to take months, if not years, for agreement and implementation. Does the world have this time? The fact that some of these ideas are being taken seriously, though, is going to help put a floor under some of the recent tensions. Maybe a move towards common financing for deficits, greater centralisation of fiscal policy

I recently heard a good quote by Credit Suisse regarding the current situation, “The market is like a strapless bra: half of us are wondering what is holding it up and the other half are waiting for it to drop so they can grab the opportunity with both hands!”

and a single banking regulator is required. Let’s see how this plays out… Whatever happens, selecting investments in this environment is very difficult. There are major risks out there and lots of bumps in the road are anticipated. Make sure you understand exactly where your money is invested and the risk that you are taking in trying to obtain inflation-beating returns. Stick to your plan once you have selected your risk profile as well as the managers that can assist you in achieving your objective.

This article is solely intended to provide you with objective information about financial products and services and is not intended to constitute a recommendation, guidance or proposal with regard to the suitability of any product in respect of any financial need you may have.

Dave Rundle 083 658 8055 Rundle Management Services




SwingFit’s Pierre van Vuuren gives us his ‘balanced’ view and tilts the spine angle forward. Since the whole golf swing is a rotation about the spine, the straighter the spine, the better the rotation.” The resulting more upright swing plane – (“inside and up - not around”) – brings the club head down more vertically, increasing the chances of a good strike and making a consistent divot. “So make sure your weight is balanced 50/50 at the address. Deep divots and lack of distance are the result of making a golf swing with the weight on the left side.”

The beauty of this one tip – just balancing your weight at address – is that it leads to a number of benefits to your swing, almost unconsciously. Easier rotation, better weight transfer, more consistent striking and more power are all achieved with better posture – that sets the tone. As Pierre says, “balance your weight evenly and let it rip!”

What memories will you make today? VISIT THE FRANSCHHOEK MOTOR MUSEUM


his month we’re back on the range with PGA Professional and Pearl Valley-based SwingFit coach, Pierre van Vuuren, discussing the importance of getting our weight distribution right. “Very often,” says Pierre, “high handicappers strike the ball inconsistently – that’s a fact. And, as we’ve mentioned in this column many times before, consistency is the key to better golf. Striking the ball inconsistently is often the fault of an unbalanced swing and this is likely a function of where the player’s weight is at address.”

20 / The Month

A good, powerful swing is a function of rotation about the spine and to rotate successfully we need good balance. High-handicappers normally favour one side with their weight and struggle to make a balanced swing. “If, for example, our weight at address is sitting in our heels, we will have limited balance and, therefore, limited rotation,” says Pierre. Also, the flatter swing plane returns the clubface to the ground less consistently – usually resulting in either too much divot or a strike half-way up the ball. “Moving your weight onto the toes also brings your head more over the ball at address

Monday - Friday 10h00 to 17h00 (last admission 16h00) Saturday - Sunday 10h00 to 16h00 (last admission 15h00) Open most public holidays - phone for confirmation. Entry fee: R60/adult; R50/pensioner; R30/child (3-12 yrs) The Franschhoek Motor Museum is located on the R45, Groot Drakenstein, look for the L’Ormarins Estate. GPS: 33°52’18,79”S 18°59’54,64”E No motorcycles or buses larger than 22-seaters allowed. Tel: 021 8749065 E-mail:

July 2012

the month Have We Forgotten ‘Why?’ Living in the ‘What?’ world, the Publisher argues for change


ow many times when you meet someone new do they ask you what you do? My stock reply is “at what time of day?” which endears me to few but makes the inappropriateness

service (during the day); when the ‘Why?’ world is much more exciting.

make my point. This information overload has shifted into areas it shouldn’t!

In the ‘What?’ world the new car has an limited slip diff, produces 170 NM of

Obviously we need to understand the value proposition but that’s not why we’d buy something! I reckon there are some businesses out there that get it – who understand that, to survive a recession especially, they need to be selling the ‘Why?’ - and they stand out like a sore thumb compared to the others. So, keep me on the business page, for now, Ed, because unfortunately, we don’t always buy things that are value-for-money – and it’s the sale that counts. Take, for example, the highly competitive hotel and restaurant businesses – those that need most to make the sale. Largely, meal menus read like a ‘spec’ sheet – steak and chips for R95 or Kingklip and rice for R89 - ask the waiter and he’ll tell you “you can have veg or salad for R20 extra”. ‘What?’ world thinking at its best – with no thought on the part of ownership. In the ‘Why?’ world we go to the restaurant because a particular dish is unbelievably good (we know this because it’s recommended) and when we get there we dismiss the menus and take advice from the waiter as to what we should experi-

off the question clear. It is the way of the world to compartmentalise everything; to categorise according to job, earnings, suburb, etc. The Editor is already thinking of moving this article to the Agony Aunt section, but wait - the point that we live in a ‘What?’ world has implications for those of us that sell a product or a

July 2012

ence – how many restaurants offer that? “Try the Bolognaise, it’s legendary and the Chef says it’s better than sex!” - the ‘Why?’ world works like that. And it works because we’re hardwired to seek recommendations and go with them. I recently visited an area well-known for its clean air, its hikes, its views and the stars at night. Yet the hotels were still selling the room (the king-size bed, air-conditioning, twin basins, under-floor heating and satellite TV) where I wanted to be sold the “sherry around the open fire tonight, listening for the sounds of the wild” or the amazing view from the top of the pass. That I can “hire a bike for R50” or (if I want) they can “turn on the steam room, for just R180” just doesn’t pass muster. Not only does it not measure up, the point it misses (and the one that’ll hopefully keep me on the business page) is that we don’t need to sell harder, we need to sell more creatively. We need to ask why someone would buy our product no matter how good the value proposition. The ‘Why?’ world, with the most amazing cheesecake I’ve ever eaten, and with the sunset over the lake I can’t go home without seeing, is also a far more interesting place!

torque at 5200RPM, a high compression ratio, four cylinders, fog lamps, a 10-CD shuttle, side airbags, run-flat tyres and ABS Brakes and, of course, this info allows us to compare specs to price and make a ‘valuefor-money’ judgement - an informed decision. Frankly, I’d rather know how it feels to drive but, fearing the ‘Agony’ move, I’ll

The Month / 21


July 2012


July 2012

2012 2–5

JULY / 9AM - 4PM / MUSIC WORKSHOP WITH PIERRE VAN DER SPUY to explore and improve public performance. Klein Libertas Theatre, Bergzight Plein, Du Toit Street, Stellenbosch,

the month THE MONTH

what’s on


Theatre, Somerset West, Corner of Lourensford Road and Swalle Street, 021 852 5182





JULY / PAARL MALL BRIDAL EXPO Paarl Mall, 021 914 2852

Happy Birthday Nelson Mandela! 18 JULY / NELSON MANDELA HAPPY BIRTHDAY BID A planned attempt to break a world record, with over 20 million people singing Happy Birthday to former president Nelson Mandela on his 94th birthday. Mandela Day is celebrated all across the country, and the world.


JULY / 8PM / GINGER BEER A play set in the Karoo in an old house near a windmill. Stokkie van der Sandt, a young man whose demeanor is childlike, lives at home with his brother, Sprint, and Grandma Hettie. It`s Granma Hettie`s birthday and Stokkie plans a party for her. However Stokkie`s father, a long-distance driver comes home and everything goes awry. The Playhouse

6–12 JULY / FESTIVAL CHAMBER CONCERT 13 JULY / FESTIVAL SYMPHONY ORCHESTRA, conductor Daniel Raiskin, soloist Anthony Demarre (clarinet) 14 JULY / FESTIVAL CONCERT ORCHESTRA, conductor Bernhard Gueller 15 JULY / FESTIVAL SYMPHONY ORCHESTRA conductor Bernhard Gueller

ed ’s choi ce D O N ’t miss 15 JULY / BASTILLE FESTIVAL MTB CLASSIC 5 km, 10 km, 25 km and 55km mountain bike trails, Franschhoek, 021 876 4956,

2–7 JULY / 10.30AM / MUSHROOM WEEK Nora Sperling-Thiel and Adriaan Smit of the SA Gourmet Mushroom Academy hunt for Boletus Edulis, Pine Rings and other mushrooms. Delheim Wine Farm, Knorhoek Road, R44 Stellenbosch, 021 888 4607


JULY / XVI WORLD ECONOMIC HISTORY CONGRESS Held for the first time in Africa and themed “Roots of Development”. University of Stellenbosch, www.


JULY / 12PM / FRANSCHHOEK BASTILLE FESTIVAL Franschhoek celebrates its French Huguenot heritage with berets, boule, wine barrel races, food and, of course, wine. See page 3 for more information. Franschhoek,


JULY / CROELA BOTHA Old Mill Theatre, Meulstraat, Paarl, 083 5640056

22 / The Month

The Month recently met with Richter Rust, the local face behind Stellenboschinfo. net, and discovered that getting updates on what’s hot and happening in Stellies has become a heck of a lot easier thanks to his efforts, and the result is that The Month will soon be on and Richter will soon be in The Month. In the meantime, here’s what impressed us: has more than 2000 Stellenbosch-focused listings from accommodation, restaurants, doctors and lawyers to churches, charities, and emergency and local government telephone numbers. The site has an intuitive search function and beats flicking through the pages of a phonebook any day.

are well represented – which will prove invaluable for those newly settled in the area. Given that Stellenbosch is part of the oldest wine route in South Arica, The Stellenbosch Wine Route is well represented and around 200 wine farms are listed; so if ever there was a reason to bookmark a webpage, here it is! And if wine isn’t your thing, the local news headlines and growing community blog promise to keep you up to date.

Their events calendar has been of particular interest to The Month because it’s not only easy to see what’s happening in Stellies but Richter is always at pains to include contact details for tickets and further information. We were also impressed that schools, clubs, classes and other community organisations

July 2012


JULY / 8AM / FYNBOS WALK Guided walk with Ron du Toit. Helderberg Nature Reserve, Somerset West, 021 851 4060, www.helderbergnaturereserve. 28 JULY / DIE BURGER MTB CHALLENGE 15 km, 30 km,


solution CROSSWORD PG 9







772076 9








1 500 things to do

How to spend your time this winter



(5% goes to charity)

ean 13 + 5 digits

TUE–FRI / 9AM–4.30PM / SASOL ART MUSEUM Stellenbosch University, 52 Ryneveld Street, Stellenbosch, 021 808 3691

RSA R24.95



8.30AM–5PM MON–FRI, 10AM–3PM SAT, SUN / HESS ART COLLECTION AT GLEN CARLOU Named after the Swissbased Hess Family Estate, the collection of contemporary art includes works by landscape artist Andy Goldsworthy, Deryck Healey and Ouattara Watts. Simondium Road near Klapmuts, 021 875 5528,


Valid until 10 Sept 2012


Taken from a collection of more than 300, 80 motor vehicles are on display at any given time. Cars at the FMM come in a wide variety of shapes and colours, evoking nostalgia, movie settings, and philosophical ponderings about how times have changed. L’Ormarins Wine Estate, R45 between Pniel and Franschhoek, 021 874 9000,


SATURDAYS / 9AM–2PM / STELLENBOSCH: FRESH GOODS MARKET The Winelands gourmet-styled openair market with slow-food purveyors of high quality eats, fresh produce, preserves, boutique wines, artisan beers, lifestyle accessories and design. Picnic lawns, shaded oak trees, parking. 021’s favourite: the delicious little cherry cakes. Oude Libertas Estate, cnr Adam Tas/Oude Libertas, 021 886 8415, 072 416 4890



ed ’s c hoi

what’s on WINTER 2012 • ISSUE #14


the month

July 2012


42 km, 62 km, 75km mountain bike challenge. Eikestad Primary School, Stellenbosch, 021 884 4752,


JULY / 8PM / 3RD WORLD SPECTATOR Aandklas, 43a Bird Street, Stellenbosch, 021 883 3545

art UNTIL 1 SEPTEMBER / 9.30AM–1PM, 2PM– 4PM MON–FRI, 10AM–1PM SAT / WILLEM STRYDOM who lives in Nieuwoudtville, “has a deep empathy for the life forms that inhabit the arid landscapes of the South African hinterland – that can survive in the desiccating heat of the lean times and yet flourish, in some cases quite spectacularly, when the seasons turn over and rains return to the thirstlands. This rich imagery includes not only the animals and plant forms but also the people of this austere environment.” (Tim Maggs) Sculptures and other artwork. Rupert Museum, Stellentia Avenue, Stellenbosch, 021 888 3344, www.

MARKETS MARKETS (Looking way ahead…) 29 SEPT; 13,27 OCT; 3, 10, 24 NOV; 1, 8, 15, 22 DEC / 9AM–1PM SATURDAYS / SOMERSET WEST: COUNTRY CRAFT MARKET Outdoor art and craft market with 200 stalls - includes a beer and braai tent. Southey’s Vines, 186 Main Road, 021 852 6608 or 021 843 3287

28–29 JULY / WINELANDS BRIDAL FAIR Exhibitors range from dress designers and décor specialists to caterers and jewellers. Spier Wine Estate, Stellenbosch, 021 981 4737,







COMPETITION: All competitions close on the 24th of the current month (unless otherwise stated); winners will be contacted by phone or email, must be over 18 (unless otherwise stated), must be prepared to allow their names to appear in print in The Month, and may be required to pay delivery costs; the Ed’s decision is final and no correspondence will be entered into - unless the Ed is having a really great day. SMS: SMSs charged at R1.50/SMS. Free SMSs do not apply. Errors billed. Sender must have the bill payer’s permission. You may be contacted in the future by SMS unless you opt-out.

THE FINE PRINT The views expressed in this magazine do not necessarily reflect the opinions of The Month or its affiliates. Having said that, we generate practically all of the material printed in each edition ourselves; please don’t reproduce any part of it without the

July 2012

Editor or Publisher’s permission (we’re generally quite generous – so just ask). The Month subscribes to the South African Press Code and if you feel we’re not living up to that, please call the Press Om-

budsman on 011 484 3612. We regard our sources as reliable and verify as much of what we print as we can, but inaccuracies can occur and readers using information in The Month do so at their own risk.

Our excellent relationships with like-minded traditional and online publications, mean that an ad in The Month offers you a great opportunity to get noticed by a large number of readers across the Western Cape and further afield.

To benefit form a sizeable winter saving and be seen in 20000 copies of The Month, thousands of copies of the 021 Magazine and many more targeted ad impressions online – for less than you expect - send a mail to exposure@themonth. and prepare to be impressed.

The Month / 23

July 2012

the month THE MONTH

Social Scene ABOVE: In celebration of Auto Atlantic MINI winning the MINI SA Dealer of the Year Award in 2011, VIP’s, Cape Town socialites and celebrities let their hair down at the Mini dealership in Cape Town’s CBD early in June. The Editor was particularly impressed BY the minis on the night… Seen here are Tammy Lederle, Kate Gerhart, Tracy Mc Gregor, Lee-Ann Roberts and the Fondle Girls.

LEFT: Reuben Riffel hosted KWV's jimmyjagga wine spritzer team at Reuben's Franschhoek last month. Judging by his performance on the night, and that of the jimmyjaggernauts, South African wine drinkers have a lot to look forward to!

ABOVE: Doug Gurr of Pam Golding Properties in Franschhoek was recently bestowed with the Pam Golding Lion Award for his contribution to the group’s corporate citizenship objectives, by Andrew Golding. If that face doesn’t say it already, take it from us – the man is a legend! Well done Doug.


July 2012

The Month July 2012  

In this edition: Franschhoek's upcoming Bastille Festival; Emile Fortuin at the Robertson Small Hotel; 'Old' wine at Simonsig; Soup at Const...

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