Wine Extra January 2016 by Wine Extra Magazine

FOR WINE LOVERS, NOT WINE SNOBS

WineExtra JANUARY 2016

Oros Mampofu Cape Vintner Classification TASTE TEAM

Livin’ the Life

Bubbles, Bubbles, no Toil nor Trouble!

Official SA Media Partner

Chenin’s Shining Stars

Chef Christiaan Campbell - Ancient Drinking Game - Boozing Cat

Contents JANUARY 2016

Editor’s letter Table Talk

Oros Mampofu

This Over-the-Top Hotel Package Lets You Blend Your Own Wine Tricks of Ancient Drinking Game Revealed - Boozing Cat Suffers Serious Hangover After 7 Weeks In Wine Cellar - A Special Sparkling Message with Clicq’Call

Taste Team

Interview Now You’re Cooking

Into the Spirit

Van Ryn’s 10 Year Old

Chef Christiaan Campbell - Spring Salad

Get out

Chenin’s Shining Stars

Livin' the Life

Our pick of the very best viticultural-based events.

Bubbles, Bubbles, no Toil nor Trouble!

Special Report Cape Vintner Classification

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We’ve Been Drinking

The Durbanville Twelve 2015

JANUARY 2016 WINE EXTRA 3

Published by: The Wine Show PTY Ltd, Unit 31 Westlake Lifestyle Centre, Westlake Drive, Cape Town, 7966

Editor’s letter

wine-extra.co.za wineshow.co.za

new year with new challenges and new vintage is upon us. The droughts our country is currently suffering is a major concern, let alone our political situation – all the more reason to open another bottle of wine!

MANAGING Editor: Maryna Strachan maryna@wine extra.co.za Graphic Design Mark Freebs info@markfreebs.com Web Services Tracey van Niekerk tracey@mutsami.co.za Advertising Sales Tristan Richmond Tristan@wineshow.co.za

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

Maryna Strachan maryna@wine-extra.co.za

I sincerely hope that the wine farmers will have a successful harvest despite the shortage of water. Ironically, it can go two ways when it comes to growing grapes. The lack of water can be a good thing as it means that the vines have to work harder to push their roots down and search for water, all the while also getting to many nutrients that lie buried deep down in the soil. Stressing the vines in such a way can lead to interesting flavour development with smaller and more concentrated berries.

Official S.A. Media Partner:

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

On the other side, yields are lower and the chance of the berries shrivelling or even burning in the sun are potential issues, so the next few weeks are absolutely critical in terms of what the weather does. Our fingers are certainly crossed. 2015 was a long and challenging year for many, including myself, but whilst some will still be on holiday at the time of publication, resting their weary souls in preparation for a big year, I can’t help but believe that 2016 will be a pivotal year for our beautiful country. I don’t want to get political about things, but will reiterate what I often say, that we live in paradise and have so much to be grateful for, least not some amazing wines! My wish to all is a successful, happy and healthy year with lots of occasions to open another bottle.

www.wineshow.co.za

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JANUARY 2016 WINE EXTRA 5

It’s about the ﬁner things We often forget the joy that comes with getting the right people together, in the right setting, with the right bottle of wine. And while we can’t help you find the people or the setting; we can help you find a great wine. Just choose any bottle from the Olive Brook Pinnacle Collection at your nearest TOPS at SPAR or SPAR store. That simple. That good. TBWA\HUNT\LASCARIS\DURBAN\40987\WINE EXTRA

Olive Brook is exclusive to TOPS at SPAR & SPAR stores

For your nearest TOPS at SPAR store, phone our share call number 0860 31 3141 or visit topsatspar.co.za

TOPS_at_SPAR

6 WINE EXTRA JANUARY 2016

TableTalk This month: This Over-the-Top Hotel Package Lets You Blend Your Own Wine. Tricks of Ancient Drinking Game Revealed. Boozing Cat Suffers Serious Hangover After 7 Weeks In Wine Cellar. A Special Sparkling Message with Clicq’Call.

TableTalk Alessandro Cellai. (What? It’s Italy. Who doesn’t have a vintner on call?) Under Cellai’s watchful eye, they’ll try different varieties of grapes and decide which ones best suit their tastes, all to create a oneof-a-kind blend. And because wine’s usually not ready to drink overnight, the cellar is committing to storing the wine until the guest is ready to claim it. Since that could easily be 10 years or more, a rep from Hotel Cala del Porto recommends that couples blend their wine and then prepare to serve it at a future anniversary party or vow renewal as a reminder of their special trip. One barrel produces about

300 bottles, each of which will be packaged with a specially designed custom label and shipped to the guest’s home. The price tag may be large, but it's still far less than buying your own winery. It’s doubtful you need more reasons to visit Tuscany, but here are a few. Punta Ala is a popular summer getaway spot for Italians, but most visitors aren’t familiar with it, meaning it won’t be as crowded as other beaches. And the Cala del Porto, which opens for the season on April 17, is intimate and peaceful; just a short drive from Rome, its 37 rooms and suites all have waterfront views, and boats are available for daytrips out to the islands of Elba and Corsica.

This Over-the-Top Hotel Package Lets You Blend Your Own Wine

Hotel Cala del Porto doesn’t have to work hard to sell itself located on the seaside in Tuscany, the waterfront-meetswine-country views will awe just about any guest. But this Baglioniowned hotel has one impressive 8 WINE EXTRA JANUARY 2016

trick up its sleeve: a brand new, ultra high-end package exclusively for wine lovers. Priced at a hefty ¤15,000 (about R300,000), it offers something even the biggest oenophiles will love: the opportunity to blend a barrel of their very own wine,

which will be stored and, later, bottled for them. Guests who purchase the package will head to the nearby Rocca di Frassinello, the Renzo Pianodesigned wine cellar, to meet with their head winemaker, Dr. JANUARY 2016 WINE EXTRA 9

TableTalk

Tricks of Ancient Drinking Game Revealed

Kottabos” was a game played throughout the ancient Greek world, it is thought to have originated in Sicily, and involved flinging one’s wine dregs at a target in the centre of the room while saying who or what was the object of your affection. Like most drinking games there was little actual point to it other than a test of skill and dexterity (it was favourably compared to throwing the javelin) and it was understood that if you hit the target perfectly then it boded well for the acquisition of whatever it was you most desired. Bets were also regularly placed on throws. Wine would be drunk from a shallow cup called a “kylix” and the players would be reclining on couches a suitable distance from the target – which was usually a small statuette holding a disc, the best hit would knock the disk out of the statuette’s hands and down onto another with a satisfying noise. Using a 3D printer to make a kylix, Dr Heather Sharpe from West Chester University of Pennsylvania has found through long hours of study with her students (though without the drinking part 10 WINE EXTRA JANUARY 2016

and only using grape juice), that flicking the dregs from the kylix more like a baseball pitcher rather than a frisbee thrower is the best method.

She also gathered that playing the game at “symposia” led to a lot of mess. She told Live Science: “By the end of our experiment we had diluted grape juice all over the floor. In a typical symposium setting, in an andron, you would have had couches arranged on almost all four sides of the room, and if you missed the target, you were likely to splatter your fellow symposiast across the way. You’d imagine that, by the end of the symposium, you’d be drenched in wine, and your fellow symposiasts would be drenched in wine, too.” As numerous depictions of the game in ancient Greek art show players poised with their kylix overarm, the point of this experiment is perhaps debatable. Nonetheless, those inspired to take up kottabos as a result of the study may now do so in the assurance that they are doing so correctly. Article courtesy of www.thedrinksbusiness.com

Boozing Cat Suffers Serious Hangover After 7 Weeks In Wine Cellar

stGood thing cats have nine lives, or how else could a kitty have survived a seven-week bender where he opened $44 worth of wine and drank the contents, with a subsequent three-day hangover to boot?

$44, lapping up the liquid and getting increasingly inebriated with every taste.

It wasn't uncommon for frisky feline Aljosha to leave his home to strut around the town of Würselen, Germany, and come back home around midday. But, one fateful day in July, the cat didn't return.

"He was more dead than alive when I picked him up," she told Bild. "We went to the vets straight away, where they diagnosed him with alcohol poisoning."

In the days after the disappearance, Aljosha's owner, Claudia von Büren, wasn't able to track down her beloved pet. She printed 150 flyers and posted them around town, with no success, The Local reports via German-language publication Bild.

It took three days on a drip, but the cat eventually sobered up and is doing much better now, The Local reports.

So it was a surprise when, seven weeks later, the kitty emerged from an environment that apparently didn't bode well for the animal's health or sanity: He'd been trapped in a wine cellar a few houses away.

When Aljosha reappeared after his epic binge, it was obvious the cat was sick. Immediately upon seeing him, von Büren rushed the cat to the vet.

Aljosha was lucky, because booze can be deadly for felines. The ASPCA warns that any alcohol is "extremely dangerous" for cats and notes that any intoxicated cat should be monitored by a veterinarian.

Article courtesy of www.huffingtonpost.com During the seven-week timeframe, the cat managed to shatter three wine bottles totaling more than JANUARY 2016 WINE EXTRA 11

TableTalk

A Special Sparkling Message with Clicq’Call

rBubbling with audacity, Veuve Clicquot is known for its innovative flair. Today the singular Maison of champagne is tickled pink to introduce its newest Rosé additions: Say It With Clicquot.

Your Love, and new Clicquot Message and Clicq’Call, render champagne into a personalized present and card in one. The gift of Veuve Clicquot Rosé is always thoughtful – now with custom-made messages it becomes the perfect gesture.

Last year, Veuve Clicquot shouted the introduction of an ice-bucket megaphone, to Scream Your Love while chilling your champagne. This year the creative brand has expanded upon the way to give, rendering your champagne gift into one even more personal. Say anything you want, just say it with Clicquot Rosé!

Say what you want, but say it every time with champagne! Now, you can personalize a Rosé champagne box with your own note, selecting the sticker letters to affix a personalized message. Completely original and entirely thoughtful, the possibilities and occasions to gift it are endless dinners, holidays, birthdays, everyday…this is the new go-to gift, so say goodbye to the greeting card forever!

Incorporating completely customizable messages in the packaging, the Scream 12 WINE EXTRA JANUARY 2016

Clicq’Call comes straight from the heart, as it

is straight from you! This brilliant new innovation allows you to record your very own voice message, and gift it along with the champagne. Press the button and record a short message for the recipient, who is able to reuse the packaging and voice recorder again.

Nothing is more personalized than saying it yourself, so say it with champagne!

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TasteTeam Chenin’s Shining Stars

The second annual Standard Bank Chenin Blanc Top 10 Challenge unlocked the obvious potential of Chenin Blanc with pure fruit, complexity, balance, some weight and power indicating the best of the best. This month the Taste Team samples 8 of the 10 winners and were nothing short of blown away by the quality and standards that all of these wines met. As the grape varietal with the highest production in South Africa, Chenin Blanc is the perfect go-to option for those who either don’t enjoy Chardonnay or find the acidity in Sauvignon Blanc a hassle. With South African Chenins taking top honours at a range of high-profile international awards such as the International Wine & Spirit Competition, it is truly a grape that should be embraced as it allows itself to be manipulated and cultivated to suit every possible palate.

AN INVITATION TO South African Terrior. French Savoir Faire. Situated on the foothills of the majestic simonsberg mountain in stellenbosch, marianne wine estate is a working farm and boutique cellar that produces some of the finest red wines in the country. The modern and spacious tasting room and the panoramic tasting deck provide the perfect setting in which to sample marianne’s award-winning wines. The newly created pétanque arena, situated in a citrus orchard, makes for an unusual and unique tasting experience.

From left to right: Spier 21 Gables Chenin Blanc 2014, by Spier, RRP: R140. Aeternitas Blanc 2010, by Aeternitas Wines, RRP: R120. Perdeberg Dry Land Collection Chenin Blanc 2014, by Perdeberg Wines, RRP: R77. Simonsig Chenin Avec Chêne 2014, by Simonsig Wines, RRP: R115. L’Avenir Single Block Chenin Blanc 2014, by L’Avenir Estate , RRP: R200. Leopard’s Leap Culinaria Collection Chenin Blanc 2014, by Leopard’s Leap, RRP: R70. De Morgenzon Reserve Chenin Blanc 2014, by De Morgenzon, RRP: R220. KWV Cathedral Cellar Chenin Blanc 2014, by KWV Wines, RRP: R85

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

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

Taste

TasteTeam Spier 21 Gables Chenin Blanc 2014 RRP: R140; Stockists: : Cellar door, TOPS at SPAR and Pick ‘n Pay liquors www.spier.co.za

Daisy says: This wine is luscious, palegold colour in the glass and aromas of vanilla and lemon curd burst forth. When it lands on your tongue, it is zesty with a hint of delicious green apple and if you swirl the glass, delightful notes of white blossom exhilarates your senses. Describing the wine, it almost sounds like a fairytale from a bottle – and that’s exactly what it is. There’s a notable yummy tropical twang with after-tastes of butterscotch. Think Tinkerbell meets Wilsons toffees.

“Describing the wine, it almost sounds like a fairytale from a bottle – and that’s exactly what it is.” 16 WINE EXTRA JANUARY 2016

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

Charlotte says: Lovely rich honeycomb aromas on the nose, which are bolstered by some big chunky toasted oak flavours. It's not at all heavy or clumsy though, as some light jasmine and dried pineapple flavours add some light zing and freshness. Surprisingly thin on the finish, especially compared to the big boy nose, but a long finish all the same and altogether rather yummy. Eduard says: Fig jam played around with gooseberries, which kept the nose and the taste on the green side. The aroma had a slight feeling of wood that also came through on the colour, but my senses could just not hook into the overall feel to be sure about it. The taste is flowing around the corners in a robust acidity that is followed by quite a shortlived aftertaste bursting forth in fleeting fruitiness; keeping your attention just long enough to enjoy a near herbal feeling on the back of the tongue. Ilze says: This wine is pale yellow in colour with a green rim. At first it is a bit nail varnish-like on the nose, but the colour draws you in. On the palate it is slightly fizzy with a sweet lingering of sultanas complemented by lemon, fleshy white peaches, jasmine and vanilla shortbread with loads of butter. It is very floral, but also very creamy and fruity with a savoury touch from the oak. After a while it evolves to very rich and rounded, graceful and balanced. Guest Taster Pierre says: For me, this wine was reminiscent of the opening scene in ‘Saving Private Ryan’, in that a great expectation is created, but it somehow never quite gets back to this level of intensity… I found the nose is much bigger and bolder than the palate. The wine conveys the suggestion that

it is possibly high in alcohol(?) and produces a big, full bouquet on the nose. Nice hints of wood, but not an overlycomplex structure. An easy-drinking wine to enjoy at any time and in good company.

Aeternitas Blanc 2010 RRP: R120; Stockists: Online or contact winemaker, Johan, on 082 714 2095 www.aeternitaswines.co.za

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

would most certainly be considered a food-wine, and certainly worth trying to lay your hands on some. Charlotte says: Perhaps the winemaker takes inspiration from Willy Wonka and his flavour-changing chewing gum, as your first sniff gives you bright green apple skins, lime and lemon and then it evolves into fresh herbs, hay bales and even apricots pips. There is even a sour worm element - that great balance of mouth puckering acidity and distinct sweetness, which brings a childish smile to my face. A great wine should always surprise and entice, and this one certainly offers the magical golden ticket.

“I can imagine it is the type of wine that Queen Elizabeth would get piddled on.”

Daisy says: If you can imagine clementines swimming around in a pool of cream, then you are able to grasp the first whiff of this Chenin. On your tongue, there is a definite zing and notes of fresh green leaves. Aromas of citrus rind being cooked down as well as yellow peach and greengage (a small, sweet plum) all dance their way over your tastebuds. There is a density to this wine, an oiliness, it truly is something very special. I reveled in each sip and was utterly unhappy once the bottle had finished. This is a full-bodied white that

Eduard says: Swirling the pale yellow wine in the glass gave of a hint of green on the edge with a darker yellow heart in the middle that might be because of some age in the bottle. The nose is light and soft flowing towards sweetness with lime and citrus jumping around between the palest set of wild flowers right on the edge. A feeling of wood is in the forefront, but definitely not overwhelming in any way, rounding this soft wine up towards a very drinkable, and likeable, wine. lze says: Nom nom nom nom nom nom nom….! More please. What a beautiful light green-yellow colour exuding limes on the nose. It is filled with naartjie and clementine flavours with some sour

worms thrown in. This wine delivers lively acidity and a long, sharp finish. It is elegant, sophisticated and flagrant. I can imagine it is the type of wine that Queen Elizabeth would get piddled on. This would be great to pair with a Mezze platter and lots of cheeses. Guest Taster Pierre says: This wine has a very nice, golden colour and reminds me of the swaying wheat fields in the Swartland during November. Given no relation to Weissbier, the nose is refreshing, full-bodied and meaty almost reminiscent of some similar characteristics to a good Viognier, if you forget what you are drinking (which can happen...). It has a delicate structure and subtle palate, with nice hints of ginger and I would share this Swartland wine happily with friends during a sunset in Malmesbury on a summer-evening.

Perdeberg Dry Land Collection Chenin Blanc 2014 RRP: R77 ; Stockists: Online or cellar door www.perdeberg.co.za

TasteTeam Daisy says: Notes of creamed honey rose up through the glass and filled me with an instant sense of anticipation. There were notes of citrus, but soft, as though orange rind was simmering on the stovetop in bubbling butter. Tastes of yellow plum with an undertone of herbs made each sip enticing. There were lingering flavours of fresh pineapple and yellow capsicum; this truly is a fullbodied Chenin with multiple flavour elements going on in the glass. No sharing here, I would happily drink this by myself. Charlotte says: Like a big pot of honey, thick, sweet and decadent, this seductive nose draws you in to the glass instantly. It’s not cloying at all, as juicy fresh peach. Almond and some gentle spiced citrus flavours lift everything and bring it all together for an elegant finish. Extremely food friendly, and something that I'm pretty sure everyone would enjoy. Eduard says: The movie title to accompany the wine would be ‘Fast and Good!’, meaning that the taste was chasing me around in circles, not holding on long enough to a singular aspect, but throwing everything in your face at once – green apples and honey, some apricots and then a citrus lime zest to really get you started with the rich nose. I also wrote down apricots and pineapple – can that be? All in one wine? The taste went along with the ‘Fast and Good’ theme – nice strong acidity that quickly changed to a fruity sweetness staying on the tongue with a slight oily finish. A nice refreshing wine, crisp and enjoyable. Ilze says: This wine looks like liquid gold. The aroma doesn’t attack the nose and is filled with honeycomb, wild peaches,

JANUARY 2016 WINE EXTRA 17

TasteTeam yellow apple, lemon zest, dried pear and apricots. On the palate is deliciously juicy mango, pineapple and litchi with hints of asparagus. It is also very floral and fragrant as it opens up and shows great balance while it lingers on the tongue. If you are planning a lunch for the girls, take this wine along and enjoy with a crispy ceasar salad or grilled salmon.

Maru Fourie named after the ship on which her grandmother was born, and not the internet cat, normally finds herself wrangling in a wild herd of mobile app developers. When she's offline, she experiments with wordplay, adventure games, cooking, guitar and a sporadic amount of trail running.

Simonsig Chenin Avec Chêne 2014 RRP: R115 ; Stockists: online or at the cellar door www.simonsig.co.za

“There were notes of citrus, but soft, as though orange rind was simmering on the stovetop in bubbling butter.” Guest Taster Pierre says: Now we become sophisticated and cinematic: A nice, subtle nose, almost perfumey. It follows with a honey-ish smooth and velvety palate and hints of citrus, which is certainly not overpowering as a leadcharacter. The plot stays intact, but is not full of any particular surprises. From there, the finish is quite abrupt and comes like a twist in the tale, but still enjoyable as an everyday, unpretentious wine for that company who will enjoy a good movie with you, albeit with a Hitchcock ending!

Daisy says: A most simple, threelettered word popped into my head when I took my first sip of this wine: Y-U-M. It was like a fruit smoothie made up of Pink Lady apple, kumquat and guava. The fruit lingers around your mouth for a deliciously long time and there is a subtle pop of sweetness somewhere on the palate that will be appealing and inviting to the winedrinking masses. All I wanted to do was make a delicate, fragrant curry to go alongside it and then sit down with friends to revel in this scrumptious pairing. Charlotte says: What a stunning melange of flavours, including apricots, walnuts, grapefruit marmalade and roasted nuts, a rich harmonious mix which is temptingly delicious. After a few swirls the aromas continue to develop into almost something like aftershave, and I'm tempted to splash

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a few glasses over my boyfriend to see if he can also smell this good. Much cheaper than DKNY, but it does seem a waste of something that is so damn delicious! Eduard says: Green on the edge, yellow in the heart and gold on the tongue. The nose was filled with gooseberries, soft guava and green apples. My tasting notes stated some details: Soft taste going on sweet, but not too sweet and simple, but in a good way. Now, by reading this you might think I did not enjoy the wine, not so at all. It is really good! There is no edge, no element standing out and nothing kicking you in the taste buds – and that makes this wine truly balanced and good to drink. The good old family car that will get you from A-to-B without a hitch and with a smile.

“After a few swirls the aromas continue to develop into almost something like aftershave, and I'm tempted to splash a few glasses over my boyfriend...” Ilze says: This wine has such intense floral aromas and is complemented by lime on the nose. It is a striking wine that exudes nectar of red flowers, green papaya, succulent aloe, sultanas and dried apricots. Lovely, but it is a bit too sweet for my palate. Would be interesting to try this with a spicy

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

chicken with asparagus or just with Camembert and crackers. Guest Taster Pierre says: At first glance, the deep, golden colour really entices and confirms the impression that this wine is well-wooded. It starts slow as all the sensorial mass needs time to build up, but once it gets going, the nice apple tones combine well on the palate, with a very pleasing finish. The flavours are almost suggestive of a big perfume on the nose, but is much softer and enjoyable with good balance after the first sip, and makes me hope there is some nice, warm apple-pie for dessert to round off a good meal.

L’Avenir Single Block Chenin Blanc 2014 RRP: R200; Stockists:Cellar door and boutique wine stores nationwide www.lavenirestate.co.za

reminded of yellow diamonds. It made me want to pen a note to the Royal Family and ask whether it could be considered for the Crown Jewels collection. This is a delicious, elegant wine that had the word ‘finesse’ pop to mind. It had notes of pear being cooked in cinnamon and a splash of cream, along with aromas of white flowers. I feel this is a wine that deserves some special attention, even as a gift to impress. Keep it back for an anniversary or birthday, or perhaps simply when it can be indulged with the memorable moments in life – such as the rare dinner that comes around only every now and then with loved ones from afar.

yellow pears and thyme. Rather exotic aromas, but I like it. It has an oily quality to it that indicates woody elegance. Tastes of green pear, papaya, melon, oranges, nuts and strangely enough saffron. It would be ideal to pair this with a flavoursome paella.

Charlotte says: With its nose like warm beach sand, this is the perfect wine for a summertime sunset. I can imagine a bottle of this, glugged down alongside a feast of freshly braai’d crayfish and prawns, drenched in garlic butter and fresh herbs. Sometimes it's best to just kick off your shoes, let the sand run between your toes, sit back and enjoy one of life's simple pleasures.

Guest Taster Pierre says: First impressions are of a more thin, focused wine with a purpose in mind. It has no overly-complex structure on nose nor palate, almost wanting to confirm that it is fuss-free. It has pleasing floral notes on the nose, with a relaxed and satisfying ending. Some notes of pear and apple linger long afterwards. Very subtle vanilla tones are also very pleasing and makes this enjoyable as an all-rounder, easy to pair with most company and dishes, and those who would not judge this crowd-pleaser before they drink it.

Eduard says: Vibrant colours and happy people fill the street of Cape Town when you visit the Bo-Kaap - every time a special occasion full of surprises and unexpected delights. This glass of wine took me on the tour towards the mountain with honey mustard intermingled with fresh herbs and sweet apples coming together in a colourful display of contrasting tastes. Starts of with a slight bitterness flowing into acidity that turns into a lingering, fruity sensation - not sweet, but crisp.

Daisy says: What caught my eye on this was the colour, which instantly

TasteTeam

“What caught my eye on this was the colour, which instantly reminded of yellow diamonds.”

Ilze says: An interesting canary yellow colour draws you into wafts of lime leaves, peach blossoms, jasmine, ripe

JANUARY 2016 WINE EXTRA 19

TasteTeam Leopard’s Leap Culinaria Collection Chenin Blanc 2014 RRP: R70; Stockists: Cellar door only www.leopardsleap.co.za

Daisy says: The first thing I smelled on this wine was those green apple shoelace-sweets… Now there’s an aroma you don’t smell every day! It took me back in time as a child standing in the local sweet shop in our seaside home town in England. There was also a whiff of yellow nectarine and on the palate I picked up butter lettuce and tart green apple. At first, it was rather acid-forward that had the insides of your cheeks pulling in, but this dissipated after some time spent in the glass. Fruity and easy drinking – a super summer wine! Charlotte says: Watch out Nigella, as after a glass or two of this foodie friendly wine I would also be making indecent proposals to my wobbly créme brulée. Big dollops of flavour happening here, creamy vanilla, freshly shelled broad

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TasteTeam

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

beans, flaked almonds and celery salt. A heady combination, which makes your tongue tingle and your brain start to plan your next big dinner party dish around the exiting things going on in this wine.

lingers a while on the palate. A very interesting wine. If you are having a lovely brunch, invite this wine along. This will go perfectly with warm croissants, eggs, cheese and maple bacon.

Eduard says: The other day I was standing with my fly fishing rod in hand, early morning, staring at a piece of water with the mountain’s reflection mirroring the sky and landscape to form one entity. This is how I will describe the nose and taste of this wine, each forming an exact half of what is in the glass. The nose of wood and butter-salad leaves breaking with thick slices of avocado, as well as cool pear and rich apricot flavours floating around, all turning into the same taste with an acidity that pulls everything together. Or, in other words, something perfect for a long, lingering summer afternoon.

Guest Taster Pierre says: This wine has nice green-pepper and butter on the nose, and had me first convinced that this is a very good chardonnay, but taste can clearly be deceiving! It connects very well with the palate, and presents a good, uniform profile. It should be an excellent pairing with bold foods to bring out more flavour, as it shows even more character in reserve. Very wellbalanced and well worth saving for a special occasion.

“Watch out Nigella, as after a glass or two of this foodie friendly wine I would also be making indecent proposals to my wobbly créme brulée.” Ilze says: The colour emanates the glow of a group of fireflies. It has aromas of pineapple, stone fruit and a hint of spice. Not very prominent, but definitely present. It is very fruity and poignant, with bold, rich mouthfilling flavours of quince, lemon, banana, bay leaves and apricots. The acidity is rather lively and

De Morgenzon Reserve Chenin Blanc 2014 RRP: R220; Stockists: Cellar door or selected bottle stores nationwide www.demorgenzon.co.za

Daisy says: My oh my… Oh my… I would like to control time with this wine and have drunk it at my christening and my wedding and my wake. The nose is absolutely delicious with components of butter, apricot and very subtle licquorice. When I swirled it and went back to it, it smelled of vanilla sponge cake. The palate gave rise to flavours of yellow stone fruit, spun sugar and a hint of toffee and perfume. It transported me to an image of a summer field with bees and dragonflies performing in the air. I will quite happily sit in that picture with this bottle of wine until 2016. Please do not disturb until then. Charlotte says: Oscar Wilde once said, my taste is simple, simply the best of everything - maybe he had a glass of this in hand when it came to mind? This wine is simple, yet certainly not boring. The balance is perfect: luscious, yet light; full, yet delicate; sharp yet sweet - all at the same time. A true, classic beauty. Eduard says: WOW and lekker. When you’re young you try and stay awake waiting for Santa to visit, the Easter bunny to hide its delights and the Tooth Fairy to leave a treasure or simply for the magical moments that encapsulate your birthday. The joy is in the anticipation and the childish belief in something good and great that will happen to you – this wine fulfils that promise! Yes, I love my white wines, even better with wood and the best when complicated and difficult to unravel. Coming together is a delightful mix of fruit, vanilla and fudge; a strong balanced taste rolled together in lingering fruitiness and balanced acidity, mingled in with magic and fairy dust! A keeper that Saint Nick can drop in my stocking for the new year.

Ilze says: It smells like a stroll through a citrus orchard and fresh herb gardens. It has strong flavours of limes, oranges and underripe yellow plums. Notes of nutmeg, honey, vanilla and lavender definitely complement the wine. This is a sexy, wild and voluptuous wine that will linger in your memory for quite a while. Such a wine needs hearty food like roasted pork belly with seasonal vegetables.

KWV Cathedral Cellar Chenin Blanc 2014 RRP: R85; Stockists: Online at www. kwvwineemporium.co.za www.kwv-wines.co.za

“Oscar Wilde once said, my taste is simple, simply the best of everything - maybe he had a glass of this in hand when it came to mind?” Guest Taster Pierre says: This one was my personal favourite. Again, quite a buttery, chardonnay-like nose because of the ageing on wood, but this time with orange and more citrus on the palate. The nose is smooth with flavours of home-made fudge at the local churchbazaar. Should be a good pairing with strong cheeses, as this wine is wellstructured and will add some good balance to a decent meal, and by that I do not mean just any ordinary buy-inbulk at the town square, as it deserves something special...! Excellent wine. Plain and simple.

Daisy says: Let this wine transport you to an island holiday with soft white sand, turquoise water, lying on a sun lounger under a palm tree. If you struggle with this image for the lack of the cocktail, I assure you the wine won’t disappoint. Tropical fruit aromas of white nectarine, coconut, melon and grapefruit all swam around in the mouth, making you want to linger on these flavours a while before swallowing them down. The fruit, acid and oak balance on this wine was just right for me, like three children holding hands and dancing in a circle on the playground. Charlotte says: Like throwing open the windows at your holiday house after a time away, the bright sun rays combine with the slight dustiness to create

JANUARY 2016 WINE EXTRA 21

TasteTeam something that is both instantly relaxing, yet exciting at the same time. This wine gives the same feeling, and the happy flavours of apple juice, milk bottle sweets and green jellybeans make me sigh with joy, whilst at the same time making my heart skip a beat. Eduard says: A good twist in the tail with a happy ending, the surprise of the evening served up in a most enjoyable glass of wine. Butter and wood, lemon and lime, tropical with pineapple and apples – all rolled together in a great balanced taste experience. Nowhere is this wine overly done, well within the limits and keeping it on the highway of good wines. Safe to buy and easy to drink – but, with a special edge of something touching on great. The wine is not overly wooded, acidity is well balanced and the finish is long and smooth – filled with a fruitiness that will pair the wine beautifully with a creamy chicken dish.

TasteTeam Guest Taster Pierre says: Now, I normally really try not to judge on labels, but this one gave me a good run for my money, as I would normally look away from big ‘corporates’. It has an excellent, almost olive-oily (read: good!) nose. Meaty, deep and robust palate, with long, exciting ending, leading to a small grin right at the end, and an even smaller tear of enjoyment in the corner of the eye. Certainly very enjoyable and typical of what I perceive to be the characteristics of a good, premium hand-crafted chenin. It conveys suggestions of asparagus on the tongue, with a bold and full body.

Pierre Theron is married and lives with his wife and two kids in Somerset West. A qualified Engineer, he is a Quality Manager by day, but swaps that for being a musician and wine enthusiast by night whilst trying to make his own wine from vineyards planted in his back garden.

Valdobbiadene. La differenza è tutta qui.

“Safe to buy and easy to drink – but, with a special edge of something touching on great.” Ilze says: This has a strange nose to it, almost like toilet cakes – perfume and disinfectant. The taste however is great. It resonates creamy butter, tropical fruits like coconut and pineapple. Basically it is a Pina Colada in the form of wine. So if you like Pina Coladas and getting caught in the rain, reach for this bottle, it will take away any pain.

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www.canevel.it CAMPAGNA FINANZIATA AI SENSI DEL REGOLAMENTO CE N. 1234/07

JANUARY 2016 WINE EXTRA 23 CAMPAIGN SUPPORTED BY REGULATION EC N. 1234/07

Special Report

VC)

Special Report varietal character through an expression of site, soil topography, climate and micro-climate. Secondly, the pursuit of sustainable and respectful viticultural practices, which give credence to the protection of both cultivated and virgin land and, in so doing, create a harmonious environment in which to grow and make fine wine. The third, and probably most important point focuses on quality over quantity. To allow for a distinctive expression of a site-specific wine through meticulous vineyard management to ensure balanced yields and wines. The belief being that great wines are not produced in large volumes and therefore the uniqueness and rarity of a CVC wine supporting credible and sustainable pricing.

A focus on history and heritage is added to the vision. Looking back on our country’s rich winemaking past, taking old winemaking techniques and knowledge of the land and passing it on to the winemakers of the future.

Cape Vintner Classification $

t is the dawn of a new day in the South African wine industry with the first official CVC wines being launched at a recent swanky affair by De Wetshof at the Mount Nelson’s Planet Restaurant.

Mouthwatering food was paired with a selection of 5 Chardonnays from the renowned estate, each sporting its brand new necklace of CVC accreditation with the utmost of pride. But what exactly is CVC? The Cape Vintner Classification was officially started in 2013 when arguably some of the industry’s 24 WINE EXTRA JANUARY 2016

largest players got together and decided to create a local body that represents South African wine estates, very much the same as the French Grand Cru. The founders read like a list of the who’s who of the wine industry including Johann Rupert, Danie de Wet, Neill Ellis, Johann Krige, Jean Engelbrecht, Don Tooth and Schalk Burger. Together they worked on a plan and devised the ultimate vision for the CVC, which focused on eight aspects. The first focus was on site specific wines, which reflects a wine’s distinct provenance and

Furthermore recognising distinctiveness and diversity, the CVC vision is to express the rich diversity through disctinctive site specific Estate wines that capture the natural beauty of the environment in which they are grown. All CVC accredited wines are grown, made and bottled by the Estates to ensure meticulous management and control of the winemaking process from vineyard to bottle with the Estates presenting a cellar door experience that matches global standards and each of the accredited wines carrying the CVC seal of quality. Employing strong communication strategies in which CVC members will communicate and share information both internally and externally. This will, in turn, build sustainable and credible value to the CVC which will see its members interact on a range of levels with both local and international press and be adequately represented at various trade shows worldwide. The last point is that of passion and commitment.

To attain and maintain CVC accreditation requires unwavering passion and commitment. In order to fully understand and express a specific vineyard site requires not only years, but decades. It is the vision of the CVC to lay a foundation on which to create Cape wines that stand alongside the finest in the world. To become a member of the CVC, each wine estate needs to comply to the four cornerstones as set by the founding members. They are: Technical and Environment: To meet the technical specifications, a member must have both the winemaking facilities and the vineyards audited by IPW and have passed with a minimum of 75%. The Estate must be a registered Biodiversity and Wine Initiative (BWI) member or have ISO 14000 accreditation. If a prospective Estate cannot comply with BWI criteria, they may still apply, but will need to detail environmental policies/accreditations. CVC directors undertake to meet with BWI to create niche criteria for affected Estates. Cellar Door Facilities: Members must have cellar door facilities located on the same property as their winemaking facility, open to the public at least 6 days per week for the tasting and purchasing of wine. The cellar door facility must at least include a staffed Tasting Room, where the public may taste and purchase wine. An independent audit committee must review and grade the visual appearance of the Estate together with all cellar door facilities and a minimum score of 75% is required. Ethical Matters: The Estate must have a recognised and acknowledged ethical accreditation based on the International Ethical Labour Convention’s Ethical Trading Initiative, incorporating South African labour legislation; or submit proof of application to be audited by an accredited organisation. Wine Quality: An independent audit committee must review and grade the winemaking facilities and vineyards of the JANUARY 2016 WINE EXTRA 25

Exclusive interview

Special Report Estate and a minimum score of 75% is required. For membership purposed the Estate will be required to submit a single Estate wine the Owner believes best represents the terrain and winemaking philosophy of the Estate and a minimum score of 80% is required.

To date there have been more than thirty Estates registered under the CVC with several others in the process of application. Be sure to keep an eye out for the neck labels which indicates CVC Estate wines next time you’re buying your favourite wines.

Oros Mampofu Expressive, emotional and humble are the words that Skeem Saam actor, Oros Mampofu, uses to describe himself, however we’d gladly add, sexy, suave and just downright nice to the list as this Rémy Martin ambassador sits down to chat to us.

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APRIL 2014 OCTOBER 2015 WINE EXTRA 27

exclusive interview

Oros Mampofu

You live in Jozi, but where do you originally hail from?

can so that I can possibly help someone else achieve their dream and potential.

Well, I was born in Mtata in the Eastern Cape and grew up in East London where I attended Selbourne from Primary to College, but finished my high schooling in Cape Town and studied in Johannesburg.

What does your CV say?

So Jo’burg is home for good? Absolutely, I’ve really fallen in love with Johannesburg and its vibe. I simply can’t get enough of that city. Where did your career start? I always had a desire to be an actor. My absolute hero was Will Smith. I studied at AFDA and completed my Batchelor of Arts degree in Live Performance. For me it was merely a case of taking an active decision and doing the necessary to achieve my goals. I put in a lot of effort and that has since paid off in a big way for me, but today I consider myself an actor and an expressionist and I simply love to inspire and share my story as best as I

After my BA. I did a series on SABC1, after that I did a feature film called Rise on Mzanzi Magic, which was a highlight for me as I had the privilege to be acknowledged alongside some of SA’s top actors. After that I took part in a reality show called Top Actor which was a great opportunity and I got to work with some amazing people and learnt so much. Skeem Saam is where you’ll find me now. This is where the industry and South Africa finally noticed me. We have a massive following and it’s a real feather in my cap. I’ve also done a handful of commercials including a contract with Steers and an advert for Coca Cola, which is all pretty cool. There’s also a new series starting in January, which is very exciting, so keep your eyes peeled for that.

How did your connection with Rémy Martin come about? They approached me a few months ago and spoke to me about an upcoming campaign, but nothing was definite at the time. Then one day I just got a phone call from them saying that I’ve been selected for the campaign and I was absolutely ecstatic, but I was also overwhelmed. The first person I called was my Mom who is always so proud of me and she is the one I can speak to about things without feeling that I’m bragging. She will always share in my joys. The slogan of the campaign is “One life. Live them.” What is your interpretation of that? My interpretation is that we as humans have so many options available to us and we need to embrace them. From every level of our lives, science has proven that there is no neuro-pathway that you can’t break or link. Humans have all of the potential to learn and experience so much. We can really do 28 WINE EXTRA JANUARY 2016

anything. So, why not live your life as diversely and multi-faceted as possible, because the more you step out of that box to explore, the more opportunities will come your way. We only have one life, so in that life, why not be the hiker, the artist, the scientist and any other aspect that appeals to you as a person and individual, because these opportunities are all there and lying in wait for you to explore and embrace and ultimately to grow and a person. Every day we experience life, but how many people really push themselves to their absolute limit? We have a duty to ourselves to do that. When did you start to enjoy wine? Well, a good friend of mine is an absolute wine lover and has introduced me to wine. She and her girlfriends are wine fanatics, so I’ve learnt a lot along the way. I also really enjoy visiting wine farms and sampling the various wines on offer, because I always learn so much.

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exclusive interview

Oros Mampofu What, would you say, is your favourite scenario to enjoy a good bottle of wine? I resonate a lot with overwhelming environments. For me, the idea of being on the deck overlooking the ocean and hearing the waves crash with a good bottle of wine whilst contemplating life is ideal. Even a big mountain or monument or something that makes you want to feel would also be a good setting. I love being taken away by my space.

Oros’ thoughts on the Rémy Martin VSOP:

“I would connect the VSOP with passion. From your first whiff there’s a kick that connects you with whatever is happening. This is a blend that inspires and gets you to brace yourself for whatever is about to come.”

If you were out and about and had a call from a friend inviting you over. What would be your go-to supermarket wine that you’d confidently take along, knowing that it won’t let you down? For some reason, whenever I go to my friends, I always turn to Fat Bastard, because it makes me feel like I want to play and get interactive. It always sparks conversation too, simply because of its name. What is next for Oros Mampofu? This is always an exciting question. Let me start this with a quote as I’ve always lived with this philosophy that “If your dreams don’t scare you, they’re not big enough”. I always strive to challenge myself. In 2016 I’m looking to have at least 70% of this country resonating with me. I always have a bigger picture in my mind and for some reason I always find my paths connecting with that.

Which farms do you most frequent? I go to Stellenbosch a lot, but I’m rubbish with remembering the names.

Do you prefer red or white? I personally prefer red, simply because I feel it enhances the food that I enjoy most, like a good succulent steak. 30 WINE EXTRA JANUARY 2016

If you were to seduce a special lady, which wine would you use to seduce her?

In terms of acting, I’m planning big things and want to grow up a bit too. I’m trying to go into the corporate side of things and have started a production company. I’d like to do more MC’ing gigs and corporate jobs, but I’m really looking forward to 2016 to be a year of growth on many levels and want to challenge myself in ways that I’ve never explored before.

My way of seducing a lady wouldn’t be to wow her or to woe her, but rather to show her how much fun I can be and I think it would be funny to bring in a bottle of Fat Bastard wine would always break the ice. Then we’ll finish things off with a glass of Rémy Martin, of course! And the rest will be history…

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Spring Salad This salad is really a celebration of the bounty of Spring. There

• • •

is no real recipe to this salad other than the lemon oil and the

•

combination of young tender green vegetables, good quality

Chef Christiaan Campbell started his culinary career training in the Navy Culinary School. His big break came in 1990 when he joined the team at The Cellars Country House as Head Chef. During the next six years, Christiaan went on short sabbaticals to various Relaix & Chateaux kitchens in England to gain experience and exposure to a host of top international chefs.

n 1995 he was promoted to Group Executive Chef for three of SA’s top establishments, including the Cellars Restaurant, The Hohenort Grill and The Plettenberg Hotel. In 1996 he started his own business of a demonstration kitchen, teaching cooking skills as well as catering for upmarket private functions. This developed into marketing and selling ready prepared meals. This also let to the opening

of Rivergate Cheesery which supplied the top retailers in South Africa. It was in 2009 when Christiaan joined the formidable team at Delaire Graff Estate’s Indochine Restaurant where he stayed until 2014 when he moved across to Boschendal where he now heads up the team at the newly revamped restaurant, The Werf.

mozzarella,mint, lemon zest and a few turns of cracked pepper.

Ingredients • Lemon scented olive oil: • 250ml Extra virgin olive oil • Zest of 6 lemons • 2x Bay leaf • 10x Sprigs of thyme • 15x Peppercorns (mixed whole) • One very small onion Method: Slice the onions thinly. Add a dash of olive oil into sauce pan. Heat the pan till hot, add the onions and slowly caramelize. Once onions are caramelized, remove saucepan from the heat. Add the remaining olive oil and all the herbs and spice. Using a microplane type grater, zest six of the lemons into the olive oil mixture. Stir the zest thoroughly through the oil mixture. Heat the olive oil mixture until mildly hot (not more than 60°C). Rove from the heat. Cling wrap the top of the saucepan or cover with tight fitting lid. Set aside until the infusion reaches room temperature. Place sauce pan with infusion mixture into refrigerator for twenty four hours. Pass the infused olive oil through a fine sieve. Store the oil in a bottle with a tight fitting lid in the refrigerator.

•

Mint, finely shredded Chives, finely sliced Fresh lemon to zest last minute over the salad Pepper grinder to add a few turns of cracked pepper Flaked sea salt

Pair it with Boschendal 1685 Chardonnay 2014. Retail price: R85 per bottle www.boschendal.com

To Serve: Drain the mozzarella and tear into rough chunks. Dribble a little scented olive oil and a pinch of flaked salt over the mozzarella and toss together. Place the vegetables in a bowl, add some chopped mint, torn fresh basil, chives, a generous dash of lemon scented oil. Toss together. Arrange the dressed vegetables on a platter, followed by the mozzarella. Grate some more lemon zest over the platter, add a pinch of flaked sea salt and enjoy immediately.

To create your salad: • Homemade lemon scented olive oil • Young, tender fine beans, mange tout, new season peas, new season green asparagus, broad beans. Blanch the vegetables in salted boiling water for 20 seconds and refresh in iced water. • Mozzarella (preferably buffalo)

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JANUARY 2016 WINE EXTRA 33

Livin’thelife by Maryna Strachan

Livin’thelife O

ne of these events is the annual Franschhoek Magic of Bubbles Festival, which usually takes place on the first weekend of December in the gardens of the Huguenot Monument of one of the most picturesque towns in South Africa. Needless to say, I’d diarised the dates ages ago and was already planning my wardrobe to fit in with their black and white theme months in advance. We went on the Saturday, which was also

an extremely hot day and the bubbly refreshments went down a real treat. Once again, the festival’s headline sponsor was Mastercard, offering punters a range of opportunities for discounts if you paid with your Mastercard. The traditional voucher system where you hand over a little papervoucher at each stand was again replaced by a much more technologically advanced option of a ‘credit card’ that was pre-loaded

“...I’d diarised the dates ages ago and was already planning my wardrobe to fit in...”

Bubbles, Bubbles, no Toil nor Trouble! Each year I have a handful of events on my wish-list that I diarise well in advance as I simply don’t want to miss out on the opportunity to enjoy their various delights. Ironically, most of them are Champagne or MCC 34 WINE EXTRA JANUARY 2016 related… ‘Nough said.

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Livin’thelife

“For many people, the Plettenberg Wine Route is the new kid on the block. ”

with tasting vouchers and could be topped up throughout the day if you ran out. It’s a pretty neat concept, but a hassle for the punters in my opinion, especially as some of the stalls required more than just one tasting voucher for a tasting glass… But, that aside, we hit the stands and I was so pleased to see that most of my favourite bubbly producers were showcasing their bubbly delights. The usual ‘big boys’ were there with their latest vintages of MCC, such as Laborie, Boschendal, Pongraçz, J.C. le Roux, Graham Beck and Haute Cabriere, but also some of my favourite boutique producers were well represented in the lineup such as Charles Fox, Paul René, Genevieve, Tanzanite and Silverthorn, to mention a few.

Veuve Clicquot and Moët & Chandon, but the likes of Piper Heidseck, Billecart Salmon and Nicolas Fieullatte were very much present and stood their ground rather nicely against the ‘familiar favourites’. The crowd was vast and the festival quickly reached capacity. Surprisingly enough, the punters really made an effort to dress according to the theme, which I think is great. The last time I attended the festival 2 years ago, there was a mere smattering of the theme, but this year the outfits were great with many people vying for the R5000 prize for the best dressed couple – kinda handy just before Christmas I’d say.

I don’t want to leave out some of my other not-sosmall favourite producers such as L’Ormarins and De Wetshof either as their more recently started MCC productions are most certainly making big waves with those in the know – specifically for me are the Rosé options which are elegant and vibrant. There was also a fair representation of French Champagne houses like the more commonly seen 36 WINE EXTRA JANUARY 2016

OCTOBER 2015 WINE EXTRA 37

Livin’thelife

We’ve Been Drinking

has that simply trumps the rest. Every time. The main stage saw entertainment provided and the chequered dance floor was almost always packed as festival-goers got into the spirit of things. I’ve attended many of the Franschhoek Valley events this year in particular and can honestly say that I’ve enjoyed every single one of them. From concept to execution, they were always on point and I must admit that I don’t know what their secret is. I suppose having big name sponsors on board always helps, but there’s a particular pull that Franschhoek

Some may say that I am biased as it is also my favourite wine region, even if only purely from a visual beauty perspective, but I don’t think so. If you’re looking for a fun day out, with a lot to offer and a good vibe, then this is the place to go. As I write this, I’m getting excited all over again at the thought of all the blissful bubbly we had on the day – I may just be tempted to open a bottle at my desk… For inspiration, of course!

The Durbanville Twelve 2015

embers of the Durbanville Wine Va l l e y, we l l k n ow n f o r p ro d u c i n g o u t s t a n d i n g Sa u v i g n o n B l a n c , h av e teamed up to produce The Durbanville Twelve Sauvignon Blanc. This wine is a first for South Africa: a single wine from a single wine area. Produced from the twelve farms making up this unique wine route, the grapes are sourced from a variety of soil types and slopes. The valley is situated 20 minutes from Cape Town and is one of the coolest wine regions due to the proximity to the Atlantic Ocean, as well as the cooling morning mists that roll into the Valley during the ripening period.

Black Elephant Vintners music and wine pairing tasting sheet

38 WINE EXTRA JANUARY 2016

The Durbanville winemakers are united in their passion to reflect the Durbanville terroir in all their wines. The wine tells a story of community and comeradery. Every year in February, on a specific date, each winemaker delivers one ton of grapes to a central location. The grapes are hand-harvested in the early morning before being crushed and de-stemmed reductively.

Tw e l v e h o u r s o f s k i n contact is followed by a cool fermentation at 12 – 140 Celsius. The wine remained on the lees for 7 months and is stirred up once a week to enhance mouth feel and concentration. T h e w i n e i s re l e a s e d i n October each year at the valley’s annual Season of Sauvignon festival, which aims to showcase and c e l e b r a t e t h e ex c e l l e n t Sauvignon Blancs being produced in the region. The wine is then available at the Wine Tasting rooms of each of the twelve farms. The Durbanville Twelve 2015 is a truly unique wine boasting vibrant flavours, balance and acidity that are all essential components to a fantastic Sauvignon Blanc.

Cellar door price: R75 per bottle Available from: Cellar door and online for home delivery www.durbanvillewine.co.za

JANUARY 2016 WINE EXTRA 39

Into the Spirit Van Ryn’s 10 Year Old

Van Ryn’s Distillery lies in the heart of the Stellenbosch Valley on the banks of the Eerste River. The Van Ryn’s legendary brandy making history dates back to 1845 when Jan van Ryn arrived in the Cape. The Van Ryn Wine and Spirit Company was established and with it a proud tradition of brandy excellence that remains unparalleled in South Africa. The founder’s belief that the secret to creating a truly great brandy lies in its maturation still remains the cornerstone of the Van Ryn’s brandy making tradition. The Van Ryn’s Distillery boasts an impressive variety of copper potstills – one of which dates back almost 200 years and is still in daily use. Van Ryn’s is a living testament to the age-old art of crafting fine brandy and South African brandy culture.

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

Their portfolio of four exceptional brandies confidently compare with the world’s finest cognacs and range in maturation age from 10 years, 12 years, 15 years and 20 years. Van Ryn’s Chai Tea Ingredients • 45ml Van Ryn’s 10 • Top with Chai Tea*

This vintage brandy’s integrated oak character with notes of tobacco, malt, coffee and chocolate on the palate combine wonderfully with the spicy warmth of a chai tea.

Method Pour Van Ryn’s into tea cup and top with chai tea. Garnish with cinnamon stick and candied ginger cubes.

*Chai Tea: 1 cup water, 2 x rooibos tea bags, 15ml vanilla syrup, 15ml rose water, 3 crushed cardamom pods, 1 x cinnamon stick, 3 cloves, 1 x thick slice ginger. Bring to the boil on the stove top and simmer for 10 minutes. Strain the tea before using it. Makes one drink. Repeat recipe to make more than one.

January 2016 This month: Riesling & Rarities Rock @ Hartenberg Estate Delheim’s Start of Harvest Buzz Benguela Cove Lagoon Wine Estate Opens POP-UP Restaurant in Hermanus Visit Maison Estate on the Franschhoek Wine Tram Fleur du Cap Offers a Salty Festive Season Treat The Vineyard Hotel’s Complimentary Monday Wine Tastings Mosaic Starts 2016 with Romanée Conti Much More.....

Retail price R250 per bottle Available from good liquor stores nationwide. www.vanryn.co.za

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JANUARY 2016 WINE EXTRA 41

Get Out

CAPE TOWN

Riesling & Rarities Rock @ Hartenberg Estate: Celebrate the start of 2016 in relaxed sophistication at the annual Riesling & Rarities Rock Festival, Saturday, 23 January 2016. Hartenberg Wine Estate, world-renowned for their superb range of Rieslings, hosts this intimate event, which gives visitors the opportunity to taste the finest Rieslings and other niche varietals South Africa has to offer. Celebrated Hartenberg winemaker, Carl Shultz, regarded as one of the country’s finest Riesling masters, has invited the crème de la crème of cellars to showcase their premium Weisser/Rhine Rieslings at this social calendar highlight. Not only do visitors get a chance to taste this underrated varietal, but they will also be treated to a line up of other rare varietals too. These include Semillon, Viognier and Gewürztraminer, amongst others. A niche yet premium varietal, Riesling is probably one of the most versatile of all wines, and works perfectly with just about any type of food. Ranging from sushi to oysters and antipasti, Riesling creates the perfect balance between food and wine. A culinary match made in heaven! Superb wines, delicious deli fare and live entertainment. The perfect day out in the Winelands for young and old. Hartenberg’s indulgent picnic baskets, which can be pre-booked at R175 per person, create for the ultimate relaxed food and wine experience. Without a doubt the finest summer event perfectly suited to the long summer days in January, festivalgoers will be able to sample these fine wines between 12pm and 5pm on the day. Tickets cost R150 per person, which can be pre-booked via www.webtickets.co.za. Your ticket includes all tastings as well as a complementary tasting glass. Delheim’s Start of Harvest Buzz : Delheim Estate is set to ring in the new vintage with their popular Start of Harvest Celebration, which promises a wine-derful weekend of Winelands entertainment on Saturday, 23 January and Sunday, 24 January 2016. Delheim is one of the first Stellenbosch wine estates to stomp in the annual harvest in high spirits and this year the stalwart will get its grapes groove on for young and old to experience real life on a working wine farm. During this two-day merriment, the amicable Sperling family invites visitors to share in a ‘feast of their fruitage’, which ranges from an amusing grape stomping competition to relaxed, al fresco dining at the Harvest Table. The harvest high jinks starts at noon, on both days, when guests are greeted with a glass of fermenting grape must and a sweet ‘mosbolletjie’, a traditional harvest treat, to toast the new vintage. Grapes harvested on the day will also be out for sampling for enthusiasts to get an early taste of Delheim’s forte, all amidst the drone of working tractors. Lunch will be served in the picnic area at the river’s edge, where a buffet table, brimming with country deliciousness, will entice friends and families to spread their blankets and chill out under the shade of towering oaks. The Delheim Start of Harvest Celebration also offers a good dose of laughter with its mushy grape stomping contest, which sees colourful teams of all shapes and sizes, stomping their hearts out to produce the most juice. Fantastic prizes are up for grabs for the winning team, bravest spirits, and best dressed on the day. Tickets are limited to 120 adults per day and cost R300 per person (R175 for children under 12; kids under 2 are free). Your ticket includes all the activities and food on the day; a Delheim wine glass, and live music entertainment. Pre-bookings are advised to avoid disappointment and remember to pack a hat, blanket and sunscreen. Delheim will sell their quirky T-shirts on the day. For more information on the 2016 Delheim Start the Harvest or to book your spot contact Wilma at the restaurant on 021 888 4607 or 079 7353257, or send an email to restaurant@delheim.com. Benguela Cove Lagoon Wine Estate Opens POP-UP Restaurant in Hermanus : Penny Streeter OBE's fabulous POP-UP restaurant will be situated for a few months within the impressive Benguela Manor amidst olive groves, lavender fields and vineyards. The POP-UP restaurant boasts panoramic views over the Bot River Lagoon and the Atlantic Ocean, which sets the scene for a very relaxing dining experience. Guests are invited to enjoy either a two or three course meal prepared by Executive Chef Annelie Badenhorst. Guests can expect fresh local food, with interesting flavours and exciting contemporary and new dishes with a French flair that excite the senses from Annelie’s kitchen. As the POP-UP restaurant does not have a liquor license, Benguela Cove Lagoon Wine Estate's wines, which have been carefully paired to the food by Benguela Cove Group Sommelier Denis Garret, will be served on a complimentary basis. Alternatively, guests are also welcome to consume their own champagne, MCC or spirits on-site. The Benguela Cove POP-UP restaurant is open for lunch from Thursday to Sunday and dinner from Thursday to Saturday. 18:00 until 21:00. Book now by calling 087 357 0637 or visit www.bengueladining.com to book online.

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CAPE TOWN Visit Maison Estate on the Franschhoek Wine Tram: Maison Estate, home of the award winning restaurant The Kitchen at Maison, is one of the stops along the route of the renowned Franschhoek Wine Tram and has many exciting offers for those who embark on the hop-on hop-off tour. Maison offers a premium wine tasting – a pairing with biltong, chocolate and cheese for just R120 – and you can also purchase picnic goodies from their self-service deli to enjoy on their beautiful lawns or book a table for lunch at the Kitchen at Maison. Tram riders will also receive a complementary glass of Maison’s acclaimed Chenin Blanc when ordering a main meal. A refreshing, light wine with crisp acidity, the Maison Chenin Blanc is ideal as an aperitif. The white pear and tropical fruit undertones are paired perfectly with light passion fruit vinaigrette salads, prawns and gazpacho consommé with ricotta. Whether you’re spending a day taking in the rich culture and history of Franschhoek on the Wine Tram, or just keen on popping down to The Kitchen at Maison for wine tasting or lunch you won’t be disappointed. Fleur du Cap Offers a Salty Festive Season Treat : Join Fleur du Cap for a unique wine and salt tasting experience at Die Bergkelder in Stellenbosch and take home beautifully packaged artisanal salt with your festive season wine purchases. Fleur du Cap has assembled a brand-new collection of local and international artisanal salts available exclusively to visitors at Die Bergkelder. Paired with Fleur du Cap wines these beautifully designed salt boxes make the ultimate gift for any wine lover or foodie looking to experiment with adventurous pairings. The daily pairings at Die Bergkelder have been created with the ultimate care and precision to meld and enhance every wine with a food morsel and artisanal salt. The newly designed artisanal salt boxes are available for purchase at R30 per box, whilst the salted fudge sells for R35 per box. The Fleur du Cap Wine and Salt tastings, available Mondays to Fridays between 09:00 and 17:30 and Saturdays between 09:00 and15:30, cost R85 per person. For bookings, contact Nadia Ferreira on 021 809 8025 or nferreira@distell.co.za. The Vineyard Hotel’s Complimentary Monday Wine Tastings : JThe New Year is in full swing. To maximise the enjoyment of this first month of 2016, join us in the sampling of some of South Africa’s top wines in the Vineyard Hotel’s Garden Lounge. Tastings for the month begin on 4 January, when guests will enjoy a selection of wines from the cellars of Saronsberg in the beautiful Tulbagh Valley. On 11 January guests will be sampling wines from Steenberg Vineyards. The oldest registered farm in the Cape produces a range of much-loved wines using environmentally considerate winemaking processes. The following week, on 18 January, guests will enjoy a selection of wines from the cellars of La Motte in the beautiful Franschoek Valley. Grapes for La Motte wines are drawn from the estate, as well as other farms in the Cape Winelands. Cederberg Wines will be showcased on 25 January. The Cape Winelands’ highest altitude wine farm is owned and run by the fourth, fifth and sixth generation of Nieuwoudts, who originally settled on the land in the early 1800’s. A representative from each of the respective estates will host the hour-long tastings from 18:00. Tastings take place on Mondays only and are free of charge. FFor more information, please call 021 657 4500 or alternatively visit www.vineyard.co.za

JO'BURG Mosaic Starts 2016 with Romanée Conti : Restaurant Mosaic (recently voted South Africa’s Restaurant of the Year at the Restaurant Association of South Africa Rosetta Awards) will start 2016 with a bang when they team up with Romanée-Conti for an exclusive wine tasting. Aubert de Villaine, often referred to as the Cardinal of Pinot Noir, is the proprietor at Domaine de la Romanée-Conti, the centuries-old vineyard that produces what most agree is Burgundy’s ﬁnest, rarest and most expensive wine. Monsieur De Villaine will present a tasting of some of his legendary wines in the magical setting that is Restaurant Mosaic at The Orient on Tuesday, January 12, in conjunction with Great Domaines. This will be followed by a special degustation menu carefully composed by award-winning Chef Chantel Dartnall and Restaurant Mosaic sommelier Germain Lehodey and his team which includes commis sommelier Moses Magwaza and trainee sommelier Veronica Plaatjies. Romanée-Conti, which inspires superlatives, is one of the world’s most celebrated wines. In October last year in Hong Kong, Sotheby’s sold a 114 bottle set of Romanée-Conti wine for $1.6 million, setting the record for most expensive wine lot ever sold at auction. To put things in perspective, that breaks down to $14,121 per bottle and $1,700 per glass (more than R25,000).

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