Canadian born and South African raised, Thea Beckman AKA Wander Woman Thea, is an experienced travel, food, and wine writer and (amateur) photographer with a devastating love of all of the above. She is a travel bug, a bookworm, and mildly alarmed by how many arthropods she can be at once. When she’s not writing for a living and for pleasure, she enjoys bird-watching, reading, drinking wine, cooking, and SHORT walks on the beach because the summer southeasterly winds in Cape Town are a real bitch.
Thea is the author of the book “Why? Because Science!”
Bosman Family Vineyards is a family owned and family run winemaking enterprise with a winery (and one of the most influential vine nurseries in Africa) in Wellington and in the Hemel-en-Aarde Valley. In the latter location, a portion of the estate’s grapes are grown in the cool breezes that blow in off the Atlantic Ocean, allowing winemaker Natasha Williams to craft a range of wines – Bosman Upper Hemel en Aarde Sauvignon Blanc 2018, Chardonnay 2018, and Pinot Noir 2018 – that are true ambassadors of their varietals.
But before I whittle on about the wine, the food, and the views, let’s talk about Uncle Frank…
Frank Woodvine is a veteran of nature. He knows each of the Cape’s thousands of endemic plant species, not only by their colloquial names, but also their Latin designations in the scientific lexicon. Furthermore, while setting a roaring pace through the pristine fynbos that flourishes on the Bosman Family Vineyard’s farm in the Hemel-En-Aarde Valley, just outside Hermanus, this sprightly 88-year-old man fires off these complex Latin names with great liquid ease and just a touch of reverence.
He will also tell you the stories behind the names, the possible medicinal applications of the plants, and his experiences trying to rehabilitate the indigenous vegetation here. Yes, Frank Woodvine is a unique soul – a walking, talking, leather-bound and sun-kissed tome of knowledge on all things relating to Cape botany and it was a privilege to be taken on a guided walking tour of the fynbos-clad “backyard” at Bosman Hermanus.
Unparalleled in uniqueness and diversity
For example, did you know that the fynbos floral kingdom encompasses 6,000 endemic plant species – found here and nowhere else on Earth? The entire continent of Europe doesn’t have a single endemic plant species to its name! “You’ll find more, often several more species of plants in a few square metres than you will on a few hours’ walk in England,” said Frank after riffling through a patch of Fynbos to show us the diversity of plants within that patch.
So…what does Frank Woodvine have to do with Bosman Family Vineyards, asides from enjoying a few glasses of their superb Pinot Noir with his lunch? (Yeah, sorry, I may have been watching.) Well, while Frank may humbly refer to himself as the “garden boy”, he is in fact a conservationist and the spearhead behind the estate’s conservation efforts on their Hemel-en-Aarde farm; efforts to which they are extremely dedicated.
Bosman Family Vineyards walking and hiking trails
“Uncle Frank” is also the architect of Bosman Hermanus’ numerous hiking trails, and essentially plots and lays these trails around the farm, through the fynbos and Renosterveld, and up and over its rolling koppies. This is the Cape at its most pristine and the trails here afford visitors a sweeping journey through the incredibly unique, diverse, and beautiful flora, in addition to breathtaking 360º views of the Hemel-en-Aarde Valley, all the way across Walker Bay to Gansbaai in the south and Hangklip in the west. And if you’re lucky, you might spot some of the resident animals on the farm: rhebok, porcupine, mongoose, baboon, and even caracal and Cape leopard (extremely rare). Birds to watch out for include South Africa’s national bird, the blue crane, and the noisy, butter-coloured bokmakerie.
For a light sweat, you can walk up the koppie just behind “The Frame House”, a wood and canvas structure housing the wine tasting room and picnic service belonging to Bosman Family Vineyards. For a bit more of a challenge and a revitalising few hours in gorgeous nature, you can tackle the 9 km Koppie & Wetlands trail. For no sweat at all, you can meander around the fynbos gardens embracing the tasting centre and admire the spectacular surrounding views. All of the farm’s trails are marked with numbers, which correspond to numbered information on a hiking guide guests are given (Costs: R50 per person | R25 for kids under 12). Oh, and be sure to order your food and wine paired tastings beforehand!
In other words: a visit to Bosman Hermanus is highly recommended, especially if you are enthusiastic about nature, being outdoors, and even working up a little sweat before sitting down to a wine tasting and a nibble at a cheese/charcuterie/vegetarian platter.
Bosman Family Vineyards in the Hemel-En-Aarde Valley
Naturally, we didn’t travel the hour-and-a-half to Bosman Hermanus just to burn calories on the farm’s walking trails and so after our guided walk, we sat down to a fynbos inspired lunch paired with some of the estate’s new wine releases, my absolute favourites of which were the Upper Hemel-en-Aarde Valley Chardonnay 2018 and Pinot Noir 2018. In a heroic effort to replace those poor, lost calories, we mowed our way through a delicious lunch of sweet potato and lentil soup, pecorino flatbread, mixed green salad, roast vegetables, and a stunning chicken Wellington dish.
Visitors to the estate can choose from a simpler, satisfying menu of cheeses, cured meats, winter soup, a snack selection, and ciabatta with Buffalo mozzarella and slow-roasted tomato.
Come and find Frank
Within the tranquillity of the Hemel-en-Aarde Valley, perched on a sweeping landscape and beneath the shade of an enormous pine tree, lies the heart of the Bosman Hermanus farm. Potting about in the garden or on some fynbos-clad slope somewhere – always busy, always busy – you’ll find Uncle Frank hard at work and, at 88 years old, showing up our generations for our comparatively flaccid work ethic. Come and find Frank; and stay for a wander and some wine while you’re at it.
Bosman Hermanus is open for visits on Tuesday to Saturday, 09:00 to 17:00 | Sundays, 10:00 to 16:00 | Public holidays, 10:00 to 15:00. For bookings and enquiries, please email firstname.lastname@example.org or call +27 (0) 63 083 5571
With an emphasis on eco-conscious dining, Riverine Rabbit delivers a gastronomical experience that is both kind to the environment and its fauna and flora and, in equal measure, absolutely unforgettable to the diner. This is the chronicle of my epic 10-course spring menu tasting at this lauded Cape Town restaurant!
The Riverine Rabbit is a critically endangered animal found in the Western Cape, below the Nuweveld Mountains in the semi-arid Central Karoo of South Africa. In fact, it is one of the most endangered mammals in the world with a living adult population estimated at well below 1,000 individuals. In other words: it is a rabbit in trouble.
This sounds a bit off, doesn’t it? After all, don’t rabbits bonk like, well, rabbits? Even if their habitat is being mercilessly destroyed and food is scarce, don’t females give birth to a dozen or more kits before the males get right back on that horse…or should I say lady rabbit? Yes and yes, to the last two questions but the Riverine Rabbit is rather special because females only produce one offspring per year. Rather than ruthlessly over-populating an area, as most rabbits are wont to do, Riverine Rabbits are rather chaste in their approach to multiplying. And, unfortunately, in the face of relentless agricultural development, they simply don’t stand a chance.
There’s an important metaphor in all this and one that sisters Head Chef Ash Heeger and Sommelier/General Manager Mandy van der Berg have employed as the powerful philosophy behind their eco-conscious, fine dining restaurant in Cape Town, Riverine Rabbit.
And, no, there’s no rabbit on the menu.
Eco-conscious fine dining
Farming in the Karoo has left much of the Riverine Rabbit’s natural habitat completely overgrazed and decimated, which has positioned them on the very brink of extinction. Thankfully, more and more of Cape Town’s eateries are shifting their dining philosophies to be more eco-conscious, environmentally friendly, and humane. Riverine Rabbit embodies that shift because Chef Ash Heeger prioritizes hyper-local, freshly caught or harvested, and sustainable ingredients.
“We are a family owned restaurant and strive to promote and encourage the sustainable use of our natural resources.”
With an emphasis on eco-conscious dining, Riverine Rabbit delivers a gastronomical experience that is both kind to the environment and its fauna and flora and, in equal measure, absolutely unforgettable to the diner. I should know because, last week, I was treated to a meal at the Chef’s Table!
Meet Ash, culinary boss babe
Chef Ash Heeger has established a Herculean name for herself on the international restaurant scene. Having graduated from the Silwood School of Cookery, she cut her teeth (and probably several fingers) under the tutelage of Chef Luke Dale Roberts at La Colombe and then at The Test Kitchen, both top 10 restaurants in South Africa and, for various years, top 50 restaurants in the world. In other words: holy shit that’s impressive!
Chef Ash then set sail for foreign shores to expand her repertoire and skillset, working with Brett Graham at The Ledbury in Notting Hill (London) followed by two years at Dinner by Heston Blumenthal at the Mandarin Oriental Hyde Park. Both are Michelin 2 Star kitchens and, again, holy shit that’s impressive! Then, in 2018, she competed on The Final Table, Netflix’s version of Master Chef, except that the participants are all vastly accomplished chefs from all over the world.
Today, Chef Ash Heeger has become somewhat of a household name and if you aren’t suitably impressed by the above biography then you might as well eat at McDonalds because you are beyond redemption.
Meet Mandy, manager and sommelier extraordinaire
I never got to meet Mandy but after tasting the wines she selected for each course of our expansive meal, I am utterly convinced that I’d love the heck out of her. With an astute business background in marketing and events planning, Mandy runs all aspects of the front of house at Riverine Rabbit with a focus on training, curating the incredible wine list, and general administration. Somebody’s got to do it. She also has her WSET Level 3 in wines, which is not only an extraordinary feat of pronouncing virtually unpronounceable French and German wine growing regions but also of palate perceptivity, smell memory, and covet-worthy intelligence.
Together, Ash and Mandy are a formidable team and their restaurant, Riverine Rabbit, is a testament to the spectrum of stratospheric skill they bring to the table. And now that you have met the talent behind the restaurant and the exigent philosophies behind the name, let’s delve into the dining experience!
Spring has sprung!
Indeed, spring has arrived in the Cape and with the warmer weather comes the need for reinvention. Being seasonally inspired by locally available ingredients, Riverine Rabbit’s menu is implicit in this transition, and it was our task – three media folk – to play guinea pigs for Chef Ash’s spring menu, which is due to launch mid-October. What a life, I tell you!
We were seated at the luxurious chef’s table, a little nook adjacent to the open plan kitchen, and from where we (and the whole restaurant really) could see Chef Ash and her team at work. What a thing this is to witness! Whisper quiet, the kitchen operates like a well-oiled machine with each and every team member knowing exactly what is required of him or her. Barely a conversation was necessary. Then began the procession of Riverine Rabbit favourites and spring-inspired dishes paired with truly sumptuous wines from all over the Cape winelands….
The opening act
Our epic ten-course meal kicked off with some freshly baked focaccia and a trio of “snacks”: pani puri with chickpea curry and lime yoghurt; “cheese on toast” with burnt onion mayo and truffle; and Riverine Rabbit eggs benedict, all served with a flute of crisp yet biscuity Colmant Cap Classique Brut Reserve NV from Franschhoek. Chef Ash literally invents these titbits daily.
Then, I smacked my lips through the beef dish, featuring tender pink slices of beef with honey, anchovy, rich egg yolk, aged Balsamic vinegar, garlic, potato, and locally foraged mushrooms. This absolutely exceptional dish was paired with the floral fragranced Paul Cluver Riesling 2017. Finally, we were served the soba noodles from Riverine Rabbit’s autumn menu, a savoury, umami-laced noodle and broth dish featuring chilli, kimchi, seasonal vegetables, and dashi, all served cool and paired with the uber sexy Saronsberg Viognier 2017.
The main event
Four courses down, we relinquished ourselves to a further deluge of sumptuous, imaginative dishes: leeks smothered in vegan béarnaise with breadcrumbs, hazelnuts, and herbs (paired with the exquisite Catherine Marshall Chenin Blanc Fermented in Clay 2018); mushroom and potato with blue cheese, egg yolk, onion, and herbs (paired with the Lismore Chardonnay 2016); and sustainably caught Red Roman linefish with cucumber, fennel, leeks, dill, and hyper local “sea vegetables”, such as West Coast sea lettuce (paired with the Diemersdal Wild Horseshoe Sauvignon Blanc).
Our meal reached a crescendo with the duck served with turnip, cashew nut, citrus, and mustard and paired with my favourite wine for the evening: the Catherine Marshall Pinot Noir. If Ash had served us nothing but this dish and Mandy conceived of nothing other than this wine and food pairing, I would have gone to bed equally as satisfied. I’m certainly not complaining that we were treated to nine other wine paired plates of foods, although my liver had a little something to say about it the morning after.
Finally, after a blackberry, buttermilk, yoghurt, and black pepper palate cleanser, complete with liquid nitrogen sending great blankets of vapour cascading all over our table, we faced off with dessert. Having recently returned from a trip from New Zealand, Chef Ash was inspired to put together this absolutely delicious Hāngi steamed pudding of potato, caramel, honey, crème fraîche, and vanilla, paired with the saccharine Noble Late Harvest from Diemersdal Wine Estate in Durbanville.
An epic experience with an important message
Riverine Rabbit delivers experimental gastronomy that is inventive, beautiful to behold, brave, and – importantly – absolutely delicious. Most importantly, however, is the subliminal, yet pervasive messaging that the Cape is home to a cornucopia of fresh, sustainable ingredients that if harvested in an eco-conscious manner could prevent the loss of precious flora and fauna, like the Riverine Rabbit. I found the experience to be an education, a visual feast, and a hedonistic indulgence (you’d better skip lunch) with intelligent wine pairings in a cosy, unpretentious atmosphere. And I believe Chef Ash to be a true artist and master of her craft. Mandy, your choice of wines and pairings are testament to your enviable skill as a sommelier and wine lover!
I may have rolled out of Riverine Rabbit but I’ll certainly be back again for more, more, and more of all of the above!
For more information or to make reservations, please contact Riverine Rabbit on email@example.com or +27 (0) 21 424 7204.
Wander Woman Thea is for sale (but in a totally legal and classy way)
If you like what you see and fancy a talented, witty, and ridiculously verbose writer for your website project, blog, or marketing materials, don’t hesitate to get in touch at firstname.lastname@example.org.
Launched very recently in April 2019, Gorgeous George is a boutique designer hotel tucked into two lovingly restored heritage buildings on St George’s Mall in the historic, cultural, and culinary heart of Cape Town. The hotel’s interior is the creative effort of a constellation of local artists and designers brought together by German owner Tobias Alter. One such artist is Lucie de Moyencourt who hand-painted the 1,800 ceramic tiles that now adorn the walls of the foyer, depicting a map of the city; another is David Brits, whose painted murals add colour, depth, and intrigue to walls throughout the hotel, including the interior of the bell tower on the pool terrace. The outcome of this artistic collaboration is a grand masterpiece that is quirky, chic, cheeky, tranquil, fashionable darling, and, of course, gorgeous!
Gorgeous George has 20 studio apartments, eight one-bedroom suites, and four two-bedroom suites, all trendily dressed and kitted out with the usual mod cons and luxuries. The suites have a consistent South African contemporary design aesthetic, which is framed by raw, industrial elements, like the exposed ceiling pipework and original steel or wood window frames. Handpicked treasures, velvety drapery, and patterned rugs add personality and pops of colour.
The bathrooms are equally impressive – some even feature freestanding Victorian-style bathtubs. All are stocked with designer fragranced soaps and creams that are biodegradable and vegan-friendly. A kaleidoscopic floral carpet winds its way through the hotel’s sleek, black corridors like a river of paint. In no other place on Earth have I been so bewitched by the floor and if it weren’t for the guide showing me around the hotel, in my trance-like state I very likely would have walked straight into a wall.
Location, location, location
Gorgeous George exists at the very epicentre of Cape Town. In every direction, the Mother City’s famed attractions, historical sites, restaurants, and bars line the streets. Towards Table Mountain, there is the Company Gardens, Iziko Natural History Museum, and South African National Gallery. Towards Lion’s Head, Long Street’s bar scene and foodie favourite-Bree Street unfurl at your feet with the cultural gem of Bo-Kaap a stone’s throw beyond. Then, there’s the vibrant shopping street of St George’s Mall and a vast buffet of artisanal coffee shops, uniquely flavoured eateries, food and craft markets, and sexy cocktail bars, making Gorgeous George oh-so-desirable in the eyes of visitors to the Cape.
Gigi Rooftop Restaurant and Bar
On the topmost floor of the hotel you’ll find Gigi Rooftop, a jungle-inspired lounge, bar, and restaurant where hotel guests can take their meals, sprawl out on the enormous couches, or lounge by the pool, and day visitors are encouraged to “come for breakfast and stay for dinner.” On the covered veranda, the ceiling drips with textured woven baskets and planters with moss beards, while large palm trees lend their verdant fronts to the oasis-like atmosphere.
It all works together to create a tranquil, green space that appeals to the sub-conscious’ need to feel close to nature. Inside, the restaurant has a decidedly different feel of an 18th Century gentleman’s lounge with a rugged, industrial edge. Chef Guy Bennett, previously of The Restaurant at Grande Provence in Franschhoek, heads up the kitchen of Gigi Rooftop, crafting seasonally and locally inspired dishes that are both healthy (read: guilt-free) and delicious. Behind the bar, inventive cocktails are proudly brought to you by well-known mixologist, Jody Rahme.
A place you’ve got to meet
Gorgeous George exudes history, fashion, and charm and presents as a work of art. More than that, however, it feels personal… like someone’s warm, colourful, and perhaps a little eccentric personality has been transposed onto its physical interior. And after spending a few hours poking about the hotel and sitting down to lunch at Gigi Rooftop, I wish that there were more people in the world with personalities like Gorgeous George.
Gorgeous George Hotel and Gigi Rooftop bookings and enquiries: +27 (0) 87 898 6000 | Gigi Rooftop Bar & Restaurant: email@example.com, +27 (0) 87 898 6000
It is all too easy to wax lyrical for paragraph after paragraph about how spellbindingly beautiful the Cape Winelands are. For example, here’s an excerpt from an article I wrote for Southern Vines magazine about a year ago:
“Perched high up on Helshoogte Pass in Stellenbosch, Tokara Wine & Olive Farm affords visitors the kind of views that words fail dismally to convey. From here, you can see the Cape farmlands’ patchwork quilt of emerald green fields and autumnal-coloured vineyards bordered by dramatic, craggy mountain ranges turned blue by a low haze.”
And another earlier this year:
“I’d need the romantic turn of phrase and poetic dexterity of William Wordsworth to describe the view from Cavalli Estate’s restaurant. An extensive terrace juts out over a small farm dam that reflects an endless vault of creamy blue sky. A neat, yet explosively coloured Fynbos garden thrives around the perimeter of the dam, in and out of which canaries, sunbirds, and prinias flit. The sky was completely unblemished, saved for the occasional soaring raptor, and the sun gently gilded the surrounding rolling hills, rugged mountains, vineyards, and horse paddocks.”
So now I sit here, kalaeidescopic memories of Oldenburg Vineyards emblazoned across my mind, trying to cook up a clever new way of conveying its particular allure because I dare say it’s one of the most beautiful of all the Cape’s wine estates I have ever visited. Top three at least!
In fact, to describe the sweeping amphitheatre of dramatic mountainscapes, undulating vineyards, and fiery flowering Fynbos gardens as merely “beautiful” is to nonchalantly say Thai food is “okay” or “Ja, she’s pretty” about the actress from the latest Wonder Woman movie. Beautiful, pah! Such a pedestrian, everyday adjective is almost slanderous in this context. A litany of far more adoring words come to my writer’s mind: mouth-wateringly delicious, heart-breakingly gorgeous, and knee-weakeningly divine…and yes, these apply to both Thai food and Gal Gadot.
So there you have it. Oldenburg Vineyards sprawls across a setting that will blow your mind in the most exquisite way possible and if you receive any visitors to the Cape and want to send them home with immediate plans to relocate, bring them here:
I told you I could wax lyrical for paragraph after paragraph…and I haven’t even started talking about the wine yet!
Wine, glorious wine
On the subject of wine, let’s talk about wine! Located at a higher elevation to most Stellenbosch farms and in the rocky embrace of the Groot Drakenstein and Jonkershoek Mountain Ranges, the valley in which Oldenburg’s vineyards sprawl is several degrees cooler on average. Three to be precise.
Upon arrival at the estate, the velvety-voiced and charismatic Stefan Reinmuth, Oldenburg’s wine ambassador, greeted us with a glass of the estate’s <CL° White Blend. There’s a great story to that name, which I’ll share in a minute but first I need to express how very delighted I was to receive a welcome drink of lightly wooded white wine as opposed to the usual crisp rosé or MCC…not that I have anything against MCC (quite the contrary actually), but a change is as good as a holiday, isn’t it? Also, I’m amongst the endangered species that love a good, wooded Chardonnay.
Oldenburg Vineyards <CL° is a white blend of 63% Chardonnay and 37% Chenin Blanc, both partially wooded. The name is a composite of nerdy symbols, the key to which is provided on the back of the bottle. “CL” is the vehicle registration for Stellenbosch, “<” is the mathematical symbol for less than, and “°” is the symbol for degree, as in temperature. Ergo, slapped together, the name alludes to the fact that the terroir here is cooler than central Stellenbosch, which, in winemaking, is a very good thing.
The <CL° on Oldenburg Vineyard’s bottles of White and Red Blend is what the estate’s marketers call a “message in a bottle” but what the dashing Stefan Reinmuth jokingly prefers to call a “dad joke in a bottle.” I prefer the latter, probably because I was raised on an interminable diet of dad jokes.
(Hopefully this doesn’t get you into trouble, Stefan.)
“Jy dink jy’s cooler as ekke”
– Profoundly foul-mouthed philosopher and poet, Jack Parow
Okay, so why is cooler better (within reason)?
Grapes typically take longer to ripen in cooler microclimates and a longer time on the vine means more nutrients for the grapes, a better development of the fruits, and more concentrated flavours. Quality fruit is the bedrock, foundations, and building blocks of an excellent wine. The winemaker is the architect.
If you’re still struggling to grasp the relationship between temperature and fruit quality, consider the following: have you ever eaten ripe tomatoes off the vine? Aren’t they delicious? Bursting with citrusy, sweet, and vegetal flavour? Quite a bit different to the tomatoes you buy in the supermarket, which are watery by comparison. This is because the latter are typically plucked off the vine when they are green and then ripen en route to the store, in the store, or even after they’ve been purchased. These tomatoes have been cut off from the steady feed of nutrients from the parent plant and so aren’t nearly as delicious and flavoursome as their vine-ripened cousins. This is why “vine-ripened” has become a sexy word in gastronomy and on menus.
So there you have it: the longer the ripening period, the greater the development of those fruit flavours winemakers (and wine drinkers such as myself) covet so dearly.
The wine tasting
After gagging over the view and sipping delicately on my “dad joke” in a glass, we took our seats around a long table in the stylish wine tasting centre to sample the fruits of Oldenburg’s vineyards and winemaker, Nic Van Aarde.
First up were the Oldenburg Vineyard Series Chenin Blanc 2018 and Chardonnay 2018. The first, a beguiling golden hue in colour, delivered aromas of yellow apples, fresh pineapple, and honeysuckle, followed up by a lovely texture on the palate, filled with flavours of ripe peaches, apricots, and gentle oak spice. The wine was fermented in a combination of egg and older barrels, and matured in 300 litre French oak barrels for eight months, of which 17% were first fill.
The Chardonnay 2018 was 100% barrel fermented and thereafter matured for eight months in 300 litre French oak barrels, 35% of which were first fill. Bright yellow in colour, the wine imparted a nose of gorgeous ripe tropical fruits: litchi, banana, papaya, and ripe citrus with warm oak spice. The palate was a study in balance between fruit and oak, delivering mouth-filling flavours of tangerine and dried pineapple with a fresh, crisp finish.
Next up were the Oldenburg Vineyard Series Grenache Noir 2017 and Syrah 2015. Mercifully, the tables were decked with great platters heaped with Dalewood cheese, olives, sweet green grapes, charcuterie, and crackers that were as delicious as they were deafening to crunch on in the quiet around the table, while Stefan walked us through the tasting. Oh, and by the way, these platters (minus the charcuterie – we’re special) are served to all guests who visit Oldenburg Vineyards for a wine tasting!
The Grenache Noir 2017, a gorgeous, silky red, was matured for 16 months in 300 litre French oak barrels (28% new and 72% second-fill barrels). The wine has a dark plum hue and aromas of rich red fruit, raspberries, hints of liquorice, and pleasant herbal notes. The wood from the oak is elegantly integrated into the body, while the sturdy tannins are rounded off by luscious fruit flavours, leaving the wine smooth and succulent.
To those of you scratching your heads over my persistent referencing to first and second-fill barrels, here’s the deal: oak imparts a distinctive flavour to wine that is strongest with new oak barrels (first fill). After a vintage, the barrels are thoroughly steam-cleaned and sterilized to receive their next consignment of vino, to which they also impart a lovely oak flavour but not as concentrated as the first. Oak barrels can be used many, many times over but each time they impart less and less “oakiness” to the wine. Some wines benefit enormously from being fermented and matured in new oak, like rich, heavy red wines.
Other wines can be ruined by too much oak, as is the case with Chardonnay and that blasphemous “ABC” movement – Anything But Chardonnay – to which I say: clearly, you aren’t drinking the right Chardonnay. Some wines, such as crisp whites like Sauvignon Blanc and Pinot Grigio, typically aren’t oaked at all but are rather fermented and matured in great steel containers. There’s more to it – winemaking is mind-bogglingly complex – but consider this your crash course.
The Oldenburg Vineyards Series Syrah 2015
The reason I have given the Oldenburg Vineyards Series Syrah 2015 its very own subheading is because this wine – this liquid velvet ambrosia – was my absolute favourite from our tasting. First, it must be explained that the 2015 vintage here in South Africa is widely considered to be the best ever for our country’s wines. Not merely “one of the best”…the best. Cooler conditions throughout February 2015 allowed for slow, even ripening of grapes early in the season, contributing towards the development of the fruit’s colour and flavour, particularly in the red wine cultivars.
The Syrah 2015 was matured for 20 months in 300 litre French oak barrels (40% first fill, 30% third fill, 20% fourth fill, and 10% fifth fill barrels.) On the nose, this dark crimson wine delivers a powerful, ripe red fruit profile laced with vanilla oak and sultry savoury notes. On the palate, it boasts brooding, dark chocolate flavours with cumin notes and a firm, muscular structure. I fell so ardently in love with this wine that I bought a bottle after our tasting, even though my wine collection overfloweth and, with plans to relocate to Canada in the next six months, I should be whittling down my collection rather than adding to it.
Next was the bold but elegant Cabernet Franc 2015, matured for 19 month in a mixture of new, third, fourth, and fifth fill French oak barrels. This wine, another beautiful velvety red, is a deep, plum-red in colour with a nose of ripe cherry and savoury notes and the most succulent palate of liquorice, violets, raspberries, and red fruit and a mouth-watering pepperiness of capsicum, paprika, and black pepper, particularly appreciable after hoovering down 17 olives (no one else was eating them!)
Finally, we were treated to a tasting of the Rondekop “Per Se” Cabernet Sauvignon 2015, one of three wines from Oldenburg Vineyards’ top tier range. The grapes for these wines are grown on a low, rounded hill (Rondekop or “round head”) visible from the winery. Like a contagious laugh on an already attractive person, the presence of this geological feature within the valley adds further desirable idiosyncrasies to the microclimate. The result is that the fruit grown here is not just good; it’s blerry good. In fact, only ten barrels showing exceptional quality and potential were selected and left to age in 50% new oak and 50% second fill barrels for 24 months to create the Rondekop Per Se 2015.
The subsequent brick-red Cabernet Sauvignon delivers a profound herbal aroma with dried peach and hints of vanilla and a gorgeous full body of broody black currant, plum, and red fruit flavours. The tannins are as soft as a fall-of-the-bone lamb shank, but structured enough to allow ageing of 20 years or more. And, according to the winemaker, “this virile, succulent wine is a textbook example of what Cabernet Sauvignon is all about.”
Wine estate worthy of your next Stellenbosch visit
Oldenburg Vineyards is a must-add to any boozy Stellenbosch travel itinerary – the wines here are simply superb and the views, as I explained ad nauseum, heart-breakingly gorgeous. The only downfall to visiting such an exquisite wine estate is that you might find yourself insufferably critical of all others to follow!
Wander Woman Thea is for sale (but in a totally legal and classy way)
If you like what you see and fancy a talented, witty, and grammatically pedantic writer for your website project, blog, or marketing materials, don’t hesitate to get in touch with me at firstname.lastname@example.org.
The wind gently tousled through the rooftop area and as the sun descended below the western horizon, the chill crept, reminding us that although spring is on its way, winter still has dominion over the Cape; particularly the nights. We milled about, glasses of Waterford “Rose-Mary” Blanc de Noir and gin-and-tonics in hand, chatting and admiring the views over the entirety of Stellenbosch.
In the winelands summer heat, the pool would be irresistibly seductive but tonight, it is just pretty to look at. The rooftop of The Den, the venue for our drinks and canapés (and chin-wag), offers a remarkable space for visitors to spend time. Clean-cut and modern with extraordinary valley and mountain views…how could one not be inspired up here, I mused as I hoovered down my fifth basil, buffalo mozzarella, and cherry tomato hors d’oeuvre.
The Den in Stellenbosch
The Den in Stellenbosch is a large apartment complex located on Dennesig Road, on the very doorstep to the historic town centre, the University of Stellenbosch, and all the wonderful wine estates beyond. Cape Summer Villas is a privately owned hotel group that began in 1996 as a single three-bedroom guesthouse, which has since expanded to a boutique collection of high-end properties scattered throughout the Western Cape. All feature “tastefully decorated interiors, the finest linen, and five-star amenities that have all been selected to showcase their surroundings.”
What do The Den and Cape Summer Villas have to do with each other? Well, the hotel group has just added 18 of The Den’s apartments to its portfolio, which it now offers as beautiful and super convenient self-catering accommodation to visitors to the Cape. And it was one of the 15 open-plan studio apartments that I would be spending the night – taking it for a test run, if you will.
Thank you Waterford Estate for the gift of wine and chocolate, and Stellenbosch’s very own Banhoek Chilli Oil Co. for the gift of oil that I shall slather my next slice of pizza with!
Modern, comfortable, and entirely serviceable
If a luxury hotel and the student digs of your dreams had a whirlwind romance, the offspring of that would be what the Cape Summer Villas have done with their self-catering apartments at The Den in Stellenbosch. The rooms are compact and feature everything you could possibly need to live, never mind spend a night or two. Yet they also convey a sense of space so that you don’t feel claustrophobic. For example, my humble open-plan studio apartment had a queen-sized bed, a fully kitted-out kitchen (complete with high-end appliances, a washing machine, stove, and medium-sized fridge), small table for meals, study nook, large flat-screen TV, and ample closet storage on either side of the bed. It even had a balcony with a built-in braai. You could actually live here and very comfortably too.
This made me think about the audience for such accommodations. Being a budget traveller, I’m always attracted by accommodations that have kitchen facilities and allow for complete independence. This is what The Den offers – complete independence – which essentially means that the target audience is limited only by imagination: foreign and domestic tourists, business travellers, tour groups, wedding parties, long-stay visitors; heck, even parents visiting their kids at the University of Stellenbosch. From R1,250 per night, it’s incredibly affordable accommodation, conveniently located, and allows for complete travel independence.
Practical considerations aside, these apartments are gorgeous. Artfully decorated with interior design by Clara’s Interiors, each room blends a palette of soft greys, whites, and blonde woods with pleasing accent colours (in my room, a gentle azure blue), whimsically patterned tiles, and artwork inspired by nature. There’s also high-speed fibre Internet and, for those concerned with safety, private parking, closed circuit cameras, biometrics, and 24-hour security. If I were a trust fund baby and a student at the University of Stellenbosch, this is where I’d like to spend my college years.
Dinner by Chef Rich Rorich; wine by Waterford
That evening, a glass or two of Waterford’s “Rose-Mary” down (a delectable Blanc de Noir made from Shiraz, Mourvèdre, Tempranillo, and Grenache grapes), we all gathered for supper in one of The Den’s two-bedroom apartments. Just to illustrate to you how serviceable these accommodations are: Rich Rorich, the Head Chef of Cape Summer Villas’ Sky Villa Boutique Hotel in Plettenberg Bay (who had been brought down to Stellenbosch for the purpose of cooking for us), was able to use these kitchen facilities to whip up a delicious three-course meal. On the subject of working in a small kitchen, as opposed to the imposing stainless steel jungles he’s accustomed to, the gently spoken Ritchie had this to say:
“As chefs, we love nothing more than this. This is how we learned to love our craft: by cooking for friends and family in cramped spaces and environments.”
How wonderful! Additionally, each course, I was absolutely titillated by, was brilliantly paired with wines from Waterford Estate: a starter of creamy mussels in coconut and coriander with the Waterford Chardonnay 2017. Mains of tender lamb curry, turmeric rice, and vegetables paired with the Waterford Grenache Noir 2017 or tall, dark, and handsome Kevin Arnold Shiraz 2015 (or, if you’re a wine glutton like me, both). Finally, for desserts: a kalaeidescopic selection of macarons and a fun game of “guess the flavour.”
Falling asleep has never been so easy.
A base to explore
The Den in Stellenbosch is the most recent addition to Cape Summer Villas’ constellation of properties and after spending the night, it’s clear that there is very little restriction on the audience these beautifully furnished and affordable self-catering apartments appeal to. With summer slowly on its way, even I am hatching a plan to get friends and family here to enjoy an itinerary packed with the best the Stellenbosch Wine Valley has to offer.
Back in the Palaeozoic Era, when I was in my early 20’s, I worked as a waitress at an Italian Trattoria in Hout Bay. This was my first encounter with “real” wines and not the sweet R20 plonk I used to take with me to braais and parties. The wine list here was impressive, even if the owner was decidedly not; being all of five feet tall and grumpier than Donald Trump after a colonoscopy.
Whenever patrons would leave a little wine behind in a bottle, I’d sequester it away behind the bar and enjoy a tasting after my shift. Yes, after. In this way, I became acquainted with some of the great wines of the Cape: the Alto Rouge, Backsberg Merlot, Diemersfontein Shiraz, Buitenverwachting Buiten Blanc, and that iconic of South African wines: KWV Roodeberg.
So, when I received an invitation to attend the 70th anniversary celebrations of the lattermost wine – Roodeberg – a sense of nostalgia washed over me, bringing to mind images of dusty wine racks, being wildly shouted at in Italian, and the feeling of peace after an arduous shift as I sat in a dark, garlic-fragrant corner sipping my wine. It’s been a long time since Roodeberg and I have hung out together and so my RSVP to the invitation was a resounding yes!
A brief history of a lasting icon
Roodeberg was born in 1949 to proud parent Dr. Charles Niehaus, winemaker for leading South African wine and spirits producer, KWV. This sultry, Cabernet Sauvignon-driven red wine blend was crafted from classic red grape varieties (including Shiraz, Merlot, and a great variety of others) harvested three years earlier, in 1946. The wine was exceptional and so, before the local market could enjoy the fruits of our soil, it was immediately exported, as many of our country’s great natural products and resources are.
By the 1950’s, Roodeberg exports had begun to flourish with Canada (blame Canada!) becoming the gateway to the international market. In 1971, Dr. Charles Niehaus decided to call it a day and enjoy a well-earned retirement of wine drinking rather than wine making. #Lifegoals. Finally, in 2004, Roodeberg was released in South Africa for the first time. What had established itself as an icon of the South African wine industry was a South African icon everywhere else butin South Africa!
Oh well, welcome home Roodeberg!
“The narrative of Roodeberg spans over seven decades, and is still being written. From the early days of the South African wine industry, Roodeberg personified the typical Cape red blend. On the 70th anniversary in 2019, Roodeberg has solidified its reputation as one of South African’s best loved brands.”
KWV Roodeberg Circa 2019
Today, Roodeberg is a sexy 70-year-old brand that has diverged into a wide range of reliably excellent wines. These include the Classic Roodeberg (the one you find on liquor store shelves all around the world); the Roodeberg rosé; the Roodeberg Reserve; the Dr. Charles Niehaus Roodeberg (released in 2011 to commemorate its founding father); and the 1949 Roodeberg (released in 2019 in honour of the wine’s award-littered career). There are others but these are the true stand-outs in my opinion. And it was at the 70th anniversary celebration, hosted in the gorgeous Cathedral Cellar at KWV in Paarl, that we stupendously lucky media folk got to taste them all in shamefully copious amounts.
We sincerely thank the organisers for arranging transportation to and from Paarl. Many lives were saved that day.
The Cathedral Cellar at KWV
Walking through the entrance to the Cathedral Cellar, it’s immediately obvious why such a regal name has been bestowed upon this venue. The ceiling rears up above our heads, enormous wine barrels with intricate carvings line the walls, and the red carpet has literally been laid out for us. I grab a glass of KWV’s biscuity Centenary Méthode Cap Classique (MCC) and begin a long and boozy meander around the room, catching up with media friends and meeting members of the KWV team, like exceptionally talented winemaker Louwritz Louw.
Before long, we all filed into an adjoining oak barrel-lined room you simply had to have seen to believe!
No disrespect to anyone who reveres nirvana or any other iteration of the afterlife for that matter but, truly, if there is such a place, I’d imagine it to look somewhat like this. That, or an acid trip. One long table dominated the pink-lit room and it was littered with glasses of Roodeberg’s Provence-style rosé and a veritable smorgasbord of delectable, wine-paired bites, from fresh strawberries and blueberry crème fraîche to smoked salmon and dill mousse and thyme and olive roasted grapes.
For 30 blissful minutes, we grazed our way along the aptly named “Edible Spring Strawberry & Rosé Grazing Garden”, trying in vain to capture the enchanting scene with our phone cameras, before finally making our way to the main event….
Lunch and (more) Roodeberg
In yet another wine barrel-lined cellar, we took our seats around a scattering of elegantly-dressed tables for lunch paired with the other members of the Roodeberg range. For starters, we climbed aboard Flight SAA2019 to destination “braai and beyond”: a traditional South African braai tray loaded with grilled lamb chops, boerewors meatballs, mini lamb sosatie, mini braaibroodjie, and skilpadjie. Okay, there’s a lot of Afrikaans going on here, so let me break the deliciousness down a little for you non-South Africans:
A “braai” is a barbecue, except way more awesome because it involves a wood fire and copious amounts of wine and/or brandy (and Coke); “boerewors” translates to ‘farmer’s sausage’ and is a well-endowed coil of spiced pork or beef; a “sosatie” is a skewer loaded with cubes of meat, usually lamb, and cut vegetables; “braaibroodjies” are little sandwiches we cook on the braai, usually filled with cheese, tomato, and onions; and finally, a skilpadjie is a slab of lamb liver wrapped in crispy bacon and is one of the most delicious things you’ll wrap your lips around. If you like liver, of course.
This proudly South African feast was paired with the tried-and-tested and always delicious Roodeberg Classic Blend 2017, as well as the richly complex and sophisticated Roodeberg Reserve 2017, the gorgeous label of which brings to mind a bloodshot sunset on the South African highveld.
Next, we were treated to Ouma Niehaus’ Sunday Lunch, featuring a lamb rib roll stuffed with onions and nuts and served with honey and thyme carrots, all generously slathered in an aged cheddar cheese sauce.
The wine pairing was newly released Roodeberg 1949, a voluptuous blend of 38% Cabernet Sauvignon, 29% Tempranillo, 20% Carignan, and 13% Carménère. With its sultry dark berry, blackcurrant, and vanilla nose and a palate of cinnamon, sweet spice, and ripe, juicy dark fruit, there is no greater embodiment of this wine than Italian vixen, Monica Belucci.
There was more traditional South African food, all by the wonderful Chef Mynhardt Joubert: a slow-roasted Springbok pie with aniseed pumpkin puree and peppered greens followed by a dessert of spiced fruitcake with sour cream frosting, koeksuster, Wild Africa Cream caramel milk tart, cinnamon meringues, and green figs with a generous molecule-thin sheet of gold leaf. It goes against one’s instincts to pop a sheet of metal into your mouth but, wearing that gold leaf on my teeth made me feel like a million bucks, if only for a few seconds.
Still sexy at 70
In 1949, Dr. Charles Niehaus sired a wine that would become a stalwart of the South African wine industry with more awards than Katharine Hepburn and Meryl Streep (combined). However, more than that – international recognition and accolades aside – the Classic Roodeberg is a fabulous red wine you can trust to stand up against any meal or occasion. The special editions of the Roodeberg are outstanding wines of a calibre and sumptuousness that even my verbosity and weird analogies fails to convey. My absolute compliments to winemaker Louwritz Louw, who worked closely with viticulturist Marco Ventrella and former KWV Cellarmaster and renowned wine educator Prof. Charl Theron.
You, sir, make excellent red wine!
And a hearty thanks to Chef Mynhardt Joubert for the delicious, indulgence meal and to KWV for my treasured gift of Roodeberg 1949!
One can only hope and strive to be this sexy at 70.
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The country’s best wine and food celebrated against a backdrop of blossoms, tender leaves, and singing birds
The sun is peeking out, the once skeletal fruit orchards are bursting into white and pink blossoms, the birds are singing their little love-struck hearts out, and the gnarled grapevines are sprouting tender green leaves. Spring has sprung and there’s no better vantage point for the bountiful show than a Stellenbosch wine estate…or two! So we packed up the car and headed to Le Pommier Wine Estate for an overnight spoil followed by a wine pairing and Sunday lunch at Skilpadvlei Wine Estate.
Le Pommier Wine Estate
Ah, Le Pommier… apple of my eye. Located on Helshoogte Road in Stellenbosch, adjacent to Zorgvliet Wines (to which the estate used to belong), Le Pommier is a wine estate that’s also home to a luxury country lodge and a rustic country-style restaurant. It used to be an apple orchard, hence the name, which means “apple” in French, but while its acreage is now dedicated to growing quality grapes, you’ll still find apple trees scattered throughout the estate.
Le Pommier Country Lodge
Le Pommier is decidedly “country” in feel and agenda, delivering a more laid-back, authentic Cape experience coloured with staggeringly gorgeous views, thick embracing nature, easy drinking wine, and honest, delicious food. Our accommodation for the night was a suite within the luxury country lodge, which features six suites, seven rooms, and two self-catering units. The décor here is simple: clean white wood furnishings with red highlights courtesy of scatter cushions, couches, and curtains. There’s a king-sized bed, freestanding Victorian bath, bedside fireplace, and large flat screen TV. The suite overlooks a generous wooden deck and a dam heavily fringed with reeds and tangled nature; craggy blue mountains beyond that.
What more could you need?
Wine, of course! And so we walked the short five-minute walk (ten if you like to stop and look at birds) to the wine tasting room adjacent to the restaurant. Here, with awe-inspiring views of the imposing Simonsberg and the quilted farmlands and vineyards between, we sipped and smacked our way through Le Pommier’s range of wines in the dappled shade of the spring sun, under the guidance of charismatic wine ambassador, Zin. I wonder if that’s short for Zinfandel? My favourite wine of those we tasted was the Le Pommier Red Blend 2018 (R105), a rich blend of Cabernet Franc and Merlot with a powerful nose of dark berries, a full, firm structure, velvety tannins, and a generous, lingering aftertaste.
Wine tasting at Le Pommier: R40 for four wines
Le Pommier Restaurant
Dinner was taken at Le Pommier Restaurant, which spills out onto a two-tiered shaded al fresco dining area. Ambitiously, we sat outside to enjoy the sunset but with winter still clinging to the Cape, we headed inside where it was cosier and a fire had been lit. For sustenance, we enjoyed a hearty country meal of creamy, thick chicken and noodle soup and roasted tomato and basil soup, followed by a shared portion of spaghetti and meatballs. The lovely servers looked quite disappointed when we didn’t order dessert but I would have had to be carried out of that restaurant in a stretcher if I’d had another bite.
In the morning, after a long languorous night in soft sheets, we completed our luxurious overnight at Le Pommier Wine Estate with a “build-your-own” breakfast of scrambled eggs, tomato smoor, chicken livers, and farm-baked bread. Ah, my mouth waters as I fondly remember the meal!
With such a spoil under our belts (literally), we could quite happily have headed home to rest up and recover but it’s spring in Stellenbosch and it would have been a travesty to waste the good weather. So we hopped on over Skilpadvlei Wine Estate for more wine and food.
Skilpadvlei Wine Estate on Stellenbosch’s Polkadraai Road is a special slice of heaven. First of all, driving in, I spotted a great-crested grebe paddling in the estate’s dam, which, being a birdwatcher, instantly made me happy. You don’t see them too often and they are beautiful birds with an exceptionally beautiful courtship dance.
Secondly, Skilpadvlei’s tasting room is gorgeous, rustic, and cosy with the heat of an enormous fire lapping gently at your back. Here, we sat down to a very goedkoop soup and wine pairing for only R100. This indulgent taste experience pairs (1) the Skilpadvlei Grenache 2017 with a creamed butternut and coconut soup, roasted nuts, and crispy bacon; (2) the Skilpadvlei Shiraz 2018 with a roasted tomato and chicken soup with deep fried mozzarella balls and paprika; and (3) the Skilpadvlei ML Joubert (the estate’s flagship Cabernet Sauvignon Merlot blend) with a seafood chowder, crispy prawn, and coriander…
All with freshly baked bread.
Skilpadvlei is open for wine tasting Monday to Saturday, 08:00 to 16:00 and Sunday 09:00 to 15:00:
Lunch at Skilpadvlei
And because we apparently hadn’t had enough food the entire weekend, we skipped across to Skilpadvlei’s restaurant right after our tasting for a truly hedonistic lunch of steak, chips, and onion rings; and fried calamari, Greek salad, and pan-fried vegetables. Oink. Aside from the fact that Skilpadvlei serves up really excellent, honest South African cuisine, they’re gearing up with a suite of “Ruggas Specials” for the coming Rugby World Cup and, very truthfully, I can’t imagine a better place to watch a game, enjoy a meal with friends, and sink a couple of glasses of their beautiful wines or Stellenbrau beer.
Yes indeed: spring is in the air and while Stellenbosch’s wine estates are making it exceptionally hard to get the body summer-ready, there simply is no better place to celebrate the arrival of the warmer weather than on a deck overlooking the winelands, or in a festive restaurant with delicious food and wine before you!
This blog article was originally written for Southern Vines magazine, the largest lifestyle and leisure magazine in the Western Cape of South Africa: https://www.southernvines.co.za/2019/08/29/enjoy-stellenbosch-in-spring/