Franschhoek launched a Cap Classique Route a number of years ago. On Thursday this week the Route will be relaunched, coinciding with Cap Classique Day on 1 September.
The relaunched Cap Classique Route will be celebrated with a four day festival, from 1 – 4 September. Each of 19 Cap Classique producing wine estates are inviting bubbly lovers to their cellars, to taste their excellent bubblies and to experience special events. Continue reading →
I have visited La Paris estate outside Franschhoek a number of times since it opened towards the end of 2017, but never in the evening. I was invited by Chef Nico Vorster to try the evening fare and live music of the La Paris Bistro last Friday, the only day of the week on which the restaurant opens for dinner. We loved the good music, and the cosy comfort food. Continue reading →
‘Franschhoek Uncorked‘ has taken some time to take off, having been plagued by poor weather in the initial years. It has become a fun event on the Franschhoek events calendar, and now the seventh annual event attracts wine lovers to the village come rain or shine. This coming weekend (27 and 28 September) 21 wine estates will be attracting visitors to their farms, to show them how unique each of them is.
Each wine estate will offer tastings of their wines, included in the R120 fee for the weekend, foods for sale, some with art exhibitions, as well as musical entertainment, a unique offering by each farm.
The following wine farms will be showcased:
* Babylonstoren: wine and olive tastings, cellar tours, and a 3-course Pizza meal (R200)
* Noble Hill: Mexican foods, Hitichino Japanese craft beer, and wine tasting
* Rupert & Rothschild: tasting of Rupert & Rothschild wines as well as of Rothschild wines. Foods offered include French Continue reading →
Yesterday Franschhoek Wine Valley and the Vignerons de Franschhoek producing Méthode Cap Classique (MCC) sparkling wines hosted a preview of twelve of their sixteen MCC producers and products, in the beautiful setting of the Le Verger restaurant at the Le Franschhoek Hotel.
The Franschhoek MCC Route will be officially launched early in 2013, we were told by new Vignerons Chairman Irene Waller, winemaker and GM at La Bri. A full size map will be designed, for visitors to Franschhoek to use on their visits for MCC tastings. Ms Waller highlighted that the first MCC was made in Franschhoek by Achim von Arnim 32 years ago, while he was working at Boschendal, before he made his Pierre Jourdan sparkling wines in the French style on his own wine estate Haute Cabrière a few years later. Ms Waller also explained that the Vignerons de Franschhoek has three geographical boundaries, being Backsberg on the R45, Val de Vie, and Boschendal on the road to Stellenbosch, potentially confusing to consumers wine writer 
Angela Lloyd felt, in not reflecting the Franschhoek Wine of Origin demarcation.
Divided into Blanc de Blancs, Bruts, and Rosés, each of the twelve winemakers addressed the writers attending the MCC Preview, and highlighted how their bubbly is made, its price, and other special product and production details.
Blanc de Blancs
* Dieu Donné Methodé Cap Classique 2010 is made from Franschhoek vines, as a fresh easy drinking sparkling wine for the increasing number of weddings being hosted on the estate. 100% Chardonnay. Creamy, fresh apple, and lemon, with biscuity richness. 24 months on the lees. Whole bunch pressed, fermented in French oak. Hand riddling and degorging. 8000 bottles produced. R140 per bottle.
* Pierre Jourdan Blanc de Blancs NV was presented by the youngest von Arnim family member Tamo, its Brand Ambassador. In 1982 Achim von Arnim bought Cabrière, and in 1986 the first MCC was made, a blend of Chardonnay from De Wetshof (Danie de Wet and Achim von Arnim studying together at Geisenheim) and Pinot Noir at that time. Now it is produced from 100% Chardonnay, 40% matured in French oak for 4 – 5 months, which brings out vanilla. It is a perfect welcome drink, pairs well with a variety of foods, and is a perfect palate cleanser. Tamo shared that his sister-in-law Christiane is launching new Pierre Jourdan labels soon.
* Môreson Solitaire Blanc de Blancs NV is made by winemaker Clayton Reabow, whole bunch pressing being an important aspect of the production, he said, as is the ‘Cuvee juice’, being the first 250 litres per ton. All their production is non-vintage, keeping a reserve of four previous vintages. No fermentation or food additives make it the ‘cleanest bubbly’. 18 months on the lees. R89.
Brut
* 
L’Omarins Brut Classique 2008 is made by Dawie Botha, its 2008 produced MCC not yet released, it being its first public tasting. The bottle is label-less, embossed with JR (for Jean Roi, the first L’Omarins owner, and not Johan Rupert, we were told). Blend of 60% Chardonnay from Elandskloof and 40% Pinot Noir from Stellenbosch. 48 months on the lees, 4 months on cork. To be released in January 2013. R100.
* Colmant Cap Classique Brut Reserve NV owner JP Colmant (left) works with Nicolas Follet of Oenosense Consulting, a French winery consultant now based in Franschhoek. The MCC is one of three produced by Colmant, the others being a Pinot Noir and Chardonnay blend, and a Brut Chardonnay Rosé. Grapes come from nine vineyards in Robertson, Elgin, Franschhoek, Somerset West, and Stellenbosch. 42000 bottles per year. Focus on fruit and freshness. No malolactic fermentation. Also endorses use of reserve wines of previous years, using 10% from previous vintage. R130.
* Plaisir de Merle Grand Brut 2010 is made by Neil Bester, and he explained that the Marketing department had recommended the development of a MCC, given the increasing number of weddings held at the wine estate. The Chardonnay grapes come from the farm, while Pinot Noir comes from Stellenbosch currently, but will be available on the farm from next year. Blend of 63% Pinot Noir, 37% Chardonnay. Malolactic fermentation, 24 months on the lees. 12000 bottles, of which 4000 have been released. R140 – R150.
* Backsberg Sparkling Brut 2008 is a blend of 40% Pinot Noir and 60% Chardonnay, and is hand riddled, said its marketing executive Alana Ridley. It is made by winemaker Guillaume Nell. Whole bunch pressed. R110.
* La Motte MCC 2009 was presented by Edmund Terblanche, from grapes sourced from its own farm exclusively, a need that was stimulated by its restaurant Pierneef à La Motte. The Pinot Noir vines were planted in 1985 and the Chardonnay in the ‘Nineties. 60% Chardonnay, 40% Pinot Noir, the blend proportion changing every year. Edmund said originally they had little knowledge of MCC-making, but learnt as they went along, experimenting with oaking. 25 months on the lees. Won Best MCC in the Terroir Awards in last two years. 3000 bottles. R200.
* Stony Brook The Lyle 2007 is now made by Craig McNaught, a fresh MCC blend of 55% Chardonnay and 45% Pinot Noir. All grapes are from their farm. 450 cases produced. 50 months on the lees. Brioche flavours. R115.
Rosé
* Rickety Bridge Brut Rosé 2010 is made by Wynand Grobler, a blend of 50% Chardonnay and Pinot Noir. Wynand joked and said he wanted to make a MCC, because he saw Achim von Arnim do the Sabrage and kiss the young ladies! His MCC uses 10% of their Reserve wine, and is Wine of Origin Franschoek. Hand harvested. Fresh acidity, uses signe method, 3500 bottles. R115.
* Boschendal Grand Pavillon Brut Rosé NV was presented by JC Bekker, but is made by Lizelle Gerber, saying that women winemakers are better at making MCCs. Strawberries on nose, and cream on the palate. No barrels, no malolactic fermentation. 24 months on the lees. The back label has all the MCC terminology, JC said.
* Morena Brut Rosé was presented by raconteur Nick Davies from Franschhoek 
Pass Winery, the highest vineyard in Franschhoek. They do a ‘green harvest’, and then 3 staged pickings. Half the grapes from own vineyard, balance from Stellenbosch, Robertson and Franschhoek. Zesty, fresh. No malolactic fermentation. 24 months on the lees. Blend of 60% Chardonnay and 40% Pinot Noir. Nick has just returned from Champagne, and said that the international trend is to a fresher style, and that the target market is 25 – 40 year old females. R100
La Bri will release its first MCC in 2014. My Wyn, La Petite Ferme, Topiary, Noble Hill, and Cape Chamonix are also MCC producers on the new Franschhoek Cap Classique Route, but did not attend the presentation.
Le Franschhoek Hotel Chef Oliver Cattermole created a delicious feast of salmon dishes, an ideal pairing with the MCCs, and had prepared 
the salmon in various styles: Salmon and soy lollypops, Salmon California rolls with ginger and wasabi, Salmon marbles with rooibos and liquorice, Beetroot fermented salmon with mustard croissant, Salmon croquettes, Salmon pastrami on rye, Blackened salmon with “bloody orange” and vanilla mayo, and Sugar cured salmon and pain de épice sandwich.
The launch of the Franschhoek Cap Classique Route is a clever way of repackaging the Franschhoek wine estates, and will be an attraction to locals and tourists visiting what is now the most exciting wine region in South Africa, given that it is the home of the Platter Winery of the Year 2012 (Boekenhoutskloof) and 2013 (Cape Chamonix). MCC lovers can enjoy the Franschhoek MCCs, as well as those from other regions, at the Franschhoek Cap Classique and Champagne Festival from 30 November – 2 December.
MCC (with Chardonnay) consumption is expected to increase, with a greater focus on natural and eco-friendly wines, Woolworths’ Allan Mullins was told when he asked a question about wine trends at our lunch table, making the Franschhoek Cap Classique Route on trend! It was unanimous at our table that the Colmant Brut Reserve was the best MCC tasted.
Disclosure: We received a bottle of MCC of our choice from the selection still available, ours being the La Motte MCC, with our media pack.
Franschhoek Cap Classique Route, Franschhoek Wine Valley. Tel (021) 876-2861. www.franschhoek.org.za
Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter: @WhaleCottage
One of the cleverest ideas for a new restaurant and champagne bar is MCC Franschhoek, and it is appropriate that its opening co-incided with the Franschhoek Cap Classique & Champagne Festival this weekend. MCC Franschhoek is a showcase of 34 Franschhoek sparkling wines of 14 Franschhoek producers.
The brainchild of Philip and Christy Harrison, previously managing De Huguenot Estate, MCC Franschhoek allowed the couple to work with a beverage they love best. Christy told me that Philip loves cooking, having started to do so in Majorca, after studying accountancy. 
Both Philip and Christie owned a Weatherspoons outlet in Heathrow, but moved back to Cape Town thirteen years ago, Philip managing The Galley in Fish Hoek. They moved to the design of wedding stationery, and it is Christy who designed the stylish logo for MCC Franschhoek. Due to the closure of the De Huguenot restaurant and Harry Q Bar at De Huguenot Estate (to be run as a wedding and event venue only in future), Philip and Christie took part of their share of the venture in kind, and therefore they have the stylish silver-upholstered chairs, black bar chairs and tables, and couches from De Huguenot restaurant, which are spread out in the courtyard of the Village Square. Each table has the MCC range and price list, and a perspex salt and pepper grinder stand. Quality material serviettes and Fortis cutlery are stylish.
Alleé Bleue (Brut Rosé), Boschendal (MCC Le Grande Pavillion Brut Rosé, MCC Grande Cuvée Brut), Cape Chamonix (MCC Blanc de Blancs), Colmant (Brut Reserve, Brut Rosé, Brut Chardonnay), Dieu Donné (Maingard Brut, Rose MCC), Franschhoek Pass Winery (Morena Brut, Brut Rosé, Cuvée Catherine, Malabar Shiraz), Graham Beck (Brut, Brut Rosé NV and 2008, Bliss Demi Sec, Brut Blanc de Blancs, Zero), GM & Ahrens (Cap Classique), Hauté Cabriere (Pierre Jourdan Brut, Cuvée Belle Rose, Brut Sauvage, Blanc de Blancs, Cuvée Reserve), La Motte, Môreson (Miss Molly, Solitaire, Gala, Pink, One), My Wyn, Stony Brook (The Lyle), and Topiary (Blanc de Blancs Brut) sparkling wines are sold by the bottle, while a select number of bubbly brands can be bought by the glass, advertised on a blackboard. Prices start at R110 for Miss Molly, peaking at R650 for the GM & Ahrens. Surprisingly (given its name), a number of wines are offered too, and many are non-Franschhoek. Protea Sauvignon Blanc, Glenwood Sauvignon Blanc, Haute Cabrière Chardonnay/Pinot Noir, Beyerskloof Pinotage Rosé, Glenwood Shiraz Merlot blend, Graham Beck Game Reserve, and Guardian Peak Shiraz are all available by the glass, reasonably priced in a range from R20 – R35.
MCC Franschhoek opens from 8h00, and serves well-priced breakfasts, one paying per item (e.g. 2 eggs, bacon and toast costs R47); muesli, yoghurt and berry coulis, and a croissant with cheese and preserves cost R20 each. There is no breakfast cut-off time. The ‘Bites’ menu has a mix of salads (R45 – R65), sundowner platters 
(R50 – R75, and includes oysters, cheese, cold meats, and biltong), main courses, and desserts (R35 – R45), which can be ordered throughout the day. I ordered a perfectly prepared Franschhoek salmon trout served with boiled potatoes, and a crispy fresh asparagus salad (R75). Other main course options are sirloin steak and prawns in a beer batter, also costing R75. One can also order beef lasagne, mussels, an open chicken Satay burger, and two tarts. The menu will be updated and amended regularly.
I was impressed with the scale of the Franschhoek Cap Classique
& Champagne Festival in showcasing the leading bubbly brands for sale in this country. It is held at the Huguenot Monument, which attracted 2000 bubbly-lovers yesterday, and more are expected today between 12h00 – 17h00. Eight champagne brands (Billecart Salmon, Champagne Guy Charbaut, Claude Beaufort, Follet-Ramillon Brut Tradition, Piper Heidsieck, Thierry Lesne, Tribaut Brut Tradition, and Veuve Clicquot) presented their precious bubbles, as did 37 local sparkling wine producers. Staff representing the local brands Allée Bleue, Avondale, Bon Courage (in beautiful Carrol Boyes coolers), Boschendal, Bramon, Chabivin, Colmant,
De Wetshof, Dieu Donné, Domaine Des Dieux, Francois la Garde, Genevieve MCC, The House of GM & Ahrens, Graham Beck, Groote Post, JC le Roux, Krone, Laborie, La Motte, Nicolas Feuillate Champagne for Woolworths, Morena, Môreson, My Wyn, Namaqua Wines (Guinevere very deep pink, with 60% Pinot Noir and 40% Chardonnay, all 3000 bottles exported), Pierre Jourdan, Pongracz, Quoin Rock, Rickety Bridge (new 2010 release, 50% each Chardonnay and Pinot Noir, with only 3500 numbered bottles produced from Franschhoek grapes), Ross Gower, Saltare, Silverthorn, Simonsig, Steenberg, Sterhuis, Villiera, Weltevrede and Woolworths Wines all looked chic in their black and white outfits, the dress code of the Festival, 
which most attendees honoured too. There were surprisingly few Franschhoek restaurants represented (Le Quartier Français, Mont Rochelle Country Kitchen, Haute Cabrière, Roca Restaurant, and the Salmon Bar), and the food was generally of a disappointing quality, given the theme of the Festival. An exception was the sushi, salmon and other canapé platters made by new Le Franschhoek Hotel chef Oliver Cattermole.
MCC Franschhoek, 3 Village Square, 53 Huguenot Road, Franschhoek. Tel 083 772 9449/083 391 3869. No website. Twitter: @MCCFranschhoek Wednesday – Monday, 8h00 – until late, weather dependent.
Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter:@WhaleCottage
Franschhoek’s newest restaurant The Kitchen opens on Wednesday 16 November on Maison wine estate, in an elegantly renovated 1920’s cottage, decorated with Weylandts’ furniture, not surprising given that the farm belongs to Chris Weylandt and his partner Kim Smith. The Tasting Room has been incorporated into the restaurant building, and Maison has become a relaxed home away from home of friendly people, good wines, and good food.
Yesterday I attended the opening of the new The Kitchen (could cause some confusion with the Franschhoek Kitchen at Holden Manz) and The Tasting Room (could cause some confusion with its generic namesake at Le Quartier Français) at Maison, Nina Timm and I being the only bloggers, with magazine food writers. The function also celebrated the launch of the new Maison Chardonnay 2011 (only 2300 bottles produced, 7 months in barrel, and costs R120) and Maison Viognier 2011 (only 1000 bottles, R140). The function also saw the introduction of new Chef Arno Janse van Rensburg and new Manager Julian Smith. The opening is the culmination of an eight year investment, planting Chenin Blanc and Shiraz vines from scratch, with a small amount of Viognier and Chardonnay too, and for the Weylandts to build their dream home opening onto the vineyard. The wine estate was closed for the past few months, while renovations took place.
We were taken through to the spacious Weylandts’ home, and offered a refreshing branded The Kitchen lemonade, in a reusable glass bottle. I chatted to Chris Weylandt about his latest venture, 
opening a Weylandts’ store in Sydney, there being a different way of doing business in Australia, he said. He would not commit to future expansion plans in Australia, stating that they would like to do Sydney well first before considering Melbourne or other locations. Weylandts’ philosophy is one of Good Living, appreciating the good things of life every day, and living as nature intended, and this he has embodied on his property, having moved to Franschhoek from Camps Bay. The Kitchen restaurant brand was launched at Weylandts in Durbanville in May, and there is one at their Kramerville branch too.
Winemaker (or ‘process facilitator’, as he calls himself) Antwan Bondesio, who studied viticulture and oenology at the University of Stellenbosch, and who has worked at Spier, Kaapzicht, Uva Mira and at Limerick Lane in California, took us into his 4,6 hectare vineyard. They make wines from their own grapes, and don’t buy any of it in. Chenin Blanc, Shiraz, Chardonnay, and Viognier proved to be the grape varieties suited to the terroir and soil on the farm. Maison has made its first 100% Chardonnay MCC, on the lees for three years already, with another two years to go, Chris said. They have also made their first port, as well as a Straw wine. The total wine production of 30000 bottles will be sold via The Kitchen and The Tasting Room, the Weylandts’ stores, and at La Cotte Inn in Franschhoek. Viognier is a difficult grape variety to grow, and susceptible to downy mildew, Antwan said, especially in this cold and wet summer weather. The 2009 Shiraz has sold out already, and we tasted the young 2010 vintage. The production of the Chardonnay and Viognier is so small that Antwan has personally finger-printed each bottle.
In the Tasting Room the Weylandt’s decor touch is immediately evident, with unusual ‘chandeliers’ made from wine bottles. Outside, the garden space has been reduced, to create organised parking. I chatted to M&C Saatchi Abel’s Weylandts’ account manager and Twitter ‘friend’ Wouter Lombard, and the ad agency’s involvement showed in its professionalism of the function organisation and communication presented. The agency is responsible for the Weylandt’s communication programme too, and I loved its simple logo for The Kitchen. Looking out of the window where we chatted, I noticed herbs being grown, for use in The Kitchen. The Kitchen eating area flows from The Tasting Room, 
with a wonderful view onto the lawn and vineyards. The restaurant interior can seat 30, and a good 20 more outside.
The menu consists of ‘simplified food’, we were told, with tapas dishes, pizza, steak and more. Only Maison wines will be offered, with Topiary Blanc de Blanc and Morena Rose Brut MCC’s, and Darling beer. We sampled a number of the menu’s four tapas-style dishes and eight starters, some individually served and others shared on bigger wooden platters. Chef Arno studied at the Institute of Culinary Arts
in Stellenbosch, and worked at Die Ou Pastorie, Terroir, Ginja, Shoga, and Myoga alongside chefs Mike Basset and Richard Carstens. I shared a table with Eat Out and TASTE editor Abigail Donnelly, You/Huisgenoot food writer Carmen Niehaus, Hannah Lewry from TASTE, and Peta Oshry from Fair Lady, and we teased Abigail about the highly sought-after information she has about the Eat Out Top 10 Restaurant list. The wooden tables were matched with wooden boxes in which the bread baked by Chef Arno is served. The Wilkinson cutlery was folded into a material serviette, and hessian string tied them together. The attractive white side plate was from a crockery range sold in Weylandts’ stores, and imported from Portugal. 
The first tapas dish was pink salt and pepper squid (R35), attractively served with a wooden spoon with the salt on the side. Other tapas options are smoked bone marrow (R35), Huguenot cheese served with grape pickle (R40), and Jamon and roasted olives (R65). 
This was followed by two salads, the first being a shared cured salmon trout served with asparagus, watercress, lime dressing and plums (R75); and the second a colourful shared kudu bresaola, nectarine, rocket, cucumber, and lemon dressing salad (R75). Lamb rack (R95), prawn tempura (R75), and gnocchi (R65) are some of the other starter options. Prime rib on the bone costs R140.
The wood-fired pizza had a welcome thin base, and was topped with Buffalo mozzarella, artichokes, and wild mushrooms (R85). Working with Chef Arno at the lunch was Charlene Pretorius, who runs The Kitchen at the Durbanville Weylandts, having a most gorgeous smile. The meal was finished off with the highlight for most of us, being a pecan and malt tart, gooseberries, and grape sorbet (R45), its verjuice content giving it a ‘Fanta grape’ taste, according to
most palates at our table. Other dessert options are a most interesting sounding tomato sorbet with almonds and basil meringues and goat cheese mousse; vanilla panna cotta with strawberry ice cream; and chocolate torte with fresh berries and berry frozen yoghurt. The staff were professional, their first opportunity to work as a team under the guidance of The Tasting Room Manager Julian, who has worked at the Twelve Apostles Hotel, Grande Provence, Waterkloof, with a short stint at Pierneef à La Motte.
I have found Maison a most welcome and friendly stop in and out of Franschhoek when the tasting room was managed by affable Guy Kedian. With the opening of The Kitchen, and its easy relaxed atmosphere and good food, it will become a stop again on my regular visits to Franschhoek, when it re-opens next week.
Disclosure: We were given a straw basket (a very practical ‘goodie bag’) with a bag of lemons, a mini baguette, and a bottle of Maison Chenin Blanc 2009 on our departure, with a thank you note from Chris Weylandt, writing that his approach is one that ‘values simplicity, authenticity, and provenance’. ‘The good life’ for him is farm breads, fresh vegetables, and great wine.
POSTSCRIPT 4/12: Maison will be open on Tuesdays from 6 December onwards, until mid-January. I had a wonderful squid tapas dish today, and two days ago, at R35. The cappuccino is excellent at Maison too, the coffee coming from the nearby Terbodore Coffee Roasters based on the Goederust farm outside Franschhoek.
POSTSCRIPT 28/12: Today I tried Chef Arno’s foie gras parfait with grape jam, a wonderful combination.
POSTSCRIPT 22/1: I tried the kingklip, langoustines (although I would have preferred it with the crayfish tail as advertised the day before) with coconut sorbet as a main course special, a very eventful lunch with blogger 
Clare ‘Mack’ McLoughlin making a spectacle of herself in harassing this regular patron. Manager Julian did not allow me to pay, because of the disturbance she caused.
POSTSCRIPT 26/1: The prices have increased at The Kitchen, the pink salt and pepper squid by 33% to R45, and the foie gras parfait by 15% to R75.
POSTSCRIPT 5/2: The Kitchen at Maison seems to have become a local Franschhoek meeting place, or so it seemed today, a nicer alternative to meeting in the local Pick ‘n Pay! At a temperature of close to 40°C a vanilla panna cotta and strawberry ice cream was very refreshing.
The Kitchen and The Tasting Room, Maison, Main Road, Franschhoek. Tel (021) 876-2116. www.maisonestate.co.za Twitter: @MaisonEstate. Wednesday – Sunday 10h00 – 17h00.
Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter: @WhaleCottage