Tag Archives: Eagle’s Nest

Platter’s South African Wines 2011 goes green!

Not only is the 2011 edition of Platter’s South African Wines grass green in colour, but it also focuses on sustainability in the guide by highlighting the work by organisations and individuals in protecting and restoring  the environment, and in promoting biodiversity.   Each of the invited guests at the launch function received their guide in a lively new multi-coloured carry-bag which Woolworths is selling, to educate wine drinkers about responsible wine production and drinking. 

Launching the 31st edition of Platter’s at Capelands in Somerset West yesterday afternoon, publisher Andrew McDowell said that 6500 wines had been evaluated sighted from 800 producers, and the highest number of 5-stars ever was awarded to 58 wines.   The short-list of wines was tasted unsighted, and resulted in the final list of 5-star wines.    The Red Wine of the Year was voted as De Trafford Shiraz 2008, described by the judges as “pure hedonism and promising outstanding development over the next decade”.  White Wine of the Year was Fleur du Cap’s Bergkelder Selection Noble Late Harvest 2009, made from chenin blanc in the main, and was described as “arresting, with astounding balance of ripe fruit and crisp acidity”.   Superquaffer of the Year, offering outstanding value, was Nederburg Lyric 2010, a blend of chenin blanc, sauvignon blanc and chardonnay, described as “a celebration of fruit and a delightful demonstration of how well the three varieties can work together”.

The Platter’s Winery of the Year went to Nederburg, in recognition of a ‘winery (which) stood head and shoulders above the rest’.   The winery won eighteen 5-star ratings in eleven editions, and five 5-star wines in the new edition.  Cellarmaster Razvan Macici was delighted to receive this prestigious honour, particularly as he is celebrating his 10th anniversary at Nederburg.

The 5-star rated wines are the following, by variety (* denotes first-ever 5-star rating):

Cabernet Sauvignon: Boekenhoutskloof 2009, Delaire Graff Reserve 2008*, Kanonkop 2007, Klein Constantia 2008, Kleine Zalze Family Reserve 2007, Le Riche CWG Auction Reserve 2007

Grenache:  Neil Ellis Vineyard Selections 2008

Pinot Noir: Meerlust 2008, Newton Johnson Domaine 2009

Pinotage:  Beyerskloof Diesel 2008

Shiraz:  Boschendal Cecil John Reserve 2008, Eagles’ Nest 2008, Haskell Pillars 2008, Rijk’s Private Cellar 2005, Saxenburg Select Unlimited Release 2006

Merlot:  Shannon Mount Bullet 2008*

Red Blends:  Ernie Els Signature 2007, Graham Beck Ad Honorem 2007, Hartenberg The Mackenzie Cabernet Sauvignon Merlot 2007, Nederburg Ingenuity Red 2007, Reyneke Reserve Red 2007*, Spier Frans K. Smit 2006, Vergelegen Red 2005

Chardonnay: Groot Constantia Gouverneurs 2009, Julien Schaal 2009*, Mulderbosch 2008, Rustenberg Five Soldiers 2008

Chenin Blanc:  Botanica 2009*, StellenRust ’45’ Barrel Fermented 2009*

Grenache Blanc:  The Foundry 2009

Sauvignon Blanc:   Graham Beck Pheasants’ Run 2010, Klein Constantia Perdeblokke 2009, Kleine Zalze Family Reserve 2009, The Berrio 2009, Zevenwacht 360º 2009*

White Blends:   Cape Point Isliedh 2009, Hermanuspietersfontein Die Bartho 2009*, Lammershoek Roulette Blanc 2009*, Nederburg Ingenuity White 2009, Nederburg Sauvignon Blanc-Chardonnay Private Bin D253 2009, Rall White 2009, Sadie Family Palladius 2009, Steenberg Magna Carta 2009, Steenberg CWG Auction Reserve The Magus 2009, Strandveld Adamastor 2009*, Tokara Director’s Reserve White 2009

Méthode Cap Classique:  Topiary Blanc de Blancs Brut 2008*, Villiera Monro Brut 2005

Dessert Wine, Unfortified:  Fairview Le Beryl Blanc 2009, Klein Constantia Vin de Constance 2006, Nederburg Winemaster’s Reserve Noble Late Harvest 2009, Nederburg Private Bin Edelkeur 2009

Port:   Boplaas Cape Vintage Reserve 2008, De Krans Cape Vintage Reserve 2008, De Krans Cape Tawny NV, JP Bredell Cape Vintage Reserve 2007

The Woolworths Biodiversity & Wine Initiative bags depict colourful images of wine glasses, bottles and proteas, and the logo of the World Wildlife Fund’s Biodiversity & Wine Initiative (BWI).  Wording on the bags encourages sustainability: “Support conservation in the Winelands; look out for our wines displaying this label…Get the latest project information by writing www.bwi.co.za”; “Woolworths supports the Biodiversity and Wine Initiative.  The Cape Winelands is home to more plant species than are found in the entire northern hemisphere, with 70 % of these plants found nowhere else in the world.  The Cape Floral Kingdom is recognised as a World Heritage Site”.   Attached to the bag is a BWI brochure, which explains the importance of ‘production integrity and environmental sustainability”, lists the members of the BWI, and salutes the BWI “Champions”: Backsberg, Bartinney, Burgherspost, Cederberg, Cloof, Delheim, Eikenhof, Graham Beck, Hermanuspietersfontein, Klein Constantia, La Motte, Lourensford, Oak Valley, Paul Cluver, Schalkenbosch, Vergelegen, Waterkloof, Waverley Hills, and Wedderwill.   Woolworths encourages wine drinkers to look for wines carrying the BWI logo on the back labels of its wines.

Platter’s South African Wines 2011  is available at R 159,99 from book stores, and can be bought online via www.kalahari.net and www.sawinesonline.co.uk. 

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com  Twitter: @WhaleCottage

Adoro Mourvedre wine and cheese Taste & Tweet a treat!

Last night Adoro Wines held a Tweet-Up at L’Aperitivo in Loop Street, with twenty-five Cape Town Bloggers and Tweeters invited to join them for a cheese and wine Taste & Tweet.

Erica Liebenberg from Meles PR organised the Taste & Tweet.  She has a number of PR clients, including Graham Beck, Belfriend, Elgin Valley Vintners, Eagles’ Nest, Freedom Hill Restaurant, Glenwood, Hidden Valley, and Paarl Vintners. 

The wine that Adoro winemaker Ian Naude used for the cheese tasting is his Mourvedre, with a port nose, and sweet taste on the palate, having acidity of 8gm per litre and 14 % alcohol, creating a good balance of sweet and sour.  Ian explained that what makes South African wines so unusual is that it makes “old world meets new world wines”.  The Old World (German, French, Spanish) style wines are created from grapes from the Elim/Hermanus area, while the New World Style wines are made from grapes sourced from the Swartland.  Ian says he makes his wines in his head first, and then he decides on the regions from which he can source the grapes to make his dream wine.   The Adoro Mourvedre bottle is an attractive and slim one, described by some as looking like an olive oil bottle.

All present were in agreement that the wine was excellent as an accompaniment to the six cheeses tasted, being the following:

*   Simonsig six-month matured Gouda, a soft cheese with sweet andfruity flavours.  This cheese won second place in matching with the Mourvedre amongst those present.

*   Fairview Roydon Camembert, made from pasteurised Jersey cow’s milk and cream, with some goat’s milk added, and aged for four weeks

*   Asiago is an imported Italian cheese from Veneto, made from pasteurised cow’s milk, and is aged for 12 – 14 months.

*   Taleggio is imported from Italy, made from pasteurised cow’s milk and aged for four weeks

*   Gruyere tasted came from Kleinrivier near Stanford, and had a surprisingly bland taste.  It is classified as a hard cheese and is aged for 4 – 6 months.

*   Gorgonzola is imported from Lombardia in Italy, made from pasteurised cow’s milk and aged for 6 – 8 months.  This cheese was voted as being best matched to the Adoro Mourvedre.

To reflect the reaction of the Tweeters present to the cheeses tasted and their match to the six cheeses, we list the Tweets written during the Taste & Tweet (read from bottom up): 

StefanLuka 8:36pm via web

Verdict: Gorgonzola cheese is voted the best match for Adoro Mourvedre 2009! Couldn’t agree more! Connoisseurs watch out! #adorocheesewine

Final verdict: cheese really works with Adoro Mourvedre ’09 and the wine retails at R110 for 500ml #adorocheesewine

Amazed at the gorgonzola pairing, great match but the asiago wins for me #adorocheesewine

Game over. Now we can park our analysis and just enjoy the evening. Really interesting exercise. Cheers! #adorocheesewine

Best Tweeter at Adoro Taste and Tweet @StefanLuka #adorocheesewine

#Adorocheesewine Seriously guys.

Having a OMG moment with this Gorgonzola, imported from Italy. #adorocheesewine

#Adorocheesewine I really deserve to win.

#Adorocheesewine Vote for me

Last cheese great gorgonzola gastronomic heaven! #adorocheesewine

Gorgonzola wins this for me – wine shines like a superstar #adorocheesewine

#adorocheesewineAdoro Mourvedre & Gorgonzola: a match made in heaven

Find the Gorgonzola shortens the finish of the wine on the first sip. It kinda offers swell of flavours, troughs and peaks #Adorocheesewine

Gorgonzola cheese & Adoro Mourvedre, spirit is lifted & brooding above earthly things, heavenly match & made for lovers #adorocheesewine

Woohoo imported gorgonzola rocking the room! #adorocheesewine

Not my gig @laurencohenGot invite from melespr for the #adorocheesewine Will slap organiser for not inviting you.

@406 Is very excited about the Gorgonzola. apparently “the real cheese has arrived #Adorocheesewine

Ok, final round. Let’s see how it handles gorgonzola! #adorocheesewine

The wine is mouvedre with 14% alc and 60g residual sugar #adorocheesewine

Just in case we forgot to say what this amazing wonder wine is- Adoro Naturally Sweet Mouvedre… #adorocheesewine

Gruyere & 09 Adoro Mourvedre: a symphony of sweet and salty flavours resulting in seamless match, a pure dolce vita concept #adorocheesewine

#adorocheesewinecardboardy gruyere spoils the Adoro Mourvedre ’09

Ok, left field comment: the adoro mourvedre apparently goes well with choc souffle. #adorocheesewine

Gruyere, sweet and salty profile, creamy & nutty (when younger), develops earthly & complex flavour over time, hard cheese #adorocheesewine

Difference of opinion now, gruyere up for some grrr-not for others they balance out…#adorocheesewine

Combination of Gruyere (our first hard cheese) and the Sweet Mourvedre is nuts, full on mushroom flavour has been created #Adorocheesewine

Now tasting gruyere with the wine. Saltiness assertive makes wine too sweet #adorocheesewine

Adoring Adoro Mourvedre 2009, perfect to drink with cheeses, @StefanLuka writes the most beautiful wine tweets #adorocheesewine

#adorocheesewine James diligently taking notes… http://twitpic.com/353l88

@StefanLukaKak! You’re wrong. Raw garbage more like! #Adorocheesewine

#adorocheesewineAdoro Mourvedre: Taleggio cheese intensifies the flavours of the wine

The Taleggio pairing with the Sweet Mourvedre is like a slap in the face. Bam. flavour! Bam Bam! Other flavour! not fun. #Adorocheesewine

Taleggio creamy, tangy delicious! Bit nutty. Wine coping well. #adorocheesewine

Taleggio with its distinct smell & 2009 Adoro Mourvedre from Swartland – a marriage of elegance and raw power. Superb match #adorocheesewine

Italian asiago cheese and this adoro mourvedre like each other are u over it yet, I’m having fun #adorocheesewine

Adoro spam continues…..Now on to Taleggio from the North of Italy, feet smelling wine. Not a good pairing. #Adorocheesewine

Adoro Mourvedre wonderful pairing with cheeses: Asiago, Taleggio, Gruyere, Gorgonzola, Camembert, Gouda #adorocheesewine

@smokingsheddoesn’t normally drink, but loving the Adoro Mouverdre, fab cheese #adorocheesewine

Get stuffed… Not you but where you can buy the wine! #adorocheesewine

3rd cheese from Veneto Italy – Taleggio. So yum & strong – good match #adorocheesewine

#adorocheesewineAdoro Mourvedre, Asiago, creamy sweetness intensified by the wine

Heading into stronger territory, Asiago. 12 – 14 months of ageing. Remarkable that the wine is standing up to it. #adorocheesewine

Taleggio: soft, washed-rind cheese made from cow’s milk, aromatic & mild, tangy, meaty notes, a fruity finish, aged 4 weeks #adorocheesewine

Asiago, from Veneto is semi-soft cheese from cows milk. It was fated to be consumed with this wine. Coming on a bit strong? #Adorocheesewine

Wow – asagio has lovely bite that sings opera with the wine #adorocheesewine

Sweet, passionate and gentle confluence of Asiago and Adore Mourvedre 2009… a poetry in making, a hint of fiery desires #adorocheesewine

The cheese is now asiago. The pairing is killing. Adds massive complexity. I just heard it is “haunting” #Adorocheesewine

Pairing with the Camembert is like a fresh berry falling from a tree, quickly squelching into the mushroomy forest floor #Adorocheesewine

#adorocheesewineasiago up next. For those as clueless as I was asiago is imported italian semi-soft cheese…

Erica from @aussiewinechickis a supremo behind this gorgeous wine and cheese exercise at L’Aperitivo bar #adorocheesewine

I prefer nr 2 @fairviewwinecamembert roydon paired with #adorocheesewine

2nd cheese from @FairviewWine– Roydon Camembert. Creamy & delish. Gouda better with wine #adorocheesewine

@fairviewwineroydon next pairing #adorocheesewine

After the romp home there is a funky, forest floor flavour left behind. #Adorocheesewine

Asiago: cheese from Veneto, Italy, semi-soft, from pasteurized cow;s milk (aged 12 -14 months) & is DOP (Protected origin) #adorocheesewine

#adorocheesewineRoydon camembert & adoro ’09 mourvedre: strawberries & cream

Next cheese Camembert: four week aged from Fairview. I find the wine romps home, trampling the cheese in the process. #Adorocheesewine

Fairview Roydon 4-week aged Camembert paired with Adoro Mourvedre #adorocheesewine http://plixi.com/p/55761479

Cheese 2, Fairview Roydon – yum yum. Creamy but a little cool. Again great affinity withe wine. #adorocheesewine

Camembert and naturally sweet Mourvedre… awesome… like a kissing softly a young lady 🙂 #adorocheesewine

Sorry forgot #adorocheesewine! On the ball now got too carried away with fab mouvedre….

#adorocheesewineAdoro Mourvedre 09 and aged gouda. Better together than apart

“This is a semi-soft or semi-hard cheese” lol only in sa #adorocheesewine

Gouda Tasting with Adoro dessertstyle wine, specially made for pairing with cheese #adorocheesewine http://plixi.com/p/55760726

Hello everyone #Adorocheesewine

The chef says its a semi soft/hard cheese -haha! a gouda from parmalat #adorocheesewine

Adoro has done well to get everyone tweeting. Hoping everyone likes the wine. Good Launch. #Adorocheesewine

#adorocheesewine Fee Mac is loving the fruit garnish with the wine http://twitpic.com/353e5k

Parmalat gouda with adoro works well… Wine a lot lighter than nose gives away #adorocheesewine

The sweet Mouvedre: like a loveable uncle with a sharp wit. #Adorocheesewine

Gouda: traditional hard cheese with sweet & fruity flavours that intensifies with & is made from pasteurized cow’s milk #adorocheesewine

Liking the Gouda with the Mourvedre. Cheese gets more creamy with added nuttiness, wines’ fruit undiminished #Adorocheesewine

First cheese a six-month matured gouda good match #adorocheesewine

Gouda Tasting with Adoro Mourvedre #adorocheesewine

Cheese 1, local gouda. Described by chef as semi-hard or semi-soft. One wag quipped: “sounds like a porno!” #adorocheesewine

#adorocheesewinechef James explaining cheeses gouda up first http://twitpic.com/353d60

At L’aperitivo about to begin tasting new Adoro Natural Sweet Mourvedre. Starting with a Parmalat gouda #adorocheesewine

Gouda is very mild, creamy and fruity cheese which blends in superbly with Adoro Mourvedre Natural Sweet 2009 #adorocheesewine

Natural sweet 2009 Adoro Mourvedre with 14% alcohol rocks… let’s se how the marriage with Gouda will work 🙂 #adorocheesewine

Smells like port but not jammy #adorocheesewine

So we are gonna taste a wine that’s not fortified but it has 60mg residual sugar. #adorocheesewine

#adorocheesewineGreg Ladman’s comments priceless!!

Its a sweeter red wine made to pair with cheese but not fortified #adorocheesewine

This is our naturally sweet Mourvedre(it is not fortified, RS is around 60g/l) #AdoroCheeseWine

One of the first south africans about to taste adoro’s new wine made specialyfor cheese #adorocheesewine

Wine maker Ian naude talking about how this project started #adorocheesewine

Mourvedre from Swartland was our first “cheese wine” (it is very much sought ‘sweetish’ red wine) #AdoroCheeseWine

The basic idea: we need wine that will complement cheese #AdoroCheeseWine

#adorocheesewine

At Adoro cheese and wine Taste & Tweet at Aperitivo #adorocheesewine

#adorocheesewine http://twitpic.com/3539jo

Adoro Wines from Latin word meaning “to adore” #AdoroCheeseWine

A great evening was had by all, and new friendships were made over lovely glasses of Adoro Mourvedre, six cheeses and lovely snacks presented by L’Aperitivo. Dusan Jelic, Tweeting as @StefanLuka, was proclaimed the most creative and eloquent Twitterer of the evening.

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter: @WhaleCottage

Restaurant Review: French Toast Wine & Tapas Bar also serves …. French Toast!

French Toast Wine & Tapas Bar opened about ten days ago, and is a homely cosy wine lounge that has been created in what was previously a warehouse in Bree Street.   It is the type of place that one would pop in to for a drink before or after a function, and have a bite to eat.  It has one of the largest collections of wines-by-the-glass in Cape Town, with over 108 choices of local and international wines.   It is not cheap to eat and drink there, and portions are small, but it does offer a good selection of price options.

French Toast has a heavyweight management.   Owner John Harrison was a stockbroker on the Paris Bourse, and told me that the French bug bit him there, hence the French feel through the name and the café style music that is played.  John was the CEO of the Table Mountain Aerial Cableway Company for many years, and built up its business and introduced the new cable cars during his management of the company.  He was a client of my then-PR company many moons ago.   He spoke passionately about his new project, and how they renovated the double story building in an unbelievable three months, being hands-on in the renovation.   Raw brick walls give it a warm feeling, blackboards communicate the wine and food specials, and windows have been built to add light upstairs. There is a bar counter upstairs and downstairs, and the downstairs one will probably be the more popular one in winter, with its massive fireplace.  The upstairs section is huge, with seating for at least 80-100 persons.  A small boardroom downstairs can host meetings and functions of up to 10 persons, Shane told us.   The decor is upmarket, but the food is not fine dining, with an emphasis on wines, explained Shane.   The cutlery is shiny and new, the glassware is good, but only paper serviettes are supplied.

Karen Visser is a partner in French Toast with John, was a bio-kineticist, and is a passionate golfer and winelover, studying at the Cape Wine Academy.   She compiled the winelist in the main, and has no previous restaurant experience.  GM of the new wine lounge is Gidi Caetano, who was the GM of Salt Restaurant at the Ambassador Hotel, and also oversaw the opening of Salt Deli and Salt Vodka Bar until recently.   She also worked at The Showroom and was a hospitality trainer.   The Manager Shane has an interesting undefinable accent, having grown up in Hawaii, and lived in the UK before moving to South Africa.  He previously worked at the Protea Hotel Victoria Junction, the Devon Valley Hotel, and the 0932 Belgian restaurant in Green Point, which has since closed down.  Chef Jannie Mellis owned East London’s best restaurant, he says, the Two Dogs Bistro, and was at Bushmanskloof Lodge prior to that.  He said he came back to Cape Town “to get into the hub of food again”, a nice compliment for Cape Town. The staff are smartly dressed in black shirts and pants, a French Toast branded apron, and a turquoise tie.

We found it terribly chilly upstairs, but Shane assured me that the airconditioning was not on.  When we moved from table to table, to find the warmest spot, we discovered that a sliding door had been left wide open.  When it had been closed, all was fine.   The music was rather loud when we arrived, but seemed to have been turned down a little while we were there.  

The wines are closed with a wine preservation system Le Verre du Vin, being special rubber wine and sparkling wine bottle stoppers, allowing opened wines to be kept for up to three months.  I chose the same glass of wine I had a week ago, the Mullineux Shiraz 2008, at R83 for a 150ml glass.  The wine has the characteristic of an old-fashioned smoky shiraz, my favourite, but the very chilled serving, at 13°C, was too cold to my liking.  Four Cap Classiques are available, ranging from R44/R195 for Simonsig Kaapse Vonkel to R 81/R380 for Graham Beck Blanc de Blanc.   Seven champagnes can be ordered, Le Mesnil Blanc de Blanc costing R135/R650, and the most pricey is Dom Perignon, sold by bottle only, at R3000.   They also stock Veuve Cliquot, Billecart Salmon Rose and Guy Charbaut.  Seven Sauvignon Blancs are stocked, that of La Motte costing R31/R130, and the Cape Point Vineyard Reserve is the most expensive, at R57/R260.   Seven Shiraz/Syrah wines are served, starting with Rickety Bridge at R35/R165, and Haskell Vineyards is the most expensive at R111/R530.   Imported wines from France, Italy and Germany are also available, and range from R33/R142 – R153/R740.   The branded winelist provides information about the vintage and origin of each wine, but has no descriptions of the wines or the varieties.

The menu, on a laminated sheet without any branding, is broken down into Snacks, Tapas, Charcuterie, Cheese Platters and Desserts, and has a Mediterranean feel to it.   Snacks include olives, almonds, chillies (R30 each) and oysters (R10 each).    The Tapas selection of 16 dishes range in price from R30 – R50, with empanadas, prawns, smoked salmon trout, caprese skewers and more.   The charcuterie platter allows one to select three of a choice of imported meats, including chorizo, parma ham, salami and jamon serano, for R50.  Similarly, one can choose three cheeses for R55, from a selection of six.  Breads come from Jardine Bakery, a few meters away, and sometimes from Knead.   Chef Jannie makes his own preserves and pasta.

There is not much attention paid to the presentation of the dishes, I felt, being functionally presented on white plates.   I had the calamari and lemon (R38), and asked Chef Jannie not to add the chilli.   My (student) son had the delicious herb and pecorini croquettes (R35), as well as the parma ham and mozzarella aroncini fried stuffed rice balls (R45), but was still starving after the two tapas dishes, and therefore ordered patatas bravas with a homemade spicy tomato sauce (R45), which he proclaimed to be excellent.  I had to have the French Toast, after which the restaurant is named, one of the three desserts on the menu (R40), two tiny baguette slices served with not-so-nice almond ice cream. The cappuccino (R16) made from Origin coffee was excellent.   The specials board advertised white anchovies, Pisto bruschetta, and cheddar and rice balls.   Chef Jannie said that from the feedback received to his dishes since opening, he will be amending his menu next week. 

In general the tapas portions are small, and therefore French Toast is not the place to have a meal, but rather a glass of wine with a tapas snack.  We paid R385 for five tapas dishes and two glasses of red wine. 

POSTSCRIPT 15/1:  I have returned to French Toast a few times since I wrote the review two months ago.  Every time I have been warmly received by the management team.   Today I returned for a late Saturday afternoon cappuccino, and was impressed with the new summer menu.   My eye caught the asparagus tapas, at R35, crispy and crunchy, simply served with lemon, the best asparagus I have tasted.   Then I saw a Seafood salad advertised on a Specials board, for R55, and had to have it, when the Manager Gidi explained that it contained steamed prawns and crayfish, with bisque aïoli, beautifully presented, which had been a criticism I had expressed previously.  I felt that Chef Jannie has progressed by leaps and bounds, not only in terms of his menu selection, food preparation, but also in terms of the food presentation.  On the wine side an innovate wine trio 50 ml flight is offered for Sauvignon Blanc (Delaire, Hillcrest and Reyneke Organic), at R40 for the three wines;  the Sparkling wine flight is Steenberg 1682, Teddy Hall,  and Sterhuis, at R65, or R100 if served with a trio of oysters; and the Shiraz flight is from Eagle’s Nest, Haskell Aeon, and La Motte Shiraz Viognier, costing R80.

French Toast Wine & Tapas Bar, 199 Bree Street, Cape Town.  Tel (021) 422-3839. www.frenchtoastwine.com (website still under construction).  Twitter @FrenchToastWine. Monday – Saturday 12h00 – 23h00.  No BYO allowed, the winelist says.

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com  Twitter: @WhaleCottage

Platter picks prime wines

The 2009 Platter Wine Guide has been released, and its record 33 five-star wines were announced earlier this week.    Kanonkop scooped the prestigious honour of being recognised as the best wine as well as best winery.    Only Boekenhoutskloof and De Trafford had two five-star wines in the top wine list.

 

Wine of the Year

Kanonkop Cabernet Sauvignon 2004

Winery of the Year

Kanonkop

Chenin Blanc

Ken Forrester The FMC 2006

Chardonnay

Ataraxia 2007
Jordan CWG Auction Reserve 2006
Uva Mira Single Vineyard 2007

Sauvignon Blanc

Quoin Rock The Nicobar 2007

Semillon

Constantia Uitsig 2007

White Blends

Cape Point Vineyards Isliedh 2007
Nederburg Ingenuity White 2007
Sterhuis Astra White 2006
Tokara White 2007

Pinot Noir

Meerlust 2004

Cabernet Franc

Buitenverwachting 2005

Cabernet Sauvignon

Boekenhoutskloof Winery 2006
Kanonkop 2004
Thelema The Mint 2006

Pinotage

Simonsig Redhill 2006

Red Blends

De Toren Fusion V 2006
De Trafford CWG Perspective 2005
Kaapzicht Steytler Vision 2005
Morgenster 2005
Vilafonté Series C 2006
Waterford Estate – CWG Auction Reserve 2004

Shiraz

Boekenhoutskloof Syrah 2006
De Trafford 2006
Eagle’s Nest 2006
Hartenberg The Stork 2005
Signal Hill Clos d’Oranje 2006

Dessert Wine Unfortified

Fleur du Cap – Noble Late Harvest 2007
Klein Constantia Estate – Rhine Riesling Natural Sweet 2006
Tulbagh Mountain Vineyards Vin Pi Two (NV)

Dessert Wine Fortified

Mons Ruber Estate Muscat d’Alexandrie Jerepigo 1997

Port

Boplaas Vintage Reserve 2006
De Krans Vintage Reserve 2006

Franschhoek La Vigne winemaker Ossie Sauermann has been announced as 2008 Diner’s Club Young Winemaker of the Year.   Last year Marc Kent of Boekenhoutskloof was selected as the Winemaker of the Year.