Tag Archives: electricity

South Africa has become ‘high price, low value’ tourist destination!

The annual Tourism Destination Conference, organised by Cape Town Routes Unlimited on behalf of the Western Cape Department of Tourism, on “Elevating our Destination’s Global Profile”, was held in the Waterfront yesterday, and had a sobering message for tourism players – South Africa, and the Cape with it, has become too expensive!   Tourism players were encouraged to relook their rates, and contain their costs, to see how they can offer better value.  Ironically the theme of the Conference focused on global marketing, but more than one speaker encouraged the industry to invest in domestic marketing, rather than international marketing, even at provincial level. 

The Conference was intended to provide “a platform for the tourism industry to engage on relevant topics that could enhance our destination’s competitve advantage to contribute towords industry growth”, Western Cape Minister of Tourism Alan  Winde said ahead of the Conference.  Cape Town Routes Unlimited CEO Calvyn Gilfellan added that “Platforms such as the Cape Town and Western Cape Destination Conference are critical to ensuring that everyone in the industry is working towards a common goal: the enhancement of the Western Cape tourism industry”.

Western Cape Minister  Winde said pertinently that Cape Town is not cheap, and despite the oversupply of accommodation, the resultant effect of the law of demand and supply in leading to lower rates is not evident in the Cape.  He said that a comparative study of hotel prices locally and internationally will be conducted by FEDHASA, the hotel association.  Winde said that the focus of his department’s marketing is to increase the market share of the Western Cape, which has been overshadowed by KwaZulu-Natal.  Africa as a source continent is vital for Cape Town, but there are no direct flights between Cape Town and major African cities, all African tourists having to fly via Johannesburg.  Asked how a region like the Garden Route, which is suffering extremely low tourism numbers, can improve its performance, the Minister encouraged players in regions to work together, to attract tourists, Cape Town residents in particular.  He mentioned the example of Knysna and Franschhoek, who are ‘tourism twined’ now, and are going on marketing trips to Gauteng and to the USA, to benefit both towns.  The recently created Cape Country Meander passes on its visitors to the next towns, and includes Elgin/Grabouw, Bot River, Caledon, Villiersdorp, and Greyton.  The recently signposted Cape Whale Coast route shows how tourism players can work together to share more broadly their tourism success.   Minister Winde said that many players in tourism are insular, and think they are ‘the centre of the universe’.  To meet President Zuma’s goal of 5 million jobs to be created by 2015, the tourism sector would have to grow four to five times.  But he said the responsibility cannot be placed on corporates alone to achieve this goal, and that small and medium sized businesses must show growth, to achieve growth in employment.

National Minister of Tourism, Marthinus van Schalkwyk, encouraged the tourism players to evaluate what Cape Town can do more to allow it to compete with the best in the world.  South Africa had its best ever tourism performance last year, with 8 million foreign arrivals, and a 15 % growth.   Now the country needs to capitalise on the top of mind awareness that was created for it through the World Cup, and meet the goal of 15 million arrivals by 2020, and to increase tourism’s contribution to the economy from R190 billion in 2009, to R499 billion in 2020.  Awareness needs to translate into sales, he said.   Tourism is now one of the six cornerstones of economic growth and job creation, and the success of the tourism industry must lead to the greater economic benefit for the South African population.  Minister van Schalkwyk urged the provincial tourism marketing bodies to focus more on domestic marketing, given the restricted marketing funds.   The Minister indicated that the traditional markets of the USA, the United Kingdom and Europe are the largest source countries of tourism, but are still strongly influenced by the recession.  He highlighted the importance of Africa as a tourism market, showing a growth of 4 – 7 %.  The tremendous potential shown by the Chinese market has been recognised, and direct flights between Beijing and Johannesburg will be introduced by SAA later this year.  SA Tourism will allocate a share of its marketing budget to attract Chinese tourists.  The Minister also said that whilst 50 airlines service South Africa currently, more are needed to fly to the country, so that supply and demand can drive down the cost of flying to this destination.   Airport tax increases were identified as a deterrent to tourism growth.

The biggest challenge that Minister van Schalkwyk threw to the industry was ‘green tourism’.  By going beyond talking about sustainability and biodiversity, and taking the lead in creating low carbon cities, a competitive advantage can be created for South Africa.   “…as the world changes around us, it is imperative that we as a travel and tourism industry in South Africa stay one step ahead.  This will mean challenging ourselves in terms of how we understand the environment, our responsibilities, our markets and our consumers.  It means innovative and strategic thinking in terms of how we plan for the future, as well as the flexibility to adapt to rapidly evolving circumstances” he concluded.

Peter Bacon is an industry player, and was a previous CEO of Sun International, and currently is the Chairman of Cape Town Routes Unlimited and of the Tourism Grading Council of South Africa.   He said that South Africa is doing better than most long-haul destinations in respect of tourist arrivals.   It was good to hear him say that Cape Town is the ‘jewel in the crown of S A Tourism’.   Cape Town does not suffer a decline in demand, explaining the decline in accommodation occupancy, he said, it is suffering from an oversupply of accommodation created by the opening of six hotels in the last two years.   Coupled to this is that corporate demand for accommodation is down severely, as businesses come to grips with their policies on company travelling.  It was Bacon who said that South Africa’s image has changed from being a  ‘low cost, high value’ destination to one that is ‘high cost, low value’.  Overall average tourism spend is down compared to the past, and the average tourist stay is two days shorter.   He urged the industry to package Cape Town ‘beyond the beach’, and to address the poor value image.  He did understand that rising costs, especially those for electricity, make it difficult to cut rates, but South Africa must be competitively priced, and our destination is not!   Bacon also urged that domestic marketing take the foreground.  Bookings are increasingly on-line, and he urged the accommodation industry to be where the bookings are, on Hotel.com, Expedia.com etc.  Cape Town, and South Africa with it, is a world class destination, and its tourism marketing must be aligned.  He also requested event organisers to not program events in the Cape on the same days – e.g. the Cape Town International Jazz Festival, and the Cape Epic taking place this past weekend.  He said: “We need to package our destination and the diversity of its attractions and experience more effectively.  We need to address the value proposition by differentiating South Africa from other long-haul destinations”.

The presentation by Dr Nikolaus Eberl, a branding consultant to the World Cups in Germany and South Africa, was one that attracted me to attend the Conference, but it was disappointing that he went back to the past, focusing largely on the success of the World Cup, and then showed video clip after video clip of Hawaii’s cliff-diving industry, neither addressing the topic of the Conference.  He did remind the audience that South Africa’s World Cup FIFA score of 92 %, 4 percentage points higher than Germany, was an exceptional performance record, and that South Africa could be Plan B to Brazil!   What did make the World Cup such a success was the ‘ubuntu’ of the South African nation, radiating its friendliness and care to visitors and locals alike.  An interesting case study presented was that of the Harley Davidson Club, showing how a ‘brand community’ can be created around a product or service that consumers naturally concentrate around, mentioning the example of the now dead polar bear Knut, who received a world following in the Berlin Zoo.   He talked about creating Brand Ambassadors, which is what visitors to Cape Town become, through word of mouth and social media communication, and this can lead to a ‘brand community’, he said.  

Although the most eloquent speaker, the City of Cape Town’s Pieter Cronje’s talk disappointed in not revealing which other mega events are lined up at the Cape Town Stadium or elsewhere in the city, other than Neil Diamond’s concert in April. He did say that the city would bid for the Olympics, but not for 2020, as Cape Town’s public transport system is not yet ready to handle such an event.  He also indicated that Cape Town has seen an increase in the number of event proposals since the World Cup, which will be good news for the tourism industry if they are staged.   He said what all in the room know already – events create money for the economy, and benefit all tourism players.

With tourism contributing 10 %  to the Western Cape economy it has a significant effect on economic growth and job creation.   The Conference had a contradictory outcome, in that its theme was global marketing, yet its message was one of domestic tourism marketing first.

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

‘Star wars’ lead to much milder Tourism Grading accommodation assessment!

In March accommodation establishments were shocked to receive an onerous set of guidelines for a new grading assessment system to be implemented by the Tourism Grading Council of South Africa.  It caused such an outcry that the Tourism Grading Council had to delay its implementation of the new grading criteria by four months.  

Input was sought from assessors, who themselves appeared to be unhappy with the greater number and more onerous criteria to be evaluated, and from accommodation establishments, both individually and as representatives of accommodation associations, such as the Camps Bay Accommodation association, which I head up.   The Tourism Grading Council must have been overwhelmed by the response it received from the industry, to such an extent that it had to go back to the drawing board, and delay the implementation of the new assessment criteria to this month.

The new criteria have been implemented, and many accommodation establishments have been in shock, and taken the bold decision to revoke their star grading, not feeling that they will meet the new criteria sufficiently enough to make them retain their previous star grading.   What is surprising is the poor communication by the Tourism Grading Council, in having had feedback that many establishments would withdraw from the voluntary grading assessment system, and that many others were unhappy with the extremely onerous proposed requirements.   The CEO of the Tourism Grading Council was invited to speak to accommodation establishments in Franschhoek, Somerset West and Hermanus, but no one (least of all Cape Town Tourism, who sadly remained silent on the topic) set up an information session with Cape Town based accommodation establishments.

We were critical of a number of new grading assessment criteria which were proposed, but are willing to give the new system a try.  Despite having been assessed by the Tourism Grading Council since its inception about ten years ago,  the new grading systems requires all existing clients of the Tourism Grading Council to be registered from scratch.  When I received the close to 20-page document for registration alone, and knowing that I would have to complete it for four Whale Cottages and not just for one guest house, I was immediately switched off, so switched off in fact that I have not had the energy to complete it yet.  Some of the information that is requested purely for the registration process includes the following: 

*   Company turnover (this should have no relevance to the grading)

*   Number of employees (this should have no relevance to the grading)

*   Number of “visitors handled by your company on an annual basis” – most establishments might know their occupancy, but number of guests per annum is not a standard measurement in an establishment.

*   Bank details are required, with onerous details requested such as date of opening the account, with details of the accountant and insurer too, information which has no relevance to the Tourism Grading Council, in our opinion.   The questionnaire states that bank details are requested in the case of (unspecified) refunds – however, the ‘Schedule of Conditions’ excludes any refunds to be payable “for any reason whatsoever”.  

*   Documentation is required for company registration, provincial/municipal registration, ‘sufficient’ insurance cover from one’s insurer (would they ever say it is sufficient?), BEE scorecard compliance, liquor licence and municipal rezoning.

Ten pages are dedicated to the Tourism Grading Council “Schedule of Conditions”, which include the following:  assessors may “overnight”, and in that instance accommodation, lunch or dinner (specifying that it be a 3-course meal – most guest houses and B&B’s do not offer meals other than breakfasts), one drink, one local call and one breakfast must be provided.  The form on which one has to sign acceptance of these assessor rights differs from the detail provided in the Schedule of Conditions, the former being very vague.  We have seen the ‘overnight’ privilege abused in the past, with assessors bringing partners and using their assessment visits as their annual holiday.   It is also a way in which establishments can ‘influence’ the assessor in terms of the expenditure on the meal and drinks offered, taking the assessment out of the purely professional level.  The time commitment to an “overnighting” assessor is tremendous – instead of a 2 -3 hour assessment visit, one is required to entertain the assessor from late afternoon until check-out the next morning, an extremely onerous time commitment for the owner/manager of the business.

*   fees are payable annually, which is as before – in fact the fees must be paid upfront, so that the assessment can take place. 

*   assessments must be done annually

*   “The TGCSA has the choice of the assessor to be assigned for the annual assessment at its discretion” – this is most contentious, as grading is voluntary in general, and one has always been able to select one’s own assessor.

*    The Tourism Grading Council will award a star grading.

*   One may dispute the grading awarded

*   Graded establishments must maintain their establishments’ standards to comply with the grading awarded, and must display their grading plaque (which has been changed, meaning that each establishment must order a new one).

*   Establishments must promise to not offer “any gratuity/incentive/bribe to any person in order to influence such person…”, clearly referring to the assessors, and to only provide truthful information

*   The Tourism Grading Council excludes its liability for any claims against it caused by any claims which may be lodged against a graded establishment.

*   Should the establishment be sold, it cannot cede or sell with it the current grading, which means that it has to be terminated, and the establishment must be assessed from scratch for the new owners.

All of the above relates to the paperwork purely to be (re)registered with the Tourism Grading Council!  The application form was not offered to the industry for input originally.  We have been told that most of questions are for one to receive government business!

A most pleasant surprise is that the actual assessment has been vastly simplified compared to the initial draft, which ran to 60 pages, and the criteria have been relaxed relative to what was intended in the draft, making most of them little different to the existing assessment criteria.  We highlight the most important ones:

*   The scoring for 4 stars, which was proposed to change to 74 – 88 % in the draft, has been changed back to the current 85 – 94 %

*   The draft document required a security guard, and onerous specified security features.   This caused an outcry due to the cost of the extra staff and features needed.  Now the minimum requirement is for the ‘best possible” safety and security to be offered for one’s guests, including providing emergency information, contact details of staff on 24 hour call, adequate lighting outside and inside the establishment, the “best possible locking devices”, and a safe for valuables (in the draft the safe was specified to be a laptop size one, but this requirement has been dropped, probably out of cost considerations in replacing existing safes).

*  Statutory obligations include being registered as a business; registered with the provincial authority (the exact registration is unclear); having public liability insurance; and complying with local authority fire; and hygiene and building access regulations.

*   The establishment must be open throughout the year, except if seasonal in nature, and if being renovated

*   No discrimination of any kind is allowed, in terms of denying access to any guests

*   Marketing communications must specify the cost of accommodation, meals, refreshments and any extra services, as well as surcharges and levies, and must be quoted inclusive of VAT;  the cancellation policy must be communicated; the “in-house rules” must be visibly communicated; and all facilities and amenities must be “honestly” described

*   Bed linen and towels must be changed every five days – given water shortages and rising electricity costs, the draft requirement of changing towels daily and of changing bed linen every three days having caused an outcry.

*   The bedroom and bathroom size, specified in square meters per accommodation type and star grading in the draft document, has been dropped, the only requirement being that the space “should allow guests to move easily”, with a minimum ceiling height to cater for guests 1,8 m tall, and should provide “freedom of movement”.   The minimum bedroom and bathroom sizes were a very sore point in the draft, and would have disqualified many establishments from retaining their current star grading.

*   Airconditioning is only required of 5-star establishments – the draft required all 4-star and 5-star establishments to have airconditioning, causing an outcry due to the cost of purchase, as well as cost of running in terms of electricity.   A heater or fan must be made available.

*   Colour TV’s are required, but no longer have to be flat-screen, as specified in the draft

*   “Stationary (sic) and writing materials” must be supplied, a new requirement

*   Telephones in guest rooms are optional, and not a requirement

*   One of the biggest issues was the provision of an 18 hour reception service in the draft document – this has mercifully been changed to “reasonable hours during the period that the establishment is open”.

*   the minimum Breakfast requirement is a Continental one.  Breakfast serving time was specified in the draft, and this has been removed.

The Tourism Grading document for Guest Houses contains 38 pages of guidelines of how assessors are likely to score the criteria out of 10 points.  Assessors welcome the new criteria and scoring sheet, saying that it takes the subjectivity out of the assessment.

It is a shame that the Tourism Grading Council communicated the initial draconian draft document, as it frightened many of its existing graded properties from renewing their grading.   The Tourism Grading Council has made no attempt to inform its clients that the initially strict criteria have been greatly relaxed, making it likely that establishments will retain their  existing grading – a PR campaign aimed at existing graded establishments is sorely needed!   One wonders how much of taxpayers’ money was wasted by designing a draft assessment document, utilising consultants, when the Tourism Grading Council has largely reverted back to where it was in March this year!   It needs to address the registration questionnaire, in terms of length and onerous requirements, as this is now the only off-putting part of being assessed.

POSTSCRIPT 28/10:  We believe that this blog post may have led to the Tourism Grading Council sending out an invitation to Cape Town accommodation owners/managers to attend a four hour breakfast presentation at the Cape Town International Convention Centre on 3 November.  While we salute this very late attention to Cape Town’s accommodation industry, in trying to obtain buy-in to the new grading assessment criteria, breakfast time is the one time of the day that guest houses and B&B owners cannot be away from their establishments, and certainly not for four hours!    It proves how out of the touch the Tourism Grading Council is with its customers. 

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

Eco Wine Tours showcases excellent work of ‘green’ wine industry

A new guided tour of the wine farms, focusing on those wine estates that are ‘green’, organic, support biodiversity and generally care for nature, has been launched.  Eco Wine Tours is a joint venture between Charles Lourens of BottlePillowPlate and Pieter Geldenhuys of PG TOPS, and drives to the Winelands every Wednesday.   The tour raised the question amongst its participants as to how each one of us can make a difference too, and recycling is the first obvious step.

The tour highlighted how much work is being done by individual wine estates to give something back to nature, and how each of them do something (often more than one action) to ensure that their farming practices do not add to the carbon overload the world already faces.   It is clear that this good work is being done out of a genuine interest in and love for the environment, rather than for marketing purposes.  It also indicated what diversity there is in being a ‘green’ wine estate, with the wide range of different actions wine estates undertake to be environmentally friendly, each following their own way.  The highlights of our tour, on a grey wintry day yesterday, were the following:

Avondale  is outside Paarl, and attracted attention with its ads featuring naked persons in the vineyards, as well as their famous ducks.  Due to a fire in 1999, the wine farming practices of the estate were turned on their head, and the new cellar that was built, the grape farming as well as all aspects of production were changed to meet an environmentally friendly and non-mass production philosophy.  The welcome we received from Jonathan, the warm crackling fireplace in the tasting room, and the enthusiasm shown to our group was impressive.   Avondale focuses on the natural balance of the environment, and believes in feeding the soil, and not the vines.  No herbicides, pesticides and fungicides are used at all, and its workforce of more than 100 ducks is employed to eat snails and other pests, to maintain the ecological balance.  They apply natural farming methods, and focus on premium quality wine production, of which organic wine is an end-result, and not the other way round. 

They have branded their work as “BioLogic”, reflecting that they use organic and biodynamic farming methods and with that want to restore the land to what it would have been centuries ago, and want to keep in balance what nature has given the wine estate.  We drank their wonderful spring water, tasting as fresh as water can.  Using gravity, Avondale irrigates its vines from its six natural dams.   Grey water is re-used, not by adding chemicals but by adding yeast.  A minimum 40mm of sulphur is added to the wine just before bottling.   Weeds are used positively, to control the soil.  They indicate what is needed to improve the quality of the soil.  Wasps are hooked up in the vineyards, where they hatch, and they take care of the mieliebugs.   Special owl houses have been made from wine barrels to house the collection of owls, who take care of rodents and snakes on the estate.  Increasingly, Avondale  is seeing small buck and lynx coming back to the estate.  Gravity is used in the cellar to reduce the usage of electricity as much as possible.  A natural riverbed runs alongside the cellar, and its clay bottom ensures that the cellar is naturally cold without any airconditioning, even on 45 C days in Paarl.  Avondale only uses pumps for its bottling.   Salt water is brought in, and the salt extracted from it, to add to the soil, salt containing 90 nutrients.  Cover-crops, such as lupins, are planted to create an eco-system, adding nitrogen to the soil.  On good weather days guests are driven into the vineyard, and one tastes the wine in the vineyard block from which it is made.

The Avondale MCC Brut is the only organic sparking wine in South Africa.   Other wines in the Avondale range are Sauvignon Blanc, Chenin Blanc (organic), The Weir Chardonnay, Rosé (organic), Jonty’s Ducks (organic), Julia, Camissa Syrah, The Owl House Cabernet Sauvignon, Graham, Muscat Blanc, Les Pleurs Chenin Blanc and Les Pleurs Merlot.  Prices start at R58 for the Rosé and Chenin Blanc, up to over R 200 for the Les Pleurs range.  A new advertising campaign is to be launched, and the naked ladies will no longer feature, but the ducks will.  The wine estate impressed in being the only one to provide a folder of information, summarising its wine farming philosophy (“Wines approved by Mother Nature”), combining natural farming with 21st century science, technology and research.  The organic certification comes from the Dutch Control Union, and is accredited by Bio Nach EG-Öko Verordnung( Germany), Soil Association (UK) and USDA (USA). 

The Avondale building is mock Cape Dutch and its interior is too.  It is a very spacious building, and its interior is functional but not as attractive as that of many other wine estates.  It probably demonstrates that the wines, the farming methods and wine production are the heroes at Avondale.   A most impressively green wine estate.

Backsberg is well-known for its work in enhancing its carbon footprint, but until my visit I was not sure what it was doing, other than that it had recently launched its “Tread Lightly” range of wines in a plastic bottle.  Simon Back traced the history of the farm, to 1916, when his grandfather CL Back had bought the farm, first farming fruit before switching to grapes.  All grapes were sent to the KWV in early days, and it was Simon’s grandfather Sydney who made the first wines at Backsberg in the Sixties.   Michael Back, Simon’s father, studied viticulture and winemaking, and is the passionate owner who is driving the environmentally friendly approach of Backsberg.  He is currently attending a conference in Rio de Janeiro on renewable energy.  Backsberg became so passionate about being environmentally responsible about its wine farming, production and sales that it started by measuring the impact its operation has on the environment, in terms of fuel usage, water and electricity, and many more factors that they could quantify.  The CO2 emissions caused by their operation is offset by a dedicated program to restore their carbon footprint by tree planting, and by changing how they do things.  Energy-saving light bulbs are used; holes were cut in the roof to let in natural light; Michael drives a Ford Bantam bakkie because it is less environmentally damaging and lighter on fuel than a heavy-weight one; fresh dam water is used to cut out on refrigeration costs; smaller tractors are used; barrelwood is re-used and furniture made from it, which is for sale;  a massive counter was made from barrelwood; light-weight glass bottles are used, now weighing 450g compared to the previous 650g; the 50g plastic bottle is a huge step forward, and all indications are that the market is accepting the new ‘Tread Lightly’ range, the first wine brand to use plastic bottles in South Africa, and follows France and Australia as countries that are using such bottles with success.  The long-term goal is to become completely energy self-sufficient in future.  Simon says that the debate that may have been generated about the advisability of using plastic bottles is similar to the one five years ago of using screw caps on wine bottles.   The plastic bottles can be recycled.  A glass-blowing pair of brothers re-uses Backsberg bottles in its glass art. 

The Tread Lightly brand is exactly the same wine as is in the glass bottles, with a shelf life of two years.   Its range consists of Merlot and Sauvignon Blanc, and is only sold through Pick ‘n Pay, at R49,99 and R39,99, respectively.  The Backsberg range is extensive, and consists of the Backsberg Family Reserve Range, a Kosher range, Sydney Back brandy range, Hanepoot, Port, a Mediterranean Range (Aldorina, Bella Rosa and Elbar),   Black label Range (Sparkling Brut MCC, John Martin, Pumphouse Shiraz, Klein Babylonstoren) and the Premium Range (Chenin Blanc, Sauvignon Blanc, Chardonnay, Rosé, Dry Red, Pinotage, Merlot, Cabernet Sauvignon).  Wine prices start at R31 for the Chenin Blanc, Rosé and Dry Red, up to R 161 for the Backsberg Family Reserve Red Blend.

We were surprised at how old-fashioned things appear at Backsberg in terms of its building and interior, but perhaps it is environmentally friendly to leave the buildings in the way they have always been.  The dedication to the environment is clear and they are saluted for this.   No written information was supplied proactively, and the pricelist does not contain any contact details, should one wish to order or have queries.

Mooiplaas  needs perseverance to get to in terms of its bumpy road, but again this may be a sign of the environmental orientation of this wine estate.  Tielman Roos is a passionate co-owner of the farm, and says that there is a lot of confusion about environmentally-friendly farming. One can farm organically, follow the guidelines of the Biodiversity and Wine Initiative launched by Wines of South Africa, and/or follow the Integrated Production of Wines of the University of Stellenbosch.   The challenge is to use farming methods that harm the environment (like spraying) and then to offset this with environmentally friendly actions.  He explained that there was no point in farming in a purely organic way and then lose one’s crop in not having sprayed.  It is the carbon footprint that counts.  Mooiplaas does this in having created a private nature reserve of Renosterveld on the farm, which can never be used for wine farming.  He said: “We must be responsible to keep our business in business”.  South Africa has the oldest soils in the world, and this makes its biodiversity so special.   Tielman challenged every wine farmer to dedicate 5-10 % of the farm to indigenous plants, to so contribute to the environment.   The Mooiplaas wines carry the ‘Integrity and Sustainability’ seal on the neck of its bottles, and gives traceability to that particular wine. 

The wine estate has a beautiful historic manor house, built in 1833, hidden from the tasting room.  The tasting room feels environmentally friendly, its floor made from rocks and cement (making for a very uneven walk) and walls that show the original building style, only partly plastered.   It is a “plaas” winefarm, with little that shows modernity, except for a good brochure lying in the Tasting Room, and for Tielman’s dedication to the environment.   He organises walks through the nature reserve.  The Mooiplaas range consists of Langtafel Wit, Chenin Blanc, Sauvignon Blanc, Langtafel Rosé, Pinotage, Merlot, Cabernet Franc, Cabernet Sauvignon, Shiraz, Rosalind and Duel MCC, ranging in price from R32 – R 127.

Signal Hill Winery is in the middle of the city, in Heritage Square, and our guide Kyle Zulch clearly loves his job, demonstrated by his enthusiasm and generosity in the tasting.  He took the group to the pavement, where he disgorged a bottle of their MCC, the process that bubbly producers use to take the lees off the MCC before labelling and corking the bottle.  The grapes for their wines come from vines on pockets of land in Cape Town (Camps Bay, Kalk Bay and Oranjezicht), leading to a small quantity of only 6 barrels produced.  In addition, grapes are bought in from Stellenbosch, Constantia and Somerset West.  Kyle and Signal Hill Winery founder Jean-Vincent Ridon are passionate about ‘fighting urbanisation’, and are looking for more pockets of land in the city on which they can plant vines.   The Premier’s residence Leeuwenhof may become a mini-wine farm soon too. They clean up weeds by hand, rather than the quick and easy spraying method, have an earthworm farm, and they plant lavender and basil in-between the vines.       

The range of 25 Signal Hill wines consists of Tutuka Shiraz (R39), The Threesome, Petit Verdot, Grenache Noir, Cabernet Franc, Shiraz/Syrah Helderberg, Pinot Noir, Clos D’Oranje Shiraz/Syrah R750), Grenache Blanc, Rosé de Saignée (R38), Empereur Rouge, Vin de L’emperuer, Straw Wine, Creme de Tete, Eszencia (R2000), Red Le Signal, White Le Signal and Muscat de Rivesaltes.

It was a most impressive day, seeing wine estates from a completely different angle.  The wine tastings were generous, and one must pace oneself and spit more than swallow, with an average of five wines tasted per wine estate, making about 20 in total!   The wonderful lunch we had at Towerbosch on the Knorhoek wine estate will be featured in a restaurant review next week.

Eco Wine Tours: Charles Lourens, Bottle Plate Pillow Tel 082 375 2884 and Pieter Geldenhuys, PG Tops Tel 083 288 4944.

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