Tag Archives: Steenberg Vineyards

La Motte rolls out the red carpet for 2012 Best of Wine Tourism Awards!

I have never seen the red carpet rolled out at La Motte’s entrance, but yesterday the wine estate proudly welcomed fellow wine estates for the 2012 Best of Wine Awards of the South African leg of the Great Wine Capitals Global Network Best of Wine competition, and received the award as the overall South African winner for 2012.

Cape Winelands District Municipality Executive Mayor Neels de Bruyn said that our country’s membership of the Great Wine Capitals Global Network has raised the profile of our Winelands, and allows wine estates to benchmark themselves against the world’s top wine tourism players.  He added that for our country to achieve its national goal of becoming a top 20 destination by 2020, wine tourism would play an important role.  To this end Vindaba is planned to be held in September next year.

The winners in each category were as follows:

Sustainable Wine Tourism Service: Waverley Hills Organic Wine and Olive Farm in Tulbagh, with La Motte highly commended.  Waverley wines ‘are produced in the most sustainable way’ in the total production process, and this leads to the making of organically certified wines. They also have a hiking trail in their fynbos garden, have a fynbos nursery, have implemented a waste recycling programme, they manage invasive alien plants, conserve water, educate children at schools in the area, and help to restore river systems in the upper Breede area.  This category was judged by Joan Isham, BWI extension officer.

Wine Tourism Services: Waterford in Stellenbosch, with Steenberg Vineyards highly commended. At Waterford, wine tasting is enjoyed in a relaxed space, and the families that help to make the wines are introduced to tasters.  Staff are passionate, knowledgeable about their wine, farm and region, and customer-focused. This category was judged by tour operator Margi Biggs.

Wine Tourism Experiences: Solms-Delta in Franschhoek, with Spier highly commended.  Solms-Delta was recognised for its archaeological and historic tour, interactive museum, a garden with culinary and medicinal ingredients used by the early inhabitants of the valley, a menu at Fyndraai restaurant which incorporates the ingredients, its passionate and enthusiastic staff, and its innovative programme of social upliftment, empowerment and profit-sharing.  This category was judged by wine and food journalist Myrna Robinson.

Wine Tourism Restaurants: Tokara Restaurant, with Rust en Vrede highly commended. Tokara was praised for its beautiful setting, good modern food, professional service, wine appreciation, and opening hours.  This particular award is named in honour of Lannice Snyman, and was judged by restaurant reviewer JP Rossouw.

Accommodation: Delaire Graff Lodges & Spa, with Grande Provence highly commended. The accommodation has excellent views, state-of-the-art equipment, 600-threadcount Egyptian cotton, welcoming perfection, outstanding service, and encouragement by the staff for visitors to visit other wine farms too, ‘epitomising what Wine Tourism is all about’.  This category was judged by wine writer Joanne Gibson.

Architecture & Landscapes: Waterkloof in Somerset West, with La Motte highly commended. Waterkloof was praised for its unpretentious modern winery perched on a hill, ‘perfectly proportioned columns’ inside, which are filled with natural light and offer framed views, its Scandinavian restaurant furniture, ‘mysterious oversized paintings‘, its warm and welcoming tasting area around a fireplace, its open kitchen, and its biodynamic farming based on minimising its environmental impact.  ‘A dramatic interplay of architecture, agriculture and the natural landscape can be experienced by visitors‘.  This category was judged by architects Johan van Papendorp and Alex Robertson.

Art and Culture: La Motte, with Delaire Graff highly commended.  Art and culture are the foundation of La Motte, especially with the presence of JH Pierneef, embodied in the name of its restaurant and for bringing the collection of one of our most famed artists back to the country, and creating a special gallery for it.  This category was judged by Marilyn Martin, Director of Art Collections for Iziko Museums.

Overall winner:  La Motte, for its ‘consistently high performance across other categories it had also entered’.

The Great Wine Capitals Global Network consists of Mainz-Rheinhessen in Germany, Bilboa-Rioja in Spain, Bordeaux in France, Florence in Italy, Mendoza in Argentina, Porto in Portugal, San Franciso-Napa in the USA, Christchurch in New Zealand, and our Cape Winelands.

I sat at the table with representatives of Tokara and Solms-Delta, and the biggest surprise of all was sitting next to JP Rossouw, our first meeting.  JP is not ever seen at industry functions, but he attended as judge in the Restaurant category. He told me and Tokara Chef Richard Carstens that the judging for his 3-star restaurants had closed in March, to get his annual restaurant guide printed in Singapore.  At that time Pierneef à La Motte and Tokara had only been operating with their new chefs for six months, and therefore he did not award them 3-stars for 2012, explaining the contradiction of his Great Wine Capitals best restaurant selection.   The other restaurants that were of a high standard were Waterkloof, Rust en Vrede, and Pierneef à La Motte, JP said, and their quality was almost equally high.  JP was very gracious about our meeting, and is looking forward to the birth of his twins in January.  Chef Richard seemed happy with the recognition he received yesterday, after the shock exclusion (not just to him but also to many chefs and restaurant lovers) from the Eat Out Top 10 Restaurant list on Sunday.

We had an enjoyable lunch at Pierneef à La Motte, with Chef Chris Erasmus in attendance, and my choice of Franschhoek Trout, sorrel and asparagus velouté, poached baby potatoes and braised fennel was perfect. The alternative choice was grilled venison.  A Cape cheese plate followed, with healthy rye and wholewheat breads, berries and a fruit chutney.  Coffee and dessert treats were served under the oak trees, and included mini Cape fruit tarts, chocolate truffles, macaroons, fynbos blancmange with guava and granadilla jus, warm malva pudding honey cakes, ginger and rooibos syrup.

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

Catharina’s Restaurant: Marriage of Graham Beck and Steenberg wines, and Steenberg chefs too!

I haven’t been to Catharina’s restaurant on Steenberg estate for a number of years, and an e-mail notification of a food and wine evening at the restaurant, pairing a 5-course meal with three Graham Beck and two Steenberg wines, and presenting a meal prepared by the two chefs of the Steenberg estate, attracted my attention.  It was an interesting evening, and reflected a number of marriages.

In speaking to Steenberg winemaker JD Pretorius on arrival, he shared a number of interesting changes with me.  The most significant is that the two wine-producing wine estates Graham Beck Wines and Steenberg Vineyards, both of which were owned by the late Mr Graham Beck, merged on 1 July, to become Graham Beck Enterprises (Pty) Limited, with its hospitality portfolio of the Steenberg Hotel, the two restaurants Bistro Sixteen82 and Catharina’s, two stud farms in Robertson, and two wine farms in Stellenbosch, all incorporated into the new company.  JD also told me that Gary Baumgarten, who had headed up the overall wine production of both estates, will be leaving at the end of October, and that John Loubser will be taking over the leadership. Graham Beck winemaker Erika Obermeyer, based at the Franschhoek estate currently, will move to Steenberg Vineyards, where she will be making Graham Beck wines, given the sale of the Franschhoek Graham Beck property to neighbouring Antonij Rupert Wines, which becomes effective mid-2012.  Even more exciting is that Graham Beck will create the ‘Gorgeous’ Bubbly Bar at what is currently a separate function room just outside the main restaurant at Catharina’s, with its own menu, along similar lines to the Raw Bar of Bistro Sixteen82, and paired with a flight of the five Graham Beck MCC’s, Steenberg Hospitality GM Gabi Gramm told me from the table next door.  The Gorgeous Bubbly Bar is expected to open in December.

To get back to the food and wine pairing evening at Catharina’s:  I asked consultant sommelier Higgo Jacobs why the Top 100 SA Wines 2100 logo was so prominent on the menu.  He explained that all five the wines selected for the evening had appeared on the prestigious list of 100 finest South African wines, a competition that wine estates with better wines had voluntary chosen to enter.   Higgo is involved in the organisation of the competition, having previously been the full-time sommelier at Catharina’s.  He is now involved as a Sommelier consultant to the restaurant, assisting with the compilation of the winelist, and the training of its staff. He also serves on the Board of the recently formed Sommelier Association of South Africa.  He trained as a sommelier in the United Kingdom, having left South Africa to broaden his experience, having worked in wine retail, as well as in wine sales and marketing, and having made his own wine .  Higgo introduced the evening, and requested each of the two wine estates’ winemakers to introduce each individual wine per course, talking to the pairing with the food as well.   JD has worked at Steenberg for three years, while Erika has been at Graham Beck Wines for six years.

Catharina’s is a large T-shaped restaurant, that can be closed off into smaller sections with thick wooden doors.  Wood is the decor theme, with wooden tables, logs stacked on each side of the large fireplace playing a decorative as well as a functional role, and a wooden lino cut by Cecil Skotness fitting in with this theme. The historic origin of the building comes through in the windows, but glass doors leading outside are modern.  The marriage of old and new is visible on the table too, with a wooden holder on which a glass candle holder, a vase with beautiful red roses, and two small beautifully designed modern stainless steel salt holders, one each containing Himalayan rock salt and the other Maldon organic salt.  The tables have overlays in a grey colour, which match the colour of the comfortable upholstered chairs.  The ceramic Willowcreek olive oil and balsamic vinegar containers did not match the table décor.  Good quality serviettes are folded whenever one leaves the table, and cutlery is attractive German WMF Hotel.  The very modern bathroom, with lost of stainless steel too, has mirror frames made from oval-shaped vats, adding the same decor marriage.  The ceiling has reeds, with discreet downlighters.  Music was a lot of Michael Bublé.  Staff wear black pants, white shirts, and grey aprons.

It was interesting to hear that the two chefs on the estate had never collaborated or worked in the same kitchen before, and after the dinner they said that they had enjoyed the experience.  Chef Brad Ball has been at Bistro Sixteen82 since it opened two years ago, while Chef Garth Almazan of Catharina’s has worked at the hotel for the past twelve years, clearly loving his job.  The first course was prepared by Chef Brad, being a Leek velouté served with a Franschhoek trout brandade (a purée of salt cod, olive oil, and milk) and a tomato crisp.

To this starter JD had paired his Steenberg Vineyards HMS Rattlesnake Sauvignon Blanc 2010, which was made with grapes from Darling, Durbanville and Steenberg, and named in honour of the ship used in the Battle of Muizenberg in False Bay close by. Chef Gareth prepared an Asparagus and goat’s feta risotto served with ciabatta crumbs and shemeji mushrooms. Erika had paired the Graham Beck ‘Pheasants Run’ Sauvignon Blanc 2010 with the second starter, and it was interesting how different the two Sauvignon Blancs were.  The grapes come from the Durbanville Fisantekraal wine estate as well as from Darling, picking up the closeness to the ocean, and hence the name given to the wine.

Chef Brad prepared the Roast Cape Whiting, served with a crab beignet, sweetcorn purèe, pommes Duchesse, and harisssa (made from chillies, garlic and coriander) oil, and I was impressed that this dish came with a fish knife, not being common in restaurants serving fish.  To this dish JD had paired his Steenberg Vineyards Semillon 2010, and he explained how this grape variety had been the most prominent variety planted originally, but that it only makes up a small proportion of grapes in South Africa.  Herman Hanekom, ex-GM of Steenberg VIneyards, had ‘smuggled’ some Semillon from Bordeaux into the country, and it was planted at Steenberg, Boschendal and Vergelegen, all initially properties that were owned by Rhodes Fruit Farms.   It is a niche wine for Steenberg, and is also used in the making of its Sauvignon Blanc. The Semillon is matured for nine months, and is a good wine to pair with food.

I was impressed that all food came out of the kitchen on piping-hot plates, the photography and Tweeting time not cooling down the food greatly. Chef Garth prepared an excellent rare Chalmar Beef fillet on cauliflower purée, served with crumbed veal sweetbread, pomme Maxim, and a red wine jus, which came with an excellent steak knife.

Erika paired the steak with Graham Beck ‘The Ridge’ Syrah 2006, and asked Mr Baumgarten to talk about the challenge he set himself to make an excellent Syrah wine from Robertson grapes, when sceptics said it could not be done.  Mr Baumgarten and Graham Beck cellarmaster Pieter Ferreira visited Australia, to study their red wine-making. They have not made The Ridge every year since the first bottling in 2006, having skipped 2009 and 2010, due to climatic conditions.

It was interesting to change back to a white wine for dessert, being the Graham Beck ‘Bowed Head’ Chenin Blanc 2009, made from a block of 45 year old vines, that can withstand the heat well.  It comes from Agter-Paarl, the grapes having had a little botrytis, is matured in barrel for nine months, and has honeysuckle and citrus notes.  The Spring Berry and Mascarpone Soufflé, served with a chenin and berry jelly, was the highlight of the evening, Chef Garth not making it easy for himself in his choice of dessert in baking sixty soufflés.  The LavAzza cappuccino, which I ordered with the dessert, was a surprise charge of R15, and was not mentioned by the waiter when ordered, something one would have expected to be part of the R390 price tag.

I will certainly be back to try Gorgeous when it opens in December.  The Steenberg Estate is beautiful, an interesting marriage of history and modernity, and decorated with excellent local art.  The marriage of Graham Beck Wines and Steenberg Vineyards is one of two outstanding wine brands.

Catharina’s, Steenberg Hotel, Constantia.  Tel (021) 713-2222. www.steenberghotel.com.  Monday – Sunday, Breakfast, Lunch and Dinner.

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

Food & Wine Bloggers’ Club pairs food and wine blogging at Steenberg Vineyards

The Food & Wine Bloggers’ Club was treated to a wonderful feast of Bistro Sixteen82 tapas with five excellent Steenberg Vineyards wines, and informed about their Social Media activities last week.

First to speak was Sales and Marketing Manager Anetha Homan, who has been at Steenberg Vineyards for almost five years, and at Constantia Uitsig for eight years before that.  Graham de Vries was recently appointed to manage Social Media for Steenberg Vineyards, and the ‘Totally Stoned’ Blog focuses on the wine side of the estate, but does incorporate information about Bistro Sixteen82 and Catharina restaurants.  Social Media was first introduced at Steenberg in 2007, and Tweeting and Blogging is done corporately.  Initially Anetha was so enthusiastic about Social Media, that she wanted her GM and the winemaker to blog too.  In 2009 Steenberg Vineyards did its first Twitter Tasting, and it was a creative way for the wine estate to attract attention.  This was repeated on a larger scale a few months ago. Research findings on Twitter trends in 2010 of South Africans (most Tweeters live in Cape Town, most Tweeting is done on Tuesdays, and from 7 – 8 pm) has been implemented in the Social Media strategy of Steenberg Vineyards. Twitter, Facebook, and Blogging has given Steenberg Vineyards a consumer communication channel, to pass on communication in a fun and informal manner, but even more importantly, to receive it back from their consumers.  The GM, winemaker and restaurant receive welcome messages of support. New friends have been made via Social Media dialogue, and these have become Followers and, even better, Brand Ambassadors.  Anetha cited the example of Food & Wine Bloggers’ Club member Andre Pentz, who met Graham at the previous meeting, and has since interacted regularly with Steenberg Vineyards.  The immediacy of sharing information is a major advantage. Anetha shared with bloggers her rules of Social Media engagement:

1.  No one is interested in how you feel

2.  Dare to be controversial, but do not insult. Tweeters prefer to read feel-good Tweets.  It is a shame that wine writers are tearing other writers apart, she said.

3.  Respond when written to.  Tweeters want dialogue.

4.  Show personality and passion, and don’t be too ‘sterile’ or ‘corporate’ in writing.  Customers want to be talked to as individuals.

5.   Don’t hard-sell.  Provide information

6.   Don’t do ambush marketing

7.   Add value in sending out information

8.   Re-Tweets are an important means of distributing information, and for adding Followers.

9.  Visuals have become more important, and less copy is read.

The ‘Totally Stoned’ website name was chosen as a tongue in cheek reference to the ‘stone mountain’ of Steenberg, from which the wine estate takes its name.  Graham did a fun blogpost about Planking, showing various Steenberg staff ‘planked’ on the wine estate. It was a fun colourful communication which created visual impact for the estate, and doubled traffic to the blog.  It also demonstrated the human side of the business, showing the company as a team of human beings.

Bloggers were offered a glass of Steenberg Brut 1682 MCC Chardonnay 2010 (R120) on arrival, first made by Steenberg Vineyards in 2000.  Initially it contained Pinot Noir as well, but is now 100% made from Chardonnay, with 12 – 18 months on the lees. In 2007 the first Steenberg Brut 1682 Pinot Noir MCC was made, and was launched earlier this month, having spent three years on the lees.  It costs R275.  The Sauvignon Blanc Reserve is what put Steenberg Vineyards on the map, and vintages sell out very quickly. Semillon is one of the oldest grape varieties in South Africa, haviung been planted 200 years ago, and used to make up 96% of planting.  It has reduced down to only 2%, and is often used in making Sauvignon Blanc to give it more body.  It is an excellent pairing with food.  The Steenberg Semillon 2010 comes from a 16 year block, and now spends a longer time in new French oak.  It has a buchu and fynbos character, from the plants growing around it.  Steenberg Nebellio refers to the mist they often experience on the wine estate, and the first plantings were brought in from Italy by the previous GM of Steenberg Vineyards. It has a very earthy character, and also is an excellent wine paired with foods.   Catharina Red is named after the characterful first owner of the wine estate, who had five husbands, and five grape varities have gone into the making of this blend, a more complex wine with a strong mint character coming from the Cabernet Sauvignon.

Brad Ball has been the chef at Bistro Sixteen82 for two years, having opened it at Steenberg Vineyards.  They have appointed Linda Harding as the Social Media consultant for the restaurants and hotel on the estate. Thoughts and experiences of customers are shared, and they look for interaction with guests.  They like the flexibility of being able to promote a particular dish immediately, and not wait for three months or more until they receive coverage in a magazine. ‘Our blog is our press’, Brad said, referring to it as a cost-effective communication medium.   Chef Brad has recently opened his own personal Twitter account (@BradBallBrand), to allow him to Tweet more personally, but he does realise that he still has limitations as to what he says, as he is linked to Steenberg and the Bistro.  He advised that consistency in content is important for the reader of blogs.  He says that one ‘eats with one eyes’, and that is why they post photographs of their dishes on the blog as well as on Twitter, Tweets being carefully scheduled.  The power of Social Media was demonstrated to the Bistro after they re-opened after a three week break at the beginning of the month, to a fully booked first day, and it has been full every day thereafter.  A year ago it took ten days for business to pick up again after their break.  The Bistro did not stop Tweeting while they were closed, and competitions were run, with a count-down to opening day.  The Social Media program for Bistro Sixteen82 positions it as fun, vibey and enticing restaurant to eat at.   Linda did a one-week internship with Chef Brad, and that has helped her with her understanding of the business.  Chef Brad welcomes kitchen help, to share with interested persons how a restaurant kitchen works.   Bistro Sixteen82 has four seasonal menu changes, and Chef Brad sources local produce.  The pork belly and beef tataki are absolute favourites, and cannot be taken off the menu. Produce is sourced from the hotel’s herb and vegetable garden.  Worm composting is used for the large amount of vegetable waste the restaurants generate.  Chef Brad talked about the collegiality that exists between chefs and that they meet regularly.  He would interact with dialogue about other chefs and their restaurants on Twitter, he said.  It is a reciprocal endorsement, and gives credibility.  We commend Chef Brad for being the only restaurant chef to have attended meetings of the Food & Wine Bloggers’ Club, demonstrating his dedication to and understanding of the benefits of Social Media.

To close the meeting, Matt Allison, one of the speakers at our August meeting, shared his experience of being the only South African to attend the Mad Food Camp organised by the world’s top restaurant, Noma in Copenhagen, organised by its owner Rene Redzepi last month. It was a huge honour for Matt to have been selected as one of 250 urban gardeners and chefs from around the world.  The Food Camp was the largest Northern European food festival, and alongside it ran the workshop, focusing on the relationship between restaurants and purveyors of fruit and vegetables.  Chefs are encouraged to grow their own produce, if feasible.  He was wowed by what he saw and heard, for example Amazonian ants preserved in gelatine by the chef of South American  restaurant Dom.  Matt is passionate about honouring the value of food.  He has become such an authority on urban farming, working with local Cape Town restaurants and farming his own vegetables and herbs, which he sells on Wednesdays at Starlings Café, that he was featured in the Sunday Times yesterday, and an article in the New York Times is to appear too.

Future Food & Wine Bloggers’ Club meetings have been organised as follows:

*   19 October:   Roger and Dawn Jorgensen of Jorgensen’s Distillery, and Anthony Gird and Michael de Klerk of Honest Chocolate, with a chocolate and potstill brandy tasting, at Haas Coffee on Rose Street.

*   12 November: Visit to new Leopard’s Leap tasting room and cookery school in Franschhoek

Food & Wine Bloggers’ Club, Cape Town. Bookings can be made by e-mailing Chris at whalecot@iafrica.com. The cost of attendance is R100.  Twitter: @FoodWineBlogClu  Facebook: click here.

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

Food & Wine Bloggers’ Club spoilt at Steenberg and Bistro Sixteen82 in September

The members of the Food & Wine Bloggers’ Club have been very fortunate to have been wined and dined in the past eighteen months of the Club’s existence.  This month is no different, and our visist to Steenberg Vineyards, and to their Bistro Sixteen82, is likely to be a very popular event.   The meeting will feature two speakers, being Anetha Homan, Sales and Marketing Manager of Steenberg Vineyards, and Chef Brad Ball of Bistro Sixteen82.

Anetha Homan has been the Sales and Marketing Manager of Steenberg Vineyards for the past four years, and worked at Constantia Uitsig for eight years prior to that. She graduated with a BA Communications at the University of Stellenbosch.  Steenberg’s winemaker is JD Pretorius.  Steenberg is committed to Social Media, having the Totally Stoned Steenberg Blog, which includes wine news and news about its restaurant Bistro Sixteen82.  Anetha says that Social Media allows Steenberg to communicate with its customers in an informal way, and it allows the wine estate to receive feedback from their customers too.

Chef Brad Ball is destined for great things, and deserves to be in the Eat Out Top 20 restaurant list, and is a strong contender for the newly created Bistro category.  Chef Brad comes from a foodie family, in that his mom managed a catering company.   It was a heavenly Tuna Nicoise that inspired him to apply for his first position as chef, and he was appointed at Simon’s Table in Simonstown 14 years ago.  Two years later he went to London, where he worked with Chef Patron Rowley Leigh, known as the father of modern British cuisine, at Kensington Place. It is here that his love for Bistro-style food was born.  On his return to Cape Town he worked as Head Chef at Olympia Café and Deli, followed by the Post House Hotel & Restaurant in Greyton, Pastis Brasserie in Constantia, and at The River Café.  He started his own catering consultancy before he joined Steenberg Vineyards to open the new restaurant Bistro Sixteen82.  Chef Brad believes in ‘simple is better’, and ‘local is lekker’.   He is inspired by Japanese cuisine and Provencal food. He puts his heart and soul into whatever he does, delivering passion and pizzaz in the food that he serves.  Bistro Sixteen82 is probably best known for its Friday Steenburger, and Beef Tataki.

The Food & Wine Bloggers’ Club was formed to reflect the tremendous growth in and power of food and wine blogs in forming opinion about food, restaurants and wines.  Most bloggers do not have any formal training in blogging, and learnt from others.   The Food & Wine Bloggers’ Club aims to foster this informal training, and to serve as a social media networking opportunity.

Anetha and Chef Brad will talk for about half an hour each about the Steenberg Blog, and what they have learnt about blogging.  The Club will give fledgling as well as experienced bloggers the opportunity to learn from each other and to share their knowledge with others.  Attendees can ask questions, and get to know fellow bloggers.  The Club meetings are informal and fun. Anetha Homan will lead bloggers through a tasting of the Steenberg wines, while snacks will be prepared by Chef Brad.

Future Food & Wine Bloggers’ Club meetings have been organised as follows:

*   19 October:   Roger and Dawn Jorgensen of Jorgensen’s Distillery, and Anthony Gird and Michael de Klerk of Honest Chocolate, with a chocolate and potstill brandy tasting, at Haas Coffee on Rose Street.

*   12 November: Visit to new Leopard’s Leap tasting room and cookery school in Franschhoek

Food & Wine Bloggers’ Club, Wednesday 21 September, 6 – 8 pm: Steenberg Vineyards, Steenberg, Cape Town. Bookings can be made by e-mailing Chris at whalecot@iafrica.com. The cost of attendance is R100.  Twitter: @FoodWineBlogClu  Facebook: click here.

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