Yesterday’s 30th Winemakers Guild Auction held at Spier set a new record, reaching close to R12 million in sales, compared to R8,4 million in 2013. Three wines reached record prices of R8600 per case of six. The average price per bottle was R702. A silent auction raised more than R200000 for the Guild’s Protégé mentorship programme.
The Tsogo Sun hotel group outbid the 177 other registered buyers, buying wines to the value of R2,5 million, followed by Alan Pick of the Butcher Shop and Grill at R1,9 million, Singita at R469000, Tedeum Vin Denmark at R450000, and Restaurant Mosaic at R330000. The bulk of the buyers were local, despite the favourable exchange rate.
The top three red wines in terms of price, achieving a record price of R8600 each for a case of six bottles, were Boekenhoutskloof Syrah Auction Reserve 2012, Kanonkop CWG Paul Sauer 2011, and Etienne le Riche Cabernet Sauvignon Auction Reserve 2004. The top white wine price for 6 bottles was R 5600 for Cape Point Vineyards CWG Reserve White 2013.
Andries Burger, Chairman of the Cape Winemakers Guild, expressed his delight at the record sales: ‘The unprecedented surge in prices this year is testament to the high quality standards of our auction wines and the stature and recognition the Guild enjoys from private wine collectors as well as leading trade buyers. The endorsements of our auction wines from some of the world’s top wine commentators have also been encouraging. After 30 years, the Guild auction has come of age as a reputable brand and our contribution to the South African wine industry through our social responsibility programmes and the development of future winemakers and industry leaders, is tangible and contributes to our high standing and credibility’.
The food was far more plentiful at the Auction this year, but was of a poor standard, given the caliber of wine buyer present. An
armband system was introduced this year, to ensure that only bidders and invited guests were allowed in a special room with food and wines to taste, to avoid last year’s embarrassment of the food running out. To make doubly sure that there was enough food, Spier set up a pop-up shop of pies and sandwiches! The catering was not a good representation of Spier’s hospitality standard, with two rounds of cheese, and hundreds of muffins!
Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Tel (021) 433-2100. Twitter:@WhaleCottage Facebook: click here
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