We’ve written about Jean before and his name has over the years become synonymous with excellent top end wine, lately in particular Chenin Blanc, Shiraz and red blends.  In 2004 Jean and his family moved to Napier, becoming a pioneer in his own right by planting the first vineyards in this small village.  4 varietals were planted after soil analysis was done – Sauvignon Blanc, Chenin Blanc, Merlot and Shiraz.  The first usable grapes came from the 2009 vintage and we’ve recently tasted the new wines produced from 100% Napier fruit.

Two wines were produced.  Two remarkable, mind blowing wines that has me salivating as I write this.  The 2010 white is from a 50/50 blend of Sauvignon Blanc and Chenin Blanc, matured in 3rd and 4th fill French oak for 22 months.  The 2009 red is from a 75/25 blend of Shiraz and Merlot also barrel matured for 36 months in 4th and 5th fill French oak.

Le Grand Jardin

We tasted the wines roughly a month after they had been bottled and bottle shock was starting to wear off, but wasn’t completely gone yet. I fell in love with my first sip, in spite of the slight shock.  The white is rich, powerful and nervous.  It reminds me of what a racehorse would be like sitting in the starting gates.  Or top athletes before a 100m sprint final.  The time in oak has given it a golden straw colour, but don’t let it fool you, it is very fresh.  The wine showed intense yellow fruit, a light smokiness and a very slight hint of nettles in the background. Bright acidity tempers the richness slightly and lifts the wine.  What amazes me most is that Jean could conjure up such complexity and texture in fruit from such young vineyards.  Layers and layers of flavour and texture makes you want to keep every sip in your mouth instead of swallowing it.  The white will be released in the next 2 months or so.

Jean Daneel

The red is a different beast.  Rich and opulent like a burlesque model in a velvet gown.  Spicy, juicy and fresh.  The red showed white pepper and cloves, a hint of cinnamon and juicy black fruit.  Inky black in colour, yet not over extracted at all with fine, grippy tannins and acidity to give it longevity and backbone.

Production is extremely small – only 2 barrels of the white and 3 of the red have been crafted – so I do recommend you jump at the opportunity to get your hands on some.  Final pricing has not been determined yet, but suffice to say this is a premium offering.  I cannot put a price on this kind of satisfaction.  This is what wine is all about.

Harvest time

Marcus Baumeister, the manager, will tailor make your experience at The Ladle.  We chose a Friday evening of wine tasting with Newton Johnson’s incredible wines, a “mystery box challenge” inspired by Masterchef and a Saturday morning of leisurely shopping at the charming Greyton Market before an introduction to Richard von Geusau, who produces fine artisanal chocolates (Von Geusau Chocolates), another wine tasting, this time from Andy & Vicky Mitchell of Andy Mitchell Wines, who introduced their range of quality wines to us (we followed up with a visit to his wine cellar, a short-ish walk from The Ladle).  Our afternoon cooking challenge was to prepare a dish that we’ve never done before (we had to bring the recipes and ingredients along).  Pizza, dim sum, beouf en croute and goulash soup was more than enough for lunch and dinner, so Marcus generously opened The Ladle for us for dinner as well.  We never even had to visit one of the many restaurants in town!

There are many activities at the Ladle to choose from:  demo’s by local producers of wine, chocolate, cheese and free range pork, bread or sausage making courses or just fooling around making something you have never attempted before (we loved the “Mystery Box” that Marcus put together for us – dinner on Friday night was very interesting!)  We simply have to go back for an introduction to the Loganshire pampered pork!

The Ladle is fully equipped and can accommodate 8 to 10 people cooking in couples and the owner also owns and manages her own Guest House, restaurant and deli.  It’s perfect synergy: you cook at The Ladle, stay at Via’s luxurious Guest House and have a filling breakfast at Via’s Bistro.  This is why the cost of these weekend packages is so reasonable.   The best part of it all?  You park your car when you arrive and only use it when you leave!

Greyton offers so much to the weekend visitor: you can go for a hike up the mountain, a leisurely stroll through the beautiful town, horse riding, wine tasting, antique shopping or simply enjoying the slower pace of this beautiful country town.  Greyton is also only 1 and a half hour’s drive away from Cape Town.  Take a step back…and breathe – The Ladle Friends’ Weekends are the most fun you can have while having a relaxing weekend away.

The Ladle’s website is going live soon (watch this space), but all enquiries can be directed to Marcus at 0795051595 or Marcus.baumeister@yahoo.com.  Follow The Ladle on Twitter @TheLadleGreyton.

]]> http://batonage.com/2012/05/14/the-ladle-in-greyton-is-more-than-a-kitchen-its-an-experience/feed/ 3 http://batonage.com/2012/05/03/meeting-the-dude-and-his-mate-at-overture/ http://batonage.com/2012/05/03/meeting-the-dude-and-his-mate-at-overture/#comments Thu, 03 May 2012 19:28:20 +0000 batonage http://batonage.com/?p=3916 Long and winding roads often lead you to a place where you get stuck in the mud high up a mountain side, with half a bottle of stale water and some old pieces of ages-old Fritos lounging in the car since the last road trip.  Take the T4 route off the Annandale Road and travel up, around a few blind curves and continue until you reach the very top of the road and you reach an oasis of luxury and abundant food and wine fit for the King of Persia…that is when you know you’ve reached Overture.

Louis Nel invited us to enjoy the wines he is producing in collaboration with Bertus Basson (chef and patron at Overture) and Craig Cormack (of Sofia’s at Morgenster) at Overture; a Chenin Blanc and a Cinsaut, aptly called “Collaboration”.

Louis was born in Paarl, and having been surrounded by vineyards his whole life, made winemaking as a career choice quite obvious.  He studied winemaking at the University of Stellenbosch, worked harvests in France and the USA, came home and honed his skills at Vergelegen, Neil Ellis, Warwick and Hidden Valley before embarking on his own winemaking adventures.

Both wines produced under the Collaboration range is made from Bottelary grapes and both are from the 2011 vintage.  This Chenin, unlike its predecessor, is unoaked.  Extended lees contact followed the natural ferment, resulting in amazing textures accompanying the tropical fruit palate.  Its fresh as you’d expect from a young Chenin, but the acidity is tempered by the aforementioned texture and it is a perfect accompaniment for Bertus’s food.

The Cinsaut is medium bodied and we drank it chilled.  The wine’s fruit profile showed bright red fruit, the tannins are velvety and the acidity fresh.  We paired it with both fish and red meat and it worked beautifully with both.   The Cinsaut is totally unoaked and is very accessible, but is by no means a tutti fruity number. This is a serious wine and perfect for food, and will hopefully play its part in the renaissance of this underrated cultivar.

Both wines are available in the retail trade, both go for roughly R99 and you can find them at Manuka, Wine @ the Mill and The Vineyard Connection.

I cannot tell you about the food without first talking about the chef: Bertus Basson.  He reminds me a bit of “The Dude”, after meeting him I was expecting him to mosey up to the table sipping a white russian, complaining that his rug was stolen…No such laid back attitude exists when he starts talking about food; his passion and enjoyment of his profession is clear.

Plate upon plate appeared before us, by way of seamless, non-intrusive service, our glasses were filled with the delicious Collaboration wines – it is always said that the best service is the service you don’t notice; the best waiter the one you never hear…they’re all employed at Overture!

What struck me about every dish was that the ingredients were left to speak for themselves; they weren’t overworked and wrestled to the plate and made to stand to attention.  I never counted more than 7 obvious ingredients on the plate, showcasing the actual food.  This is not to say that there is not some pure genius at display on your plate:  sweetbreads coaxed into just-right crispiness, soufflé rising to perfect fluffiness and fish with crispy top hat and juicy interior.

After 7 courses, we were pleasantly sated but not unable to move; the food was light and very, very good.

The guys at Overture “live and die by the saying: perfection is often strived for but never achieved.”  We came pretty close to that strived-for perfection during our visit: the view, the food, the restaurant interior and the wine: all brought together by the creative genius behind it all.  This is a man who believes in what he is doing and he does it without fanfare, embarking on new food adventures regularly (check out www.dieworsrol.co.za).

Leaving Overture down that long, windy road back to reality, occasionally gazing at the incredible view, I couldn’t help but think we’ve just experienced something very special: when all your senses are in harmony, all brilliantly catered to by 2 guys doing what they love without fuss or fanfare.  This was indeed an introduction to a new relationship, an overture:  introducing us to a larger piece of music…to the senses.

 http://www.dineatoverture.co.za/

http://www.louiswines.com/

http://www.bertusbasson.com/

The food was of a high standard, given the not-ideal circumstances under which the chefs had to work, the wine was ice cold when it had to be and the naartjie liquer made by Jorgensen’s Distillery a revelation.  We drank prawn velouté from egg shells at La Colombe’s stand, feasted on Overture’s “worsrolle” by Bertus Basson and even got wine pairing tips from Carl Habel, Planet restaurant at Mount Nelson’s sommelier (Hermanuspietersfontein Swartskaap does pair beautifully with the pork belly, by the way).

We loved La Mouette’s pop-up restaurant (one day only), the huge Jägermeister bottle on display, the people who brought their dogs, Morgenster’s iconic wines and (probably most of all) the autumn sunshine.

See our Facebook page for more pictures and comments.

Valhrona easter eggs available at Wild Peacock

Check here to see when your favourite hang-out is open and when their staff is having a well-deserved rest; we do recommend making a reservation as the restaurants are usually full during the weekend:

• Societi Bistro is open Easter Friday and Monday 12am – 11pm and closed as usual on Sunday
• Societi Brasserie is open Easter Friday and Monday 9am to 10pm and closed as usual on Sunday
• El Burro is also closed on Sunday as usual but will be open Friday and Monday
• The restaurant at Buitenverwachting is open as usual 6 days a week (closed Sunday)
• Wine Tasting at Buitenverwachting will not be open on Sunday and Easter Friday
• Sofia’s at Morgenster is open Friday to Sunday, but closed Easter Monday and is running an Easter lunch special: 3 courses R210 & paired with wine R320 per person
• Bistro 1682 and Catharina’s at Steenberg Estate will be open as usual, 7 days a week
• Steenberg Wine Estate will be open for wine tasting & purchase Saturday to Monday as usual but closed on Easter Friday
• Den Anker is open as usual with a White Plate Special for R85 (Vol eu Vent & a Vedett White)
• Brewers & Union will be open as usual from 3 o’clock daily, except Friday & Sunday.  Free wine tasting on Thursday with Teddy Hall, booking essential
• George Jardin’s restaurant at Jordan will be open for lunch every day over the Easter weekend from 12h00 and for the six course tasting menu for dinner on Thursday and Friday evenings only.
• Glen Carlou is open as usual with the restaurant open for lunch on Saturday and Sunday.
• Rickety Bridge is open all weekend, as usual
• Waterkloof has a special Easter menu (4 amazing courses for R380pp) in their beautiful “glass box” restaurant.  The food is 5 star and well worth a drive just for the view.
• Beaumont Wine Estate’s  tasting room will be open Friday and Sat 10 – 3pm. They we are running a great special on their Raoul’s Rose 2011.  Visitors will also get a chance to taste a few of the 2012 white wines from tank & can bottle their own Port at the cellar.
• Vineyard Hotel: perfectly positioned for staying over during the Easter weekend’s  Two Oceans’ Marathon.  Have a buffet breakfast at the Square Restaurant before supporting them on the route (only R135pp and well worth it!)
• Bubbly and Easter egg delights at House of J.C. Le Roux – These indulgent pairings will be available until Easter weekend, while stocks last, and will cost R35 per person.  The House of J.C. Le Roux is open seven days a week. Seasons at J.C. Le Roux is open from 09h30 till 15h00 with breakfast served between 09h30 and 11h30 and lunch from 12h00 till 14h00. To reserve your table or for information on cellar tours and tastings, call 021-865 8200 or visit www.jcleroux.co.za.
• La Mouette is open every evening as usual and for Sunday lunch too, with their very special 6 course tasting menu at R165 pp. Their fabulous a la carte menu is always available as well.
• Villiera is closed on Friday, open Saturday 9am to 3pm, Public Holiday 9am to 5pm, (closed Sunday). For bubbly lovers the new Wine Sanctuary is the perfect place to taste or enjoy a glass of bubbly inside or outside on the shady terrace.
• Boschkloof is open Saturday & Monday until 1 o’clock and closed Friday and Sunday
• Test Kitchen & Pot Luck Club are both open as usual.
• Massimo’s Pizza Club in Hout Bay is open Friday from 5pm, Saturday & Sunday from 12 but closed on Monday.
• Barouche Restaurant at Blaauwklippen has a fabulous Easter Picnic Basket:  For R165 per person, you will be treated to delicious goodies , including a mini baguette & herb butter, 2 pâtés, jam & a meat selection including rare roast beef, the famous Blaauwklippen Weinwurst and a rooibos tea smoked chicken breast with Camembert, matured Gouda, herbed cream cheese & garlic and thyme cottage cheese. All of this is complemented with some fresh grapes, Scotch eggs, Chinese omelet stuffed with stir-fried vegetables, Greek pasta pesto salad, cocktail gherkins and onions, chicken samoosas, vegetable springrolls, savoury palmiers and grissini sticks. For picnic fans under 12, we have a special menu priced at R80.00 per person. Booking is essential & bring a blanket.
• Eagle’s Nest is closed on Friday and open as usual over the weekend and Monday
• Cayenne Spa at the Pepper Club has a few special Easter treats. Check out their website for more details and to book.
• Mint Restaurant at the Taj Hotel is hosting Easter Sunday Jazz Brunch buffet (R185pp) & the Hotel has an Easter Slumber stay over package at R1,800 per room.
• Orphanage (corner of Bree & Orphan St) is open as usual 5 – 2am
• iLOVEmyLaundry is open 7 days a week for doing your laundry and bubbly & chocolate bunny breakfast

Wine tasting & buying over Easter Weekend:

• Wine Concepts Newlands has free tasting Thursday, 4-7pm ( Waterford Sauvignon Blanc, Rose, Cabernet and Shiraz) and Saturday 11am-2pm ( Bellpost Merlot, Shiraz and C’est la Vie White blend).  They are open Saturday 9:30 – 4:30 and on Monday from 9-12
• Wine Concepts on Kloof has free wine tasting Thursday, 4 – 7pm (Dornier) and Saturday 11am – 2pm (Idiom).  They are open Saturday and Monday 9 – 5pm.
• Vino Pronto:  Free tasting of  Raats Family Wines on Wednesday and Thursday. They’re closed on Friday and Monday and open Saturday 10:30 – 3pm.  They have a special 6-pack Easter special (6 bottles of wine) at R280.

 Special Events over Easter:

• Warwick in Wonderland:  There will be a marquee tent to host guests during the rainy days.  Two plays for the children each day, one at 12:00 and the other at 14:30, where Alice, the Queen of Hearts, the Mad hatter and the Easter bunny will put on a lovely show for the children, incorporating puppets and pantomime, ending off with an Easter egg hunt.  There will also be a jumping castle, face painter, balloon modeller and two child minders.  For the adults there’s a musician who will sing soft back ground music.  Entrance is R150.00 per child which includes the entertainment a boerewors roll and fruit juice.  Warwick kindly requests that the adults book a picnic basket.  The activities are everyday from 10:00 – 16:00, Friday 6th – Monday 9th.  www.warwickwine.com
• Wild Peacock will host a special Easter-themed 3 course dinner on the 5^th April paired with Overgaauw wines.  R220 pp and booking is essential.
• Botriver Hotel: Heather Waters & Radio Kalahari Orkes are performing live at the Botrivier Hotel on the 8th April 2012. Tables are available at R1500 and sits 10 people. Tickets are R150 per person. All the proceeds of ticket sales will go towards the Botrivier Gardening Project.  The show starts at 18h30 on the 8th April 2012. http://www.bothot.co.za/events.php .
• Blaauuwklippen Family Market will host an Easter Market on the 8th April from 10 to 3pm.  An Easter Egg treasure hunt will take place from 11h00 for the little ones.  At the market there will be deliciously prepared foods and those of you looking for something sweet this Easter, they have the famous pancakes, the best artisan home made ice cream, Belgian Waffles and Swiss handmade chocolates and chocolate filled spring rolls available.  The carriage Museum will be open and house the fresh produce, cheese, relishes, olives, biltong and bread sellers.  An interesting selection of arts, crafts, jewellery, fashion and other lifestyle products will be on offer to browse through.  There’s live music, craft beer & cocktails too!

Want to cook something special for Easter? 

Easter food & beer pairing recipes from SAB and Chef Citrum Khumalo’s recommendations for an Easter lunch with a difference .  A rich, spicy curry paired with Pilsener Urquell – perfect for that in-between autumn season.

Chef Citrum Khumalo

Chutney Cajun Chicken

• 4 chicken breasts skin on
• 3 tsp. salt for rubbing chicken
• 1 juice of lemon to season chicken
• 2 tsp. ground ginger
• 4 tbsp. soya sauce
• 2 tbsp. fruit chutney
• 2 tbsp. dried minced onion
• 2tbsp cup packed brown sugar
• 2 tsp. mustard leaves
• ½ cup light beer
• 3 tbsp. Cajun spice
• 2 tsp. lemon grass
• 2 chilies seeded and chopped
• 1/2 teaspoon garlic powder
• Salt and pepper

1. In a bowl mix all ingredients except chicken
2. Rub chicken with salt and lemon juice let sit for half an hour covered
3. After 30 minutes pour marinade mixture over the chicken and refrigerate overnight
4. Remove chicken from marinade and sear (brown) over very hot pan for 2 minutes
5.  Place chicken on a baking pan and cover with marinade
6. Preheat oven to 180 degrees Celcius
7. Bake chicken for 30 minutes
8. Remove chicken from marinade serve on roasted vegetables with a starch of your choice

 Suggested beer Pilsner Urquell & Serves 4

Handmade Valhrona easter eggs at Wild Peacock

Your casa too boring?  Don’t want to stay at home but don’t want to go too far away?  Have a staycation:

• Steenberg Hotel:  Starting on 1 April 2012, Steenberg is saying “Why not?” to all South African residents. Why not take a 3 day weekend during the Cape’s colder months? Why not spoil yourself with a stay at Africa’s top hotel? Their 3 Day Weekend promotion offers:  a three night stay, a scrumptious daily full English breakfast, your choice of either Spanish tapas at Bistro 1682, or a 3 course dinner at Catharina’s, Sunday lunch at Catharina’s Sunday Lunch Jazz Buffet, a round of golf at the Steenberg Golf Club or a pampering 50 minute massage at the Ginkgo Spa, a wine tasting at Steenberg Vineyards, a bubbly and canapé pairing at their brand new bubbly bar, Gorgeous by Graham Beck, free transfers within a 5km radius, and 72 hours of five-star luxurious relaxation and comfort.  This incredible package, all inclusive, is priced at just R3855 per person sharing and is available for South African residents only. Call 021 713 2222 to book now.
• Spier Hotel:  Pay for two nights and get the third night for free. Breakfast is included, and children under 12 sharing a room with parents stay and eat breakfast free.  There is a Children’s Clubhouse Easter weekend Programme.  Email reservations@spier.co.za or call Reservations on 021 809 1100 and quote “Pay two, stay three”. Rates based on the best available rate as quoted by Reservations. Valid for Easter weekend only.
• Grand Dédale:  Two nights at Grand Dédale Country House includes a Welcome drink, fruit basket & fresh flowers in your room, Cap Classique breakfast daily, all beverages from the self service bar, afternoon tea with homemade treats, three course gourmet dinner on Friday & Saturday night ( Loft Room – R1,375, Elegant Suite – R1,875,  Cottage – R2,325 per person per night sharing)

Feeling more adventurous?  Get your groove on with the Brimstone & Fire (rum, citrus, cloves, caramel syrup & fire R65) served warm from the “half jack” in a brown paper bag or More Tea Vicar (Finlandia vanilla, rooibos syrup, cranberry & lemon R55) – R15 goes directly to the St Francis Children’s Home founded in 1919 after the Vicar of the St Paul’s Church across the road (in Bree St) campaigned to set up one of the first children’s homes…a worthwhile cause and something to tell your friends when they ask where the street name (or the name of the bar) actually comes from.

Serious bar tending skills here

Orphanage Mojito; Brimstone & Fire

The drinks menu is upmarket and extensive.  Beers include Brewers & Union (R38 ea) and Peroni (R20) and you can purchase a bottle of Belvedere (R960) should the urge grab you.  The wine list is small and adds to the exclusivity factor by being Orphanage labelled.  We enjoyed the Orphanage Brut (R46 per glass & technically Steenberg’s 1682 MCC).  For the virtuous among us, some alcohol free cocktails are available…think Innocent Orphan Annie (passion fruit, apple, rose marmalade & ginger beer R35).

Orphanage provides enough sustenance to brighten up any evening; from Mezze platters (from R95) to Cauli-fritters (R40), you won’t be disappointed or have to visit Ronald MacDonald on your way home.  The Octopus Crunch (R55) and Little Lamb Buns (R60) were hits all round.  On the must-try list for our next visit is the Truffle Chips with wasabi aioli (can’t think why we didn’t order it).  The food did over-deliver on price – nice to finally find a reasonably priced tapas type bar in the area.

Orphanage Mezze with lamb koftas

Service was enthusiastic and you could see the owners’ constant presence.  Orphanage is just different enough to be a cut above the rest; have a gander down Bree Street and see what it’s all about – you may even “have some more” if you ask the House Master nicely enough.

Corner of Bree & Orphan Streets

021 – 424 2004

www.theorphanage.co.za

Open Saturday – Thursday from 17h00 and Friday from 15h00

Booking are encouraged: PleaseSir@theorphanage.co.za

The objective of the estate is to produce full bodied rich and complex elegant wines which are released at least 3 years after vintage and have a maturation potential of 10 years plus. The estate’s soil profile that varies from alluvial loam to sand with yellow clay and lime, together with the cooling sea breeze, result in low yields and a long ripening period which add structure and concentration to the wines.

John Faure (The farm has been owned by the Faure family for six generations) believes that wine is made in the vineyard, although one can’t expect to make good wine from poor grapes, it is much easier to make good wine from good grapes, but the ability to understand the good quality grapes from the vineyard and guide them in the correct direction is what makes the difference between a good wine or an excellent wine.

John strives to achieve a unique Vergenoegd character – to produce a wine that had balance and elegance and complexity and fruit to be enjoyed from about 3 years of age but that will continue to improve for the next few years and keep this peak till at least 10 years of age or longer.

Everybody loves harvest time!

The Estate only produces red wines:  Merlot, Shiraz, Cabernet Sauvignon and the Vergenoegd Estate Blend (Cab, Merlot, Cab Franc) – all dark, brooding yet elegant reds with great character.  The Merlot is the youngest sibling; being a 2005 vintage.  Kudos to any wine farm (and their bank manager) who can bear the wait (and cost) of keeping wines back for so long.

Vergenoegd is not just about the wine; you can enjoy the culinary delights on offer by chef/owner Mike Israel at his fabulous Pomegranate restaurant (situated in the old manor house) or arrive at sunset for the duck parade (Indian Runner Ducks bred on the Estate).

Once a year, during harvest (in March), John Faure creates an opportunity for wine lovers to share in the excitement of the harvest with Harvest dinners at the cellar.   These harvest dinners create an interactive cellar experience where all guests can participate in what happens in the old world cellar while enjoying a 3-course meal prepared by Chef Mike and paired with the Vergenoegd wines.

This March the menu gave one an idea of the delicacies produced by the Pomegranate kitchen: The starter was a selection of the 3 most popular starter dishes on their menu: mini Tomato Tart, oven baked and garnished with fresh basil and chives, risotto with braised duck and a pomegranate white wine jus and cured zebra rump Carpaccio with drunken pecorino cheese and a red wine and mustard vinaigrette. All this accompanied by the Vergenoegd 2003 Shiraz.  I understand why these dishes are so popular; all were mini flavour-bombs that enticed one to have more!  As main course the confit duck leg and breast was served crispy, dressed with a sage and red cherry jus. This is what duck CAN (and should) taste like: succulent yet crispy, not fatty at all and with intense flavour.  (By the way; no ducks for cooking are ever sourced from the Estate.)  The hot dark chocolate fondant with a creamy ganache chocolate centre served with vanilla ice cream rounded off a perfect meal.

We left the Estate with happy hearts tinged with nostalgia…why can’t we have more red wines like these on the market?  Big, bold, classically styled red wines you can enjoy now but will become so much more than the sum of its parts in a few years’ time:  elegance personified.

www.vergenoegd.co.za

021 – 843 3248

The Steenberg Sensory Tasting is a different approach to wine tasting: making use of all your senses when appreciating the wine.  Ever put a glass of MCC next to your ear and compared it to the sound of CO₂ bubbles in a glass of “Soda Stream-ed bubbly”?   We all know it smells and tastes different, but have you ever physically looked at the glass?  The streams of bubbles differ completely from one glass to the next.

We’ve all had to drink wine from a “Spur” wine glass…that dreadful small and thick-rimmed wine goblet that is unbreakable even by the most clumsy pimple-faced-gum-chewing service ambassador wannabe carnival juggler.  At the Sensory Tasting you get to compare the afore mentioned excuse-for-a-wine glass with state-of-the-art crystal burgundy shaped wine glasses and the effect it has on the wine you’ve just sloshed into it.

We loved the vineyard walk showing us how the sun moves over the vines during the day and the innovative use of unfiltered beer to show the effect of lees contact on wine.  You also don’t need to be a wine connoisseur to enjoy the Sensory Tasting; this is a great introduction to wine tasting for the novice or the person who may be too scared to ask questions when going to wine farms.  The Sensory tasting is F-U-N.

The Sensory Tasting is usually presented by the passionate Lida van Heerden and needs to be pre-booked at the tasting room.  Cost is R150 per person and is presented during weekdays only.

www.steenberg-vineyards.co.za

021 – 713 2211

Unobtrusive entrance to Steenberg Hotel against the magnificent Steenberg mountain (Mercedes Benz sadly not the writer’s)

“Attention to detail” is that little “cherry on top” that has the latest editions of magazines at your fingertips (yes, March 2012, not something Simon van der Stel might have left there), labelled light switches (to avoid the inevitable on-and-off, off-and-on light routine) and bathrobes that we actually fit into without dislocating certain parts of our bodies.

The beautiful Bistro 1682 & “Red tartare” from their Raw Bar

Steenberg Hotel is situated on the Cape’s oldest farm, in the Constantia Valley against the slopes of the Steenberg Mountain.  It offers spectacular mountain views and a view over False Bay. Its buildings, dating back to 1682, were restored and have been declared a National Monument. Here they’ve managed to blend 17^th century history and modern luxury seamlessly.

Views from the Dutch East India Heritage Suite & the Private pool of the Heritage Suites

Steenberg offers more than an extremely large and comfortable bed with a view; two world class restaurants (Bistro 1682 and Catharina’s), restaurants at the guest pool and the golf course club house, a dedicated MCC bar (Gorgeous by Graham Beck), one of the best wine tasting rooms in the country and even interesting art by Eduardo Villa all over the grounds.  The 18 hole golf course and the Ginkgo Spa are added cherries on top.

Dutch East India lounge & well stocked kitchenette

When we were invited to spend time at the hotel by the friendly and extremely capable GM, Gaby Gramm, we never expected such generosity: We spent the evening in The Dutch East India Heritage Suite – The old Jonkershuis on the farm has been turned into 3 exclusive apartments to pay tribute to three distinct historic periods in the history of the Cape (the other 2 are called Cape Dutch and Khoi Khoi).

Exceptional light fittings & the “cherry on top”: marked light switches

You can read all about the amenities and services on the website.  The unexpected luxuries were the 3 flat screen televisions: one in the bathroom that swivels to accommodate a view from the bath or the shower, one in the bedroom that lowers into a cabinet and the large mirror in the lounge that turns into a flat screen when switched on (courtesy of modern technology).  There’s also the state of the art espresso machine in the kitchenette, with enough coffee beans to keep even the biggest caffeine addict happy.

The fancy pants flat screen & the beautiful Dutch East India bedroom

The compact office space with a copier/fax machine, Skype phone and myriad of universal plug adaptors was unexpected, but then it shouldn’t be – Steenberg Hotel never leaves anything to chance.  There’s even an unobstrusive Perspex holder for your room service card (to avoid the wind blowing your carefully made breakfast selection away.)

Beautiful, state of the art bathroom & more luxurious detail

One of the biggest attention grabbers of the suite is how Steenberg managed to marry the use of antique furniture with more comfortable modern furniture.  Old armours in both the dining room and lounge are married with an ultra modern (and comfortable!) lounge suite with high armrests and backs.  The only areas of the Heritage Suite that does not have this blend of old and new are the 2 bathrooms. Ultra modern, chic and functional fittings tie in with the swivel flat screen mentioned above to give you an enormous sense of luxury.

Dutch East India Heritage Suite patio & even the squirrels find peace at Steenberg

Some of the many “cherries on top” was from the call from the kitchen to enquire why we didn’t order any coffee or tea with the hot milk on our breakfast order, to the flower on my bath robe after evening turn-down service (of course, they did have to leave a flower for me and the tv remote with program schedule next to The Navigator’s bath robe, but that’s a “cherry on top” for him then…)  Outside loungers  on the patio miraculously get dressed with mattresses and towels so early in the morning (even on a Sunday) that we never spotted the persons responsible.  The same loungers get undressed the moment the sun is down.

Luxurious & attention to detail; from the lounge to the private office space

I can carry on about the small details:  there are many that have not been mentioned… but then we would spoil the little surprises for you.

The elegant Catharina’s Restaurant & the tasty fare

Strolling through the immaculate gardens, we marvelled at the beauty of the Estate, giggled at the squirrel whose afternoon nap we disturbed and became obsessed with the clouds drifting over the mountain.  We were far away from everything and everyone; truly minutes away from Cape Town but miles away from the world.

Beautiful grounds, fabulous guest amenities & Gorgeous by Graham Beck

www.steenberghotel.com

From the Net

This is how the scam works:

The scammer will phone the restaurant/business and ask to make a group booking.  They will seem legit to the point where they will discuss (all telephonically mind you) everything from table settings to wine selections.  Said restaurant/business will of course have a deposit policy and the scammer will readily agree to pay the deposit.  In the event where the scammer is not asked for a deposit, he will offer to pay up front for the event/meal.

Elsewhere the scammer would have gotten his filthy hands on a stolen cheque.  He will take the deposit value that is required, inflate it by R10 000 or more and deposit the fake cheque into the restaurant’s account.

You, the restaurant owner/business owner will then get an hysterical phone call from the scammer where he tells you how his stupid treasurer accidentally deposited their whole budget into your account, instead of the agreed upon amount. He will tell you how they will not be able to travel/perform/do what it is they do without their R10k.  Inevitably the scammer will tell you he is part of a theater group, choir or sports team that is going on tour and that they are very poor and dependent on hand outs/grants.  It will be a truly tragic tale of woe.  He will also be quite adamant that he needs to be paid back asap and of course you the business owner will have the money in your account and will not think twice about paying the difference back.  You will get numerous phone calls if you do not pay immediately.

The cheque will of course bounce spectacularly and if you paid, you will be out of pocket.  If you catch on in time, you might be able to stop the money from leaving your account, but if you use the same bank the money will leave your account immediately and you’d be screwed.

This is by no means a new thing, but its been quiet for a few years.  It seems it is back.  Make sure you pass this on – lets make these guys look like the idiots they are.

Here’s a link to the story on Carte Blanche from 2005