Producers of South Africa’s top-selling cultivar make exceptional site-specific wines.

The 10 winning wines in the 2024 FNB Sauvignon Blanc SA Top 10 competition. (Photo: Sauvignon Blanc South Africa)

In a closely contested challenge, the judging panel of the 2024 FNB Sauvignon Blanc SA Top 10 awarded no less than seven wards, six districts, and three regions.

Out of the 160 wines entered by 91 producers, the 2023 vintage stood out with seven winners in the Top 10. Six of the winning wines are wooded, a style that has increasingly been making its mark over the 18 years of this annual competition.

Sauvignon Blanc South Africa announced the winners on Wednesday 16 October at De Meye Wine Estate in Stellenbosch, with Ryan O’Connor and Success Lekabe as masters of ceremonies. Guests were challenged to solve a quiz of music and wine notes to identify the winning wines from 20 finalists, with ZZ Top, Queen, Harry Styles, and André Rieu giving a helping hand!

This year’s Top 10 (in alphabetical order) are:

• Alvi's Drift Reserve Sauvignon Blanc 2023 (wooded) (Scherpenheuvel, Worcester)
• Cederberg Wines Ghost Corner Wild Ferment 2023 (wooded) (Elim, Cape Agulhas)
• Diemersdal Winter Ferment Sauvignon Blanc 2024 (Durbanville)
• Flagstone Free Run Sauvignon Blanc 2023 (Coastal Region)
• Hermanuspietersfontein Kat met die Houtbeen Sauvignon Blanc 2022 (wooded) (Sunday’s Glen, Walker Bay)
• Iona Elgin Highlands Sauvignon Blanc 2024 (Elgin)
• Lomond Sugarbush Sauvignon Blanc 2023 (Cape Agulhas)
• Maastricht The Contour Sauvignon Blanc 2023 (wooded) (Durbanville)
• Stark-Condé Round Mountain Sauvignon Blanc 2023 (wooded) (Jonkershoek Valley, Stellenbosch)
• Zevenwacht Z Collection Sauvignon Blanc 2023 (wooded) (Polkadraai Hills, Stellenbosch)

The Top 10 features five winners from the Coastal Region, four from the Cape South Coast, and one from the Breede River Valley. A total of seven wards boast winners, representing six districts, with two winners each for Durbanville, Cape Agulhas, and Stellenbosch, and one each from Elgin, Sunday’s Glen (Walker Bay), and Scherpenheuvel (Worcester).

The judging panel was convened by Cape Wine Master Dr. Winifred Bowman and featured specialist judges Johann Fourie, head winemaker at Benguela Cove Lagoon Wine Estate; Dr. Carien Coetzee, oenologist at Basic Wine; Morgan Steyn, winemaker at De Grendel Wines; and Mahalia Kotjane, owner-winemaker of Three Quarter Wines. The panel also included two protégé judges: Kelsey Nel, winemaker at Hartenberg Wine Estate, and Anke van Zyl, an intern at Neil Ellis Wines.

“Sauvignon Blanc is in an exciting phase, as showcased by the versatile styles from different areas in the Top 10,” says RJ Botha, Chairman of Sauvignon Blanc SA. “The six wooded winners show our winemakers’s craftmanship in developing different elements of this noble grape, building texture, and adding layers. The excellent performance of the 2023 vintage again confirms the aging potential of South African Sauvignon Blanc. Many thanks to our partners FNB and EVER Solutions for their contribution to our success,” says Botha.

The 2024 FNB Sauvignon Blanc SA Top 10 winners were announced by Sauvignon Blanc South Africa, FNB, and Ever Solutions on 16 October at De Meye Wine Estate in Stellenbosch. Back from left are Stephan Claassen (FNB), RJ Botha (Sauvignon Blanc SA Chairman), Success Lekabe (Master of Ceremonies), Jean Nel (Cederberg Wines), Ryan O’Connor (Master of Ceremonies), and José Condé (Stark-Condé Wines).  Front from left are Werner Muller (Iona Wines), Gerhard Swart (Flagstone Winery), Brent Claassens (Ever Solutions), Leander Lubbe (Lomond Wine Estate), Wheaty Louw (Maastricht Wines), Alvi van der Merwe (Alvi's Drift Wines), Colyn Truter (Hermanuspietersfontein Wines), Hagen Viljoen (Zevenwacht Wine Estate) and Juandré Bruwer (Diemersdal Wine Estate).      (Photo: A Gorman Photography)

This year’s competition, the only competition fully dedicated to Sauvignon Blanc, was once again supported by the Top 10 title partner, FNB, and platinum partner, EVER Solutions. Ever has been a leading international producer of winemaking solutions since 1973, trading in South Africa since 2006 as EVER Solutions.

Stephan Claassen, FNB Commercial’s Provincial Head for the Western and Eastern Cape, congratulated the Top 10 winners, who stood out above the rest to showcase exceptional wine-making skills and talent, in a closely contested challenge. “Our longstanding partnership with Sauvignon Blanc SA goes a long way in promoting the global stature of South African wines, as well as the local development of this sector. This platform allows producers to be recognised and rewarded for their innovation and excellence, enhancing their potential for growth. Well done to all the producers for ensuring that our home-produced Sauvignon Blanc cultivar continues to sustain international recognition for its quality and standards.

Furthermore, our involvement goes beyond the sponsorship of the awards, and is focused on supporting the entire ecosystem around the wine industry, including the various businesses in the value chain and stimulating job creation in the agri sector,” adds Claassen.

Taste, buy and learn more about the Top 10

• A Top 10 booklet with tasting notes is free to download at https://sauvignonblanc.com/.
• Buy the 2024 FNB Sauvignon Blanc SA Top 10 collection online via www.wineofthemonth.co.za/ as well as at Wine Stellenbosch TOPS.
• A Sauvignon Blanc Seminar and the Sauvignon Blanc SA Annual General Meeting will take place on Thursday 21 November, at Hazendal Wine Estate.
• For more information, visit https://sauvignonblanc.com/ or contact info@sauvignonblanc.com or 082 808 1114.
• Join the conversation with #FNBSauvignonBlancSATop10 and follow Sauvignon Blanc SA on Facebook, Instagram and LinkedIn as @sauvignonblancsa and on X @SauvignonSA.

Also see:
Judges impressed by strong showings across vintages

Durbanville welcomes a new culinary gem: Groot Phesantekraal’s beautifully reimagined restaurant, led by chef Germaine Esau.

Honouring the rich heritage of the 326-year-old farm, fourth-generation owners André and Ronelle Brink, together with Germaine, have relaunched their eatery to, like the farm’s wines, evoke a sense of authentic, generous hospitality - rich in delicious local flavour, community, and heart.

“We’re so much part of the history of our setting here in Durbanville. Established in 1698, this farm stands as one of the oldest in the region,” André explains. “We’re here for the past, the present and the future, with our new restaurant highlighting our deep-rooted connection to this land in our food, in our wine, in good company, in community, in spirit and in soul. That’s what we’re about.”

Housed in the Groot Phesantekraal’s restored 1767 stable, the refreshed space boasts original features like its centuries’-old cobble stone floor and wooden troughs that seamlessly complement contemporary, comfortable furniture, while historic photographs and custom-blue Dutch tiles adorn thick walls.

Established in 1698, Groot Phesantekraal stands as one of the oldest in the region.

The gesellige setting combines history and modernity, creating an authentic and relaxed culinary experience that celebrates hearty Cape farm-style, sustainable cuisine in a welcoming atmosphere.

“This place is very special. It’s a privilege to be here,” says Germaine, who now proudly heads up the Groot Phesantekraal kitchen.

Born and bred in Stellenbosch, this University of Stellenbosch BSc graduate in geology and environmental studies switched paths in 2009 to pursue a culinary career. Earning a diploma in professional cheffing and culinary arts from the Institute of Culinary Arts in 2010, his change served him well, securing him prestigious positions at top establishments including Delaire Graff, Myoga at The Vineyard Hotel, and Majeka House, among others.

He explains that, under his direction and the dedication of his kitchen team, the Groot Phesantekraal restaurant now serves hyper-seasonal menus that showcase fresh produce with a specific focus on ingredients sourced directly from the farm, including free-range eggs, dairy, venison, honey and olive oil, and when available figs and quinces.

“We’re even chatting to artisans to hand-mill the wheat that comes right here from the farm. And we recently planted fields of pumpkin and makataan. So, yes, we’ll be doing a lot of preserving and fermenting.

Groot Phesantekraal’s beautifully reimagined restaurant, led by chef Germaine Esau

“These past few weeks, working with the locals and fresh farm produce from right here, I check myself, appreciating the incredible imprint of this farm on the local community,” he reflects. “I think beyond the arrival of the Brinks, and the Louw and Bergh families who preceded them, to right at the beginning of recorded history, in 1698, when this land was granted to Olof Bergh, an early Swedish-South African explorer, often described as an entertaining, colourful character.

“What did they grow back then? How did they prepare their food? What did they combine and how? These are the questions that keep me fascinated and invigorate me and my journey with food. And this is the ideal place for what I have to share. Big-heartedness: it defines the dining experience here.

“Our restaurant’s great for a leisurely family-style breakfast or lunch on weekends or a quick mid-week treat. We like to keep it down-to-earth.”

The Groot Phesantekraal restaurant now serves hyper-seasonal menus that showcase fresh produce with a specific focus on ingredients sourced directly from the farm.

The breakfast menu offers something for everyone, from souffle omelettes with Huguenot cheese, tomato smoor and toast; and homemade granola with farm yoghurt, fynbos honey and cinnamon-stewed apples; to plaatkoekies with whipped peanut butter, grilled banana, bacon and golden syrup; and smoked fish cakes with eggs, hollandaise, spinach and chives. The Ou Grote spread comes with all the traditional trimmings - fried eggs, boerewors, bacon, roasted tomatoes, mushrooms, crispy potatoes and toast.

Lunch dishes are thoughtfully crafted to pair with Groot Phesantekraal’s award-winning wines, produced by talented young winemaker Richard Schroeder.

Starters include dishes like venison tartare with potato crisps, pickled mustard, fried capers, sour cream and chives; Cape Malay coconut curry with mussels, radish, coriander and vetkoek; and shaved pickled ox tongue with sweet mustard, shaved cauliflower, brown onions and macadamia nuts.

Meanwhile, the main course menu offers mouth-watering options like dry-aged free-range beef with salt-baked seasonal celeriac, confit garlic and jus; braised lamb shoulder with smoked aubergine, tomatoes and olive oil; venison pie with homemade gravy; and grilled yellowtail with braised gem lettuce, peas, bacon and bokkoms.

The main course menu offers mouth-watering options like grilled yellowtail with braised gem lettuce, peas, bacon and bokkoms.

Main meals are served with a side dish of your choice. The selection features crisp potatoes with kapokbos salt, sour cream and chives; honey and orange-glazed sweet potatoes with pecan nuts; garden salad with mustard dressing, croutons and Huguenot cheese; and drieboneslaai.

You’re in for an absolute treat when it comes to the delectable desserts. Choose from milk chocolate cremeux with preserved ginger, honeycomb and vanilla ice cream; strawberry pavlova with Chantilly cream and strawberry sorbet; Cape date & brandy pudding with pecan nuts and vanilla ice cream; and an assortment of top-quality local cheeses with homemade preserves and fresh fruit.

You’re in for an absolute treat when it comes to the delectable desserts.

A very children-friendly kids’ menu is also available.

Meals are also served outdoors on the grassed terrace, offering a spectacular view of the Boland Mountains and surrounded by a charming garden.

Special events are hosted throughout the year. Follow Groot Phesantekraal’s social media and website for updates on happenings at this Durbanville farm-to-fork restaurant.

And don’t forget to visit the well-appointed tasting room before you leave to sample and stock up on fine wines!

Or click here to buy online.

To make a restaurant reservation, send an email to restaurant@grootphesantekraal.co.za.

Meals are also served outdoors on the grassed terrace, offering a spectacular view of the Boland Mountains and surrounded by a charming garden.

Don’t forget to visit the well-appointed tasting room before you leave to sample and stock up on fine wines!

Wine Concepts will be proudly hosting their 12th annual exclusive Chardonnay & Pinot Noir Celebration at Moyo Restaurant, Kirstenbosch on Thursday 17th October from 18.00 - 21.00.

40 of the Cape’s premium wine producers will be presenting an outstanding showcase of the Cape’s finest Chardonnays and Pinot Noirs. Lovers of these two noble Burgundian varietals will have the rare opportunity to discover, explore, sip and savour over 100 flagship wines. Delicious snacks that complement the various styles of wine, prepared by the chefs of Moyo Restaurant, will be served throughout the evening.

Get set to explore the Durbanville Wine Valley and its world-class wines with the launch of an all-new hop-on-hop-off service. 

According to Mayoral Committee Member for Corporate Services, Ald. Theresa Uys, the launch of the Durbanville Wine Safari not only celebrates the region’s rich viticultural heritage but also promises to draw visitors from around the world, showcasing the unparalleled beauty and unique experiences the Durbanville Wine Valley has to offer.

“By investing in tourism, we are fostering economic growth and ensuring that our local community thrive,” she says. “Let us embrace this wonderful opportunity to share our story and welcome the world to the heart of Durbanville."

What sets the Durbanville Wine Safari apart from other wine tours is its unique hop-on-hop-off service, offering visitors unparalleled flexibility in their journey through the valley. Guests can choose their own adventure, hopping off at any participating wine farm to indulge in tastings, tours, or simply soak in the scenic beauty. This service allows wine enthusiasts to craft a personalized experience, visiting multiple estates at their own pace, all while enjoying the convenience of a dedicated transport system that ensures safe and reliable travel between destinations.

In addition to its hop-on-hop-off service, the Durbanville Wine Safari also caters to groups, making it an ideal choice for corporate team-building events, special celebrations, or group outings. The Wine Safari team works closely with organizers to create memorable experiences that meet the specific needs of each group.

The vehicles, routes and tickets

The Safari operates on two designated routes, serviced by two 22-seater safari-style vehicles that loop on a predetermined route through the area’s most celebrated wine farms. These vehicles have been designed for comfort and safety, ensuring that passengers enjoy a pleasant journey regardless of the weather. They are equipped with protective coverings and spacious seating, allowing guests to fully appreciate the stunning landscapes of the Durbanville Wine Valley.

The farms that visitors may visit on the Northern Line, are Groot Phesantekraal, Diemersdal, Canto, Meerendal, Bloemendal and D'Aria. The Southern Line visitors will stop at De Grendel, Durbanville Hills, Klein Roosboom, Nitida, Maastricht and Bloemendal.

One of the key features of the Durbanville Wine Safari is its thoughtful incorporation of facilities to handle the transportation of wines purchased by visitors. No longer do guests need to worry about carrying bottles or missing out on their favourite wines due to transportation concerns. The Safari ensures that all purchases are safely stored and transported, allowing visitors to focus on enjoying their day.

Safety and expertise are paramount in the Durbanville Wine Safari experience. The service employs trained drivers and knowledgeable tour guides. This ensures not only safe passage between destinations but also enriches the overall experience with insights and stories that bring the valley’s wine culture to life.

Durbanville Wine Route manager Natasha de Villiers says she’s equally thrilled to welcome the new service. “The Durbanville Wine Safari is a fantastic way to discover and explore our stunning vineyards. It’s arrival ahead of our 200th anniversary celebrations next year makes it not just a win for tourists but also for our wine producers, who will benefit from increased visibility and engagement. The safari truly enhances the experience of Cape Town’s northern vineyards, making them more accessible and enjoyable for everyone."

Tickets for the Durbanville Wine Safari are priced at R300 per person, offering exceptional value for a full day of exploration. The service operates Tuesday to Sunday from 09:30 to 17:30, with tickets excluding any additional fees that some farms may charge for tastings or special activities. More detailed information, including route maps, participating wine estates, and booking details, can be found on the official Durbanville Wine Safari website.

For more information, visit www.durbanvillewinesafari.co.za or email info@durbanvillewinesafarie.co.za. Follow @Durbanville Wine Safari on Facebook and @durbanville_wine_safari_ on Instagram.

Issued by: ROUX REKLAME
Pictures: SUPPLIED 

© 2024 Herman Lintvelt - WineTourismZA 

Discover rich Stellenbosch farm heritage

This Heritage Month, immerse yourself in the unique stories and experiences of Vergenoegd Löw, one of South Africa's oldest working farms, established in 1696.

Under the ownership of noted German historian and heritage specialist Prof. Dr. Dr. Peter Löw since 2015, this Stellenbosch estate cherishes its proud history and traditions while continuously innovating towards a prosperous future, and a world-class destination for visitors. Sustainability is a key principle in all their endeavours.

“We take a progressive and adaptive approach to conservation,” says Corius Visser, the estate’s managing director. “There are many traditions we respect and maintain because they help us to leave the lightest imprint on the land. But we also adopt new thinking and new technology to enhance our eco-sustainability.”

From its regenerative mixed-crop and animal farming to its 18th-century Cape Dutch architecture, tranquil indigenous gardens, walking trails, and wining and dining traditions, the estate offers a host of experiences for those who cherish preserving and celebrating history.

“At Vergenoegd Löw, we appreciate delving into and sharing the many fascinating chapters in the tale of this farm, spanning nearly 330 years,” Corius explains.

“In 1696, this farm was founded by Pieter de Vos, granted to him by the then-governing Dutch East India Company. It’s a very significant date, as it records officially when farming and viticulture began on our estate, less than 40 years after wine was made at the Cape for the first time in 1659.”

The estate offers a host of experiences for those who cherish preserving and celebrating history.

The DEIC established a refreshment station at the Cape for trading ships on the Spice Route between Europe and the Far East. By the end of the 17th century, they released some employees from service to establish their own farms to meet the growing need for provisions.

De Vos, enchanted by his new home, named the farm Vergenoegd, meaning "contented."

Vergenoegd became a significant wine producer by the mid-1700s when Ferdinand Appel succeeded Pieter de Vos and increased plantings to 25,000 vines. His daughter, Johanna Appel, married Johannes Colijn, who owned vineyards in Constantia.

“There’s a compelling theory presented by wine historian Joanne Gibson that Colijn, along with other Constantia wine producers, may have sourced grapes through family ties from non-Constantia farms like Vergenoegd and neighbours to create their internationally famous Constantia wines,” Corius states.

Joanne, author of Reds, Racehorse and Runner Ducks, a comprehensive book on Vergenoegd Löw’s rich history, writes of multiple documented opinions during the 18th century claiming that far more wine was being sold as Constantia wine than the Constantia vineyards could possibly have produced at the time.

In 1782, the farm was sold to Johan Georg Lochner. For almost a year, between 1786 and 1787, he hosted the artist Jan Brandes who documented life on the farm in his art.

“These pictorial records would later become a crucial source of information for the team tasked with restoring our historic buildings and indigenous gardens,” Visser says, referring to the recent upgrade of the farm.

Most of the Vergenoegd farm complex was declared a National Heritage site in 1974.

Among the works are three panoramas of Vergenoegd depicting the buildings and farming activities of the time. The one featuring the homestead has been an invaluable reference work for the architectural restorers. Other pictures of local birds and plant life are important references for the team rehabilitating parts of the farm to indigenous habitat.

Many of the works he created while on the farm are now housed in the Rijksmuseum in Amsterdam, and some reproductions from his large collection can be seen on the estate.

After changing hands several times, the Faure family took over custodianship of the farm in 1820. They farmed here for almost two centuries over six generations, before selling to current owner Prof Dr Dr Löw, who is also the chief curator of the European Heritage Project (EHP).

“They were responsible for many advances over almost two centuries in charge, including establishing Vergenoegd's reputation as a pre-eminent producer of Cabernet Sauvignon. Moreover, previous owner John Faure laid a strong foundation for conservation work on the farm and continues to play an active role in this regard.”

It was fifth generation Jac Faure who established Vergenoegd’s status for outstanding Cabernet Sauvignon. He went on to win the General Smuts Trophy many times, beginning in 1972.

Jac’s son, John, became the sixth-generation owner. He brought many innovations of his own, including the introduction of the Indian Runner ducks as part of the farm’s integrated pest-management programme. John still breeds the ducks and manages them on the farm. He has and continues to play another key role by re-introducing indigenous bird species to the farm. Thanks to his active conservation work, the current team has had a strong basis from which to continue.

Most of the Vergenoegd farm complex was declared a National Heritage site in 1974.

When Prof Dr Dr Peter Löw acquired the farm and initiated an extensive revitalisation programme, he successfully reclaimed the estate's reputation as a sought-after heritage destination. Under his leadership, Vergenoegd Löw now offers top-class wines, a variety of interactive wine tasting options, two highly-rated restaurants, expansive indigenous gardens, walking and cycling trails plus a luxury boutique hotel and spa.

Vergenoegd Löw offers a luxury boutique hotel and spa.

The farm’s complimentary Heritage Tour allows visitors to dive deeper into the fascinating landmarks and stories of this important heritage site. Highlights on the tour include the finely restored homestead with its impressive 18th century Cape Dutch features. The famous Indian Runner ducks’ waddle across the werf is another major attraction. They and the Dexter cattle that eat the weeds, keep pests away and fertilise the soils naturally. It forms part of the farm’s integrated crop management.

The tour also features Vergenoegd Löw’s beautiful indigenous gardens where you’ll encounter the bronze sculptures of leading South African artist Dylan Lewis. Conceived as a bridge linking history, architecture and landscape, they show a melding of human with animal forms in the spirit of optimism as we seek to redefine humanity’s relationship with nature.

“For us, these sculptures signify renewal and hope. They are a constant reminder that we must find balance as we farm alongside nature, not against it,” Visser clarifies.

Then visit its rehabilitated wetlands area that shows their commitment to biodiversity and have earned them sought-after WWF Conservation Champion status.

Behold the magnificent vintage car in the Vintage Room and visit Clara's Barn restaurant – housed in possibly the oldest building on the estate (thought to predate the 1773 Homestead).

Stop by the luxury spa, located in what was once the dairy, and ask about its signature milk bath treatment.

The Geuwels restaurant menu features a variety of exciting heritage dishes.

A visit to at least one of the two restaurants on the estate (the second one, the casual eatery Geuwels) is a must when visiting Vergenoegd Löw, and will revive your senses like the budding vines springing to life this season. With celebrated chefs Bertus Basson and Drikus Brink at the helm of both establishments, the focus is on modern, exquisitely presented heritage cuisine which celebrates our diverse cultural influences.

Taste their culinary craft this September at our farm, when they, along with South African food personality Errieda du Toit, present special menus celebrating Cape heritage flavours.

Priced at R375 per person for seven small plates to share, the Geuwels menu features a variety of exciting heritage dishes inspired by Errieda’s cookbook, SAAM, such as Marmite & Huguenot cheese tart with chives, shaved pickled ox tongue with sweet mustard, venison bobotie jaffle with gestoofde vrugte, Vergenoegd uitpakslaai, ystervarkies (rice-and-meatballs) in tomato smoor, sweet potato cinnamon rolls with orange glaze and macadamia nuts, chutney chicken bake, and Frankie Fenner Meat Merchants dry-aged beef with chermoula. Delicious snacks and desserts are also available to order. Make your reservation by contacting the restaurant on geuwels@vergenoegd.co.za.

Clara’s Barn is concluding Heritage Month on 29 September from 11:30, with a talk by Bertus and Errieda, followed by a traditional Sunday lunch with a feast of heritage dishes from Errieda’s SAAM. It costs R695 per head, including a welcome drink. There are only 30 seats available for this special occasion, so don’t delay. Advance booking and pre-payment are required by contacting the restaurant on claras@vergenoegd.co.za.

Whilst at the farm, visit the Vergenoegd Löw Homestead Wine Lounge, in the restored manor, and sample the collections of wines, including its Michelangelo trophy-winning Merlot 2022, in a luxurious, tranquil environment. You’ll be well looked after by resident sommelier George Young, recently announced SA’s Best Young Sommelier of 2024.

The wines are structured for longevity, so buy some for enjoying now and others to put away.

Whatever piques your interest and delights your soul, there is something for everyone to discover this Heritage Month at Vergenoegd Löw - Stellenbosch's cool, low-lying haven of luxury close to the ocean. Here living history, art, hospitality and a synergy with nature combine to create a true state of contentment.

Visit https://vergenoegd.co.za/collection/all/ to purchase the farm’s award-winning wines online, with convenient delivery to your door anywhere in South Africa.

To learn more about the history of Vergenoegd Löw, consider purchasing Reds, Racehorse and Runner Ducks by Joanne Gibson. It’s available via the farm’s online shop: https://vergenoegd.co.za/product/reds-racehorses-and-runner-ducks-an-african-wine-journey-from-1696.

Whilst at the farm, visit the Vergenoegd Löw Homestead Wine Lounge, in the restored manor, and sample the collections of wines.

Vergenoegd Löw:

The estate forms part of Stellenbosch, the country’s best-known wine district and belong to the Helderberg Wine Route.

Visit https://vergenoegd.co.za/collection/all/ to purchase their award-winning wines online, with convenient delivery to your door anywhere in South Africa.

Tel: +27 21 843 3248
E-mail: info@vergenoegd.co.za

Address: Vergenoegd Löw The Wine Estate, 1 Faure Road, Somerset West, off R310/Baden Powell Drive, Stellenbosch Wine Route (Please note, there is a new entrance to Vergenoegd Löw via Old Faure Road. Some maps may still indicate the old entrance in Baden Powell Drive.)

Go to https://vergenoegd.co.za/ for more information and bookings.

Issued by: AUGUST COLLECTIVE

©2024 Herman Lintvelt - WineTourismZA 

A total of 78 entries were received for this year’s annual Blaauwklippen Blending Competition.

Blaauwklippen winemaker, Narina Cloete (middle) with The Dorstige Dertigs Wyn Klub

Open to all aspiring winemakers this competition is there to encourage wine enthusiasts to create a winning blend.

For this year’s competition, the brief was to create a serious Bordeaux style blend with components from a very challenging 2023 vintage. Blenders received four wines (1 x Cabernet franc, 1 x Malbec, 1 x Merlot, 1 x Petit Verdot) and all four components had to be used in the final blend. A maximum 65 % of each Cultivar, with a minimum of 5% of each component had to be included in the blend.

The winning blend comprised 45% Cabernet Franc, 40% Merlot, 9% Malbec and 6% Petit Verdot. This blend was masterfully blended with floral cassis notes, supported by nuances of fruitcake, plum and dark chocolate. Fresh textured tannins give way to a juicy mid palate and a plush aromatic finish. Enjoy with friends now, or cellar for 15 to 20 years.

The other finalists to make it to the awards ceremony in order of rank were:

Second place: Sophie’s Choice (Western Cape)

Third place: VATS (Gauteng)

Fourth place: Fae-Bulous Wine Club (Gauteng)

The judging panel was chaired by Blaauwklippen winemaker, Narina Cloete, who was joined by Clive Torr, Guy MacDonald, Helena Melis and Alastair Rimmer.

The winning blend will be available to purchase directly from Blaauwklippen’s Tasting House or online at www.blaauwklippen.com.

Issued by: ON THE MARQUE PR & COMMUNICATIONS
Pictures: SUPPLIED & WINETOURISMZA




© 2024 Herman Lintvelt - WineTourismZA

Throughout Heritage Month in September, South Africans come together to recognize and celebrate our Rainbow Nation’s rich tapestry of people, languages, and cultures. 

And there’s nothing more quintessentially South African than a braai. Regardless of language, race, or culture, the love of meat cooked over a wood fire is something all South Africans share.

A South African braai is not just about the food; it is an institution in its own right—a way of life, a national pastime. It is a long, social gathering that can last for hours. Friends and family come together around the open fire, sharing stories and enjoying good company. It’s all about the experience—the outdoors, the smells, the aromas, the spices and marinades, the ambience. And while you’re waiting for the braai to get going, it’s essential to have a glass of wine in hand. So, Bruce Jack invites you to #ChooseJOY and #GetYourBraaiOn with the Bruce Jack Wines Reserve Collection

BRUCE JACK RESERVE COLLECTION

The Bruce Jack Reserve Collection consists of super-premium, small volume, hand-crafted wines. The grapes are always hand-picked from identified and specially grown vineyards. Open top fermenters with manual punch downs and barrel fermentation with wild yeast are ancient techniques used in the handcrafting of these special wines

Bruce Jack Reserve Sauvignon Blanc 2021

Winemaking: In the cellar only the clearest, most pristine juice is chosen for fermentation to highlight the vineyard-specific aromatics, with special tanks given extended lees contact to further enhance the wine’s depth and complexity.

Tasting notes: This Sauvignon Blanc presents an intense nose of fig and cape gooseberry, characteristic of South Africa’s cool southern coastal vineyards. The palate is vibrant, featuring lively notes of green apple, fig, nectarine, and freshly cut grass.

Cellaring: Enjoy this wine now or cellar at a cool temperature for 2 years.

Food pairing: Delicious on its own as a sundowner, or enjoy with seafood, vegetarian dishes, goat’s cheese and feta.

Awards: The Bruce Jack Reserve Sauvignon Blanc 2021 was honoured with a Double Gold medal at the Michelangelo International Wine and Spirits Awards.

Bruce Jack Reserve Stream Of Consciousness 2021

The name: “Sometimes we try too hard, we force things. Sometimes we need to stop trying and let life happen, sometimes we need to become one with the stream of consciousness,” says Bruce Jack.

The blend: This classic Rhône-style red wine is a blend of Cinsault and Shiraz with a touch of Grenache

Winemaking: In the cellar, the grapes are destemmed (with some whole berries and whole bunches) into a combination of closed and open top fermenters and the wine is allowed to ferment with a combination of cultivated and wild yeast. After fermentation the wine is gently pressed in a combination of press types, including basket presses, and aged in barrel for 12 months.

Tasting notes: A hedonistic nose of chocolate-smothered purple plums framed by vanilla and Indian spices introduces a palate of enveloping black and red forest fruit, with hints of brambles and a whisper of white pepper.

Cellaring: Enjoy this wine now or cellar at a cool temperature for 5 years.

Food pairing: Perfect for a braai, or enjoy with Moroccan lamb, herb-crusted steak, Indian or Malaysian curry, a heart-warming stew or a rich pasta. Also delicious with charcuterie, ratatouille and Gruyère cheese.

Awards: The Bruce Jack Reserve Stream of Consciousness 2021 is showcased in the 2024 edition of 100 AWEsome Wines recommended by the Association of Wine Educators.

Buy Bruce Jack Reserve Sauvignon Blanc and Bruce Jack Reserve Stream Of Consciousness online at https://brucejack.com/our-wines/bruce-jack-reserve/ @ R150 per bottle.

TASTE BRUCE JACK WINES

Jack@SKYE

Bruce Jack, legendary winemaker extraordinaire, has opened a cellar door in the Mother City, the one-and-only, first-ever rooftop wine tasting centre with a pool deck and spectacular 360° views. JOY’n the Fun at Jack@SKYE, where it is always JOY O’Clock, for wine tasting as well as delicious canapé and wine pairings. Located at The Hyde Hotel, 13 London Rd, Sea Point, don’t miss this unique and unforgettable rooftop experience, embracing the magic of Cape Town!

Stanford Wine Bar

For those who wish to explore a little more, why not enJOY a weekend break and experience some of Bruce Jack’s finest wines in the welcoming atmosphere of the Stanford Wine Bar. Whether you’re a wine aficionado or just curious to explore new flavours, this wine bar is the ideal destination. Located at the Stanford Kitchen, 19 Queen Victoria St, Stanford.

BRUCE JACK WINES

We are a winemaker-driven, family business and we believe the concept of “value” is as important when enJOYing an everyday wine as it is when tasting something rare and very expensive. We take our winecraft very seriously, but we don’t take ourselves too seriously. We believe in having fun, but we also believe in standing up for the underdog and doing the right thing. We believe the best wine always portrays the hallmarks of authenticity and honesty. We specialise in making #BottlesOfJOY, believing that wine crafted with love adds JOY to the world.

CONTACT BRUCE JACK WINES

Tel: 021 180 3668
Email: wineadventures@brucejack.com
Website: https://brucejack.com/
Instagram www.instagram.com/brucejackwines/
X: https://twitter.com/brucejackwines
Facebook: www.facebook.com/brucejackwines/

Issued by: POSY & JEREMY HAZELL - PR & WINE CONSULTANT5S
Pictures: SUPPLIED 





©2024 Herman Lintvelt - WineTourismZA