*Disclaimer: This is a sponsored post, in that we were hosted at Kunjani, however all additional costs, for e.g food, were at our own expense. All views are my own*
If you’ve been following my wine and food journey so far, you’ll know this boutique winery has a special place in my heart. Special friendships and memories have culminated from their very ethos – a coming together of two cultures. My husband and I together with our fur-child, bunny Riesling, how apt right? (seeing that Paul grew up between his father’s Riesling vines in Germany’s Rheingau region) were invited to stay for a weekend at one of the beautiful villas at the winery. Warmly welcomed by co-founder Pia, we found ourselves to feel right at home already.
Peek a boo – Riesling living his absolute best life at Kunjani!
We were accommodated in the self-catering Cabernet villa which is beautifully furnished with modern fittings, a working kitchen with all you need and then some, an en suite bedroom with a very comfy king bed. The platter of delicious morsels that awaited us in our villa, was perfectly curated by Chef Lamek. Although the level 2 rules were in place at the time, which meant we couldn’t purchase any wines over the weekend, we were treated to a lovely tasting of their latest vintages. As usual Kunjani’s wines never disappoint. From wines to food, It’s no secret how talented Chef Lamek is, his food is always thoughtfully made and seasonal of course. Having visited whilst still in the throes of winter, the menu is curated in a comfort food meets gourmet fashion. Crispy Pork belly, mussels in a white wine broth, and lamb shank are what you will expect to find on the winter menu. All of course paired to perfection with a Kunjani wine.
Breakfasts are simple yet tasty (not included in your stay). The restaurant caters only for breakfast and lunch. Thereafter you will have to scout the greater area of Stellenbosch for dinner, or make a meal in your villa in the lovely kitted out kitchen.
The villa has a gorgeous patio that opens up to the low yielding vineyard that produces Kunjani’s award-winning Chenin Blanc. We were very lucky to bask in some sun that weekend, although a chill stayed in the air. A little tranquil vineyard stay is what we all need to acclimatise to the new norm we now face. Get 30% off all accommodation bookings valid until 28 February 2021. This offer is valid for all stays at Kunjani Villas until 28 February 2021. Discount is only valid when booked directly with Pia viainfo@kunjaniwines.co.za
A massive thank you to Pia and Paul for graciously and warmly hosting us.
**Disclaimer: I was hosted at Blaauwklippen Wine Estate‘s expense in exchange for this review on the experience. My view is unbiased and reflects the my opinion on my stay on the farm and not that of the winery**
Situated in the bustling town of Stellenbosch lies the lush and beautiful winery of Blaauwklippen. An estate that is shaped by 300 years of commitment to quality winemaking and passion. The farm was founded in 1682 by Gerrit Jansz Visser, but it wasn’t until 1688 that the first vineyards were planted in the fertile soil of the estate. Fast forward to 1899, when Cecil John Rhodes became the owner of Blaauwklippen, but only for one day! In 1971 the renowned Stellenbosch Wine Route was founded, with Blaauwklippen becoming one of the first members. The Route is still going strong today as one of the biggest tourist attractions in the Western Cape.
By 1977 the very first Zinfandel grapes were planted on Blaauwklippen, with the first wines produced three years later. By 1977 the very first Zinfandel grapes were planted on Blaauwklippen, with the first wines produced three years later. Blaauwklippen became the first winery outside of the USA to join ZAP (Zinfandel Advocates and Producers) in 2008. And in 2015 Blaauwklippen Vineyards celebrated 333 years of establishment.
The Blaauwklippen Blending Competition was founded in 1984 and over 30 consecutive years later remains the only wine competition in South Africa aimed at consumers and not producers. In the tasting room next to the deli you will find blending kits for purchase. The perfect gift for the wine geek in your life (or yourself).
My stay on the farm kicked off with a wine tasting consisting of their renowned Zinfandel, White Zinfandel, Shiraz, Cabernet Sauvignon, Malbec, and their delicious MCC crafted from their maiden varietal, the Zinfandel of course. My favourite out of the tasting selection would have to be the phenomenal Malbec and the delectable MCC. The Cab. Sauv. is in a league of its own too! With classic notes of eucalyptus and bell pepper on the palate. A typical award-winning Stellenbosch Cabernet Sauvignon.
What followed was a tour of the famed manor house to refresh the senses and the legs. Each and every room had a luxurious airiness with an opulent aesthetic, I couldn’t help but wonder what it must be like to stay in the some R40 000 a night large manor house. My favourite room? You guessed it, the kitchen! A kitchen made of dreams, envisioning many days of meal preparation spent feeling like domestic goddess Nigella Lawson.
Blaauwklippen takes pride having something available for everyone to indulge in. Not much of a wine consumer? Try their craft gin range and do a gin and nougat pairing. The tasting consists of three different types of gin, paired with three different flavours of locally crafted nougat to perfectly match the flavours that each gin holds. The pairing is R135 per person. I particularly loved the Zin Gin. The Zinfandel juice infused gin is rested for up to three months before diluted with Reverse osmosis water is added to reduce to bottling strength. Vapour infusion is seen as a more superior method than steep and boil since botanicals do not over-boil. The vapour slowly extracts the delicate flavour or essential oils of these botanicals to form the Gin. On the palate, you will find sweet red berries with cranberry juice, dry piny Juniper and tea-like tannins which reminds me of Christmastime and mince pies. The Gardin Gin is a typical dry gin with hints of orange zest and floral accents. I can definitely see myself sipping on this throughout summer. The Farm Gin, the last in the juniper berry laced trio, shows bursts of wild fig, pink peppercorn with slightly sweet and silky smooth herbal and floral notes. Really balanced and pairs well with the pecan nut nougat. I absolutely adore the fresh floral designs on each bottle.
Friday nights at Hamm & Uys are quite the occasion, with pizza being the star of the show. Every Friday evening the farm-based restaurant hosts a pizza evening with live music as entertainment for the hungry hoards. Pizza is made fresh in-house in their wood-fired oven with delicious seasonal toppings. Why Hamm & Uys? I LOVE the aesthetic and of course, the delicious offerings they have on their menu, such as the generous serving of mussels served in a beautiful dutch oven with roosterkoek to mop up the white zinfandel laced juices! The beef burger with crispy wedges and roasted marrow bone is the ultimate! I enjoyed my pizza and burger with the winery’s unforgettably delicious Malbec.
The indulgent evening ended with a good night’s rest in our luxe cottages on the beautiful farm. Our Saturday morning proved to be a busy one starting with a short walk to the magical glass cathedral in the already sweltering 30 degrees C Stellenbosch heat. To fuel our next adventure we had an MCC and Almond Biscotti pairing in the shade followed by my brave yet really long attempt at sabrage. We were met by Viticulturist Jaco van der Westhuizen who graciously fielded our novice wine questions and showed us through the lush vineyards ready to be harvested soon.
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YAY! I did it! 🙂 It only took over 2 minutes!
A scrumptious breakfast spread was set up in the beautiful manor house dining room.
Without reservation or bias, Blaauwklippen Wine Estate is a sensory experience to be taken in little by little, by staying over or visiting frequently. Family-friendly? Check! Wine enthusiast-friendly? Check! Craft gin enthusiasts? Check! Luxurious and comfortable accommodation? Check! Check! Delicious food on offer at resident restaurant Hamm & Uys? Check! Check! and check, please! I cannot wait to be back, whether it’s for the pizza evening’s or Sunday markets held every Sunday on the farm.
A massive thank you to the amazing team at Blaauwklippen for their warm hospitality.
OPENING HOURSSummer Times (1 October – 30 April) Mondays to Saturdays: 10h00 – 18h00 Sundays & Public Holidays: 10h00 – 17h00Winter Times (1 May – 30 September) Mondays till Saturdays: 10h00 – 17h00 Sundays & Public Holidays: 10h00 – 17h00
Information in this post about the winery is supplied by their website.
The launch for Bonnievale’s premium wine launch was hosted in the newly renovated ‘The White Room’ at the beautiful Gorgeous George Hotel in Cape Town last week. Bonnievale Wines launched two limited release, single-variety wines crafted from a selection of top vineyard sites that reflect the influence of the ancient soils, climate, and weather of the Bonnievale ward. The wines are a Cabernet Sauvignon from the 2017 vintage and a Chardonnay, from 2019 – both destined to be must-haves for the discerning wino. The new wines feature dedicated packaging and labels that reflect their premier status in the Bonnievale portfolio, as well as the quality of the contents.
The Luncheon, consisted of a five-course menu, with all meals paired with Bonnievale wines. The hotel oozes opulence with chic touches of modernity. The roof-top bar is as ‘Instagrammable’ as is the Bonnievale Rosé served on the day.
Now on to the bit, you’ve been waiting for, the Bonnievale Limited Release Cabernet Sauvignon 2017 displays beautiful, clean red fruit, notably raspberry, supported by hints of liquorice and leather on the nose. The juicy red fruit carries through on the palate, supported by fine, ripe tannins that provide elegant structure and loads of depth to the wine. With 18 months maturing in mainly new French and American oak, the two types of oak deliver a balanced and well-integrated wine with a taste that lingers long after the last sip. The Limited Release Chardonnay 2019 has delectable citrus on the nose, especially of lime and grapefruit that extend to the palate. It is crisp and fresh with a distinct flinty finish. Here too, the French oak that was used to mature the wine for seven months is well integrated, supporting the fruit but also delivering a smooth, rounded mouthfeel.
Why these cultivars?
The Cabernet Sauvignon and Chardonnay have long been stars in the Bonnievale Wines portfolio. Both cultivars also remain highly regarded and sought after in international markets. The two cultivars are also keenly sourced by many of South Africa’s premier winemakers for use in their own blends and brands.
Bonnievale Wines
This coming-of-age for Bonnievale Wines has led to a renewed focus in recent years on high quality and high value. First came the revamp of its portfolio and then, the launch of the premium River Collection range, which has accumulated a string of local and international awards.
The home of Bonnievale Wines is the eponymous village, located some 200km east of Cape Town. A renowned winemaking region, Bonnievale’s vineyards are influenced by amongst others the presence of two major rivers – the Breede and Riviersonderend – and micro-climates created by extensive hills and soaring mountains.
Where to purchase and what’s the cost
The wines produced here are available countrywide and available for order from Bonnievale Wines’ online shop at http://www.bonnievalewines.co.za.
The Limited Release Cabernet Sauvignon 2017 sells from R140/bottle and the Limited Release Chardonnay 2019, from R95/bottle.
*Information supplied by Yolandi De Wet PR and Bonnievale Wines. *
** This post is sponsored by Creation Wines. The wine we took home was gifted as well as the entire experience at Creation wines**
A perfect trifecta of fine food, exquisite wines and art is what the FynArts Story is all about. Each dish is thoughtfully paired with their exquisite wines, whilst a collection of classical music is played in the background which serves as the perfect soundtrack compiled by local sound designer Ivo Ivanov, to a sensory affair. With its launch timed as a prelude to this year’s FynArts Festival Creation’s new ‘Story’ menu has so much to offer.
To match the warm Hermanus weather on what started as a cold and misty morning in Cape Town, we were greeted warmly by the formidable and bubbly Carolyn Martin, co-owner of Creation Wines. A walk about the garden filled with encapsulating sculptures by none other than artist, Nanette Ranger, set against the beautiful backdrop of Hemel-en-Aarde, really took my breath away. We sated our palates with their newly released MCC Brut Rosé, Elation, a serendipitous name, and a perfect blend of Chardonnay and Pinot Noir (both varietals the Walker Bay region is famous for) The wine contains only natural residual sugar and is delightfully crisp with a generous dash of exuberance and an elegant touch of finesse. On the nose I picked up lemon zest and a hint of granny smith apple peel. The palate shows exquisite yeasty brioche flavours together with a hint of grapefruit, strawberry and fresh minerality. Needless to say I was not going home without a bottle in hand!
Pairing guru and art enthusiast Carolyn Martin explains: “At Creation we believe that wine and food pairing is an art in itself. To demonstrate this, our brand-new FynArts Story of Creation Pairing Menu brings you what we like to describe as ‘delectable art’, but with an exciting difference.” I couldn’t agree more with what Carolyn says, the FynArts Story engages every sense to tell a story, as every great plate of food and bottle of wine should do. Each dish is skillfully matched with a wine and artistically presented to resonate with Nanette’s enchanting sculptures. To quote Nanette, “it is a sculptural exploration of the natural synergies and synthesis of art, food and wine.”
We began our 7 course sensory tour with a ‘Bread and butter’ introductory course with Chapter 1 – Creation Sensation: beginning with crisp flatbread with dehydrated seaweed foraged nearby, to pair with the Creation Sauvignon Blanc 2019. Carolyn, demonstrated a sensory technique, a taking a sniff of wine, breaking off a small piece of flatbread with seaweed, then consuming it, thereafter take a small sip of wine and pinch of salt to smell whilst holding a abalone shell to your ear, the result? A door to a different portal opens up like a transportation device, to the beach and all the memories I hold dear of summer days at the seaside come flooding back.
Chapter 2– Creation Celebration: comprises of their Sauvignon Blanc, Semillon 2018 paired with what was almost a little teacup size bowl carefully placed on a ceramic green leaf. The soup? Broccoli and pear, with a gnudi at the bottom and topped with pumpkin seed crisp. The Bordeaux style white brings out the subtle saltiness in the gnudi which consisted of ricotta cheese, and a fresh fruitiness of the Sauvignon Blanc paired so well with the hint of pear in the soup. I absolutely loved the idea of the idea of the gnudi at the bottom of the soup, almost like a little surprise at the bottom of something equally as delicious.
Chapter 3 – Creation Dedication: was indeed one of my favourite courses. An umami bomb on a plate! A dumpling and inside this delicious morsel was mushroom and spinach, with a vegetable broth (which would have anyone fooled into thinking its actually of bone broth!) with smoked paprika, and wild rosemary paired with their intriguing Creation Viognier 2019. Like always, I was the last one at the table still slowly consuming my food in the hopes the taste sensation together with the perfectly paired wine would never end! A match made in heaven some would say. The Viognier was elegantly creamy on the palate, with a tingling acidity to perfectly balance out the umami.
Chapter 4 – Creation Inspiration: thoughtfully plated, was a confit parsnip, cauliflower, walnut crumb with boerenkaas and a blackberry reduction. The wine to pair with is the incredibly delectable Creation Reserve Chardonnay 2017, and oh what a treat! I loved the variety of textures on the plate and one can certainly taste how much care the talented chefs put into making each and every single element on that plate. The Reserve Chardonnay is grown in a single vineyard, it has intoxicating aromas of apple, grapefruit, with a slight hint of honey. I adore the buttery palate and minerality. This is certainly a wine I could drink in any season!
Chapter 5 – Creation Ovation: This was where my tastebuds where knocked out of the park and I had to calmly tell myself just like Dorothy told Toto “we’re not in Kansas anymore” to avoid looking like a total food and wine geek! (not that I care much). The dish served was linefish (being Hake) that day, with beetroot, beurre rouge (almost like a beurre blanc, but a different and fascinating take on the sauce) radish, purple laver dotted with herb oil. Paired with Creation Reserve Pinot Noir 2017. Gleaming ruby red in colour, just like Dorothy’s magical shoes, this Pinot Noir had an interesting note of spice, supplemented by dried apricot on the nose. It has elegant complexity with layers of dried fruit that linger with raspberry, cherry and piquant spice. Creation’s Reserve Pinot Noir absolutely deserves a standing ovation!
Chapter 6 – Creation Generations: now this was something that had me puzzled at first, but after a few morsels eaten in order, I got the gist of it. The dish? duck bobotie, nutmeg labneh, shavings of cured egg yolk with mango atchar, paired with the delightful Creation Syrah, Grenache 2017. The bobotie was deconstructed, so If you like me have very fond memories of mom or grandma making it every once in a while with dollops of that famous chutney served with, you would be not inclined to trying this, however with that said, eating little morsel together reminds me of my dear mom’s bobotie. The duck was cooked to utter perfection and gave it an earthy taste, and the flavours are quite spectacular especially paired with the Syrah, Grenache, that enhances the spice in the dish and the fruitiness in both wine and bobotie
Chapter 7 – Creation Consideration: to end off an unforgettable experience with old friends and new, we finished off with a collection of Jaffa cake and what would it be without pairing it with something just as sweet, Creation’s Fine Cape Vintage 2017. The cakes were incredibly tasty with a fluffy peak of meringue to top it all off some dusted cocoa as a dessert with a dessert! The Creation Fine Cape Vintage, is deep in colour with flashes of royal purple held up in the afternoon Hemel-en-Aarde sun. The nose shows clove and delicious anise. On the palate the wine has a velvety smooth mouthfeel, with intense flavours of ripe and jammy plums and a hint of dried peach.
The end? Not by a long shot? Our gracious host insisted earlier that we try their delicious Beetroot soup, and at the end we were lucky enough to try a Fynbos gelato and wine pairing, which was with their Chenin Blanc. I couldn’t get over how deliciously smooth the gelato was, second to that the flavour of fynbos was quite prominent too. If you do happen to take this extra and individual pairing do yourself a favour and stand outside in their garden, where their chefs also forage for ingredients, and deeply inhale the crisp air. When I tasted the gelato, it tasted of what enveloped my senses in the herb garden that is also surrounded by plenty of fynbos. Balance, elegance, distinction and finesse – these are the hallmarks of every Creation wine and design of every morsel that the very talented chefs take pleasure in adding in the magic of this pairing journey.
I love how much emphasis is put on sustainability at Creation, from the tasting menu of which only had two items containing a carnivorous element, oh, and the menus are printed on 100% recycled paper! The Fynarts Story of Creation is artfully and thoughtfully paired with each dish to serve and highlight the food-friendly, versatile nature of a specific cultivar or blend. One thing I visibly noticed was that the well being of each guest is of utmost importance to the friendly and professional staff at Creation.
I cannot thank Carolyn enough for the taste and sensory journey she and her formidable team took us on, for hosting us so graciously and for gifting us each with our favourite wine as we parted. We had way too much fun and thank you so much Louis for getting there and home safely!
Being a new-found wine geek, I’ve only recently discovered that Walker Bay/Hemel-en-Aarde is renowned for South Africa’s best Pinot Noir and Chardonnay during my recent WSET courses. This left me with a curious palate and a sense of adventure to travel to the wine region. Not knowing the area very well, I opted to stay in an AirBnB close-by to the glorious valley and the sea-side town of Hermanus. This is the second instalment of my three part wine-trip honeymoon series. I wish we had more time to explore all of the regions and wineries in each region but alas reality was calling.
Hemel-en-Aarde is a top cool climate for winemaking in South Africa situated towards Hermanus along the scenic and picturesque R320. There is beauty in abundance in the valley, it definitely feels as though you are between Heaven and Earth.
The most southerly situated wine farm in the region was purchased in 1975 by founder Tim Hamilton Russell. Mr Hamilton Russell is said to have founded the Hemel-en-Aarde region. With his fascination of Pinot Noir as inspiration to bring this soft and delicate gem of a varietal to South Africa. His son, Anthony Hamilton Russell, who took over in 1991 and then buying the property in 1994, narrowed the winery’s range to Pinot noir and Chardonnay only and registered Hamilton Russell Vineyards as an Estate, committing to work only with grapes from their terroir.
We were in a very laidback kind of mood and thus didn’t make any bookings for wine tastings, which is encouraged especially with this region having lots of boutique wineries that sometimes insist on bookings. I would imagine this is because of the small number of staff on the farms. We were lucky enough to show up and have the tasting room manager assist us in an impromptu and very insightful tasting experience. ladies and gentelmen, this was the day I fell head over heels in love with Pinot Noir and Chardonnay! Something for the fellow wine geeks – this region’s soil is made up of a stony, clay-rich, shale-like minerality and is optimal for the growth of varietals produced in this area.
The HR 2018 Pinot Noir has elegant balance and structure, elevated length that carries the delicious notes of dark red fruit, alluring spicy and savoury notes on the palate. Reminiscent of a very good burgundy. The Chardonnay entices with lime, crisp green pear on the nose, has bright natural acid and earthy minerality which the terroir lends to this wonderfully elegant wine. The 2018 Ashborne Pinotage/Cinsault is an unwooded blend of 80% Pinotage and 20% Cinsault and is made from grapes sourced from old vineyards in the Swartland appellation. The richness and depth of the Pinotage is sophistocatedly freshened by the lightness and brightness of the Cinsault. This had me beaming with excitement, as our next wine region stop was the exciting and daring Swartland! With all the wedding gift money we were so lucky to receive ,we left with a few bottles of 2016 Pinot Noir, Chardonnay and the 2018 Ashborne Pinotage/Cinsault, and a few rocks I requested from the tasting room manager that was on display in the charming tasting cottage for reference for my next WSET Level 3 course. This was certainly one of a few highlights of this trip for me. (not the rocks, the wine guys!)
A short drive from Hamilton Russell, is the acclaimed Newton Johnson. Like HR racking up local and international awards with the likes of Decanter and Platters is an easy feat with the quality of their wines and passion of their winemakers. Owned and managed by the Newton Johnson family, the farm is situated in the upper Hemel-en-Aarde valley. Well known for their mastery in producing Pinot Noir at its best, they believe in making wine with purity of flavour and natural expression. They offer three ranges of wines, namely the Newton Johnson Family Vineyards Range, The Newton Johnson range, and Felicité by Newton Johnson. The first and second bowled me over. Specifically the Windansea Pinot Noir unfortunately not for tasting and exclusively available only at their winery, originates from a specific block on the Estate, and of course the 2017 Newton Johnson Family Vineyards Pinot Noir which has such bold expressive characteristics and elegant structure.
Home to the 2018 SA Wine Index 100 point award for the elegant Galpin Peak Pinot Noir, the 125-hectare property only has 22 hectares under vine with the rest left wild to conserve the indigenous Fynbos flora. The winery began as collaboration between Paul Bouchard, celebrated Burgundian winemaker, and locally awarded Peter Finlayson. Together, they built what is today world-renowned as Bouchard Finlayson.
The Husband taking in the view
When visiting, the tasting rooms were abuzz with wine-influenced bubbly chatter and laughter, with a few groups of tourists and one or two locals indulging in some leisurely wine-tasting on a weekday. Having only tasted a select few, like the Galpin Peak Pinot Noir which was an interestingly structured with a hint of jammy red fruit. The highlight for me was the legendary Kaaimansgat-Crocodile’s Lair Chardonnay. The Kaaimansgat /Crocodile’s Lair vineyard is hidden away in the Elands Kloof Valley behind the village of Villiersdorp, just 80km from Hermanus. A spot inside a valley nestled amongst majestic mountains. I can certainly see why this winery pulls so many awards! Other cultivars from the farm include Sauvignon Blanc, Sangiovese, Chenin Blanc and Riesling as well as some newer varieties: Nebbiolo, Barbera and Mourvèdre.
I adore the architecture of the tasting room building of this invigorating winery, incredibly bold, and at the same time traditional like a majestic old chapel. Greek for “a serene state of mind, free from worry and preoccupation”, Ataraxia certainly lives up to the hype and name. This was our last stop in Hemel-en-Aarde with only so much wine I could consume in one day. Make sure to keep hydrated with lots of water (no, wine doesn’t count) and line your tummies with lots of tasty food to soak up all the wine! Please also make the responsible decision to have a designated driver along with you when wine-tripping, so you can really go all out and have as much fun! 🙂
In 2004, The Skyfields Farm was visioned into the Ataraxia wine label when husband and wife team, Kevin and Hanli Grant and a few friends purchased this 47-hectare prime vineyard property situated on a steep slope in upper hemel-en-aarde, with views that only can only dream of if not seen with your own eyes! Okay, Wine geeks fix your eyes, there are fourteen soil types on Ataraxia derived from the deposits of Table Mountain Sandstone, Cape Granite and Bokkeveld Shale. Collectively, all of these deposits make up the geology of the Hemel-en-Aarde region and can be traced back to more than 1000 million years. Interesting stuff, right?!
The 2017 Ataraxia Chardonnay, is an exquisite example of the varietal and this one commands respect, like our insightful wine consultant enthusiastically mentioned. This Chardonnay has bold crisp flavours of green apple peel, lemon zest and vanilla on the nose. The 2016 Pinot Noir is what I had to leave with. It’s intoxicating earthiness, minerality as well as bruised dark fruit made it such an easy choice, but who could choose between these two elegant wines! I adore the ruby red colour, especially glistening in the autumnal sun.
This legendary eatery is listed on the Top 100 Eat Out list as a unique dining experience not to be missed. They come highly recommended to all I’ve spoken to in the know. Don’t leave without trying their famous Seafood Curry!
Again, on a very lax and lazy buzz, because I mean honeymoon! We decided to pop in without phoning ahead to see if we were lucky enough to snag a spot in the local seaside eatery. Upon Entry the restaurant was packed to the rafters for a Tuesday evening, however the chef himself warmly welcomed us in and insisted he make space for us at the best seats in the house, in a little nook right next to the kitchen. Something I appreciate being that close to all the action and intoxicating aromas wafting out of the kitchen. Starters was a plate of fresh West Coast Oysters, a glass of Gabriëlskloof Rosebud Rosé which would prove to pair perfectly with both the starters and the mains which of course was the incredibly delicious seafood curry, served with freshly made naan. My Husband had “the best fish ever” which was a dish of succulent Snoek with sweet potato that had been roasted then fried to a crisp on the outside. The salty, smokey and sweet combination is what he loved but more over the texture of the fish was spot on!
Plaaskombuis
A farm-stall diner with delicious home-cooked meals and old-school thick milkshakes and family-friendly garden outside with a play area for the kids. Conveniently situated along the R320 between the wineries for those looking for a pitstop to fuel up on wholesome deliciousness. They have a cute little store on site, where you can stock up on your trip snacks.
I can’t stress how much you need to visit the valley between Heaven and Earth and the seaside town of Hermanus! I would suggest going in the off peak seasons to benefit from the fact that accommodation would be more affordable and will be a tad bearable if you’re like me and can’t do crowds.
I would suggest calling ahead and booking if you’re in larger groups of 5 or more. I think in our case, we were really lucky to just pop in, especially with the smaller boutique wineries.
Happy International Chardonnay day! What will you be celebrating with?
Dominique x
**This post is not sponsored. All expenses were personally incurred**
It’s that time of year again, all the pushing and shoving and craziness in stores. If you’re feeling end of year burn out like most of us are this time of year, why not give yourself a well deserved break from all of the hustle and bustle of city life and get some emergency R&R with your loved ones in the coastal sleepy town of Lamberts Bay. With that said here’s a list of all to see, do and taste in Lambert’s Bay:
Enjoy traditional country food (boerekos), seafood, farm breakfasts in a restored farm house more than a century old. It is situated on the scenic farm Steenbokfontein, 9km south of town. Be sure to make a booking first. If you’re lucky enough Tannie Kitta will show you around all the relics in the restaurant accompanied with all the fascinating true stories of the history in the area and how her family came to be in the area. For those wanting to stay a little longer On site are also self-catering cottages on the Steenbokfontein sea farm to enjoy a little R&R by the sea.
Lambert’s Bay Harbour and beach front
Take a leisurely stroll along the harbour and beach. Watch the local fisherman come in with their catch of the day and clean them right on the harbour docks to sell fresh to suppliers through app, Abalobi or private sales.
At the helm of this gem is a Cordon Bleu trained chef. Besides her warm reception, along with that of the staff, Chef Bertina Engelbrecht’s food is seasonal, fresh and inspiring. Being a oenophile, I gladly stopped by the quaint tasting room next door to purchase some of the deliciously crisp Teubes wines that was served in the restaurant. I absolutely couldn’t go all the way home without a little bit of Lamberts Bay in a bottle. I plan to pair my wines with a dish, coming soon to the blog! We were also treated to a professional food and wine pairing. Which reminded me of WSET Level 1. Knowing how salt, umami, sweet and bitter affects wine is life changing and incredibly fascinating.
The museum houses 15 different exhibits, “Old” Lambert’s Bay, HMS Sybille Gunboat which ran aground in 1901, Photograph collection, Fish industry and fishing community, Book & Bible collection, Archaeological display, Horsemill and Farm implements and Clothes and embroidery from bygone days.
Lamberts Bay has so much coastal charm and I love how locals are always welcoming you with a smile. Certainly worth the drive out of Cape Town, but I would advise to stay a little longer, the tranquility is infectious!
The launch for Bonnievale’s premium wine launch was hosted in the newly renovated ‘The White Room’ at the beautiful Gorgeous George Hotel in Cape Town last week. 
The Corkless Mind 