issue 06 harvest 2014 - waterkloof wines€¦ · · 2014-03-28the natural way. another phase in...
TRANSCRIPT
Find out what it is really like to
say "I do" at Waterkloof
WEDDINGS07 /
Tick Waterkloof off your bucket list
NOTES08 /
Inside This Issue
We are making sustainable fertiliser
a South African fi rst
A glass of wine with our cellar master,
Nadia Barnard
Discover the latest additions to the
Waterkloof portfolio
We celebrate a glittering
year of awards
BIODYNAMICS03 /
CELLAR MASTER04 /
WINE05 /
RESTAURANT06 /
ISSUE 06 HARVEST 2014Brought to you by www.waterkloofwines.co.za
- ANDRE SIMON -
“Wine makes every meal
an occasion, every table
more elegant, every day
more civilised.”
0403
W W W . W A T E R K L O O F W I N E S . C O . Z A | 0 30 2 | W W W . W A T E R K L O O F W I N E S . C O . Z A
During the autumn months of April and May last year, the Cape winelands were spoilt with some amazing weather. This did not last long, however, as a strong cold front hit the Western Cape in June and we saw temperatures plummet to 4°C. There was plenty of rain and sporadic hail, causing fl ooding in certain areas. In September, we had snow falling on the Hottentots Holland mountain range, followed by more rain. This was optimal weather for our growing vines. In their dormancy stage, the colder temperatures assisted with a slower growing period - and ultimately much better fruit. The moderate temperatures since December have off ered an ideal even-ripening period and, in the second week of February 2014, we harvested our fi rst Chardonnay grapes. Once more, we have completed another cycle in our pursuit to farm with biodynamic principles, to grow naturally balanced grapes and to make honest wines, the natural way. Another phase in the journey of the circle of life.
CLAUDIA YOUNG-KELLY
SALES & MARKETING MANAGER
SALES & MARKETING MANAGERCLAUDIA [email protected]
TASTING LOUNGE MANAGERZANDRI VAN [email protected]
CHEFGREGORY [email protected]
RESTAURANT MANAGERMICKY [email protected]
CELLAR MASTERNADIA [email protected]
FUNCTION MANAGERJO-AN [email protected]
WINE CLUBJANNIK LE [email protected]
EDITORIAL/CREATIVE TEAM
EXECUTIVE CREATIVE DIRECTORANDREW [email protected]
EDITORMICHELLE [email protected]
CONTENT & WRITINGLINDA [email protected]
DEPUTY ART DIRECTORDAVE [email protected]
SENIOR DESIGNERTESS [email protected]
PHOTOGRAPHYGRAEME [email protected] MEINTJESwww.christinemeintjes.com
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Mother Nature Knows Best
BIODYNAMICS
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W I N A D I N N E R F O R T W O A T WA T E R K L O O F !TWEET OR POST YOUR FAVOURITE #WATERKLOOFMOMENT
& WIN A WINTER SET MENU FOR TWO
(SEE PG. 06 FOR SAMPLE MENU – MENU CHANGES REGULARLY)
Respecting and treating the soil as
a living organism are at the very
heart of our biodynamic farming
practices: maintaining our soil at optimal
conditions is vital for the health of our
vines and, ultimately, the quality of the
wine that we are able to produce.
By using a variety of centuries-old
techniques and materials available right
here at our estate, Waterkloof aims to
become the very first farm in South Africa
to be 100% sustainable when it comes to
the production and use of fertiliser. We
asked Farm Manager Christiaan Loots
to dig a little deeper into this exciting
new challenge.
WHAT IS HEALTHY SOIL?
Soil that is rich with organic matter,
insects, earthworms, air, water
and nutrients. It is teeming with
microorganisms which support plant
growth and health.
WHY DOES SOIL NEED FERTILISER? Plants require a number of elements
in order to grow and thrive. Some of
Making completely natural fertiliser for Waterkloof, at Waterkloof. increases organic matter, improves soil
structure and tilth, improves water-
holding capacity, reduces soil crusting
problems, reduces erosion and provides a
slow and consistent release of nutrients.
WHAT IS WATERKLOOF’S
APPROACH?
Farmers in the East have been
maintaining thriving, healthy soils for
hundreds of years – without ever using
chemical fertilisers. They didn’t focus on
pockets of land in isolation – they treated
their farms as one organism. An analysis
of our soil indicates that the nutrients
required by our vines are indeed
available, but they are not accessible due
to the high acidity and low microbial
life that have resulted from many years
of conventional farming. Our aim is to
add nutrients and microorganisms to
the soil in a sustainable, cost-effective
manner. We will use materials found
right here at Waterkloof, unique to our
microenvironment, allowing a direct
connection to our own soil.
WHAT METHODS WILL YOU
BE USING?
♦ BOKASHI An ancient Japanese
method of anaerobic composting that
uses specific bacteria to ferment food and
organic waste. We produce our
own bacteria (Lactobacillus) and, by
adding it to a carrier medium such as
bran, we create bokashi. This is used to
ferment organic materials in sealed
drums. We tap the resulting liquid and
use this rich “tea” in our earthworm
farms for additional enrichment of our
worm cast. The fermented matter is
100% biodynamic and a vastly nutritious
fertiliser, which we further ferment with
the earthworm cast and natural spring
water, and spray this “super solution” in
the vineyards.
♦ GREEN MANURE This refers to our
cover crop management: alternating rows
are planted with either a combination
of oat hay and a nitrogen-binding crop
(which is ploughed into the soil) or bitter
lupins (bind nitrogen as they grow).
♦ BIOFERTILISER A mixture of many
organic materials (including animal
manure and urine, grass clippings and
lucerne) is mixed with blackstrap molasses
and water, and enclosed in airtight drums.
Methane escapes as a by-product and the
end result is a nutrient-rich anaerobic
sludge. This is then fermented with spring
water, as with the bokashi.
♦ STABLE MANURE We produce highly
nutritious compost from the manure and
urine produced by our cattle and sheep.
these, such as hydrogen and oxygen, are
obtained from water and the air.
They also need access to a series of macro
(nitrogen, phosphorous and potassium),
secondary and micronutrients.
WHY NOT USE CHEMICAL
FERTILISER?
Chemical fertiliser is just as the name
indicates – chemical. It contains no living
"Farmers in the East have been maintaining thriving, healthy soils for hundreds of years –
without ever using chemical fertilisers"
matter. While it offers a short-term
solution by way of providing plants with
instant access to macronutrients, it adds
nothing further to the soil and actually
has a detrimental effect.
WHAT ARE THE BENEFITS OF
USING BIODYNAMIC FERTILISER?
It adds natural nutrients and organisms,
You can’t go wrong with our roaring fireplace,
endless views and range of fine red wines in
the colder months, but allow us to increase
the comfort levels with our brand new Winter
Platter: Tuck into our Homemade Meat Terrine,
a selection of three cheeses (including Healey’s
Mature Cheddar), assorted pickles, Waterkloof
olives, chutney and sourdough bread – all for
just R130 per platter. The ideal partner for a cosy
wine tasting.
Available exclusively at our Tasting Room
(1 May – 31 October)
W I N T E RN I B B L E S
WIN!
Those who love our wines will be happy to discover that Waterkloof offers an exclusive club for
devotees. As a club member you will be entitled to a free tutored tasting for two, be advised of
special and limited release wines before launch to the public, be invited to special events and
tastings with our cellar master, and receive a regular Waterkloof newsletter. There are no annual
membership fees. To join, simply purchase 24 bottles of any wine from our Waterkloof ranges
within a 12-month period.
www.waterkloofwineclub.co.za
Join theWaterkloof Wine Club
WelcomeTO HARVEST 2014
facebook.com/waterkloof
@WaterkloofWines
CHRISTIAAN LOOTS
Q & A
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W W W . W A T E R K L O O F W I N E S . C O . Z A | 0 5
MORE OF NADIA’S NEW RELEASES
When the bottle is fi rst opened, the
most prominent notes are of spice and
cassis. Flavours become more complex
as the wine aerates in the decanter or
glass. Soft, juicy fruit on the palate is
enveloped with fi ne, integrated tannins.
Enjoy with quail, guinea fowl or duck.
C I R C U M S TA N C E C A P E
C O R A L M O U R V È D R E 2 0 1 3
C I R C L E O F L I F E R E D
2 0 1 0
C I R C U M S TA N C E
C H A R D O N N AY 2 0 1 3
Delicate aromas of peach, spice
and herbs are prominent on the
nose. Though dry, the palate offers
considerable body and structure
resulting from extended lees contact.
Perfect on its own, this wine is also an
excellent food companion and a natural
partner for seafood and Thai dishes.
A well-rounded, rich wine with distinct
minerality. Shows aromas of apricot,
vanilla and exotic fruits on the nose.
Light acidity and fl avours of almonds
ensure a beautiful, long fi nish. Serve
with a rich mushroom risotto, fresh
steamed mussels on the half-shell, or
creamy seafood pasta.
WHY SHOULD PEOPLE
DRINK BIODYNAMICALLY
PRODUCED WINES?
They simply excel in taste, quality and
sustainability.
WHAT ARE YOUR
PREDICTIONS FOR THE
2014 HARVEST?
I’m anxious, but very excited. I love the
adrenaline rush of harvest. We enjoyed
cooler temperatures during the growing
season, which should result in beautifully
elegant wines. I love beginning each day
of harvest with the knowledge that this is
the start of yet another fascinating chapter
in the Waterkloof story.
IT ’S BEEN SAID THAT
WATERKLOOF IS IN
YOUR VEINS.
It’s true! I’ve been here since the cellar
fi rst opened its doors in 2009 and today,
after fi ve years of working as assistant
cellar master and nearly a year as cellar
master, I can honestly say that I know
every square inch of vineyard on the
farm like the palm of my hand and the
amazing potential that lies within them.
HOW WOULD YOU
DESCRIBE YOUR
WINEMAKING PHILOSOPHY?
Albeit somewhat of a cliché, it’s one of
minimal intervention. Fine wine is made in
the vineyards. Just apply meticulous care
and guidance, and you can just let the
wine make itself.
YOUR LOVE OF WINE HAS
TAKEN YOU AROUND THE
WORLD – WHERE HAVE YOU
WORKED IN THE PAST?
In South Africa, I held an internship at
Vergelegen Estate and also worked at
Flagstone Winery. Across the shores,
I held harvest internships at Balnaves of
Coonawarra in South Australia, Koru Wines
and Moutere Hills in New Zealand, and
Domaine Laroche and Domaine Boutinot
in the Rhône Valley.
HOW HAS THIS
TRAVELLING INFLUENCED
YOUR PASSION?
With winemaking, it is important to be
true to your own style – but, in order to
achieve this, one has to be open to and
aware of the many diff erent styles found
all over the world.
WINECELLAR MASTER
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While she’s anything but new to the Waterkloof family, Nadia Barnard was appointed as Waterkloof's cellar master in 2013. We sat down to chat about the 2014 vintage over a glass of Circumstance Cape Coral.
Nadia
"With winemaking, it is important to be true to your own style – but, in order to achieve this, one has to be open to and aware of the many different styles found all over the world"
NaturallyCellar Master Nadia Barnard’s maiden vintage - the Circumstance Sauvignon Blanc 2013
- may have been released only a few months ago, but it has already captured the attention of respected wine professionals both here and abroad.
A Fair Maiden
They say:
“Ripe, rich pear and peach notes as well
as lively grapefruit freshness. There’s a
rich texture and mouthfeel to this wine,
which is fruity, broad and alive with lovely
presence and keen acidity off setting the
richness. Impressive stuff . 92/100.”
– Jamie Goode, international wine writer
“Why would you want a Sauvignon Blanc
reminiscent of grass clippings when it can
be all about fruit? [This wine] is on the
money, showing intense white peach but
also hints of lime and green apple. Really
smashable.” – Christian Eedes, South
African wine writer and judge
“Multi-dimensional nose, instantly more
interesting than the fruit-drenched model
of Marlborough. Distinguished.” – Richard
Hemming, wine writer at Jancis Robinson
Nadia says:“The wine expresses a steely elegance
and great balance, which is the result
of a healthy vine, farmed traditionally
without the use of chemicals to ensure
life in the soil – just as Mother Nature
intended. Stemming from high-altitude
vineyard blocks on the south-west facing,
low yielding slopes of the Schapenberg,
it exudes lovely minerality with dominant
fl avours of stone fruit and fennel on the
nose. Exhibiting sophisticated complexity,
its rich palate is balanced by fi rm acidity
and a tight mineral fi nish.”
The Circumstance Sauvignon Blanc 2013
is a stellar summer sip to enjoy slightly
chilled on its own, or served with a simple
crab dish or a seafood salad.
The TastingLounge
CURRENTLY OPEN FROM:MON - SUN
10H00 - 17H00+27 21 858 1292
14 APRIL - 6 OCTOBER:WED - SUN
10H00 - 17H00
ANNUAL CLOSURE:16 JUNE - 15 JULY (REOPENING WED 16 MAY)
NOTE: WE ARE OPEN ON EASTER MONDAY, 21 APRIL
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W W W . W A T E R K L O O F W I N E S . C O . Z A | 0 7
RESTAURANT OPENING TIMES
LUNCH
Monday – Sunday
Kitchen opens at 12h00 | closes at 14h00
DINNER
Monday – Saturday
Kitchen opens at 19h00 | closes at 21h00
14 APRIL – 6 OCTOBER 2014
Lunch: Wednesday – Sunday
Kitchen opens at 12h00 | closes at 14h00
Dinner: Wednesday – Saturday
Kitchen opens at 19h00 | closes at 21h00
RESTAURANT
Telephone: +27 21 858 1491
CONTACT PERSON
Gregory Czarnecki
ANNUAL WINTER CLOSURE
RESTAURANT & TASTING ROOM
Monday 16 June – Tuesday 15 July
(re-opening Wednesday 16 July).
Please note that The Restaurant at
Waterkloof and the Tasting Room
will be closed on Mondays and Tuesdays
from 14 April until 6 October 2014.
We will, however, be open on
21 April (Easter Monday).
RESTAURANT
2013 was a year to remember for chef Gregory
Czarnecki and his team at The Restaurant at Waterkloof,
as it was one fi lled with accolades and achievements.
AwardsAMERICAN EXPRESS® PLATINUM
AWARD: 2014 This fine dining
programme identifies and honours the
crème de la crème of South African eateries
at the top of their game across a wide range
of food styles, and that deliver an exquisite
culinary experience. The Restaurant
at Waterkloof was among 17 first-time
recipients of this fine-dining award.
EAT OUT TOP 10 NOMINEE: 2013
The annual Eat Out DStv Food Network
Restaurant Awards celebrate the South
African dining scene by nominating 20
of the best restaurants for the prestigious
Top 10 Awards. The Restaurant at
Waterkloof was again honoured
to be short-listed as an Eat Out
Top 10 nominee.
KLINK WINE TOURISM AWARDS:
2013 The Restaurant at Waterkloof
was crowned culinary king in
the Best Gourmet Restaurant at
Cellar Door category of the Klink
Wine Tourism Awards for 2013.
The restaurant was lauded for its
cutting-edge cuisine, attention to
detail, awe-inspiring location,
sterling service and strong focus on
natural local produce showcased in
seasonal dishes.
WEDDINGS
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WHY DID YOU CHOOSE WATERKLOOF?
Nikki & Gary | 10 August
Before we got engaged, we went to lunch at Waterkloof.
We both knew immediately that this would be the place
we would get married. When Gary proposed to me 3
years later, he didn’t ask if I would marry him… he gave
me the ring and said “This is an invitation to join me
at Waterkloof!”
WHAT ADVICE WOULD YOU OFFER TO
FUTURE BRIDAL COUPLES?
Chantelle & Kirsten | 30 November
Have fun on your wedding day. That's what it's
supposed to be: a fun celebration, not a stiffly
orchestrated production.
WHICH WAS YOUR FAVOURITE DISH
AND WINE?
Ruth & Kristof | 20 December
When we sat down with Gregory to discuss our wedding
menu, we couldn’t decide which dishes we liked most
so we ended up with a customised menu that gave our
guests 11 different dishes to enjoy. Our favourite wine is
the Circle of Life White.
DESCRIBE YOUR WEDDING AT WATERKLOOF
IN ONE WORD?
Hilde & Pieter | 21 December
Breathtaking!
Say “I do” at WaterkloofWe offer tailor-made luxury weddings combining personal
service, superb wines, delicious cuisine, breathtaking views and, of course, our signature focus on sustainability, to ensure that
every bride and groom treasure their celebration forever.
SOFT-BOILED DUCK EGGSmoked onion velouté
BLANC MANGE OF MONKFISH Watercress and anchovies
HAKE BRANDADE
or
DUCK BREASTTurnip tart tatin, beets
LEMON MERINGUE 2.0
R300pp (excl. wine pairing) | R400pp (incl. wine pairing)*Menu changes regularly according to seasonal availablility of produce.
Take advantage of our exclusive four-course winter set menu* at The Restaurant at Waterkloof
IN SEASONChef Gregory Czarnecki is
looking forward to celebrating
the autumn months in the kitchen.
Expect to see fruits such as Cape
gooseberries, apples, fi gs, quince
and plums, as well as the likes
of Brussels sprouts, Jerusalem
artichokes, turnips and root
vegetables featuring on The
Restaurant at Waterkloof’s menus.
As always, Gregory will work with a
selection of green-listed SASSI fi sh.
Please visit our website to feast your
eyes on our current Degustation and
a la carte menus.
LOOF
MEMORABLE OCCASIONSThe ideal location for birthdays, Christmas parties and a spectacular winelands wedding, Waterkloof forms
the picture-perfect backdrop for any special occasion. They say the perfect setting makes way for the perfect
function, and you’ve found it all at Waterkloof. For a tailor-made package, contact us on 021 858 1491 or send an email to [email protected].
An Appetite for
Set MenuWaterkloof Winter
WeddingBells
WIN!SEE PG 2 FOR
DETAILS
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WHAT IS YOUR FAVOURITE MEMORY OF
THE DAY?
Maddi & Steve | 12 October
Our families and friends, attentive staff, fabulous
food from chef Greg, stunning views, and a magical
rainbow appearing at the end of our photo session to
bless our union.
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Sir Lowry’s Pass Road, Somerset West
T +27 (0)21 858 1292
F +27 (0)21 858 1293
W www.waterkloofwines.co.za
Take the N2 towards Somerset West. Travel for approximately 30 minutes. Take the R44 Somerset West
(Broadway Boulevard) turn-off on the left-hand side. At the set of traffi c lights on the bridge, turn left to-
wards Somerset West Main Road. At the fi rst set of traffi c lights, turn right into Somerset West Main Road.
Continue down the main road and through town, past several traffi c lights. Remain in the left hand lane
and pass the Vergelegen Mediclinic on your left. Follow the signs for the Sir Lowry’s Pass Village Road.
Continue for approximately 3 km up Sir Lowry’s Pass Village Road. Waterkloof’s entrance gate is on the
left-hand side.
Take the R44 towards Somerset West. At the set of traffi c lights with the Lord Charles Hotel on your right,
turn left into Somerset West Main Road. Continue down the main road and through town, past several
traffi c lights. Remain in the left-hand lane and pass the Vergelegen Mediclinic on your left. Follow the
signs for the Sir Lowry’s Pass Village Road. Continue for approximately 3 km up Sir Lowry’s Pass Village
Road. Waterkloof’s entrance gate is on the left-hand side.
CONTACT WATERKLOOF
DIRECTIONS FROM CAPE TOWN
DIRECTIONS FROM STELLENBOSCH
Airport – 36 km / 30 minutes
Cape Town – 51 km / 35 minutes
Franschhoek – 55 km / 35 minutes
Stellenbosch – 23 km / 25 minutes
Hermanus – 76 km / 50 minutes
DISTANCES FROM WATERKLOOF
WATERKLOOF WINERY & RESTAURANT
GPS Coordinates 34º06’29.4”S 18º52’47.9”E
USVISIT
NOTES
Get to know our cellar and farm on foot, on horseback or from the air with our unique activity packages, and tick The Waterkloof Experience off your bucket list!
Bucket List
1 / WALK WITH US Waterkloof is a WWF Biodiversity and
Wine Initiative Champion, and you’re
invited on a guided walk of our estate
to enjoy its natural beauty, with ample
opportunity to take photos and stare
through binoculars.
2/ TOUR WITH US Begin with a guided walk through our
fynbos and vines. Explore the Waterkloof
cellar and discover our time-honoured
winemaking practices, followed by a
tutored tasting.
3/ RIDE WITH US This picturesque trail ride invites horse
enthusiasts to saddle up for a 60-minute
meander through our vineyards, with
nothing but the sounds of the birds in
the sky and hooves on the ground to
accompany you.
4/ FLY WITH US Take a helicopter trip from the V&A
Waterfront in Cape Town along the False
Bay coastline to our estate. Enjoy a tutored
wine tasting and cellar tour, followed by a
six-course Degustation lunch. Afterwards,
you'll return to the helipad and be whisked
back to the Waterfront.
DiaryWaterkloof
P R OW E I N ( D U S S E L D O R F, G E R M A N Y )
C O E N E C O O P A N N UA L S P R I N G
TAST I N G ( T H E N E T H E R L A N D S )
M OT H E R’ S DAY
Set menu at The Restaurant at Waterkloof
G I L B E YS A N N UA L P O RT F O L I O
TAST I N G ( I R E L A N D )
FAT H E R’ S DAY
Set menu at The Restaurant at Waterkloof
N AT U R L I GV I S ( N O R WAY )
Paul Boutinot will launch our Seriously Cool Cinsault,
Circumstance Sauvignon Blanc and False Bay Vineyards
range with Holland’s leading specialists in organic wines
Louis Boutinot will launch our Waterkloof and False Bay
Vineyards ranges at this trade and consumer fair
June,Sunday
June,Tuesday
May,Sunday
_
_
15
10
11
27
23
28
25
April,Sun–Mon
March,Sun–Tue
April,Monday
07
The
Please contact us on +27 21 858 1292 for pricing and booking information.
All of the above packages include a two-course lunch or dinner.