waterkloof the news issue 7
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ÂTRANSCRIPT
Travel around the world with Waterkloof
NOTES08 /
Heat things up in the kitchen and get Seriously Cool
Waterkloof like you've never seen it before
Taste the latest additions to our biodynamic portfolio
End the year in style at our “Cellar in the Sky”
RESTAURANT03 /
DISCOVER04 /
WINE06 /
FUNCTIONS07 /
Inside This Issue
SPRING IS IN THE AIR
Brought to you by
www.waterkloofwines.co.za
0 2 | W W W . W A T E R K L O O F W I N E S . C O . Z A
This time of year is truly magical. The sky seems a little
bluer, the sun a little brighter, the air is filled with floral
notes, and tiny green buds slowly begin to raise their sleepy
heads on the vines, awakening after their winter dormancy.
Our thoughts turn to the promise of the warm weather
ahead … and, I don’t know about you, but mine include
sitting back on the patio with a glass of crisp Circle of Life
White, tucking into a picnic on the lawn with a bottle of
Seriously Cool Cinsault, and summer holiday dining with
plenty of Circumstance Sauvignon Blanc and Viognier.
Luckily, a membership to our Wine Club means that a bottle
of your favourite Waterkloof wine is always at hand to
create those perfect moments. If you’re not yet a member,
we’d love to welcome you to the club. You’ll find joining
details and more information on this page. Let’s raise our
glasses and toast to the arrival of spring!
CLAUDIA YOUNG-KELLY
SALES & MARKETING MANAGER
SALES & MARKETING MANAGER CLAUDIA [email protected]
TASTING LOUNGE MANAGERZANDRI VAN [email protected]
CHEF GREGORY [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 DIRECTOR ANDREW [email protected] CONTENT & WRITING LINDA [email protected]
DEPUTY ART DIRECTOR DAVE [email protected]
SENIOR DESIGNER TESS [email protected]
PHOTOGRAPHYGRAEME [email protected] MEINTJESwww.christinemeintjes.com Distribution: WATERKLOOF THE NEWS is distributed by Waterkloof and available on request by emailing [email protected]
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WELCOMESpring is in the air
facebook.com/Waterkloof
@WaterkloofWines
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Read the online edition atwww.waterkloofwines.co.za
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.waterkloofwines.co.za/wine-club/
Join theWaterkloof Wine Club
LET'S STAY IN TOUCH! Join us on social media and share in the Waterkloof story:
Richard Hemming, wine critic and
writer at internationally acclaimed
www.jancisrobinson.com, recently
selected our Seriously Cool Cinsault
as Wine of the Week! Incidentally, it’s
the fourth time that one of our wines
has been awarded this prestige.
RICHARD WRITES: “Cinsault gets a bad
rap for being tough and rustic, but this
version displays no such ugliness.
Rather, it is pale in colour, medium-bodied
and with dainty tannins that stay
perfectly smooth at cooler temperatures.
Genres in wine are very well
established, and rarely does something
step out of these boundaries really
successfully. To achieve that with a
much-maligned grape is even more
admirable. This seems very much like
a wine from the heart – as do several
other Waterkloof wines.”
Visit www.waterkloofwines.com to
read the full review, and turn to the
next page for a seriously scrumptious
recipe pairing idea!
Seriously cool wine journalists love Seriously Cool Cinsault!
W W W . W A T E R K L O O F W I N E S . C O . Z A | 0 3
DUCK TERRINE AND SERIOUSLY COOL CINSAULT
Chef Gregory recommends serving this
terrine with mango chutney and a fresh
loaf of ciabatta with Seriously
Cool Cinsault.
GRILLED COB AND SERIOUSLY COOL CHENIN
Chef Gregory’s foolproof method for
making perfect grilled fish. Make sure to
use the freshest SASSI green-listed fish.
Pair with Seriously Cool Chenin.
Spring has arrived and it should be taken seriously…
and slightly chilled. Our Seriously Cool Chenin Blanc
2014 and Cinsault 2013 are produced from old
bushvines that grow on cool slopes in the Helderberg.
Here, pockets of low-yielding vineyards are fanned by
False Bay sea breezes, ensuring long and slow ripening
that results in complex aromatics, beautifully balanced
acidity and concentrated flavours.
Tempt your tastebuds and enjoy our Seriously Cool wines
with these sensationally simple recipes, recommended by
Chef Gregory Czarnecki of The Restaurant at Waterkloof:
Seriously Cool Chenin
Exudes aromas of stone fruit, white flowers and a touch of
honey, with a crisp acidity carrying through on the finish.
Thanks to its pure, clean flavours, this maiden vintage
complements seafood dishes perfectly. Serve at 10° C.
Seriously Cool CinsaultLively and not overtly fruity, with a combination of cherry,
liquorice and earthy spices on the nose. Soft, supple tannins
are complemented by elegant fruit flavours on the palate.
Absolutely delicious with duck, pork and spicy dishes.
Serve at 14° C.
F O O D & W I N E
SE•RI•OUS:
1. well-structured, memorable length on the palate
2. [wine] hails from seriously old vines
COOL:
1. recommended to be enjoyed at lower temperatures
2. wine stems from the cooler Helderberg region
Get cool & delicious this springServe up a springtime food and wine affair with our Seriously Cool wine range and Chef Gregory's scrumptious pairings
STEP 01 Sear the duck meat with duck fat in a hot pan.
Allow to cool. STEP 02 Roughly chop the cooked duck
meat. Blend the pork roast, cooked duck meat and half
the bacon into a coarse texture, using a food processor.
STEP 03 Soak the bread in the milk for 10 minutes.
Blend the bread, livers, shallots and garlic. Add this to
the coarse duck, pork and bacon mixture. STEP 04
Grind the spices and use to season the final mixture.
Beat the eggs and add. STEP 05 Mix well to incorporate
all of the ingredients. Add the cognac, pistachios and
cranberries. Finish off by adding the salt and mix well to
blend. Scoop the mixture into a terrine mould and lay the
remaining bacon rashers across the top. STEP 06 Bake
for two hours at 160°C in a bain-marie (or place in a deep
roasting tray filled with water). Once cooked, allow to cool
completely and refrigerate. The terrine needs to mature
for about two days to release all of the flavours.
STEP 01 Scale and gut the fish (or have your fishmonger
do this for you). Clean the fish under cold running water.
The bones and skin will protect the delicate flesh and
keep it juicy.
STEP 02 Make about 3-4 incisions (about 1cm deep)
in the flesh on each side, in order to distribute the heat
equally when grilling.
STEP 03 Season the cavity with salt and pepper, and
stuff it with your own desired flavourings: coriander,
sliced lemons, parley, basil… the choice is yours.
Season the outside as well and coat generously with
good quality olive oil.
STEP 04 Ensure that the heat is distributed evenly under
the grill. Your coals need to be hot, but not searing hot as
this will burn the skin before the fish is cooked through.
STEP 05 The secret is that once you have put the fish
on the grill, you must be patient. Don’t try to flip it too
frequently, as this will just cause the skin to stick to the
grill. Wait a few minutes and then gently turn the fish
with a spatula. Cooking time depends on fish size, but
the incisions in the flesh will give you a good idea during
the grilling.
INGREDIENTS
Duck breasts (trimmed) 600g, sliced bacon (divided
into 2 portions) 250g, pork roast (cut into 1cm cubes)
1kg, chopped duck livers 210g, milk 100ml, 2 chopped
banana shallots, 2 bread slices, 1 garlic clove, 7 whole
white peppercorns, salt 3g, 12 coriander seeds, 2
cloves, 2 shots cognac, 2 eggs, pistachios 40g,
dried cranberries 65g, duck fat 50g
W E L C O M E T O WAT E R K L O O F
At Waterkloof, we believe that the future of farming looks a lot like the past: self-sustaining, biodynamic, alive. Explore our worldM
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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
01 “Cellar in the Sky”: Waterkloof restaurant & cellar
02 Bird’s eye view: Helicopter rides
03 Stables: Percheron horses plough, compost,
spray and harvest the vineyards
04 Art: Tree sculpture by Strijdom Van der Merwe
05 Vineyard: Grapes grow on windswept slopes
06 Weddings and Functions: Celebrate with us
07 Vineyard: Grapes are hand-harvested
08 Harvesting: Percheron horses pull our carts
09 Chickens: Naturally reducing pests in the
vineyard and providing free-range eggs
10 Proteas: Preserving the Cape Floral Region
11 Peacock: Naturally reducing pests in the vineyard
12 Biodynamic: Earthworm farm and compost
13 Dorper sheep: Naturally reduce the level of
weeds and vegetation between the vine rows
14 Vegetables: Permaculture garden provides
vegetables and herbs for the restaurant
15 Cows: Producing biodynamic compost and teas
16 Wild flowers: Preserving the Cape Floral Region
17 Entrance: Welcome to Waterkloof
W I N E S
“Our approach
to winemaking
is focused on the
preservation &
nourishment of
the soil in which
our vines grow”
At Waterkloof,
we treat our
farm as a living
entity. Our approach
to winemaking is
focused on the
preservation and
nourishment of
the soil in which
our vines grow, enhancing the fertility
of our soils with entirely natural means.
Our methods include the production and
use of our own biodynamic preparations,
fertilisers and composts, and our farming
team boasts Percheron horses, cattle,
sheep, hens, rabbits and earthworms as
valuable, hard-working members.
This biodynamic approach allows
our vines to become self-reliant, with
stronger shoots, thicker leaves and
deeper root systems. The vineyards are
naturally balanced and produce smaller
grapes with more concentrated flavours.
Our methods also impart a sense of
place, with distinctive flavour profiles
resulting from the specific terroir.
Biodynamic soil is healthy and alive,
and its characteristics translate into the
unique aromas and flavours that make
a wine truly distinctive.
“The result of biodynamic farming is
found in the quality of the wine, which is
not dependent on chemical herbicides,
fertilisers or pesticides,” says Cellar
Master Nadia Barnard. “Great grapes
make great wine and it’s all about
minimal intervention. I take pleasure in
finding those same aromas that I tasted
in the vineyard, in my glass.”
CIRCUMSTANCE SAUVIGNON
BLANC 2014
An elegant wine with notes of peach,
lime and gooseberries on the nose.
This vintage has a rich texture and full
mouth-feel, with a lingering minerality that
is enhanced by fresh acidity. An excellent
partner to fresh crayfish, grilled over hot
coals, and a springtime essential for
al fresco dining.
CIRCLE OF LIFE
WHITE 2012
Our Circle of Life range is produced to
reflect the totality, philosophy and specificity
of Waterkloof, showcasing a blend of our
varying terroir characteristics and grape
varieties. Lime and peach notes abound on
the nose of this white blend – the wine is
intense, with great balance. A tight mineral
core and creamy mid-palate allows for great
complexity and a persistent finish.
CIRCUMSTANCE CABERNET
FRANC 2012
Our maiden vintage purrs with French
finesse. A classic Cabernet Franc on the
nose, it tempts with notes of blackberry, black
pepper and thyme. The palate is long and
elegant, with a memorable finish. Cabernet
Franc’s liveliness makes it an excellent wine
to pair with many different dishes. Slow-
roasted lamb shank, rubbed generously with
rosemary, is one of our favourite pairings.
CIRCUMSTANCE CAPE CORAL
MOURVÈDRE 2014
Pale salmon in colour, the 2014 vintage
offers delicate floral aromas. Hints of
pomegranate and plums are prominent
on the nose. The palate is soft and
supple, with balanced acidity. Perfect
on its own, this wine is also an excellent
food companion and a natural partner for
seafood and fragrant Thai dishes.
BOTTLED BIODYNAMICS“We choose to farm in harmony with nature in order to produce wines that
excel in quality, flavour and sustainability.” - Paul Boutinot, Custodian
TA S T E T H E D I F F E R E N C E W I T H O U R L AT E S T R E L E A S E S
W W W . W A T E R K L O O F W I N E S . C O . Z A | 0 7
F U N C T I O N S & W E D D I N G S
Waterkloof offers the ultimate setting for a spectacular winelands event
For a tailor-made package to
suit your function, contact us on
021 858 1491 or email us on
restaurantwaterkloofwines.co.za
Our unique position overlooking False Bay and the winelands will form the
perfect backdrop for your special occasion – from romantic weddings and intimate anniversary gatherings, to festive Christmas functions and unforgettable year-end parties. They say the perfect setting makes way for the perfect function, and you’ll find it all at Waterkloof. BID THE YEAR FAREWELL IN STYLE
Your team has put in many hours of hard work during the year and it’s high time that you all get together to celebrate – briefcases strictly unwelcome. Whether big or small, our estate offers customised year-end function and Christmas party packages to ensure that your team relaxes and parties in style. Our modern restaurant and event space is intimate and warm, while remaining functional and fresh
– creating the ideal function venue to bid farewell to the year that’s been and share excitement for what the New Year will bring.
For smaller, more intimate gatherings, such as private lunches, dinners or
meetings, we’re proud to offer our exclusive-use Dining Room (seating 12 persons). Situated on our upper level, this venue boasts complete privacy, complemented by uninterrupted views of the surrounding mountains, vineyards and ocean.
SAY “I DO” AT OUR CELLAR
IN THE SKY
We 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.
“ The venue was very ‘us’ – fantastic location, outstanding
food and delicious wine. About half of our guests
came from abroad, so it was important to me that I could
show my beautiful country in all its magnificence!”
Amanda & David, March 2014
“ The fact that the food, wine and appreciation of
nature’s beauty are married so delicately together makes Waterkloof a special place for any couple to celebrate
their union”
Terry-Sue & Ryan, March 2014
Celebration
“They say the perfect setting makes way for the perfect function, and you’ll find it all at Waterkloof!”
TIME
WHAT OUR RECENT BRIDAL
COUPLES HAD TO SAY:
complement food and will improve in
the glass over the course of a meal. It is
therefore far more rewarding to gain a listing
at one of the world’s top restaurants, than
to receive a rating from a journalist who
may only taste (then spit) a wine. There’s a
difference between tasting and drinking.
TELL US ABOUT A FEW OF YOUR
FAVOURITE RECENT WATERKLOOF
DINNERS? Highlights would have to include
two exotic locations: one on a beach in the
Maldives, and the other at a safari lodge
in Tanzania.
For impeccable food quality and wine
matching, it would have to be the Waterkloof
dinner at Heston Blumenthal’s 1 Michelin
Star pub, The Hind’s Head. And, of course,
it doesn’t get much better than enjoying
the food that we produce on the farm,
alongside our own wines, at The Restaurant
at Waterkloof.
WHAT CAN WE LOOK FORWARD TO IN
THE NEAR FUTURE? We’re excited
about the addition of our False Bay
Sauvignon Blanc to Emirates flights from
November 2014, as well as a potential
journey east to establish our wines in China.
D I A R Y & N O T E S
IN HOW MANY COUNTRIES CAN
ONE FIND WATERKLOOF WINES TODAY?
Twenty-six – including the traditional
wine-drinking markets of the UK,
Netherlands and the USA, but also in
emerging wine-consuming countries such
as India, Tanzania and the UAE.
To find our wines in your country, visit our
website: www.waterkloofwines.co.za
AND ON WHICH PRESTIGIOUS WINE
LISTS? Our wines are now poured in eight
of the San Pellegrino World Top 100
Restaurants, including Azurmendi (Spain),
The Test Kitchen (South Africa), Dinner by
Heston Blumenthal (UK) and Zuma (UAE).
We are also proud to have our wines served
on the Signature Wines list of Hakkasan
internationally. The original Hakkasan
outlet (London) was one of the first Michelin
Star-awarded restaurants to list Waterkloof.
WHY DO RESTAURANT LISTINGS
MATTER? Having our wines selected by
some of the world’s best sommeliers, for
their European-dominated wine lists, is a
real privilege. We feel honoured to be
flying the flag for South Africa.
At Waterkloof, we gravitate towards
those wines that speak of the earth, that
AROUND THE WORLD WITH WATERKLOOFLouis Boutinot chats about sharing, drinking and enjoying our wines across the globe
“We feel honoured to be flying the flag for South Africa”
DiaryWaterkloof
The Beautiful South Wine Show Place: London www.winesofthebeautifulsouth.co.za
Stellenbosch at Summer Place Place: JHB | www.wineroute.co.za
Helderberg Wine Festival Place: Helderberg www.helderbergwinefestival.co.za
Nicholson & Smith Trade Wine Show Place: Sandton Square (JHB)
Wine Concepts Seductive Sauvignon Blanc Festival Place: Vineyard Hotel (CPT) | www.wineconcepts.co.za
September,Thur-Fri
October,Tues-Wed
November,Mon-Wed
September,Wednesday
September,Friday
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 traffic lights on the bridge, turn left to-
wards Somerset West Main Road. At the first set of traffic lights, turn right into Somerset West Main Road.
Continue down the main road and through town, past several traffic 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 traffic 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
traffic 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
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