Thursday, May 23, 2013

Alto Stellenbosch Cabernet Sauvignon 2010 92 Points


Notes: blackberries | blackcurrants | mint | olives | balsamic
Ideal drinking occasions: autumnal chill
Serve with: chargrilled T-Bone, the thicker the better
Drink: best from 2015 until 2023
Alcohol: high with 14% abv

Jacobsdal EstateStellenbosch Cabernet Sauvignon 2010 91 Points

Notes: cassis | blackcurrant | spicy | juicy | smooth
Ideal drinking occasions: steakhouse night out
Serve with: tuna steak | grilled beef
Drink: now until 2019
Alcohol: high with 14% abv

Plaisir de Merle PaarlCabernet Sauvignon 2009 89 Points

Notes: blackcurrant | plums | blueberries | olives | chocolate
Ideal drinking occasions: cool autumn or winter night dinner
Serve with: ostrich the way you like
Drink: now until 2022
Alcohol: high with 14% abv

Nederburg The WineMasters Reserve Western Cape Cabernet Sauvignon 2011 82 Points

Notes: tutti fruity | berries | plums | paprika | juicy
Ideal drinking occasions: anytime
Serve with: who cares it’s a glass of red, with or without food
Drink: now until 2015
Alcohol: high with 14% abv

Quoin Rock Simonsberg Stellenbosch Syrah 2010 89 Points

Notes: jam | liquorice | black pepper | lavender | leather
Ideal drinking occasions: cold winter night
Serve with: tapenade rubbed roasted lamb loin
Drink: now until 2019+
Alcohol: very high with 14.5% abv

KWV Contemporary CollectionWestern Cape Cabernet Sauvignon Shiraz 2012 86 Points

Notes: berries | plums | cherries | cassis |spicy
Ideal drinking occasions: friends around
Serve with: braai | BBQ
Drink: now until 2014
Alcohol: moderate plus with 13.5% abv

Quoin Rock Simonsberg Stellenbosch Merlot 2010 85 Points

Notes: plums | bell pepper | tomato leaf | olives | spicy
Ideal drinking occasions: craving a glass of Merlot!
Serve with: sticky pork ribs
Drink: now until 2017
Alcohol: moderate plus with 13.5% abv

Herold Outeniqua Sauvignon Blanc 2012 85 Points

Notes: kiwi | gooseberries | guava | apple | juicy
Ideal drinking occasions: anytime, everyday
Serve with: cheese platter
Drink: now until 2015
Alcohol: moderate plus to high with 13.7% abv

Wednesday, May 22, 2013

Hamilton Russell Vineyards Hemel en Aarde Valley Pinot Noir 2011 95 Points

Notes: Cherries | plums | cranberries | pure | elegant
Ideal drinking occasions: Any calling for an exceptional glass of wine | celebrations | romantic dinner
Serve with: Duck | salmon | mushrooms
Drink: Now until 2026+
Alcohol: moderate plus with 13.5% abv

KWV achieves all-time best at Decanter World Wines Awards

KWV is back in the international limelight having delivered another glittering performance – its all-time best at the auspicious Decanter World Wine Awards in London this week.
Among the 18 medals and commendations handed to the Paarl-based wine and spirits producer, were no less than three trophies and six gold medals.

Responsible for the trophy haul was the Cathedral Cellar Sauvignon Blanc 2012, which was named Best South African Sauvignon Blanc under £15; KWV The Mentors Cabernet Franc 2010 – Best South African Bordeaux varietal under £15; and KWV The Mentors Chardonnay 2012 – Best South African Chardonnay under £15.

“This result, our best ever, is also most likely the best ever achieved by a South African wine producer.  We are again delighted with the performance of our KWV The Mentors wines”, said outgoing KWV Chief Winemaker Richard Rowe. The premium range, established in 2006 to showcase excellence of select vineyards, was responsible for a total of 14 of the accolades collected by KWV at the Decanter Awards, including Gold for the KWV The Mentors Shiraz 2011 and the KWV The Mentors Grenache Blanc 2011.

“Our KWV The Mentors wines are a shining example of the stylistic evolution that has taken place across our portfolio. Arguably the most awarded range in the country, the KWV The Mentors range has consistently ranked as a favourite among expert judging panels and wine lovers, both locally and internationally. It is a proud testament to the hard work of a dedicated group of people, from the growers through to our winemaking team,” Rowe said.

Also among the gold medallists was the Classic Cape Tawny, which Rowe said was very satisfying as it wins awards whenever entered, including prestigious accolades such as Double Gold at Veritas Wine Awards, Gold at the Michelangelo CCL Label International Wine Awards and Diamond status at the Winemakers’ Choice Awards.

The Decanter World Wine Awards, now in its 10th year, is widely regarded as the world’s leading wine competition. Its rigorous judging process has led to the event becoming an authoritative source for wine enthusiasts worldwide. This year, just over 200 judges from around the world assessed some 14 300 wines from 52 countries.
Making KWV’s performance even more significant is the very limited number of awards that are made annually at the event. Only around 1% of wines received a Regional Trophy.

• KWV announced this week the appointment of Johann Fourie as Chief Winemaker. Fourie has worked closely with Richard Rowe as KWV Senior Winemaker for the past eight years. Rowe stays on as a consultant with particular focus on developing KWV’s international markets.

Tuesday, May 14, 2013

Ashbourne Walker Bay Sandstone 2007 92+ Points

Sauvignon Blanc blend at 85% with 15% Chardonnay, no wood, but 1% was fermented in clay amphora, followed by 4 years bottle maturation before release, showing a pale bright straw with green reflections, fairly unevolved, youthful for a 6+ years white wine, clean, with moderate intensity akind to a cross between Sancerre and Chablis, impressive purity of fruit, seamless definition, delicately ripe citrus and white stone fruits, mineral core, dry, juicy and textured, nutty, still embryonic, ideal alcohol of 12.5% abv, peppery spice, energetic, athletic, honeyed farewell, long and persistent.
Drinking well now, yet will continue evolution up to 2019+

Monday, May 13, 2013

Mulderbosch Steen Op Hout Western Cape Chenin Blanc 2012 88 Points

Pale straw with yellow green reflections, clean, moderate plus intensity, ripe apples, guava, orange segments, honey, white flowers, good purity of fruit, smoky, nutty, toasty with leesy layers.
Dry with dash residual sugar, juicy and bold with creamy mid palate, moderate acidity, full and concentrated, with some phenolic richness, moderate plus alcohol of 13.5% abv, though seems to be higher, probably closer to 14%? long and persistent, drink now until 2018

Diemersdal Estate Durbanville Sauvignon Blanc 2013 85 Points

Yes it is correct a 2013 vintage! The first Sauvignon of the vintage I tasted!! Good Durbanville typicity, bright tropical fruit, green lime, hints of kiwi, peppery spice, juicy, good texture, fresh with high acidity, buffered by the residual sugar, ripe with moderate plus alcohol of 13.5% abv, vibrant, drink now until 2015+

Jeio Desiderio Valdobbiadene Prosecco Superiore DOCG Brut 89 Points

With more Prosecco being now available in South Africa, the wine is proving popular and good local supports means stock are rotating well and this Jeio is not to be missed, a fruity and forward style, bursting with energy and delicate bubbles, notes of white peaches, delicate orange, jasmin, juicy, fresh with moderate plus acidity, the alcohol is perfect at 11.5% abv, great as an aperitifs, super table friendly, great with Prosciutto and antipasti platters or a simple beef lasagna.

Available through Nixan Wines

Top South African chefs, authors and food bloggers taking part at the Cape Town Good Food and Wine Show – May 23 to 26

Christiaan Campbell Delair Graaf

The Cape Town Good Food & Wine Show – South Africa’s premiere food, wine and lifestyle exhibition – will play host to some of South Africa’s most celebrated chefs, authors and food bloggers who will show off their culinary skills and show that this country is right up there when it comes to international culinary trends.

Grace Stevens Cupcakes by Design

The event, which will be held at the Cape Town International Convention Centre from May 23 to May 26, will also feature international celebrity chefs, Gordon Ramsay, French pastry chef Eric Lanlard, Australian chef Bill Granger and Isabella Bliss, winner of Junior Masterchef Australia and her twin sister, Sofia.

The South African contingent comprises an interesting mix of personalities who will all share their expertise in the cooking arena in different ways.

They include:
• Andrea Leeson, owner of The Red Kitchen, has been passionate about being creative with food since her days at school, where she provided healthy alternatives at the tuck shop. Her passion for art, design and cooking have all come together in baking, particularly in her unique hand-painted biscuits and cakes.

• Anél Potgieter’s blog lifeisazoobiscuit was the recent winner of the 2013 Eat Out DSTV Food Network Produce Best Food Blog of the Year Award. This follows on from her winning SABC2’s first season of Dinner Divas in January  in which 12 food bloggers were pitted against each other. She is also a regular face on SABC3’s breakfast show, Expresso, and her recipes and photographs are often shared on the leading foodie site of Food24.

• Annerie MacDonald is a cake decorator and sugar art teacher and is also the chairlady of the South African Cake Decorators Guild for the Somerset West branch. MacDonald, who has her own small business called Anny MacCakes, has been decorating for 12 years and teaching for the past five years. Her main focus is on creating wedding and speciality cakes. On Thursday, May 23, she will be preparing a soft cake for covering with sugar paste and will then be using ready-made ornaments to complete the task.

• Bjorn Guido is the owner and executive chef of the Millhouse Kitchen at Lourensford. He combines his rich pedigree in the kitchen with his natural entrepreneurial instincts. As one of South Africa’s most successful young chefs, he brings his cheeky, irreverent attitude to seasonal local produce to create dishes that surprise and delight the palate.

• Christiaan Campbell, Executive Chef at Delaire Graff Estate, Stellenbosch, will be in action in the Real Food Theatre and the Little Children’s Theatre and will be using free range and ethical produce.
• Debbie and Wally Fry, committed vegetarians, started the Fry Family Kitchen and will be showing how to create delicious and cruelty-free food that has as little impact on the natural environment as possible.

• Franck Dangereux of the Foodbarn will be doing his demonstrations in the Real Food Theatre on Friday, 24 May. “It will be something with sustainable seafood and exotic mushrooms. I am also doing a demo in the brilliant baking theatre, baking bread.”

• Geoffrey Murray, Executive Chef of Conrad Pezula Resort and Spa, first started working in restaurants at the age of 13. Since then he has achieved international renown for his prowess in the kitchen. Murray will be cooking at the Real Food Theatre and Little Chef’s Theatre on May 23 and is particularly excited about working with children and teaching them about the wonderful world of food.

• Grace Stevens is the founder and owner of Cupcakes by Design in Cape Town. She is the author of Celebration Cakes, step by step with fondant, which was awarded the 2012 Gourmand World Cookbooks Awards for the best South African Dessert Book. Grace teaches the art of fondant modelling and cake decorating in Cape Town. She is a member of the South African Cake Decorators Guild and has become well known for her flower fairies and their original faces. She will be demonstrating a flower fairy at the show.

• Jane-Anne Hobbs is a writer, editor and cook and has been fervently interested in food for most of her life. Her successful independent blog Scrumptious - which pioneered recipe blogging in South Africa - launched a new career for her as a food writer and recipe developer. Her first cookbook is Scrumptious: Food for Family and Friends.

• Samantha Linsell has had 20 years of hospitality management and food marketing experience under her belt, and now works as a professional food stylist and recipe developer She writes the popular food blog: She has written her first cook book, Drizzle and Drip, which was published in July last year. Samantha will be giving a talk on Friday, May 24, around recipe development, food styling, and photography for blogs.

• Sanli Albertze has been decorating cakes for 19 years. She has won numerous gold certificates at shows and is also a qualified tutor (from basic to advanced levels) of the South African Cake Decorators Guild.  She teaches all the different techniques in cake decorating and sugar art, but her big love is Royal Icing. At the show on Sunday, May 26, she will be demonstrating how to do a  “Picture in Paste”.

• Sarah Graham will be speaking on her experiences as a blogger, food writer and cook book author. Sarah is currently filming a 13-episode TV show based on her cookbook bitten, set in and around Cape Town. The show has begun airing on SABC 3 on Sundays at 3.30pm.

For more details go to Booking is also open at Computicket.

Saturday, May 11, 2013

Reyneke Stellenbosch Sauvignon Blanc 2011 90 Points

Having found a few cases in one of the hotel cellars! under perfect cellaring conditions, I was intrigue to see how the wine could have developed ?Well, it was still as fresh as a daisy, pure, delicate, textured, complex layers, fresh with sweet peas and stone fruit note, the alcohol is perfect at 12% abv, peaking now, fruit holding well, fleshy and spicy, musk complexity, long and persistent.

Friday, May 10, 2013

Southern Right Walker Bay Sauvignon Blanc 2012 92+ Points

When I first tasted the 2012 upon released last year in June, I knew there was something special with this vintage, it was already seductive, yet not in your face style, it had restraint akind to the subtlety of Loire Sauvignon, spot on ripeness for a Walker Bay Sauvignon Blanc with impressive textural complexity, engaging style, a year has nearly gone by and re-tasting a bottle recently reveals Southern Right pedigree as one of South Africa’s most consistent Sauvignon Blanc, impressive in the first 3 years, yet combining amazing power and does not loose it’s freshness and fruit with cellaring.

2012 reveals a striking purity, seamless, un showy, old world restraint, with notes of grapefruit, papaya, elderflower, Pouilly Fume like minerality, juicy, perfectly dry with a spicy farewell, pin point acidity, zesty, fleshy mid palate, moderate alcohol of 13% abv, table friendly, long and persistent. Now until 2019+

Top 100 SA Wines Show public tasting

Thursday, May 9, 2013

Southern Right Hemel-en-Aarde Valley Pinotage 2010 92 Points

Ruby red with purple reflections, clean, moderate plus intensity, focus with impressive purity, dark plums, mulberries, clay minerals, spicy oak.

Dry with moderate plus acidity, fresh and precise, lots of energy, crunchy dark red fruits, succulent, savory texture, black olives note, elegant with a Pinot Noir like structure, moderate tannins, long and persistent.
Without a doubt South Africa’s most elegant Pinotage with an impressive consistency. Now until 2023

Wednesday, May 8, 2013

KWV The Mentors Orchestra 2011 93 Points

Following on previous vintages, The Mentors Orchestra is fast setting the pace as being one of South Africa's finest and most consistent new wave Bordeaux style blends, a Cabernet Sauvignon led blend with Merlot, Petit Verdot, Cabernet Franc and Malbec, sourced from prime vineyards across the Coastal Region.

Ruby red with purple reflections towards the rim, clean, moderate plus intensity, ripe blackcurrant, cassis, plums and mulberries, bright purity of fruit, earthy, stony minerals, some classic Cabernet herbaceous note, not green, violets note with delicate layers of cedar wood, graphite and pencil shavings complexity, very left bank like.

Dry with juicy black currants and cassis follows through, crunchy, moderate plus tannins, lending a firm structure, yet with ample fruit to support development, moderate plus acidity, lively and lots of energy, savoury, hints of black olive preserves, structured full bodied with well integrated high alcohol of 14.5%, lingering.

Best served aerated at least 4 hours, now until 2025+


Entries now open for 2013 Competition

Entries for First Round of The Bollinger Exceptional Wine Service Award 2013 are now open and candidates are urged to enter soon as entries close on the 31 May 2013. See below for entry details.

The high standards attained by previous winners, Wayve Kolevsohn in 2012 (Sommelier at The Roundhouse at the time and currently Sommelier at The Test Kitchen) and Joakim Hansi Blackadder in 2011 (Sommelier at The Roundhouse at the time and now at Rust en Vrede), have set the benchmark for aspirant sommeliers. As with the 2011 and 2012 competitions, the winner of the 2013 competition will be announced in November 2013 and will win a trip to France including a trip to the prestigious House of Champagne Bollinger. Wayve Kolevsohn is presently in Champagne enjoying her prize and celebrating her victory, no doubt with a glass or two of Champagne Bollinger.

The 2012 Awards runner-up, Kayetan Meissner, a Sommelier at the Saxon Boutique Hotel in Johannesburg, won a one night stay for two, including bed and breakfast, at Ellerman House, which overlooks the Atlantic Ocean.

This annual competition, which is aimed at enhancing and recognising the calibre of local sommeliers and wine service staff, was launched in 2011 and proved to be a resounding success.

Ginette de Fleuriot, Marketing Manager at Vinimark The Wine Company and organiser of The Bollinger Exceptional Wine Service Award anticipates more entries this year, “We look forward to an increased number of entrants for The Bollinger Exceptional Wine Service Award 2013 and to wider representation from all of South Africa’s premier tourist regions.”

Champagne Bollinger is proud to be the main sponsor of the prestigious The Bollinger Exceptional Wine Service Award. The competition is a joint initiative between Vinimark The Wine Company (importer of Champagne Bollinger and South Africa’s largest independent specialist wine wholesaling company) and The Reciprocal Wine Trading Company, importers and distributors of Riedel Glassware.

Ginette de Fleuriot comments further, “This industry-wide initiative was established to advance the interests of all of the country's fine wine producers, as well as those who make their living from the sale of wine in hotels, restaurants and wine bars. The sponsors and organisers trust that this competition will continue to act as a catalyst for the hospitality industry to expand training facilities and support local sommeliers and sommeliers-in-training, in the interests of all those who enjoy dining out.”

Neil Grant, Chairperson of the South African Sommelier Association (SASA), states: “Wine service has a poor history in South Africa and only with incentives such as these will we find an improvement within the industry. Chefs in South Africa over the past 10 years have proven how good they are and now wine stewards/sommeliers need to be part of this movement so we can challenge the international markets.” SASA has committed to mentoring the winning candidates to further assist in guaranteeing continued professional wine service of an international standard.

The competition entry criteria are:

·         Those currently employed in the service of food and wine and with a history of a minimum of three years of such service.
·         Contestants are required to have substantial knowledge of the local wine scene and of the professional service of both food and wine.
·         An adequate knowledge of international wine appellations and styles of wine is also a prerequisite.
·         More importantly, however, the contest examines the ability of those selling wine in the hospitality industry to relate what is produced in South Africa to the expectations of international visitors more familiar with the major wine producing regions of the world.

Competition dateline

First Round: Registration Forms and the completed Question Paper are to be submitted no later than 31 May 2013.

Second Round: The Second Round will take place in August 2013 at venues to be announced.

Final Round: Finalists will compete in Cape Town in October 2013 at a venue to be announced.

Competition winner announcement: The winner of The Bollinger Wine Service of Excellence Award will be announced in November 2013.


Judges at all rounds of the competition will include internationally trained sommeliers; Cape Wine Masters; and members of the hospitality trade.

To enter The Bollinger Exceptional Wine Service Award

For more information contact:
Ginette de Fleuriot
Vinimark Head Office
Tel: 021 – 886 9165


Michael Crossley
Reciprocal Wines & Riedel Glassware
Tel: 011 – 482 9178

For further details on this year’s contest, go to

The Bollinger Exceptional Wine Service 2012 Awards

2012 Winner:
·         Wayve Kolevsohn: Previously employed at The Roundhouse in Camps Bay and currently the Sommelier at The Test Kitchen, Cape Town;

2012 Runner-up:
Kayetan Meissner: A Sommelier at the Saxon Boutique Hotel in Sandhurst, Johannesburg.

2012 Judges:
·         Mia Martensson, Sommelier and Sales Manager for The Winery Of Good Hope
  • Kent Scheermeyer, Sommelier and founder of KSconsult
  • Neil Grant, Sommelier and co-owner of Burrata Restaurant, Cape Town
  • Ginette de Fleuriot, Cape Wine Master & Marketing Manager for Vinimark The Wine Company
  • Higgo Jacobs, Sommelier and consultant
The finalists will be judged on wine and food service and will be tested on the following:

        wine styles and terminology
        wine label information
        wine regulations
        regions of origin
        major international wine regions and their wines
        identifying wines in a blind tasting
        service techniques
        food and wine pairing
        wine storage
        social skills and ability to interact with the patron

Background on The Bollinger Wine Service Award

One of the impediments to publicising the achievements of South African wine has been the absence of a class of wine waiters able to communicate the finer points of our wines and place them in an international context.

The past few years have seen important changes which have come some of the way in addressing this gap. These include the involvement of the Cape Wine Academy in creating a qualification for wine service professionals, and the investments in waiter training driven by WOSA (Wines of South Africa) under the Fundi programme ahead of the FIFA World Cup 2010. The increasing number of internationally trained sommeliers living and working in South Africa is also no doubt contributing to a raised level of awareness around issues of wine service.

An annual competition – aimed at encouraging those who seek to make a living from wine service – is clearly part of the next stage. Sponsored by Champagne Bollinger and with infrastructural support from Riedel Glassware, The Bollinger Exceptional Wine Service Award has been established to bring focus – and recognition of achievement – to the growing group of professional wine waiters in South Africa.

The recently formed South African Sommelier Association(SASA) is fully behind The Bollinger Exceptional Wine Service Award and some of its members will be judges at the competition. The association aims to provide training and mentorship to guarantee the continuous development of professional standards of wine service at the highest level.



Naming their iconic wines and winter dishes after the extraordinary characters
 from the  estate’s colourful past

At Muratie, the passion for preserving the estate’s rich heritage and the intriguing human stories woven into the very fabric of its centuries old history, are captured in every nook and cranny of this family farm, where the unique old-world ambience is almost tangible.

A visit to Muratie today, still guarded over by ancient oak trees, reveals a piece of history where time has largely stood still. The original open fermenters and winemaking implements in the werf that greet you on arrival; the rickety cob-webbed tasting room with stained glass windows; the renovated original old fermentation tanks, with their tartaric encrusted walls, where lunches and functions are held; the antique carpets and furniture; and original art; all adorn a unique and magical environment where you can still enjoy good wine, honest farm food, and great hospitality.

Even the wines reflect a tangible sense of time suspended. The Melck family has honoured the estate’s fascinating history by naming all Muratie’s Iconic Wines after extraordinary characters from the farm’s colourful past, each with its own enchanting story described on the back label. And there are a myriad stories reaching as far back as the 17th century, making Muratie one of the oldest wineries in the Cape Winelands. “Each of our wines has its own personality,” says co-owner Rijk Melck. “Our red cuvée is named Ansela van der Caab, while our white cuvée is the Laurens Campher. George Paul Canitz, of course, is the name of our Pinot Noir, and our Merlot is named after Canitz’s daughter, Alberta Annemarie, affectionately known as Annemie. The Shiraz is named after my father, Ronnie Melck, our Chardonnay after his granddaughter, and my daughter, Isabella, our MCC after high society hostess, Lady Alice, who bought Muratie in 1909, and our Cape Vintage after legendary barefoot winemaker Ben Prins.”


Muratie Ansela van de Caab 2009

This cabernet sauvignon-led Bordeaux-style blend honours Ansela, whose remarkable story is written into South African folklore as an icon of the struggle against the horrors of slavery at the Cape in the late 17th century.

The Muratie Ansela van de Caab 2009 retails nationally for approximately R175.

Muratie Laurens Campher 2012

This unique blended white wine pays tribute to the first owner of Muratie, the passionate and determined young German soldier who fell in love with a slave-girl at the Castle in Cape Town. During their 14 year courtship, Laurens frequently walked the 64 kilometres to Cape Town and back, a three day trip, to see his beloved Ansela. When she was eventually emancipated, Ansela returned as Laurens’ wife to Muratie. The oak tree she planted to bless their marriage still stands on Muratie, as does a small white house, their first home, built for them by Laurens.

The wine is a blend of chenin blanc, verdelho, viognier and sauvignon blanc with intense flavours ranging from honeysuckle to pineapple, and a sturdy backbone redolent of the eponymous Laurens Campher. All the cultivars except the sauvignon blanc were barrel fermented. The wine was matured in barrel for six months.
The Muratie Laurens Campher 2012 retails nationally for approximately R95.

Muratie George Paul Canitz Pinot Noir 2010

This wine honours the former owner of Muratie who had two great passions in life: painting and pinot noir. Painting into his 70’s he earned fame both locally and internationally. But as the first ever pinot noir grower in the country, it was his palate for pinot which earned him the greatest renown.

With hints of strawberries, fresh cherries and French Oak and a delicate long finish, the George Paul Canitz Pinot Noir salutes the artist ... and his palate for pinot.
The Muratie George Paul Canitz Pinot Noir 2010 retails nationally for approximately R165.

Muratie Alberta Annemarie Merlot 2009

Previously called Muratie Merlot, this wine pays tribute to Alberta Annemarie, daughter of GP Canitz: a remarkable woman who, upon her father’s death, became one of the first female wine farm owners in the country, and who, like fine wine, only improved with age.

This wine displays a dense purple colour with cherry, cranberry and a hint of chocolate on the nose followed by blackcurrants and dark chocolate on the palate. It is a full bodied wine, yet subtle, with well integrated oak giving it a lasting finish.
The Muratie Alberta Annemarie Merlot 2009 retails nationally for approximately R95.

Isabella Chardonnay 2011

Named after the beautiful Isabella Melck, this Burgundian style Chardonnay displays elegant notes of citrus and a lingering mineral finish. With perfectly integrated wood and a juicy fruit centre, this wine appeals to both wooded and unwooded chardonnay drinkers.
The Muratie Isabella Chardonnay 2011 retails nationally for approximately R95.

Muratie Ronnie Melck Shiraz 2009

This wine, previously called Muratie Shiraz, was renamed to honour family patriarch and legendary winemaker, Ronnie Melck, who loved Shiraz. An intensely red wine with a violet edge, it offers rich floral and berry notes with hints of green peppercorns and gamey nuances, supported by a sweet spiciness with a vanilla, crème brûlée aftertaste.
The Muratie Ronnie Melck Shiraz 2009 retails nationally for approximately R100.

Muratie Lady Alice Méthode Cap Classique 2010
Muratie’s Cap Classique honours Lady Alice Sarah Stanford, society lady of note who turned every event into a dance party, who was married to a senator and bought Muratie in 1909. With its lovely acidic backbone and a long, smooth finish underlined with fuller biscuit flavours from the lees contact and malolactic fermentation, this classic blend of Pinot Noir and Chardonnay toasts this lady of pleasure.
Muratie Lady Alice Méthode Cap Classique 2010 retails nationally for approximately R120.

Muratie Ben Prins Cape Vintage 2009
Muratie’s Cape Vintage is produced from a vineyard planted way back in 1965. The varietals (Tinta Barocca, Tinta Roritz, Tinta Francesca and Souzao) are all planted in the same block. This block is harvested at once so this “field blend” is unique to the Muratie Cape Vintage. Matured in old 225 litre French Oak barrels for a minimum of two years, this world-class liqueur wine pays homage to Muratie’s legendary winemaker, Barefoot Ben.
Muratie Ben Prins Cape Vintage 2009 retails nationally for approximately R170.


Following suit, Muratie’s Farm Kitchen’s menu also pays tribute to some of these intriguing personalities. Rijk’s wife Kim, and Leentjie Leask who recently qualified from the Institute of Culinary Arts (ICA), oversee the preparation of this honest farm lunch, using fresh ingredients from Muratie’s organic vegetable garden and specialty foods from highly esteemed local suppliers like Dalewood Fromage and Wild Peacock Food Emporium.


Soup of the day (R45)
Suggested wine – Isabella Chardonnay

Wholesome homemade soup. Made to help endure the cold winter days. Served with fresh farm baked bread.

George Paul Canitz Venison Carpaccio (R65)
Suggested wine – George Paul Canitz Pinot Noir / Ronnie Melck Shiraz

George Paul, passionate artist and pinot noir pioneer, had a definite flair for blending a rich combination of colours, as does this platter which brings together a palette of flavours, comprising venison carpaccio, fresh rocket and homemade organic red onion marinade topped with Parmesan shavings.

Alberta Annemarie Offal (R95)
Suggested wine- Alberta Annemarie Merlot

One of Muratie’s signature dishes, this traditional meal, served with farm baked bread and salad, pays tribute to the feisty lady, daughter of GP Canitz, who owned and ruled Muratie from 1958 until 1987.

Laurens Campher Lamb Shank (R130)
Suggested wine – Ronnie Melck Shiraz/Ansela van de Caab

Organic slow roasted Karoo lamb shank with rosemary, served with creamed potatoes, caramelised carrots and baby peas, this dish pays tribute to Muratie’s first owner.

Ansela van de Caab Platter (R115)
Suggested wine – Laurens Campher

The much spoken about love affair between Muratie’s first owner, Laurens Campher, and his slave-girl sweetheart, Ansela van de Caab, is captured in this robust platter of flirtatious taste and local favourites, including assorted cheeses, fresh farm bread, an array of cold meats, dips, preserves and koeksisters.

And there is always a Chef’s Special of the Day


Wherever you are on the estate you cannot help being moved by a sense of the many generations who have lived and worked there. The buildings, the artefacts and even the shrubs and trees exude an aura of the colourful past reaching towards an even more fruitful future.

So take time out to explore this magical environment and take heed of the words of George Paul Canitz: "It's the smooth bouquet that counts - drink Muratie wines made from the finest grapes, ripened in the South African sun. Every drop in your glass is full of flavour and strength; it gladdens the heart and loosens the tongue. It is the strength of a pure wine that enables you to face care and trouble with a lighter heart and so quickly dissipate that feeling of depression. In this manner it incidentally fortifies the body against infections and disease.”

The many and varied attractions at Muratie include:

·        Wine tasting daily between 10am and 5pm in Muratie’s rickety cob-webbed old-world tasting room;
·        The Melck family’s home-made preserves and treats for sale at the tasting room, which include nougat made from their own free range eggs, honey from the hives in the blue gum grove on the hill above the tasting room, home baked rusks, and green fig preserves and apricot jam, made by Rijk’s mother Annatjie and his wife Kim, from fruit grown on the farm;
·        The Farm Kitchen restaurant;
·        Winery and history tours by appointment;
·        GP Canitz Art Gallery in the refurbished historic concrete tanks in the cellar;
·        Self-catering accommodation in GP Canitz’s original art studio which he built with bricks made on the farm;
·        Functions hosted in the cellar inside old tartaric acid-encrusted Burgundian open fermenters which have been renovated and opened up for guest entertainment;
·        Private tastings in the Kneipzimmer, GP Canitz’s drinking den;
·        Regular music concerts and art exhibitions.
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Custodians of Muratie Wine Estate

The rich history of Muratie revolves around four great eras which have been integral to the development of this historic estate:

·         Laurens Campher and Ansela van de Caab (1685 – 1735), where it all began.
·         Martin Melck, one of the Cape’s great landowners and farmers, and the Melck/Beyers line (1763 – 1897) - additional information below.
·         George Paul Canitz and his daughter Annemie (1925 until 1987). George Paul Canitz, the famous artist whose paintings still adorn the walls at Muratie, made the first pinot noir at the Cape after planting this famous Burgundian grape in 1927. He farmed Muratie with his daughter, who took over from him when he died in 1958.
·         Ronnie Melck and the Melck Family Trust (1987 until the present day). Today the farm is managed full-time by Ronnie’s son, Rijk, who is aided by his brother, Anton, his sister Charla, and their mother Annatjie.

Rijk Melck, a medical doctor, humbly refers to himself as ‘the present custodian’ of Muratie. Matriarch Annatjie Melck, ‘chief of aesthetics at Muratie’, lives in the Muratie Manor House. Born in the Karoo and owner of Oom Samie se Winkel in Stellenbosch, Annatjie, a highly accomplished cook, will be publishing her own cookbook next year. Rijk and Kim and their two daughters, Isabella and Catherine, also live on the farm. Muratie will no doubt remain in family hands, because the youngest generation has already been infected by the love and passion for wine and the land.

Muratie Winemaking team

The winemaking team is made up of Rijk Melck, Francois Conradie (winemaker and farm manager) and Riaan Krediet (assistant winemaker), who has been part of Muratie’s very successful social upliftment programme.