Saturday, August 31, 2013

Lismore Chardonnay 2011 92 Points

Ripe and perfume Chardonnay, bright acidity, structured and chiselled, linear, tangy, textured mid palate, long lenght, only 1100 cases produced, highly recommended

Alcohol: high | 14 % abv

Origin: Greyton

Notes: peach | apricot | citrus | smoky | nutty

Ideal drinking occasions: special celebration

Serve with: 7 minutes 220 degrees roasted yellowtail, soba noodles

Drink: now until 2021


The Paarl Wine Route Challenge Winners  and dignatories.  From left to right are Neil Pendock, Albie van der Westhuizen (KWV), Michela Sfiligoi (Ayama Wines), Gerhard van der Watt (Perdeberg),  Philip du Toit (Mount Vernon) and Stuart Richardson (Mellasat Vineyards – Chairman Paarl Wine Route)

Ayama Wines had a double whammy at the Paarl Wine Route Challenge this week when their Chenin Blanc 2012 was crowned Champion Wine for 2013 in the Chenin Blanc category,  and the Merlot 2012 was first runner-up  in the “Winemaker’s Choice” category.

Ayama’s Michela and Attilio Dalpiaz are over the moon; “We love Chenin, and always have since we “met” it the first time when visiting South Africa many years ago.  We believe in this varietal and therefore have  18 ha in full production with another 2 ha of newly planted Bush Vines, from a total area under vine of  60 ha.  What is interesting is that the 4 blocks planted in 1989 and 1992 are still producing well with  8 to  10 tons per ha, so we are very happy with our Chenin vineyards at the moment” . This is Ayama’s top selling wine with distribution in 18 countries, as well as a list of awards which include a silver last year at IWSC and a silver at the 2012 Michelangelo Awards.  The cellar door price is R46 per bottle.

The award for the Merlot came as a pleasant surprise and the team is incredibly happy with the recognition for this wine.  Michela says that she chose to enter it because she loves the taste of the berry  and a very well done Merlot reminds you of that . “Although the Merlot category is very highly competitive world-wide, we find that once people have tasted ours, the doors often open with regular orders coming in, “ she commented. The cellar door price is R55 per bottle.

With a star-studded list of wine experts on the tasting panel, this competition means a lot for a new kid on the block,  which Ayama is at this stage.  “I was honoured that our Chenin  Blanc did so well especially with passionate lovers of this varietal like Mr Chenin himself,  Ken Forrester,  on the list.  I feel as if every one of our wines is my “baby” and when they perform, I am so proud of them and all of us at the farm who contribute to their success, “ says Michela.

Lismore Viognier 2011 93 Points

South Africa's finest expression of Viognier to date, Condrieu like, touch oxydative, perfume, textured mouth feels with racy and vibrant profile, high energy, only 3000 bottles made, seek it out.

Alcohol: very high | 14.5 % abv

Origin: Greyton

Notes: apple | tangerine | lemon | smoky | nutty

Ideal drinking occasions: cool autumn / winter nights

Serve with: baked cod with garlic and parsley

Drink: now until 2017

Lismore Barrel Fermented Sauvignon Blanc 2011 90 Points

Pouilly Fume kind of restraint and smoky profile, subtle oaking, ripe profile, juicy, there luminosity, one of the top 5 of it's style made locally, only 3000 bottles made.

Alcohol: high | 14 % abv

Origin: Greyton

Notes: lemony |passion fruit | blackcurrant | stony | spicy

Ideal drinking occasions: winter dinner time

Serve with: seafood paella

Drink: now until 2015+

Friday, August 30, 2013

Mount Babylon SMV 2010 92+ Points

SMV normally stands for Rhone style blends with Shiraz, Mourvedre and Viognier, however here is not the case for this limited release 8 barrels only productions of judiciously blended Shiraz, Malbec and Viognier, hence the acronym!

Captivating almost a ripe Pinot in secondary evolution, the airy texture and plush tannins with bright acidity lending delicate freshness and zest to this full bodied wine, is a must have in any collection, one of Walker Bay district top 3 finest red blends

Alcohol: high | 13.9 % abv

Origin: Walker Bay

Notes: plums | olive | graphite | truffle | tobacco

Ideal drinking occasions: wintertime

Serve with: grilled lemon chicken breast, rich tomato gravy, whole wheat organic pasta

Drink: now until 2023

Oak Valley Pinot Noir 2011 92 Points

The small “pocket” of land between Oak Valley and Paul Cluver Estate is by far, the prime site for perfectly ripe and structurally clean Pinot Noir in Elgin, consistently delivering impressive Pinot, though only 2+ years old, this is showing impressive depth and layered complexity with a savory texture, engaging pin point freshness and crunchy tannins, good energy here, highly recommended.

Alcohol: moderate | 13 % abv

Origin: Elgin

Notes: cherries | strawberries | salami | mushroom | spicy

Ideal drinking occasions: special celebrations

Serve with: stir fry Shiitake and wooden ears mushroom with grilled pork fillet

Drink: now until 2023

KWV Reserve Collection 2011 92 Points

This wine was shown blind to me at a dinner party, for the whole duration of the meal I was under impression I was firmly tasting and enjoying a very fine Hemel-en-Aarde or Elgin for that matter, a top notch Chardonnay, only at dessert time, when label was revealed I realized where it came from, not surprising considering their Mentors range, but between the Classic Collection and the Reserve Collection for a mere +/- R 70 more, this is a cracker wine, significantly better that the 2010 and lower in alcohol, great at the table and way over delivers on it’s price point, seek it out, you will not be disappointed.

Alcohol: moderate plus | 13.5 % abv

Origin: Western Cape

Notes: lime | tangerine | hazelnut | honey | toast

Ideal drinking occasions: dinner with close friends

Serve with: snails in garlic butter

Drink: now until 2022

Babylonstoren Chenin Blanc NV 81 Points

Not often one comes with a Non Vintage Chenin Blanc! (I’ve look all over the bottle, could not find a single indication printed!), more of a good quality dry white wine, without much varietal character than anything else, textured though! good aperitifs or light food

Alcohol: moderate plus | 13.5 % abv

Origin: Western Cape

Notes: apple | lemon | hay | melon | fennel

Ideal drinking occasions: anytime

Serve with: steam black bass with crunchy green vegetables, sesame oil

Drink: now until 2014+

Get first taste of J.C. Le Roux La Fleurette Non-Alcoholic at exclusive pop-up tasting

J.C. Le Roux - Ice Cream pairing

Available from Sunday, 1 September until Saturday, 7 September at The House of J.C. Le Roux, Devon Valley, Stellenbosch

Celebrate spring in the Winelands with an uplifting pop up tasting experience at The House of J.C. Le Roux and get your first, exclusive taste of the newly launched La Fleurette Non-Alcoholic.

Available from Sunday, 1 September until Saturday, 7 September, bubbly fans will be treated to three sensational tastings paired perfectly with J.C. Le Roux wines. For the sparkling pink debutante, La Fleurette Non-Alcoholic, a fresh strawberry drizzled with white chocolate will prove irresistible. La Vallée will be pure indulgence with a cream cheese, maple syrup and pecan nut ice cream, whilst the blushing La Vallée Rosé will be served with a pomegranate ice cream.

Visitors can take their spring celebration home for extra indulgence, with both La Vallée and La Vallée Rosé flaunting stylish, limited edition gift boxes decorated with a beautiful butterfly motif to herald the arrival of the new season. The gift packs are available exclusively at The House of J.C. Le Roux, as well as Makro, at R75 and R85 respectively.

The pop up tasting costs R50 per person. Booking is essential, phone 021-865 8200. 

  • The House of J.C. Le Roux, situated in the Devon Valley in the heart of the Stellenbosch Winelands, is open seven days a week. Le Venue is open from 09h00 till 16h00 with breakfast served between 09h00 and 11h00 and lunch from 12h00 till 15h00. Visit or follow @LeGoodLife on Twitter.

Thursday, August 29, 2013

Stellenbosch at Summer Place paired to perfection

Gauteng’s glitzy Winelands affair now even more exclusive

Wednesday, 30 October 2013

On 30 October, Gauteng socialites will be able to indulge in the very best the Stellenbosch Winelands has to offer when Sanlam Private Investments (SPI) hosts the fourth Stellenbosch at Summer Place event – an unsurpassed pairing of wines, food, art, music and fashion from the country’s premier wine destination.

Intimate, engaging and slick, this year the country’s pioneering wine route is raising the bar with a more fine-tuned and focused grapes-gourmet-and-gallery affair, by flawlessly pairing the finer things in life in one holistic extravaganza.

“Our focus this year is on creating an unbelievable sensory journey to surprise and delight our guests. Stellenbosch’s best wines, finest chefs, freshest music, rarest art and edgiest catwalk fashion will be uniquely and cleverly paired to provide a carefully curated taste of the Stellenbosch lifestyle – using all the senses!” shares Annareth Bolton, CEO of the Stellenbosch Wine Routes.

Only the very top winemakers and chefs from South Africa’s premier wine region will travel to Jozi for the event. The carefully selected wines on offer were chosen through a strenuous selection process and abide by the wine route’s high quality standards. In keeping with the event’s pairing theme, each wine will be teamed with a signature dish in a unique ambience. And each will be delivered in a unique ‘attraction’ to complete the experience - from music to an intimate fashion show or even a private one-on-one session with a leading art expert.

This year’s chef line-up includes five of the finest maestros from the Stellenbosch Winelands, all set to pair their gourmet creations with the stellar wines for an unrivalled culinary lifestyle experience. They are Michael Broughton of Terroir, Bertus Basson of Overture, George Jardine of Jordan Restaurant; Christiaan Campbell of Delaire Graff Estate, and Grégory Czarnecki of Waterkloof Restaurant.

As well as stimulating the taste buds and offering a variety of artistic flavours and textures to savour throughout the evening, Stellenbosch at Summer Place 2013 will be a highly visual feast. Those looking to understand the investment value of their wine or art collection will find benefit in rubbing shoulders with wine and art gurus at the event.

Tickets are limited and flying fast so get yours for R500 on now. This sought-after pass includes all the food, wine and swanky entertainment on the evening. The luxurious Summer Place is located in Hyde Park and doors open at 18h30.

For more information on Stellenbosch at Summer Place 2013 contact Elmarie Rabe at Tel: 021 886 8275, send an email to or visit

About Sanlam Private Investments
Part of the Sanlam Group, Sanlam Private Investments (SPI) is a holistic, integrated wealth management business that provides advice and manages assets for high net worth private individuals and their families in South Africa, the UK, Western Europe and Australia. 400 people across 23 international offices manage R120bn in assets under management and administration for 30,000 clients. In South Africa SPI has offices in Johannesburg, Pretoria, Durban, Claremont, Tygervalley, Stellenbosch, George and Knysna.

For more information visit or follow them on @SPIMasterMind.

Elite tastings of Desiderius Pongrácz at Soweto Wine Festival

Thursday, 5 September to Saturday, 7 September, University of Johannesburg’s Soweto Campus

Seize the moment and visit Pongrácz at the Soweto Wine Festival from 5 to 7 September at the University of Johannesburg’s Soweto Campus, to savour South Africa’s leading Méthode Cap Classique range, including the singularly noble Pongrácz flagship, Desiderius Pongrácz 2008.

Exclusive tastings of this stunning Cap Classique with its white-golden hue and signature fluted bottle will be offered throughout the festival, so make a note to get your taste of this award winning prestige cuvée.

The entire Pongrácz range will be available for taste and purchase during the event. The stylish Pongrácz Brut with its wonderful foaming mousse and persistent bead will not disappoint, while the chic, enchantingly dry Pongrácz Rosé is sure to be the highlight of your visit.

Inspired by Desiderius Pongrácz, a Hungarian nobleman who revolutionised viticulture in the Cape, the elegant Pongráczrange is made predominantly of Pinot noir and Chardonnay, the grape varieties Desiderius Pongrácz helped to establish in the Cape Winelands.

Enjoy a flute of this fine Cap Classique range for a luxurious, unforgettable indulgence at the Soweto Wine Festival. The festival times are Thursday, 5 September and Friday, 6 September from 18h00 to 22h00, and Saturday, 7 September from 17h00 to 21h00. Tickets are available from at R300 (three day access) or R120 (one day ticket). Visit for the full programme.

For more information on Pongrácz, visit or Facebook. Follow @Pongracz on Twitter.


The surfer proves he is more than just a pretty face!

He may not have won the contest but it is MasterChef Australia Season 3 participant Hayden Quinn who is making the biggest splash in the food world.

When he was voted out of the hit series earlier this year, he received huge support from South African fans and made the decision then and there that he had to visit this country.

Quinn – who holds a degree in marine biology - will be one of the hottest attractions at the new look Good Food & Wine Show which comes to the Coca Cola Dome in Johannesburg from
 September 21 to 24.

The sexy surfer and chef is now one of Australia’s favourite new personalities. Hayden was crowned ‘Cleo Bachelor of the Year’ in 2012 and he has a new book and TV show coming out soon. He also has a project he’d like to do in South Africa.

He answered some questions put to him prior to his visit:

Tell us who inspired you to get into the kitchen?
I grew up in the kitchen with my mum. She was a home economist (she has since changed careers but is still better than me in the kitchen). I loved food, loved eating, and I was always very active so having good food was a massive driver for me to learn how to cook. From learning from mum in the kitchen at home to watching famous chefs like Jamie Oliver and Rick Stein on television I was always interested in food and keen to try as many foods and dishes as possible.

How would you describe your style of cooking?
Relaxed, fun, fresh, vibrant and sharing food that tells a story.

How has competing in MasterChef Australia changed your life?
A lot! It has opened so many doors for me and enabled me to do something that I love very much, from food (cook books, cooking shows), to travel (to places like South Africa for the GFWS), to sport (Ironman commentator).

What is your stand-out moment from the series?
Oh, that’s a tricky question!! The whole experience was pretty amazing but it was hard work! I was in the house for six months so it was a long time. But I think the stand out moment for me was probably in my first cook off in the MasterChef Kitchen where I won the challenge and then went on to gain the immunity pin that really set me up for the series. And going to New York was incredible; I love that city and have spent plenty of time there in the past.

Are there any particularly memorable moments from the series that weren't captured on camera?
I think some of the times when we were just at the MasterChef house were special. Times we could just spend together and hang out and chat. I also enjoyed sneaking out the front garage and riding my skateboard around, reminded me of surfing. I guess the little things kept it interesting.

Throughout the competition you had some tough challenges – what was your worst and favourite challenge, and why?
Worst would have had to have been the challenge in the Qantas First Class Kitchen. It was my first and only opportunity to captain a team and things did not go too well. I really love being a part of teams and feel I am a pretty good leader but this challenge was terrible! And yet another elimination for me! (I was in 10 out of 11 eliminations I think!)
The best challenge for me was on Matt Moran’s farm; real cooking, cooking over open fire, in the country, I guess similar to your braai cooking. It reminded me of camping and surf trips with mates where you cooked over hot coals.

What have you done since leaving the show – we believe that a TV show/book are in the pipeline, is this correct and can you tell us about them?
I have been a busy boy! Lots of amazing food, travels and sport focused things. I love being able to share with people how important a healthy and balanced lifestyle. I travelled last year to India and did a dinner for 200 Indian fans with Dani Venn at the Four Seasons Mumbai, it was an incredible experience. I also went to NY and did a little filming around part of the city I love. All the while I was working on my cook book.
I am also a part of a new wine label which is about to launch in Australia called Kooks which is all about accessible, tasty wine which gives back to the community.

Were you surprised how many people around the world followed the show?
Sure was! It is crazy to see the support from all over the world. I guess that is due to the accessibility of social media etc. but for example when I was eliminated from the show in South Africa, the tweets and Facebook posts that I received were incredible. Thanks guys! It’s great to know that people have enjoyed the food we cooked and that our Australian character can touch people all over the world.

You are a qualified marine biologist – do you see yourself using this degree in the future?
I use my degree every day. I think going to university is one of those things that has really set me up for life. I may not analyse the effects of CO2 on ocean acidification any more but I still have a huge passion for the protection of our oceans and have the degree under my belt has helped me a lot in understanding the importance of sustainable seafood and making sustainable seafood choices. I am also in talks with a South African organisation around sustainable seafood which is looking like a very exciting project so I can’t wait to talk more about that once we have it all locked in.

What has happened to the surfing and life-guarding?
What do you mean? They are very much still there, sounds like they have died a sad death! I still surf frequently (although I am a lot busier these days) and I also help out on the beach Lifeguarding where and when I can and when the boys need me. I had worked for the lifeguard service for seven years before MasterChef so it’s not something I could leave easily. I was also the beach services co-ordinator so not just working on the beach.

Where do your food dreams still have to take you?
I have a lot of big dreams and plans for the future. I am currently working on a very big project which is going to take my passions and my loves to the world. For me it is not only about food, food is just a part of my story, for me it is much bigger, it is about people, stories, health and wellness and of course about discovering more about our world. Watch this space!

What's the best culinary advice you've ever received?
There are a couple; 1. Cook what you love to cook. 2. Don’t worry so much about measuring (unless you are doing some crazy dessert) 3. Have a sharp knife!

Are you looking forward to your first visit to South Africa?
I cannot wait! I am so pumped, one of the things I love about what I do, and what I have done all my life is travel. And for me South Africa is one of those places I have always dreamed about visiting, for the surf (think Endless Summer) for the wildlife, and of course the people and the food. I love immersing myself in a country, a culture and sharing with others what I love, so I cannot wait to see what SA is all about.

What can visitors to the Johannesburg Good Food & Wine Show expect from you?
They can expect a lot of fun, some good stories and a heap of interaction with me. One thing I love about food shows is the ability to be face to face with people who love your food. Lots of questions, lots of chatting with the crowed and of course some fresh, tasty and simple recipes which I love to cook at home in Australia and there might even be one or two from my new book Dish It Up which is going to be available in December this year.
 The Johannesburg Good Food & Wine Show takes place from September 21 to 24 at the Coca Cola Dome. Booking at Computicket or go to


Last year’s Runner-up and two newcomers to the competition go through to the Finals

Runner-up of The Bollinger Exceptional Wine Service Award 2012, Kayetan Meissner (Sommelier at Bosman’s Restaurant at the Grande Roche Hotel in Paarl), is through to this year’s Finals where he will be competing against fellow Western Province Finalist, Barry Scholfield, Assistant Sommelier at Rust en Vrede Restaurant in Stellenbosch, and Xolani Mancotywa, Sommelier at the Saxon Boutique Hotel in Johannesburg.

The Semi-Finals took place on 5th August 2013 at Morgenhof Wine Estate in Stellenbosch. The six Semi-Finalists were judged by Neil Grant, Sommelier and co-owner of Burrata Restaurant and Chairperson of the South African Sommelier Association, Higgo Jacobs, Sommelier and Consultant, and Ginette de Fleuriot (CWM), Vinimark Marketing Manager.

The contestants were tasked with assessing and identifying two wines (unsighted) and providing a detailed food pairing suggestion with sound justification for each wine. They were then assessed on their ability to select a matching wine for a prescribed dish and to decant and serve it in the correct manner. Whilst doing so, they were challenged with questions and were expected to observe table etiquette and were also judged on appropriate patron interaction and service.

On Wednesday 9th October the three Finalists will meet at Ellerman House in Bantry Bay to challenge each other for the Riedel Glass Trophy, and a trip to the House of Champagne Bollinger in France.

Organiser of the Award, Ginette de Fleuriot CWM, is very impressed with the high calibre of the 2013 Finalists, “This is the third year that we are staging this competition, and each year, it’s most gratifying to see such exceptional young sommeliers coming to the fore. The Final will no doubt be fiercely competitive, not least because we, once again, will have a real North-South contest on our hands for this prestigious Award!”

The Finals will be a testing day of written exams, blind tastings and a practical assessment. They will be judged on a wide spectrum of wine and food service and will be tested on any number of the following:

•       wine styles and terminology
•       wine label information
•       wine regulations and 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

The winner of The Bollinger Exceptional Wine Service Award 2013 will be announced at an exclusive Champagne event at Ellerman House on 31st October 2013, and will win a trip to the prestigious House of Champagne Bollinger in France, including airfare and accommodation. The prize for the Runner-up is a one night stay for two, including bed and breakfast at the luxury boutique hotel Ellerman House, which overlooks the Atlantic Ocean in Bantry Bay.

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

The South African Sommelier Association (SASA) is fully behind The Bollinger Exceptional Wine Service Award and some of its members are judges at the Semi-Finals and the Finals. The Association aims to provide training and mentorship to guarantee the continuous development of professional standards of wine service at the highest level.

For further details, visit the official website:

Wednesday, August 28, 2013

Babylonstoren Mourvedre Rose 2013 90 Points

If you are looking for a kick ass rose, this Spring and Summer, Provencal inspired, at half the price of the imported stuff this 100% Mourvedre not only have the perfect rose hue, it is vibrantly crisp and juicy with a clean cut, bursting with freshly squeeze green lime juice, keep at least 2 bottles chilled at any given time, buy by the case load!

Alcohol: moderate | 13 % abv

Origin: Simonsberg - Paarl

Notes: raspberry | cranberry | currants | pepper | candyfloss

Ideal drinking occasions: anytime

Serve with: ceasar salad or smoked salmon trout

Drink: now until 2014+

Take the fun outside with OBiKWA Pinotage Rosé

Think outside the box and inside the picnic basket with delicious, yet simple morsels and OBiKWA Pinotage Rosé, the adventurous, everyday summer varietal wine.

If you enjoy scenic outings without the fuss, the refreshingly dry OBiKWA Pinotage Rosé is the ideal wine for your back pack.

"OBiKWA Pinotage Rosé abounds with soft and supple, ripe berry flavours. Chilled, this Pinotage Rosé it is the ideal summer quaffer and perfect to pop in your bag with all-time South African favourites such as biltong, nuts and dried fruit – a simple solution for a great day out,” says OBiKWA cellarmaster Michael Bucholz.

Life is a journey worth celebrating, so go on: stick your neck out and enjoy the great outdoors with OBiKWA Pinotage Rosé this summer!

OBiKWA is a down-to-earth range of easy drinking, quality cultivar wines expressing their true varietal character and rich, ethnic charm at an affordable price. The 750 ml bottles sell at around R28 at leading outlets country-wide

For more information on the wide range of OBiKWA wines visit and join the OBiKWA tribe on Facebook.


Sedgwick’s Original Old Brown, South Africa’s most iconic fortified wine, has received the best value award for the sherry-styled category at the Ramsay Media’s Best Value Awards and has been included in the 2014 Best Value Wine Guide.

The Best Value Wine Guide showcases a wide spectrum of wine styles available at R80 and under. All entries for the annual Best Value Awards competition are tasted blind by a panel of distinguished judges.

The full-bodied, dark and rich taste of Sedgwick’s Original Old Brown has secured a special place amongst South Africans since its launch in 1916 making it South Africa’s first Old Brown produced. Affectionately known as Obies, it is made in the Spanish Oloroso style with a slightly sweet taste and a distinctive nutty-brown colour.

It is synonymous with braai, camping weekends, winter dinner parties and outdoor festivals, and has a habit of popping up in memories of great moments shared with friends and good food.

Sedgwick’s Original Old Brown was first produced in the late 1800s and named after Captain James Sedgwick, who made the Cape his home after retiring from the sea. After opening a tavern, the Captain’s Rooms, he started trading in liquor products, including fortified wines, as well as cigars and tobacco. This led to the establishment of the company J Sedgwick and Co. After his death, Sedgwick’s sons took over the business which grew rapidly to eventually include the creation of new products. One of these was a fortified wine which they called Old Brown Sherry. 

Sedgwick’s Original Old Brown is available nationwide and retails for about R32 per bottle.

Tuesday, August 27, 2013

Wellington Wine Route in the City

Taste the crème-de-la-crème from the Mutual & Federal Agri Wellington Wine Route in a first ever, one-night only, Wellington “Quest for the Best“ wine showcase to be held at the Southern Sun Waterfront Hotel, on Wednesday, 4 September from 16:00 until 20:00.
his year yielded the fourth annual Wellington “Quest for the Best”, a competition initiated for Wellington by Wellington, celebrating the newly-found independent wine district’s quest to showcase the overall quality and diversity amongst its local producers.

Well-respected Sommeliers Higgo Jacobs, Joakim Blackadder, Miguel Chan and Neil Grant formed the judging panel for this years’ competition, the results of which will be announced at a lunch awards ceremony to be held on 4 September 2013.

Hot on the heels of the awards announcement, wine lovers and connoisseurs will have the opportunity to taste the crème-de-la-crème from the Mutual & Federal Agri Wellington Wine Route in a first ever, one-night only, Wellington “Quest for the Best“ showcase to be held at the Southern Sun Waterfront Hotel, on Wednesday, 4 September from 16:00 until 20:00.

Patrons can sip, sample and discover Wellington’s specific varietals and blends which will be presented in “pods” or stations with winemakers in attendance. The showcase will also feature the Top Ten Wines and Top Spirits from the "Quest for the Best" competition which will be announced at an awards ceremony held earlier that day. In attendance will be producers such as Alkmaar, Bosman Family Vineyards, Diemersfontein, Doolhof, Dunstone, Linton Park, Welbedacht (Schalk Burger & Sons), Wellington Wines and Bains Cape Mountain Whisky to mention just a few.

Tickets cost R60 per person, which includes a tasting glass and are available at Computicket. No alcohol will be served to under 18’s. Space is limited and booking essential.

For futher informaton contact the Wellington Wine Route office on 021 864 2479, email, or log on to their website