SAA chooses Top Performing Laborie MCC Blanc de Blancs as its Trophy MCC

Laborie’s MCC Blanc de Blancs 2010 has been chosen by SAA as its MCC of choice, to be served exclusively on board its worldwide fleet of aircraft in 2015. This multi-award winning MCC will be served in Business Class on all SAA domestic, regional and international flights.

South African wine producers submitted over 800 wines for consideration by an expert panel of 12 judges who then whittled the selection down to a mere 60 wines which are then chosen for on- board service.

“The annual wine selection is one of SAA’s most hallowed traditions and one that we—and the industry—take seriously. SAA is a showcase for South Africa on many fronts, not least of them our excellent local wines,” says Bongi Sodladla, SAA Senior Food & Beverage Manager and Sommelier, who leads the process.

This award crowns a stellar year for Laborie, which is fast becoming recognized as a producer-of-note of top quality MCC’s in South Africa.

The 2010 Blanc de Blancs, in particular, has been bringing home the medals. In 2014 it won the top MCC slot at the Amorim MCC Challenge for Best in Class Blanc de Blancs and was the only MCC to take home a Double Gold at this year’s Veritas Awards. In addition, the Laborie Brut 2010 won the Best MCC award at the Paarl Wine Challenge in August.

“We’ve developed winning styles of wines that appeal to a broad base of consumers, and that’s why judges tend to favour them.” says Johann Fourie, Chief Winemaker at KWV. Hinting at some of the techniques used by his wine team in producing top quality wines, he commented; “We are careful in our grape component and harvesting strategy. We also adopt some winemaking techniques such as cooling the grapes before processing, bunch sorting and pH management at pressing.”

The results are a cleaner, more fruit driven, elegant style with acid freshness and finesse.

Laborie winemaker, Kobus van der Merwe adds, “People love our Laborie Blanc de Blanc for many reasons. The refreshing fruit note is one of them, but also the fine mousse. This 50/50 Chardonnay/Pinot Noir blend is a fresh, zesty, yeasty wine with a creaminess that many people really like and it’s great value at R85.”

The judges for the SAA tasting panel in 2014 were;

Bongi Sodladla

Sandra Lotz

Danielle le Roux

Tatiana Marcetteau

Miguel Chan

Gregory Mutambe

Andrea Freeborough

Tariro Masayiti

John Salvi MW

Lyn Woodward

Nomonde Kubheka

The tastings were coordinated by Bennie Howard.

About Laborie

Laborie Farm first began making wines in 1698, and is one of the oldest operational wine farms in South Africa. Situated under the iconic Paarl Rock, Laborie produces a range of award winning MCC’s, wines, an estate brandy and a unique fortified Pinotage dessert wine.

Visitors can stay overnight in luxurious 4-star accommodation and enjoy excellent seasonal and locally sourced food at Harvest Restaurant.

For more information, visit www.laboriewines.co.za. Alternatively, phone 021 807 3390 or email

info@laboriewines.co.za.

Enjoy flutes of Pongrácz at Franschhoek Cap Classique and Champagne Festival

Saturday, 29 to Sunday, 30 November, Huguenot Monument, Franschhoek

Raise your flute to summer and join Pongrácz for a luxurious Méthode Cap Classique indulgence at the Franschhoek ‘Magic of Bubbles’ Cap Classique and Champagne Festival, held from Saturday, 29 to Sunday, 30 November on the lawns of the Huguenot Monument.

The signature Desiderius Pongrácz 2008, Pongrácz Brut and Pongrácz Rosé will all be showcased alongside other fine Cap Classsiques from nearby cellars as well as French champagne.

With its signature fluted bottle that epitomises quality and nobility, Desiderius Pongrácz 2008 encapsulates grace and exceptional character, akin to its charismatic namesake. It is alluring with a rich complexity and a slight green tint that teems with light, lively bubbles and raciness on the palate. Pongrácz Brut is a timeless Cap Classique with great complexity that imparts a wonderful foamy mouthful of black fruit flavours with a long, lingering aftertaste. The blushing Pongrácz Rosé is enchantingly dry with a wonderful foamy mouthful of black berry fruit flavours and delicate yeasty notes.

Tickets cost R200 per person at www.webtickets.co.za.  The event takes place between 12h00 and 17h00. For more on the event, visit the website at www.franschhoekmcc.co.za.

Visit www.pongracz.co.za, find us on Facebook or follow @Pongracz on Twitter.

SCOTTISH LEADER STANDS TALLER, PROUDER

ISSUED BY               DKC (DE KOCK COMMUNICATIONS)

     FOR                            SCOTTISH LEADER

Scottish Leader, one of the world’s favourite blended Scotch whiskies, sold in 60 countries, is revitalising with a new look, an enhanced recipe and the introduction of an additional, very premium Signature blend.

After 12 months of extensive global consumer research, what is now positioned as the Scottish Leader Original, has been reformulated with improved body and balance. The blend of top malt and grain whiskies is the recipe by Burn Stewart master distiller, Ian MacMillan, and now has a warm, honey sweet and delicately smoky taste with a silky smooth finish. It has also been repackaged to signify the change.

The new, sophisticated Scottish Leader Signature has a more pronounced island malt influence than the Original, with a rich, smoky profile.

Says MacMillan: “The core elements of Scottish Leader Original have not been lost in any way. As a team with over 340 years of collective experience, we've worked incredibly hard to give it more richness and balance but ensure it is still immediately recognisable as the Scottish Leader people around the world have come to appreciate. With Scottish Leader Signature we’ve amplified the malt influence to give Scotch lovers a new, complex and layered offering.

“Both will appeal to experienced blended drinkers and newcomers, whether they enjoy drinking Scotch neat or with a mixer.”

SA marketing manager, Taygan Govinden says of the new, refreshed packaging. “Modern, tall and proud, the bottle now has clean-edged glass chamfers skilfully designed to show-case the rich gold colours of the whisky. The Scottish Leader ethos is expressed in the new soaring eagle brand icon, an inherently Scottish symbol, which conveys success, vision and power - the characteristics of a great leader and the essence of the Scottish Leader brand.

“The packaging is also influenced by its proud Scottish heritage. With a Celtic typeface and the landscape of Ben Ledi, the highest mountain in the Trossachs, the label reflects its provenance and Highland home.

“These whiskies were crafted to encourage people to share and celebrate occasions, recognising individual and group successes across all aspects of life.”

Scottish Leader Original, in 1 litre, 750 ml and 200 ml, and Signature in 750 ml packaging, will be available at leading South African liquor outlets from December 2014.

Scottish Leader Original 750 ml
RRP: R139

Scottish Leader Signature 750 ml
RRP: R169

Follow Scottish Leader on Facebook (https://www.facebook.com/ScottishLeaderSouthAfrica) or Twitter (https://twitter.com/ScottishLeader).  Alternatively, visit the website: http://www.scottishleader.co.za.

Join the conversation using: @ScottishLeader #NewLeader

KWV’s Wine Emporium wins international recognition.

KWV’s Wine Emporium in Paarl has won the award as Regional Winner of Innovative Wine

Tourism Experiences in the 2015 Great Wines Capitals Best of Wine Tourism. The awards were presented on November 6th to wine estates from across the wine-growing regions of the world at a ceremony in Mendoza, Argentina.

The Great Wine Capitals Best of Wine Tourism Awards celebrate innovation and excellence in  wine tourism throughout the ten greatest wine regions in the world. Cape Town represents South Africa, and other members come from Germany, Spain, France, Portugal, the United States, Argentina and Chile, Italy and New Zealand.

Commenting on the win Maya Friederich, manager of the KWV Wine Emporium, said, “The team is thrilled and excited to win this recognition. The award is the result of 12 years of research into new food & wine combinations to give visitors an innovative and sometime exhilarating experience. I’d like to think we offer the widest range of food pairing options in the Cape Winelands.”

Since opening in 2001 the KWV Wine Emporium has hosted over 350,000 visitors who enjoy multi-lingual guided tours of the KWV cellar complex, which, spread over 22 hectares, is one of the largest in the world. The KWV Wine Emporium offers a broad portfolio of products, including  sparkling wines, natural wines, fortified wines, liqueurs and brandies.

The complex includes the world renowned Cathedral Cellar, a breathtaking space containing carved wooden vats with the history of wine in South Africa and the Five Largest Wine Vats in the World under one roof.

André Morgenthal of WOSA said the Best of Wine Tourism Awards had over the years become an important incentive for wine producers to develop world-class connoisseur experiences for visitors.

Cape Town recently reaffirmed its global popularity as a travel destination, moving from 11th to fourth position in last month’s Condé Nast Traveler’s annual reader choice awards and the offerings of the Cape Winelands were a significant contributor to public perceptions.

 GREAT WINE CAPITALS NETWORK

Cape Town has been a member of the network since 2003.  The others are Bilbao-Rioja (Spain), Bordeaux (France), Florence (Italy), Melbourne (Australia) , Mendoza (Argentina), Porto (Portugal) and San Francisco-Napa Valley (US).  The network promotes wine tourism and provides a platform for the exchange of ideas.  Its other areas of operation are education, business and investment, and communication.

Make J.C. Le Roux Scintilla your 1st toast at Franschhoek MCC & Champagne Festival

Saturday, 29 to Sunday, 30 November, Huguenot Monument, Franschhoek

Pull out all the stops and make the signature J.C. Le Roux Méthode Cap Classique, Scintilla 2008, your first toast at the Franschhoek “Magic of Bubbles” Cap Classique and Champagne Festival, held from Saturday, 29 to Sunday, 30 November on the lawns of the Huguenot Monument.

The luxuriously smooth and well-balanced Scintilla 2008, a gold medallist at this year’s International Wine & Spirit Competition, spent a minimum of five years on the lees to develop its rich complexity. A classic blend of Chardonnay and Pinot Noir, it evokes an air of elegance, beauty and sophistication, representing one of life’s finer pleasures.

The Franschhoek “Magic of Bubbles” Cap Classique and Champagne Festival will showcase the entire range of J.C. Le Roux Cap Classiques amongst the line-up of Cape Classiques and Champagne, from the golden-hued, palate pleasing demi-sec, J.C. Le Roux La Vallée and its blushing alter ego, La Vallée Rosé, to the ultra-elegant  prestige cuvée, Scintilla.

Each J.C. Le Roux Cap Classique is crafted in the time honoured French tradition whereby the delicate bubbles are created and captured in every bottle during a process of secondary fermentation. South African bubblies made this way are known as Méthode Cap Classique, as only the French version may be called champagne.

Tickets to the festival are available from www.webtickets.co.za at R200 per person. Visit www.franschhoekmcc.co.za for more information.

• Stay up to date with all the latest from J.C. Le Roux at www.jcleroux.co.za, www.facebook.com/HouseofJCLeRoux and @HouseofJCLeRoux on Instagram. Be part of the conversation on Twitter @JCLeRoux.

J.C. Le Roux adds Cap Classique sparkle to cream cheese icing cupcakes

 Issued by GC Communications on behalf of The House of J.C. Le Roux

Transform an everyday recipe into a Méthode Cap Classique indulgence with melt-in-your-mouth J.C. Le Roux La Vallée cream cheese icing cupcakes.

Made in the time-honoured French tradition of secondary bottle fermentation whereby the delicate bubbles are created and captured in the bottle, the palate pleasing demi-sec, La Vallée, adds a luxurious finishing touch to the decadent sugar syrup that crowns this delicious cupcake treat.

Be sure to have extra, well-chilled bottles and flutes on hand to share with your friends and loved ones when tucking into these home baked gems.

Herewith the recipe, courtesy of www.breadnbutter.co.za:

J.C. Le Roux La Vallée cupcakes with cream cheese icing

Makes 16 cupcakes

For the cupcakes:

4 extra large eggs

310 ml castor sugar

500 ml cake flour

15 ml baking powder

2,5 ml salt

250 ml milk

100 g butter

5 ml vanilla extract

Sugar syrup:

60 ml J.C. Le Roux La Vallée

75 g sugar

For the cream cheese icing:

720 g (3 tubs) cream cheese

240 g icing sugar

1.         For the cupcakes, preheat the oven to 180°C. Fill 16 muffin holes with paper cupcake cases.  

2.         Cream the eggs and sugar together with an electric beater until pale and fluffy. Sift the flour, baking powder and salt together and gently fold it into the egg mixture.

3.         Gently heat the milk and butter in a saucepan over low heat, do not boil. Stir the warm milk mixture and vanilla essence into the batter. Pour into the prepared cases and bake for 25-30 minutes.

4.         For the sugar syrup, combine the J.C. Le Roux La Vallée and the sugar in a small saucepan over low heat. Cook slowly until the sugar has evaporated and then turn up the heat. Cook until the mixture is slightly syrupy.

5.         For the cream cheese icing, combine the cream cheese and icing sugar in a bowl, and mix through.

6.         Remove the cupcakes from the oven and drizzle with the J.C. Le Roux La Vallée syrup. 

7.         Place the cupcakes in decorative cupcake moulds and pipe the icing onto each cupcake. Sprinkle with edible gold glitter.

• Stay up to date with all the latest news from The House of J.C. Le Roux by visiting www.jcleroux.co.za,www.facebook.com/HouseofJCLeRoux and join the conversation on Twitter @JCLeRoux.

*Recipe and image courtesy of www.breadnbutter.co.za*

 Issued by GC Communications on behalf of The House of J.C. Le Roux

Transform an everyday recipe into a Méthode Cap Classique indulgence with melt-in-your-mouth J.C. Le Roux La Vallée cream cheese icing cupcakes.

Made in the time-honoured French tradition of secondary bottle fermentation whereby the delicate bubbles are created and captured in the bottle, the palate pleasing demi-sec, La Vallée, adds a luxurious finishing touch to the decadent sugar syrup that crowns this delicious cupcake treat.

Be sure to have extra, well-chilled bottles and flutes on hand to share with your friends and loved ones when tucking into these home baked gems.

Herewith the recipe, courtesy of www.breadnbutter.co.za:

J.C. Le Roux La Vallée cupcakes with cream cheese icing

Makes 16 cupcakes

For the cupcakes:

4 extra large eggs

310 ml castor sugar

500 ml cake flour

15 ml baking powder

2,5 ml salt

250 ml milk

100 g butter

5 ml vanilla extract

Sugar syrup:

60 ml J.C. Le Roux La Vallée

75 g sugar

For the cream cheese icing:

720 g (3 tubs) cream cheese

240 g icing sugar

1.         For the cupcakes, preheat the oven to 180°C. Fill 16 muffin holes with paper cupcake cases.  

2.         Cream the eggs and sugar together with an electric beater until pale and fluffy. Sift the flour, baking powder and salt together and gently fold it into the egg mixture.

3.         Gently heat the milk and butter in a saucepan over low heat, do not boil. Stir the warm milk mixture and vanilla essence into the batter. Pour into the prepared cases and bake for 25-30 minutes.

4.         For the sugar syrup, combine the J.C. Le Roux La Vallée and the sugar in a small saucepan over low heat. Cook slowly until the sugar has evaporated and then turn up the heat. Cook until the mixture is slightly syrupy.

5.         For the cream cheese icing, combine the cream cheese and icing sugar in a bowl, and mix through.

6.         Remove the cupcakes from the oven and drizzle with the J.C. Le Roux La Vallée syrup. 

7.         Place the cupcakes in decorative cupcake moulds and pipe the icing onto each cupcake. Sprinkle with edible gold glitter.

• Stay up to date with all the latest news from The House of J.C. Le Roux by visiting www.jcleroux.co.za,www.facebook.com/HouseofJCLeRoux and join the conversation on Twitter @JCLeRoux.

*Recipe and image courtesy of www.breadnbutter.co.za*

Book a private Fleur du Cap Wine & Exotic Salt experience at Die Bergkelder

Issued by Gudrun Clark Communications   On behalf of Cape Legends

Celebrate special occasions with a unique Fleur du Cap Wine & Exotic Salt feast, designed especially for you by salt aficionado Chef Craig Cormack at Die Bergkelder, the famous ‘cellar in the mountain’ cut deep into the slopes of the Papegaaiberg in Stellenbosch.

Fully equipped for private and corporate events, Die Bergkelder offers the ideal venue for intimate birthday parties, year-end functions or any social occasion worthy of this special setting. 

The singular Fleur du Cap and Exotic Salt luncheons or dinners are exclusively available by special request. These intimate 3-course dining experiences are the ideal solution for intimate functions for groups ranging between 10 and 40.All courses are seasoned with the finest quality, natural salts and paired with top tier Fleur du Cap Unfiltered wines.

The award winning range of Fleur du Cap Unfiltered wines are is a natural fit for the artisanal salt lunch or dinner menus. With his collection of more than 130 salts from all over the world, Chef Craig’s knowledge of salt in cooking coupled with his mastery of the art of matching salt with wine, offers ways of unlocking the expression of the wine to its fullest potential, resulting in an enriched culinary experience.

“One of the challenges when pairing salt and wine is to create food that will enhance the wine without dominating it. The natural process of crafting Fleur du Cap wines by allowing the style inherent in the grapes to guide the winemaking team, works particularly well with unrefined, artisanal salts, reverting back to nature in both the food and the wines,” is his take on these wine and salt pairing experiences.

Die Bergkelder staff are experienced and always willing to offer wine advice and assistance. To book your private Fleur du Cap and Exotic Salt function at R350 per person, contact Nadia Ferreira on Tel: 021 809 8025or nferreira@distell.co.za.

For more information visit www.fleurducap.co.za, join the Fleur du Cap community on Facebook or follow them on Twitter @FleurduCapWines.

A stellar performance by KWV The Mentors in 2014.

 KWV The Mentors range has turned in a stellar performance, nationally and internationally, over the last 12 months.

2014 has produced an avalanche of trophies, platinums, double golds and golds for KWV The

Mentors range. In addition, the wines have secured top ranking positions in seven competitions including the FNB Top 10 Sauvignon blanc, the Standard Bank Chenin Top 10, the Shiraz SA Wine Challenge and the 6 Nations Wine Challenge.

Some of the year’s highlights include an International Trophy and Gold at the Decanter World Wine Awards. Three trophies were picked up at the Old Mutual Trophy Wine Show, including the Fairbairn Capital Trophy for the Most Successful Overall Producer.

But perhaps the pinnacle of recognition in 2014 has been three Double Golds for KWV The Mentors at Veritas, in addition to KWV winning the Best Producer Award for a fourth year in a row.

These performances have demonstrated the ranges ability to score well against it’s peers, and also to demonstrate that KWV is not only helping define the stylistic evolution of South African winemaking, but also leading it.

The successes in 2014 come against the recent Drinks International report on the World’s 50 Most Admired Wine Brands which announced that KWV has moved from 35th to 32nd place in the rankings, leading all other South African wine brands.

Chief Winemaker Johann Fourie said, “The success of our wines is mirrored by a continual stylistic evolution and the overall significance of terroir in our winemaking approach. We are delighted that our work is being recognised globally, and we will continue to refine our styles, focusing on vineyards that produce outstanding quality and reflect regionality. 

Our philosophy is to produce wines that show greater fruit purity, better structure, elegance and finesse.”

He added, “Getting awards like these has been great, and is proof that KWV is moving in the right direction. Our success is due to the hard work and attention to detail by the entire team, from grape growers and viticulturists right through to the winemakers. We are looking forward to the new vintage releases of 2015, which are currently being bottled. We believe that they suit our philosophy perfectly and will once again be embraced by consumers and the industry. ”

A new Delheim Family Chenin Blanc hits SA wine scene

Naturally fermented white with refined elegance

 Issued by Random Hat Communications on behalf of Delheim Estate

Delheim, the notable wine estate of the Sperling family outside Stellenbosch, has introduced its brand new Family Chenin Blanc 2014 to the local wine scene – an eloquent, lightly wooded rendition of this faithful varietal.

Just in time for summer celebrations, this newcomer steps up a notch from the more easy-drinking breed of Chenins and garners respect as a naturally fermented white with well-rounded ripeness, fresh acidity and complex flavours.

“Our naturally fermented Family Chenin Blanc 2014 depicts an elegant and more refined taste of South Africa’s most widely planted varietal. The wine offers greater depth and complexity with a deliciously viscous mouth feel,” share winemaker Reg Holder.

The grapes stem from two separate vineyard sites, which were harvested three weeks apart. The one lies 400 metres above sea level on a south eastern slope at Delheim, ideal for attaining full ripeness, whilst the other vineyard thrives in deep, rich soils on Delheim’s Vera Cruz Estate on Klapmutskop, which lies approximately three kilometres from Delheim. These two idyllic terroirs impart an intense aromatic fruitiness and full-bodied structure to the wine.

The grapes were whole-bunch pressed and then naturally fermented. 60% of the juice spent six months in French oak barrels, whilst the balance spent the same time period on the primary lees in 50 year old concrete tanks.

“The idea of the wine is to give expression to the cultivar and terroir. The wood integration is delicate and the wine shows a silky richness without compromising on its fresh fruit appeal,” adds Holder.

The wine exudes a fresh green tinge, with stone fruit and grapefruit dominant on the nose enhanced with subtle savoury and oak nuances. The palate shows restraint with lengthy tannins and sweet fruit contributing to a lingering aftertaste.

This Delheim Family Chenin Blanc 2014 is at its best within three to five years of vintage date and is quintessentially the chosen accompaniment for a hot summer’s day. Enjoy it slightly chilled as an aperitif or try it with pasta with blue cheese and walnut or spicy prawns. This wine complements seafood, traditional curries and Thai dishes exceptionally well.

The Delheim Family Chenin Blanc 2014 retails at R105 per bottle and is available directly from the estate or at selected boutique wine shops.

For more information or direct wine orders contact Delheim Estate at Tel: 021 888 4600 or send an email to info@delheim.com.