21 Year Democracy Celebration at Southern Sun Hyde Park 26 April with Cathy Del Mei Saxophonist

World Class South African Brandies

HISTORY

The word brandy (brandywine) is from the Dutch word “brandewijn”, meaning burnt or distilled wine. The Dutch used distillation as a method of preserving wine aboard their ships.

Indeed, a tot of brandy was offered to the first man on board to sight land, leading to calls of “Land Ahoy” many days before the vessels actually docked.

The first brandy in South Africa was distilled aboard the Dutch ship De Pijl, anchored in Table Bay harbour in 1672. The assistant cook succeeded in transforming two leaguers (1164 litres) of Cape wine into “three ankers (126 litres) of delicious brandy”.

Today, South African brandy is acknowledged to be the world’s finest. Comprehensive legislation and a proud tradition ensure that our brandy is of

the highest quality.

The title of Worldwide Best Brandy at the International Wine & Spirits competit

ion has been awarded to a South African brandy for six consecutive years.

HOW BRANDY WORKS

Brandy production is a delicate and complicated process. South African law demands that brandy be made from the highest quality wine, which is then distilled twice in copper potstills and aged in oak casks for a minimum of three years.

Making wine is the first step in making brandy. The wine that is used to make brandy is called base wine.

In South Africa, mainly Chenin Blanc and Colombar are used for base wine. Grapes for base wine primarily come from warmer wine-growing regions.

The base wine must be of the highest quality and there are important differences between base wine and table wine.

The next step is distillation. Base wine is distilled in copper potstills, and is transformed into what is called low wine. Low wine has an alcohol content of about 30% v/v.

The low wine is then distilled a second time, concentrating it even further. In the second distillation, the first vapours that emerge from the potstill are known as the heads.

This portion is discarded because it contains highly volatile compounds that

impart undesirable aromas.

The second portion is called the heart. This is the soul of brandy and is what will eventually be bottled and enjoyed. The alcohol content of the heart is up to 70% v/v.

The final vapours from the still are the tails – once again this portion is discarded.

Once the heart has been extracted, it will be aged in oak casks for a minimum of three years – a process called maturation. Many brandies are aged f

or longer periods – up to 30 years.

It is during maturation that the heart, a clear liquid, obtains its distinctive amber colour. During the maturation process there is a complex interaction between the heart and the wood.

What emerges after this magical process is known as potstill brandy.

The master distiller will now combine talent, experience and years of practise to blend the potstill brandies from various casks into the master blend.

This may be bottled as is and sold as potstill brandy, or be used as a component in blended and vintage brandies.

THE THREE CLASSES

South African legislation allows for three classes

of brandy.

POTSTILL

100% potstill brandy.  The minimum alcohol content is 38% ABV.

VINTAGE

Potstill brandy blended with matured wine spirit. The minimum alcohol content is 38% ABV.

BLENDED

Potstill brandy blended with unmatured wine spirit.The minimum alcohol content is 43% ABV.

THE WORLD’S FINEST

International Wine & Spirit Competition Worldwide Best Brandy Trophy – South African winners.

·

1981 KWV 10 Year Old

·

1990 KWV 20 Year Old

·

1991 KWV 10 Year Old

·

1995 Sydney Back

·

1999 Oude Molen VOV

·

2000 Imoya VSOP

·

2001 Oude Molen VOV

·

2004 Van Ryn’s 12 Year Old

·

2005 Van Ryn’s 12 Year Old

·

2007 KWV 15 Year Old

·

2008 Van Ryn’s 20 Year Old

·

2009 Joseph Barry 10 Year Old

·

2010 Laborie Alambic

·

2011 Van Ryn’s 20 Year Old

·

2012 Van Ryn’s 12 Year Old

·

2014 KWV 12 Year Old

TASTING BRANDY

·

Always taste brandy from a clean brandy snifter or an ISO wine tasting glass.

·

It is perfectly acceptable to add a dash of still water when tasting brandy. Be sure to use pure, unchlorinated water.

·Don’t swirl your glass, like you would when tasting wine.

·

Don’t warm the brandy – it should be tasted at room temperature.

·

Start nosing from about 5cm from the top of your glass. Now move slowly down.

·

Take a small sip and swirl around your mouth. The intensity of the alcohol will diminish after a few seconds and the rich, complex flavours will come to the fore.

·

It’s always fun to have the brandy aroma wheel on hand to help you identify the flavours you experience.

·

Always taste and enjoy responsibly.

Visit www.sabrandy.co.za for more information on South African brandy

BRANDY INDUSTRY WELCOMES IMPROVED UNDERSTANDING OF KEY CHALLENGES

South Africa, Cape Town, February 2015:

THE South  African brandy  industry has  welcomed the indication  from  Government that  excise  duty  increases  are under review, saying it revealed a greater understanding of the industry and its challenges. An excise hike of 8.5% on brandy was announced by the Minister of Finance, Nhlanhla Nene,  during  the  annual  National Budget  Speech  on  25 February 2015.

Mr Nene added that other reforms under consideration include providing excise

duty relief to wine-based spirits (e.g. brandy). The rationale is that brandy is at a cost disadvantage compared with other forms of alcoholic spirits, because it takes 4-5 litres of wine to produce a litre of brandy.

“

The above is the result  of  continuous  open  dialogue between the  brandy

industry and  various Government  departments  around the  unique  challenges facing  wine  producers  and  cellars,”  says  Christelle Reade-Jahn  of  the  South African Brandy Foundation.

The South African brandy industry has long played a major role in the economy.

It is estimated that South Africa is the world’s seventh largest brandy producer.

While the majority of brandy is consumed within the local market, this industry

has  also  achieved  significant  export  growth  although  from  a  relatively  small

scale.

This product of the vine has significant economic relevance.

“

It  takes  about  five  litres  of  wine  to  produce  one  litre  of  brandy,”  explains

Reade-Jahn.  “As  such,  the  South  African  brandy  industry  has  a  symbiotic

relationship  with  the  wine  industry,  increasing  local  manufacturing  value  and stimulating local job creation.”

The market demand for brandy also has a significant impact on the primary wine

producers in South Africa. Recent research by the Bureau of Economic Research

(BER) indicated that for every one percent of increase in South African brandy

sales volumes,  the  price  of  distilling  wine  to  South  Africa’s  grape  producers

increases by 0.9%.

“

A growth recovery of the SA brandy industry will therefore positively influence

the overall profitability of South African wine producers, who are significant local

employers.

The economic value added multiplier for South African brandy has been  estimated  at  1.30,  the  government  tax  multiplier at  1.44  and  the employment multiplier at 6.85. This shows that for every R1-million increase in the demand for brandy, economic value added in the economy will increase by

R1.3-million, government  tax  revenue  from  excise  and  VAT  will  increase  by

R1.44 million and 6.85 jobs will be gained. The economic growth potential from

a world class local product such as South Africa’s brandies is substantial.”

Reade-Jahn  also  added  that  the  cost  of  producing  a  brandy  to  South  Africa’s high standards was far higher than that of spirits produced from grains or sugar cane. “Grapes are a more expensive raw material compared to maize or sugar cane. South Africa’s legal requirements for the production of brandy are superior to most other brandy-producing countries.

This gives the industry the ability to produce brandies of world class quality.”

For more information about the SA Brandy Foundation

visit www.sabrandy.co.za or contact Danie Pretorius, General Manager: SA Brandy Foundation via e-mail

danie@sabrandy.co.za

.

For press assistance contact Monique Roux of Manley

Communications on 0861 MANLEY (626 539), email monique@publicity.co.za  or  visit  the  Press  Room of

Manley Communications at www.manleycommunications.co.za

Sparkling Mother’s Day awaits at The House of J.C. Le Roux

Sunday, 10 May, 12h00 to 15h00

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

Whisk your mom away to The House of J.C. Le Roux this Mother’s Day and treat her to a world-class Méthode Cap Classique destination in the Stellenbosch Winelands with a special menu at Le Venue restaurant.

With an irresistible selection of fine country cuisine prepared by Chef Renshaw Adams, a glamorous day at South Africa’s leading home of sparkling wine with its stylish interior is guaranteed – with a glass of bubbly or two, of course.

Enjoy mini salmon and leek tartlets with red onion marmalade on arrival followed by a choice of savoury butternut, spinach and feta spring rolls or five spice roast duck salad for starters.

Mains will cater for both meat and fish lovers, with juicy char grilled sirloin steak or pan fried line fish to choose from. To end the lunch, your mom will feel utterly spoilt with a choice of dulche de leche cheesecake or hazelnut chocolate mousse mille-feuillle for dessert.

Don’t miss out on tasting the fine Méthode Cap Classique and sparkling wines. From the elegant Cap Classique prestige cuvée, Scintilla 2008, demi-sec La Vallée and La Vallée Rosé to the palate pleasing Le Domaine and flirty pink La Fleurette, there is definitely a J.C. Le Roux to add just the right sparkle to celebrating moms.  

Booking for the Mother’s Day lunch on Sunday, 10 May is essential. Call the restaurant on Tel: 021-865 8200. The lunch costs R350 per person and will be served from 12h00 to 15h00. Visit www.jcleroux.co.za, www.facebook.com/HouseofJCLeRoux, @HouseofJCLeRoux on Instagram and be part of the conversation on Twitter @JCLeRoux. 

THE TWELVE APOSTLES HOTEL AND SPA IS PROUD TO TAKE PART IN THE 2015 CAPE LEGENDS INTER HOTEL CHALLENGE, NOW IN ITS THIRD YEAR

Issued by FIVESTAR PR On behalf of RED CARNATION HOTEL COLLECTION SOUTH AFRICA

Following two inspiring events in 2013 and 2014, The Twelve Apostles Hotel and Spa, part of the family-run Red Carnation Hotel Collection, is delighted to once again participate in the third Cape Legends Inter Hotel Challenge. Executive Chef Christo Pretorius and Head Sommelier Gregory Mutambe have selected this year’s most promising young chef and wine steward to compete amongst South Africa’s crème de la crème of properties.

Brainchild of Showcook team Annette Kesler and Chania Morritt-Smith, the Cape Legends Inter Hotel Challenge promotes mentorship, staff upliftment and much needed skills transfer within the South African hotel and tourism industry. Says Annette Kesler: ‘This initiative goes beyond the competitive and has become a unifying spirit and collaborative force in the hotel industry, reaching out and encompassing the broad and important role of development and advancement.’

This year three hotels in Port Elizabeth are set to participate for the first time, with a total of 25 hotels on board, including 15 of the Western Cape’s top hotels, as well as four properties in Johannesburg and three in Durban. The winners will be rewarded with a range of fantastic bursaries and vital exposure as a head start to their career including a three week working stage at the Shangri-La Dubai with return flights by Cape Legends 

The Cape Legends Inter Hotel Challenge is in line with Red Carnation Hotel Collection’s philosophy of highlighting a culture of mentorship, recognising and rewarding achievements, promoting from within and ensuring genuine career progression and a happy, fulfilled work life for its staff.

Owned by the Tollman family, the Red Carnation Hotel Collection includes four- and five-star properties in South Africa, Europe and the USA. The collection is renowned for placing its employees at the heart of its operations, and for hiring talented individuals from all walks of life who are presented with the best available training and development opportunities. Staff members are encouraged to move within properties and often remain part of the Red Carnation family for many years. The group was recently listed in the UK Sunday Times ‘Top 100 Companies to Work For’ in 2^nd place - a tremendous achievement, especially considering that the group entered the list only three years ago at number 71.

As part of the Cape Legends Inter Hotel Challenge, Executive Chefs and Sommeliers introduced their 2015 chef and wine steward candidates to industry and press recently at dinners held in Port Elizabeth, Johannesburg and Cape Town. This will be followed by a special ‘Grape to Glass Experience & Workshop’ for all wine steward candidates in May, taking place in Cape Town in association with the prestigious Cape Wine Academy and enabling them to meet with the winemakers at each of the wine estates that they are paired with. An Indian Ocean Skills Exchange Development Programme will be introduced to the Durban and Port Elizabeth Candidates in Durban at the Unilever Kitchens with guest chefs from the One&Only Saint Geran (Mauritius), Maia (Seychelles) and Southern Sun Elangeni Maharani (KZN). Individual cook-offs for candidate chefs and wine stewards in Cape Town,Durban and Johannesburg are scheduled for June, followed by the Finals at the South African Chefs Academy in Cape Town in July. The winners will be announced during an exclusive black tie Gala Awards Dinner to be held at the Cape Sun  on Friday 14 August 2015.

THE TWELVE APOSTLES HOTEL AND SPA CANDIDATES

The Twelve Apostles Hotel looks forward to showcasing the talents of its candidates to an illustrious audience. The hotel’s two candidate staff members have both come from humble backgrounds and share talent, passion, drive and determination to make their mark in the hospitality industry.

Tanzwell Nair – Chef Candidate

Tanzwell ‘Taz’ Nair was set for a career in the film industry before convincing his father that cooking was really all he ever wanted to do. He was first hired by The Twelve Apostles Hotel and Spa in April 2013 as Trainee-Commis Chef. Having noticed his considerable talent and passion for food, Executive Chef Christo Pretorius promoted Taz to Demi Chef de Partie a year later. While working his way up the career ladder at The Twelve Apostles, Taz honed his skills at the Capsicum Culinary Studio in Salt River, successfully graduating with a diploma in Food Preparation and Cooking in March 2015. Taz is thrilled to be a part of the prestigious competition, and is ready to put his all into it. Aiming to become the best he can possibly be, he dreams of one day owning his own restaurant. 

Richard Gosa – Wine Steward Candidate

Richard Gosa hails from the Eastern Cape but relocated to the Western Cape in 2001, to obtain a job as Head Bartender and Wine Steward at Grootbos Nature Reserve in Hermanus – a position he held for eight years. While at Grootbos he further honed his skills by completing a Preliminary Wine Course at the Cape Wine Academy in 2005. This was followed by experience gained working at Delaire Graff Wine Estate, Longridge Restaurant, the Protea President Hotel, and Aubergine Restaurant (Cape Town), where Richard was appointed as Junior Sommelier. Looking for a new challenge, he joined The Twelve Apostles Hotel and Spa as Commis Sommelier in February 2015. Mentored by Head Sommelier Gregory Mutambe, Richard will soon start studying for his Cape Wine Master qualification at the Cape Wine Academy.

@12_Apostles @red_carnation #RCHotels
#CapeLegendsIHC  @showcookcom @capelegends 
@FiveStarPRZA

About Red Carnation Hotels

Red Carnation Hotels is an award-winning collection of five and four star family-run boutique hotels in London, Dorset, Guernsey, Geneva, Florida and South Africa. Each property has its own individual character and unique location that reflects the local environment, culture and cuisine. They all share the qualities that win Red Carnation so many prestigious awards – splendid luxury, generous hospitality, inventive and traditional cuisine, private art collections, passionate service and loyal staff committed to creating richly rewarding experiences for all their guests. For more information about these award-winning hotels and the rest of the Red Carnation Collection, please go to www.redcarnationhotels.com

Young Guns 5 - Throwing out the textbook

Issued by Wine Cellar

Wine Cellar’s much-anticipated Young Guns events are back. Now in its 5th year, Young Guns is a chance to meet 

the talented young winemakers who are throwing out the textbook and pushing the boundaries of winemaking. 

Most importantly, you will taste the wines that they want to drink, produced in a style that they choose to make all under their own labels. Many of them, of course, have serious day jobs and work for notable wineries. Young Guns 5 is brought to you by Wine Cellar and Tsogo Sun and will be held on the 24th, 25th and 26th of June in Cape Town, Johannesburg and Durban.

Each year Wine Cellar invites some of the country’s most innovative 20 and 30-somethings to showcase their wines and explain their philosophy to an audience of eager tasters. This informal yet seated tasting will once again be filled with great wine, music and much laughter.

Wine Cellar Director Roland Peens commented:

‘Since its debut in 2011, Young Guns has become a highlight of the South African tasting calendar and former participants such as Peter-Allan Finlayson, Craig Hawkins and Chris and Suzaan Alheit have gone on to become today’s winemaking stars. To add to the excitement, this year’s line-up will include a Mystery Vintage Gun, whose identity will only be revealed on the night!’

Miguel Chan, Tsogo Sun’s Group Sommelier, commented:

‘As the leading hotels, gaming and entertainment company in South Africa, Tsogo Sun is a proud supporter of the South African wine industry. We strive daily to showcase the wonderful diversity of styles to our clientele through the best of the Cape winelands, to be enjoyed at reasonable prices. We are proud to be the host venue in Johannesburg, Durban and Cape Town for Young Guns 5, as ultimately the new generations of winemakers are shaping brand South Africa with their forward-thinking, cutting-edge wines and genuine reflections of site.’

The 2015 line-up

• Gavin Bruwer – Raats Family Wines and B-Vintners (own label)
• Mick and Jeanine Craven – Mulderbosch (Mick) and Dornier (Janine), and Craven Wines (own label)
• Lucinda Heyns – Eendevanger (own label)
• Ryan Mostert – Avant Garde Wines (own label)
• Tremayne Smith – Mullineux & Leeu and The Blacksmith (own label)
• Jasper Wickens – Badenhorst Family Wines and Swerwer (own label)
• A Mystery Vintage Gun, whose soulful wines are garnering international attention

As ever, the winemakers are as quirky as their wares, making this fun, interactive event a must for discerning wine lovers. The tasting is presented in a sit-down format and the ticket price (R275) includes a light meal.

Dates and venues

Cape Town: 24 June, arrival 18:00, Southern Sun Cape Sun Hotel, 23 Strand Street

Johannesburg: 25 June, arrival 18:00, Café Cru at Southern Sun Montecasino, Fourways

Durban: 26 June, arrival 18:00, Garden Court Marine Parade, 167 O.R. Tambo Parade

Ticket price: R275. Book online at www.winecellar.co.za/young-guns-5

About Wine Cellar – Fine Wine Merchants & Cellarers

Wine Cellar is one of South Africa's foremost fine wine merchants. Offering fine international wines from France, Italy, Spain and elsewhere, Wine Cellar also specialises in fine local wines that are pushing the boundaries.

For more information, visit www.winecellar.co.za.

SA Brandy Foundation tasting and lunch at Bistro Michel in Johannesburg

SA Brandy Foundation via it's Director Christelle Reade-Jahn, presented four magnificent brandies today perfectly paired with Bistro Michel (located in Blu Bird Shopping Centre , highly recommended by the way) delicate yet flavour some food, prepared by Michel Morand, one of Johannesburg and South Africa most seasoned restaurateur

Kingna 5 years old , Backsberg Sydney Back NV, Kaapzicht 10 years old and Blaauwklippen 8 years were the four potstill brandies showcased today.

South Africa long love history with brandy, started back in 1672 when the first brandy was distilled on board a ship in Cape Town harbour.

Over the last 343 years, the Cape have emerged as one of the best location on earth to produced fine brandies, comparable if not better than benchmark Cognac, Armaganc and similar aged distillation made from grape base.

South African brandy have been acknowledged more than 11 times in the last 14 years as the "World's Best Brandy" at the International Wine & Spirits Competitions in London an unequaled feat by any brandy producing countries.

South African potstill brandies are predominantly produced from Colombard and Chenin Blanc base white wine, with a minimum ageing of three years in 340 L oak casks and without a doubt is the world's best kept secret spirits, over delivering on value, coupled with exceptional qualities, seek them out, they will certainly add memories to your dining experience.#lovebrandy

Kingna Potstill 5 years old a delicate offering from Montagu with charming character, it was expertly used in a refreshing, tangy and flavorful Bloody Mary version as aperitifs on arrival

Brandy base bloody mary

Simple yet well structured menu created by Michel Morand 

@BrandyRocksSA - @BrandyFusion - #lovebrandy

First course - Carpaccio of Mauritian Seabass served with Peppadew and capers brunoise, pesto

Melt in the mouth thin slices of Seabass, lifted by the pesto and crunchiness of the brunoise, beautifully matched with Backsberg Sydney Back NV 

I loved the citrus freshness in the Backsberg as it opens, ripe stone fruits and shows delicate floral notes, fresh and vibrant with hints of honey on aftertaste.

Dunvegan Farm duck leg confit served with Salardaise and apple sauce

A fantastic fell off the bone duck was match with the sublime Kaapzicht Estate 10 years old

This shows the exceptional quality of a matured 10 years old brandy, with intense notes of dried fruit, raisin, tobacco and spicy leather note, texturraly rich with impressive depth, world class.

Dark chocolate mousse with orange confit paired with Blaauwklippen 8 years old

This was a rather unusual brandy with notes more akind to an oak aged grappa / husk brandy, touch medicinal with old wood influence, it was nevertheless fresh with subtle ripe orange notes on finish

Chef owner and restaurateur extraordinaire Michel Morand explaining his inspiration behind the menu

A near perfect  double espresso to finish the tasting and pairings, this shows very good and consistent crema with no sign of burn, uniform blonde color

Africa: The new China?

APRIL 13, 2015

Africa: The new China?

Improving economic and political conditions, significant outside investment and a better internal organisational structure have meant that Africa’s key markets now present one of the world’s biggest opportunities for medium- and long-term growth. 

Several factors stand out in highlighting the immense potential waiting to be realised in the African continent, as favourable demographics, accelerating urbanization and a growing middle class.

Consumer spending in Africa is expected to reach $1.4 trillion by 2020. More and more Africans are enjoying genuine disposable income for the first time. However, in such a complicated, informal and often murky business environment devoid of reliable market information, tracking and identifying such opportunities for growth is demanding to say the least.

This is why Vinexpo organizes an unparalleled and thought-provoking conference offering a comprehensive first hand insight into the African market. 

The conference will take place on Wednesday June 17^th from 10 AM to 11.30 AM. It is scheduled at Palais desCongrès and will star speakers with different backgrounds and complementary experiences of the African market, such as Pierre Castel – President and Founder of the Castel Group , Miguel Chan - Group Sommelier at Tsogo Sun, Dan Mettyear – IWSR’s Africa Specialist and Pierre De Gaétan Njikam Mouliom, Deputy Major of Bordeaux, in charge of partnerships with sub-Saharan Africa. 

Re-published from Vinexpo website

Cape Winemakers Guild salutes 20 year Nedbank partnership

Issued by: GC Communications On behalf of: Cape Winemakers Guild

Kone Gugushe, Divsional Executive for Corporate Social Investment at Nedbank with protégés Heinrich Kulsen and Ricardo Cloete

This year marks the 20^th anniversary of Nedbank’s association with the Cape Winemakers Guild and with the dawn of this remarkable milestone, the bank has renewed its longstanding partnership for a further three years.

“Through our partnership with the Cape Winemakers Guild, Nedbank has made things happen in the wine industry, and we are proud to see the growth and development that has taken place over the past two decades,” says Mike Brown, Chief Executive of the Nedbank Group.

In addition to Nedbank’s corporate sponsorship of the annual Cape Winemakers Guild Auction, the Nedbank Foundation makes a significant contribution towards development initiatives undertaken through the Nedbank Cape Winemakers Development Trust. The past year saw the establishment of the CWG VinPro Viticulture Protégé Programme as well as a new partnership with Wine Training South Africa for the advancement of cellar workers. This will up the skills significantly in the wine industry, complementing the development work already done through the CWG Oenology Protégé Programme.

“Nedbank is committed to making a sustainable impact in our country. We collaborate with public and private organisations such as the Cape Winemakers Guild to contribute towards the National Development Plan goals,” says Kone Gugushe, Divsional Executive for Corporate Social Investment at Nedbank.

Since the inception of the Guild’s Protégé Programme in 2006, a mentorship scheme with the goal of effecting transformation in the wine industry, 17 interns have participated with no less than nine graduates who are all forging successful career paths in the wine industry.

“Corporate investment is crucial if we want to achieve a flourishing wine industry. Through the support of Nedbank and the Nedbank Foundation we have been able to expand our Protégé Programme year on year. By investing in these talented young people, we are giving them the ability to plough back their knowledge and expertise thereby helping to create a sustainable wine industry,” says Andries Burger, Chairman of the Nedbank Cape Winemakers Guild.

Under the mentorship of members of the Guild and the patronage of the Nedbank Cape Winemakers Guild Development Trust, Oenology and Viticulture protégés are cultivated, nurtured and empowered to become masters of their craft while enjoying the rare opportunity of working side by side with leaders in the industry.

In addition to the generous donation from the Nedbank Foundation, the members of the Guild also raise funds through various silent and charity auctions at events throughout the year including the annual Nedbank Cape Winemakers Guild Auction.

The auction has been a benchmark of winemaking excellence for over three decades with wines of remarkable lineage and enduring quality. These rare, outstanding wines are crafted with creative flair in small volumes exclusively for the auction by members of the Guild.

This year’s auction takes place at the Spier Conference Centre in the Stellenbosch Winelands on Saturday, 3 October 2015.For further details and to attend the auction, visit www.capewinemakersguild.com or contact the Guild Office on Tel: 021 852 0408 or info@capewinemakersguild.com.

Fruit forward elegance abounds in Grande Provence Shiraz 2010

Issued by: GC Communications  On behalf of: Grande Provence Heritage Wine Estate         

Savour a mouthful of ripe blackberries and plum with the just released Grande Provence Shiraz 2010, a full bodied red that holds the promise of an unforgettable tasting experience, whether enjoying a glass at home or visiting this lush Franschhoek estate.

Winemaker Karl Lambour notes that warm days and limited rainfall provided perfect growing conditions for the 2010 crop, resulting in small berries of concentrated flavours. The wine was oak matured for 15 months and flaunts a fruit forward character with delicate white pepper nuances on the nose and palate, elegant soft tannins and a luxurious finish. 

“Our Shiraz is perfect to enjoy now, but will also age beautifully for three to five years in the cellar. It is a superb taste partner for smoked meats and charcuterie, game dishes and red meat with an intense pepper sauce,” adds Karl.

The Grande Provence Shiraz 2010 sells for R140 at the Grande Provence Tasting Room, and can also be found at leading wine shops and fine dining restaurants. For added convenience, this wine can be purchased online from www.grandeprovence.co.za. Purchases of 12 bottles or more qualify for free delivery anywhere in South Africa. 

• Located in Franschhoek, the heartland of South African wine country, Grande Provence Heritage Wine Estate embraces true South African wine heritage, excellent food at The Restaurant and luxury accommodation at The Owner’s Cottage and La Provençale. Part of The Huka Retreats, Grande Provence also offers guests The Winery, The Jonkershuis, The Gallery, The Sculpture Garden and The Shop. For more information visit www.grandeprovence.co.za, Facebook.com or Twitter @grande_provence.