The
SAWi trophies
Brett
Garner was the able MC for the evening
A
harvest of wine people
Hempies du Toit
Head Chef Benjamin Conradie
Michael Lutzeyer, co-owner of Grootbos
Listening intently and wondering “Have we won anything?”
First course: encrusted Salmon
Second course was completely decadent and, yes, some of us managed two. A whole freshly caught crayfish tail in a glass with a rich mayonnaise
Izak Smit, director of the South African Wine Index
More interested bystanders and participants, listening to the awards
Peter Finlayson of Bouchard Finlayson, his wife Gita and Anthony Hamilton Russell. Both won several awards for their wines
A very happy JC Martin and his wife, Carolyn, of Creation Wines hear they have won an award
Peter Finlayson also received the Special Wine Legend Award
There was a huge collection of the SAWi Ambassador wines open for tasting
Brett Garner of The Month publication
Carolyn Martin of Creation wines with Bennet, who helped make sure we had everything we needed
A very rich mushroom risotto topped with cheese
Hempies du Toit presents Peter Finlayson with his awards
Hempies du Toit is presented with a special award to Annandale for having been exclusively selected to submit a classic SA Merlot wine for the Royal Wedding in Monaco
Hamilton Russell winemaker Hannes Storm collects the Trophy for the White Wine of the Year for the Hamilton Russell Chardonnay
Dual awards went to two Tulbagh farms that tied for the Red Wine of the Year Trophy: Rijk's Private Cellar Pinotage and Saronsberg Full Circle Shiraz Mourvedre Viognier. Pierre Waal accepts for Rijks and Dewald Heyns for Saronsberg
Izak Smit and Peter du Toit phoning Cederberg winemaker David Nieuwoudt in China to tell him he had won the Trophy for the Winemaker of the Year AND Winery of the year (jointly with Bouchard Finlayson). They had to wake him up, as it was the early hours of the morning in China.
SAWi made a presentation to our hosts, Michael Lutzeyer and his wife, owners of Grootbos. Next to them is Sean, the General Manager
Final savoury course, peppered fillet steak brochettes on pappadums
Dessert was a layered panacotta topped with berries
And a really wicked chocolate mousse cake
We ended the evening tasting award winning brandies
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