Durbanville's Season of Sauvignon

Durbanville has many farms. Eleven participated in the Festival. 
We visited two, Klein Roosboom and Meerendal.
The band at Klein Roosboom and the lunch crowd starting to gather

Their kuipe (old concrete wine tanks ) have been turned into wine storage rooms

We tasted through their four sauvignons blanc and three reds

Great T-shirt, happy reveller

On every farm you could taste the 2012 Sauvignon from each of the 11 farms involved.

A huge selection of ‘portable’ food outlets came to trade for the day

One of them, with good choices and reasonable prices. Sadly the weather was not great

Put kids in a sandpit and they are happy for hours. More relaxing time for their parents

Meerendal’s beautiful Manor House, now a small boutique hotel.

What we came for - it was incredible value, as it also included the Sauvignon on tap.

Meerendal’s functions and conference facility, great for weddings too. 

They have very large kitchens.

A warm welcome from Bennie Howard, Meerendal GM. 
Lynne had a mouthful of wine when John took the photo; it is NOT a grimace.

Course No 1, Crab stick salad

Course No 2, a creamy West Coast Mussel Soup

Help yourself to the Sauvignon on Tap

Bennie Howard making sure everyone has some

Served from the barrel by the carafe or glass

The huge buffet table in the middle of the hall. The band was against the wall behind it

A family having a great day out

Braaied snoek and roosterbrood baked on the braai

It is traditional to have a dollop of apricot jam with the bread and the snoek, 

which had lots of easily removable bones

The band, Placid Notes, who played lovely songs for hours and hours

The versatile singer and flautist with the band

They even played a song for the children

Malay Curried Pickled fish, a real Cape specialty

Cold fish salad

A refill of the splendid Sauvignon is needed

Helpful and willing staff

The smokers’ table outside on the porch

Errieda du Toit, the PR person who handles Durbanville's promotions, 

having a bit of lunch before heading off to another farm

A relaxing Sunday

Braaied Yellowtail

It is spring, so we did need a nice roaring fire in the room

Double handed pourer

The decor is plain and simple and can be dressed up for any occasion

Ladies who lunch

Yet another course: Paella

As the afternoon wore on and the sun came out, people started to really enjoy themselves

Lynne’s absolute favourite, crayfish tails beautifully cooked on the braai, 

still sweet and tender and slightly smoky from the fire

The joys of a jumping castle

Lovely view across the Durbanville valley with vines just beginning to bud

Dessert was another South African classic – Koeksisters: 

Crisp plaited doughnuts, dipped in cinnamon syrup.

Photographs © John Ford, Adamastor & Bacchus 2012