Louis Roos greets us in
the historic tasting room, originally a kraal and then built up and roofed as a stable for the farm's draught
horses
The weather was good
enough for us to stand outside on the terrace
Winemaker and co-owner of
Mooiplaas, Louis Roos with a glass of his Sauvignon Blanc
The oenophiles learn about
Mooiplaas and its wine
We head off to the lawn in
front of the house
Mooiplaas farmhouse c.1833, a National Monument
Sabrage of the Mooiplaas ‘Duel’ Method Cap Classique. John is very pleased with this picture - you can see the cork leaving the
bottle, difficult to catch, even with a fast motor drive
Louis and his brother
Tielman Roos pour us glasses of the bubbly. Harold collects some to pass around
Tielman Roos, Mooiplaas
viticulturalist
We hear how the "Duel" MCC was
made and the controversy about the picture of duelling nudes on the label. Even
though the famous French etching is in the Library of Congress, the US will not
allow the wine into America because of them
The etching depicted on the Cap Classique label. Entitled "An Affair of Honour", the etching depicts the two Parisian ladies who removed their corsets so that they could duel
Girls just having fun
The farm character, a
small wire-haired Jack Russell terrier
Not sure she is ready for
a glass yet
Penny Guttler shows us her
skills at Sabrage
Lots to chat about before
lunch
The Langtafel runs from
the front door, through the Voorkamer (parlour)...
....and finishes just
inside the lounge.
The two chefs in the
kitchen: Dirk Roos and his wife Kirsten
Great use for an old still
– or is it?
Roasted tomatoes,
mozzarella bocconcini and artichoke salad, drizzled with aged balsamic. Tank sample of 2013 Mooiplaas Pinotage in the bottle, Rosalind red blend in the decanter
Louis tells us of the very
special wines they would be serving us through lunch. The bottles are put on the table so you can
help yourself.
Everyone is within earshot...
...and close to the food
table
There are some lovely
pieces of furniture, pottery and paintings in both rooms
Dirk tells us what we will
be having for lunch
Our first course was a
fresh tomato and basil soup topped with baby leaves
The buffet spread also had
pesto baby potatoes, a salad of mixed leaves with goat's cheese and pomegranate
dressing, sliced blanched green beans with almonds,...
Curried meat balls....
Served with two of the
Cabernets - 2001 and 2005
...and slow cooked oxtail
pot pies...
..and barley dressed with
truffle oil - the perfect match with the pies and the excellent Rosalind red
blend
Dessert was a vanilla
crème with raspberries
We congratulate the cooks
“Are we cousins? “ Prof
Peter Roos asks Louis Roos and it looks as though there may be a family connection
A very happy and contented
wine club congratulates the Roos family on an excellent day
© John & Lynne Ford, Adamastor & Bacchus 2013
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