Thursday, November 21, 2013

Clos Malverne launches "Ellie" Shiraz rosé MCC

Tasting Ellie under the pergola next to the main house
Our glasses are filled from only the second bottle ever opened
It has a beautiful colour...
... and a very classic label
Two pink canapés matched to the MCC – Strawberries and black pepper on skewers and rolls of pickled beetroot filled with herb cream
Tiny crisps topped with smoked salmon, cream cheese and lots of other invisible ingredients that made this canapé pop in the mouth with flavour sensations - so in tune with the bubbly; and a spoon of pink wine jelly on top of crisp bacon dust
A perfect day by the pool
Owners Seymour and Sophia Pritchard welcome us to Clos Malverne
Winemaker Suzanne Genis Coetzee tells us how she made the Ellie Rosé MCC from Shiraz
Seymour gives her total freedom to make the wines. This vintage from their small block of shiraz produced only 3000 bottles and currently only 1900 bottles have been degorged and labelled.
Alan Mullins and other media listen to the history of the wine in the dappled shade of the vine pergola
Peanut, the dog with character and fame on the farm
The back label of Ellie tells its story
Chef Nadia Louw, Brett Garner and PRO Leanne Sutherland, who organised the event
We sit down for lunch
Elmarie Rabe and Annareth Bolton of Stellenbosch Wine Routes
The menu
Chef Nadia Louw tells us about the food
A happy bunch of media
Lovely views from the restaurant terrace
of the vines, the Devon Valley and the Stellenbosch mountains
Lynne’s starter of spicy and sweet tomato gazpacho with salmon caviar, red pepper couli and divine crayfish slices. This was made especially for her as she does not like fresh cucumber. She was delighted by it, as was everyone who sampled it
The starter was a fresh cucumber and mint soup topped with red pepper coulis, salmon caviar and crayfish slices. Paired with Clos Malverne’s tropical flavoured Sauvignon Blanc
The girls chat
And sort out the world’s problems and gossip
The beef was beautifully tender and perfectly cooked, topped with a good red wine reduction, luxurious truffle oil and shavings and served on a base of forest mushrooms with a crisp potato and parmesan croquette. This was paired with Clos Malvere’s flagship wine, Auret a cape blend
The restaurant was open to the public
John’s main course without the mushrooms was served on a bed of courgette strips
Decadent rich solid chocolate tart topped with prune and almond praline ice cream on a berry coulis. Served controversially with the Clos Malverne Pinotage Reserve
Sophia Pritchard
The glamour girls Kalinka Lombard, Maryna Strachan and Anel Grobler
Greg Landman and Kalinka
Perfect profile! Maryna sips the Ellie with her dessert
© John & Lynne Ford, Adamastor & Bacchus 2013

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