The
well endowed barrel cellar
Today, they were bottling the Sopiensklip
Identified
as a good barrel of Shiraz
Talking
wine with Tariro and sampling out of the barrels (nowhere to put me hat, so it's
on my head)
It’s
an adventurous life, winemaking
We tasted a very special Petit verdot from the top barrel
In
the upstairs tasting room
Tariro
is passionate about his job and winemaking
A
prestigious award received recently. This Pinotage received 4½ stars in the Platter guide
The
new restaurant “Springfontein Eats”
The
little fisherman's cottage on the property that forms the basis of their logo
A
mural in the restaurant
The
tasting counter
Lovely
big open fireplace
We
met the Chef, Jürgen Schneider, in
his spotless kitchen
Putting
up lights under the pergola for the restaurant terrace
The
old farmhouse is now the restaurant
It
has two tiny rooms where you can have a romantic dinner just for two
and
a covered verandah in front facing the river
© John & Lynne Ford, Adamastor & Bacchus 2013
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