Some of the best wines you are drinking contain grapes
that are grown in an area called Paardeberg. It is a small but very fruitful
area between Durbanville and the back of Paarl Mountain. Although the direct translation is horse
mountain, it is believed that it where Cape Mountain zebra were seen in
abundance when the first settlers arrived in the Cape and they mistook them for
horses.
Michela Dalpiaz and her husband Attilio bought Slent
Farm 10 years ago, renamed it Ayama (a Xhosa word meaning “someone to lean on”
– as the owners believe their Slent adventure leans on friendship and love )and
have been making their wine and selling their grapes with great success. Now
they want to do something different and last week we were invited to the farm
to help them plant the first Vermentino grapes in the Cape. And what a fun day
they made it. Vermentino which comes mainly from Sardinia and Corsica, is very
popular in Italy we quote “Vermentino is a perfect match for our terroir, which
is hot and windy and features mostly clay soils with sandy areas from
disintegrated granite. The berries and bunches are large and thee grapes are
late ripening, all of which fit perfectly with the existing varietals on the
farm and the harvesting schedule. ... it
produces aromatic white wines which can handle wood and give you a beautifully
powerful wine.” We helped to plant it.
It started out
as a bit of a chilly day but it brightened later
They presented
us with lovely hats to ward off the sun
Trying on the
sunhats and the panamas for the fellows
John can you
name these people Simonetta and Giorgio dalla Cia with Dr Augusto Fabbro and the previous
owner of Slent farm, Christopher New
We moved for
lunch up above the farm in a fleet of 4x4s and sat under this
magnificent, centuries old wild olive tree. These are indigenous to South Africa
but, sadly, do not bear edible fruit
They have
wonderful views from this vantage point and can see from the Winterberg right
around to Table Mountain
Judy New
previously owned the farm with her husband Christopher. They still have a
cottage there and she loves to drive her Suzuki up the mountain to see the
protected fynbos when they are visiting from their current home in Pringle Bay
Time to move
down to see the Vermentino vineyard
Michela tells
us what is going to happen next. The vineyard needs planting and we are going
to do it!
We also had a
lesson in planting and an assistant to do some of the hard work. Actually, all
of it for most of us
Attilio plants
the first vine
Each person
attending was given custody of five vines they had to plant and a label to help
locate them. In the future, we hope to be invited to help prune them and when
the vineyard is ready in a few years time, pick the grapes of our vines
A vineyard
full of happy, industrious people. The hats were very useful
And Graham Howe did all his on his own, not for the first time. As a gardener, he just
questioned whether the holes were big enough
Some people
didn’t manage to get there, their vines will be planted for them by the
friendly farm workers
The line-up.
We found them all quite salty, with lots of tangy and crispcitrus flavours and
with some honey, white peach and
tropical fruity flavours on most. There
is a definite whiff of herbs, sometime mint and some perfume. They all have
that characteristic slight almost almond bitterness on the end. Very refreshing and great with sunny
Mediterranean seafood
Some strange
clouds appeared over the Boland. Lynne remembered that in Europe, if you see these
over the mountains, they mean snow is on the way. And indeed two days later the
weather changed remarkably and we had a huge cold snap, with a light dusting of
snow on the highest mountains, silly weather for mid November, our late Spring
Dinner was
planned in the ruins of the old farm which is being converted into a new
tasting room and winery but because the weather looked rather changeable, we
move to Vondeling where the tasting room had been converted into a elegant
banqueting hall!
Wonderful
tender country lamb on the spit being carved. Cleverly, instead of doing mushy
roast potatoes, the chef had done new baby potatoes. And he hadn’t added a thick over-flavoured coating gravy, just let
the natural juices of the lamb herbs and garlic concentrate at the bottom of
the spit
There was hand
made pizza from Pizza Piaggio
An added treat
with dessert was his Grappa made from Merlot. Lynne poured hers on the
Tiramisu. Delicious
Waiting for
our bus to take us back to town after a superb day of fun and hard work and
lots of eating and drinking, Thank you
to all at Ayama
© John & Lynne Ford, Adamastor & Bacchus 2014
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