and celebrates 70 years of winemaking heritage
It
is really rewarding to watch a winery raise its game. We have been enjoying
events held by Stellenbosch Hills for the last few years and watching their
wines take their place in a very competitive market. This 70th celebration was
held last week at the Cape Grace hotel with a lovely lunch accompanied by their
wines and we are impressed at how well they are drinking and how well they went
with the food.
The
event was also the launch of La Serena, an unusual blend of Muscat de Hambourg and
Pot Still Brandy. This mellow sweet liqueur would make a great gift for someone
for Christmas.
There are lovely views from the hotel, which is in the V&A Waterfront
Welcomed by Mojito style cocktails
made with La Serena
and fresh oysters
La Serena, the new premium dessert wine made from Muscat de Hambourg, was launched at this event. This Muscat varietal, essentially a table grape, is used only for this wine and Weltevrede's Oupa se Wyn
The new label
PG Slabbert, GM of Stellenbosch Hills, greets us
and tells us about the wines and La
Serena while we taste
Broadcaster Guy McDonald of Magic828am and
journalist Shante Hutton of wine.co.za tweeting away
Vilje Carinus, Stellenbosch Hills director. The La Serena grapes come from his farm
Lots of discussion
The excellent menu with the wine
pairings
Dazzling presentation of the moist and
flavourful citrus cured salmon with avocado mousse, beetroot aioli and pickled
cucumber, which went well with both the Sauvignon blanc and the Chenin
The very elegant Seventeen Hundred and
Seven 2013 White blend of Chardonnay Semillon and Viognier paired perfectly
with the woody mushroom risotto ...
... which was earthy with truffle aromas
and tastes. creamy and perfectly toothsome
John had a lovely pea risotto also
with a truffle foam
Seared springbok fillet with chickpeas
and smoked aubergines and Mediterranean spices. One of us preferred the 1770
Red Reserve 2012 and the other the Bushvine Pinotage 2014, so they both worked
well
Wine industry discussion by the
Stellenbosch Hills partners Paul Andrag, Philip Kriel and Vilje Carinus
We were being spoiled. The second main
course of duck confit on a fondant potato, spring sprouting broccoli, a little
cauliflower puree and a deep fruity plum just which sang with the Stellenbosch
Hills 2014 Shiraz
Dessert was a very sweet Vanilla
parfait coved in crisp meringue petals paired with the La Serena. You did need
a coffee with this as well. The La Serena might just be a perfect dessert pairing
wine and there are few enough of those about. The brandy adds such depth and
richness
The
wines we had with lunch in their new livery. We do only taste, current
journalists are all quite restrained. There is work to do when we get home. Lovely
day
©
John & Lynne Ford, Adamastor & Bacchus 2015
