Ntsiki Biyela, originally from KwaZulu Natal, has
been the winemaker at Stellekaya for the last 13 years. She was the first South
African black woman wine maker. She trained in Viticulture & Oenology at
Stellenbosch University and worked stages in Tuscany and Bordeaux. At
Stellekaya she produced four star Platter wines and won awards. Her dream was
always to make her own wines and this she has now done. Aslina is her tribute
to her grandmother (it is her grandmother's name) who was her inspiration and
guide as she grew up. She was awarded Woman Winemaker of the year in 2009. It
is an exciting venture. She continues as a consultant to Stellekaya. She is
involved in many wine industry competitions as a judge i.e. SAA, Diners Club
Winemaker of the Year, IWSC and Nederburg Auction. We were invited to the
launch of these wines held at the American Consul Generals residence in Bishops
Court
Our welcome drink on the
terrace was the 2016 Aslina Chardonnay. Rich and golden, full of peaches and
citrus flavours, with wood in the background with some stony minerality
Canapés of seared prawns with pineapple
and red onion salsa which went well with the Chardonnay
Tiny crisp fig, gorgonzola and
thyme puff pastry tartlets with a balsamic glaze
Beggar’s purses stuffed with
mushroom duxelle
The students who served us are
all students at the Pinotage Youth Development Academy; they were a lovely
bunch. Ntsiki sits on the board of the Academy
Taking our seats for dinner
The U.S. Consul General in Cape
Town Teddy Taylor opened proceedings by introducing Ntsiki. She took part in
The African Woman Entrepreneurs Programme in the USA and it has changed her
life, encouraging her to start her own brand. She met other International Visitor
Leadership Programme Mandela Washington fellows and Fulbright scholars who
mentored, supported and encouraged her. This programme is funded by the U.S.
Department of State's Bureau of Educational and Cultural Affairs
Ntsiki Biyela told us about her
journey and the courage it took. Why did she start her own business? To work
with the community. When she was in the USA on the AWE Programme her cohorts
made her face an intervention. They told her to stop taking the drug! she was
puzzled, she doesn't take any. Stop taking the salary they said, that is the
drug. She realised it was time to do her own thing
Chef Adolphus Stuart who was
visiting from Texas where Ntsiki met him. He was involved with Chef Stacy
Lightfoot in producing the food for the event - which they said met in
mid-Atlantic!
We had a great time chatting to
him about the food, his visit and his career; he is very amusing and fun. He
said Chef Stacy had taught him some new dishes and new tricks
The unusual starter of tender
fried aubergine, marinated in pomegranate served with crumbed herb cheese balls,
a pea and mint sauce, crisp onions, pomegranate aruls and topped off with a
while wheat crisp and melt in the mouth croute. We drank the Aslina Sauvignon
Blanc with this, a nose of herbs, figs, grass and a hint of honeyed grapes,
full on the palate with good Sauvignon pyrazines, crisp acidity and length with
a flinty minerality on the end
Chef Stacy with the main course
It was Asian braised pork belly
with cranberry jus, confit dug leg, asparagus, a rich butternut and Tahini
puree, garlic baby potatoes and caramelised baby beetroot. We drank the Aslina
2015 Cabernet Sauvignon with this course. Pure cassis and incense wood on the
nose. A wine in waiting, gathering itself together for the future, with room to
grow. Rich red berries, vanilla oak, stony minerality and some chalky tannins. It
went very well with the rich main course
And so to dessert. A lovely
spiced red wine poached pear stuffed with dark chocolate and dates and enrobed
in toasted pistachio nuts and served with a vanilla bean custard
This was served with the UMSASANE
2015 a Bordeaux Blend of Cabernet Sauvignon, Cabernet Franc and Petit Verdot.
See our Wine of the Week. Yes it was that good
We think these wines show
Ntsiki's skill and huge potential. One day we are sure, she will have her own farm. At the moment
the grapes are all sourced from very good Stellenbosch farms
© John & Lynne Ford, Adamastor & Bacchus 2017
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