Monday, April 19, 2021

Well-known wine family celebrates four decades with a refined new look

Robertson Valley’s Van Loveren Family Vineyards relaunches its heritage range

Forty years after the Retief brothers Wynand and Hennie, sons of the founders, established the well-known, modern-classic Van Loveren brand, the label, focus and appearance have been polished towards an even brighter future for the popular wine range.

Celebrating a remarkable family wine business in which the next generation has taken charge, the revitalised branding was inspired by the Retiefs’ tightly-woven personal heritage and the deeply-rooted ethos of this outstanding winery. Theirs is a way of doing things that has positioned the family at the centre of the contemporary South African wine industry. It’s a constant process of renewal and investment in the future.

Central to the celebration is the launch of the Van Loveren heritage range’s smart new packaging and look. These are the stylish, cellar-crafted wines that have thrilled so many South African wine lovers the last four decades – now with elegant new packaging that make a subtle modern salute to the winery’s origins.

Phillip, third generation Retief and Managing Director, says the brand renovation is the result of Van Loveren’s long-time commitment - over generations - to encourage individual strong suits skills for the collective good in a shared vision.

 “This played out successfully when the team contemplated a reboot for Van Loveren wines during the pandemic’s cellar-door lockout, it struck them how much the idea of family features.

 “This both in the sense of the wines, but, of course, also in the owner-relatives and our employees’ relationship.”

In fact, this ‘group of families’ is the brand’s unique selling position.

And so the packaging design was inspired by the stories, sites and benchmarks across the Van Loveren estate, winery and gardens. The eye-catching graphic on the label is from the original invitation to the wedding of Hennie Retief senior to Jean van Zyl, who acquired the farm in 1937 and named it after one of her ancestors, Christina van Loveren.

Featuring that date in the branding is a nod to the past, but also a reminder of the Van Loveren Family Vineyards commitment to rejuvenation and growth, ever sensitive to consumer appeal.

 “Our story has always been defined by legacy and driven by a pioneering spirit – building on the past to create a rewarding future, marked by innovation, dedication and enthusiasm for the wines we nurture,” Retief said.

The wines of the Van Loveren Family Vineyards cover an appealing wide range, with the new-look packaging focused on the contemporary wine lover who enjoys sparkling to fortified wine, white and/or red, single varietals and expert blends.

The top-end is represented by the Christina’s Trousseau and Retief Reserve brands, while easy-drinking Tangle Tree and de-alcoholised Almost Zero round off the selection.

Van Loveren wines are widely available from all major retailers and wine stores, as well as online at www.vanloveren.co.za.

ISSUED BY                     :               ON THE MARQUE PR & COMMUNICATIONS

ON BEHALF OF            :               VAN LOVEREN

MEDIA QUERIES         :               PIPPA PRINGLE |ON THE MARQUE PR & COMMUNICATIONS |

071 461 6692 | pippa@onthemarque.co.za 

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All content in this article is © John & Lynne Ford, MENU

Stellenbosch Wine Route celebrates 50 wonderful years

To celebrate their 50th Anniversary, the Stellenbosch Wine Route sent us a huge box of goodies this week so that we could enjoy the route's golden anniversary at homeThe wine route was founded in 1971 when three intrepid winemakers – Spatz Sperling of Delheim, Neil Joubert of Spier and Frans Malan of Simonsig, after a visit to France, realised the marketing potential and necessity of such an endeavour, and the rest was history as it spread across our winelands to much success. Stellenbosch Wine Routes paved the way for the creation of the country’s wine tourism, an industry that contributes R7.2bn to GDP per year

#StellenboschWineRoute50

The box, individually labelled and hand delivered

The explanation.  Normally they would have invited media to a party
but, in these Covid days, it was not possible, so we applaud their solution

The contents: Left to Right: Two Canelé pastries (of which Lynne is very fond), two pork pies and a jar of Spicy Aubergine dip from Joostenberg, a bottle of Simonsig Cap Classique (one of our favourites) and a good 2015 bottle of Delheim Cabernet Sauvignon to enjoy, a bottle of tiny pickled onions from Companiesdrift farm, Huguenot cheese portions, two round rolls, and a jar of olives from Joostenberg. We have been enjoying things from this trove all weekend

and a rather large chocolate cake from Blõs bakery
 Thank you to all concerned; it certainly is a celebration of produce from Stellenbosch

Most Western Cape wine farms are open to visitors and to taste and buy wine. They suffered huge damage to their businesses while they were forced by the government to close for five months last year; an uninformed decision of very doubtful merit, as research is now demonstrating

So we urge you to enjoy a day out, include a wine estate or two en route and help them to recover from the damage,
but please be responsible if you are driving

Comprehensive information with maps about the farms on the route is available on the 

For more information, you can email info@wineroute.co.za or call 021 886 4310

Use @stellwineroute to connect with Stellenbosch Wine Routes on Facebook, Twitter and Instagram

All content in this article is © John & Lynne Ford, MENU


A light lunch with friends at Green Point Park's Café

We often need to find places that are wheelchair accessible so we can meet with friends who can’t come to our house, as it is not very disabled friendly – on a steep hill and with lots of steps. The Green Point Park restaurant has recently opened with new owners and this seemed like a good opportunity to try it out while meeting our friends

There was a lovely large group of toddlers visiting the park that day. They were so excited

Our indigenous blue water lilies were in full bloom in the ponds, accompanied by loud frog croaking

Seagulls were having a lovely freshwater bath near the waterwheel

A Eurasian or Common Coot (Fulica atra)

The restaurant is easy to find in the middle of the park, not far from the parking
The entire pathway is wheelchair friendly and there is a ramp

Our friends had already arrived and taken a table on the side

The interior is nice and fresh and the tables are well-spaced

The menu with prices is on a board above the counter, but printed menus are also on tables

The menu is simple, but there is something for everyone
Many of the beverages were out of stock however, so a delivery was needed

Judi's Falafel Bowl was huge and it came on a bed of rather chewy barley grains

Dave had the Egg Mayo Toasty

Lynne and Denise ordered the Scrambled egg, with Crème Fraiche and smoked Trout
with a Bos Rooibos Iced tea for Denise and an Appletiser for Lynne. The fresh juices were sold out

John ordered a Heineken Zero, but it was out of stock, so he had a Devil's Peak Zero to Hero beer instead at R40

with his Chicken Parma Zarma Toasty which has mozzarella cheese with the ham
Alcoholic beverages are not permitted in the Park

Our bill for five people came to R528 plus 10% service










The 2021 Old Mutual Trophy Wine and Spirits Shows

The 2021 Old Mutual Trophy Wine Show and Old Mutual Trophy Spirits Show will be judged at the end of May and first week of June. Results will be announced in July. This is a reminder to both the wine and spirits industries to enter the competition/s by Friday 23 April.

This year, judging takes place in the heart of the Mother City, at the Westin Cape Town. Michael Fridjhon is chairman of the judges for both competitions. Per last year’s format, all panellists are South African experts, and in the case of the spirits’ judging, also have a wealth of international product experience.

The entry kit and entry form for each of the competitions is available on the respective websites:

Old Mutual Trophy Wine Show: https://www.trophywineshow.co.za/

Old Mutual Trophy Spirits Show: https://trophyspiritshow.co.za/

For any further information, please contact:
Monica Mountjoy: monica@outsorceress.co.za
Tel: 083 783 1551
Or
Janice Fridjhon: janice@outsorceress.co.za
Tel: 083 302 2197

Issued by:
OutSorceress Marketing

A False Bay day with lunch at Kalky's

It is still summer, but we often feel that we are shutting ourselves away. We have made a resolution to go out to a different area at least once a week and so we decided to go to the False Bay coast to have a lunch of Fish and Chips. The views from Boyes Drive were magnificent; the day was clear and fresh. Looking down on the Vleis and Muizenberg brings back lots of memories for Lynne of her early years when she used to come fishing and kite flying here with her father.  And, of course, swimming off Muizenberg beach

The vista of the blue mountains and a windless sea

At Kalk Bay harbour, the seals were basking on the dockside, waiting for fish scraps from the stalls

Not much to do today, but scratch and groom

Drying flecked snoek

Or how about a doze in the sun while you let people know you are here by raising flipper and tail fin

Kalky’s has been here for years and it is the place for fresh fish.  Covid queues are in force, so they have a window where you pay and are given a number.  If you haven’t brought cash, they do have an ATM inside.  We found a small table very quickly, under the shade

A very disciplined queue; quite short and quick

Our bill, with the message we wanted, crisp chips

The tables have been spaced apart, further than before

Just the thing to enjoy with fish and chips - one of our favourite unwooded, crisp chardonnays,
2019 Limestone Hill from de Wetshof in Robertson. And yes, we do take our own glasses

The hake and chips. The message about crisp chips is sometimes hard to get across
The fish is delivered on top of the chips, so soggy just happens

The tables are sanitised before you sit down

Fishing off the end of the dock

Fresh fish on the slab - yellowtail

and two Kabeljou.  We heard a price of about R200 for a fish

And they can be expertly filleted for you
Do tell them you want the bones and head if you want to make stock

A row of Kalk Bay fishing boats
It was a lovely escape, with a good supermarket trip in Constantia Village on the way home


All content in this article is © John & Lynne Ford, MENU




Easter lamb braai

We do a traditional Easter meal every year and daughter Clare joins us for dinner. This year, we had a deboned leg of lamb, so it went into John's amazing marinade the day before. It’s an easy recipe with soy, red wine, lots of garlic and fresh lavender and/or rosemary. You can see it after the photographs. The lavender adds an unusual and delicious flavour

Getting the coals hot in our ancient Weber

and sunset over the sea with a long, long tanker passing by

Coals ready, lamb on

This does not take long to cook and with the different thicknesses everyone can have their favourite 'doneness'
we do like pink lamb

Timed to perfection, ready for carving. It does rather look like a map of Africa!

And the final plate. Lynne made duck fat roast potatoes, steamed broccoli, carrots, courgettes, minted baby peas and a good gravy. The wines served were De Wetshof 2017 Bon Vallon Chardonnay, crisp and elegant, which went well with our starter of Chicken liver pâté with almonds and Amaretto. The best wine for the lamb was the 2011 Saronsberg Shiraz; soft and supple and spicy

It was a lovely summer evening and we ate on our deck

The Recipe:

Braaied Butterflied Leg of Lamb

Ask the butcher to debone the leg (or do it yourself) so that there are two half legs, joined in the middle, with fat on one side only. Place the meat in a large bowl and prepare a marinade of

Half cup Olive Oil
Half cup Soy Sauce
1 cup red wine Vinegar, Red Wine or Verjuice
Grated peel and juice of 1 Lemon
6-8 cloves of garlic, finely chopped
Several sprigs of Lavender or Rosemary

Chop the lavender/rosemary leaves, having stripped them off the stalks. Whip the oil and soy sauce and the other ingredients. Pour the marinade over both sides of the meat, and cover the dish. Marinate for ± 12 hours with the cut side down, turning it occasionally to ensure that the marinade penetrates evenly.

Light the fire, and, just before the flames have completely died, put the meat on the grid, cut side down, to sear for 5-10 minutes.

Turn the meat over, and leave it fat side down, with the lid on the Weber, for ± 30 minutes for a small leg and ± 45 minutes for a larger leg. Baste the leg occasionally with the marinade (More frequently over an open fire).

SERVING – (Use a razor-sharp knife)

Cut the meat down the middle into two “fillets” and carve each one from the meat side toward the fat into very thin slices. The thick parts will be rare, becoming more well-done as the meat becomes thinner.

Serve as you would roast beef