Another invitation we could not refuse: "Would you like to come to a dinner paired with Paul Cluver Chardonnays to celebrate International Chardonnay day?" said Roy Davies, General Manager of the Vineyard Hotel. Yes please. We have always put Paul Cluver Chardonnay high up on our favourite list of good chardonnays
We arrived at 6.30 to a warm welcome
They have some good specials on at the moment that might attract some of you. The restaurant that was called Myoga has now closed and has been reopened as the main restaurant in the hotel. Chef Mike Basset is in charge of the Restaurant and other catering facilities in the hotel
A welcoming glass of 2014 Paul Cluver Estate Chardonnay
It shows no age and is the same crisp and lively Chardonnay we expected
Nicely spaced in the small lounge while we wait for dinner
Paul Cluver Cellarmaster Andries Burger and his wife Inge were there to take us through the Chardonnays
The Vineyard's General Manager Roy Davies
Andries said Elgin is apple country, and that Paul Cluver was a pioneer back in 1987 when they planted the first grapes there. Making wine is a passion for him. They first planted 128 Chardonnay vines next to the river and the first harvest was in 2008. This year, the Cape had a long slow vintage, so the wines should be very good. We know that Elgin certainly has the perfect climate for cool country wines, white and red, both with great concentration, minerality and superb flavour. A tip from Lynne: If you smell fig leaves on a white wine, it is probably from Elgin
All the guests were enjoying the 2014 Paul Cluver Estate Chardonnay
Time to take our seats in the restaurant
The kitchen is partially open to view
The menu showing the wine pairings
First, an Amuse from the kitchen, which came with very enticing aromas. It is an arancini ball containing risotto rice and melting cheese, in a cheese fondue sauce and a herb oil. Lovely flavours, with good umami notes. It was served with the Paul Cluver Village Chardonnay 2020, which is very lightly wooded. The sort of Chardonnay that lights up your life and a meal; crisp, zingy and full of Granny Smith apple, lime and lemon flavours, with length and excitement
Sticky mosbolletjies and some cheese straws
The same wine was served with the starter of two small, glazed Baby Chicken Supremes, a Berbere Ethiopian spice infused Albafura sauce (an intense classic French reduced chicken stock flavoured with red pepper), a Pomme Anna square, broccoli spears and dehydrated pink grapes. Lovely aromas wafted off the plate and the sauce was unctuous and delicious
The main course was served with Paul Cluver's flagship Chardonnay, the 2018 Seven Flags. It has a classic French Chardonnay nose; deep, with hints of spiced oranges and, on the palate, complex, crisp and clean with lime, butter and wood. So, so good with food
The first thing detected from the main course of Grilled, crisp skin salmon was a wonderful aroma of truffle and peas and when Lynne checked the menu that, indeed, was what was on the plate. It was resting on buttered gnocchi and mussels, in a lake of green pea velouté. A perfect, rich match for the Seven Flags
Dessert was served with the Paul Cluver Estate 2018 Chardonnay, the one we bought most recently. Andries commented that he had never really thought of it as a dessert wine, but that it was a very good match. Lovely aromas of citrus, green melon and brioche and, on the palate, lime, tangerine and vanilla from the wood. Refreshing with the dessert of glazed lightly barbequed pineapple sprinkled with pepper, a rocher of peach ice cream, topped with a crisp dehydrated slice of pineapple, and a slice of toasted poppy seed lemon chiffon cake. There was a distinct hint of smoky bacon on the pineapple, perhaps from the grill. Another good match with the wine
For John, a very good double espresso, for Lynne a pot of Green Tea as a digestif
A lovely meal and a great pairing with Paul Cluver's exceptional Chardonnays
The wines we tasted
Thank you to all concerned and especially Andries and Inge Burger and Roy Davies, great table companions
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