We enjoyed three experiences while we stayed at Seven Oaks
On arrival, we were welcomed by Ina Basson, their Tasting room manager,
who had so kindly and ably arranged the weekend for us
They have an attractive courtyard in front of the tasting room for balmy days and evenings
Patrick and Jacqui Pols were in the tasting room and wanted us to taste some of the Seven Oaks wines
The line-up of wines. Having tasted the whites and rosé on our trip around the farm it was a chance to taste the reds
The 2021 Seven Oaks Cabernet Shiraz is not oaked and has a lovely nose,
with good red berry fruit, spice and coriander spice
Crisp and zingy on the palate with strawberry, cherry, cassis and black pepper
To accompany our tasting, they had provided two of their specially curated cheese platters,
which was just perfect as we needed some lunch
and some excellent farm bread and butter
Chatting as we ate and tasted
and, inside, there is a long tasting table and a couch in front of an open fireplace for those chilly winter days
The 6+1 2019 Cabernet Shiraz has been matured in 2nd and 3rd fill barrels
Incense wood on the nose with ripe berry fruit
Sweet on the initial entry, with warmth from alcohol and layers of berry fruit
Jacqui Pols is the organizing brain behind the hospitality on the farm
The 6+1 2020 Merlot has wood smoke, then cherry, berry and dark chocolate on the nose
Sweet cherry fruit, some amaretto cherry stone, with crispness in the middle
Wood supports well. Some cherry candy on the end
Patrick Pols is gregarious, fun and a great host, full of bonhomie
The Per L'Amore de Andie is the name of the Seven Oaks Cap Classique
Amore is the registered name of the farm and Andie is their daughter
We all so enjoyed the 2020 Padre Red Nose Merlot Cabernet
A cassis bomb on the nose with good wood, mulberries and raspberry
A classic blend, still young but with good potential
Good fruit, chalky tannins and dark oak, so it has all it needs to age well
The 2020 6+1 Shiraz also has all it needs
It is spicy on the nose with good dark berry fruit, mulberry and incense wood
On the palate, sweet berries, cherries, cranberry, good supporting acidity
and layers of long fruit flavours, chalky tannins and wood on the end. Very good indeed
The 6+1 2019 Pinotage. Incense wood, berry fruit, with young sweet and sour fruit on the palate
This needs time, as all young Pinotages do
The 6+1 2012 James William Reserve Cabernet Shiraz was made by the 2006 Young Winemaker of the Year,
Francois Augenbach, at Romans River farm which is next door
Christmas cake aromas, sweet and sour bruléed fruit on the nose and palate with a touch of wood
The 2021 Seven Oaks Noble Late Harvest, made from Sauvignon Blanc from the neighbouring farm
It is aromatic on the nose, lovely and sweet with honey and flowers, well balanced with good acidity
It has an RS of 140
Our next adventure, the following morning, was to experience the Aroma Room
Ina explained how it worked and we were all keen to test our noses to see which smells we could recognize
Some of us have the advantage of doing this almost daily......
Into the room at the end of the tasting room
where there are 14 containers, each containing an ester to inhale, and to guess what you are smelling
The first 14 are found in white wines
and, on the other side, another 14 which are found in red wines!
Lynne took notes and, although this is what she does with wine regularly, found it quite challenging, as did we all
But it was a lot of fun too. There were some aromas that each of us got instantly, because they are very familiar
Lynne got the truffle quickly, because she makes truffle scrambled egg every Sunday – with truffle oil
and Violet is one of her favourite smells in wine and in macarons and in our garden
But telling the difference between say strawberry or pineapple and some other fruit can be a challenge
When you have finished each one, you can scan the box on the wall above each container....
....to find out how wrong or right you were
and you get the answer quickly
and then it was time for the Pop up Lunch, which Seven Oaks holds once a month
A different chef each time, with a different menu
This month it was the turn of Jo Wagener, Private Chef
A biscuit shaped like a bunch of grapes was on each napkin
A homily on the wall, to which we subscribe
Seating outside for early arrivals or people coming to taste wine. The lunch was held in the tasting room
We scanned the menu with our phones
and, of course, there was Seven Oaks wine to order with your lunch
The Amuse Bouche was a smoked oyster on a thin crisp, topped with onion sprouts, and pomegranate aruls
Chef Jo Wagener, being introduced by Patrick Pols
The first course was a recipe she’d invented
Baby Squid stuffed with her Mother's recipe Bobotie, topped with tomato concasse
It was a new experience for everyone and some were not sure it would work. It smelled very good and was enticing;
the bobotie was very good with lovely clove spicing and the squid was tender and in a flavourful sauce
A very enjoyable and satisfying dish
The palate cleanser was Spanspek;
cantaloupe melon, liquidised with vanilla sorbet and freeze-dried yoghurt, topped with Dukkah. Very sweet
The main course was a lovely individual Lamb Wellington in crisp flaky pastry,
with a small amount of very flavourful mushroom duxelles inside
Served with crisp potatoes and caramel coated, deep fried pumpkin fritters
(we could have eaten a bucket load of those)
It was a very large portion and the shredded lamb inside was very tender
One of the other friendly guests, who was also staying the weekend, came over to have a giggle with us all
We had the Padre Red Nose Cabernet/Merlot with the main course and it was such a good pairing
Time for dessert, when they start pouring the Noble Late Harvest; full of honey and so well balanced by the acidity
A tiny slice of Crème Fraiche mint tart on a light pastry base with very delicious strawberries and a chocolate sauce
A smiling chef after a good service
A great artwork bringing back lots of memories
and then on Sunday morning, after breakfast and tidying the cottage,
it was time to say goodbye to Patrick, Jacqui and Ina and thank them for a marvellous weekend
It had not been all relaxing - we were too busy to think of stopping; there was so much to do and we had such fun
Go and experience Seven Oaks yourselves. And perhaps book for their next Pop-Up restaurant?
You will find them on Seven Oaks Winery and Vineyard Cottages: Home https://www.sevenoaks.co.za
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