.: Alto celebrates the centenary of their iconic Alto Rouge red blend

We joined the other guests in the Alto cellar

for a candle lit tasting of the last five vintages of Alto Rouge. We began with the 2017 Perfume of roses and violets, depth and very attractive. Smooth as silk on the palate, good fruit, chalky tannins, long flavours with wood support then full berry fruit on the end The 2019 had dark berry fruit, plums and some licorice. Velvety , soft and chalky, berry fruit with plums, savouriness from the Cab Franc, integrated wood, visible on the end

Winemaker Bertho van der Westhuizen told the story of the wine

He succeeded his father, Schalk (2000-15), in the position

There have only been five winemakers at Alto in the last 100 years

Rugby Springbok Pieter "Hempies" du Toit (1983-2000) and his father Piet (1959-83) preceded the van der Westhuizens

Manie Malan, who owned the farm with his father, was winemaker between 1919 and 1959

We tasted the 2020 with roses and violet perfume, shy fruit but classy nose. Lovely silky mouth feel, then sweet and sour berry fruit, layered and chalky. Dark berries and dark wood on the long finish, it gets better and better the more you taste.

The 2021 is shy initially but recognisabley Alto as you swirl the glass.Then perfume of violets from the

Petite Verdot. Good fruit on the palate, quite delicous, with warmth and layered with all the component varietals in balance. Length and those characteristic chalky tannins. Food calls. Lynne's favourite of the flight.

Neil Ellis spoke of his experiences with Alto

The 2022 Is inky black, classy with perfume and lovely dark berry and plum fruit and Incense wood. Again a lovely silky mouth feel, Cabernet Franc and Petite Verdot are very visible with good Cabernet support. A superb wine for one so young. Grippy chalky tannins and wood just supporting mean this is one to buy now. THe Shiraz adds spice and flavour. Ther is a definite linear connection in all these five fine wines, speaks to quality winemaking, determination and history kept going by those who have contributed.

Bennie Howard CWM told more of the story

and was follwed by Johan Malan of Simonsig

The table after the tasting

a moments silence remembering the late Danie van Zyl, Alto viticulturist,

who died suddenly not long before this event. He will be much missed

An on counter display of Alto Shiraz. We got to ttaste some of these with lunch and they were very fine

Three sizes - Jeroboam, bottle and magnum

Bertho van der Westhuizen with the 5 litre Jeroboam

Traditional canapés on the tables. A selection of artisanal breads served with humus, pesto and butter

Humus, pesto, small meatballs, arancini and a cream herb cheese paté on toast

Alto is exclusively a red wine estate
Chardonnay and MCC from Stellenzicht, also owned by Hans von Staff-Reitzenstein, were there as pre-lunch drinks

Johan Malan and Neil Ellis in discussion with another guest

On the deck, interesting conversations

Louis Strydom, Ernie Els winemaker is in the foreground

Ernie Els Wines is also owned by Herr von Staff-Reizenstein

Adamastor over the Vineyards

Greek Titan Adamastor was said by the Portuguese poet Samoes to be the protector of the route round the Cape

and, lying on his back, is personified in Table Mountain. Devil's Peak is his head

General manager Barend Barnard and Bennie Howard. The Alto red wines we had to taste wer

The menu

The five winemakers of the last 100 years

Everyone seated for the celebratory lunch

Grilled kingklip in a saffron mussel sauce, with seasonal greens, parsley baby potatoes, a tomato salsa and micro herbs.

The Braised Springbok shank was the most popular dish in the room. and was served with a mustard biltong mash, caramelised baby onions, small and delicious pumpkin fritters and an Alto Rouge jus