An invitation from Barend Barnard, Sales & Marketing Manager of Alto wine estate,
to visit the farm and taste the wines was quickly accepted
We tasted the wines over a very good lunch in their restaurant
The views are spectacular and the atmosphere is sophisticated and sooo relaxed
Barend wanted to introduce us to the new 2023 Stellenzicht Thunderstone Rosé
Alto, Stellenzicht and Ernie Els wines are all now under the ownership and/or part ownership of German businessman
and wine collector Baron Hans von Staff-Reitzenstein
The wine was made by L’Ré Burger and is a blend of 71% Syrah, 16% Grenache and 13% Cinsault
Pale onion skin in colour and has had some aging in old barrels.
Raspberry and pomegranate on the nose and palate, a good acid grip,
refreshing with long fruit flavours and good with food
The new vineyard about to be planted in front of the restaurant and winery
It is destined for a planting of Shiraz near the gate, and Cabernet Sauvignon high up near the tasting room
The entrance way will change to a position on the right of this picture
Inside, a video was being filmed and they had arranged this lovely tableau with some of the Alto reds
Nota bene, a great place to enjoy a tasting on a chilly winter's day
A very special celebration is planned at Alto later in the year, as Alto will celebrate the 100th vintage of Alto Rouge
We really like the new labels, still classic but easier to identify
This iconic Estate Blend is made from Cabernet Sauvignon, Shiraz, Cabernet Franc and Petit Verdot
Tim Atkin voted the 2021 the Best Value red wine in SA
The menu is petite but beautifully formed.
With some extras and boards to share should you not want a full lunch
The wine list. The wines are sold at cellar door prices in the restaurant
We began our lunch with Stellenzicht Thunderstone Chardonnay 2023
Richness, lees, perfume and white peach on the nose. Lovely juicy fruit forward Chardonnay
White peach, nectarine and crisp lemon. vLight wood and great minerality. Another which is good with food
It was a lovely autumnal day so we sat outside on the deck with a fabulous view
You can just make out Table Mountain in the distance through the haze
The Cape has been plagued, again, by fires in the fynbos
Our extremely helpful Sommelier/waiter, Likho, also brought the wines to taste with our meal
We last met him when he worked at Jordan
We could not make up our minds about which starter to have, so we ordered two and swapped half way
The grilled baby squid were tender and spicy from the chorizo and hot sauce
The Alto Rouge 2021 has richness, incense wood, good red berry fruit, spice and pepper
Lots of depth and full of memorable flavours, red and black cherry, black currents and blackberry
Wood supports with good crisp tannins and length
It was perfect with this dish, it washed away the heat and added a lot to the enjoyment
The tender and flavourful Beef Carpaccio had a mound of chopped and vinegared, slightly hard, pear in the centre
Rocket, sharp sundried tomatoes, deep fried capers and topped with shavings of parmesan and raw onion
One of the farm's friendly Chocolate Labradors
The 2018 Alto Shiraz has leather, wood, spicy dark red berries and a behind-the-ear perfume!
Mulberry, blueberry and fruit with spice and pepper, it's easy to quaff and went so well with the squid
A farmhouse nestled in autumnal trees
We had good chats with the American couple seated at the next table
who were enjoying their trip and their wine tasting
Salt and pepper on the table
The 2018 Alto Cabernet Sauvignon is a classic quality Stellenbosch Cabernet
Cassis, good incense wood; on the palate, richness and fullness with cassis and cherry, sweet and sour in balance,
a food wine and drinking so well now
The 2022 Alto Estate Blend is a blend of cabernet, Shiraz, Cabernet Franc and sometimes, but not this vintage,
some Petit Verdot. Lots of Cassis and lots of spice on the rich nose
Tight tannins holding onto good cherry berry fruit, the necessary acid in balance,
It's very young and needs to be carefully laid down to await its future magic
John chose the Cut of the Day, a Chalmar Sirloin, fire touched, very bleu but tender and delicious
Topped with crisp onion rings, excellent crisp truffle chips and a rocket salad
Lynne enjoyed the Belly of Pork with superb crisp crackling on two slices, very tender and luxurious
Served with red cabbage, mustard mash, smoked apple, crisp sweet potato ribbons and a creamy bacon brandy sauce
The Alto Cabernet was the perfect match, it opened up and complimented the rich pork and creamy flavours
A quick word with the talented winemaker Bertho van der Westhuizen who celebrated his birthday that day
The meal was very filling, but we had to try the enticing Naked Dark Chocolate and Berry Torte, one to share
and it did not disappoint, dark and rich with lovely flavours and textures, it echoed some of the red wines
Thank you to all at Alto, we will definitely be back and think you, our reader, should try it as well
The Chef is Matthew Delponte
The mountain appearing through the smoky haze as we left
All our stories can be seen in the Blog Archive near the top of the column on the right
If you do not wish to receive e-mails from us, please email menucape@gmail.com with the word 'UNSUBSCRIBE' in your email
