Tasting
Ellie under the pergola next to the main house
Our
glasses are filled from only the
second bottle ever opened
It
has a beautiful colour...
...
and a very classic label
Two
pink canapés matched to the MCC – Strawberries and black pepper on skewers and
rolls of pickled beetroot filled with herb cream
Tiny
crisps topped with smoked salmon, cream cheese and lots of other invisible
ingredients that made this canapé pop in the mouth with flavour sensations - so in tune with the bubbly; and a spoon of
pink wine jelly on top of crisp bacon dust
A
perfect day by the pool
Owners
Seymour and Sophia Pritchard welcome us to Clos Malverne
Winemaker
Suzanne Genis Coetzee tells us how she made the Ellie Rosé MCC from Shiraz
Seymour
gives her total freedom to make the wines. This vintage from their small block
of shiraz produced only 3000 bottles and currently only 1900 bottles have been
degorged and labelled.
Alan
Mullins and other media listen to the history of the wine in the dappled shade
of the vine pergola
Peanut,
the dog with character and fame on the farm
The
back label of Ellie tells its story
Chef
Nadia Louw, Brett Garner and PRO Leanne Sutherland, who organised the event
We
sit down for lunch
Elmarie Rabe and Annareth Bolton of Stellenbosch Wine Routes
The
menu
Chef
Nadia Louw tells us about the food
A
happy bunch of media
Lovely
views from the restaurant terrace
of
the vines, the Devon Valley and the Stellenbosch mountains
Lynne’s
starter of spicy and sweet tomato gazpacho with salmon caviar, red pepper couli
and divine crayfish slices. This was made especially for her as she does not
like fresh cucumber. She was delighted by it, as was everyone who sampled it
The
starter was a fresh cucumber and mint soup topped with red pepper coulis,
salmon caviar and crayfish slices. Paired with Clos Malverne’s tropical
flavoured Sauvignon Blanc
The
girls chat
And
sort out the world’s problems and gossip
The
beef was beautifully tender and perfectly cooked, topped with a good red wine
reduction, luxurious truffle oil and shavings and served on a base of forest
mushrooms with a crisp potato and parmesan croquette. This was paired with Clos
Malvere’s flagship wine, Auret a cape blend
The
restaurant was open to the public
John’s
main course without the mushrooms was served on a bed of courgette strips
Decadent
rich solid chocolate tart topped with prune and almond praline ice cream on a
berry coulis. Served controversially with the Clos Malverne Pinotage Reserve
Sophia
Pritchard
The
glamour girls Kalinka Lombard, Maryna Strachan and Anel Grobler
Greg
Landman and Kalinka
Perfect
profile! Maryna sips the Ellie with her dessert
© John & Lynne Ford, Adamastor & Bacchus 2013
