On Wednesday we had a lovely trip through the sunny and warm Boland to Allesverloren in Riebeek
West in the Swartland where we had a magnificent view of the valley from their
stoep and enjoyed a lovely lunch with owner Danie Malan and his wife, eating
superb food prepared b y Nick van Wyk and drinking three of their excellent
wines, all new releases. This is the oldest wine farm in the area, established
circa 1700. In 1704 the then Cloete family farm was burnt to the ground, hence
the name Allesverloren, "All is Lost”. Since then it has prospered. It has been
in the Malan family since 1872. They started with a sweet wine, then made
port, for which they are famous, and now make a variety of wines.
Danie Malan, in his
wonderful Malmesbury
“brei”, told us that his father, Fanie, loved to travel overseas with his
wife and, one day, he found the best wine he had ever tasted in the world. It was
made from Touriga National, a grape used more for port than for wine. Then he
sent Danie to Portugal to find a cork supplier and he too fell in love with
these grapes. That is why they turn port varietals into wines on Allesverloren
as well as growing great Shiraz, Cabernet and Muscadel. And with global warming,
they are looking to the future as these Portuguese varietals are very
accustomed to hot, dry growing conditions.
Welcomed by Danie Malan as we arrived
A long table had been set for lunch on the stoep
An amuse of chorizo, chicken and artichoke delighted
There were presents for everyone, wrapped in gingham cloth
 |
| Greg Landman, elegant as always, matched perfectly fashionably with the wine and the cloths |
Welcome drinks were iced water or the newly released pomegranate pink Tinta Barocca Rosé 2013. This is is the first rosé
of this varietal available in South Africa. It smells of candyfloss, is dry
with lovely red berry flavours and it is extremely refreshing and delicious. A wine to go with lunch and with the alcohol at 13% this is very
easy drinking. Retailing at approximately R43, we think this is a winner.
The voorkamer full of traditional furniture
Chef Nic van Wyk in the kitchen
All big family celebrations are held on the stoep
A bit of family history
Allesverloren assistant winemaker, 26 year old Armand Lacombe, chats to Jos
Baker and Christine Rudman
Danie Malan in conversation with Johan Crafford
Chef Nic van Wyk tells us what we'll have for lunch
Danie tells us about the new wines and how they were made, plus a little
history of the farm
Homemade bread rolls, smoked salted butter and green olive tapenade
Cape Legends Global brand manager Tanya Jordaan. Cape Legends division of Distell distributes Allesverloren wines and numerous other producers, such as Alto and Uitkyk
The view across the Swartland of the vines colouring after harvest, the
wheatlands beyond, the smog from the stubble burning and the blue mountain
ranges in the distance
The starter of salted snoek fish cakes, baby calamari and filo shards on
a bed of slivered cucumber
The newly released Trés Vermelhos 2012 (Portuguese for ‘three reds’ )
made from Souzao, Tinta Barocca and Touriga Naçional. The ratio may vary every year but they will
try to maintain the style. Vinified separately, the wine was matured in French
oak barrels for 12 to 14 months and then blended. A deep dark red, it is full
of ripe cherries, rhubarb spice and chocolate on the nose. It is very soft and
smooth and tastes of rhubarb, amaretto, cherries with an almond finish. Many
layered with complex flavours that linger. At R150 a bottle, a good wine for
any wine list for robust flavoured dishes
It went very well indeed with our main course of spicy and smoky Blue
Wildebeest fillet Trinchado
Armand tells us how the wine was made
Allesverloren Red Muscadel 2013 is another completely
new addition to the farm’s portfolio
A staff member brings
glasses of the new Allesverloren
Red Muscadel 2013 (R107) for us to drink with dessert. This heady and
intense muscadel is thick with Christmas pudding fruits, a hint of cinnamon and
honey but with good acidity and 201 g/l sugar, it can stand up to most
desserts.
and was the perfect match to quinces poached in muscadel with amaretti
biscuits and crème fraiche, a wonderful end to a very good lunch
You can taste these wines on the farm and they do have something special
arranged during the Olive Festival which is on the 3rd and 4th of May, when there will be ample parking and shuttles from Allesverloren to other parts of the
festival.
And finally with coffee, a very, very clever friandise: a biscuit that
tasted exactly like a melktert
On departure we all received bottles of the Trés Vermelhos and the
Muscadel
