The launch of Leeu Estates, a boutique hotel, spa, gallery and winery in Franschhoek

Last week, we went to the launch of the Leeu Estates, the exclusive five-star boutique property which opened to paying guests on the 15th of June. Indian Billionaire, Mr Analjit Singh visited Franschhoek for one day during 2010 FIFA World Cup. He and his wife fell in love with the town and the countryside and decided to build a home there. This soon grew into a world-class hospitality and winemaking destination. (Singh means lion and Leeu is lion in Afrikaans)

He has since bought several properties in the area starting with Le Quartier Français hotel and restaurant and three farms, Dieu Donné, Von Ortloff and Klein Dassenberg. He is the non executive chairman of Vodafone India and the founder and chairman of the listed Max India Group, whose interests include life insurance and private health care

We were transported from town in their luxury transit vehicle

The golf carts moved everyone from their cars to the hotel

Arriving at the meticulously refurbished 19th-century Manor House. The architects involved were Spanish architect Tomeu Esteva, Graham Goosen and Johan Malherbe. Current rates are from R7300 pp in a classic room to R12000 pp for an Executive suite to R21600 per cottage. These are winter rates

We were welcomed with a glass of bubbly and could wander around looking at the decor

No, he is not crying, or taking a private phone call or peering through a hole in the wall. That is what we all concluded, but he did not move. Not at all. And then we realised: Tim is an art installation and is quite unnervingly real. He is soon to be joined by a female companion

A small lounge attached to one of the suites

There is art everywhere, excellent art, challenging art, beautiful art

The small terrace

What we were drinking, BAS MCC Brut from the Leeu Collection. BAS is Mr Singh's nickname

Canapés of smoked salmon, compressed cucumber and celery on tiny toasts

West Coast Lamb Bitterballen with a mustard dipping sauce

Joyous crisp Tempura green beans, so deliciously simple with a creamy soy dip

A superbly savoury light mushroom velouté, served warm

a curious observer

Award winning winemaker Andrea Mullineux with Dr Winnie Bowman CWM. Andrea, with her husband Chris, runs Mullineux and Leeu wines in partnership with Mr Singh at the winery on the farm and on their original property in Riebeek West

Mr Singh

Welcome speech from Hector de Galard, Managing Director of Leeu Collection

The media and guests listen

Hector introduces Area General Manager of Leeu Collection, Matthew Smith

Publicist Nicolette Waterford, Interior designer Beverley Boswell and landscape designer Franschesca Watson

Mr Singh with winemakers Andrea and Chris Mullineux

Mr Singh tells us the story of how he came to love Franschhoek and build the Leeu Estates. “I am extremely pleased to see this dream of mine turning into a reality,” says Leeu Collection’s founder, Bas. “At last guests from all over the globe can now enjoy the Leeu touch and have unforgettable experiences in a superb setting. This place is close to my heart and I am truly happy to share the beauty it offers with others.”

We then set off to see the estate gardens. First a walk past the rose garden

Landscape designer Franschesca Watson tells us about the garden and the plantings

Propitious marigolds. Franschhoek's first Indian restaurant, soon to open, will be called Marigold. It will be next to the Tuk Tuk Micro Brewery; both are part of the Leeu Collection

'Reflective Resonance’ by acclaimed sculptor Angus Taylor. It is a powerful piece in bronze and Belfast granite

No ordinary garden bench, but a work of art as well

Another view of 'Reflective Resonance’

Lynne strolls with Siegfried Schäfer, the editor of the Franschhoek Tatler 

The Bokkie Garden currently has three springbok. This one had tried to escape. Mr Singh is very fond of them and wants them to roam free in his garden. We suspect they will eat it all. An obvious challenge is the presence of leopards and rooikat in the mountains

A wintry view of the garden and the surrounding mountains

We reach the Mullineux and Leeu winery

One lion greeting another

The Mullineuxs welcome us

to the winery

Wines currently for sale and tasting in the tasting room

The tasting sheet

Some witty recycled art

Looking at the barrel cellar from the Tasting lounge

Space outside for tastings in better weather

We then went back to the Manor House and took the tour with Interior designer Beverley Boswell. She is South African, but currently works in London. She has been working on this project for three years. The decor is very understated, muted and very European in feel. All the luxury fabrics - silk, velvet, wool, flannel, and tweed come from the UK, and all the furniture was made there but upholstered here. The carpets have all been woven to order in India and do add a nice, needed, splash of colour

This is the small library

Everything in the Manor House has been specially commissioned, like this water lily lamp with echoes of Art Nouveau

The art is what strikes you first, each room is filled with masterpieces or masterpieces to be. Paintings, sculpture, pottery, and the disconcerting figure of Tim. You wander from room to room and your eye is caught by all of it, accenting each moment in the room and every wall. All are linked with the colours grey and beige.

Handmade silk lampshades and 2 humorous statues of bull terriers

A bejewelled wooden bowl. The ram's horns are chambered nautilus shells

The rooms are very large, the bathrooms enormous and the two we saw were clad in superb butterscotch marble. The dressing rooms are commodious and well planned. The decor is cool and grey. The sunshine outside should brighten it up

We strolled to the Spa next door

and were welcomed with green tea and lavender biscuits

There is a wonderful natural oil perfuming the air, a combination of ginger, fruit, herbs and spices. The staff told us about the Spa and then took us on a tour

Two pedicure seats, imported from the UK

The relaxing lounge

The room for couples having treatments together

Calming artwork and candles

A treatment room

The reception area with steps down to the swimming pool

A perfect place to relax

The Gym

Sun beds with views of the vineyards

The interior of one of the cottages; the theme continues. The Manor House has six rooms and suites. There are two rooms adjacent to The Manor House, and the remaining rooms and suites are located in spacious cottages among the gardens

A grey bedroom

The large bed with fine linen

the second bedroom

Back to the Manor House for lunch. The executive chef is Oliver Cattermole, previously at Mondiall in the Waterfront

L to R Kim Maxwell, Landscape designer Franschesca Watson, Christian Eedes, Andrea Mullineux, Angela Lloyd and Area General Manager of Leeu Collection Matthew Smith

The menu

Executive chef Oliver Cattermole comes to tell us about the food

Table decoration of roses, orchids and succulents from the garden

First course a tomato stuffed with coarse grained Tabbouleh. It was quite tart and the wine pairing was the Mullineux Kloof Street Chenin Blanc 2015 which is a little oxidised, sherry style, on the nose, with a tiny bit of chenin fruit sweetness to counteract the tomato. They were a perfect match

A carrot course. Must confess, not great, a rather strange one note choice. Served with the Mullineux Old Vines White 2014. The wine was elegant and complex, showing first viognier then the crispness of the semillon and then pears, very satisfying, showing its quality

Lots of animated conversation over lunch

The main course of Spiced Kingklip with rich fried aubergine slices, and a green olive salsa. Nice crisp parsnip chips. This was served with the Mullineux 2015 Syrah, with spice, fruit and richness to counter the oily aubergine and the fish. The Old Vines White 2014 also went well with this course

And then came a poem of a dessert made by the talented pastry chef with a great future, Jac Kolver. Tender slow roasted apple confit between brittle crisp flaky pastry, the best in a long while, with a caramel and apple sauce topped with cream. A deconstructed tart tatin. He was greeted with loud applause by a usually jaded media who loved his dessert. And are still raving about it

Head Pastry chef Jac Kolver

And then he produced this wonderful array of friandise: Chocolate macarons, nut caramels and chocolate logs. Coffees and then it was time to leave

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© John & Lynne Ford, Adamastor & Bacchus 2016

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This week's MENU – Vinexpo, Hong Kong to Hanoi, Constantia at Ellerman, Bouchard Finlayson, Grand Constance, Burgundy Celebration

Old and new craft in the harbour on Cheung Chau Island, Hong Kong

In this week’s MENU:

 VinExpo on Day One

 The Formal Tastings and Seminars we attended over the 3 days

 The evenings in Hong Kong    

 MENU goes East continued - From Hong Kong to Hanoi

 Constantia goes to Ellerman House

 An Experience at Bouchard Finlayson

 A Taste of Grand Constance

 Tasting Chardonnays and Pinot Noirs

 Wine of the week Edgebaston 2014 Chardonnay

 This week’s recipe     Kale is all the rage

 Coming events

To get the whole story with photographs, please click on the paragraph title, which will lead you there. At the end of each story, click on RETURN TO MENU to come back to MENU.

VinExpo on Day One      And then it was time to pack away the holiday clothes and get to work. Vinexpo started on Tuesday 24th May and ran for three days. We were there to find out what we could about the Chinese market. It is still pretty inscrutable. The Chinese people, especially the young upwardly mobile are interested but know very little about wine. The fashion for buying trophy wines has passed they tell us, no longer are the bottles of top international wines displayed on their mantle shelves, never to be drunk. They fear fake wines, preferring to buy from people they know. Importing is easy, selling is not. Did you know that China grows lots of grapes but only 10% of them are wine grapes. And wine grapes are grown almost all over this vast country. They even have their own varietals.

The Formal Tastings and Seminars we attended over the 3 days     One of the main reasons for going to VinExpo is to taste different wine, wines we cannot often taste in South Africa. So we attend as many as we can squeeze into the short period, between press conferences and visiting stands

The evenings in Hong Kong     We confess, we are a little in love with Hong Kong. And the evening light is so charming. And there is so much to do

MENU goes East continued - From Hong Kong to Hanoi      Up bright and early for our flight to Hanoi on Jetstar - Qantas's budget airline, where the flight sounds cheap but you pay for everything, including your luggage and any food or drink (including water) on the plane

Constantia goes to Ellerman House     When we had our wine and food shop Main Ingredient at the bottom of Kloof Road we often had the chef and the sommeliers from Ellerman House visit us. We were invited to come and see the fantastic wine cellar but somehow never managed to get there. Finally last Monday we go to see it when we attended Constantia's trade wine tasting there. What a splendid place for a wine tasting and what great wines they produce in the valley and on the hills of Constantia. Ellerman House is a ultra luxury boutique Hotel on Kloof Road in Bantry Bay.

An Experience at Bouchard Finlayson in the Hemel and Aarde Valley     We don't often go to the winelands at night, especially if it means driving in the home going traffic on the N1 or 2 and then driving home afterwards. But if one of our favourite and well respected wine farms offers transport we will consider it very seriously. Which is why last Wednesday saw us on the road to the Hemel and Aarde for a tasting of Bouchard Finalyson's wines on the farm. Yes, it was a long trip, but yes it was worth it.

A Taste of Grand Constance     The history of the famous Constantia wines goes back to the 18th century. Groot Constantia is 331 years old and they have purchase order from Napoleon when the Cloete family owned the farm and from customers as far back as the 1800's when this most sought after wine was sold to enthusiasts like King Phillipe, and Jane Austen. We were invited to Groot Constantia this week to taste their recreation called Grand Constance.

Tasting Chardonnays and Pinot Noirs at Wine Concepts Celebration at the Vineyard Hotel      What an opportunity to taste some of the best the Cape has to offer at this well attended wine tasting last Friday evening.

Wine of the week Edgebaston 2014 Chardonnay       David Finlayson makes the sort of Chardonnay we love to drink. We bought and drank lots and lots of his Honey Shale Chardonnay last year and were sad when it ran out. Tasting his Chardonnay at the Vineyard on Friday was, for Lynne, a treat. It was the best she tasted all evening and so she bought a case. It is full of golden yellow fruit and butter, with layers and layers of complexity, minerality, sunshine and good citrus tongue tingling bite. It is lightly wooded but has a supporting role in the background. 4.5 star in Platter. Do try it. R105 at Wine Concepts

This week’s recipe     Kale is all the rage      We don't know why it has become so fashionable. It is packed full of vitamins and minerals, but then so are many green vegetables. Lynne decided we ought to give it another try as our previous encounter was not good; the kale we ate was like eating glass. She was speaking on the phone to our friend in Holland when it occurred to her that kale there is one of their winter national dishes. So this is the recipe this week. It does require a smoked sausage like Rookworst but, if you don’t eat pork, you could try one of those kosher Garlic sausages. Recommendation: The flavour of kale is much improved by frost, which is wont get here in South Africa. So put yours in the freezer the night before you want to cook this. This is real winter rib sticking food. Could you make this with sweet potato if you are Banting, Perhaps try?

Boerenkool Met Worst (Kale with sausage)

500 g fresh kale - 4 large peeled potatoes - 50g fatty bacon or pancetta - oil - butter salt - freshly ground black pepper - 1t white wine vinegar - 1 t Dijon or sweet honey mustard - 1 Rookworst

Make sure the kale is well washed. Drain well than chop very finely with a sharp knife, removing any thick centre cores. Put into some salted boiling water, preferably in a pressure cooker and boil. It will take about 10 minutes in the pressure cooker, 20 minutes in a covered pot. Chop the bacon very small and fry in some oil and butter till crisp. Drain but reserve some of the liquid. At the same time boil the potatoes until soft. Peel and mash with the butter. Stir in the kale, the vinegar, the mustard and the bacon It is said that this is much better the following day. You cook the sausage in boiling water then slice and serve on top of the warm Kale and potato mix. Optional extras are fried onion and garlic.

Events for you to enjoy in June

Friday, 17th to Sunday, 19th June. Grootvadersbosch Conservancy and Gondwana Alive present Silver Mountain Music. Inspired by the silvery glow of the Langeberg, Silver Mountain Music is a celebration of music and nature in the Grootvadersbosch Valley. The natural beauty of the area is coupled with a rich cultural heritage and genuine rural hospitality. In addition to multiple concerts, the weekend will include activities that showcase local cuisine and natural attractions including, a guided dairy tour, milk tasting, guided forest walks, mountain biking and trail running. The weekend is a perfect long weekend winter break and the event should not be missed. Tickets are limited so book here to enjoy this unique musical celebration.

Saturday, 18th and Sunday, 19th June. Father’s Day Gourmet Treats at The Twelve Apostles Hotel and Spa. This year, dads celebrating their special day have the option of a delectable ‘Gents’ Tea by the Sea’ Buffet fit for a king on Saturday 18 or Sunday 19 June, or the perfect Father’s Day Buffet Lunch with live music on Sunday 19 June- both served with our trademark hospitality! Gents’ ‘Tea by the Sea’ Buffet R 275 per person. Father’s Day Lunch R 425 per adult, R 215 per child u/12 yrs. Book here

Sunday, 19th June. Dornier Bodega Father’s Day Lunch Menu. A 3 course set lunch menu with each dish optionally paired with Dornier wines. R 350 for food & R 125 for wine pairing. Click here to see the menu. Seating for Father's Day Lunch is limited. Contact Bodega Restaurant at 021 880 0557 or bodega@dornier.co.za to ensure your reservation.

Sunday, 19th June, 12h00 to 14h00. Escape to Grande Provence this Father’s Day. Grande Provence Heritage Wine Estate, Franschhoek. Surprise your dad with a culinary escape to Grande Provence for a Father’s Day luncheon in the heart of the Franschhoek winelands or make a weekend of it if you really want to spoil him. With the Grande Provence Winter Heartland Offer, the whole family can enjoy a stay at the Owner’s Cottage or hideaway in the secluded La Provençale Villa in the Vineyards at special winter rates. The cost of the Father’s Day lunch is R395 per person. Booking is essential, e-mail restaurant@grandeprovence.co.za or call 021 876 8600. For more information on the Heartland Offer visit www.grandeprovence.co.za or e-mail ownerscottage@grandeprovence.co.za

Sunday, 19th June, 12h00 to 15h00. Add some sparkle to Father’s Day at The House of J.C. Le Roux, Stellenbosch. Treat your dad to an uplifting taste experience and Father’s Day lunch at the world-class sparkling wine destination in the Stellenbosch Winelands. With its welcoming al fresco deck and stylish interiors, Le Venue offers a relaxing atmosphere with a Father’s Day luncheon buffet that is sure to delight all the senses. Be sure to book for one of the famous J.C. Le Roux tastings when making your Father’s Day lunch reservation. From the classic Méthode Cap Classique offerings to the popular Vivante bubblies, your dad is sure to find his favourite. Booking for the Father’s Day lunch and tasting is essential. Call the LeVenue restaurant on 021 865 8200. The lunch costs R235 served from 12h00 to 15h00. For more information, visit www.jcleroux.co.za, www.facebook.com/HouseofJCLeRoux, @HouseofJCLeRoux on Instagram and join the conversation on Twitter @JCLeRoux

Sunday, 19th June, A special day for Fathers at Lakeside Lodge & Spa. Every year we get the opportunity to honour our fathers and this year is no exception at Lakeside Lodge & Spa, a short drive out from Sedgefield on the Garden Route. A hearty winter set menu is planned at the lodge’s on-site restaurant, Benguela Brasserie & Restaurant, on Sunday, 19 June 2016. The restaurant encompasses panoramic views of the Swartvlei Lagoon, which are simply breath-taking, even in winter. Guests have the option of a two course lunch for R350.00 per person or the three courses for R395.00 per person. Benguela Cove wine from the Benguela Cove Lagoon Wine Estate in Walker Bay, Hermanus is also available to pair and complement your meal. Bookings are essential. To secure your Father’s Day reservations, please contact 044 343 1844 or book online. Bookings are subject to availability.  For more information, please email info@lakesidelodge.co.za or visit their website. Also visit their Facebook page, follow them on Twitter and Instagram.

Sunday, 19th June. Father's Day at The Pool Room, Oak Valley Estate, Elgin. 2 Course Meal R280, 3 Course Meal R360. Bookings are essential. 021 859 4111, Send an email to: poolroom@oak-valley.co.za

Sunday, 19th June. A winter warmer Father’s Day at Webersburg. Historic Cape Dutch homestead and boutique winery in Stellenbosch, Webersburg, has a great lunch menu lined up for dads this Father’s Day - a three course set menu for lunch consisting of excellent cuts of meat accompanied by warming winter dishes. Take your dad and the family out for lunch and experience the 1693 elegant homestead submerged in history. The Webersburg SugarBosch Bistro log fire will also be blazing to keep guests warm and comfortable. The three course set menu costs R380 per person. Lunch is served from 12h00 to 15h00 on Sunday. To reserve your Father’s Day lunch or accommodation contact 021 881 3636 or email Webersburg at admin@webersburg.co.za. For more information on exciting specials and upcoming events please visit their website, Facebook page, or follow them on Twitter and Instagram @Webersburg.

Tuesday, 21st June. Cellar tour at 18h30, Tasting Starts 19h00. 3 Course Food & Wine Pairing with Cellar Master Charles Hopkins at De Grendel Restaurant, Plattekloof Road, Panorama, Cape Town. All bookings must be sent to Christelle@degrendel.co.za or call 082 325 1304. Cost R550.00 per person

Thursday, 23rd June, 18h00 – 20h00 Bubbly, tea and tapas with Saltare & Dandelion at Palma. A unique combination of flavours: Saltare MCC and wines paired with the handmade, loose-leaf teas of Dandelion and served with Palma’s signature tapas at Palma, 213 Bree Street, Cape Town. Cost: R200 per person (includes wine and tea servings and tapas; welcome to stay afterwards for a meal from Palma’s menu). Bookings: Send an email to carla@saltare.co.za or call 083 280 2557

Thursday, 23rd June.  Tasting Time at Caroline's Fine Wine Cellar, Cape Town. BOEKENHOUTSKLOOF.  Hear all about this amazingly successful brand directly from MARC KENT, partner, cellarmaster and inspiration behind it all. Don’t miss this opportunity to meet Marc in person!  Taste Semillon, two vintages of Cabernet Sauvignon, Syrah 2005,  the rare Journeyman 2005, Noble Late Harvest  plus the new Stellenbosch Cabernet  Sauvignon and Callie Louw’s Porseleinberg Syrah from the company’s Swartland holding.  R300 p/p. For bookings: please click here or mail Lyzette on carowine@mweb.co.za. To buy wine online, visit www.carolineswine.com

Saturday 25th June. Beaumont Barrel Lunch. A celebration of new vineyards in old soils. Weather permitting, we will meet at 11:30 with a glass of our freshest Chenin to help get the day rolling. We will then take a walk to our newest Chenin vineyard where Sebastian will do a short demonstration on how we develop and shape these young vines. Following this we will wander up to the cellar for a long lazy lunch amongst our barrels. Menu @  R410 per person. To book contact info@beaumont.co.za. Beaumont Wines, Compagnes Drift Farm, Bot River, Western Cape

Wednesday, 29th June. A relaxed tasting event to showcase some of the fantastic (and fantastic value) wines that Raka has on offer at Southey’s Bistro & Wine Boutique, 196 Main Road, Somerset West. The meal will take the form of 8 tasting dishes – certainly enough to constitute a hearty meal!! Please note that there is limited space available, so please book ASAP. For bookings email: info@southeysbistro.co.za or call: 021 851 6060

16th June 2016

PS If a word or name is in bold type and underlined, click on it for more information

Phones: +27 21 439 3169 / 083 229 1172 / 083 656 4169

Postal address: 60 Arthurs Rd, Sea Point 8005

Our Adamastor & Bacchus© tailor-made Wine, Food and Photo tours take small groups (up to 6) to specialist wine producers who make the best of South Africa’s wines. Have fun while you learn more about wine and how it is made! Tours can be conducted in English, German, Norwegian and standard or Dutch-flavoured Afrikaans.

If you like the photographs you see in our publications, please look at our Adamastor Photo website for our rate card and samples from our portfolio

Recommendations of products and outside events are not solicited or charged for, and are made at the authors’ pleasure. All photographs, recipes and text used in these newsletters and our blogs are © John & Lynne Ford, Adamastor & Bacchus. Our restaurant reviews are usually unsolicited. We prefer to pay for our meals and not be paid in any way by anyone. Whether we are invited or go independently, we don’t feel bad if we say we didn’t like it. Honesty is indeed our best policy. While every effort is made to avoid mistakes, we are human and they do creep in occasionally, for which we apologise. Our Avast! ^® Anti-Virus software is updated at least daily and our system is scanned continually for viruses.

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This week's MENU recipe: Boerenkool Met Worst (Kale with sausage)

Kale is all the rage. We don't know why it has become so fashionable. It is packed full of vitamins and minerals, but then so are many green vegetables. Lynne decided we ought to give it another try as our previous encounter was not good; the kale we ate was like eating glass. She was speaking on the phone to our friend in Holland when it occurred to her that kale there is one of their winter national dishes. So this is the recipe this week. It does require a smoked sausage like Rookworst but, if you don’t eat pork, you could try one of those kosher Garlic sausages. Recommendation: The flavour of kale is much improved by frost, which it won’t get here in South Africa. So put yours in the freezer the night before you want to cook this. This is real winter rib sticking food. Could you make this with sweet potato if you are Banting, Perhaps try?

500 g fresh kale - 4 large peeled potatoes - 50g fatty bacon or pancetta - oil - butter -  salt - freshly ground black pepper - 1t white wine vinegar - 1 t Dijon or sweet honey mustard - 1 Rookworst

Make sure the kale is well washed. Drain well, then chop very finely with a sharp knife, removing any thick centre cores. Put into some salted boiling water, preferably in a pressure cooker and boil. It will take about 10 minutes in the pressure cooker, 20 minutes in a covered pot. Chop the bacon very small and fry in some oil and butter till crisp. Drain but reserve some of the liquid. At the same time boil the potatoes until soft. Mash with the butter. Stir in the kale, the vinegar, the mustard and the bacon.  It is said that this is much better the following day. You cook the sausage for a few minutes in boiling water then slice and serve on top of the warm Kale and potato mix. Optional extras are fried onion and garlic 

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MENU's Wine of the week. Edgebaston 2014 Chardonnay

David Finlayson makes the sort of Chardonnay we love to drink. 

We bought and drank lots and lots of his Honey Shale Chardonnay last year and were sad when it ran out. Tasting his Chardonnay at the Vineyard on Friday was, for Lynne, a treat. It was the best she tasted all evening and so she bought a case. It is full of golden yellow fruit and butter, with layers and layers of complexity, minerality, sunshine and a good citrus tongue-tingling bite. It is lightly wooded but has a supporting role in the background. 4.5 star in Platter. Do try it. R105 at Wine Concepts

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Wine Concepts Chardonnay and Pinot Noir Celebration at the Vineyard Hotel

Each year, Wine concepts hosts a few spectacular Varietal wine tastings at The Vineyard Hotel in Newlands. Bringing some light to the depth of winter, is their tasting of Burgundy style mostly South African wines. What an opportunity to taste some of the best the Cape has to offer at this well attended wine tasting last Friday evening

Tarryn Vincent and Chloe Canderle showing Burgundies from the Reciprocal Trading range

Carol and James Downes of Shannon Vineyards

Jackie Rabe pours a glass of Strandveld Pinot noir for Thelema & Sutherland winemaker Rudi Schultz

and Michelle Stewart gives René Bampfield Duggan a taste of Yardstick Chardonnay

Charmain Delgado always has a winning smile and a glass of DeWetshof

Hennie Coetzee enjoys a glass with Ataraxia owner Kevin Grant and a friend

Nathalie and Joris van Almenkerk with their award winning Pinot

Buitenverwachting showed their excellent wines and this pretty model farm

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