Stellenzicht wine estate, in the heart of Stellenbosch's Golden Triangle, has gone through a kind of renaissance since it was bought by Baron Hans von Staff-Reitzenstein from Distell in 2017. The Baron is also part owner of Alto and Ernie Els Wines. L'Ré Burger is the winemaker; she has worked under MD Louis Strydom, winemaker at Ernie Els, for several years before taking over here. They have gone through a huge programme of replacing and digging up some of the seriously virus-ridden vineyards and only plan to replace some of them now. L'Re said they are also very keen on biodiversity on the farm and have planted quite a lot of fynbos in designated areas between the vineyards. We were there to be introduced to those new wines and to meet the team. We met at the newly expanded Wine Pod
They told us that it has become a popular venue for people who come to meet friends,
to enjoy the wines and the pizzas they make
Joshua Raats, their Brand Manager, chatting to Nicola Toet, Dax Bailey of Vinimark and Louis from The Newspaper
A long table had been laid under the umbrellas for the small party
The wine-tasting counter is inside the wine pod and the small kitchen is behind it
Jeanette de Fleuriot, Vinimark marketing manager, told us about their role in marketing the wines to the trade
The wines we were to taste
L'Ré Burger told us of their efforts help create an eco-system that protects the dragonfly population
as well as the rich fauna and flora on the farm
The dragonfly has become their symbol and is incorporated in the logo on the wine labels and elsewhere
This philosophy of sustainability drives their daily activities, as they strive to pursue balance
They do spray but only with 'permitted' chemicals
They have spent a great deal of time determining soil types in order to plant the right varieties on the ideal sites,
adjusting their sustainable farming and winemaking practices
in order to best express the soils and terroir through the grapes and wines
Martin Mtuata making our lunch in the pizza oven
Joshua Raats bringing us chilled bottles, it was a lovely warm day
Other visitors were also enjoying the wines and the venue
The welcoming wine was the Thunderstone 2020 Chardonnay
It tasted quite mature, with lots of cooked apple, quince, orange and orange zest with a hint of wood
Thunderstone is the name the early settlers gave to the stone axes and other stone age implements
that are found in abundance in the Stellenbosch vineyards
They thought that they were formed by thunder and lightning. It sells for R105 on the farm
The Thunderstone 2020 Rosé is a blend of 81% Shiraz. 14% Cinsault, 5% Grenache from coastal areas
Pretty (pale salmon pink), perfumed with apple blossom, red berries and raspberry sherbet
Fresh, juicy, crisp on the palate with strawberry and pomegranate, long flavours sherbet on the end
It is whole bunch pressed in stainless steel then put into very old (10-15 year) oak barrels for storage.
R105. A good wine with the pizza we had for lunch
The 2020 Acheulean Chardonnay was initially shy on the nose,
crisp and slightly tropical on the palate, with layers of flavour
Made in Amphorae as well as in 500L barrels. After fermentation is complete,
the amphorae and barrels are topped up and the wine left on the lees for up to 12 months. R450
2018 was L'Ré's first harvest on the farm
The 2018 Thunderstone Red is a blend of 40% Cinsault, 30% Syrah and 30% Cabernet Sauvignon
W.O. Coastal grapes. Quite leathery, woody, with spice, a little heady and full, with cassis berries on the nose at the end
The Cabernet predominates on the palate, with tight, grippy chalky tannins, dark berry fruit and licorice
with some rhubarb and pomegranate acidity on the end palate. R165
The 2019 Silcrete Cinsault comes from 31 year old bush vines in the Voor Paardeberg
Cinsault has been planted on Stellenzicht, but they won’t pick until it is of the same quality
30-50% of the grapes are whole bunch wild yeast fermented then transferred into 500 litre French oak for 18 months
It goes through malo in the tank, not in the barrels. It has wildness, red berry fruit and green herbal notes on the nose;
Sauvage, wildness with crisp pomegranate and rhubarb fruit, and some licorice salinity on the oaked end
Priced at R300, it was a good foil to the pizzas
The 2018 Arenite Syrah also has 50% whole bunch fermentation
It has a pretty nose, good fruit and smoke with a hint of Merlot cherry berry fruit and green cassis leaves on the nose
On the palate, tight, crisp fruit acidity, warmth of alcohol, and cinnamon, pepper and coriander seed spice
Then cassis and black olive umami on the end. R225
The 2018 Tristone Cabernet Sauvignon is whole berry fermented
Richness, complexity, a classic cabernet nose with cassis and some black cherry, lead pencils and wood
A Cassis bomb on the palate with very chalky tannins, lots of fruit in layers,
some salinity and green cassis leaves and dark oak on the end. 30% in new French oak for 16 months. R225
The final red was the flagship 2018 Acheulean Red, a blend of 45% Cabernet Sauvignon, 40% Shiraz and 15% Cinsault
Whole berry fermented in 40% French Oak. An aromatic nose, a dark cassis berry base with good dark oak
Dark berries, good flavour and much enjoyment, with spice and soft tannins,
a long cassis end with salinity and oak. R850
Time for lunch and we could try all the wines with the food. Pizza time!
Chorizo, onion and Feta on a Neapolitan base
Mixed peppers, onion, olives and artichokes
Chicken and avocado on a cheesy Neapolitan base
Classic Neapolitan with basil
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