Miguel Chan and I are Constantia Valley’s newest oenologists, this year we have undertaken the task of producing 1 large barrel of Pinot Noir (the heart break grape), with the guiding hand of award winning wine maker Adam Mason, of Klein Constantia. We drove the fruit down from a very special secret vineyard in the mountains, hand sorted and barrel fermented the grapes in new and old wood. After a quick fermentation process we transfered it to a large second fill barrel to go through malolactic fermentation, where it will lie for about 18-20 months. Upon initial tastings of the young pinot, we are very happy with the progress our baby is making. We are aiming to produce 500 bottles of a classic style pinot noir, made with food pairing in mind.

Release date and name to be anounced at a later stage, watch this space.

Sand at The Plettenberg

Sand at The Plettenberg has launched it’s ever popular 7 course tasting menu at the low price of R325 and R495 with wines, respectively.This winter the menu offers fantastic dishes like; glazed pork belly with prawns and tom yum broth, Karoo lamb Wellington  ‘with a twist’ and frozen Gorgonzola souffle with quince compote. Any gourmand or self confessed foodie should not miss the opportunity of sampling this great winter menu.

World renowned historical fiction author, Wilbur Smith, has recently spoken very highly of Seafood in an interview with  The Sunday Telegraph in London last week, please follow link below…

http://www.telegraph.co.uk/travel/celebritytravel/5152974/Wilbur-Smiths-heaven-on-earth-Hermanus.html