It was one of those picture-perfect late summer days. The Glen Carlou team was just finishing one of the longest harvests in memory. I took in the panoramic view of the Paarl valley from Glen Carlou’s cellar/restaurant, while chatting with Arco and recently appointed general manager Johan Pretorius. While we talked, I was treated to a tasting of their entire range with wines paired to each course – the whites with our prawn starter, and the reds with the perfectly cooked beef fillet that followed.

Arco was born and bred in Jo’burg, an unusual birthplace for a Cape winemaker! His family made frequent trips to the Cape and he knew from early on that winemaking was for him. Straight from matric, he worked his first vintage at Kaapzicht and ended up staying three more years. Most of his winemaking career has been at Glen Carlou, and he understands the land, the culture and the philosophy of the estate better than anyone. At age 34, he’s already done 20 vintages, and over half have been at Glen Carlou!

An understated, laid-back guy, Arco is far more concerned about the consistency and continuity of the brand than making his personal mark. He says his aim is just to get the best out of the land. Arco likes to keep winemaking simple, which means not overcomplicating a process that is guided by nature. People sometimes forget that winemakers are farmers too, he says. If done correctly, 85% of wine is made in the vineyard; the other 15% guided through fermentation and methods of aging in the cellar.

Arco’s philosophy about winemaking ties directly into his personality. He’s solid and grounded, and sees winemaking as an integral part of a well balanced lifestyle, which in his case, is largely centered around cooking and being outdoors. And while Glen Carlou is part of international wine group Hess Family Estates (note the fabulous contemporary art collection on site), he has free reign to produce the best possible wine as he sees fit. With Hess as a resource of wine knowledge and his own freedom to interpret the land, he’s got the best of both worlds, he says.

Just like the French winemakers who see themselves as custodians of the land and their brand, Arco will no doubt quietly make his mark at Glen Carlou!

WADE BALES

ARCO IN A NUTSHELL

Why did you decide to become a winemaker? When I was a child, I used to visit wine farms with my family. I fell in love with the Cape, and was fascinated by wine cellars and their various smells and activities.

Any interesting/amusing anecdotes during your winemaking career? My most memorable was a tasting with other winemakers of an 1890 port or sherry. My brother had been in the Navy and recovered this bottle from a 1901 shipwreck near Robben Island, shortly after the prison was closed down.

Highlights in your career? Work/travel to many wine producing areas in the world, including a harvest in Napa Valley in the U.S. at our sister winery The Hess Collection, a vintage in Western Australia at Xanadu Wines in Margaret River and another harvest in Beaujolais, France.

What do you regard as the main secrets behind Glen Carlou’s success? It’s a combination of factors. There have only been three winemakers at Glen Carlou since our first vintage. We have not deviated in the style of wines we make, and we consistently produce wines of integrity and quality.

Your favourite white and red wines – to make and why? Chardonnay, because it is a classic that will always have a following and is so versatile – from making bubbly to great wooded wines. Cabernet Sauvignon, because it is also a classic variety, with lots of depth and great aging ability, if made well.

My lunch with Mike followed hot on the heels of a 24-hour Wade Bales Wine Society team-building stay in the Stellenbosch Winelands, complete with gorgeous early morning run and engaging strategy session with my team. Needless to say, I was already inspired before we even sat down to taste wine.

First, our team was treated to a tour of the Vilafonté cellar by American winemaker and industry legend, Zelma Long. Zelma is the estate’s winemaking partner and spends at least four months a year in South Africa overseeing vineyards and production. She was recently nominated as International Winemaker of the Year 2011 by Wine Enthusiast Magazine, and is known in the industry as being almost fanatical about quality.
Then it was on to the beautifully appointed private tasting room with Zelma and Mike for a presentation of the yet to be released 2009 Vilafonté Series C and Series M. The quality of these wines left me in no doubt that Vilafonté will someday challenge SA’s ‘First Growths’ for a place at the table.

Lunch was served downstairs at Pane E Vino, the restaurant of yet another great winemaking family, the Dalla Cia’s. Italian-born Giorgio dalla Cia was the winemaker at Meerlust for 25 years, and the winemaker behind the iconic Rubicon. The food was served by family members Elena and Marta, and was delicious and authentically Italian.

Mike himself has thrived in a winemaking family, and says it has been really interesting to develop a career alongside his mother. The two of them bring different strengths to Warwick wines, and it is a partnership that really works. Mike is crazy about Cabernet Sauvignon, which he says will probably be noted on his gravestone one day. Warwick has excellent Cabernet terroir, as can be tasted in the Warwick First Lady 2010, one of this month’s Wine Society’s Reserve Selections. He’s also big on Sauvignon Blanc, and is involved in a five-year Sauvignon Blanc project which everyone at Warwick is excited about.

Besides the compelling reasons of continuing the family tradition and developing the brand, Mike loves the challenge of constantly improving Warwick’s wines.  He calls this his “artistic side”, and it connects him with the land in a deeply satisfying way. He sees the family as merely custodians of their terroir, and it is his responsibility to shepherd the wines and ensure they realize the potential of their site.

Leaving later that afternoon, fuelled by Mikes enthusiasm and in-depth understanding of the dynamics of the world wine market, it was off to spend the rest of the afternoon with my family before enjoying another experience with another true Icon of wine, a party hosted by the new owners of the world renowned Klein Constantia Estate, now there’s a gem just dying to be polished and presented on the world stage.

MIKE IN A NUTSHELL

Why did you decide to become a winemaker? I was born into the wine industry and it has always been in my blood.

What do you enjoy most about winemaking and why? The challenge of never being satisfied with anything other than the best.

Highlights in your career? Warwick has made Wine Spectator’s Top 100 Wines in the World list three times in the last decade. Vilafonté has been nominated ‘New World Winery of the Year’ twice in the last seven years by Wine Enthusiast.

When did you start at Warwick? Officially it would have been illegal. Let’s just say my observations in the winery commenced around 1984.

The Warwick philosophy? Quality without compromise.

What do you regard as the main secrets behind Warwick’s success? At every turn, we try to remove pretension from our marketing and focus on the customer.

How do you feel about the SA wine industry’s present standing and future on the international market? I am concerned our winemakers lack the confidence to tell people just how great our wines are.

Challenges for South African wine producers? There needs to be a change towards producing wines that the customer wants.

How can we make wine more accessible to SA’s population? As our middle class grows, so does our wine quality. Stripping away wine pretension will encourage exploration and increase our industry’s success.

Your favourite white and red wines to drink? Cabernet Sauvignon is King.

Your favourite white and red wines to make? Cabernet Sauvignon followed by Sauvignon Blanc.

Your favourite pastimes/hobbies? Sailing and golf

This year, we’ll be part of the Mother City’s preeminent food festival — Taste of Cape Town – for the very first time!

Included in Taste’s Corporate Hospitality package is an exclusive 30-minute wine or whisky tasting with Wade and a winemaker. Sample a selection of iconic South African wines and a wee dram or two of internationally acclaimed single malt whiskies, presented with enthusiasm and expertise by Wade, whose down-to-earth approach takes the mystery and pretentiousness out of tasting. The tastings will be held in the Corporate Hospitality area, which serves as your base for the show.

Taste of Cape Town is the place to be for all foodies and wine lovers. This unique food festival brings together the city’s most acclaimed restaurants, award-winning wineries, premium drink brands, artisan producers, boutique exhibitors and fantastic entertainment.  And this time, the Wade Bales Wine Society will be there too, so come say hello, and taste some wine and whiskey with us.

For more information and ticket pricing visit http://tasteofcapetown.com/buy-tickets/

Glenfiddich and Glenfarclas are amongst some of the top single malts available for tasting at the event.

“Tasting of both wine and whisky under one roof with an invited group of only the best producers, exclusive intimate setting and limited number of tickets make this festival a quality experience,” says Bales.

The Kaya FM Wine & Malt Whisky Affair presented by the Wade Bales Wine Society runs over two consecutive evenings, from 18h00 until 21h00, on Thursday 31 May and Friday 1 June at the Rosebank Firs.  Tickets are R150 per person, and include all wine and whisky tasting, complimentary glass and selection of gourmet eats.  Tickets are available from Computicket (www.computicket.com) or from the Wade Bales Wine Society.

For more information contact Patricia Uribe-Daras on 021 794 2151, e-mail info@thewinesociety.co.za

Having finalised the negotiations and selection process for the January-February wine packs, my long overdue lunch invitation to Thys was extended … and accepted. After a bit of back and forth deciding on the venue, we agreed that Caveau in the centre of Cape Town was a good choice. Once there, inclement weather forced us inside from the courtyard. Soon we were engrossed in a lively conversation with Thys telling me what he has achieved in the 6 years since taking over the reins at Diemersdal from his dad, Tienie. Thys, by the way, is the 6th generation Louw on this family estate and, he tells me, one of only 19 out of approximately 800 producers where the father and son are still making wine together.

After a vintage at Jordan and a year assisting Hermann Kirschbaum at Buitenverwachting (Dad Tienie said he ain’t starting at Diemersdal until he has worked a year with Hermann), it was time for Thys to take over on the family farm. No, Dad Tienie never interferes; instead he mutters “if Thys is going to mess it up, it’s only his own future he’s messing up”. Fact is that the opposite has happened: Thys’ arrival at Diemersdal was the impetus the farm required to take the sales of bottled wine from 5 000 in 2005 to 75 000 in 2011!

Thys’ approach to winemaking and marketing is refreshingly simple but clearly very effective. “If both the quality and the price of the wine are right, you don’t have to spend too much effort creating a ‘story’ or hype around the wine,” he says. To which he adds, “the more wine I sell, the happier I am … the words ‘sold out’ are music to my ears”.

Since 2009 Thys has also been responsible for the Maastricht wine range, created from grapes grown on his uncle, Wheaty Louw’s farm in the Durbanville region. His success in this respect can be tasted in the terrific 2011 Maastricht Sauvignon Blanc included in the Wine Society’s Jan-Feb 2012 Reserve Selection.

But getting back to our lunch on Friday the 13th … Nothing untoward happened, it was in fact a relaxed, informative occasion. Just like the food we shared, Thys is totally unpretentious, yet with a burning passion – to make the best wine, especially Sauvignon Blanc, he can. In his own words: “It’s easy to make an ordinary Sauvignon Blanc; it’s making a great one that’s hugely challenging”.

My lasting impression after our two and a half hour conversation? We haven’t heard the end of Thys Louw’s story yet. This guy is going places!

Why not take advantage of this limited and exclusive offer (20 people only), offer includes:

* Champagne on arrival
* Meet & Greet the Winemaker
* Seated vertical tasting of 4 Saxenburg Limited Release Shiraz Select vintages
* Canapes

Date: Thursday, 19th January 2012
Venue : The Wine Society, Klein Constantia Road, Constantia, 7848
Time: 17.30 for 18.00pm
Cost : R 150 per person

To book your seat, call Patricia at The Wine Society on 021 794 2151

David has in the meantime become the owner of the successful Edgebaston estate near Stellenbosch. What follows are a number of pertinent questions I posed during our recent lunch and his answers, which I am pleased to say, prove that neither his attitude nor his enthusiasm has dwindled.

Why did you decide to become a winemaker?
I need to point out that I am a winegrower firstly, not just a winemaker. And as such I grow my own grapes and handle them in my own cellar. I am therefore involved in all facets of the wine – from tending the soil, planting the vines and growing the grapes – up to putting a cork in the bottle.  I enjoy variety, so winegrowing combined with winemaking has given me the life and lifestyle I so gladly live.  Becoming a winegrower has of course also been a natural evolution for me. I grew up on Hartenberg, Blaauwklippen and Glen Carlou – my father was involved in running these properties and making the wines.

When and where did you qualify as a winemaker?
I studied at Elsenburg College and qualified in 1993. But as a wise Aussie cellarhand told me in 1994, “just ‘cause you have the paper mate, doesn’t mean you can make wine”. So, I’d say it took another 4 to 6 years before I really knew what I was doing.

What do you enjoy most about winemaking and why?
The diversity. As said before, I farm as well as make wine and there is nothing as rewarding as putting a young vine in the soil and 5 or 6 years later drinking the wine made from grapes grown on those vines. Blending, which differs for different wines, is probably what I enjoy most – not only because I get nostalgic thinking about my early days blending in the kitchen with my dad, but also because it’s at the blending table that the men get separated from the boys.
The main secrets behind Edgebaston’s success?
If I told you, I’d have to kill you … Seriously though, why does a top chef create better food than another with the same ingredients? Some things just cannot be explained. One word that does come to mind though is passion – if you don’t have it, forget it!

No doubt about it, David Finlayson loves what he’s doing and is doing it well!
For the complete transcript of my interview with David, go to [website & link].

WADE BALES

This year I have spent more time travelling to Jozi than ever before. While Cape Town is our home base and has the great fortune of having the Winelands in its backyard, the Johannesburg market, with its abundance of keen wine drinkers but no direct access to wine, is calling for us in a big way.  We want to make access to quality Cape wines as simple in Jozi as it is in Cape Town.

So when Montecasino approached us to put on an event “with a difference” to form part of the broader Ayoba Entertainment Festival and suggested we include whisky, I was at first sceptical, given our expertise in the fine wine industry. From a purist’s perspective, tasting wine and whisky together  is just not the done thing.

 But we are always looking to do our best for our clients, who themselves are open to trying new things and flavours, and we are willing to push the boundaries to do so.  And, after a little deliberation, we decided that the best is the best, whether it’s wine or whisky.  Our role is to facilitate bringing the best wines to our customers, so why not do the same with the best whiskeys?   We decided to give this experiment a bash.

Every time we do a festival or event, I discover that putting on large events is not for sissies, and this one was no exception. I won’t bore you with the details about how much preparation goes into  ensuring a professional and memorable event, but let’s just say it was enough to test the good relations with my team and add a few grey hairs. And each time, the few hours leading up to the opening still test the nerves and beg the same old question…..will they arrive? Needless to say, they do as well as the inevitable hiccups, like lights going out 20 minutes into the evening and prompting some wise ass  to liken our event to a different sort of “blind tasting”, making me question again why I keep putting myself in this position!

But when all is said and done, we realize  what it’s really about:  engaging and interacting with our clients and the winemakers.  And, everyone energized and focused on being together and enjoying a lifestyle beverage that brings friends and family together and adds enjoyment to our lives.

So back to whether or not wines and whiskies can mix under one roof. You better believe they can!!

Wade Bales

Time : 08.30am till 1.00pm

Choose wines from top South Africa Winemakers such as:

Miles Mossop
Nico van der Merwe
Adi Badenhorst
David Finlayson

Save up to 50% on specials of the day

Mystery Cases @ R 298.00

Taste before you buy

When the Buitenverwachting Cabernet Sauvignon 2006 was selected for the November-December 2011 Wine Society mix, I set up a lunch date with Brad Paton, who started as Hermann’s assistant in 2004. Brad had completed his studies at Geisenheim, Germany and gained valuable experience during the numerous harvests he worked in Europe and South Africa. When he was appointed at Buitenverwachting it was with a clear view to succeed Hermann when the latter reaches his retirement. At the time Lars explained it as follows:”A full understanding of this hugely diversified property requires years of experience and planning. I don’t want to be in a situation where a new winemaker takes over full responsibility and then requires a couple of years to get to connect with each individual vineyard site.”

At present Hermann and Brad share the responsibility of the cellar, with Brad taking charge of a newly established range of wines, consisting of a “Limited Vintage”. This allows Brad to make amazingly expressive wines, which reflect the unique character of a specific vintage. He has made four of these limited release wines and proof of the success of the concept is the Veritas Double Gold awarded to the “G” (a powerful Gewürztraminer).

During our lunch my impression of Brad as a team player was clearly reaffirmed. Even though very much his own man and capable of holding his own, I got the strong sense that like Hermann it’s more about the property than the individual. This explains his successful working relationship with both Lars and Hermann. Brad recognises that the key to Buitenverwachting’s success is a strong succession plan. An understanding of what’s taken place and what he’s working with on the property can only be gained through years of experience and this experience needs to be considered when making decisions which will affect the wines of the future.

With plans for Hermann to take more of a backseat sometime in the near future, Lars has assured the continuity of greatness by backing Brad as the next generation winemaker at this 1st Growth of the South African Winelands.

As expected the lunch was “Buitenverwachting” (beyond expectation!) and the backdrop of vineyards and mountains never fails to stun the senses. The service and attention to detail from the chef and his team make for a culinary experience as good as you can experience anywhere in the world. What a treat!!

WADE BALES

]]> http://www.wadebaleswinesociety.co.za/lunch-with-brad-paton-of-buitenverwachting/feed/ 0 http://www.wadebaleswinesociety.co.za/wine-nature/ http://www.wadebaleswinesociety.co.za/wine-nature/#comments Tue, 11 Oct 2011 07:20:54 +0000 Wade Bales http://www.wadebaleswinesociety.co.za/?p=402 I’ve been enjoying a week in the bush at the fantastic Kwa Maritane resort in the Pilanesberg Game Reserve. I actually acquired a week’s timeshare by default, but never the less have loved every minute of it!! To tell you the truth, my “little butterfly” Madison Paige Bales (aged 1 year and 3 months ) was conceived here two years ago.

The African Bush has its own special magic, especially in spring. The beautiful temperatures of 29 degrees plus are a welcome relief from wet Cape winters, even though this year we’ve had more sunshine than rain.

What I most enjoy are the perfect conditions for building the best possible braais. A cool ale while tending the fire, chased with a glass of refreshing white wine, before rounding the evening off with a serious glass of red to compliment a perfectly seared cut of red meat. Life in Africa couldn’t be better.

Back to the mind-blowing bottle of wine, a 2010 Vriesenhof Chardonnay which had my wife and I squabbling over who gets the last glass. A great wine shared with your favourite people in the perfect setting….now that’s life in harmony.

I wasn’t surprised by the wine’s beautiful balance, as it was made by one of the great legends of South African wine, Jan Boland Coetzee. At the ripe old age of 70, Jan still sports the physique of a 50-year-old, honed in his heyday as a Springbok flanker. He also embodies the passion and enthusiasm required to craft a classic Chardonnay, which bubbles over when he discusses fine French wine, and Burgundy in particular.

Jan may have an imposing physique and reputation – he started out at Kanonkop in 1968 and has 48 vintages under his belt – but his soul is that of a soft natured, humble and philosophical man of nature. In an interview, Jan quotes from a reading: “Nature creates, man only guides”, before
adding: “Nature creates, man only cares; the more you care for nature, the better the wine.”

South African wine is truly richer from having this man of the land gift us with his touch.

Over the next 10 years our wine industry would change more than it had done over the previous 50 years. Our winemakers started to travel and experience the wine world; learning from, and exchanging ideas with the most progressive and talented winemakers internationally. They returned to our shores with an infectious energy and full of new ideas of how to make SA wines which will compete with the best from anywhere in the world.

I was fortunate to be part of this new wave of energy washing over the winelands. Driving this revolution was a group of young winemakers fresh out of university and ready to take on the world. One of the most charismatic of the bunch was a young Adi Badenhorst, with a long family tradition in the wine industry. His grandfather was the GM at Groot Constantia and Adi grew up amongst the Constantia vineyards. In 1999, with his appointment as winemaker at Rustenberg, he landed one of the most sought-after jobs at the time.

After several successful years, Adi eventually decided to follow his dream and set out to find a piece of land to establish his family farm. His choice fell on “a piece of granite rock” in the Paardeberg ward of the Swartland where the potential of existing old bush vines held great appeal. “Granite and grapes equal freshness,” says Adi, adding that the open spaces on the farm makes him feel “rustig”. The result unique and interesting wines of exceptional character and harmony.

So, heading towards the Swartland on a perfect winter’s day to meet Adi at his family farm, Kalmoesfontein, my curiosity was piqued by the maverick dubbed one of the “Future Legends” by Wine Magazine. There was, by the way, good reason as to why Adi furnished me with details of how to get there to the last km – the blink of an eye could mean missing a critical turn to a destination very much off the beaten track.

The entrance to the farm sets the tone: a simple plank nailed to a wooden post indicates “Badenhorst Residence/Wooning”. Driving up the rugged driveway to the cellar (apparently last used in the 1940s) it becomes clear that a lot of effort has since gone into creating a comfortable home and working cellar. Adi, surrounded by his young son and daughter, Samuel and Ana and his wife, Cornelia, is busy preparing lunch as I arrive, looking very comfortable with this way of life. Having spent some time with his family, leaves me pondering whether Adi’s reputation as a great character is not perhaps surpassed by that of his wife, Cornelia? Either way it’s not difficult to see why the press have fallen in love with Adi.

You can just tell that he is comfortable in his skin, and behind his self-deprecating humour is a talented and focused artist who can craft quality wines of the highest order.

My return to the Swartland has indeed discovered a “Future Legend”

Time : 18.00 – 21.00pm

Entrance is R 190 per person and includes unlimited tastings, artisanal breads, cheeses and meats.

Limited tickets available. Book now at Computicket on 083 915 8000, or visit  www.computicket.com.

For more information call Patricia Uribe-Daras at the Wade Bales Wine Society on 021 794 2151.

Having built his business to where it is today, boasting more than 10,000 private clients, Wade Bales is arguably one of South Africa’s most successful wine merchants. According to Bales, visitors had the opportunity to meet the winemakers, taste their top-end wines and learn about the latest trends in winemaking, in a sophisticated and stylish setting. “This year’s festival also boasted a few ‘new discoveries’ such as Creation and Ataraxia wine estates,” says Bales.

The Wade Bales Wine Festival ran over two consecutive evenings, from 17:30 until 20:30, on Monday 4 and Tuesday 5 July 2011 at the Pezula Estate (Knysna).

For more information on our 2012 Festival contact Patricia Uribe-Daras on o21 794 2151, email info@thewinesociety.co.za

Fifty of South Africa’s premier wine estates, including Rustenberg, Klein Constantia, Bouchard Finlayson, Cape Point Vineyards and Ernie Els, showcased their flagship red and white wines at the second open air Wade Bales Wine Festival, at The Oval, Newlands on Thursday 19 May.

According to Bales, the truly unique aspect of the festival is that they have only invited the country’s top 50 producers to the festival where they will showcase their flagship red and white wines, thereby ensuring that those who attend have access to taste the most prestigous wines that South Africa has to offer.

The Wade Bales Wine Festival ran from 17h30 until 20h30, on Thursday 19May at The Oval, Newlands.For more information on our 2012 Festival contact Patricia Uribe-Daras on 021 794 2151, email info@thewinesociety.co.za.

So off to lunch I go on a wintery afternoon in May. My destination the picturesque Steenberg Estate in Constantia Valley; my mission to share stories and time with one of the great gentlemen of the South African wine industry, John Loubser. Driving up towards the cellar I reflect on the outstanding winegrowing conditions prevailing on the farm. The favourable position on the foothills of Steenberg Mountain, the ancient decomposed granite soils, the sea-facing vineyard sites overlooking False Bay – all in all the perfect Sauvignon Blanc territory.

In the innovative Bistro Sixteen82 restaurant John welcomes me with a glass of Steenberg Brut 1682 Chardonnay 2009. (Yes I know, the name is quite a mouthful, but so is the wine!) Think aromas of fresh Granny Smith apple … a creamy yet crisp texture … super-fine mousse dancing on your palate … In short, terrific! Champagne or MCC is John’s “true love”, he says, and judging from the 1682 Chardonnay 2009, I’m not surprised.

Over a scrumptious sole and a bottle of the gorgeous 2010 BPV John Loubser Sauvignon, John and I dip in and out of mutually fascinating topics – from biodynamic farming, which is one of his passions, to the rich diversity of the South African wine industry. Then I ask John my standard question: why did he decide to become a winemaker? “My father owned a hotel, so I grew up being surrounded by food and wine,” explains John. “And when I met my wife, her parents owned a small grape farm in Robertson. To make the farm lucrative the best option was to make wine instead of selling grapes. So I enrolled at  Elsenburg to study viticulture and oenology.”

In 1995 John graduated as Dux student and having worked at Môreson (Franschhoek), De Wetshof (Robertson) and Graham Beck Wines (Robertson) for a number of vintages, he joined Steenberg in 2001. Since then his considerable input as cellarmaster and general manager has left an indelible mark on this highly successful estate. And speaking about success, what does John regard to be the main secrets behind Steenberg’s success? “At Steenberg we respect the terroir,” he replies. “What’s more, we are white wine specialists and we don’t shy away from it.” To which he adds: “To make great wine you have to live it. Use all your effort – it needs 150% commitment. Respect the fruit and let the terroir express itself. Never compromise!”

Last, but not least, I ask John Loubser what he enjoys most about winemaking.  His answer doesn’t surprise me: “Every single aspect of it!”

It was while spending a family weekend in Elgin Valley to celebrate my wife’s birthday that we wound our way up the rustic Hemel-en-Aarde Road on the outskirts of Hermanus for lunch at Creation Wines. With our three children in tow, I was a little concerned about the child-friendliness of the restaurant. However, within minutes of our arrival, Creation’s charming co-owner, Carolyn Martin, had settled our family comfortably and without fuss at a table overlooking the magnificent Hemel-en-Aarde Ridge. From there on the warm hospitality, professional service, delectable cuisine and outstanding wines made our day. And as the restaurant rapidly filled up with (mainly) locals, I realised with pleasure that we have discovered one of Hemel-en-Aarde’s best kept secrets.

Creation, a new-generation winery in the Walker Bay Wine of Origin Region, is owned by two couples: JC and Carolyn Martin and Christoph and Heidi Kaser. Its prime position, some 350 metres above sea level, a stone’s throw from the cold Atlantic Ocean, makes it ideally suited for the production of top quality wines. The custom-designed, ultra-modern cellar was completed in time for the 2007 harvest and it is here that the Swiss-trained winemaking team of JC Martin and Christoph Kaser produce their wines. Terroir-reflective wines which are fast gaining a reputation for superb quality. Indeed, JC is proud to point out that at the 2010 Veritas Awards, Creation not only won a double gold for its 2009 Syrah Grenache, but also two gold medals for its 2008 Bordeaux blend and its 2009 Merlot respectively. (More recent accolades include a Diamond Award at the Investec Winemakers’ Choice Awards for the 2008 Creation Merlot.)

But back to lunch. JC’s firm conviction that food and wine are best enjoyed together has resulted in Creation’s popular Wine and Food Pairing, offering guests the opportunity of savouring each wine in the company of scrumptious, complementing canapés. Imagine for instance the pleasure of combining the plump, creamy character of the Creation Viognier with a flavourful chicken roulade served with apricot chutney. Or the full-bodied Syrah Grenache with a bobotie springroll. Pure bliss! And then we were treated to the delectable Creation Antipasti Platter – a selection of locally produced cold meats and cheese served with marinated Italian vegetables and freshly baked bread.

Spending a couple of hours in the company of the vivacious JC and Carolyn (with friends, neighbours and patrons constantly popping in and out of our happy circle) made me realise how much the Creation team has achieved within a mere 8 years. But don’t just take my word for it. If you haven’t been to Creation, I strongly recommend that next time you’re in the Hermanus vicinity, you head for this little piece of paradise!