A rather cold and rainy day presented itself on our first time visit to the Upper Blaauwklippen Vintners Hop, the yearly event held between Kleinood, De Trafford and Keermont wine cellars. Tickets are pre-purchased at R500, and shuttles are available for the commute between the cellars or one can drive at one’s own discretion and visit the farms between 11h00 – 16h00.
First up, De Trafford wines where we were welcomed by the delightful David and Rita Trafford. On offer were pre-releases and vertical tastings of the Cabernet Sauvignon and the flagship blend, Elevation 393. Also on offer was the Chenin Blanc 2016. Highlights were the Cabernet Sauvignon 2000, a rich and full wine and 2015, a hotter vintage and arguably a cracker of a red wine vintage in the Cape, showing intense fruits and lingering flavours. Elevation 393 2011, which is Cabernet Sauvignon driven, is deep red in colour, with a full, rich and substantial palate.
Next up was Keermont with winemaker, Alex Stacey on hand to talk about the Keermont Single Vineyard Series. Also on offer was the Keermont Range of wines. Highlights were the single vineyard Riverside Chenin Blanc 2017, lots of rich lime flavours and the Pondok Rug Cabernet Franc 2015, with good tannin structures and red fruit flavours.
Last stop was Kleinood with winemaker Gunther Schultz on hand to present a vertical tasting of the Syrah, as well as his John Spicer 2012, a single vineyard Syrah, which is garnet in colour, with elegant and structures and good depth of flavours. Also available was the Rosé and Viognier.
At each cellar food was paired with the wines available, a delicious dish of game for the Syrah at Kleinood and the find of the day was the food truck at De Trafford, The Goose Roasters. Chef Patron, Beau du Toit, produced the most delicious gnocchi and mushrooms. The food truck is available for all types of events from 21st birthdays to corporate events.
Find out more about The Goose Roasters here: www.thegooseroasters.co.za
Delicious, and beautifully presented: Three cheeses deep fried with a Shiraz grape jelly…