In March we hosted our second Du Toitskloof Somertafel with the Du Toits. This year’s event was at Herman Lensing’s Sluysken Studio in Welgemoed, Cape Town. The lunch was carefully designed by Herman, directed by Errieda and enjoyed by 15 hand-picked guests.
Read MoreOn a feverishly hot October afternoon in 2020, somewhere in a window period preceding another lockdown, we hosted our first Somertafel in Wellington. We launched our new labels to a small hand-picked crowd of 15 guests at the helms of South African food legend, Errieda Du Toit and culinary genius, Johnny Hamman.
Read MoreWhen Willie’s Quest Bordeaux Style 2017 was announced as one of Winemag’s Top 10 Cape Bordeaux Red Blends in their 2020 Report we asked the talented winemaker to suggest a homemade meal that he would pair with this winning wine.
Read MoreOne year ago we started collaborating with actor, celebrity and now top-selling cookbook creator Armand Aucamp. We began to wine and dine the foodie platform of South Africa with canapés from his book and carefully selected wines from our ranges. There was no doubt that we would pull one of Armand’s recipes from his book for this year’s Breedekloof Soetes&Soup Festival.
Read MoreFor those who haven’t been out to visit the winery in a while; Ou Meul Bakery, our new companion and hearty calorie contributor has been open since August 2018. This year we decided to pair a meal from their menu with a Du Toitskloof wine every month and sat down with Clyde to get some scope for February.
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