The Purple Line offers a diverse range of vineyards where you find yourself immersed in history and breathtaking architecture. You will visit Boschendal, Vrede & Lust, Noble Hill, Babylonstoren, Plaisir de Merle, Allèe Bleue and Solms-Delta. Tickets for the Wine Tram are available for purchase at the ticket office or online via the website from R170 per person. A combination of tram and tram-bus transports passengers around a loop of stops allowing them to hop-off at each stop and experience the activities on offer, be it wine tasting, a cellar tour, lunch or simply a stroll through the vineyards and when they are ready, hop-on to continue the tour. Plaisir de Merle is proud to be a stop-off on the newly developed “Purple Route”, and offers are special wine tasting rate of R50 per person to all Wine Tram ticket holders.
The Franschhoek Wine Tram hop-on, hop-off tour is one of the best ways to discover the true essence of the Franschhoek Valley – picturesque vineyards, breath-taking scenery, warm hospitality, world-class cuisine, fine wines and a 300 year history. Passengers aboard the hop-on,hop-off tour will experience a unique and leisurely way to see the Franschhoek Valley as they journey through rolling vineyards in an open-side tram and open-air tram-bus stopping in at some of South Africa’s oldest and most distinguished wine estates.
During the winter months the Purple Line operates only on Saturdays and departs at: (*This tour currently only offers the TRAM-BUS option)
10:00am (Max: 6 Stops), 11:00am (Max: 5 Stops), 12:00pm (Max: 4 Stops), 13:00pm (Max: 3 Stops)
Plaisir de Merle Experiences:
Cellar Tour & Tasting | R120 per person (prior booking essential)
Wine Tasting | R60 per person
Wine & Fudge Pairing | R90 per person
Flavour Sensations Pairing | R90 per person
Cheese Platters | From R110-R180
Tel: +27 (0) 21 874 1071 firstname.lastname@example.org
27 May – 10h00 to 16h00 at Saronsberg Wine Estate- R100pp (free to under 18)
Come and enjoy the day with us, be sure to visit Drostdy Hof stall for some wine tasting. Meet the winemakers,taste award winning wines, traditional treats, handcrafted cheeses, Belgian chocolates, olives, delicious quality dried fruit,antiques, kiddies entertainment, prizes for the best dressed, Vintage Theme
Saronsberg Cellar is proud to host this year’s Tulbagh Vintage & Vine Faire, taking place on Saturday 27 May, a true celebration of the finest that the beautiful Tulbagh valley has to offer. Art Route Tulbagh will also showcase incredible works from artists working and living in our valley. Hurry to book yours by emailing email@example.com Fun for the whole family!
The Restaurant at Neethlingshof has a special Mother’s Day Treat for Moms
Sunday Buffet Lunch, Set Menus and a la carte menu available
For more information contact 021 883 8988 or email firstname.lastname@example.org
Uitkyk celebrates Mother’s Day with a Mother’s Day Free Glass of MCC with a truffle for all mothers visiting on the day.
Book at email@example.com or call 021 884 4416
Experience the most perfect evening on 13 May
Guests will be treated to a delicious feast, prepared by well-known Kokkedoor judge Chef Nic van Wyk, paired with wines selected by Plaisir de Merle Cellar Master Niel Bester. The dinner will be served at the historic Manor House at 18:30 for 19:00.
Limited spaces at the table are available at R595pp, four course dinner and wine included. Call 021 874 1071 or email firstname.lastname@example.org to book.
Plaisir de Merle is located in Simondium on the R45 between Paarl and Franschhoek.
Chef, Nic van Wyk, known for South African flavours, and his role on Kyknet’s Kokkedoor as judge, among other things, will be focusing on his new partnership with Haute Cabriere wine farm, and the upcoming Kyknet Kokkedoortjie kids’ cooking programme airing in April 2017.
His time at Bistro 13 has had a good run in the press over the years, as well as Nic’s Eat Out 2016 dish showcase.
A keen sportsman, in his earlier years with English county cricket, Nic now spends his free time in the saddle, exploring the greater Western Cape on his mountain bike and improving his golf game.
Classically trained at the Institute of Culinary Arts in Stellenbosch, Nic co-founded Terroir Restaurant in 2006, then voted Eat Out Best Restaurant in South Africa. Nic also proved his mettle at La Colombe with Franck Dangereux, and travelled overseas before returning to Kleine Zalze Lodge where he spent four years. Nic then joined Diemersdal Wine Farm, to open the renowned Diemersdal Eatery in an old converted barn. In October 2016 Nic proudly announced his partnership with Haute Cabriere Restaurant, and currently heads up the kitchen with Chef Westley Muller as his side.
Nic is a guild member for the South African Brandy Foundation, the youngest member to date, for his use and appreciation for South African brandy- fondly called Fire Water in South Africa. His recipes featured in the coffee table book of the same name.
Nic’s TV career started in 2013 with the first season of Kokkedoor, an Afrikaans reality cooking show screened on Kyknet. The show’s concept is taking home cooks and professional chefs, using both skill sets as they are partnered up to create and reinvent vernacular food- food with nostalgia, reinvented to celebrate South African food. Nic was co-judge on the show. Nic’s association with the brand has taken him far and wide in South Africa, from well known places to the lesser know, hosting pop-up restaurants and participating in festivals and hosting demos. In April 2017, the debut of the Kokkedoor off-spin, Kokkedoortjie airs. This show follows a similar concept, but sees Nic and co judge Mari-Louis Guy, working with kids ages 9-13, in the kitchen.
Nic has a penchant for peasant food – from Provence and North Africa to the Little Karoo – to which he brings a modern sensibility. An advocate for seasonal eating long before it was fashionable, he looks to the freshly grown, the just-harvested and local treasures for inspiration.
Even though he has access to the world’s finest ingredients, explored haute cuisine and travelled the world, the dish he yearns for most is his grandma’s sweet and sour liver with onions on toast.
Show mom how much you care, and book a table at The Red Table restaurant at Nederburg in Paarl this Mother’s Day, 14 May. Bring the whole family together
Chef Edmore Ruzoza, who hails from Zimbabwe, has devised a mouth-watering menu as a tribute to all mothers. “My mother, now 70 years old and still living in Zimbabwe, played a pivotal role in my food journey. I remember how, as a young boy of only eight, I once complained that I was hungry. Then and there, my mom started teaching me all about food. We mostly ate local produce and often went fishing for bream and catfish. My mom showed me how to prepare it with flavourful herbs and spice. We also tended to our own vegetable garden, providing sustenance in the form of pumpkin, butternut, onions and other produce. I love my mom. She’s so special and a total inspiration.With this special menu I wish to salute all mothers as a tribute to my own,” he says.
Chef Ruzoza’s menu offers a feast for the senses, with a starter of duck confit springrolls, curry beetroot and date salsa, or snoek-stuffed baby squid confit, tomato rice and wilted spinach.
Choosing between the mains on offer will be challenging. It’s either biltong-crusted beef fillet, with mushroom duxelle, potato croquettes, broccoli, and red wine jus; or salmon Wellington, ginger-glazed carrot purée, pak choi, and grape fruit hollandaise; or dukkah-spiced baked butternut, Emmental cheese and garden peas Lyonnaise.
For dessert, select between moist carrot cake with hot vanilla syrup and fruit compote, and cold white and dark chocolate mousse with orange ice cream.
There will be a wide selection of Nederburg wines, offered by the glass and by the bottle, including The Winemasters, Heritage Heroes, Ingenuity and Two Centuries collections.
Lunch on Mother’s Day will be served from 12:00 at R350 per person (wine and service charge excluded). Kids are also catered for, at around R50 per head.
Booking is essential, and full payment is required to secure a booking. Please call 021 877 5155 to make a booking, send an e-mail to email@example.com.
Nederburg’s The Red Table restaurant, situated in its historic manor house dating from 1800, will be participating in the autumn edition of the popular international culinary concept, Restaurant Week, from 20 to 30 April 2017.
Expect pure country hospitality, matched with full-blown flavour!
Enjoy a refreshing welcome drink on arrival, while you take in the beautiful surroundings alluding to the stories of those who have laboured to establish Nederburg as one of South Africa’s most loved, award-winning wineries. Scan the landscape, relish the wide, open skies and enjoy the majestic mountain views.
Then settle down for a lazy lunch featuring a main course of Springbok denningvleis, wrapped in spinach, served with basil tomato rice, fresh seasonal vegetables and red wine jus, and accompanied by a glass of Nederburg’s expressive, exuberant and delicious Cabernet Sauvignon from The Winemasters collection. The velvety-soft red wine is bold, ripe and juicy with abundant aromas and tastes of blackcurrants and cherries and notes of vanilla.
Dessert comes in the form of baked caramel cheesecake and fruit compote.
All of this pure indulgence is offered at only R150 per head.
Go to www.restaurantweek.co.za to book your space at The Red Table. Advance reservation is advised.
Whilst at Nederburg, take the opportunity to visit the winery’s modern and comfortable Visitors’ Centre. Here you can taste its multi-tiered range of award-winning wines. Or book a tour to immerse yourself in Nederburg’s rich and proud history that dates back to 1791, when Philippus Wolvaart settled there to build a life and a home. The Old Cellar Museum tells the story in wonderful artefacts and pictures.
Nederburg is the 2016 International Wine & Spirit Competition’s ‘South African Wine Producer of the Year’, and the 2017 Platter’s By Diners Club South African Wine Guide’s ‘Winery of the Year’.
The Red Table trading hours
Tuesdays to Saturdays: Lunch served from 11:00 to 16:00
Sundays: Lunch served from 12:00 to 16:00
The Red Table contact details
Tel: 021 877 5155
Address: Nederburg Wines, Sonstraal Road, Dal Josafat, Paarl, Western Cape
Plaisir De Merle has launched what they deem as the pinnacle of blends in the estates’ 400 years of winemaking tradition. The limited edition 2013 Charles Marais is a heady blend of Cabernet Sauvignon, Petit Verdot, Cabernet Franc and Merlot and winemaker Niel Bester says it’s the finest wine released in his 25 years as cellar master.
“Blends have become synonymous with Plaisir de Merle over time, but nothing quite as extraordinary as this wine has ever been produced from the estate. It’s quite fitting then that it’s named after the founder of Plaisir de Merle, Charles Marais. It would have been a fine moment for me to share a glass of this wine with the man who had the vision to set in place vineyards that to this day has a profound impact on how we make our wine.”
Niel says that as with any extraordinary wine, the story starts in the vineyard where he first selected the individual grapes for their exceptional quality long before deciding what the blend components would be.
“The grapes were destined for greatness and we ensured they enjoyed the royal treatment they deserved by handling the grapes separately from harvesting to fermentation and maturation. And when the time came to blend I only selected 12 out of the 100 barrels to create what I think is a magnificent wine.”
The Cabernet Sauvignon brings red berries, dark fruit and juicy tannins to the blend, while the Cabernet Franc adds blueberries and an herbaceous note. The Petit Verdot contributes forest berries and spice as well as some firm tannin. The Merlot lifts the blend with aromatic violets whilst French oak delivers flavours of pencil shavings, sweet vanilla and spice.
Dense, inky plum in colour the wine is aromatic with dark fruit and savoury notes on the nose. Luscious and full-bodied the palate opens up to reveal layers of ripe red and black fruit with juicy, soft tannins.
The dramatic Simonsberg Mountain offers a variety of elevations and slopes where the grapes are shaded by the harsh afternoon sun resulting in slow-ripening of the grapes with concentrated, terroir-driven flavours. Once harvested by hand, the grapes were hand-sorted, crushed and destemmed, cooled down to 13°C and transferred to small 5000 litre stainless steel fermentation tanks.
During fermentation the juice was controlled between 24°C and 26°C, collected from the bottom of the tanks and transferred back to the top to soak through the skins, ensuring a soft and delicate extraction of colour, flavour and tannins. After alcoholic fermentation was completed, a period of maceration followed when the skins and wine remained in contact for up to two weeks to achieve optimal richness of colour and depth of flavour. The wines underwent malolactic fermentation in 3rd fill 300 litre French oak barrels.
The wines were racked off the sediment and returned to new 300 litre French oak barrels. After a period of 16 months the barrels were individually tasted and evaluated. Only the barrels showing the purest varietal character were chosen for the final blend. The blended wine was transferred back to 3rd fill barrels and matured for a further six months to ensure a smooth integration of the components.
The wines were transferred from the barrels and bottled without any prior filtration. Thereafter the wine spent almost two years in the bottle to develop further complexity and structure.
The wine is named after founder Charles Marais who fled his home in France, setting sail with his family in 1687. They settled in the Groot Drakenstein Valley and in 1693 the Cape Governor, Simon van der Stel, granted him land, which he named after his home town, Le Plessis Marly. Today the farm is known as Plaisir de Merle. Charles Marais was one of only a handful of Frenchmen who had experience in winemaking when he arrived at the Cape and his vinous legacy lives on in Plaisir de Merle’s winemaking tradition.
The 2013 Plaisir de Merle Charles Marais will be available from the brand home, online at www.vinoteque.co.za/collections/plaisir-de-merle and selected fine wine stores.
It is expected to retail for about R1 000.00 per bottle.
Plaisir de Merle is located in Simondium on the R45 between Paarl and Franschhoek.
Plaisir de Merle is part of Distell Luxury Wines, a collection of superlative quality, award-winning wines from several boutique estates. Its wines are available at leading retailers and fine restaurants around the country.
For more information on Plaisir de Merle’s extensive wine range and other offerings, visit www.plaisirdemerle.co.za or phone 021 874 1072.
Wine lovers are invited to explore South Africa’s premier wines at The Table Bay with one of the country’s foremost wine experts and publisher of the Platter’s By Diners Club South African Wine Guide, Jean-Pierre Rossouw, in a series of exclusive pairing evenings to be hosted in 2017. The experiences will be elevated with specialised menus designed by The Table Bay’s Executive Chef, Jocelyn Myers-Adams.
The first in the series takes place on 6 April 2017 and features Nederburg Wines which recently received the prestigious Winery of the Year title in the 2017 edition of Platter’s By Diners Club South African Wine Guide. This is the second time that Nederburg has achieved this award which the guide describes as its “ultimate accolade”. The Table Bay is acknowledged as one of South Africa’s leading wine destinations and its Camissa Brasserie received the highest possible accolade, a Diamond Award, in the Diners Club Winelist Awards in 2016.
Date: 6 April 2017-04-02
Venue: Table Bay Hotel
Time: 18:00 – 23:00
Cost R650 pp
To book, contact 021 406 5988 or go to TableBayDining@suninternational.com