Niet te intens…

Dutch journalist Hilary Akers met Adi at the Beautiful South tasting in London recently and wrote a little piece on the Secateurs, a big hit in the Netherlands, for the local Financieel Dagblad.

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Lekker.

In other media, in a language not so different from Dutch, Kyle appeared on the Afrikaans Television programme ProntUit to chat about Caperitif last week…

prontuitWhat else?  Everyone is busy with renovations and redecorations on the farm as we are hosting a wedding here this weekend and NEXT WEEK IS REVOLUTION WEEK. Yup, the excitement is here.

See you there? If not, keep an eye on twitter #SR2014 for all the action. Same same but (very) different…

Making history…

imageA while ago we excitedly launched our new product, Caperitif, to friends and family. Today we officially bottled the first 800 bottles of this illusive ghost ingredient since the 1940s.

Exciting times.

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What the hell, I hear you ask… Well,

Caperitif is a fortified wine (in our case bushvine Chenin Blanc) flavoured with various dry ingredients – among others wilde els, kalmoes, fynbos and cape fruit such as peaches and apricots.

Modern versions of the beverage were first produced around the late 18th century. Initially Caperitif was consumed as a medicinal libation until later in the 19th century when it became an important ingredient in many classic cocktails. The famous Savoy Cocktail book, first published in 1930 by the Savoy Hotel, with 750 recipes compiled by Harry Craddock, has remained in print since then and was subsequently republished in 1952, 1965, 1985, 1996 and expanded in 1999. It still contains over 40 recipes with Caperitif as an ingredient even though the product has not been produced for decades.

Caperitif is an aperitif wine and should be served chilled at 6-8°C. It can be served on ice with a slice of citrus fruit or mixed into a cocktail.

Or served with tonic water. Like the Swaan Tonic we just bottled… African Tonic Water.

image_1Tonic Water is on sale now. Comes in case of 24. Contact aabadenhorstwine@gmail.com for prices and orders.

Caperitif will be on sale after it gets launched at the 2014 Swartland Revolution.

Drink crafty local stuff, it is the way to go…

wine and dine

Want to have (6 courses of) dinner in Riebeek with wine by Adi and Eben Sadie?

Come!

Dinner in aid of fundraising for Ana and Samuel’s school in Malmesbury. We have six tickets left to sell and the entire event is limited to 64 guests.

Date: Thursday 23 October 2014

Time: 18h30  for 19h00

Place: The Royal Hotel, Riebeek Kasteel

Dress code: Smart casual

Cost: R625 pp.

Skool wyn aand 001Keen? mail Helena aabadenhorstwine(at)gmail

Enthusiastic Revolutionaries

We love this story from the latest issue of Wine Enthusiast. Written by Lauren Buzzeo, photographed by Maree Louw (on Kalmoesfontein) and styled by Cornelia Badenhorst, the article is a beautiful feature of the original revolutionaries – Eben Sadie ‘The Virtuoso’, Callie Louw ‘The Farmer’, Chris and Andrea Mullineux ‘The Dynamic Duo’ and Adi ‘The Personality’.

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WS aug14 3To read the full story online, click here.

For more about The Swartland Revolution, visit our website.  

 

Caperitif, soet vermoed.

The ghost ingredient is back!  
 
Legendary cocktail mixer “Caperitif”, used in the 1920’s as an ingredient for truly South African cocktails such as the “Barney Barnato”, the “Modder Rivier” and the “Oom Paul”, has been reborn in the Cape.  
 
This wine based aperitif, originally produced right here in the land of Good Hope in the early 20th century, might have been lost over time but it was not lost over the oceans.  Till today many cocktails all over the world call for this great Cape ingredient, and we are very excited to let you know that we have given new life to this golden liquid.
 
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On Friday we hand labeled and waxed 24 bottles and on Sunday we hosted an informal introduction to the latest member of our family to a few friends, family members, reps and general winos. 
 
Guests were encouraged to just bring their palates and an open mind while better halves, kids and other people they spend Sundays with were also welcome.
 
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All and all it was a lovely day of new tastes, old friends, good food and a long afternoon talking and laughing in the sun.
 
Keep an eye out on our website and social media platforms for more information. The next phase of the roll out will happen at the Swartland Revolution in November and we hope to start selling commercially after that. 

#agencydayout

On Friday Woolworths kidnapped their creative agencies and brought them out to the farm for a day of getting in touch with their food, fabrics and drinks. 

Employees of Woolworths’ advertising and other agencies were invited to an Agency Strategy Day at a hotel in town, upon arrival they were told to grab their padkos and board a bus. 

Once on the farm they received gumboots and dungarees and Kalmoesfontein and other Swartland locals engaged the 120 guests at four different stations:

Cousin Louw got 47 of them to take off their shoes and pick waterblommetjies in the little pond.

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Local sheep shearers showed them how to sheer and shared interesting facts about wool.

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Assistant Winemaker Jasper put them to work pruning vines in the vineyards

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And ‘drinkologist’ Kyle talked them through a tasting of the different components of our latest product, a Caperitif. 

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Before they sat down to a delicious lunch with catered for by Gusto who experimented with pit cooking making Lamb Kleftico – or ‘stolen lamb’ – Salt Baked Trout, their trademark Calcots with romesco and herbed ‘taters. 

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The event was organised by Studio HV.

Pictures from Instagram – for more search #agencydayout.