Our Secateurs Chenin Blanc 2011 vintage is this week’s Wine of the Week on The Guardian.

Described as “A modern Cape classic that became a cult hit in its first couple of vintages, this remarkable dry white from Adi Badenhorst, a laid-back surfer dude with a ferocious winemaking talent, is as good as ever in this vintage.” the wine makes the list alongside Tesco Finest Touriga Nacional, Vinho Regional Alentejano, Portugal 2011 and Bellvale Athena’s Vineyard Chardonnay, South Gippsland, Victoria, Australia 2008.

Good way to start the week, happy Monday!

Read the whole post here.

UK based S H Jones describe Adi as “a larger than life winemaker, who is his own man and isn’t afraid to turn up to black tie tastings in his shorts and flip-flops.”

They do go on to include “despite appearances to the contrary he isn’t all about rebellion, and is a thoughtful winemaker” and say about our wines “They may lack the polish of the best wines of Stellenbosch – but then why try and make the same thing that they are doing – but in some ways they are all the better for it, making wines that are really interesting, exiciting – thrilling even.”

Read the full article and some nice tasting notes on our wines on their site by clicking here.

Thanks for the support guys!

We are proud to bring you “The Man of Dust” the debut solo exhibition of paintings by Cape Town artist Paul Senyol.

ABOUT ~ The Man of Dust
In his much-anticipated first solo exhibition opening this April, artist, Paul Senyol will be showcasing a collection of new paintings on paper, entitled The Man of Dust.

This body of work will explore our shared experience of the human condition in relation to the phrase:
“And as we have borne the image of the man of dust, we shall also bear the image of the heavenly man.”

The works will seemingly speak to one another, revealing parallels between ‘the man of dust’ and ‘the heavenly man’ and contrasts between the very things that make us on the one hand, beautiful creations and on the other, wounded beings.

Senyol’s carefully-considered concepts, intricate thoughts, and everyday observations will be translated into shapes, lines and forms, creating his signature compositions that reveal something of life, nature, honesty and faith. His unique abstract style with its roots in Street Art, and inspired by great artists like Basquiat and Miró, remains open-ended, expressed through a visual language, which may be universally understood. In collaboration with Salon91 Senyol will also be publishing a collectable booklet that will catalog and form part of the exhibition and showcase the creative processes, drafts and thoughts behind the finished artworks.

Join us for some art and Secateurs on opening night!

Salon91, 91 Kloof Street, Cape Town

It is time. The 3rd annual Partyberg OesAf party is upon us.

If you feel you can claim a hand in making the 2012 harvest a success in the Swartland, pull in for a celebratory Bloekombos bring&braai on Kalmoesfontein this Friday.

Friday, 20 April 2012 from 6pm. click here for a map.

Jasper, official OesAf party planner says “there is a competition going for the guy who wears the smallest jean pant. (New rule this year: Your jeans may not be cut smaller on the night of the event like in the past. It does not count!)”

Theme is Plaas, it is always Plaas. (Kaalvoete, gumboots, PT- pants and floppy hats welcome!) Remember, it’s April, the nights are colder… so bring something warm to wear or more to drink (Like fancy Ports and stuff)

A big fire will be available for braaiing your meat. Please bring your own cutlery, glasses and anything that will make your night easier.

We provide the sound and lighting equipment… you’ll understand…

Hope to see you here!

After the first rains and 6 espressos Adi and Jasper decided to rack the first 2012 Family White Wines.

Pictures from Kalmoesfontein

This is a gavet – used to drain the juice from the tanks & keep the solids inside!

Jasper on the outside!

What Adi calls “a pimped kalander” because of the vineyard bug’s bright colouring.

What Cornelia calls “a pimped Ana Kalander” because of the girl’s amazing love for dress up.

 Laurent Soragna of Wine and Only made this amazing Confit Lamb Shoulder using our Secateurs Chenin Blanc. 

1. Take your shoulder out of the fridge and leave it at room temperature for at least 30 minutes, preset your oven to 90-100°C (no more, this is one of the key elements!). If you’re not sure about your old oven, put a small bowl with water in your oven. If after 20 minutes, it starts boiling…your oven is wrong…lower it down. We want the meat to “confit”, it has then to be just a little below boiling point!
2. In the meantime, open your chilled AA Badenhorst Secateur’s white. Have a little sip! Put back in the fridge. Go to step 2
3. With a sharp knife, cut the thyme and rosemary until fine.
4. On a board, rub the lamb with olive oil, then salt (don’t be shy, the salt will help get the skin crispy), crushed pepper, and the herbs.
5. Transfer to a large plate and put in the oven. Add the garlic (break the heads into pods, but leave the skin on)
6. Have another sip of Secateur, you deserve it!
7. Let the meat in the oven for 1 hour. By then you should have a little rendered fat. Baste the meat with it.
8. Add about 20 cl of Secateur on top of the shoulder. (I know it’s hard…)
9. From now on, baste the meat once every 30 minutes.
10. You don’t have to drink leftover Secateur every 30 minutes, but I highly recommend it!
11. Put another Secateur White in your fridge…You never know…
12. After 3 hours of cooking, wrap the shank (only the shank!) in aluminum foil (to prevent it from getting dry). Take the garlic pods out, they should be soft and golden. Put them in a bowl.
13. Have another sip of Secateur.
14. After 4h30-5 hours, your meat should be ready, almost melting in your mouth. The Chenin mixed with the rendered fat will have coated the meat, leaving a shiny gloss on it…Let it rest 15 minutes in your oven (opened door) to release the juices.
15. Serve the meat very quickly and enjoy with a red blend from AABadenhorst (a perfect match!)
16. As side dishes, you can either serve a nice homemade mash (potatoes or sweet ones, with the added confit garlic pods), green beans, or whatever you like. There will be no sauce, so you can always serve with good French mustard.
17. Enjoy with friends

Cool video of Adi, the Hands-On-Wine Rockstar… Enjoy!