Adi explains to Lucy from the JN Taste Team how his rustic techniques makes his family wines so appealing. On WittySparks…
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More reviews from the UK…
Rosemary George reviews some wines from the South African tasting last week and finds a liking in Adi, his wise words and his great wines…
“More relevant to the Languedoc was Adi Badenhorst. He made his reputation as the winemaker at Rustenberg and now runs his own family estate, focusing on southern French varieties, and he stated quite categorically that the future of South Africa is with the Mediterranean grape varieties, such as Shiraz, and Cinsaut, which is making a strong come-back. It is one of the forgotten grape varieties of the Cape. The younger generation is discovering old plantings of grape varieties such as old Grenache. He showed a couple of Bordeaux blends and then his 2006 AA Badenhorst Family Wines Red, a blend of Shiraz, Mourvèdre and just 3 % Cinsaut, which has some lovely perfumed fruit, with a smoky nose; it was very ripe and perfumed, concentrated and almost port-like, and redolent of warmth.”
Read the whole review on her blog.
Cocks and business lounges; flights and international exposure…
Adi and his big cock proudly poses for G&W magazine, the ultimate South African lifestyle magazine for the European market.
G&W is available on all First- and Business-Class sections of South African Airways, Swiss Air, Lufthansa, British Airways, Virgin Atlantic, Air Mauritius and Air Seychelles for all direct flights from Europe (UK and Germany) to Southern Africa.
You can read the entire article on The Foodie’s site.
It is one of the best profile pieces on Adi to date, captures his personality and style really well.
“This is just the kind of thing that has made Adi Badenhorst a household name. That is, if your household is into drinking some of the most unique and interesting wines made in South Africa.”
“Both ranges have possibly the most distinctive and quirky label design of any South African wine. If you have seen a bottle you will not forget it and rightly so because the label is an important symbol of recognition in the modern, saturated market.”
“Walking through the cellar, the barrels have some pretty interesting names written on them in chalk, like “007 / Licence to Kill” and amusingly, “Dodgy.” Nothing seems to be done by convention here, which probably explains why his wines stand out so much.”
“Family is definitely a priority for him. “Work and life are hard to separate,” he says, and then gestures around him, “Here it all mingles, as it should.” He looks off into the distance. “The intermingling destinies of man and vine,” he adds rather profoundly, contemplating a second before bursting into laughter.”
Good TIME to be in the Swartland
It is a very proud moment to see you brand in TIME magazine, and we did it!
The Swartland Revolution, which we have been planning vigorously for months, is next weekend, and it has received some publicity in TIME magazine…
“Grape varietal is one area in which they are setting up the barricades. South Africa’s southern latitudes would place it between Sicily and Rome in the northern hemisphere. Yet most South African vineyards grow French grapes such as cabernet sauvignon or merlot (hence South Africa’s bold, alcoholic reds), or sauvignon blanc or sémillon (source of its flinty, floral whites). The revolution demands a more geographically appropriate focus on Mediterranean varietals, such as shiraz, cinsault and grenache for reds, and chenin blanc and clairette blanche for white. “Every now and then, South Africa produces a great bordeaux wine,” says Badenhorst. “But it’s not what we should be doing. And if I drink another sauvignon-sémillon blend, I’ll puke,” he jokes.”
Check out the entire online article here, or buy the next issue of the magazine!
12 -13 November is going to be GREAT…
Visi vision: Jhb Food Wine Design Fair
Issue 51 of VISI magazine, with this amazing cover, warns Joburgers to get ready to visit the Food Wine Design Fair held at The Rooftop, Hyde Park Shopping Centre from Fri 26 – Sun 28 November.
The Fair focusses on traditional produced food, wine and design. With Justin Rhodes and Cameron Munro (Neighbourgoods Market, Woodstock, Cape Town) in charge of food, Neil Pendock in charge of wine and Trevyn and Julian McGowan of Source curate the design component, this is set to be a great event.
More info in VISI issue 51.
An illustrated report on some great SA wines
Wine journalist Jamie Goode reviews the Badenhorst Family Wines from the UK based seminar, South African Wines, A Decade on. He writes for Wine Anorak.
He says of Adi’s wines: “His 2007 Badenhorst Family red is one of South Africa’s great wines: complex, pure and balanced.”
South Africa, a decade later…
A very interesting article on the South African wine industry by UK based Sarah Ahmed, for Wine Detective.
Adi is in the UK at the moment and she met him at the South Africa – A decade On seminar.
Read what Sarah and Adi, and many others have to say about the SA wine industry, here.
Family affairs…
Fred Badenhorst (brother to Andre, Father to Hein and Uncle to Adi) farm with olives in Prins Albert in the Karoo (where Cornelia’s mom also lives…).
This story recently appeared in the Tourism publication, Verve, in The Star.
Good olive oil is much like good wine, and we are happy to have a local producer in the family.
Adi, a wine rock star…
Pairing our wines…
Emma Odendaal discusses the idea of pairing cheese with wine in her latest article on wine.co.za.
She mentions our AA Badenhorst White Blend 2007 as the perfect partner for SAINTE MAURE (A classic, moulded Chevre made from Saanen goat’s milk. Soft and delicate flavour.) as well as DRUNKEN PECORINO (A truly inspired name for a cheese! Four to six months matured then immersed in special wine must which permeates the cheese giving it a fermented tang. Then matured again for further six months. A powerful cheese with a distinct red rind.)
Also on the list is father-in-law Jan Boland Coetzee’s Paradyskloof Pinot Noir 2008, perfect paired with CUMIN GOUDA (a lassic Dutch cheese made from unpasteurised milk. Matured for four months with cumin to provide a strong, distinctive flavour.)
Read it all here. And make sure to have us on the table next time you do cheese&wine!
Badenhorst Family Wines 