February on the farm

Exciting times:

Our friends Jon came to take areal shots of the farm with is drone – that’s my home!

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99% of the grapes are in for harvest 2016.

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We hosted the International Food and Wine Society for a “mini revolution” complete with Adi, Andrea, Callie and Eben, Where is Callie placemats, a harvest buffet by Judy Badenhorst and an informal SIP tasting. IMG_0183IMG_0192IMG_0196

Caperitif also received some great publicity – keep an eye on its website for more!

New family members

Die Kaapse Dief en die Swaan.
Two products we lovingly nurtured since early 2014.

Today we finally have pack shots for them, and well, they do not only taste great, they are quite pretty too!

For more information on these exciting products, click here.

For orders and deliveries (in Cape Town, Johannesburg or Durban) mail Sam at wineadmin dot co dot za…

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Convivium – innovation in food!

We are proud to be hosting this event on our farm next weekend!

The 1st of February sees the inaugural Convivium festival being hosted in South Africa. Drawing on inspiration from MAD Symposium, Cook It Raw, Terra Madre etc. The event is conceptualized by Wesley Randles (head chef at The Pot Luck Club) and Andy Fenner (owner of Frankie Fenner Meat Merchants), the event aims to showcase food, chefs and producers in the most primal way possible.

“The way to do this is to close the gap between the end product (a meal) and the starting point (the earth and the animal),” explains Fenner. Together with Randles, the pair have hooked in some of the most celebrated chefs in the country. Luke Dale-Roberts, PJ Vadas, Markus Farbinger, Liam Tomlin and George Jardine are some of the high profile names you can expect to see cooking on the day. But the entire experience is about more than a good meal. Fenner explains that “by stripping out the frills and unnecessary bullshit that sterile cooking environments can lead to, this is a stage for real collaboration, real inspiration and real connection.” Randles adds “we want to create a feeling of camaraderie amongst local chefs. This is a stage to share ideas and to share the common love of our craft.”

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The main theme of the event is to shine light on producers and to get attendees interacting with each other and the participating chefs. The chosen chefs have been curated because of strong, clearly identifiable food philosophies. Being a good chef is not what this day is about. Well…it’s not only what this day is about. This day is about a movement. It is about getting back in touch with what cooking actually means. Common problems and concurs of the industry will be addressed in discussions throughout the day. Along with the participating chefs and producers, Fenner and Randles want to explore various topics in the form of informal interactions. Topics include:

Sustainability

What are we doing to the earth and ourselves? We cannot continue to over-consume the way we are. Serious issues need to be looked at like nutrition, overfishing, battery farming etc. but there is also a creative energy that comes from being outside, in touch with nature and ingredients. Experts need to champion sustainable local ingredients, with a big focus on edible plants and herbs. Wastage and over consumption can be addressed too.

Heritage

Continuing the idea of exploring fynbos and herbs, we need to explore various techniques on how to best utilise them. By looking backwards we can look forwards and develop as chefs and producers. There are various ingredients, meat prep techniques and cuts that have been forgotten that need to be re-introduced. We need to celebrate South African produce and culture by drawing a clear line in the sand of how we want to prepare food. And how we want to serve and eat it.

Collaboration

There are no airs and graces at Convivium. This is a day for chefs to share knowledge, as much as they share food. And wine. Kitchens have a way of becoming isolated environments, working as closed entities. But we need to look around. We need to feed off each other’s ideas sometimes. Chefs who say they aren’t bothered with what other chefs are cooking are a dying breed. There is nothing wrong with learning from one another and taking ideas TO MAKE THEM YOUR OWN. Inspiration is everywhere if you know where to look – this day just makes it that much easier to see.

Celebration

Let’s not overlook this. The day promises to be a whole lot of fun. This is a time to open a great bottle of wine and raise a glass to each other. This day builds the community by bringing farmers, butchers, fishermen, chefs, winemakers, brewers and bakers together. This can be a brutal industry, but we have all chosen it. And we have all done that because we love it. Let’s recognise each other’s efforts. By first recognising each other.

The day’s events include:

8.00:    Pick up from Franky Fenner Meat Merchants, Church Street, Cape Town

9.15:    Arrival at Badenhorst Family Wines, Kalmoesfontein

9.30:    Meet & Greet

Coffee & pastries from Jasons, Espresso Lab and Rosetta

Cured meats from Frankie Fenner Meat Merchants

10.30:  Jorgensen’s Distillery gin tasting

Caperitif tasting

12.00:  Spending time interacting with chefs and producers while they prepare for the banquette

14.00:  Chefs, producers & guests sit down together to enjoy the feast – with Swartland wines!

17.30:  Pick up from Kalmoesfontein

18.45:  Return to Frankie Fenner Meat Merchants

Chefs Involved:

Luke Dale-Roberts, George Jardine, Franck Dangereux, Liam Tomlin. These chefs will oversee a lot of the cooking and will cook dishes to compliment pre-planned courses. These are dishes created off the cuff, and will be done by arriving and drawing inspiration from the “pantry”. Tables of herbs, baskets of fruit, Adi’s vegetable garden, a side of pork, a whole forequarter, sausage casings and grinders, fresh oysters, edible plants etc. to be displayed for chefs to make use of.

Vanessa Marx & Kobus Van Der Merwe. Team one.

Markus Farbinger, Liezie Mulder & PJ Vadas. Team two.

Jason Lilley & Ivor Jones. Team 3.

Producers Involved:

Frankie Fenner Meat Merchants

Buffalo Ridge Mozzarella

Honest Chocolate

Rosetta Roastery

Jorgensen’s Distillery

Badenhorst Wines

Swartland Independent Wine Producers

Werner Karg (farmer at Oak Valley)

Espresso Lab

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The day, including transport (optional), food and drinks is R1500 per head

Please RSVP and send proof of payment to wesley@thepotluckclub.co.za by Wednesday the 21st of January in order to secure your place. There are only 7 seats still available.

Die oes skop af

The second week of January had just kicked off, most of us had barely unpacked our holiday bags and the first Syrah grapes were ready to be picked. No easing into this year, it is all systems go and harvest 2015 is here.

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on Monday the heat (and drought, hardly any rain since September) got too much, even for a die hard no-irrigation-prophet like Adi, and all the farm’s water got redirected to the vineyard. Meanwhile the temperatures rise and the pool is empty. Priorities.. 10393849_882913958409894_7596585208665548182_n

On Tuesday Samuel, Ana and their cousins Richard, Hardy and Jan Hendrik (from Stellenbosch!) stomped the first Syrah.

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That concludes our first harvest update for 2015. Now for some featured fun.

Adi’s mom’s 70th, hosted on Kalmoesfontein late last year, is in the February issue of House and Garden Gourmet

IMG_4469while the 2014 Swartland Revolution occupies 8 pages in the Food and Home from the same month. Included amongst the feedback on the weekend, recipes of some of the delicious food and mentions of the world class wines, THREE CAPERITIF COCKTAILS!

Now we just need the go ahead to get the stuff moving…

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Voorblad en vooruitgang

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Samuel and Preston made the front page of this month’s Weg Platteland, summer swimming Swartland style (just yesterday I confessed my obsession with alliteration, see, I was not lying!)

Shot by Maree Louw, this cover makes us feel very ready for summer holidays.

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While visiting the editors tried our new Caperitif and Swaan tonic water, I guess they approved as it features a few pages into the magazine.

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Meanwhile, in the cellar we installed some new (well, Eben Sadie’s old is our new…) concrete Nomblot tanks – ou goed is hou goed. Exciting stuff, or as Jasper says “looks like a lot of work, they can’t exactly stay empty…”

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And the cellar is still forklift friendly…

Here today, gone today!

The Ghost is back!

On Friday night at the annual Swartland Revolution in Riebeek Kasteel, we officially launched our new product, Caperitif.

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Using Caperitif and the amazing products from our friends at Whitley Neill Gin and Fitch and Leedes Tonic water, we re-created some very tasty cocktails for the first time in decades.

Revolutionaries got to choose between four drinks (while some choose to try all four, numerous times)… On the counter stood two jars: Epic Tip Battles of History Jan Smuts vs Barney Barnato.

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I believe oom Jan was winning when our dear friend David pulled over the bar and smashed Barney to pieces on the floor…

The four cocktails? Jan Smuts, Barney Barnato, Cape Cocktail and Cape and Gin. Three of those we adapted from recipes from the age old Savoy Cocktail book, the fourth we kind of made up. But that is a story for another post.

For now we are proud to announce that our latest product is ready to hit the market and will hopefully be in a bar or proper bottle store near you soon!

Baie dankie to:

Danish (yes, contrary to 10 000 misprinted back labels, he is not Norwegian – same same, but different) mixologist Lars Lyndgaard Schmidt who approached Adi early this year with the idea to recreate this illusive ingredient and  returned last week to run the bar.

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Whitley Neil Gin / Fitch and Leeds Tonic and Inverroche Gin for the generous donation of product.

The five Malmesbury men who came to play barmen, all dressed up and ready to shake.

Herman Potgieter who hand painted the rather large and detailed copy of our label on short notice.

Profit from the bar will be used to improve conditions at the Anne Pienaar Memorial School just outside our farm entrance.

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To place orders, please email aabadenhorstwine@gmail.com.

Bootleggers Ball Jol

It is Swartland Revolution week! The fifth annual Revolution weekend kicks off this Friday with lots of exciting things planned, as usual. A first for this year however is the in-house bar.

Friday night’s dinner will be a Bootleggers Ball and after dinner we get to host the exciting launch of our Caperitif in the form of a cash bar (all profits go towards our worthy social development projects).

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Four cocktails that have literally not been made in almost a century, such as The Barney Barnato, The Cape Cocktail and The Jan Smuts (ok, we might have made that one up) are bound to keep the party going.

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All cocktails will be R40, but please note that there are NO ATMs in Riebeek Kasteel at the moment (how quaint!?) so please fill that money clip from last year with some cash money before you depart your big city lives. Alternatively you can use Snapscan… (look at us!)

Lars, the Danish mixologist who contacted us early this year to collaborate to bring this ghost ingredient back to life, is in town and has been playing around with shakers, citrus and lots of interesting ingredients…

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I am so excited… I hope you are all ready!

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…

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.