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.
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..
On Tuesday Samuel, Ana and their cousins Richard, Hardy and Jan Hendrik (from Stellenbosch!) stomped the first Syrah.
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
while 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…
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.
Local sheep shearers showed them how to sheer and shared interesting facts about wool.
Assistant Winemaker Jasper put them to work pruning vines in the vineyards
And ‘drinkologist’ Kyle talked them through a tasting of the different components of our latest product, a Caperitif.
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.