Cape town - I am remembering a long long lunch and a blissful afternoon moving into the evening sunset at Kleine Zalze wine estate, near Stellenbosch.
After tasting the best the estate had to offer, we sat down to lunch at the Terroir restaurant, where chef Michael Broughton treated us to a superb menu paired with the excellent wines the estate produces.
What stands out for me is the Kleine Zalze wooded chenin blanc. Rounded, buttery and fruity, it converted me to chenin blanc. How gratified am I then to read that the KleineZalze2015 Cellar Selection Chenin Blanc Bush Vines was heralded as ‘Best of Show - South Africa White’, along with a gold medal at the last Mundus Vini International Wine Awards Summer Tasting, held in Germany.
I had the good fortune to visit the estate again in December, and found the same team dedicated to excellence and “over delivering” on quality, as owner Kobus Basson puts it.
Barrels fun wine tasting with us this weekend. #wine #winetasting #weekend #winebarrel
A photo posted by Kleine Zalze (@kleinezalze) on Apr 1, 2016 at 12:32am PDT
The estate is wonderfully located, with its rooms overlooking the nearby mountains and its vineyards overlooking Gordons Bay and the Strand. This is where the chenin vines are grown, that are raising the profile of this cultivar. Previously the poor cousin of white wines, chenin blanc has become increasingly popular and many estates are producing excellent versions, including Ken Forrester, Leopards Leap and Graham Beck.
Five years after my first visit, Broughton is still serving up the wonderful cuisine that has kept Terroir in the top 10 SA restaurant list. This time I was treated to ceviche of yellowtail with kohlrabi, aeoli and avocado followed by the chef’s signature lamb shoulder with tomato fondue, peas and gratin potato. Winemaker Alistair Rimmer put me through my paces, tasting the excellent Methode Cap Classique that Kleine Zalze is producing, as well as the Pinot Noir, Pinotage and Cabernet Sauvignon.
The following evening, again presented with the innovative menu, I selected prawn risotto, tagliatelle porcini and pork belly with crackling, walnuts and cauliflower, followed by poached peaches with honey ice cream. Again the flavours were a surprise on the palate while blending superbly together.
A photo posted by Kleine Zalze (@kleinezalze) on Mar 29, 2016 at 2:23am PDT
The estate is frequented by overseas tourists and has a variety of different kinds of accommodation. My villa, with fresh fruit and a cold bottle of wine in the fridge on arrival, was a haven of comfort.
A stone’s throw away was the swimming pool – an infinity pool with a view of the surrounding mountains and winelands. This is exceptional relaxation of the highest order.
After breakfast next day in the Lodge restaurant – a buffet with varieties of cereals, cheeses and breads as well as local specialities like waatlemoen konfyt – I went to do some wine-tasting and purchasing at the store. The interior is decorated with the awards Kleine Zalze has won over the past few years.
I was accompanied by accomplished young assistant winemaker Elizca de Lange, just 28, who also showed me around the cellars, explaining why some of the wines are matured in metal casks and some in wooden barrels.
A stay at Kleine Zalze involves drinking superb wines, visiting the surrounding vineyards, relaxing and eating the superb offerings at Terroir. Nothing more is needed.
Visit www.kleinezalze.co.za for more info
Yvonne Fontyn, IOL