Nothing says “summertime and the living is easy” quite like a picnic on a wine farm. If you live in the Cape or you are heading down make sure you add these Core Catering clients’ picnic offerings to you Summer time bucket list. Stretch out under a tree and indulge in some of the world’s finest wines and delicious meals, while enjoying breath-taking Cape scenery.

QUOIN ROCK WINE ESTATE

Where

On the slopes of the Simonsberg Mountains, Quoin Rock Wine Estate, is a serene sanctuary with eight custom-built picnic pods, with 10 metres between each one, where picnics take place, on proper crockery, using a walkie talkie to let your waitron know if you require anything!

What’s in the Basket

freshly baked baguette with artisanal butters

basil and pesto cream dip

foie gras

fresh snoek pâté

local cheese and charcuterie selection

butternut, baby mixed leaves and feta salad

beetroot, baby mixed leaves and goat cheese salad

fresh poké bowl

smoked-salmon wrap

roasted lamb on couscous

pina colada and coconut panna cotta

bottled water

What’s amazing !

The lush gardens sprinkled with mystical sculptures. And the hampers are entirely plastic-free, with all ingredients being sustainably sourced. 

For more information and bookings visit quoinrock.co.za

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ZORGVLIET WINE ESTATE

Where

Just outside Stellenbosch in the Banhoek Valley, Zorgvliet’s picnic area is set among vineyards and boasts stunning views of the surrounding mountains.

What’s in the Basket

freshly baked baguettes

sweet and savoury preserves

fresh wraps

duo of gourmet cheeses

crackers

chicken drumsticks

fresh green salad

something sweet

a bottle of Silvermyn wine

What’s amazing !

There’s a beautiful large lawn, with a jungle gym, sandpit and splash pad for children.

For more information and bookings visit: zorgvliet.com

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MORGENHOF WINE ESTATE

Where

Surrounded by the rolling hills of the Simonsberg Mountains just outside Stellenbosch, the historic Morgenhof Wine Estate is the perfect vine-drenched setting for a summer picnic.

What’s in the basket

smoked salmon and mint cucumber wrap

cheese selection (flavoured Brie, blue and cheddar)

assorted preserves with rosemary and black sesame wafers

homemade biltong pâté

chicken strips

prosciutto

marinated mushroom, aubergine and sundried tomatoes with rocket

freshly baked rolls

millionaire shortbread squares

a bottle of sauvignon blanc or merlot cabernet franc)

What’s amazing !

The incredible towering trees create the perfect dappled shade for an alfresco feast.

For more information and bookings visit morgonhof.com

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MONT ROCHELLE

Where

Overlooking the Franschhoek Valley, this famous estate offers views of rolling meadows and vineyards stretching as far as the eye can see. Pick up your picnic basket and take a stroll down to the dam, where a scattering of garden cushions and tables allow for comfortable relaxation.

What’s in the Basket

South African cheeses and homemade preserves

charcuterie with homemade pickles and chutneys

sweet-and-sour-glazed pork and apple kebabs with lime tzatziki

pita pockets filled with a Mediterranean chicken salad

spiced lemongrass and tuna fish cakes served with tomato relish

smoked buttermilk potato salad with spring onions and sundried tomatoes

corn on the cob with basil butter and smoked sea salt

cold beef teriyaki stir-fry salad with egg noodles and candied cashew nuts

pea and mint arancini served with a harissa honey dip

dark chocolate-and-cranberry brownie with chocolate sauce

malva truffles with salted-caramel sauce

What’s amazing !

The wine! The magnificent 40-hectare estate makes superb wines. And also be sure to take a stroll through the restaurant and lounges of this hotel owned by Sir Richard Branson. The interiors by leading interior design firm: Hot Cocoa are also out of this world.

For more information and bookings visit: virginlimitededition.com

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CAPE POINT VINEYARDS

Where

Overlooking Noordhoek beach, the picnic site at this award-winning winery is hard to beat. There are three picnic spots available: the secluded area next to the dam, ideal for romantic picnics; the family area (with plenty of shade, and easy access to the jungle gym); or the mid-level picnic lawns (ideal for larger groups, with unhindered ocean views).

What’s in the Basket

freshly baked ciabatta with herb butter

selection of cheese and charcuterie

olives

grape jam

chocolate brownies

bottled Water

What’s amazing !

The elevated ocean and mountain views are simply incredible and the sunsets are an absolute must.

For more information and bookings visit: cpv.co.za

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These fun and festive little treats are sure to make things a little bit merry this Christmas. Ideal to serve to your guests on arrival or after desert, or at any time really ! They are easy to make, easy to drink and look jolly darn good!

Santa Hat Jell-O Shots

A Christmas party wouldn’t be complete without Father Christmas and these jell-o shots are the perfect way to include him. Strawberries and Cool Whip turn a simple jell o-shot int into a festive holiday one! 

INGREDIENTS:

• 1 1/4 c. water
• 3/4 c. vodka
• 1 (3-oz.) package strawberry Jell-O
• 1 container Cool Whip, thawed
• 1 pint strawberries, hulled

DIRECTIONS:

Pour water into small saucepan and bring to a boil. Once boiling, remove from heat and add Jell-O packet, stirring until dissolved. Add vodka. Pour into plastic shot glasses and refrigerate until set, about 1 hour.

Top with a dollop of Cool Whip, then place a strawberry on top, pointed-end up. Top with a small dot of whipped cream, to resemble Santa’s hat. Serve.

Champagne Jell-O Shots

Like a regular Jello shot, but way classier. This has party written all over it !

INGREDIENTS:

• 1 1/2 c. champagne (divided)
• 1 tbsp. lemon juice
• 1/4 c. sugar
• 3 envelopes gelatin
• 1/4 c. vodka
• rainbow sprinkles

DIRECTIONS:

Combine 1 1/4 cups champagne, lemon juice and sugar in a saucepan. Sprinkle gelatin on top. Let gelatin soften for about two minutes to bloom, then heat mixture over low heat. Stir until gelatin has completely dissolved, about 2 to 3minutes, and remove from heat. Stir in remaining 1/4 cup each of champagne and vodka.

Grease a loaf pan with nonstick cooking spray. Pour mixture into mold and chill for 2 hours, or until firm.

Invert jello to parchment paper-lined cutting board and slice into squares. Dip each square in sprinkles and serve cold.

Christmas Jell-O Shots

INGREDIENTS:

FOR THE LIME-SUGAR RIM

• 2 tbsp. lime juice
• 1/4 c. Red and green sanding sugar

FOR THE LIME JELL-O LAYER

• 1 c. water
• 1 packet lime Jell-o mix (3-oz.)
• 4 oz. vodka (or tequila), chilled

FOR THE STRAWBERRY JELL-O LAYER

• 2 c. water, divided (place 1 c. in fridge to chill)
• 1 packet strawberry Jell-o mix (3-oz.)

DIRETCTIONS:

Make the lime-sugar rim: Dip the rim of each shot glass into the lime juice, then press into the sanding sugar to fully coat. Set cups aside to dry.

Make the spiked lime Jell-o: Bring water to a boil in a medium saucepan. Once bubbling, stir in packet of lime Jell-o mix, stirring until completely dissolved. Turn off heat.

Pour in vodka or tequila (or whatever your preferred alcohol is), mixing until thoroughly combined. Pour into a large measuring cup, small pitcher or another glass so it’s easier to pour into the shot glasses.

Pour the lime Jell-o mixture into each of the shot glasses, filling them all two-thirds of the way up. Place the shot glasses into the refrigerator for at least 20 minutes to set. (It’s okay if they’re not fully set, but they can’t be totally liquid when you start the next step.)

Make the strawberry Jell-o: Boil 1 cup water in a medium saucepan. Once bubbling, add the strawberry Jell-o mix, stirring until completely dissolved. Turn off heat, then add remaining cup cold water, stirring until combined.

Pour Jell-o into a measuring cup, or another easy-to-pour vessel, then fill each shot glass to just below the sanding sugar rim. (If the Jell-o hits the sugar rim, it will start melting the rim.)

Place Jell-o shots in the fridge for at least 1 hour to set. Serve cold, like the Grinch’s heart (pre-stealing-Christmas).

Candy Cane Jell-O Shots

For when you need a little jingle in your step.

INGREDIENTS:

FOR RED LAYER

• 2 packages cherry Jell-O
• 1 1/2 c. boiling water
• 1/2 c. vodka

FOR WHITE LAYER

• 1 c. vodka
• 2 envelopes gelatin
• 1 c. boiling water
• 1 (14-oz.) can sweetened condensed milk
• Crushed candy canes, for garnish

DIRECTIONS:

Spray a small loaf pan with cooking spray. In a large bowl or measuring cup, combine cherry Jell-O with boiling water and whisk to combine. Let sit 2 minutes, then whisk in 1/2 cup vodka. Set aside.

In another large bowl or measuring cup, combine 1 cup vodka and gelatin and let sit 2 minutes. Add water and stir until gelatin dissolves completely. Pour in sweetened condensed milk and whisk to combine.

Pour half of the red mixture, about 1 cup into loaf pan. Freeze 20 minutes until firm and add 1 cup of the white mixture. Repeat twice more, letting firm 20 minutes between each addition until you have four layers, then refrigerate for 4 hours or overnight. Remove from loaf pan and cut into squares. Top with crushed candy canes and serve.

Mistletoe Shots

Best shared with someone you want to kiss.  

INGREDIENTS:

• Lime wedge, for rimming glasses
• Red sanding sugar, for rimming glasses
• 1 c. water
• 2 (3-oz.) packets lime Jell-O
• 8 oz. vodka, chilled
• Whipped cream, for garnish
• Mint leaves, for garnish
• Red Hots, for garnish

DIRECTIONS:

Run a lime wedge around the rim of each shot glass then dip each shot glass into red sanding sugar.

Bring water to a boil in a medium saucepan. Once bubbling, stir in lime Jell-O, stirring until completely dissolved. Turn off heat. Pour in vodka or tequila (or whatever your preferred alcohol is), mixing until thoroughly combined. 

Pour into a large measuring cup, small pitcher or another glass so it’s easier to pour into shot glasses. Pour Jell-O mixture into each shot glass. Place shot glasses into refrigerator until Jell-O sets, about 2 hours.

Garnish with whipped cream, mint leaves, and Red Hot candies before serving.

This new sushi trend is taking the world by storm. Try it out on your menu or make some at home, they are beautiful to look at and simply delicious to eat. Sushi rice is shaped into doughnut rings and then covered with thin slices of raw fish and other sushi ingredients. Let you creativity lose, the possibilities are endless!

HOW TO MAKE SUSHI DOUGHNUTS

1. Prepare the toppings: Slice the tuna and salmon very thinly
2. Slice the cucumber in half and again in half length wise. Using a mandolin on a very thin setting, slice the cucumbers into spears, lengthwise. Slice the radishes on the mandolin. 
3. Make the donuts: Working around the doughnut mould in batches, press the fish into the bottom of the mould, then the cucumbers, then the radishes, then spoon in the salmon roe, and sprinkle in the sesame seeds. Repeat with each mould. You can mix up the order.
4. Finally, press in the rice on top of the other ingredients, making the top of the rice as flat as possible. Place the mould in the refrigerator for at least 5 minutes. 
5. Remove from the refrigerator and place a flat plate or tray on top of the mould and flip over the mould. Carefully remove the mould from the donuts making sure that none of the ingredients are still inside the mould. 
6. Top the doughnuts with slices of chives and serve with soy sauce or Ponzu sauce, pickled ginger, and wasabi paste.

HOW TO MAKE SUSHI RICE

1. Thoroughly rinse 1½ cups of sushi rice (short-grain) until water is clear and not muddy. Place in a rice cooker,  along with 2 cups water. Cook until button pops up and light changes to “warm.”
2. Meanwhile, in a small sauce pot, combine 3 tablespoons rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt. Dissolve over medium heat but do not boil. Remove from heat and stir. Set aside to cool. Once rice is finished, let sit in the steamer for 5 minutes. Remove rice and place into a wooden, or non-reactive bowl. Using a wooden or plastic paddle, gently fold in the vinegar mixture until well combined. Do not squish the grains! Let rice cool to room temperature before handling.

1. Melon and Feta Teris Salad

Simple combinations of melon, feta, olives, red onions, and various add-ons are just some of the most refreshing flavours we can enjoy this time of year.  The melon has the best hydrating feature, as does the cucumber, and the play of the salty feta and briny olives is magnificent.

INGREDIENTS:

1 large watermelon

1/4 medium canteloupe 

1/4 medium honeydew melon

2 mini or Persian cucumbers cut and trimmed on the sides if needed

1 cup cubed Feta approximate

6-10 radishes cut into cubes or thereabout

1/3 cup black or kalamata olives

1/4 red onion cut into thin rings

fresh mint chopped for garnish

flakey sea salt and coarse black pepper for finishing

1/2 tsp sumac for finishing

Honey Lemon Vinaigrette

1/2 cup olive oil

3 tbsp fresh lemon juice

2-3 tbsp runny honey

salt and pepper

INSTRUCTIONS:

Honey Lemon Vinaigrette, made in advance

Whisk all the vinaigrette ingredients together. Taste and re-season as desired. 

This can be stored in the fridge till needed. Bring to room temperature before using.

Salad

Arrange the melons, cucumbers, feta and radishes onto a platter.

Scatter the olives and red onions over everything.

Drizzle with the dressing. Finish with the mint and a sprinkling of flakey salt and coarse pepper. This can sit for a while before serving. If you are preparing this in advance, you may hold off on the mint and salt and pepper. Also, at the very end, sprinkle sumac over everything.

2. Peach and Prosciutto Flatbreads

Who knew everything you needed to make your pizzas taste wood-fired was already in your backyard? Fire up your grill to give these flatbreads a beautiful char.

INGREDIENTS:

3 peaches or nectarines, each pitted and cut into 8 wedges

1 tsp. olive oil

Kosher salt and pepper

2 tbsp. fresh lemon juice

2 tsp. chopped tarragon

3 oz. Gruyère cheese, grated 

2 c. baby arugula

4 oz. thinly sliced prosciutto

DIRECTIONS:

Heat grill to medium. Divide pizza dough in half and shape each piece into rectangles. 

Toss peaches with oil and 1/4 teaspoon each salt and pepper. Grill dough and peaches until lightly charred, 3 to 5 minutes per side. Transfer peaches to large bowl and pizza dough to cutting board. 

Toss peaches with lemon juice, tarragon, and pinch each salt and pepper. Sprinkle Gruyère over dough and grill, covered, until melted, 2 to 3 minutes. 

Add arugula to peaches and toss to coat. Top cheesy pizza dough with prosciutto and peach-arugula salad. 

3. Cold Roasted Tenderloin of Beef with Creamy Horseradish Sauce

Juicy herbed beef tenderloin tastes delicious when accompanied by Creamy Horseradish Sauce. English cucumber adds an unexpected crunch to the sauce. Have a small bowl of horseradish available for guests who enjoy an extra hit of pungent heat.

INGREDIENTS:

tablespoons chopped fresh rosemary

2 tablespoons chopped fresh thyme

tablespoon kosher salt

1tablespoon freshly ground black pepper

3 tablespoons olive oil

6 garlic cloves, minced

1kg trimmed and tied beef tenderloin

Garnish: fresh rosemary sprigs

For the Sauce:

Sour cream

Prepared Horseradish

Dijon Mustard

Apple Cider Vinegar

Worcestershire sauce

Chives

DIRECTIONS:

Preheat oven to 180 degrees. Combine first 6 ingredients in a small bowl; rub mixture over beef. Place beef in a large oven pan.

Bake for 10 minutes. Reduce oven temperature to 100 degrees and bake for 30 more minutes or until desired degree of doneness. Remove from oven, and cool until room temperature (1 hour).

Meanwhile, prepare Creamy Horseradish Sauce.

Wrap beef in plastic wrap; chill overnight. Cut roast into thin slices; arrange slices on a serving platter. Garnish, if desired. Serve with Creamy Horseradish Sauce.

4. Mexican Chopped Salad

This Mexican Chopped Salad is perfect with any Mexican meal and always gets rave reviews! It’s also delicious spooned over chicken, shrimp or pork!

INGREDIENTS:

¼ cup fresh lime juice

2 tablespoons honey

½ teaspoon cumin

1 clove garlic finely minced

½ teaspoon salt

2 tablespoons canola oil

2 tablespoons extra virgin olive oil

freshly ground black pepper

taste and add salt if needed

1 medium head romaine lettuce chopped

1 medium bell pepper diced, any colour (I used orange)

½ medium red onion diced

½ medium jicama peeled and diced

1 medium zucchini diced

4 medium tomatoes seeded and diced

4 ears corn if fresh corn is not in season, substitute 1 ½ cups of sweet, tiny frozen corn

1 ½ cups canned black beans drained and rinsed

½ cup finely chopped cilantro plus whole cilantro leaves for garnish, if desired

INSTRUCTIONS:

For the dressing, combine lime juice, honey, cumin garlic and salt. In a slow, steady stream, add the oils, stirring continuously with a fork or small whisk. Taste and add more salt and pepper, if needed. Set aside.

For the salad, place corn, two ears at a time, in the microwave and cook for 3 ½ minutes. Remove from microwave with a hot pad and allow to cool for 5 minutes. After cooling, cut bottom end of corn off, about 1 ½ inches from end. Pull back husk and silks (almost all of the silk should easily pull away). Cut kernels from husks and set aside. Combine corn and other salad ingredients in a large bowl. Stir to combine. Add dressing and stir to coat all ingredients. Garnish with cilantro leaves, if desired. Serve with tortilla strips on top or place a bowl on the side and let guests help themselves.

Fresh Vegetable Summer Rolls with Peanut Dipping Sauce

Bursting with fresh cucumber, pickled carrots, peppers and more, these summer rolls are the ultimate veggie appetiser recipe. They’re paired with a flavourful peanut dipping sauce that adds the perfect kick of heat! There’s no cooking involved in this dish, and the marinating time is only 15 minutes. It comes together quickly and easily, and it makes a lovely picnic snack. Once you dip a roll in the spicy peanut sauce and take a bite, you’ll fall in love!

INGREDIENTS:

For the Pickled Carrots

Carrots: Julienned.

Rice Wine Vinegar: This delicate, slightly sweet vinegar brings out so much flavour from the carrots.

Sugar: A natural preservative, sugar is a staple pickling ingredient.

Salt: Just a dash.

For the Summer Rolls

Rice Paper: 8-10 sheets.

Cucumber: Julienned.

Purple Cabbage: Thinly sliced.

Cilantro Leaves: You’ll need 1/3 cup.

Basil Leaves: For flavor!

Peppers: Red and yellow, julienned.

Lettuce: Use green leaf lettuce for this summer rolls recipe.

For the Summer Rolls

Rice Paper: 8-10 sheets.

Cucumber: Julienned.

Purple Cabbage: Thinly sliced.

Cilantro Leaves: You’ll need 1/3 cup.

Basil Leaves: For flavour!

Peppers: Red and yellow, julienned.

Lettuce: Use green leaf lettuce for this summer rolls recipe.

For the Spicy Peanut Sauce

Peanut Butter: Since this is a dipping sauce, be sure to use creamy peanut butter.

Coconut Aminos: You could also use tamari (gluten-free soy sauce).

Fresh Cilantro: Diced.

Raw Honey: Just a tablespoon.

Fresh Lime Juice: You’ll need about 1 lime’s worth of juice.

Fresh Ginger: Minced.

Garlic: One clove, minced.

Red Pepper Flakes: To spice things up!

DIRECTIONS:

Pickle Carrots: Add the carrots, rice wine vinegar, sugar and salt to a medium bowl. Toss to coat the carrots and let them marinate for 15 minutes.

Soak Rice Papers: Fill a shallow round pan of at least 9 inches with 1 inch of warm water. Soak a single rice paper in the water for 10-15 seconds. Place the rice paper on a wet working space (such as a cutting board).

Add Fillings: On the bottom 1/3 of the rice paper (the side closest to you), place a few cilantro leaves, 1 green leaf lettuce, 2-3 red pepper strips, 2-3 yellow pepper strips, 3-4 cucumber slices, 4-5 carrot slices, a handful of purple cabbage and 1 basil leaf.

Wrap: Bring the bottom edge of the rice paper up over the fillings and gently pull the fillings in. Fold in the sides and continue rolling away from you, like you would a burrito, until everything is sealed. Continue with the remaining sheets of rice paper and prepared veggies.

Enjoy! Serve immediately with peanut sauce.

The top restaurants in South Africa (many of whom we are proud to call our longstanding clients) were announced at the prestigious 2022 Eat Out Woolworths Restaurant Awards on Sunday 20 November at GrandWest in Cape Town. The industry was celebrated in a glitzy display of gourmet food, trend setting drinks and fantastic entertainment, which had over 700 guests, including some of SA’s top celebrities, roaring in multiple standing ovations. 

After a two-year COVID hiatus, the event was a huge success and a testament to the incredible resilience of our industry. This year opened a new chapter by introducing a star rating system, instead of ranking restaurants in a top 20. This means more restaurants across the spectrum of dining were honoured – from fine dining to casual cafes.

To be included, each restaurant had to achieve a minimum rating of 70 points out of 100. This was based on several factors including the quality of their food, wine list, décor, ambience and service.  One star was awarded to those restaurants who scored 70 – 80, two stars to those scoring 80 – 90, and three stars to those scoring 90+, with Restaurant of the Year awarded to the restaurant with the highest score.

The highly respected judging panel included Michelin-starred chef and restaurateur Jan Hendrik van der Westhuizen, chef Karen Dudley, sommelier Moses Magwaza, food activist and cookbook author Mokgadi Itsweng, and food writer and broadcaster Anna Trapido.

Here are the restaurants that were allocated stars, plus the special award winners:

1 STAR RESTAURANTS

• Beyond, Constantia Cape Town
• Chefs Warehouse Tintswalo, Hout Bay, Cape Town
• Clara’s Barn, Stellenbosch
• Culinary Table, Lanseria 
• Emazulwini, Waterfront, Cape Town
• Epice, Franschhoek
• Farro, Botrivier
• Forti Grill & Bar Menlyn Pretoria,
• Hemelhuijs, Cape Town CBD
• Indochine, Stellenbosch
• Les Creatifs Restaurant, Bryanston, Johannesburg
• Marble Restaurant, Rosebank, Johannesburg
• Modern Tailors, Rosebank, Johannesburg
• Ouzeri, Cape Town CBD
• Post & Pepper, Stellenbosch
• Riva Fish Restaurant, De Waterkant, Cape Town
• Rust en Vrede, Stellenbosch
• Rykaart’s, Stellenbosch
• Sejour, Houghton Estate, Johannesburg
• The Melting Pot, Elgin
• The Shortmarket Club JHB, Rosebank, Johannesburg
• Table at De Meye, Stellenbosch
• TTK Fledgelings, Cape Town CBD
• Waterside, Waterfront, Cape Town
• The Werf Restaurant at Boschendal, Franschhoek
• Ukko, Bryanston, Johannesburg

2 STAR RESTAURANTS

• Arkeste, Franschhoek
• Belly of The Beast, Cape Town CBD
• Chefs Warehouse Beau Constantia, Cape Town
• ëlgr, Cape Town CBD
• Foxcroft, Constantia, Cape Town
• FYN, Cape Town CBD
• La Petite Colombe, Franschhoek
• Spek en Bone, Stellenbosch
• The Potluck Club, Woodstock, Cape Town
• The Test Kitchen Carbon, Rosebank, Johannesburg
• Zioux, Sandton, Johannesburg

3 STAR RESTAURANTS

• La Colombe, Constantia, Cape Town
• Pier, Waterfront, Cape Town
• Salsify at The Roundhouse, Camps Bay
• The LivingRoom at Summerhill Estate, Cowies Hill
• Wolfgat, Paternoster

SPECIAL AWARDS:

Eat Out Woolworths Restaurant of The Year – The LivingRoom at Summerhill Guest Estate

Eat Out Woolworths Financial Services Chef of The Year – John Norris-Rogers of PIER

Eat Out WCellar Wine Service Award – Victor Okolo from Salsify at The Roundhouse

Eat Out Naked Malt Rising Star Award – Mmabatho Molefe from Emazulwini

Eat Out Woolworths Financial Services Service Excellence Award – Forti Grill & Bar in Menlyn

Eat Out Valpré Lannice Snyman Lifetime Achievement Award – Rudi Liebenberg

Eat Out Woolworths Lockdown Innovation Award – Liam Tomlin

Eat Out Woolworths Sustainability Award – FABER at Avondale

Eat Out VISI Style Award – Zioux

Eat Out Stella Artois Best Destination Restaurant Award – Nevermind in Cape St Francis

Eat Out Woolworths Icon Award – La Madeleine in Pretoria

Eat Out Retail Capital Best New Restaurant Award – Dusk in Stellenbosch

Here’s wishing all a big congratulations and continued success in the years ahead!

Stellenview is situated in the heart of the Cape Winelands, Devon Valley, Stellenbosch. Owned in partnership by well-known winemaker and entrepreneur, Reino Kruger and Multi-national Company OGH.

The vineyards, which are situated in seven sub-wards in Stellenbosch, thrive in an ideal, balanced maritime climate where winds from the Atlantic Ocean carry the purest rainfall to feed the vines during the winter months. The cooling sea breezes from the Indian Ocean regulates the long, dry and windy summer days.

Such is the variation of terroir there that Stellenbosch is divided into many different wine-producing areas. The wards of Banghoek, Bottelary, Papegaaiberg, Polkadraai Hills, Devon Valley, Jonkershoek Valley and Simonsberg-Stellenbosch are all recognized by the Wine of Origin scheme. The unofficial areas of Helderberg and Stellenboschkloof also have their own distinctive wine styles.

Stellenview is fortunate to grow their own grapes and procure grapes from all seven sub-wards in the region. Their strategy to select only the best grapes grown in Stellenbosch, and over the past years it has become evident in their wine ranges and numerous accolades received.

Their uncompromising approach to all aspects of vine-growing, and as such producing and sourcing outstanding quality fruit, has earned Stellenview high recognition within the wine fraternity. This has resulted in numerous national and international accolades over the past five years. Reino Kruger and the Stellenview team’s hands on approach to provide uncompromising quality wines, is testament to the reward and recognition bestowed on them by the industry.

Stellenview Premium Wines is focused on producing wines at every price point, but never to compromise quality. From their Ultra-Premium wine ranges to their lifestyle wines – attention to detail means Stellenview can offer the best wines to their international and local client base.

THEIR BRANDS

They offer a wide range of labels to cater for everyone’s taste and budget without compromising on brand quality. Their wines are all handcrafted which means attention to detail has been given to each and every bottle. Grapes are handpicked and carefully selected to ensure optimum quality, crushed and fermented, and then matured in oak barrels. .

All Image Credits: Stelleview Wines