Join us for an exciting evening of gourmet cuisine carefully paired with wines from Remhoogte Wine Estate.
The Remhoogte Winemaking Philosophy
"We would like people who drink our wines to experience the estate, our soils, our slopes, our vines and our terroir. Wine should be experienced and not merely drunk and we endeavour to make every bottle of our wine a memorable experience.
We believe wine is made in the vineyards, and our goal is to allow the vineyards to express themselves by interfering as little as possible.
As a result we have adopted a minimalist approach in both the vineyards and the cellar. The idea being to minimalise the human influence on the final product. In the vineyards we do everything by hand, from pruning to harvesting. We are also proud members of the Biodiversity and Wine Initiative, and of the Integrated Production of Wine Scheme. We have set aside 30% of the estate and dedicated it to the Western Capes indigenous flora and fauna.
The goal in the cellar is to facilitate the production of wine from grapes and not merely manufacture wine. This is again done by following the minimalist approach of nothing added apart from a small amount of SO2 prior to bottling. All grapes are hand sorted in the cellar to remove m.o.g. (material other than grapes) and unripe grapes before they go to tank. Wild or naturally occurring yeasts are allowed to ferment the grapes before the wine is drained off the skins and allowed to mature in French oak barrels before being racked and bottled.
I love opening a bottle of wine, it is like unlocking a time and a place. You can experience the terroir of the wines origin and the climate that the vines experienced in the year the wine was made. This is also why I am passionate about Estate Wines, as you are drinking wine from a very specific place in a specific area.” – Chris Boustred
R280 per person
First Light Chenin Blanc
Salmon three ways. Paired with Honeybunch Chenin Blanc.
Gazpacho soup with slithers of biltong and Grana Padano. Paired with Estate 2012 & 2013.
Delicious crispy pork belly set on creamy garlic infused mash. Paired with Sir Thomas Cullinan, a Merlot & Cabernet Sauvignon Blend.
Dark and white chocolate ice cream with fresh berries. Paired with Bush-Vine Pinotage.
Bookings are essential. Please email firstname.lastname@example.org or phone 031 764 6616 to book.