Furthermore, we are pleased to present you while you are visiting us next time our new bakery-offer, which will complement our gastronomic offer at the farm. We will offer freshly baked German breads every morning made from the finest ingredients available. We offer a variety of Gourmet bread rolls, Farmers Breads & Country Loafs, Bagels, Danish pastries and much more. Guest can experience a cozy bakery atmosphere where people can gather with friends, taste some delicious bread while sipping on freshly made Italian coffee.

Now we have also tasty pretzels - and for “incorrigible” in June and July also draft beer for the World Cup time. The World Cup excitement in the land rises significantly and even hard-bitten rugby fans look at the sports channels in order to mood for the World Cup weeks. We will broadcast all the games at out De Leuwen Jagt restaurant. We will offer traditional German meat loaf and sausages, served with freshly baked German bread. Laduma Mzansi - !!! We are well prepared for the World Cup!

The airlines and hotels have noticed that the consumer cannot be blackmailed - and so prices drop and we more often hear about “late bookings” … that is why we are confident about the World Cup and South Africa being well attended. We can look forward to the great sporting spectacle and I hope that you will cheer and celebrate … hopefully accompanied by a bottle Seidelberg or De Leuwen Jagt.

Celebrate the World Cup with us together!

There is an exciting new fresh approach at De Leuwen Jagt restaurant, infused by Head Chef Maggie Sepekane. The restaurant design has remained the same.   Views as far away as Table Mountain, and inside the glass wall partition reveals the busy studio making glass art.

Maggie Sekepane

The popular Cape Malay dishes such as creamy chicken curry remain, with the addition of new offerings incorporating fresh seasonal ingredients.  Try Maggie’s signature dish, baby roll Kingklip, her speciality which she learnt from her mother. Born and raised in Saldana Bay, Maggie spent 10 years in Lesotho, before returning to South Africa in 1995. “At first I was looking for any job and started frying chips in a local takeaway in Claremont” Maggie explained. Little did she realise that she was embarking on a career in catering and is living proof that with hard work and determination you can achieve anything. Maggie went on to work for three years as a sous chef in Cape Town in a Turkish restaurant. “This is where I learnt the nuts and bolts of working in a kitchen.  I didn’t have any catering qualifications but it didn’t seem to matter”.
In 2000, Maggie started her biggest catering career challenge: “I began working under the Head Chef at the Castle of Good Hope catering functions for 1500 people!”.
Maggie was promoted to Head Chef of the castle in 2003 during which time she met Cass Abrahams.
“It was from Cass that I learnt the heart of Cape Malay cooking”.

International experience is valuable and Maggie accompanied delegations on trips to Austria and Germany, cooking South African cuisine to customers tasting South African wines.

Sundays are the busiest, so De Leuwan Jagt restaurant offers the three most popular dishes buffet style for those with less time. Once you have tasted the Cape Malay dishes, you will want to prepare them at home.

Enquire about the hands-on cooking experiences and demonstrations. For further enquires please contact Tel 021 863 5200 or email kitchen@seidleberg.co.za

VISIT OUR SITE: www.deleuwenjagtrestaurant.co.za

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The weather conditions (2009 - 2010) were extremely exciting for our team, especially for our viticulturist. As I mention in one of my previous blog, we had a quite cold start into the season. The rain didn’t become luckily a major problem but we had over the last few weeks some unpredictable heat waves. In the result of this we have a far less production per hectare as expected. But in terms of the quality we will face, as we like to say down here at the southern hemisphere, a “lekker” harvest, fortunately because of a very simple fact, the interaction of quantity and quality. This rule dictates that the quality of the wine increases as the yield decreases. Sure, with a higher amount of grapes you can make more money, if the market demand is high enough for this product category, then volume production can be profitable. But to be constantly successful and for the good will of the company’s reputation, high quality is a very valued fact, that can’t be denied. To make a long story short, we will have around ~15% less tones this year, which is not always bad.

At the 22nd of January 2010 the show down finally started. Early in the morning, around 5 am, we harvested the first part of the !?! … Sauvignon Blanc block!

The reason why I paused is, our red African cultivar, the Pinotage, belongs as well to the group of the “early ripening”. So it depends on the year who is going to be the winner of the vintage. The day was really perfect to harvest. Just the day before we noticed a temperature around 32°C, but this particular Friday morning we experienced a cold front with some very nice cool winds from the mighty Ocean. It kept the sugar and acid balance constant, which is very important for the following wine process in the cellar. Our date to pick the berries was well chosen for this year, thanks to some good interacting between Ian de Lange (Viticulturist) and Alicia Rechner (winemaker). The daily walk through every specific vineyard, we have 105 ha in total, to the check the quality of the berries, sugar and acid content, ripeness as well as aroma structure need to be perfect, is definitely not that easy to control as it sounds. Anyway, this morning it promised to be a good harvest with some good wines, with delicate crispiness on the palate and fruit aromas on the nose.

Alicia and I chat about the right time to pick the berries. While she mentioned that to ensure constant quality, you need to have consistent requirements and that’s all what we “want”, curiously the words of a well known band “You can’t always get what you want, but you can try […]” sounded through the radio at this particular moment. Coincidently we got our grapes in with exactly the same sugar and acid content on exactly the same date! Yep, consistency here we come. That’s certainly one of these moments in life and just amazing.

We usually pick our Sauvignon Blanc grapes in two different steps. We first harvest a certain amount of the vineyard, which is in general the majority of the production and then a few days later we finish off with the rest of the block. We ferment both samples completely separately from each other and only afterwards we blend them together again. All aromas of the wine need to be a harmonic interaction which will influence the taste of the wine enormously. In very cool climate zones wines of a single cultivar creates great complexity; in warmer climate zones, in one hand it ensure for more consistency in terms of growth and ripeness, on the other hand it is typical to blend different block assemblages together. The sum means complexity and complexity means quality, that’s just a matter of fact.

Well this is just the beginning of the harvest 2010. Let’s see what challenges and interesting times are ahead. Hopefully time will ensured that all the currently pretty good components of the berries will be integrated and complement one another to release a high quality wine, not for the sake of us but YOU,  old as well as new friends of Seidelberg.

It is with regret that we have to announce the departure of our winemaker Cerina De Jongh beginning of December after a 7 year tenure here at Seidelberg Wine Estate.  Initially working as an assistant in the cellar – Cerina later took over the position as winemaker and has been a great asset to us due to her hard work in the cellar, dedication and passion for our terroir as well as the making of fine wine. We wish Cerina the best of luck for her future endeavours. We are however very excited to be able to announce that we have been able to secure the services of Alicia Rechner as head winemaker who will join us December 2009.

After completing her B.Sc Agric, Viticulture & Oenology at the University of Stellenbosch, Alicia worked as assistant in leading wineries such as “Stellenzicht” in Stellenbosch , ‘Tatachilla” in Australia and later became winemaker of “Backsberg” where she became familiar with the Paarl terroir and earned a number of accolades for her very good work in the winery. Alicia is ably assisted by Minke Smit in the cellar. Our winemaking team will ensure to begin the painstaking process of turning high quality fruit into premium wines, each with their own individual character and personality.

We, Seidelberg Wine Estate, see change as a growth, as a movement forward. Alicia will move to the farm with her husband and 2 boys’ during the month of December. Our Seidelberg Blog is most excited to welcome Alicia and her family and shall conquer the next vintage together.  I look enthusiastic into the future and can’t wait to taste a new style of art from 2010 on, because change always comes bearing gifts.

Who of you loyal Blog-followers had tried the Roland’s Reserve Pinotage or/and the Rolands Reserve Cabernet Sauvignon already? That leads us to the last awards – the Mundus Vini awards. Seidelberg took part in the 2009 MUNDUSvini Great International Wine Awards. It is the most important wine competition in Germany. Over 5700 wines from 44 countries were judged by the international jury. Roland’s Reserve Pinotage 2007 was awarded with a gold medal and the Rolands Reserve Cabernet Sauvignon 2006 with a silver. As a result of a fantastic harvest from both vintages, the wines are made from our own selected vineyards parcels, each with a unique character and carefully managed during the growing season. This allowed us to pick very ripe berries and to produce these complex wines. The Pinotage and Cabernet Sauvignon grapes were made only from the best Pinotage grapes of the 2006 and 2007 vintage. The vineyards are monitored throughout the growing season to see which will produce the best quality for the Reserve range. 60% of the grapes were fermented in open fermentation tanks and 40% in normal tanks. The Pinotage and the Cabernet Sauvignon spent 18 months in 300 liter barrels.

Well guys, you know what popped up in my mind just now as well beside our award winning wines, do you usually go for awards in general? Let’s be very honest about it and imagine one scenario. You’re standing in front of a shelve in a wine store and first of all you don’t have a clue about the wine, second the only light-object that catches your intention are some silver, gold shining awards. Do you go for it?

So I passed all the security spots, drove through the gate and there it was standing right in the middle of the Guguletu neighborhood the big tent of the iTown Wine Festival. Quite surreal, I must convince. I felt a little bit out of place for the first few seconds, but when I entered the tent things changed immediately and the whole festival looked like all the other festivals I used to join but with far more African Spice in the air, which I personally quite enjoyed. It was quite busy, round about 2500 oenophiles attended the show over the weekend, many Guguletu locals, as well as government VIP’s and other, how they call it black diamonds from the Cape Town suburbs who ‘jol’ in the townships.

Our stand was placed right next to the entrance thereby we were able to keep the overview and attract the majority of the visitors. After the tasting had been started, some of the visitors put a big smile on my face in the way how they reacted. Some just came straight to our stand and said: “I would like to try some wine” – “Sure!” So you pour the wine and chat about it. But while you explain the wine you only hear “Ggggglllllluuu-Mmmmhhh-Swallowed-GONE” and the empty glass is facing you once again. Yes, that’s the one side, but there is a growing percentage of it that is different - and good old Siyaya mentioned to me before we arrived as well: “ If you want to be part of the new upcoming generation you need to be patient, open-minded, empathetic but as well as honest and believe the process will aim in the end.” So I took him seriously and there are always two sides of a coin.

What was inspiring for me were those really enthusiasts young people, probably my age, who really want to learn. They only came for one reason – to learn about wine. They feel in a good bottle of wine lays something different, something more; they know there is something unique in the taste and there is a certain “drink culture” involved. But they can’t explain it and they become very curious. As a result they join your stand and ask a lot of questions. Some really basic, even some strange ones - but isn’t this attitude far more better then to nod and to agree only and in the end they are just uninformed as before? They don’t feel ashamed about to ask, that’s what I enjoyed the most.

This is the new wine generation of tomorrow I am talking about .They want to join the Wine-Club, they want to show the world:”Yes, I enjoy wine as well and I want to experience the world of wine.” I spoke to a good friend of mine too, Winston Zakhe, he made a good point. He said to me: “Robert, isn’t this the same scenario the people used to experience 15 years ago in the new upcoming markets like Russia or Poland or the Czech Republic? That’s why we need to be patient, need to be in touch with the basics and need to educate them and tell them more about wine and what comes with it … we even need to stay by those who don’t even let their palate touches the wine except the throat– because it will pay back in the end and you will be a big part of this new market!
Good point he made. Everything is a process and that’s why I like to see Seidelberg participating at these kinds of events. It feels good and it feels right to be part of it and it made me so proud when those young wine fans look at you and say: “Yes, I smell and taste it what you mean …I get your point … and wow, I like it a lot as well.” …

Well guys, before I start to write weekly about our wine news, I will tell you briefly about what has happened over the last few weeks here in good old South Africa. I guess most of you, who experienced Africa while they were traveling through the Western Cape in late June, July and beginning of August could see and definitely feel as well that we had a much cooler winter season this year. The winter is now for sure behind us, even though we still experience now and then a storm, which is blowing straight above our heads.
LIKE now, I mean while I writing these words to you, I can hear the wind blows so hard. Now I really understand what it means to be influenced by the mighty Atlantic and Indian Ocean. Even though we are a few kilometers away from the coast I can feel the cold breeze. But it is nice, I like it and a tasty glass of our Un Deux Trois in my hand, some really good music in the background keeps the thoughts running and the wine lover’s soul happy.

Anyway, this winter and the beginning of our season remind me of the words of our viticulturist Ian De Lange. He said to me the other day while we had a chat in the vineyard about the weather conditions and pruning: “Robert, he said, wine consumers should keep in mind that South Africa is more a cool climate wine region [coastal regions] then it is often communicated on a daily basis. Yes, we have got lions and elephants running around in the savannah, but this is far up in the warm northern-eastern cape, which is a few thousand kilometers away as you know. Down here, in the Western Cape, things are different. It is much cooler, the perfect environment for vines. “

And he is right. Exactly these combinations of cold days and a lot of rain in the winter season, warm – dry days in the summertime with continuously upcoming cool breezes from the coast in between makes South Africa so unique and one of the best world class producing wines countries in the world.
Anyway, the pruning season started off with a lot of rain. We started the pruning on the 21st of June 2009 with our Pinotage block and finished on the 28th of August 2009.  The hard working hands of our labours did a great job over the last few weeks as usually, even though the weather was pretty nasty now and then. They finished about 105 ha of vines in a quite admirable time. Who ever got introduce to the joy of pruning, knows what our guys accomplished. Respect to them! So keep in mind the next time you drink a nice glass of good Seidelberg wine that in every drop of wine you drink lays a lot of hard work.
The pruning is as mentioned of the most important jobs in the vineyards. In the first place, pruning means cutting the one year old wood shoots. The pruning is the switch to influence the quality of the grapes, the growth and the production. But what kind of benefit the vineyards will bring out is very depended on the co-operation of the environment, the genetic performance and the general characteristics of the vitis-vines. The amount of pruned buds will generally influence the quantity of the upcoming shoots as well as the amount of blossoms. The growth of the buds is depended on the variety, of the weather conditions - softer temperatures in September influences the growth of the buds and wood positively the end of the harvest in the last season , deseases and the production of grapes per hectare. We usually prune the one year old shoot short to achieve stronger shoots in the future for  a better proportional of leaves and crops, lower production per hectare and better quality. One of the most important duties when it comes to pruning is to ensure that the wood of the vines has got enough in organic substances in stock. This is very important for the quality of the wines in terms of flavors and colour. Especially in the warmer wine regions, a longer pruned shoot will lead to more stress in terms of drought and lower soil-substances.
As a result of all this hard work, the vineyards look in a very fine shape. The temperature picked up in middle of September and the growth of the shoots looks good. Ian De Lange, Jan Pieterson and the vineyard team look excited and enthusiastic into the harvest. The only concern might be the weather right now. Let’s hope that the rain season is really over for now. A slow growth of the vines under dry, warm weather conditions is all what we want to keep right now. I will chat with Ian this week about the vineyards again and I will keep you informed about everything what is going on. Until then my friends, have a nice glass of wine, because “A glass of red wine a day keeps the doctor away!”

All the way from Ireland – Charlie is bravely travelling with three ladies, June (his wife), Valerie and Heather. Early Friday evening and the weather is tantalising us that spring is only around the corner. In a couple of days they will be returning to the beginning of autumn in Ireland so tasting outside is a must!

A number of students are enjoying the wine. One has brought his guitar furnishing us a background melody to the perfect setting.

Our host Riana has a broad selection of Seidelberg wines on offer. Heather and Valerie only like white wines, while Charlie and June prefer red. Charlie quickly identifies that Riana has a wealth of knowledge and soon the questions are flowing as fast as the wine.

Favourites are the Seidelberg Sauvignon 2008 and Seidelberg Pinotage. I wish them a safe journey home to Ireland.

Living in Gauteng, South Africa, I am always eager for the opportunity to visit the Western Cape and the Winelands of Paarl – leaving behind the concrete jungle where people have little time to enjoy each other’s company and the overall atmosphere is one of aggressive competitiveness.

A number of people living in Paarl had told me that Seidelberg stands out in terms of breathtaking views, quality wines, fine dining and general hospitality, but this was my first visit to this historic wine estate.

I stayed in one of the 4 star luxury cottages, The Stable, and felt at home the moment I walked through the door into the spacious and beautifully decorated main room. With a king-sized bed, massive bathroom, kitchen and loft room, this cottage offers a comfortable luxury for up to 4 people, and I had the whole place to myself! With wireless internet, satellite TV, CD player, a log fire place and an indoor dining table, as well as two outdoor breakfast/kick-back areas, it caters for all personalities.

The view of the vineyards rolling down the valley, with the backdrop of farmlands, majestic mountains and Table Mountain in the distance took my breath away. You can throw open the French doors, let in the clean Cape air, listen to the birds, and watch the squirrels frolic on the manor lawns amongst the giant oak trees. The sunsets are truly spectacular, so be sure to take your camera.

But Seidelberg is more that its views, everything seems to come together here to provide an experience you won’t soon forget!

The people you will meet are genuinely hospitable, humble and approachable. The owner, Roland Seidel treats his guests like family, and his staff will always stop to greet you with a smile and a chat. Special thanks goes to Carol Maggs (Sales & Marketing Manager) and Chanda Brozio (PA/PR) who went out of their way to make me feel welcome and spoilt!

With a selection of over 30 different wines to choose from, ranging from Dry Whites and Reds (single vineyard and blends), Methode Cap Classique and Sparkling wines, Rosé, Fortified and semi sweet, you will certainly be spoiled for choice.

You won’t go hungry either. The on-site culinary offering includes a deli-counter where you can enjoy a casual feast of Piadina (Italian flat bread folded with varieties of delicious filling of your choice) or platters served with Ciabatta bread on the lawn or under the Pergola. You can also enjoy fine cuisine at the De Leuwen Jagt Restaurant which provides both indoor dining and outdoor terraces shaded by the 300 year old oaks. Great food paired with Seidelberg’s fine selection of wines - you are bound to pick up a kilo or two.

Seidelberg is a place where people from near and far gather to live life to its fullest, a place where friendly pets play on the lawn with the Seidel family’s Bouviers and where a history of over 300 years has left its mark – an atmosphere of traditional values and warmth.

I can state with absolute conviction that it was a worthwhile visit and one I would like to repeat in the near future.

Martle Heynes