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On Friday 21 November 2014, our Anthonij Rupert Wine Club Dinner was all about bubbles. We concluded this year’s dinners with an experience we know all our members would have prized, but only 20 had the opportunity of enjoying.

 

It was a pleasure welcoming back a few familiar faces and getting to know those less familiar.

 

Canapés were served on arrival with the new Terra del Cape Pinot Grigio 2014. Guests boarded the trams that took them to the MCC cellar.

 

Zanie Viljoen (winemaker) talked us through the production of MCC and demonstrated how to open a bottle using the sabrage technique.  She then gave our guests the opportunity to follow suit. 

 

A scenic and comfortable drive with the tram took us to the bottling line on L’Ormarins. We were guided by MD, Gary Baumgarten, while the mysteries and technicalities of making MCC were explained. His enthusiasm and admiration for the state of the art French machinery was contagious.

 

A sneak preview of the L’Ormarins Brut Rose was served with tender seared duck breast, warm baby root vegetable salad and raspberry dressing.

 

Chocolate fondant, Christmas cake ice cream and black cherries brought a sweet end to an even sweeter evening. Mark Twain once accurately said, “too much of anything is bad, but too much Champagne is just right”.

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Author: Gerhard Olivier


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