An international sculpture exhibition in one of Gauteng’s most beautiful landscapes, complete with exquisite food and wine from the Franschhoek Valley.
Artlogic’s popular Winter Sculpture Fair returns to the Nirox Foundation Sculpture Park near the Cradle of Humankind on the weekend of 13 and 14 May, 2017.
Experience world-class sculpture while enjoying Franschhoek's finest food and wine: Môreson Wines & Miss Molly wines will both be represented as well as our family restaurant, Bread & Wine with Neil Jewell's incredible charcuterie and more.
Visitors will be able buy goods from over 40 exhibitors to tailor-make their own picnic experience amongst the sculptures.
The 2017 Nirox winter exhibition, Open Laboratory, will be open to the public throughout the Winter Sculpture Fair. Visitors can wander the park and discover the artworks, or picnic amongst the sculpture with family and friends.
For more information visit: www.wintersculpturefair.co.za
The Juliet Cullinan Standard Bank Wine Festival returns to Summer Place on16 & 17 May 2017 to showcase South Africa’s finest quality wineries.
Meet winemakers, taste the latest vintages, discover regional differences and discuss when to drink your old wines.
Môreson is proud to be a part of the boutique offering of just 45 wine estates. These wineries have been chosen for their provenance and a mark of distinction to knowledgeable and keen wine lovers. Each winery featured is handpicked for its quality and distinction providing a forum for interaction between wine lovers and talented cellar masters. Our winemaker Clayton Reabow will be there to interact with the festivalgoers.
"My passion for wine allowed me to appreciate, assess and stage the finest wineries for an interested and exclusive audience," says Juliet Cullinan. "Our aim has always been to showcase small, exclusive boutique wineries. We provide a worthy forum for interaction between keen and knowledgeable wine lovers and talented cellar masters. Promoting wineries with a ‘sense of place’ is an old world philosophy in which we firmly believe. We tailor our exhibitor’s list to allow our guests to taste the finest and we keep the crowds down so that everyone can meet and chat to the winemakers."
Date: Tuesday 16 & Wednesday 17 May 2017
Time: 17h00 – 21h00
Venue: Summer Place, 69 Melville Road, Hyde Park, Johannesburg.
Tickets from Webtickets R200 online at Webtickets & R220 at the door.
We certainly have a crush on this wine festival. Don't miss this exclusive chance to taste the line-up above.
The Crush Wine Festival is going back to its origin for the third year running. The past two Noordhoek Crushes have been a huge success raising a substantial profit for charity. Each year they aim to bring the wine farms to you in a fun family focused wine festival.
Date: 29th April 2017
Time: 11 am – 5pm
Price: Entrance is free. For those who want to explore the wine stalls a R150 tasting passport can be purchased (which includes a wine glass).
At The Noordhoek Crush you will have the opportunity to sip, swirl and buy over 100 wines from 20 wine farms as well as 3 craft gins from 333 Distillery.
The Noordhoek Crush breaks aristocratic expectactions where quaffing and spitting wine are encouraged and children are discouraged from attending. We not only welcome your children, but they will be entertained with various kids activities such as face painting & sand art as well as the permanent purpose built kiddie heaven play area.
Last year was awesome but this year we have made a few improvements to try and increase the level of awesomeness;
- Only pre-sold tickets will be available; Last year many travelled from far only to find the event was sold out. This year all tickets will be sold online prior to the event.
- We have made the tickets even more limited. Please buy your tickets early to avoid disappointment. Last year we were a sold out event at 1000 tickets sold. This year we will cut the ticket sales at 750. This means more space, more wine, less queues, more fun, less squish for everyone.
-We have more food stalls and a dedicated food and chill area. With all that wine we need to line your stomachs with an array gastronomic delights; pizzas, sushi, Quesadas. All the Noordhoek Farm Village restaurants wll be open for buisness as usual, as well as providing pop up stalls within the festival should you want to enjoy your lunch on the grass or in the food tent.
-More parking available; Not that we are encourging drink driving, but last year the normally ample parking at The Noordhoek Village was at maximum capacity so this year we have made friends with our neighbours who have lent us a field!
As always an off consumption liquor license is in place so wine can be bought at cellar door prices to consume on or off the premises. The Village Restaurants will be waiving their corkage fees to promote the purchasing and consuming of the wines on the day.
There will be a live band providing music through out the festival.
This event is being hosted by The Foodbarn, The Foodbarn Deli, Café Roux, The Toad In The Village, The Village Sushi and Orderwine.co.za
Pronounced (“Cab-err-nay fronk”), is produced in a variety of countries including the USA, Chile, Italy and more notably France in both the Loire Valley and Bordeaux. The most famous of course belonging to Chateau Cheval Blanc in St Emillion, France.
At Môreson, we have always been fascinated by this cultivar producing our first vintage in 2006 with a mere 3 barrels of wine.
Together with Sauvignon blanc, it is the parent to Cabernet Sauvignon. When grown correctly, it produces wines that can only be described as possessing a combination of strawberry, violet, dusty gravel, roasted red pepper and crushed black pepper. It is a medium bodied red wine with feminine, silky tannins.
Here at Môreson, we only collaborate with producers who are exclusively grape growers and do not produce their own wine. For 10 years, we have worked closely with our grower isolating a few rows of the 2.8 hectare vineyard to tailor-make the product before you. The vineyards are grown on iron rich granite based soils, scattered with flakes of quartzite. Soils such as these produce elegant wines packed with richness. Of paramount importance to us at Môreson, is working with fruit that is of Franschhoek origin and producing wines that are not only single vineyard and single site, but express the true nature of our beautiful Franschhoek Valley.
Matured in 300L French oak barrels for 18 months, and produced from one of the finest Cape vintages we have experienced this is a wine produced with integrity and soul.
This coming weekend the 18th and 19th of March we will be offering a tasting of a special kind... We have just released the new vintage of our coveted Cabernet Franc.
For R50 per person our guests can do a vertical tasting of 4 different Cabernet Franc vintages: 2006 , 2012 , 2014 and 2015.
Guests need to book in advance.
*The wines are up for purchase, as stock lasts
It tastes like fudge.
The Fudge 2012 was created from desiccated grapes, which we're terming petrified. We managed to pin down winemaker Clayton Reabow mid-harvest to ask him all about this luscious dessert wine, made with 100% chardonnnay.
"We crimp the bunches stem so that all water translocation to the bunch is cut off. This occurs on the vine. The grapes begin to desiccate or dehydrate to the point that they look like raisins. The sugar level in the grape at harvest is close to 500g/L.
When we harvest, we de stem the grapes and then place the stems back into the press so that they act abrasively on the grapes and assist with juice extraction. We press over 24 hours as it is difficult to extract juice from a raison. The first juice that runs off we disregard, and we rather keep the “syrup”
The juice is not settled and transferred directly into barrel for wild fermentation. The ferment stops naturally due to the high osmotic pressure of the sugar on the yeast which eventually kills it off. The wine is matured in oak for 18 months.
What inspired you to create a 100% chardonnay sticky?
My inspiration to create the wine was based on my inquisitiveness to see if it could be done or had been done previously. I did my homework and found that there was not much, in fact any, chardonnay straw wines available. Most as you know are made from chenin blanc, viognier, etc. So in 2012 we decided to experiment by vine drying the grapes. At the time, I did not know it would work so well. What was amazing for me was to see the sugar dehydrate to almost 50 balling which you can say is 500 g/L. The acidity remained exactly the same as the day we crimped it which was another anomaly for me although perfectly understandable.
What I love about the wine is the purity of the palate. Most dessert wines accumulate volatile acids very quickly due to the sheer volume of sugar contained in the post ferment. The chardonnay seemed to fight this off and maintain low volatile acids.
The fact that we have matured this wine in bottle for 4 years prior to release makes it extremely special for me.
We are honoured to have contributed to the amazing The Cape Wine Auction 2017:
In a spectacular show of generosity and opulence the Cape Wine Auction broke their own record by raising a staggering R22.3 million on 11 February at the Antonij Rupert Wyne Estate, sponsored by Nedbank Private Wealth. All proceeds raised at the auction, with no deduction, will be allocated to 22 beneficiaries who make a profound impact on education and the lives of children in the Cape Winelands.
We took part in the Friday night The American Express Barrel Auction; with a very special new release pinotage up for bid.
The American Express Barrel Auction was hosted at our neighbour, La Motte and was a rare opportunity to taste, bid and potentially own exclusive yet-to-be-released vintages of some of South Africa’s top winemakers.
Pieter, our tasting room manager, was there to pour and cajole potential bidders. He weighs in on the experience:
"The Cape Wine Auction 2017 was a success and an amazing experience. A place where the crème de la crème of South Africa came together to enjoy some very unique wines and bid for a good cause.
The Pinotage that we displayed was the 2015 Pinotage that was in French Oak for 18 months. It was fresh, vibrant and showed a lot of character. The mouth feel was incredible! We decanted it to soften the tannins a little bit.
We had all kinds of high profile guests taste this beautiful Pinotage, from wine estate owners from Napa to one of the first ladies that made wine in South Africa."