Capensis Fijnbosch Wine Farm
Harvest time at Capensis Fijnbosch Wine Farm situated above Bartinney in Stellenbosch.
South Africa’s Western Cape can be called both the oldest wine region of the New World and the newest wine region of the Old World. Capensis skillfully combines these two facets — the oldest and the newest — of Western Cape winemaking. It embodies the unparalleled quality that comes from old, gnarled vines planted in some of the oldest soils in the world, and it represents the young energy of a new generation of winemakers determined to make world-class wines with state-of-the-art techniques.
Capensis, meaning “from the Cape,” is a leader in bringing South Africa to the forefront as a world-class Chardonnay producer.
The Covey Guest cottage in the Franschhoek valley
Surrounded by vineyards and located next door to a working winery – The Covey is situated 1.5km outside the village beneath the imposing Middagkrans Mountain. The cottage, which is next door to the owners house, consists of a living room with galley kitchen, bedroom with king size bed and shower room. Opening off the living room there is a private stoep and pretty walled flower garden. The cottage is comfortably furnished – 100% percale linen on the bed with feather pillows (or synthetic if you prefer) there are ceiling fans and plantation shutters on the windows. The fully equipped galley kitchen has an electric oven and gas hob, dishwasher and bar height table. Outside on the stoep there are comfy chairs and a small table for eating al fresco, as well as a weber type BBQ. Beyond the cottage garden there is a tranquil lawn interspersed with mature trees. Use of the swimming pool is by arrangement. There are three lively but friendly dogs!
German Karl Platt (5 times Cape Epic winner) won the Porcupine Ridge Mtb Challenge 2018 in Franschhoek.
Karl Platt finished the Porcupine Ridge Mtb Challenge 2018 54km in a time of 2:32:14
Tim Bohme was second across the line after 2:32:15
Some images taken at the arrival of Porcupine Ridge Mtb Challenge 2018 at Bridge House School in Franschhoek.
Sponsor: Porcupine Ridge Boekenhoutskloof Wine Farm
Olympus OM-D EM-1 mark II Pen F Zuiko 25mm f1.2 Zuiko 45mm f1.2 Zuiko 300mm f4
Photographer Sandro Tasso Wide Angle photo studio Franschhoek Paarl
Katia and Bevan
Photo shoot at this wonderful couple at Boschendal Wine Estate a picturesque 300 year old farm in the Franschhoek Valley known for its award-winning wines, farm-to-table cuisine, fresh produce, and rare natural beauty.
Gear used Olympus Em-1 mark II Zuiko 25mm f1.2 PRO and Zuiko 40-150mm f2.8 PRO and Godox flash.
Nitida Calligraphy 2014
Description of the wine from Nitida Wine Farm
I went for lunch at Cassia Restaurant and because it was my birthday they gave me as a present this wonderful wine so I decided to take a nice picture of it!
A rare combination of elegance with personality which will flourish into maturity! Blackberry, mulberry and red cherry feast captivates while firm dustings of Jarrah wood and dark cacao hint of the future. Will be brilliantly hosted by kudu carpaccio and pot roast guinea fowl pie.
‘Great wine is made in the vineyard’, this being ever-true in the case of Bordeaux varietals such as Merlot, Cabernet Sauvignon, Cabernet Franc and Petit Verdot. Meticulous leaf removal around the bunch zone allowed for improved sunlight penetration, thus ensuring optimal ripening and colour and flavour development. The Cape’s many winds served to further reduce our yields ensuring optimal fruit concentration. After selective hand-harvesting, the grapes are de-stemmed and individual berries are sorted across a vibrating table ensuring only the best grapes make their way to fermentation tanks. Fermentation takes place in open-top fermenters with punch-downs every four hours ensuring optimal colour, tannin and flavour extraction. The wine is then matured in 100% French oak (38% new oak) for twelve months followed by light filtration prior bottling.
The new Reuben’s Restaurant is situated just off the main street in Franschhoek, 2 Daniel Hugo Rd and much of what guests have come to love about the Reuben’s experience remain, but it’s presented in new, fresh and personal packaging, with Reuben and Maryke’s personalities and tastes evident throughout. “The gap between maintaining the heart and soul of the Reuben’s experience, which our guests have come to know and trust over the years, and all of the potential and excitement of something new and completely ours, is where our creativity can really be let loose and flourish,” says Reuben Riffel. “It’s time for a new look and for pushing ourselves to constantly offer our customers a better experience, and we’re bursting with positive energy for everything to come!”
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