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Asara Wine Estate & Hotel
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Asara Wine Estate & Hotel's posts

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We started harvest 2017 a month ago, and are now about a third of the way through. This morning we brought in a crop of beautiful Merlot berries (as pictured). The quality of the grapes is outstanding, and yields per hectare are up about 20% from last year, so it looks as if 2017 could turn out to be an extraordinary harvest! More on that soon.
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21/02/2017
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Cape Talk Radio listeners alert! Listen out this week for the Asara competition on John Maytham's Rapid Fire quiz on Cape Talk Radio 567FM at 5:30pm each weekday. It’s worth listening - and partaking if lucky enough - for the prizes alone, but also if you enjoy trivia and are curious about our amazing world. Prizes aside, Maytham often manages to astound, and there will be many interesting new bits of trivia to enjoy.
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Today's gin is Mayfair London Dry Gin, one of very few still actually made in London. An elegant simplicity of botanicals - juniper, coriander, angelica and orris - small batch distilled to produce a clean, fresh, juniper-forward London Dry with spicy notes at the finish. Perfect in a G&T or Martini. 'Best Gin in Show" at the WSWA Convention 2013. #availableatSansibar #everydayisginday
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Today’s gin is Barr Hill by Caledonia Spirits in Virginia. The inspiration of Todd Hardie after a 30 year career working with bees and honey. Made of nothing but a neutral spirit distilled with juniper, and raw honey which is added just before bottling. These few, simple ingredients yield a complex, floral gin because the honey itself contains flavours from up to 100 different flowers and fruit trees, depending on the nectar collected by the bees. A celebration of nature, and a sweet, floral, elegant gin with a long list of significant awards to its name. #availableatSansibar #everydayisginday
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It was lovely to see an excellent feature article (online today - http://bit.ly/2kd8ToG) in the Stellenbosch newspaper, Eikestad Nuus, about the popular and highly respected foreman of our farm team, Ike Pietersen, who is doing his 50th harvest at Asara this year. Reporter Michelle Van Der Spuy really got the usually quiet Ike to open up about the experiences and lessons of the last 50 years. We’re proud of you Ike – here’s to the next 50!

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A trip to Stellenbosch isn't complete without a visit to Asara Wine Estate and Hotel, where food, wine and tranquillity are at the heart of its ethos.

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Our new restaurant - mise en place - is winning rave reviews and living up to its description as a 'destination' restaurant. One of the reasons is that it's a happy team of folks who enjoy working together and inspiring each other to do their best. In charge day-to-day are (l to r) Stephen Taylor (service), Heidi Nortier (hostess) and chef Tim Nolte.
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Harvest 2017 is now underway and we brought in the Pinotage grapes for our Vineyard Collection Pinotage Rosé. The grapes on the estate - all varieties - are still at an early stage of the ripening process, with sugars low and acids high. So the Pinotage Rosé we make from these grapes will have low alcohol and sugar (alcohol is made from sugar at fermentation), but high acidity and the crisp, fresh, summery feel that goes with it. As well, of course, as its usual delicate pink hue, and mouth-watering palate of strawberry and zesty lime.
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Gin of the day is Corsair Barrel Aged Gin from the Corsair Artisan Distillery in Tennessee. Distilled with traditional botanicals, heavy on the citrus, and aged in used spiced rum barrels for distinct notes of sweet spice, vanilla and oak. Innovative and full of flavour. Or, as the distillery (and label) would have it, "Premium booze for badasses". 
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