Gravel Hill wall

Gravel Hill wall
27 March 2014 • General
Next time you visit, see if you can spot our gravel hill wall, built from gravel rocks removed from this unique site.

We work hard and play hard at Hartenberg

24 March 2014 • General
During harvest our dedicated team works from sunrise to sunset - and more! - 7 days a week.

Thankfully, the fruits of our labour is a great reward. Last week James Browne treated our hardworking cellar team on a great wine journey around the world and with top South African wines.

Hartenberg Shines at CWG and Veritas

Hartenberg Shines at CWG and Veritas
29 November 2013 • Awards
This past weekend proved to be a highlight in Hartenberg Estate’s year with the farm featuring in one of the record breakers of the Cape Winemakers Guild Auction (CWG) as well as scooping two Gold medals at the highly prestigious Veritas Awards.

Regarded as a social event on the wine industry calendar, the 29th which took place on Saturday, 5 October at Spier, was a resounding success with a number of Auction records broken. One of these went to Hartenberg Estate for a record price of R6 200 paid for a case of six Hartenberg Auction Reserve Shiraz 2010 produced by celebrated winemaker Carl Schultz.

The auction attracted 145 local and 18 foreign buyers, and in total 3 218 cases were sold at an average price of R2 609 per case and an average price per bottle of R435. The line-up of 58 wines included 35 red wines, 18 white wines, 2 Méthode Cap... read more »

5 Fabulous Wooded Chardonnays

29 November 2013 • General
Originally posted on Food24.com by Cathy Marson.

Change up the Sauvignon sipping with some Chardonnay this summer. 

Are you an ABCD-er? Anything But Chardonnay Darling? You wouldn’t be alone – there are plenty of wine drinkers who get to Sauvignon Blanc and never make it any further in fear of the dreaded oak. 

Because a lot of the time, it isn’t the actually Chardonnay which offends, it’s the oak flavours of spice, vanilla, toast and butter which people don’t like. Why don’t they like them, because they sound delicious and attractive enough? 

I think it’s because it is so easy to overdo them, to add in so many oaky flavours that you mask the fruit completely instead of simply supporting and enhancing it to make a balanced, more complex wine. 

Wooded wines tend to cost more than unwooded ones as well (A new barrel generally costs around R9,000 to buy)... read more »

Brie, Roquefort and Wild Mushroom Fondue Recipe

23 December 2012 • Awards
Ingredients:

Place flour in large bowl. Cut rind from Brie; discard rind. Cut Brie into cubes; drop into flour. Toss to coat; separate cheese cubes. Crumble Roquefort into same bowl; toss to coat. Place wine in heavy medium saucepan and bring to simmer over medium heat. Add cheese by handfuls, stirring until melted after each addition. Continue stirring until smooth.

Method:

Stir mushroom mixture into fondue. Season with generous amount of pepper. Transfer to fondue pot. Set pot over candle or canned heat burner. Serve with bread and vegetables.
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