More than 700 “controlled drinking zones” have been set up across England, giving police sweeping powers to confiscate beer and wine from anyone enjoying a quiet outdoor tipple.

Local authorities are introducing the zones at a rate of 100 a year. Some cover whole cities, a radical departure from what the law intended.

Once a control zone is in place, police can seize alcohol from anyone who is not on licensed premises, even if the bottles or cans are unopened. Although drinking is not banned in the zones, police can ask anyone to stop drinking and it is an offence to refuse, punishable by a maximum £500 fine. No explanation or suspicion that the person could be a public nuisance is required. The highest fine will soon rise to £2,500.

Campaigners say that if the rapid spread of the zones is not halted it will soon be impossible to find anywhere to have a picnic or outdoor drink on a summer’s evening.

It will be crying shame if you cannot enjoy a glass of wine with a picnic.

From: timesonline

The latest statistics from Nielsen indicate a modest increase in the sales of off-license wines in the British market. In terms of value sales have risen 5% over the 12 months closing at the end of may.

The increase represents only 1% in terms of volume. This progression remains very moderate when compared to the rate of growth seen over the last few years. The rise in value is essentially due to the increase in taxes and the increase in both production and import costs.

Nevertheless this figure is more encouraging than the zero% increase announced by Nielsen at the beginning of the spring. The average bottle of wine in the British off-license sales market has risen to £4.25 (4.99 €).

Source: winealley.com

We’re having another Market Day wine sale at our Welmoed cellar door in Stellenbosch.

Dates: Thursday 25 June to Saturday 27 June 2009

Venue: Welmoed Cellar door. Here are the directions: Directions to Welmoed

The following wines will be on sale:

- Welmoed 4-pack@ R 54.99

- Arniston Bay Chenin Blanc/Chardonnay 2007 @ R 14.00 per bottle

- Arniston Bay Shiraz/Pinotage 2006 @ R 12.00 per bottle (case lots only 12x750ml = R 144.00) New!

- Thandi Chardonnay/Chenin Blanc 2007 @ R 14.00 per bottle (case lots only = R84.00)

- Thandi Shiraz/Cabernet Sauvignon 2005 @ R 17.00 per bottle (case lots only = R 102.00) New!

- Bergschaduw Ruby Cab/Cinsaut 2006 @ R 12.00 per bottle (case lots only = R 72.00) New!

If you’d like more details regarding the sale, please contact Anri or Zoliswa at our cellar door on 021 881 8062

Merlot is one of the world’s most planted grape varieties and is one of the most popular red wine varietals. It is also popular in blended wines.

Merlot grapes are thin-skinned and ripen faster than Cabernet Sauvignon, another popular red wine varietal. Merlot can grow in a cooler climate than Cabernet but prefers a relatively warm growing environment.

It’s flavor is similar to that of Cabernet but has a slightly lower acidity. Merlot-based wines are typically medium bodied with hints of berry, plum and currant aromas and flavors. The grapes are soft and fleshy, have a higher sugar content than Cabernet and tend to bud early, increasing its susceptibility to rot.

Since Merlot matures earlier in bottle than Cabernet, it is a favorite of wine drinkers rather than wine collectors.

The diversity of Merlot allows it to be paired well with a variety of foods like grilled and charred meats for Cabernet-lie Merlots, salmon and mushroom based dishes for fruitier Merlots, and shellfish for light bodied Merlots.

The Arniston Bay Merlot 2007 is a great wine. It has dark cherry and plum nose with a spicy palate ending with a sweet finish. Truly an excellent wine.

Another Merlot based wine is the lovely Arniston Bay Cabernet Sauvignon-Merlot 2008 . This wine has a deep ruby color. This wine shows intense fruity aromas of black cherries and blackberries with delicious sweet spicy notes. This medium bodied and well-balanced wine has a wonderful velvety texture and ripe tannins.

Source: examiner.com

The culture of wine has many customs on the correct way to enjoy wine, rooted in centuries of tradition, and perfected through trial and error. But, while some rules are made to be bent or broken, there are possibly only three things that should never be done with wine. Which in fact is a good thing since the main rule of wine is to be pleasurable.

The first law, Do Not Chill Red Wines.

Red wines have a very high level of tannins in comparison to whites. Tannins are plant polyphenols found in grape skins and seeds. Red wines are usually fermented in contact with the skins in order to add colour to the wine.

Tannins also add firmness and dryness to a wine. On their own tannins are astringent and bitter but when used in wine making and in balance with fruit and acidity and alcohol it helps produce some really well structured and full bodied wines.

When red wine is chilled the balance of the wine is thrown off and the tannins become much more pronounced, resulting in a very dry wine. While this does hold true most of the time, there is a gray area to this law as some reds, but not many, have very low levels of tannins and taste quite good chilled.

The second law, Do Not Send a Champagne Cork Flying.

While it may seem festive it is best not to pop open a bottle of bubbly. The amount of pressure inside a champagne bottle is on average 70 to 90 pounds (30-40 kg) per square inch. To put that in perspective that is 2 to 3 times the pressure in your car’s tires. The cork for a bottle of bubbly is generally twice the weight of a regular cork and when popped can exceed 60 km/h. Bringing this physics lesson to a close one can see that a flying cork can inflict some serious hurt if it strikes some soft part of the body such as the eye. Also I have seen windows cracked and ceiling lights smashed. Not to mention the waste of champagne as some will inexorably always foam out. The proper way to open a bottle is to hold the cork in your left hand and rotate the bottle with your right hand until the cork gently pops in your hand with a delicate sigh.

The third law, Do Not Use a Champagne Bottle to Christen a Boat.

Pretty straightforward as most privately owned boats are either fiberglass or wood. The smashing of a champagne bottle on the bow will most likely damage the boat. The thickness of the bottle is much greater in order to handle the stress of the pressure that is built up in it. Save the ceremony for Battleships and Aircraft Carriers as they are made out of steel.

Source: heraldnews.com

Cabernet Sauvignon is one of the world’s most popular red wine grape varieties. It is the product of a crossing between Cabernet franc and Sauvignon blanc during the 17th century in France.

The ease of cultivation is often considered one of the reasons for Cabernet’s popularity. The plant produces hardy vines and thick-skinned grapes that are resistant to rot and frost. Cabernet Sauvignon can grow in a variety of climates and types of vineyard soils. It’s ability to adapt allows it to be grown all over the world.

Cabernet Sauvignon is typically aged in oak which causes the wine to take on an oaky, vanilla flavor. It is most notorious for its black currant aroma and flavor but may also have hints of blackberry, cedar and violets. Popular among collectors, Cabernet Sauvignon has gained its status because of the wine’s ability to develop in the bottle. During the aging process, new flavors and aromas often emerge, adding to the complexity of the wine.

Cabernet Sauvignon pairs well with steak or dishes with a heavy butter or cream sauce. This neutralizes some of the bitterness of the wine. Bitter foods such as endive or radicchio also work to counter the bitterness of the wine. To match the oak influences, Cabernet Sauvignon goes well with grilled, smoked or plank roasted foods as the wine ages. Cabernet does not pair well with spicy foods; this will enhance the wine’s bitterness.

Source: examiner.com

Long dismissed by certain purists, boxed wine is now getting a thumbs-up, of sorts, from the realm of science.

One type of cardboard packaging, according to a new study, is better than any cork or screw-cap when it comes to reducing an unpleasant “green” taste that strikes some wines.

This taste may come from one of two sources, said Gary J. Pickering, senior author of the study in the Journal of Agricultural and Food Chemistry. Either the wine was made from unripe grapes, or the grapes were infested with a species of ladybug.

For some reason the researchers can’t explain, wines stored in Tetra Pak-brand cartons had the lowest levels of these unwanted chemicals, called methoxypyrazines.

One possibility, Pickering said, is that the chemicals escape through the carton’s innermost layer, made of polyethylene, and then attach to an adjacent layer made of aluminum foil.

On the downside, the boxes were not so good at preserving wine from oxidation over long periods, said Pickering, a professor of wine science at Brock University in Ontario.

The best storage method for preventing that problem, the study found, was a bottle sealed with a screw-cap – which, like the cardboard carton, has some connoisseurs wrinkling their refined noses.

Pickering says perhaps there is some hybrid approach that will borrow the best elements of each wine-storage method.

The benefit of using cartons was a surprise to one winemaster, who works for a member of a trade group that helped fund the study.

“I personally am not a fan” of boxes, says Marc Bradshaw, of Pillitteri Estates Winery in Ontario. “I like to think of myself as more of a traditionalist.”

Yet even Bradshaw started using screw-caps on a few of the vineyard’s wines last year. The reaction?

“There was somewhat of a backlash,” he says.

Source: philly.com

A survey carried out by German magazine Focus and Vinexpo has shown that when buying wine, German women focus more on origin and grape variety than on the price.

The typical female German wine consumer appreciates wine as a cultural product, and preferably enjoy wine with friends. This is the conclusion of an international study that has for the first time analysed female consumer behaviour with regard to wine in five different countries. Together with consumer and trade media, the world’s largest wine trade fair, Vinexpo, has analysed responses from more than 4.000 women questioned in Germany, France, England, the USA and Japan with regard to their preferences and customs with regard to wine. The German partners in this survey were the magazine Focus, and Focus Online.

Six of ten women stated that they drink wine at least once a week. Germany is in second place, at 66.1%, behind the USA at 92.5%. Questioned as to the reasons, why they drink wine, 79.3% of all respondents replied that they enjoyed the taste; in Germany, this figure was a high 82.2%. In France, the connection between food and wine is the most decisive factor for consuming wine. According to 87.8% of German women questioned, there is no problem in combining the consumption of wine with a healthy, balanced diet.

Women are very focused and conscious of what they are looking for when buying wine. The German female wine lover prefers to buy wine in a specialist retail shop (56.4%) rather than in a supermarket (49.6%). 48.2% of respondents buy wine directly at the estate. The Internet play a minor part – 21.1% of sales internationally, and only 7.7% in Germany.

As far as the Female German wine lover is concerned, origin is a decisive criterion in selecting a wine (65.3%), followed by grape variety (57.6%) and finally the price (35.7%). In the other four countries, women declared price was the most important criterion – 56.7% said so. Incidentally, red wines are more popular than white wines: Among all women questioned, 60.1% prefer red wine, in Germany the figure is 52.2%.

Source: wein-plus.com

An ingredient called resveratrol found in red wine has remarkable health benefits including cancer prevention and protection of the heart and brain from damage, according to the latest research. Low to moderate drinking – especially of red wine – appears to reduce causes of mortality, while too much drinking causes multiple organ damage.

According to professor Lindsay Brown from the University of Queensland: “Reports on the benefits of red wine are almost two centuries old.

“Studies on the actions of resveratrol, one of the active non-alcoholic ingredients, were uncommon until research around 1997 showed prevention of cancers. This led to a dramatic interest in this compound.”

Dr. Brown said that resveratrol reduces age-related diseases such as inflammation, reverses diabetes and obesity and has many more benefits

Source: thaindian.com

Lifestyle brand Arniston Bay-a real pearl of a wine – is the official wine sponsor of the Pick ‘n Pay Knysna Oyster Festival.

And, while Irish author Jonathan Swift said:  “He was a bold man that first ate an oyster”, the festival has firmly established itself as one of the highlights on the South African social calendar and Arniston Bay is the ideal complement for this much-reverred mollusc. In particular, if you want to shell out, the oysters are perfect paired with a glass of Arniston Bay Charmat Brut which boasts zesty tropical fruite flavours and a clean, crisp finish.

Held in the picturesque Garden Route town, Knysna (voted South Africa’s favourite town numerous times), from 3 – 12 July 2009, the Pick ‘n Pay Knysna Oyster Festival comprises a host of fun activities.

People can sample Arniston Bay wines at events such as the Pick ‘n Pay Fresh Experience Mountain Bike registration, Road Race finish, Knysna Forest Marathon registration and the Oyster & Wine Mardi Gras. Arniston Bay will also be served at the Admiral’s Ball – a masked ball in honour of the Navy – and at the official festival after party.

The festival programme can be accessed when visiting www.oysterfestival.co.za.

Your daydreams this afternoon have focused on that delicious bottle of wine that you’ll enjoy at dinner. As you sit down at the table, the first sips of a satisfying vintage are so close, yet so far. Instead of the immediate gratification you wanted, you are faced with a voluminous wine list that might take hours to get through.

Here are suggestions for fast-tracking from wine-craving to wine-consuming in no time:

-Take a peek at the restaurants wine list online in advance.

-Decide whether you want to order wine by the glass or the bottle, and immediately move to that section of the wine list.

-Give a quick look through the wine list to determine how it is organized; some are by region or varietals, others by style from lightest to fullest. Then, look for wine producers or wine types that you are familiar with to orient yourself with this long list and also to find a place to start looking for something you may like.

-Order what you like. Don’t feel pressured by accepted norms.

-Think about the seasons. It is fun to change your wine just like your wardrobe. Enjoy something light and flirty during the summer months and save big, heavy reds for the cooler months.

-Consult the sommelier. These highly trained, wine professionals can assist you in any questions you might have on the wine list, complimentary food and wine pairings, and wine in general. The sommelier will have expert knowledge of the restaurant’s food menu as well; knowing the central flavours of each dish, the sommelier can tailor their wine advice to your grape and food tastes.

- Admit your price range to yourself. Quality wines flow in all prices so you don’t have to feel hindered by your budget.

Source: Cork Savvy

It’s been hardly a decade since the long-maligned metal screw cap started appearing on quality wines, and during that short time, many wine enthusiasts have moved from snobbish rejection to closer analysis and on, for many, to enthusiastic acceptance of a wine bottle closure that cannot impart cork “taint.”

Now get ready for the next big thing: With consumers, manufacturers and governments world-wide looking much more closely at the “carbon footprint” of consumer goods in an age of environmental concerns and rising fuel costs, the glass wine bottle is coming under critical scrutiny.

“Glass is one of the heavier packaging materials, which has made wineries investigate alternatives,” reporter Jo Burzynska wrote last month in The New Zealand Herald. Just as wine makers Down Under were first to embrace alternative closures, this same region – around the world from export markets in North America and Europe – may take the lead in ditching glass in favour of lightweight wine containers.

South African wine producers were the industry leaders in this field and the wine pouch were one of the first environmentally friendly packaging solutions.

Developed at some cost by the company of wine peopleTM the pouch was a world first in terms of eco- friendly packaging.

The pouch offers an environmentally friendly solution to wine packaging, creating 80% less environmental impact from cradle to grave than the equivalent volume in glass bottles, 90% less waste and takes up less space in a landfill than two glass bottles. It is also 20 times lighter than a wine bottle and preserves the wine for up to a month once opened.

Sources: wineloverspage.com

Last year, we saw a unique trend in the wine world; the world  went wild for ‘pink’ or rosé wines.

I’m not referring to ‘blush,’ which are high-production sweet wines usually adjusted with doses of sugar and colouring, but to the groovy, refreshingly crisp, fruit forward yet dry, pink wines. Rosé wine is typically lighter in body, meaning lower alcohol content, and very young, usually the first wines of a vintage to hit the market.

Rosé is typically made from red wine grapes. Wine gets its colour from contact with the skins, hence zero skin contact will give the winemaker a white wine. Very little contact, two to three days, will give a winemaker rosé.

What is making rosé wine’s popularity grow is a number of factors; the primary is the wine itself is so good. The wines are very aromatic with aromas of fresh cut flowers, ripe red fruits like strawberry and cherry.

The easy approachability combined with the lighter body make them great summertime wines. There is no oak finish, no long-term contact with the lees, nothing but the young wine. This also, for the most part, is why rosé wine is generally inexpensive.

The Provence is an area in the south of France that is thought to be the home of modern winemaking but is indisputably the ‘king’ of rosé wine. Pretty much every region, including Bordeaux, produces rosé, but it is the Provence located along the Mediterranean coastline that produces a plethora of killer rosé wines.

If you, like many of us, are looking for both economic relief, stock up on a couple of rosé wines. They are crisp, clean, generally inexpensive and easy to drink and go with virtually everything.

The Arniston Bay Pinotage Rosé is a light and easy-drinking rosé made from South Africa’s signature grape Pinotage. It has a fresh and lively palate showing summer berry flavours and a tad of sweetness.

Source: theledger.com

A new independently published wine guide, The People’s Wine Guide, lists 600 wines and features “blind tasting” to ensure impartiality. It’s aimed at those who buy wine from supermarkets and liquor chains, and is written in everyday language.

Tasting for the first edition of The People’s Wine Guide, commenced recently in Cape Town’s The Nose Wine Bar. The 600 wines were submitted by wineries from throughout the country for the judges’ scrutiny. Their views will be made public when The People’s Wine Guide hits the bookshelves in September.

According to Neil Pendock, who is writing the book in conjunction with wine author and former restaurateur Michael Olivier, the guide aims to assist consumers in their selections, as well as highlight the tremendous diversity and excellent quality of wines found in supermarkets at reasonable prices.

“Most of the media, and other guides, tend to focus on the merits of wines made in limited quantities that carry price tags out of the reach of most and are also not readily available to the public,” said Pendock.

Not a “lofty tome”

“The People’s Wine Guide is exactly that: a guide for members of the average wine-buying public instead of a lofty tome full of wine-speak focusing on the so-called wine expert. The wines they have become familiar with through their supermarket purchases, as well as a couple of exciting new discoveries made by lesser-known producers will be incorporated. The writing style, layout and general tone of the book will be just as accessible as the price and quality of the wines reviewed.”

Pendock said that tasting for the guide is blind, meaning that the judges are not privy to the relevant wine in their glass.

“This allows us to make a true independent judgement without prejudice or subjective views, something that has been proven to sway tasters’ opinions,” he added.

Wine sales increasing

Olivier, who is also a former wine and food consultant to Pick n Pay, says that the amount of wine sold in supermarkets is increasing on a monthly basis.

“With the selection of wines available to supermarket shoppers increasing, it has become necessary for a guide aimed at helping them wade their way through the aisles,” he said. “And just as these shoppers have unique needs in their wine purchases, a guide is needed to assist them with their selections.”

Besides Pendock and Olivier, the tasters are Norma Ratcliffe, winemaker and proprietor of Warwick Wine Estate, Cathy Marston, former owner of The Nose Wine Bar, sommelier David Msebi and Portuguese winemaker and commentator Aníbal Coutinho.

Source: bizcommunity.com

A pint of beer or a glass of wine a day can protect against gallstones, scientists have found.

Drinking two units a day reduces the risk of developing the painful stones by a third. It had long been known that moderate drinking can reduce the chances of gallstone formation, but this is the first study to show how much was required.

It is the latest evidence that consumption of small amounts of alcohol can be beneficial to your health. Other studies have linked it to lower rates of heart attack or stroke.

Dr Andrew Hart, from the University of East Anglia, said the new study may now allow doctors to offer specific guidance on avoiding the formation or growth of gallstones, without introducing the risk of excessive alcohol consumption.

His team examined the dietary habits of 25,639 people with questionnaires over a 10-year period, during which time 267 patients developed gallstones.

Results showed that those who consumed two units of alcohol per day had a one-third reduction in their risk of developing gallstones. Two units is equal to a pint of beer, a medium-sized glass of wine, or a double shot of whisky.

For every unit of alcohol consumed per week the chances of developing a gallstone decreased by three per cent.

Dr Hart, senior lecturer in gastroenterology at UEA’s school of medicine, health policy and practice, in Norwich, said the findings were an important step towards finding a way to stop the formation of gallstones.

He said it was not understood why small amounts of alcohol appeared to protect against gallstones.

‘These findings significantly increase our understanding of the development of gallstones,’ he said.

‘Once we examine all the factors related to their development in our study in the UK, including diet, exercise, body weight and alcohol intake, we can develop a precise understanding of what causes gallstones and how to prevent them.’

Gallstones are small, pebble-like substances that develop in the gallbladder – a pear-shaped sack located below your liver in the right upper abdomen.

The stones form when liquid bile stored in the gallbladder harden into pieces of stone-like material and block the flow of bile to the small intestine.

Bile, which helps the body digest fats, is made in the liver and stored in the gallbladder until the body needs it. If the liquid bile contains too much cholesterol, bile salts, or a chemical called bilirubin, it can harden and causes gallstones.

The stones can block the path of bile to the small intestine which is painful and without surgery can lead to death or permanent damage to the liver and pancreas. Dr Hart presented his findings at the Digestive Disease Week annual meeting in Chicago yesterday.

Last month a study claimed that half a glass of wine a day can add more than four years to your lifespan. Drinking two units a day increased life by two years – but those who drunk more saw no benefit.

It said wine was strongly associated with a lower risk of death from heart disease and stroke – possibly due to an increase in ‘good’ cholesterol, or a reduction in blood clotting.

But nutritionists warned that people should not start drinking as a result of such studies – because alcohol was addictive and heavy consumption leads to cancer and cirrhosis of the liver.

Source: dailymail.co.uk

Feeling the pressure of the economic downturn, South Africans are tightening their budgets and cutting out unnecessary expenses. However, alcohol which is a luxury item is still very high on the priority list for most people.

The Nielson Global Consumer Confidence Index saw South Africans’ consumer confidence dropping to its lowest level yet , with 15% of people saying that they have no spare cash at the end of the month – and the 41% that do say they use it to pay off their debts and credit cards.

With these stats, surely South Africans should be cutting luxuries like alcohol straight off the shopping list?

This doesn’t seem to be the case:

Pick ‘n Pay’s food merchandise director Paul Connellan was quoted saying: ” When consumers have less discretionary income per month, goods such as alcohol and tobacco are recession-resistant and perform well.”

Proving this further SAB managing director, Tony van Kralingen says, “The beer market has historically been resilient in tough economic times and it is likely to perform similarly in the current economic climate,”

He goes on to say, “We see sustainable opportunities in the premium market, even though the sector’s growth rate has softened more recently.” SABMiller recently introduced two new beers to the SA market, Grolsch and Dreher Premium Lager. SAB recorded a 6% growth rate in line with last year.

Is this a uniquely South African phenomenon? America, who has undoubtedly been hit very hard by the recession, is reporting the same thing. As Americans face tougher times from a slowing economy, they are consuming more alcohol, Reuters reported Jan. 12. Clearly, people need to hang on to remnants of their ‘normal’ lives in times of crisis.

The questions are clear, is alcohol an untouchable commodity? Do we need to prioritise our expenditure? In tough times people need to find relief and it seems that people will always find a way to fund what they enjoy doing, whether it means changing from their favourite to a cheaper brand or cutting down on their consumption.

Source: bondbusters.co.za bondbusters.co.za <a/>

Here are some useful ‘green tips’ to mark World Environment Week (1 – 5 June).

Truly “greening” yourself involves fundamental changes and some deep thinking about how you consume and pollute. But if you aren’t quite up for that yet, then ease into it with some low-key lifestyle tweaking. Here’s some easy tips for this week that you can do (or at least start doing) within five minutes of reading them:

Spring-clean your closet once a year

Somewhere, deep in the lizard brain of all of us, is an instinct to hold on to the most unbelievable pile of rubbish on the off chance that “it might come in useful some day”.

One of the best activities you can do for your personal space and your own peace of mind is to filter your closet once a year.

By all means put aside your school rugby top, the bow tie from your Matric dance and your lucky kilt, but anything else that you haven’t worn in the last year can safely be given away with no more than a moment’s panic.

Keeping your cupboards filled with piles of unused items isn’t only wasteful, it’s selfish too. And if you’re really struggling with the emotional side of things, sell your unwanted stuff for a nominal amount and buy something tangible like a new tree with the cash. – Simon Gear

Roll up your sleeves

An excellent remedy for despair about the global environmental crisis is to get your hands dirty on the frontlines, where you can see the benefit of your direct actions: chopping through an alien stem, cleaning an oil-slicked feather.

The mass whale stranding this weekend at Kommetjie showed that South Africans are crazy about nature and wildlife, and only too willing to put their time and energies into trying to save it. But if you’re going to volunteer, make sure you’re actually helping effectively and not hindering relief efforts such as this.

Instead of leaping into well-meaning but potentially counter-productive action when something big happens, rather join a volunteer organisation that appeals to you before the time, and be prepared to learn the ropes so that you’re best placed and suitably skilled to make a real difference.

We have a wealth of green-hued volunteer initiatives in this country to choose from. Here are a few ideas:

• National Sea Rescue Institute (stations along the coast, and some inland waters): for hands-on rescuing of people and marine animals, you need to undergo rigorous 6-month training.
• Volunteer Wildfire Services (Cape Town and environs): again, active duty on the fireline requires 6 months of skills training and physical fitness.
• Honorary Rangers, South African National Parks: senior and junior rangers contribute to conservation efforts in national parks nationwide.

Source: health24.com

A new Passport that takes you to 14 of the finest cellar doors in the Cape Winelands with major savings of up to 60% on tastings and tours, has been launched to offer visitors a variety of experiences at a packaged price.

The Cellar Door Collection Passport offers some of the most memorable winelands experiences from Stellenbosch and Durbanville to Paarl, Robertson, Tulbagh and even as far north as Phalaborwa! Visit your choice of leading cellars and distilleries at your leisure over a period of 6- months or 1-year depending on your Passport card preference.

The R50 option entitles you to visit four different experiences, whilst the R100 card allows you to visit all 14 destinations. With this new Winelands innovation, you can plan where and when you want to visit, ensuring a day out that suits your own individual needs. The Passport card also makes a great gift of weekends of fun in the winelands - ideal for sharing with family and friends.

Comprising some of the finest wine estates in the Winelands, the Cellar Door Collection covers everything from ultra modern cellars to 300 year old homesteads as well as allowing visitors to experience the age old tradition of a working brandy cooperage. The Passport concept offers visitors a cost effective and uncomplicated way of enjoying the best the Cape Winelands has to offer.

The renowned Stellenbosch area alone offers eight incredible opportunities for eager Passport holders. Alto, famous for their hand crafted red wines, Uitkyk with its magnificent setting, Neethlingshof with its unique kilometre long avenue of pines, Stellenzicht known for their award winning wines and Le Bonheur, still hand-picking their grapes, all offer outstanding wine tasting experiences that will stay with you long after you leave.

Also situated in the Stellenbosch area is The Bergkelder, home of Fleur du Cap; South Africa’s first dedicated sparking wine cellar, The House of J.C. Le Roux; and Van Ryn’s Distillery, delighting passport holders with great tastings along with interesting and educational tours to expand your wine knowledge and keep you enthralled.

World renowned Nederburg in Paarl presents a tour and tasting from the Winemasters range, whilst Plaisir de Merle near Franschhoek, gives Passport holders the opportunity to taste six of their internationally acclaimed wines.

For some visitors a trip to the winelands is just around the corner with Durbanville Hills, a mere 20 minutes from the Cape Town CBD. Enjoy a tour and taste eight delectable wines from the Hills and Rhinofields collections.

Break away for the weekend and use your Passport to get to the Klipdrift Distillery in Robertson for a tour and tasting of four Brandy products and great friendship, with “eish” of course.

In Tulbagh you can visit De Oude Drostdy, the original neoclassical magistrate’s building dating back to 1806 and the home of Drostdy-Hof wines.

The Cellar Door Collection Passport reaches as far as the country’s northern most province, home to South Africa’s famous Amarula Cream. The Amarula Lapa in Phalaborwa is a must for visitors to the game-rich Limpopo Province, especially if a trip to the Cape Winelands is next on the itinerary.

In addition to great value, the Passport also entitles holders to special privileges from time to time, so be sure to enquire about this during your visit. Tickets can be purchased at any of the participating cellars. Tour groups, hotels and guest houses are welcome to purchase them in bulk for their guests. For more information or terms and conditions, visit www.cellardoorcollection.co.za.

Source: wine.co.za