WeeklySA_Admin
Doolhof Wine Estate has appointed widely acclaimed winemaker Rüdger van Wyk. Having built a solid record of internationally awarded wines, Rüdger now becomes part of the evolution underway at the renowned Limietberg estate near Wellington.
The estate is located in a steep-sided valley against the Cape’s spectacular Limietberg Mountains. A range of elevations, aspects and soil types conspire with numerous microclimates in creating a unique terroir for the optimal production of premium quality wines.
It is specifically this setting that drew Rüdger to Doolhof. “Doolhof is a dream come true,” he says. “In addition to its established reputation, the brand encompasses a combination of story, magnificent wilderness, sustainability best practice and microclimate diversity that resonates deeply in me. The new challenge for me is to produce fine wines from these special sites.”
His wine journey to Doolhof has been nothing short of meteoric. Even the world’s most influential wine critic, Jancis Robinson, has recognised it as such, declaring in 2022:
“Rüdger van Wyk is going from strength to strength… His wines are definitely worth looking out for.”
FRANSCHHOEK’S ELEVEN RESTAURANT RINGS IN
NEW YEAR WITH CHANGES
Longer lingering lunchtime dining, extended menu and more room are recent changes implemented to, not only expand capacity, but also to embrace the changing seasons and ingredients.
An extended menu and lunchtime trade now give even more opportunity to linger at Eleven, a leading high street restaurant in the Cape winelands’ village of Franschhoek. Lunchtime trade has been extended to 3pm.
The restaurant has amassed a dedicated following of regulars since opening, thanks to its fresh, unique and diverse offering. This is set against the venue’s location that is immersed in the village’s languid buzz and tranquillity of surrounding vineyard and mountain landscapes.
The revamp allows for greater versatility when planning a visit, either for a quick business meeting with a bite and glass of wine or a longer idle over fine cuisine in a premier setting.
As for the menu, in addition to the existing offering, Eleven now includes a dedicated a la carte lunch menu of sharing plates.
Dishes to choose from include cured Cape salmon served with lemon verbena, radish, cucumber and coriander; springbok carpaccio with truffle, pickled onion, sorghum and capers; and, Karoo lamb with carrots, potato dauphinoise and kimchi. There are vegetarian options too.
Named after its location on Huguenot Street, Eleven presents an exceptional fusion of contemporary global cuisine inspired by bold themes.
Stylish and laid-back ambiance is provided by an industrial design incorporating elements like wood, exposed brick, and burnished copper seamlessly integrated with the refinement of delicate flavours and an outstanding selection of wines.
