In February 1994, Jeremy visited his family in South Africa. His sister, Amanda was working as a wildlife film maker and had met Emma at Lloyd’s Camp. She knew that the camp was looking for a cook and had volunteered his services. He was interviewed by Emma, who recommended him for the job.
During the seven inspirational years, working with Charles Back at Fairview, Jeremy self-funded his post grad degree in wine business at Adelaide University. Emma pursued her photography and the family expanded.
Now making wine of their own since 2005 they just haven’t had the time to look back!
These guys are keen conservationists and work with organisations such as TUSK, and the Endangered Wildlife Trust with a percentage of the takings on the wines going to such causes.
The grapes for this wine have been harvested from farms in Paarl, Swartland and Breedekloof. Most of the grapes were de-stalked and fermented in tanks with French and American oak staves. Malolactic and maturation was completed on staves.
Medium to full bodied with ripe boysenberry and mulberry, savoury spice, milk chocolate and toasty wood flavours, leading to a nicely poised finish with a bright crisp finish.
Pinotage is the best wine in the world to pair with Mexican dishes like fajitas or that glorious confection of chicken, chocolate, cumin seeds, smoky ancho chilies, pumpkin and sesame seeds – mole poblano. It is also particularly good with other flavoursome American regional specialties like Carolina pulled pork or smoky Texas B.B.Q beef rib. The wine also works with Moroccan flavours, Malaysian dishes and of course local Cape cuisine