![]() Named for the pipette used to sample wine direct from barrels, The Wine Theif expressed a character of wine geekery early on. They decided that its character might best be expressed in a blanc de noir and so a new label, The Wine Thief was born. Chance smiled, because Attie was just as curious about the possibilities of this grape, one of the 5 noble cultivars in a Bordeaux blend. He noted Attie’s block of Petit Verdot vines and asked, as casually as he could, what would happen to the fruit not used in the 2015 Bordeaux blend. Attie was doing interesting things with Bordeaux blends, and it was not long before Ewan had secured himself a place on a tractor during the next harvest at Opstal. Their initial conversation led to a meal cooked by Ewan on the farm (very early in his career he worked in kitchens for UK celebrity chef Rick Stein) and a growing friendship. He’d been referred to Ewan to look at possible wine pairings as a route onto some of the better wine lists in the city for his Carl Everson Chenin Blanc. ![]() This seventh-generation winemaker from Opstal Estate in the Slanghoek Valley had a new wine he wanted to launch. It was a great thought that would probably have been left in the dregs of that night’s wine glasses except that very shortly after that conversation, he was introduced to Attie Louw. He wondered aloud if you could make a wine with Petit Verdot and broaden the experience of Bordeaux blends for people by introducing this wine. One of those is a grape called Petit Verdot, used to bring colour and depth to blends – it acts almost like MSG in a blend to pop the flavor.Įwan had been thinking about creating wines that sommeliers could use on restaurant floors to teach people more about different cultivars. They were discussing the varietals that make up Bordeaux blends. ![]() One evening, a glass of wine and a chat with Thelema winemaker Rudi Schultz raised an interesting idea. The more he learned about the wine, how it was made how different cultivars presented themselves under different conditions of terroir or cellaring, the deeper his dive into wine became. One tour on an estate led to another, and pretty soon he was asking if he could help with the harvest. With the wine farms literally on his doorstep, he felt he should get his hands dirty to learn more about his passion. He also ran courses for sommeliers or raised the wine knowledge of front of house staff. Inevitably, this became a sommelier service which curated wine lists for new fine dining restaurants. He was building a phenomenal reputation as a wine consultant. Learning, talking, drinking wine and helping to drive a culture of informed wine appreciation wherever he raised a glass. ![]() Around 2014, & Union was the center of a growing garagiste winemaker movement where regulars called in to taste new wines and talk about the craft with knowledgeable staff and young oenologists learning or sharpening their craft.Įwan was right at home there. He took to heart his role in introducing new experiences in wine to his customers.Ī strategic move to manage the wine collection of a trendy bar called & Union in the heart of Cape Town gave new wings to this mission. Ewan began his career presenting wines at the renowned tables of La Colombe restaurant in 2012. It is a world that a young sommelier called Ewan McKenzie explores with gusto. Chefs in turn are able to be more adventurous in their tasting menus, confident of finding a good fit with quality wines.įor the adventurous, there is a whole world to discover here. Wine makers can afford to be more experimental or expansive in their craft, as there is a ready market for their offerings. The proximity of internationally renowned wine estates to restaurants of excellent reputation has played a hand in driving innovation in these two related industries. Venues such as La Colombe and The Test Kitchen have featured in The World’s 50 Best Restaurants listings, while many others feature in notable global restaurant guides. Pair the tradition of winemaking with a diverse offering of excellent restaurants, and the region is a rich playground for food and wine enthusiasts. The eighth largest wine producer in the world, it is considered a ‘New World’ producer although its traditions date back to vines and estate established in the early eighteenth century. One of the major attractions for visitors to Cape Town in the Western Cape province of South Africa is it’s thriving wine industry.
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