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Situated against the Klein Dassenberg mountains, you will find our quaint boutique cellar, with its unique character and layout due to its historic origin. Previously a fruit packing shed, the cellar dates back 150 years. The vineyards were first planted in 1994. In 2001 Miko Rwayitare bought the farm and became the first black african to own a wine farm in South Africa. The philosophy is simple, “keep it traditional”. This allows all the wines to develop as mother nature intended, only when absolutely necessary does the winemaker step in and intervene. This philosophy allows us to produce wines that are easy drinking, well structured and of high quality that will be fit for any occasion. Quality comes as second nature here and we strive to produce nothing but the very best. There are also 2 restaurants, Mange Tout – fine dining at the Mont Rochelle hotel, and Country Kitchen, the restaurant at the wine tasting room of Mont Rochelle Mountain Vineyards. Mange Tout is the French word for ‘small peas eaten in a pod’, or directly translated the word means ‘eat everything’ The beautifully appointed restaurant gives full expression to the spectacular valley views; Mange Tout is a fine dining restaurant in every aspect. The room has an elegant Provencal feel that is matched with a skilful touch and contemporary design. The menu is an ever evolving work in progress, wherever possible focussing on the finest seasonal ingredients available. Contact details: + 27 (0)21 876 2770 Country Kitchen The Country Kitchen has been dubbed Tuscan and Mediterranean in style. Ask any of the locals who visit regularly, they love the country style restaurant serving a fabulous selection of fresh food. The décor is rustic, from authentic wooden tables to potted herbs, huge candelabra and a cosy fireplace. Contact details: +27 (0) 21 876 3000
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A farm where 16 of the 33 ha is under vine and boasts sauvignon blanc, chardonnay, merlot, shiraz and cabernet sauvignon. There are also small blocks of mouvedre, petit verdot, viognier and the newly grafted semillon. The vineyards are situated from 250m to 400m above sea level, which gives a wide range of micro climates. Mediterranean-like conditions found in the western cape means dry summers and high winter rainfalls of 1000mm. The franschhoek valley also experiences the south-easter which also helps to bring in cooler air allowing for a longer ripening period, lending a hand to more physiologically ripe fruit.
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27-Year old Dustin Osborne is the accomplished wine maker at Mont Rochelle Mountain Vineyards in Franschhoek. A qualified oenologist and viticulturist, he embodies the spirit of, and is recognised among the most promising of South Africa’s new wine makers. Drawing on experience gained at prominent cellars in the Cape Winelands and abroad, he has fast gained a reputation for producing top quality Chardonnay, Sauvignon Blanc, Merlot, Syrah and Cabernet Sauvignon from Mont Rochelle’s 16 hectare vineyards. Testimony to his penchant for excellence, Osborne’s entries, on behalf of Mont Rochelle Vineyards, for the esteemed Monde Selection International Wine Contest 2009 in Brussels (Belgium), both scored Gold: Mont Rochelle Cabernet Sauvignon 2004 and Mont Rochelle Syrah 2004. Significantly Mont Rochelle was one of only three South African wine producers to be named among the Gold Award winners this year. Osborne was appointed as wine maker and Viticulturist at Mont Rochelle in July 2007, where he produces around 10 000 to 12 000 cases of wine every year. A farm boy at heart, with a deep-seated love of the land, his gentle wine making approach has resulted in the creation of a number of superb wines carrying the acclaimed Mont Rochelle label. Born into a farming family in Brandfort, near Bloemfontein in the Orange Free State in 1982, this true son of the soil set his sights on becoming a wine maker at the tender age of 16, while completing his High School education at Hilton College in Natal in 2000. Determined to realize his ambition, he immediately enrolled at the prestigious Lincoln University in Christchurch, New Zealand, inspired by this country’s reputation for producing world-class Sauvignon Blanc. Here he completed his Bachelor’s Degree in Viticulture and Oenology, qualifying in 2005. His impressive portfolio includes tenures under the guidance of accomplished international Cellar Masters in both the Southern and Northern Hemispheres, gaining an in-depth understanding of all viticultural practices. Hardworking to a fault, he spent his university vacations working in the vineyards of the famed Peregrine Wines, in Queenstown, Central Otago, in New Zealand in 2002. This was followed by a stint volunteering at the Villiera Wine Estate in Stellenbosch, where he worked mainly with Pinotage and Chardonnay for base wines in 2004, with a season as vintage Assistant Winemaker at Burrowing Owl Vineyards in Okanagan Valley, Oliver British Columbia in Canada, where he also worked as Senior Lab technician (2004). Thereafter he gained cellar experience at the Jordan Vineyard and Winery in Sonoma County, California (Alexander Valley) in 2005, returning home briefly to take up the reins as vintage cellar hand at Joostenburg Wines in Paarl. Following this were tenures at the Villa Maria Estate, Blenheim, in Marlborough New Zealand (2006); Tsillan Cellars Winery, Lake Chelan, Washington, USA, where he held the position of Assistant Winemaker, and, finally returning home to work with various varietals at Delheim Winery in Stellenbosch, before being approached to join Mont Rochelle. When asked what distinguishes Mont Rochelle’s wines, his passion is evident. ‘The terroir at Mont Rochelle is exceptional and the climate in this corner of the Western Cape lends itself to exceptional, Mediterranean-like conditions with dry summers and high winter rainfalls. The Franschhoek valley also experiences the strong south-easterly wind, which brings in cooler air, allowing for a longer ripening period. This results in more physiologically ripe fruit – all in all idyllic conditions for a wine maker. Also, Mont Rochelle wines are handcrafted, producing a far superior product,’ he proudly adds. His unequivocal approach to winemaking is based on a firm belief in allowing the wines to mature naturally, with minimal intervention. ‘I believe in a gentle approach, allowing the wines to develop to their full potential,’ he quips. Mont Rochelle is renowned for producing a superb Syrah, cultivated especially as a ‘food wine’, and speaking to the heart of this wine maker’s ultimate indulgence. He counts as one of life’s finest experiences a glass of Mont Rochelle Syrah 2004, sipped while savouring the Lamb shank with creamy pureed potatoes, from the menu at Mont Rochelle’s award-winning Mange Tout restaurant. A self-proclaimed ‘outdoorsy type’ he spends his leisure time pursuing his love of golf or participating in an impromptu rugby match with a few friends, before heading off to the nearest pub - for a beer!
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