Situated on the picturesque Hemel-en-Aarde Ridge near Hermanus, Creation Wines takes pleasure in inviting you to our little piece of paradise.
Our unique enclave is a sought-after wine destination where a warm welcome awaits young and old.
Ranging from our knowledgeable and attentive staff and our world-famous Wine and Food Pairing options to elegant touches such as our superior Riedel glassware – everything combines to offer our guests a truly memorable experience.
The following fun activities have been specially designed for wine lovers and those who appreciate the finer things in life.
CREATE YOUR OWN BLEND
DURATION: 90 MINUTES
COST: R350 PER PERSON
MINIMUM OF 6 PEOPLE
PLEASE BOOK AT LEAST 24 HOURS IN ADVANCE
Following a personalised cellar tour and barrel tasting, you’ll be introduced to the fine art of wine blending – with the emphasis on different styles such as a typical Bordeaux, Cape or Rhône blend. This enriching experience culminates in the exciting challenge of creating your own, individual blend.
EXPERIENCE THE PERFECT WINE AND FOOD PAIRING
DURATION: 35 – 60 MINUTES
COST: R125 PER PERSON
Discover the subtle secrets of flavour and texture and how the inherent qualities of wine and food can combine to create the ultimate taste sensation. To demonstrate the huge impact that food and wine has on each other, a delicious array of canapés, each specially prepared by Creation’s talented chefs to match a specific wine, are on offer.
INDULGE IN OUR PARADOXICAL WINE AND CHOCOLATE PAIRING
DURATION: 20 – 30 MINUTES
COST: R90 PER PERSON
Savour the spirit of Creation with Passion, Charisma, Resonance and Déjà Vu …
Yes, the perennial debate surrounding the contentious pairing of wine and chocolate has inspired Creation to bring you our Paradoxical Wine and Chocolate Pairing. Velvety smooth chocolates for optimal mouth-feel … sensuous flavour profiling to offer you four fabulous matches. Irresistible? For sure!
SHARE IN OUR SECRET WINE AND FOOD PAIRING
DURATION: 60 MINUTES
COST: R250 PER PERSON INCLUDING WINE
And now for a truly unique experience: titillating, stimulating and guaranteed to pamper and surprise your palate. Only we can’t reveal the details, because it’s veiled in mystery! Imagine four scrumptious entrée-sized dishes paired with four superb Creation wines. Imagine an ever-changing ‘menu’, always presenting a delectable surprise. Booking is essential – and more we’re not prepared to say!
KIDS SURPRISE PAIRING
Specially designed so that children between the ages of 5 and 12 can experience the wonder of flavour profiling. The Kiddies Pairing includes juices, flavoured milks and a selection of healthy nibbles for experimentation.
Get home safely
COST: R100 PER PERSON
Simply contact Chris Niehaus – Bernadus Tours, tel 083 658 7848 – to book a return trip to Creation from Burgundy Restaurant, Central Hermanus.
By creation, July 3rd, 2014, | No Comments »
Widely planted across the globe, Grenache is steadily gaining popularity in South Africa due not only to its predilection for warmer soils but also its incredible versatility. Used on its own it produces a lighter, fruitier style of red wine; however it is most often blended.
At Creation the fruitier, floral notes of the Grenache serve as the perfect foil for the denser structure and spicy flavours present in Syrah to produce our highly sought-after Rhône-style blend: the Syrah Grenache. We like to describe this wine as a ‘sly chameleon’ thanks to its ability to change personality depending on the occasion – especially useful when pairing wine with food.
Genetically linked to two obscure grapes from the South of France (Dureza and Mondeuse Blanche) Syrah is native to the Rhône, and the cool climate style of Syrah produced on Creation’s 40 hectares perched high up on the Hemel-en-Aarde Ridge exhibits a restrained and elegant style with soft, expressive spices and an abundance of plum fruit. At 80% of the blend, this forms the base of the wine, lending it tannic structure and good colour, while retaining an inherent freshness due to its excellent natural acidity – another advantage of the more temperate climate on the Ridge.
Grenache on the other hand is slightly lower in tannin, colour and acidity; however it possesses a delicate floral personality that creates fantastic depth of flavour and exciting nuances when blended with the heavier Syrah. It is interesting to note that in blending the two cultivars, the result is greater than the sum of its parts: the combination of Syrah and Grenache enhances the savoury notes of the wine, coaxing out the much sought-after characteristic of umami in the form of ripe olive and tapenade flavours. In blending the wine, co-owner, viticulturist and winemaker JC Martin also combines years of experience and instinct to create the best balanced product possible – a process very much akin to that of a chef creating the perfect recipe.
As mentioned above, the versatile Creation Syrah Grenache pairs beautifully with a wide variety of foods. Among them the CONFIT DUCK LEG, CAPE MALAY AIOLI AND BUCHU-SCENTED SYRAH GRENACHE REDUCTION SERVED ON A LIGHTLY SPICED POPPADOM featured in our award-winning Wine and Canapé Pairing. Another sure winner with the newly released Creation Syrah Grenache 2013 is Chef Coco Reinarhz’s delectable SLOW ROASTED LAMB NECK AND BLACK OLIVE CANNELLONI.
Click here to book a visit to our Tasting Room and try out these wonderful pairings.
By creation, June 26th, 2014, | No Comments »
This recipe serves four
4 x 180 g fillet of beef
cracked black pepper to season
oil to cook
salt to season
50 g butter
4 sprigs thyme
1. Heat a thick based pan.
2. Season each piece of meat with salt and pepper.
3. Place enough oil in the pan to cover the surface.
4. Place the meat carefully in the pan and cook until coloured before turning.
5. Add the butter and with a spoon, baste the meat.
6. Add the thyme, lower the heat and continue basting until the meat is cooked as desired.
7. Remove meat from pan and allow to rest for as long as it was cooked.
400 g potato mash
100 g flour
40 g parmesan cheese
2 tsp thyme
50 g chopped and cooked shiitake mushrooms
100 g sliced shiitake
flour to roll
1. In a bowl, mix the potato, flour, parmesan, egg yolks, thyme and chopped shiitake.
2. Season the mix with salt and add flour if too wet.
3. Flour the work surface and roll into desired shape.
4. Blanch the gnocchi in boiling water until they rise to the surface; this means that they are cooked.
5. Remove and place in iced water.
6. Set aside on moist cloth until serving.
150 g dried porcini
100 ml Merlot
200 ml beef jus
200 ml cream
salt to season
1. Bring the Merlot to a simmer in a pot with the porcini.
2. Remove from heat, cover with cling film and allow to infuse for 20 min.
3. Remove cling film and return to heat.
4. Once reduced by half add beef jus and reduce by a third.
5. Add cream and reduce to consistency, strain and season.
6. Set aside to serve.
200 g turnips
100 g carrots
100 g beetroot
20 ml honey
20 g brown sugar
20 ml olive oil
salt to season
1 tsp rosemary
1. Peel and cut vegetables into desired shape.
2. Place on roasting tray and rub with olive oil and salt.
3. Roast at 180° C covered with tin foil until slightly cook.
4. Remove tin foil.
5. Add and mix in the honey, sugar and rosemary.
6. Roast for a further 10 min.
7. Set aside to serve.
1. Place the fillet into the oven at 160° C.
2. Place the tray of vegetables back in the oven to warm.
3. Pan-fry the gnocchi in a little olive oil and season.
4. Pan-fry the remaining shiitake mushrooms and season.
5. Drain the gnocchi on paper towel.
6. Heat the sauce.
7. Slice the beef and plate.
At Creation we delight in the incredible beauty Nature has bestowed so generously upon our farm. And even more so in the exceptional wine-growing conditions prevailing in our little enclave on the Hemel-en-Aarde Ridge.
We acknowledge the role Mother Earth plays in our success and to confirm this harmonious relationship Creation is a member of the Biodiversity in Wine Initiative (BWI). We are committed to conserving our natural heritage by implementing long-term biodiversity as well as sustainability programmes, and that includes the preservation and protection of the indigenous flora as well as the precious wildlife on our farm.
What’s more, we comply with the sustainability guidelines laid down by the Integrated Production of Wine (IPW) scheme and all our recent releases boast the proud ‘green seal’. Environmentally sensitive and responsible wine production has always been close to our heart and the IPW seal offers us the opportunity of communicating our commitment to eco-friendly wine production.
The main Fynbos families conserved on our farm are the Proteaceae, Restionaceae and Ericaceae. This natural vegetation is also reflected in the Fynbos Garden surrounding our cellar, where a superb collection of indigenous shrubs and trees can be found. We also go to great lengths to encourage the survival of the animal and bird populations in the area. These include lynx, mongoose, leopard, grysbok, duiker, yellow-billed kite, black eagle, blue crane and many others.
To furthermore confirm Creation’s dedication to conservation and sustainability, it is one of only nine wineries in South Africa to have received the coveted EnviroWines accreditation. This pioneering concept has been developed to encourage and give recognition to growers who produce grapes and wine through above average environmentally sustainable practices.
Working hand in hand with the natural world, we also recently proved our commitment to conservation by pledging our support to the Landmark Foundation. This means that Creation is one of only four farms in the Overberg area that is officially predator friendly and to celebrate our status a magnificent sculpture of a life-size leopard was recently unveiled at Creation.
The unveiling coincided with an information session and the sculpture will remain at Creation for some months – serving as a symbol of our ongoing commitment to conserving Nature’s rich gifts to our land. We also hope that this will raise awareness of the plight of the leopard and encourage more farms to join in creating safe corridors for this endangered species.
Merlot, one of the world’s most difficult cultivars to grow has a home among nine other cultivars at Creation on the Hemel-en-Aarde Ridge.
When it comes to growing good grapes, location is everything – ‘wine is grown not made’ the saying goes! Our farm is blessed with a stable, cool climate due to the proximity to the sea; it furthermore has clay-rich soils while a variety of undulating hills provide different aspects for planting. In harnessing these ideal conditions cellarmaster Jean-Claude Martin, an accomplished viticulturist in his own right, obtained valuable local advice from viticultural consultant Johan Pienaar. Also on hand was his father-in-law, Walter Finlayson, who had established many a vineyard in his time. This resulted in establishing one of the first virus-free mother blocks used for sourcing material to improve the quality of vineyards throughout South Africa.
JC Martin and his daughter Emma inspecting the Merlot vineyards.
The unique attributes of the site collectively work together to influence the growth of the vine and development of the fruit – this is known as terroir and it is one of the most important variables determining quality in wine growing. The 40 hectares of virgin land on the Hemel en Aarde Ridge in Walker Bay are ideal for cultivating a variety of wine grapes, including the fickle Merlot. Let’s take a look at some of the most important influences when growing Merlot:
Firstly there’s the macro-climate which has a great influence on the suitability of this cultivar to our terroir. Our Merlot is planted at an altitude of around 292 m above sea level on the rolling foothills of Babylon Toren Mountain, some 8 km from the Atlantic Ocean. The soil type is clay-loam derived from Bokkeveld shale as the parent material. The farm has a night index of 12 degrees less than the day-time temperature and thus enjoys a unique diurnal variation between warm days at around 23° C and cool nights.
Cooling Atlantic breezes blowing in over the Cape Fold Mountains contribute to ideal slow ripening.
Of equal importance is the meso-climate. Our Merlot is planted on south-eastern slopes in soils such as Pinedene, Tukulu and Oakleaf which are of a medium to high potential. The top soil with a depth of 40 to 60 cm has a good organic content with a sub-soil rich in clay to provide adequate water retention and a stress-free environment. Merlot does not like water stress and this means good tannin structure.
The mature, healthy vines yield grapes of superior quality.
Last but not least is the micro-climate, i.e. the influence of climatic conditions within the vine. The row direction of our Merlot vines is north-east, south-west, which is appropriate for our cool climate area since it allows in morning and afternoon sun. To further enhance sunlight penetration and at the same time allow ventilation, side shoots and leaves are cut away. We have two Merlot clones planted: 348 and 346. The yields are relatively low at around 5 tons per hectare.
The Merlot vineyard producing new shoots in spring.
All these influences combine with Jean-Claude’s intimate knowledge of each vineyard row’s specific requirements. Add to this his ability to judge phenolic ripeness through organoleptic tasting plus his expertise in the cellar and you have a great recipe for success!
By creation, June 5th, 2014, | No Comments »
Serves 6 – 8
For the lamb:
1 tbs black peppercorns
1 ½ tbs coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp dried chilli flakes
2 tbs sea salt flakes
2 tbs fresh thyme leaves
2 garlic cloves
2,5 kg lamb shoulder
4 onions, peeled and quartered
1 glass (250 ml) Creation Merlot
2 cups (500 ml) chicken stock
Preheat oven to 160° C.
Place peppercorns, coriander seeds, cumin seeds, fennel seeds and chilli flakes into a dry pan and heat gently until spices begin to release their aromas.
Place spices into a mortar or spice grinder along with the salt then crush coarsely.
Add the thyme and garlic and crush to a rough paste.
Rub spicy herb and garlic mixture all over the surface of the lamb.
Place the onions into a deep baking dish then rest the spiced lamb on top.
Pour the wine and stock into the oven dish around the lamb, cover with foil then gently roast lamb for 5 hours – check every few hours that the liquid had not dried up, topping up with more wine or stock if necessary.
Remove the foil for the last hour and roast uncovered.
The lamb should be tender and falling off the bone when served. Serve drizzled with the remaining pan juices.
For the butternut and potato dauphinoise:
375 ml fresh cream
2 garlic cloves, crushed
1 tbs chopped fresh thyme
4 tbs finely grated parmesan cheese
salt and pepper
1 medium butternut, peeled
4 large potatoes, peeled
In a large bowl, mix cream, garlic, thyme, parmesan and season generously.
Thinly slice the butternut and potatoes then add to the cream mixture.
Toss ingredients thoroughly then transfer everything into a greased oven dish.
Cover with foil then place into the oven for 1 hour.
After an hour, remove the foil then pierce with a knife to check that the vegetables are tender. If the knife does not easily pierce the vegetables, cook covered for another 30 minutes.
Bake for another 30 minutes without the foil to colour the top of the dauphinoise.
Serve lamb pulled apart with the dauphinoise on the side.
By creation, May 29th, 2014, | No Comments »
500 ml chicken stock
olive oil to cook
salt to taste
1. Trim the breast of excess fat.
2. Season and pan fry on both sides. Set aside to serve.
3. Debone the thighs, remove sinews, season and roll tightly in cling film.
4. Poach slowly in the chicken stock for one and a half hour.
5. Cool, remove cling film and set aside to serve.
400 g mashed potato
100 ml milk
50 g butter
4 spring onions finely chopped
salt to season
1. In a pot, heat the milk and butter, add the potato.
2. Mix until smooth.
3. Season and add spring onion.
300 g quince, peeled and core removed
300 g sugar
water to cover
1. In a pot place the quince and sugar.
2. Cover with water and bring to the boil.
3. Once cooked, blend until smooth.
4. Return to the pot and cook down until a thick consistency is reached.
5. Keep warm to serve.
150 g leeks
30 g butter
50 ml chicken stock
30 ml Creation Chardonnay
salt to season
2. Cook in a pot over low heat with the butter, wine and chicken stock.
3. Season and set aside to serve.
12 green beans
20 g butter
salt to season
1. Blanch beans in boiling water and refresh in iced water.
2. To serve, heat in a pan with butter and season.
oil to fry
1. Peel and thinly slice the ndumbi.
2. Fry until crispy in hot oil.
3. Drain on paper towel and season.
150 ml chicken stock
300 ml good beef stock
100 ml Creation Bordeaux-style blend
1 tsp thyme
1/2 clove garlic
1. In a hot pan reduce the wine by half.
2. Add the beef stock and reduce by half.
3. Add the chicken stock and continue reducing.
4. Add the garlic and thyme and reduce to desired consistency.
1. Cook the breasts in the oven at 160° C until just cooked, taking care not to overcook.
2. Heat the thighs on the same tray.
3. Heat the champ potato, beans, leeks, quince and sauce in separate pans.
4. Once cooked, slice the breast and plate as seen above.