What does the term ‘building bridges’ actually mean? I think it resonates on a number of different levels, all of which play a role in contributing to the spirit of cooperation that characterises successful communities the world over, whether it is on a business to business level, or as individuals.
Taking a literal view, there are three main points that come to mind when the term ‘building bridges’ is used:
- Bridges are built to overcome obstacles
In any social, business or other environment, conflicts will always arise. Bridges do not attempt to divert the course of the river, nor do they dam it up – they overcome obstacles.
- Bridges are permanent
Bridges, once built, are not only permanent, they become a point of reference, they attract traffic and become a place where both kings and peasants may pass – bridges do not discriminate, they do not judge
- Bridges are built from both ends
Well, most of them. The point is: the very act of building bridges requires cooperation to be successful.
Let’s look at a few key areas where bridges could be built in Hermanus:
This is considered a good thing – healthy, necessary even, especially within the business community. It is not, however, quite as simple as that. Competition can be interpreted in two ways. The healthy competition we should all immediately think of is simply a function of supply and demand, and is intricately intertwined with free will. Competition gives people options – if I don’t like a certain brand, or the price is too high, I have the CHOICE to shop somewhere else. If the service is shocking or supply of goods inconsistent, the free market allows that these factors direct our custom elsewhere. The self-regulating nature of the resultant situation, barring any collusion or other illegal activities, promotes stability and a positive environment for growth. Simply put:we need competition.
The ugly side of competition
While it is essential, competition can also manifest in a number of negative ways and the standard ways that people once learned to cooperate – home, churches, communities – are not operating as they did a generation ago. Teaching young people how to cooperate does not receive the appropriate level of emphasis. As a result, competition breeds unabated.
It can cause you to lose focus. Each business, above its duty to work within and for the good of the community, must also be successful in its own right, providing security for the small business owner and the employees. It is infinitely more rewarding to work hard and focus on your own business, than to work hard at beating someone else, or damaging their business. A great example is Coke and arch-rival Pepsi, who had steadily been gaining market share through the 1980s with their blind tasting campaign: people naturally preferred the sweeter Pepsi. Coke released New Coke, a sweeter recipe specifically formulated to counter this, and received 400 000 letters of complaint, while seeing Pepsi experience their fastest ever year on year growth. A perfect example of how being too focussed on your competitors can damage your own business.
It’s expensive. Embroiled in a bitter war for market share since the 1950s, Coke and Pepsi once again provide a good example of this. In 2004, the then CEO of Coca-Cola, Neville Isdell stated that: “Marketing expenditures would rise by $350-400 million a year … forever”. Everyone knows it’s expensive to wage a war. Why spend money on erecting a big neon sign above your competitors, when you could be investing that money in staff development and training, providing better service, promoting the entire industry in your area and enriching an individual. The crux is that unabated competition may be costing billions of rands in sales internationally and an overall decrease in human achievement – if cooperation brings out the ‘best’ in us, then surely competition brings out the ‘beast’ in us.
Competition is Exclusive. It makes sense that the more cooperative your approach to doing business is, the more free the flow of information and sharing of knowledge will be. Competition stifles the creativity that stems from seeing how others work.
People notice. The consumer is intelligent and rational, and above all, human. The weekend visitor to Hermanus is likely to interact with dozens of local businesses and individuals, and the collective face of Hermanus that they perceive, will be propagated as they travel on. People think of Hermanus as a unit – shouldn’t we think of ourselves in the same way and present a unified front?
Living, as we do, in a so-called global village, I sometimes think we’ve forgotten that we live in an actual village. It’s so much easier to casually deride a competitor when you never see them, when they are a voice on the other end of the line, or the name at the bottom of the e-mail. Go out there and meet the people of Hermanus; introduce yourself, network, mingle. You can’t fake community spirit – it is something you build, like trust.
This is perhaps the most important area, because it is from this that all other bridges will be built. I’m talking about internal bridges, how we see ourselves, how we see others, and how we perceive our relationships with others. At the end of the day it is a personal decision and I cannot make it for you. I can, however, tell you that there needs to be a paradigm shift – we need to change not just the way we think but how we think. We need to take a step back and see the bigger picture – what is good for one of us is good for all of us. The more positive the perception of Hermanus is as a whole, the more we will benefit as individuals. Relationship marketing is not confined to person to person interactions; visitors to Hermanus form a relationship with the town as a complete experience, a product of their combined experiences.
How do we build these internal bridges?
Let’s remember first of all that cooperation increases creativity. So let’s get involved in community forums like this, where voices can be heard and courses of action decided. Let’s get involved in social media, as a town, with one voice. Let’s get involved by supporting ‘LOCAL’. Let’s get involved by demanding service excellence from ourselves and our employees, from our suppliers. Let’s get involved by all being on the same team, consciously, every day.
There are ways to facilitate cooperation, and they are the same no matter the environment:
1. Focus on doing well. Attempting to do well and trying to beat others are two separate mental processes. It is impossible to concentrate on both. Of the two, cooperating with others to create a positive outcome has more rewards.
2. Allow ample time. Cooperation comes to a grinding halt as time pressures increase. Time pressures produce non-agreement, decreased information exchanges and firmer negotiator demands. The perception of available time facilitates cooperation.
3. Practice reciprocity. When someone helps you out, make it a point to help them. Express your gratitude by helping them before they expect it. A policy of general reciprocity – people helping people – facilitates cooperation. This particular technique has been shown empirically (especially in international studies) as one of the few ways to gain an adversary’s cooperation.
4. Share resources and information. When people are vying for knowledge, work space, personnel, or anything to help them get the job done, cooperation decreases. Resource exchange, however, encourages one person to work with another.
So, just as competition has its disadvantages, cooperation has a number of advantages – even in the most unexpected areas like health. Malcolm Gladwell, the best-selling English-Canadian author, cites an account of the healthy citizens of Roseto, Pennsylvania, a town of about 1,500 residents, most of them descended from families who immigrated from Roseto Valfortore, Italy. In the middle of the twentieth century, it seems, the inhabitants of Roseto had extraordinarily low incidents of heart disease, and this well before cholesterol-lowering drugs had been invented. Was it because of their ‘Mediterranean’ eating habits? No, they had switched to the American diet. Was it genes? No, immigrants from Roseto Valfortore living elsewhere in America were not exceptionally healthy. Could it have something to do with the region? Again, no, since neighbouring small towns of immigrants showed average levels of unhealthiness.
The answer, according to Dr. Stewart Wolf (who began to study the people of Roseto in the early 1960s) was the especially close-knit, supportive community that existed in Roseto, Pennsylvania.
Gladwell’s conclusion is: Roseto demonstrated that to understand why someone is healthy, doctors “had to look beyond the individual. They had to understand the culture he or she was part of, and who their friends and families were, and what town their families came from. They had to appreciate the idea that the values of the world we inhabit and the people we surround ourselves with have a profound effect on who we are.”
Another point to remember is that it seems that cooperation has an impact on individuals working together in several key areas. Not only does it create a more fluid leadership, but it allows everyone to participate actively without fear of censure. Cooperation also has a positive impact on an individual’s perception of the work environment.
As Nelson Mandela said: "A good leader can engage in a debate frankly and thoroughly, knowing that at the end he and the other side must be closer, and thus emerge stronger. You don’t have that idea when you are arrogant, superficial, and uninformed."
In the words of Perry Buffington: “Cooperation is a valuable commodity and works best when it is freely given and indirectly encouraged. It promotes goodwill toward men and women, and is a gift that is always appropriate. And there’s no better time to be cooperative. After all, ’tis the season.”
Let us go forward together in the spirit of cooperation.
By creation, December 9th, 2013, | No Comments »
Wine is most often consumed with food, and the perceived effects they have on each other on the palate, good or bad, have given birth to the art of food and wine pairing.
Achieving a harmonious pairing is not as simple as it seems as there are very few absolute rules, and the most unexpected pairing is often the best. While pairing food to wine depends on experimentation and intuition, there are several guidelines that can get you started in the right direction.
Horizontal vs Vertical Pairing
Most pairings will fall into either one or a combination of these categories. Horizontal pairing is perhaps the most obvious – it is a marriage of flavours. It seeks to build layers of intensity and encourages integration of flavours through similarity of tastes and textures, even colour and aroma. This tends to be the popularly understood concept of pairing and has a subtler effect than Vertical Pairing, which uses contrast to highlight flavours, textures and the way they interact. Vertical pairing is a more radical approach, but the results can be impressive. Many of the greatest pairings contain an element of both vertical and horizontal pairing. A great example of this is the goat’s milk panna cotta with beetroot and lentil salsa canapé paired with the Creation Pinot Noir 2012. The beetroot has an earthy sweet-savoury character which works horizontally with the Pinot Noir, while the freshness and good natural acidity in the wine cut through the creaminess of the goat’s milk panna cotta, a contrast of textures that highlights the excellent structure of the wine.
Acidity, Sweetness and Tannins
Acidity is very important as the way it interacts can be very noticeable. Different wines have different levels of acidity and a young Sauvignon Blanc will always be crisper and fresher in terms of acidity than an older vintage heavily oaked buttery style Chardonnay. Acidity in wine needs matching acidity in food – sweet food with high acid wine would make the wine taste sour, while high acidity in food can desensitize the palate to acidity in wine and elevate sweeter fruity notes. Try this experiment when next you have a glass of Sauvignon Blanc: taste the wine, bite into a slice of lemon and then taste the wine again. The wine will taste much sweeter after the lemon! At Creation our height above sea level and proximity to the ocean combine to retain excellent natural acidity and freshness in all our wines.
As mentioned above the sweetness of food can exacerbate the perception of acidity in wine; however this does not mean you are restricted to sweet wines for dessert. Indeed this is what makes food and wine pairing so much fun: finding those combinations that break the rules! Try the Creation Pinot Noir 2012 with raspberry schnapps cake – the tartness of the berries counteracts some of the sweetness of the cake, while highlighting the sweeter red berry notes of the wine to create a perfect dessert pairing.
Tannins are often misunderstood; when asked, most people would reply that tannins taste bitter. Tannins do not in fact taste like anything – they are actually phenol molecules that, when simple, bind easily to protein (for instance the protein in your mouth). This is one reason why a rare steak combines so well with a full-bodied and tannic red wine: the tannins bind with the protein in the steak making the wine taste softer and fruitier.
Tannins are also responsible for that age-old belief that red wine should not be consumed with fish – the tannins also bind with the form of iodine that you find in most seafood and the reaction causes an unpleasant metallic taste. However, this rule, as with most rules in food and wine pairing, is not absolute. Lighter red wines such as Pinot Noir may be paired very successfully with heavier fish such as tuna, salmon or game fish.
The perfect pairing is often a result of trial and error, and many pairings that seem to work so well on paper are underwhelming in reality. The only way to know for sure is to try, so get tasting!
You will have noticed that Pinot Noir has been used to demonstrate each of the above examples. This is because Pinot Noir is undoubtedly one of the most versatile food wines and everyone should have a case or two in their home cellar. To order Creation’s highly acclaimed Reserve Pinot Noir or standard Pinot Noir now, CLICK HERE.
By creation, November 20th, 2013, | No Comments »
Since its inception in 2002 Creation Wines has held innovation as one of its defining principles.
While this has led to a range of wines characterised by rare elegance, distinction, balance and finesse it also gave rise to the award-winning Canapé and Wine Pairing concept, a first for a South African wine estate when launched in 2009.
Since then Creation has developed a myriad complementary wine and food pairing experiences: the Secret Pairing, the Paradoxical Chocolate Pairing, even a Tea and Canapé Pairing for non-drinkers. All in a world class venue: our cellar and tasting room, set amidst the vines, perched high up on the Hemel-en-Aarde Ridge near the coastal town of Hermanus.
Many of the 27 000 visitors we were privileged to welcome to Creation last year commented on the ingenious combinations of flavour and texture that complement our wines so perfectly, and wondered how we manage to come up with the sometimes unexpected (but always delicious) pairings. Carolyn Martin (née Finlayson), co-owner and marketing director, is the wine and food pairing guru at Creation Wines and firmly believes that there is no formula and very few unbreakable rules when it comes to finding the perfect match. All of which makes pairing a somewhat esoteric art, one which relies on experience and intuition as much as a willingness to try new things.
Where the magic happens in the Creation kitchen: Warwick Taylor, Eleanor Niehaus and Carolyn Martin in discussion.
Carolyn has always been an early starter. Born at the gates to the family farm in a red Ford Anglia, she was delivered by her father, Walter Finlayson, who had delivered many a calf from his Ayrshire herd but never acted as midwife before. Carolyn simply couldn’t wait to get out into the big wide world to make her contribution! Growing up on Hartenberg, a working farm and vineyard, Carolyn developed a natural love for food from a young age, nurtured by her legendary grandmother, Eleanor.
“She cultivated all manner of fruits and vegetables, even pawpaws and Seville oranges,” says Carolyn.
“Almost everything we consumed was grown or made on the farm. The only things we bought in were flour, oil, sugar, condensed milk and ice cream. We had a fantastic pantry, our own chickens, pigs and cows with a dairy. We cultivated different fruit orchards, and of course we had the vineyards. This is where I learnt to appreciate fresh, simple food; it’s also where I learnt to cook, in Ouma’s kitchen. I’d bake fresh goodies for the people in the office each day from age five.”
Carolyn also conducted her first wine tasting at the age of five when she was unable to find her Grandma to attend to visitors.
“I knew the guests had to be taken care of, and I reasoned that I’d heard enough to get by. Eventually we found Grandma half way through a cellar tour!”
It is this rural existence that shaped her deep rooted love for, and intuitive understanding of flavours, which in turn helped the Tasting Room at Creation evolve into one of South Africa’s most exciting destinations for wine pairing.
Carolyn maintains that ‘what grows together goes together’. “That’s why we source 80% of what we serve from within 50 km of the farm. We have our own herb garden and we use raw wild harvested bee pollen from a local beekeeper. The chef regularly pops up the road to our mushroom supplier and the charcuterie on our antipasti platters is from pasture raised pigs that live on acorns at Glen Oaks farm just 15 minutes away.”
When Carolyn was seven years old the family moved to Stellenbosch, to the farm Blaauwklippen which Carolyn’s father Walter developed into one of the premier estates in South Africa. Carolyn notes that it was here that the family first offered cheese platters and charcuterie to guests enjoying a wine tasting, a concept that was introduced at the Tasting Room at Creation when it opened in 2008. Carolyn fondly recalls how her mother would take charge of the rowdy university students when they arrived for tastings and credits her time at Blaauwklippen with teaching her how to manage and enjoy the guests.
Carolyn enjoying a pairing in the Creation tasting room
Carolyn went on to study at the Michaelis School of Arts at the University of Cape Town, where she studied design, writing her thesis on champagne. It was here, and afterwards working for Knox and Partners and JWT that she explored her creativity, equipping her with the skills that have helped establish the Creation brand in record time. At the age of 22 she realised that she needed to spread her wings and experience new challenges, prompting her to move to London.
Here Carolyn was employed by Europe’s largest financial communications company, a position that required an understanding of how different cultures interact, but also highlighted the importance of integrating PR, marketing, advertising, design and lobbying in the business world.
“Moving to London and working on functions for the great and the good prepared me for what happens in the tasting room now,” says Carolyn. It was with these skills that Carolyn launched her own design company in London, focusing on brand development through innovation, working with globally recognized brands such as Laurent Perrier, Endemol and 3M. During this time she pioneered canapé and wine pairings, serving petit fours from La Gavroche with the famous botrytised wines of Tokaj, or Scottish salmon gravlax and caviar with Laurent Perrier champagne.
In 1998, doing the global rebranding for her father’s Glen Carlou wine estate, Carolyn met Jean-Claude Martin in Switzerland, presenting to the Hess Group in Bern. The irony was that JC had worked a harvest at Glen Carlou in 1995, when Carolyn’s parents were convinced that they’d met the man for her… but Carolyn insisted that she would never marry a winemaker. They were married a year later on St Peters Island (Jean-Jacques Rousseau’s refuge) on the lake of Bienne after which her mom told her it was the same guy she had spoken about 4 years earlier!
While Carolyn and JC were visiting her uncle Peter Finlayson on a beautiful summer’s evening in 2002, supposedly for a fish braai, Carolyn saw her uncle’s Landrover disappearing out of the gate. Upon their return JC proudly announced that he had just bought a farm in the Hemel-en-Aarde. The next day when JC took her to view the farm she was shocked to find it had no electricity or municipal water, not even cell phone reception – just a few sheep.
This is where the story of Creation begins, but it’s clear that the journey towards the evolution of pairing started years before when Carolyn was growing up on Hartenberg. The places, people and experiences that she encountered along the way have served to bolster the intuitive marriages of wine and food that can be enjoyed at Creation today.
By creation, November 12th, 2013, | No Comments »
Family companies are the beating heart and soul of the wine business. Long may they continue. – Tim Atkin, Master of Wine and award-winning wine writer
When in 2002 Jean-Claude (JC) and Carolyn Martin took up the challenge of establishing a winery in a remote corner of the Walker Bay Wine Region, they did so with the courage of their conviction. The 35 hectares of undulating land on the lofty Hemel-en-Aarde Ridge had never been planted to vines before, but recognising the vast potential, they set out with tenacity and determination to transform it into a model wine farm within only five years. No easy feat, but then both JC and Carolyn (née Finlayson) come from wine pioneering stock spanning at least three generations and two continents.
2004: The hard-working Martin family during their last harvest at Grillette, Switzerland.
Let’s start with the Swiss-born JC Martin who was all of 14 years old when he decided to become a winemaker and at 20, realised this dream! The inspiration came from his grandfather, Jules Martin, who painstakingly established the family winery on the steep banks of Lake Bienne in Switzerland way back in 1935. In 1970, JC’s uncle Alfred took over the business and in 1980, the young JC worked his first full harvest.
Having completed his viticultural studies at the Swiss Federal Research Station for Fruit Growing, Viticulture and Horticulture in Wädenswil, JC went on to qualify as a winemaker at the Swiss Federal School of Changins in 1995. These qualifications provided what he still regards to be a firm an ideal grounding – “viticulture first, then winemaking”.
1996: JC Martin’s grandmother Iba Martin taking a well-deserved lunch break during harvest.
The next year saw the inventive JC making his first wines in a converted garage in Le Landeron. The equipment was basic but he implemented modern techniques and the results in the form of his greatly sought-after Pinot Noir, Pinot Gris and Chardonnay were impressive. This was the start of an illustrious career which today finds expression in the highly acclaimed Creation wine range. general manager and winemaker
In 1998 JC joined the historic winery of Grillette in the Winelands of Neuchâtel. The many innovations he introduced here included state-of-the-art equipment and a new barrel cellar. He subsequently owned a substantial stake in this famous winery which he sold after moving to South Africa.
1996: JC Martin (right) making his first wines in a converted garage in Le Landeron, Switzerland. Left is his father, Hansruedi Martin and in the centre a friend, Rolf Obrecht
Now on to the Finlayson clan. Their wine journey in South Africa began in 1947 when well-known Cape Town pathologist Maurice Finlayson (originally from Inverness in Scotland) purchased the farm Hartenberg in the Stellenbosch region. It was here that his son (Carolyn’s father) Walter, learnt the art of winemaking. And it was also here that Carolyn was born – in a red Ford Anglia, at the farm gates! Quite used to delivering calves, Dad Walter apparently took the role of ‘midwife’ in his stride.
Carolyn fondly recalls what it was like growing up on a wine farm, and she was very much involved in the industry from a young age. “I did my first tasting when five years old,” she laughs. “My grandmother Eleanor and I would cook up a storm, and this is where I learnt all about pairing food to wine. It is something that takes a lifetime of practice and passion.” This is evident at Creation, where wine and food wine pairing is central to the tasting room experience as well as the ethos of the brand.
2004: Celebrating the harvest in traditional Swiss fashion with brunch in the vineyards.
In 1975 the family moved to the Blaauwklippen Wine Estate where Walter was appointed winemaker and where he played an important role in putting the estate on the wine map. Seven years later he bought Glen Carlou in the Paarl Valley where his son, David joined him as winemaker in 1994. Working together, the Finlaysons established Glen Carlou as one of the country’s top wine producers. Glen Carlou was sold to the Hess Group in 2004 and David went on to establish the successful Edgebaston winery in the Stellenbosch region.
But the roots of the South African wine industry are even more deeply embedded in the Finlayson clan … Among the latter-day pioneers is also Carolyn’s uncle, Peter Finlayson, who started his winemaking career at the historic Boschendal Estate, proceeded to set up the first winery in the Hemel-en-Aarde in 1980 and now is the general manager and winemaker of the boutique Bouchard Finlayson in the Hemel-en-Aarde Valley.
2006: A proud Martin family during their first vintage at Creation.
So, although Creation is a first-generation family business, it is backed by three winemaking generations, each with a deep commitment to harnessing their land to its full potential. And the fourth is waiting in the wings … Enter Emma Martin (daughter of JC and Carolyn) who at the age of 11 made her début on the world wine stage with a single barrel Pinot Noir made under the watchful eye of her talented father.
With the release of this remarkable wine earlier this year Emma ‘officially’ became the fourth-generation winemaker on her Swiss father’s side and the third-generation on her South African mother’s side. cellar master
Small wonder the wine reflects the best of both Old and New Worlds!
2009: Four winemakers JC Martin, Peter Finlayson, David Finlayson and Walter Finlayson with another one in the making, Emma Martin at Walter Finlayson’s 70th birthday at Creation.
2011: Emma, Carolyn, Glenn and JC Martin enjoying ‘family time’ on the farm.
There’s a lot more to good wine than simply popping the cork and pouring.
Considering that it takes over three years of production to get a good wine in your glass, it makes sense to spend a bit of extra time focussing on the lesser-known (but no less important) essentials to serving it. Here are a few:
Let the wine breath. But why?
Breathing is a strange term when applied to wine and even stranger ideas have developed around it. It’s generally accepted, though, that only red wine should be aerated.
Here’s a bit of science: Tannins are actually phenol molecules from the skin, pips and stem of the grape and when they are simple molecules (young) they bind very easily to protein. Tannins don’t look or smell or taste like anything but when they bind with protein (the protein in your saliva for example) the reaction produces astringency. This is the harshness you sometimes experience from young red wines with unripe tannins. Phenols aka tannins also react with oxygen. Oxygen allows phenols to polymerize into polyphenols – more complex molecules that, at a certain size, are too complex to bind with proteins as when a simple molecule. This is when an older wine tastes much softer and smoother – this process takes place naturally in the bottle very slowly, or we can reproduce these effects by aerating wine.
It is generally a good idea to aerate younger reds. Older wines are decanted to remove sediment which is usually crystallized pigment, hence older wines are less purpley and more brick/rust coloured, after having thrown a sediment. Heavily oaked chards can also be aerated/decanted but this is rare, the tannin on these is minimal. I would say its always best to open your wine an hour or so before serving to let it breathe, the flavours open up a bit and develop.
What about temperature?
Yes, temperature does matter when serving wine. Or at least we think so.
What you need to remember is that not all ‘room temperatures’ are the same. The original room temperature was in Europe, which is much lower than here in South Africa. And thus we should serve our red wines somewhere between 14 and 18 degrees depending on the variety.
The fact is that temperature has a significant effect on wine aroma, taste and texture and it is fairly obvious to most people that the same things taste different at various temperatures.
For more info on the ideal temperature to serve wine, read here.
And the glass?
The type of glass used to taste each wine can have a big impact on the perception of the wine. In theory, the different shapes direct the wine to different parts of the palate, emphasizing the best characteristics of the different class of wines. Another good characteristic of a glass is that it should hold a small amount of wine relative to the bowl. Typically a normal ‘glass of wine’ should hold about a third or less of the glass. One of the most important things to remember when serving is to make sure the glass is clean of dirt and detergent.
Final point to remember
Taking some time to understand the intricacies of wine presentation will make the drinking process all the more enjoyable. After all, serving can be as much of an art of as tasting – as you will find in the Creation tasting room. The most important thing to remember is to always serve wine with a smile on your face and in good spirit!
The good news is out: Creation Wines has walked away with yet two more accolades.
Two of our wines achieved top honours in the FAIRLADY Consumer Awards 2013 – the Creation Pinot Noir 2012 and the Creation Viognier 2013.
The intensely fragrant Creation Pinot Noir 2012 (Winner of Best Pinot Noir Category) shows a mélange of red berry aromas, elegant vanilla and a whiff of wood spice. These follow through on the full-bodied palate where soft, supple tannins contribute to the dense structure.
The elegant Creation Viognier 2013 (Winner of Best Viognier Category) is delicately aromatic with attractive notes of apricot, white peach and coconut. On the creamy palate pure peach and apricot flavours mingle with exciting minerality, beautifully balanced by tongue-tingling acidity.
Commenting on Creation’s latest achievements, co-owner and marketing director Carolyn Martin says: “At Creation we are committed to harnessing our unique terroir on the Hemel-en-Aarde Ridge to its full potential. We don’t enter many competitions, yet accolades like these are highly encouraging.”
The judges for the competition included Justine Kiggen – Food editor at FAIRLADY; Jenny Morris – Celebrity Chef; Robyn MacLarty – FAIRLADY food columnist; Suzy Brokensha – FAIRLADY Editor and more.
The ever trendsetting Creation was of course also the winner of the 2012 KLINK Wine Tourism Yin and Yang Award for Best Wine and Food Pairing on a Wine Farm – and has been nominated for the same award in 2013. You can help bring the award back to the Hemel-en-Aarde by voting on the Creation website, Facebook page or twitter.
A clone is a natural mutation of a specific cultivar – if all the shoots or bunches,berry size and looseness of bunches on a vine show significantly different characteristics to the rest of the vines of the same cultivar surrounding it, it is considered a new clone.
Read Carolyn Martins speech given at Winex on "What’s in a Clone?"