The Table Bay Hotel Launches House Wineson December 20, 2011
“I invite everyone to come and experience our house wines, whether at the pool deck overlooking the bay, or in the Atlantic Restaurant overlooking the harbour and Table Mountain – our wines have been produced for everyone’s enjoyment,” says Bowers.
You could almost feel the anticipation amongst the hotel Food & Beverage team on Tuesday (13 December) night when VIP guests and media arrived for the launch of the Table Bay’s own house wines; The Captain’s Table.
The Table Bay Hotel has a rich and cultivated elegance and following suit, the hotel’s new signature wine “The Captains Table” personally created by wine maker, Rikus Neethling of Bizoe Wines and The Table Bay team– is equally rich and cultivated.The launch took place aboard the luxury motor yacht, Princess Emma which is permanently moored at the V&A Waterfront Marina and is available for charter around the Cape Peninsula. As guests tasted and savoured the two new exclusive wines, you could sense the elation and pride of the management and staff as the consensus of opinion proved to be highly favourable. The Table Bay Hotel partnered with Neethling to create the Captain’s Table house wines. Joep Schoof, F&B Manager at the Table Bay Hotel says, “We see ourselves as the new Garagiste. Small quantities of grapes, excellent wine-making ability and exceptional quality will be our hallmark.”“In order to make the wine exclusive, we decided that both the white and red wine would have to be blended.
This would allow us to put an exclusive identity to the wine,” says Head Sommelier Dominic Bowers. “The white is a blend of Sauvignon Blanc and Semillon and the red is a blend of Cabernet Sauvignon and Shiraz.”The Sauvignon Blanc was selected in two different components- the larger component being very tropical and soft acidity. The second component of the Sauvignon was selected to add a bit of freshness to the wine as well as hints of freshly cut grass and asparagus.
The remainder of the wine (about 20%) was Semillon, and this component was matured in small oak barrels. This was done to add another dimension to the blend and to complete the marriage of the two Sauvignon Blanc components and also to add a bit of palate weight to the blend. All components were sourced from Elgin Valley, the coolest wine growing area along the south coast and recognised for their crisp white wines. The red wine was sourced from carefully selected sites within the western Cape to produce a red wine that is soft and embraced with ripe dark fruit… lifted by gentle warm spices.
The blend comprises of 80% Cabernet Sauvignon– for structure and generous mouth feel and palate weight, while the Shiraz component adds a bit of sweet ripe black fruit aromas that dances along warm spices. Joep Schoof (F&B Manager) and Dominic Bowers (Sommelier)