When exceptional cuisine meets the allure of exquisite Chardonnay from De Wetshof Wine Estate, it creates an experience nothing short of divine. The harmonious dance between the rich, buttery notes of the Chardonnay and the carefully crafted flavours on the plate is a true celebration of culinary artistry.
It evokes sweet memories of a truly unforgettable afternoon at SALON Restaurant at the Old Biscuit Mill, situated in Woodstock. The lunch, a culinary masterpiece thoughtfully curated under the expert guidance of Chef Luke Dale Roberts, was a feast for the senses. Each course was impeccably prepared to pair with any of the De Wetshof Chardonnays with the focus on the Bateleur Chardonnay, enhancing the flavours and creating a seamless blend of taste and elegance.
At SALON, you walk through a bright golden portal, a striking entrance that leads into a more traditional salon space, complete with Victorian-style floors and classical marble-topped bistro tables. The menu concept showcases signature dishes from each country where Luke has worked, focusing on a specific dish from that country’s culinary heritage.
Upon arrival, we were welcomed with a glass of De Wetshof Blanc de Blancs Cap Classique 2021. This elegant Cap Classique greets you with lively aromas of lemon and lime, crisp apple and a hint of brioche. On the palate it delivers a rich, creamy texture, with layers of citrus and minerality with subtle yeast complexity. The result was a refined bubbly that offered a long, lingering finish, setting the perfect tone for the experience ahead.
The event commenced with a vertical tasting of De Wetshof Bateleur. Interestingly, the Bateleur eagle has been honoured as BirdLife South Africa’s Bird of the Year for 2024. This majestic eagle, native to South Africa, thrives in a variety of landscapes, from the lush Kruger National Park to the arid Kalahari and beyond into sub-Saharan Africa. Sadly, the species is now threatened, with less than 1,000 adult birds remaining in South Africa due to habitat loss, poaching and poisoning.
Situated in the picturesque Robertson Wine Valley, De Wetshof Wine Estate has earned its reputation as South Africa’s Chardonnay House, thanks to its pioneering efforts in introducing this noble Burgundian grape to the country. Among its celebrated offerings, the De Wetshof Bateleur Chardonnay stands as an icon of South African winemaking. In 1991, Danie de Wet, the estate’s owner and winemaker, chose to honour the majestic Bateleur eagle by naming the farm’s first single-vineyard Chardonnay after this remarkable bird.
The vineyard was planted in 1987 from plant material propagated from vine-cuttings sourced from the Clos de Mouches vineyard in Burgundy. The Bateleur vineyard was planted entirely from cuttings taken from the Clos de Mouches vineyard, making it 100% clone material from this renowned site. The CY9 clone, known for its exceptional quality, has become the cornerstone of the estate. It has been extensively planted in various soil types across the property and remains the finest clonal material they have on the farm to this day. The first Bateleur vintage released was in 1991.
De Wetshof Bateleur Vertical Tasting
The vertical tasting showcased six vintages of Bateleur Chardonnay, ranging from 2006 to the present. We tasted from the youngest to the oldest, aiming to uncover the vineyard’s distinctive fingerprint and embody the De Wetshof ethos, despite the inherent variations between vintages.
We started off with the 2022 and 2020 Bateleur Chardonnays. The 2022 vintage, marked by a challenging growing season, displayed a more nuanced complexity with late ripening and a reduced yield, with only two barrels made it to bottling. Its profile revealed delicate citrus notes with subtle oak influence, reflecting the vintage’s unique conditions. In contrast, the 2020 vintage, from a more favourable season, exhibited a richer, more rounded character. This wine offered vibrant layers of apple, pear and a creamy texture, underpinned by a balanced acidity and a hint of toasted vanilla.
The next wines poured were the Bateleur Chardonnay 2018 and Bateleur Chardonnay 2012. It was remarkable to observe how well these wines had aged, each exhibiting continued elegance and finesse. Both vintages revealed enhanced complexity and structure, with pronounced minerality. While the fruit character had softened over time, secondary notes of mandarin and white pear emerged, adding layers of depth and nuance to the wine’s profile. Of the two, the 2012 vintage was my favourite.
The final flights showcased the Bateleur Chardonnay 2009 and 2006, each representing a unique character. The 2009 vintage was bold and complex, offering rich layers of flavour with a robust structure and pronounced depth. In contrast, the 2006 vintage showed elegance and refinement, presenting a leaner profile while still revealing layers of complexity and finesse. Its delicate balance and nuanced characteristics made it stand out, and it became my favourite of the vertical tasting.
SALON Lunch
Chipotle Tuna Caesar (Mexico)
Our first course was a thrilling burst of Mexican flair with a Chipotle Tuna Caesar delight. The tender tuna, boldly seasoned with chipotle was a standout, paired with a delicious smoked pineapple and coriander pesto. A crispy masa harina tuile added a delightful crunch, while the chipotle dressing delivered a punch of flavour. Topped with a light dusting of coriander snow, each bite was an exhilarating dance of flavours, leaving us craving more.
Cheese & Pickle Sandwich (England)
The second course transported us to England with a delicious Cheese & Pickle Sandwich. The bread was a culinary marvel, combining the rich, buttery softness of brioche with the flaky texture of a croissant. This decadent creation was served alongside a sumptuous pickle and a cheese butter, crafted from cream infused with toasted parmesan. The result was a velvety spread that perfectly complemented the sandwich, offering an indulgent, layered flavour experience that elevated every bite.
To complement this delightful dish, I enjoyed a glass of De Wetshof Calcrete Chardonnay 2024. This Chardonnay offered a vibrant profile with bright citrus notes and a hint of minerality. Its crisp acidity and subtle oak undertones paired beautifully with the richness of the cheese butter and the savoury pickle, creating a balance that elevated the entire tasting experience.
Dumpling (Japan)
Nothing transports you to Japan quite like a dumpling delight. Imagine tender chicken mousse infused with ginger, all wrspped in delicate steamed Chinese cabbage blanket. Accompanied by a pan-fried morel mushroom, this dish is served with a comforting celeriac and shiitake dashi, enriched with garlic and thyme. The result is a bowl brimming with umami richness and a vibrant explosion of flavours, offering a truly satisfying and savoury experience.
Duck Suzette (France)
This dish was a culinary journey to France, where Crêpes Suzette met Duck à l’Orange in a remarkable fusion. A 7-day aged duck breast took center stage, served alongside a velvety celeriac purée and seasoned with a touch of burnt vanilla salt. The dish was elevated by a classic Crêpes Suzette sauce, flambéed tableside and poured over delicate mini pancakes. A rich, buttery orange emulsion was then gently added, with the pancake carefully placed atop the succulent duck. To finish, a drizzle of duck jus encircled the plate, perfectly complementing the duck and the boozy orange flavours.
This dish was accompanied with my choice of a glass of De Wetshof Finesse 2023, an elegant Chardonnay with bright citrus notes and a hint of nuttiness, which beautifully balanced the rich, savoury elements of the meal.
Beef “Kalbi” (Korea)
This is a playful twist on Korean barbecue that brings sophistication with a side of fun. At the heart of this dish is a tender beef fillet, perfectly seared on a hibachi grill, delivering that irresistible melt-in-your-mouth sensation. Alongside, you’ll find a delightful combination of smoked chestnuts and hibachi-grilled pumpkin, paired with fragrant steamed rice stuffed with shiitake mushrooms for an extra layer of flavour and texture. A warm pour of aromatic mirin tea adds a subtle sweetness and a burst of umami goodness. But the fun doesn’t stop there! The dish is finished off with a spicy kick of ssamjang, a traditional Korean dipping sauce and a refreshing duo of tangy kimchi and pickled daikon, bringing the perfect balance to the rich, savoury beef.
Madeleine (France)
There’s no better way to conclude a delightful culinary journey than with a dessert that whisks you straight to France. Picture a warm, golden Madeleine, its delicate crumb infused with hints of vanilla and citrus, perfectly paired with creamy chestnut ice cream that melts luxuriously on your palate. Tender poached pear adds a touch of elegance, its sweetness balanced by a rich, aromatic coffee meringue that offers a satisfying crunch. Together, these elements evoke the comforting flavours of autumn and winter, wrapping you in a cosy embrace of French indulgence.
This experience was truly next level and a perfect marriage of exquisite fine dining and exceptional wines of De Wetshof. It was an unforgettable celebration of culinary artistry and world-class wine, leaving a lasting impression that will be savoured for a long time to come.
Contact Details:
SALON Restaurant
Tel 087 093 5890 | Email hello@salonct.co.za
Ist Floor silo building, The Old Biscuit Mill, 375 Albert Road, Woodstock, 7925
De Wetshof Estate
Tel +27(0) 23 615 1853 | Email info@dewetshof.com
R317 between Robertson & Bonnievale, Robertson, 6705
Categories: De Wetshof Wine Estate
