FromageMagazineFebruary2019

Fromage 

A TEMPTING INSPIRATION 

February 2019 

For the Love Bread • Belnori Boutique Cheesery 

Jewel of the Constantia Valley • Jackie Cameron’s 

Recipe of the Month

From the Publisher 

We are excited to introduce a new feature, Jackie 

Cameron’s Recipe of the Month. 

Belnori Boutique Cheesery, who specialize in goat 

and jersey artisanal cheeses, visit their website for 

details where you can purchase the Belnori products. 

Babette Bread the real sourdough deal, her breads 

are made to order so see that you get your order 

in on time. Babette also runs breadmaking workshops 

every Sunday of the month, book essential 

as space is limited. 

@FromageMag 

Publisher 

Michele Wood 

+27 713944939 

fromagemagazine@gmail.com 

Design 

Michele Wood 

+27 713944939 

fromagemagazine@gmail.com 

Contributors 

Babette Bread 

Babette Kourelos 

Belnori Boutique Cheesery 

Rina Belcher 

Jewel of Constantia Valley 

Nadia van der Westhuizen 

Fromage 


February 2019 

Photography 

Babette Bread 

Karené Wedekind 

Recipe of the Month 

Michelle Engelbrecht 

Front Cover 

For the Love Bread • Belnori Boutique Cheesery 

Jewel of the Constantia Valley • Jackie Cameron’s 


De Krans Calitzdorp 

www.dekrans.co.za 

Belnori Boutique Cheesery 

www.belnori.com 

Styling: Michele Wood 

2 Fromage February 2018

HANDCRAFTED 

IN THE CAPE 

A pure and smooth craft 

gin, reflecting the taste and 

decent of it's ingredients. 

Distilled for your ultimate 

drinking pleasure. 

www.triplethree.co.za 

@triplethreedistillery #triplethreegin 

February 2018 Fromage 3

Content 

10. Seventy reasons to enjoy 

Roodeberg in 2019 

Roodeberg, the legendary red blend 

that has been bringing friends together 

the world over since 1949, celebrates 

its 70th anniversary this year. 

10 

14. Thursday, 14 February 2019, 

The Gallery at Grande Provence, 

Franschhoek 

14 

34 

16. Discover Steenberg for the 

Ultimate Valentine’s diversion 

Steenberg Farm is playing cupid for the 

entire month of February with romantic 

encounters for couples across all the 

signature experiences at this beloved 

Constantia wine, restaurant and luxury 

boutique hotel destination. 

16 

4 Fromage February 2018 

38

18 

20. Grande Province Harvest Festival 

is a barrel of family fun 

February is harvest time in the winelands 

and the perfect time for Grande Provence 

Heritage Wine Estate to roll out the barrel for 

their annual Harvest Festival in Franschhoek 

on Saturday, 23 February 2019. 

22. Granny Kay's traditional 

shortbread with prune compôte, la 

petite camembert, local esposito 

‘parma ham’ and cranberry sauce 

26. For the Love of Bread 

Babette always loved baking, but it wasn’t 

until she was at university, studying towards 

a BA LLB, that she baked her first bread. 

One day, whilst trying to decide on a new 

recipe to try out, Babette’s step father, 

Kevin, encouraged her to bake something 

real, something different... not the usual 

sweet or savory things. 

56 


Halloumi, Ricotta, Feta, Greek Style Yogurt, Labneh, Butter, Mozzarella, Mozzarella knots, Kefir and 

Camembert, as well as Jams, Preserves, Pickled Veg and Rusks. 

All products are made from fresh or home grown ingredients and preservatives are used. 

The milk is from our family jerseys cows 

Inyamazane Farm Glenferness 

Cell: 082 418 6121 

inyamazanefarm@gmail.com 

By Appointment Only

38. Jewel of the Constantia Valley 

Constantia Glen, the magnificently 

appointed boutique wine estate 

on the upper reaches of the 

Constantiaberg, is one of the jewels 

of the Constantia Valley, home of 

South African wine with a proud 

history dating back to 1685. 

46. Belonori Boutique Cheesery 

Belnori really did start as a project to 

generate an income for post-formal 

employment. I realised long ago that few 

South Africans would have the ability to 

‘retire’ comfortably. Longevity, changed 

retirement regimes and inflation will result 

in one’s funds expiring long before you 

do. South Africans generally also do not 

have a culture of frugality and saving. 

Belnori’s best seller, chevré style Forest Phantom 


indulgence 

62 

78 

14 

Seventy reasons to enjoy Roodeberg in 2019 

48 

Seventy reasons to enjoy Roodeberg in 2019 


Roodeberg, the legendary red blend that 

has been bringing friends together the 

world over since 1949, celebrates its 70th 

anniversary this year. 

A true South African original that has stood 

the test of time, Roodeberg is the heart 

and soul of memorable get-togethers in 

the company of good friends. There are 

big plans afoot for 2019 so keep your eyes 

peeled and hop on board to celebrate 

Roodeberg’s 70th milestone year with 

upcoming new wine launches, promotions 

and events. 

Roodeberg’s rich heritage and colourful 

tapestry of wine folklore, has seen 

this signature red evolve from the 

master’s original blend to an accessible, 

contemporary classic in step with ever 

changing tastes and lifestyles. 

Launched in 1949, Roodeberg is the 

brainchild of Dr Charles Niehaus, a 

legendary pioneer of the South African 

wine industry, who developed new red 

blends at KWV in the early 40s. Roodeberg 

soon became one of the country’s biggest 

export wine brands and although it was 

not readily available in the local market 

until 2004, it enjoyed iconic status in the 

hearts and minds of South Africans. From 

the onset, every bottle of Roodeberg had 

a story to tell. At the time, locals could only 

obtain Roodeberg through a wine farming 

acquaintance with a KWV quota. It is said 

that bartering sought-after test match 

tickets, biltong and the like in return for a 

bottle or two was a common occurrence. 

For many Roodeberg still conjures up fond 

memories of people, places and occasions, 

and of sharing special life-changing 

moments with family and friends, often with 

rare vintages squirreled away. 

Dr Niehaus retired in 1971 leaving and 

indelible mark on the world of wine. Today, 

Louwritz Louw follows the string of fine 

winemakers who have borne the torch Dr 

Niehaus first lit, proudly continuing the 

Roodeberg tradition. 

Catch all the action of Roodeberg’s 70th 

anniversary year by joining the Roodeberg 

community on Facebook or follow @ 

Roodeberg_Wine on Instagram and Twitter. 


10 14 Fromage February 2018 

e

xperience 

February 2018 Fromage 15 11

Experience 

Thursday, 14 February 2019, 

The Gallery at Grande Provence, Franschhoek 

Valentine's dinner & dance at Grande Provence 

10 14 Fromage February 2018

Make this Valentine’s Day unforgettable with a romantic evening at Grande Provence Heritage Wine 

Estate in the heart of Franschhoek. Setting the perfect mood in the name of love, this enchanting 

evening of dinner and dancing will tantalise all the senses. 

Starting from 19h00 the culinary indulgence begins with an uplifting glass of bubbly and oysters on 

arrival. The Gallery at Grande Provence will be transformed into a romantic dining room complete 

with a dance floor, where you can dance the night away after an intimate 4-course dinner. Grande 

Provence will be pulling out all the stops so be sure to bring along your dancing shoes. 

The cost of the Valentine’s Day dinner & dance is R1 100 per person. Pre-paid booking is essential. 

Email events@grandeprovence.co.za or call Tel: 021-876 8600. 

Date: Thursday, 14 February 2019 

Time: 19h00 – 23h00 

Venue: Grande Provence Heritage Estate, Franschhoek 

Cost: R1 100 per person 

Booking: Call: (021) 876 8600 

or e-mail events@grandeprovence.co.za. 

De Vos 

Located in Franschhoek, the heartland of South African wine country, Grande Provence 

offers true South African wine heritage, exceptional food and wine, 

and luxury boutique accommodation. 

For more information visit www.grandeprovence.co.za, 

Facebook.com or Twitter @grande_provence. 


Experience 

Discover Steenberg for the ultimate Valentine's diversion

Discover Steenberg for the ultimate Valentine’s diversion 

Steenberg Farm is playing cupid for the entire month of February with romantic 

encounters for couples across all the signature experiences at this beloved 

Constantia wine, restaurant and luxury boutique hotel destination. 

Whether you are looking for an intimate Valentine’s dinner, a nurturing couple’s 

spa pamper, an enchanting overnight retreat, or a tempting bubbly pairing at the 

winery, Steenberg has all the right ingredients to spoil someone special.


Catharina’s Restaurant 

On Valentine’s Day Chef Kerry Kilpin will be 

exploring new sensual tastes at Catharina’s 

Restaurant with a sublime four course dinner menu. 

Setting the mood with a delicious Kir Royale and 

a secret amuse bouche, the menu entices with 

alluring dishes including tempura prawns and 

calamari, a rose scented harvest sorbet and porcini 

dusted pork belly. A mouth-watering raspberry 

ganache with strawberry and buttermilk ice cream 

is the cherry on top. The vegetarian alternatives 

are herbed chevin tortellini and a vegetable and 

chickpea medley. The Valentine’s Day menu is 

available at R895 with wine pairings, or R595 

without wine. 

For bookings contact Tel: +27 (0)21 7137178 or 

email: reservations@catharinasrestaurant.co.za. 

Steenberg Spa 

Take a moment to pause and connect with your 

partner and indulge in one of two signature 

Valentine’s couple massages in the tranquil 

Steenberg Spa. The first includes a scrub and 

Pinotage massage, while the second, Being You 

Being Me, comprises an essential oil fragrant 

candle massage and a soothing twilight tea ritual. 

Both Valentine’s massages end with a bottle 

of Steenberg 1682 Chardonnay Méthode Cap 

Classique and chocolate coated strawberries in the 

relaxation area around the pool. The packages are 

available for the entire month of February and vary 

in price from R2 200 to R3 050 depending on the 

duration of the massage. 

For spa bookings, call Tel: +27 21 712 7481 or 

Email: spa@steenberghotel.com. 

Steenberg Hotel, Spa and Catharina’s 

Restaurant Experience 

Savour the full Steenberg experience for the 

ultimate spoil of a luxurious night’s stay complete 

with a welcoming glass of Steenberg Méthode Cap 

Classique on arrival, breakfast, a complimentary 

wine tasting and vineyard walk, and a Pinotage 

couple’s massage. 

For dinner, guests will be treated to a three course 

meal of their choice off Chef Kerry Kilpin’s delicious 

new summer à la carte menu at Catharina’s 

Restaurant. Available exclusively in February, this 

Steenberg experience comes at R4 050 per person. 

For reservations, contact Tel: 021-713 2222 or 

Email: reservations@steenberghotel.com. 

Steenberg Cellar Door 

Valentine’s Day is all about indulgence. Look no 

further than the Steenberg tasting room for a 

magical pairing in the name of love of their blushing 

Pinot Noir Rosé Méthode Cap Classique. This 

complimentary pairing with heavenly macaronss 

is available to all visitors to the tasting room from 

Thursday, the 14th to Sunday, 17 February. 


Experience 

Grande Provence Harvest Festival is a barrel of fun 

Grande Provence Harvest Festival is a barrel of family fun 

Saturday, 23 February 2019, 

Grande Provence Heritage Wine Estate, Franschhoek 

February is harvest time in the winelands and the perfect time for Grande Provence Heritage 

Wine Estate to roll out the barrel for their annual Harvest Festival in Franschhoek on Saturday, 

23 February 2019. 

Get ready to pick and stomp grapes with the whole family to the jovial beat of the Kaapse 

Klopse in the vineyards followed by a harvest table heavily laden with delicious fare and the 

chilled sounds of live contemporary music. With plenty of action for the children including a 

jumping castle, face painting, a variety of lawn games and tractor rides, adults can look forward 

to a laid back day of country food, fine wines and a cellar tour and tasting. In addition to all the 

fun filled activities, market stalls will be selling a variety of local produce. 

Festivities kick off at 10h00. Tickets for the festival are priced at R650 for adults and R325 for 

children under 12. Booking is essential. For more information call: (021) 876 8600 or email 

reservations@grandeprovence.co.za 

Diary listing information: 

Date: 23 February 2019 

Time: from 10h00 – 15h00 

Cost: R650 pp & R325 for children under 12. 




By Jackie Cameron 

GRANNY KAY'S TRADITIONAL SHORTBREAD WITH PRUNE COMPôTE, LA PETT 

Serves: 6 portions 

For the Shortbread: 

Ingredients: 

40g White Sugar 

235g Salted Butter 

450g Cake Flour 

45g Castor Sugar 


Method: 

1. Cream the white sugar and butter very well together. 

2. Add the sifted flour and knead well. 

3. Press the mixture into a 15X18cm, making sure the 

shortbread mixture covers the base to a 1cm thickness. 

Prick the shortbread very well all over the top using a 

fork. 

4. Bake a 160°C for about 35 minutes or until cooked. 

Remove from the oven and sprinkle the shortbread 

with castor sugar. While still hot cut out 6 rounds using 

a 7cm cutter on the outside and a 3cm cutter inside. 

Cut the remaining shortbread into desired shapes and 

store in an airtight container.

ITE CAMEMBERT, LOCAL ESPOSITO 'PARMA HAM' AND CRANBERRY SAUCE 

Method: 

1. Place all the ingredients into a small saucepan 

and bring to the boil. Turn the heat down and allow 

to simmer for about 15minutes, until the prunes are 

soft and plump and most of the orange juice has 

reduced. 

For the Cranberry Sauce: 

Ingredients: 

1 tin cranberry Sauce 

½ Lemon Zest (zest is the outer coloured and perfumed 

rind/skin of the lemon that have been removed by 

using a zester, then finely chopped or removed by 

grating the fruits outer skin, being careful not to get 

any white parts as the is bitter) 

splash of Balsamic Vinegar 

ORYX Salt and Black Pepper 

Method: 

1. Place the cranberry sauce and lemon zest. 

2. Over a medium heat stir the mixture until the 

cranberries are soft and mushy, add the Balsamic 

Vinegar. 

3. Remove from the heat, season with salt and pepper, 

blend in a food processor, with a little water if need be 

and strain. 

Photography: Courtesy Michelle Engelbrecht 

Putting the dish together: 

Ingredients: 

For the Prune Compote: 

Ingredients: 

200g Prunes, de – pitted 

1 g star anise 

5 whole cloves 

2 ml ground cinnamon 

2 ml vanilla extract 

500ml freshly squeezed Orange Juice 

100ml white sugar 

1 La Petite Camembert round (or the best quality you 

can afford), cut into chunks 

140g Local ‘Parma Ham’ or charcuterie you can find 

Freshly Ground Black Pepper 

Micro herbs 

Method: 

Place the shortbread rounds onto the serving dishes, 

fill the centre round with 3 prunes each, and place a 

‘Parma Ham’ rosette on top of this. Place the 3 bite 

size cheeses around this. Place blobs of cranberry 

sauce around. Grind black pepper over and sprinkle 

with Micro herbs to garnish. 


For the L ove 

By Babette Kourelos 

Phtotography: courtesy Karené Wedekind 

Babette always loved baking, but it wasn’t until she was at university, studying towards 

a BA LLB, that she baked her first bread. One day, whilst trying to decide on a new 

recipe to try out, Babette’s step father, Kevin, encouraged her to bake something 

real, something different... not the usual sweet or savory things. 


of Bread 



With this request in mind, she decided to bake her first 

loaf of bread - a wholemeal cottage loaf. Somewhere 

between the mixing of the ingredients, the kneading 

of the dough and the scoring and baking of the bread, 

something “clicked”. She was hooked! 

Babette loved every stage of the bread baking 

process and was happy to sit for hours just watching 

the dough rise. Bread baking is practical, and creative. 

With the most basic ingredients, you are able to make 

something beautiful and unique by hand and then eat 

it too! 

Babette did not fully realize just how much that first 

loaf of bread was going to shape and change her life. 

She soon became bread obsessed and her mom, 

Theodora, stopped having to buy bread as there was 

always a surplus of fresh loaves in the house. After 

graduating, Babette’s growing interest in bread and 

hunger to improve her own baking skills finally saw 

her traveling to Vermont, in the USA, to become an 

apprentice to the late French Master Baker Gerard 

Rubaud. 

It was at the bakery in Vermont, where bread took on a 

whole new meaning for Babette. The techniques and 

traditional methods of bread baking that she had read 

about and attempted to copy at home, finally began 

to fall into place. She started to learn and get a feel 

for the ways of the levain (sourdough) and she had the 

opportunity to bake traditional sourdough loaves in a 

wood fired oven. 

Babette is a passionate artisan baker and a strong 

supporter of the Real Bread movement. She believes 

that everyone has the right to know which ingredients 

and techniques were used in the production of their 

bread. Why all those additives when all that is required 

for a wholesome, nutritious bread, is flour, water, salt 

and minimal amounts of yeast? In her Real Bread 

workshops, Babette explains the difference between 

commercial and artisan breads and teaches consumers 

how to differentiate between the two. Babette’s bread 

workshops can be booked for private groups as well 

as corporate team building events. 

What then, is artisan bread? It is bread that is 

handmade by a skilled craftsman, who is trained 

in the traditional methods and techniques of bread 

baking. The baker carefully selects and mixes simple, 

good quality ingredients and carefully monitors the 

development and progress of the dough. Artisan 

bakers pride themselves on being bread purists - their 

relationship with the dough is very personal and their 

knowledge and techniques have in many cases been 

passed down for several generations. These skills 

include knowledge and understanding of hydration, 

fermentation and the use of sourdoughs, natural 

leavens and other pre-fermented doughs. 

Babette explains that an artisan baker knows how to 

read the dough, understands when to work with it 

and when to leave the dough to work its own magic. 

Above all, the baker needs to provide the dough with 

the best possible environment for it to reach its full 

potential. 


This means having to monitor and manipulate factors 

such as temperature, time and humidity. The baker 

has to be patient and give the dough adequate time 

to develop flavour and character. 

The art of bread baking is tens of thousands of years 

old and is said to have originated in Ancient Egypt. 

There is a rich history involving both leavened and 

unleavened breads around the world. Scientific 

findings suggest that humans started baking bread at 

least 30 000 years ago. These prehistoric breads were 

flatbreads (as they contained no leavening agents). 

They were made by mixing grains and water together 

and then baking the mixture on hot stones. The grains 

were coarsely milled (this was done by hand using 

stones) and resulted in heavy, dark and rustic breads. 

The discovery of yeast and it’s leavening properties 

was accidental and has two possible origins. Most 

people do not know this, but we are surrounded by 

thousands of wild yeast spores or particles that are 

floating around in the air around us and that can 

also be found on the surface of fruit and most other 

things we touch all the time. If these wild yeast spores 


come into contact with grains or flour that has some 

moisture/water in it, they begin to feed on the natural 

sugars that are present in the grain. This process 

results in CO2 production, which in turn aerates the 

dough and ultimately results in a lighter, airier bread. 

It is widely believed that the first yeasted bread 

was the result of such wild yeasts landing in a bowl 

of porridge which was later baked on hot stones 

(either by accident or deliberate experimentation). An 

alternative version of the story suggest that a piece of 

dough had accidentally found its way into a bowl of 

beer (which naturally contains yeast). 

Regardless which of the two stories is in fact true, 

the fact remains, that primitive man had found a 

way to create lighter bread and started to cultivate 

and experiment with sourdough cultures. The most 

common practice was to keep a piece of dough from 

a previous bake and to add it to the next batch of 

dough. Other cultures used the foam skimmed from 

beer or even wheat bran steeped in wine to create 

their sourdough cultures. 

February 2018 Fromage31

Over the years, people became very skilled at working 

and baking with sourdough cultures. France is 

particularly renowned for its exceptional bread, but 

few people know that in the 1960’s, the art of bread 

baking had almost disappeared and was quickly being 

replaced by factory breads. 

This was largely due to the invention of commercial 

yeast in the 1930’s, which reduced the bread 

production time considerably. Artisan bakeries could 

not compete with the speed and efficiency of industrial 

bread factories and these traditional bakeries almost 

became extinct. 

It is a well known fact that all good things require 

time, and BREAD is no exception. The quality of 

bread was severely compromised by the reduced 

production time. Bread became airy, tasteless and 

lacked nutrients. Where artisan bakers had prided 

themselves on keeping their loaves pure (using only 

32 30 Fromage February 2018

flour, water, salt and yeast), the factories made use 

of bleached flour, preservatives and other chemical 

additives. Fermentation, the key to good bread, was 

completely disregarded in the factories and whole 

grains were almost forgotten. 

It is interesting to mention at this point, that the 

obsession with white and refined flours started around 

800 BC, when the Mesopotamians came up with the 

concept of using two large circular stones to mill the 

grains. These stones were placed on top of each 

other and rotated by beasts of burden or slaves. The 

resulting flour was much finer and smoother than the 

flour obtained from grinding the grains by hand and 

soon became a bit of a status symbol. The desire for 

the whitest, most refined flour has carried through to 

today, where the practice of removing the wheat bran 

and germ has become the norm and chemical bleach 

is even used to enhance the whiteness of the flour. 

However, a bread revolution occurred in the 1970’s 

in France and a decade later in America. People 

started to travel to Europe in search of better bread. 

There was a need to rediscover the lost techniques of 

classic bread baking. People wanted to know what 

had happened to the flavour, colour and crusty loaves 

of the past? This interest saw a return in popularity of 

whole grain breads as well as sourdoughs. 

In France and America, Bread Guilds and baking 

associations became increasingly popular and small 

artisan bake shops began to pop up again. In the UK, 

“Real bread” campaigns and community supported 

baking systems started to develop. 

Today, home bakers too, have become bread 

obsessed and are not daunted by the thought of 

cultivating and caring for a sourdough starter. These 

sourdoughs are shared amongst friends and family 

and so the bread culture continues to grow and 

develop across the globe. Instagram and Facebook 

is scattered with posts by bread obsessed novice and 

professional bakers and even the New York Times 

recently acknowledged that “bread is back”. 

Babette’s advice for the home baker is to take care 

to select the best and most natural ingredients. Why 

not try your hand at cultivating your own sourdough 

cultures - many books make this sound like a 

complex and highly scientific endeavor, when all it 

really requires is flour, water and patience. Make time 

for bread - watch the dough rise and appreciate the 

difference between commercial bread and traditional 

handmade bread. 


Participatory/hands-on workshops 

Introductory/beginner 

Basic introduction to artisan bread baking. This 

includes a discussion and full explanation of the 

necessary ingredients, mixing/shaping/scoring/ 

baking techniques. Also provided are ideas on how to 

add to/change the basic bread dough recipe as well 

as how to properly store your loaves. Each participant 

will mix their own batch of dough from scratch, will 

observe the development of the dough during the 

bulk fermentation phase and will finally shape and 

bake their very own loaves. 

We will also look at the following points: 

• Characteristics of real bread 

• Modern bread (commercial bread) vs artisan bread 

• Gluten 

• Commercial yeast vs sourdough 

• Unbleached stoneground flour vs commercial flour 

• Basic ingredients and principles of bread baking 

• NB: questions to ask when buying bread 


Intermediate 

This workshop builds on the knowledge and skills 

learned in the introductory workshop but is also 

suitable for people with prior bread baking experience. 

This workshop focuses on the use of preferments: 

Poolish, Biga and Pâte Fermentée as well as other 

methods of fermentation. We will take you through an 

in-depth discussion of the effects of preferments on 

the flavour, appearance, shelf-life etc. of the resulting 

loaf. 

This course also includes lunch and beverages. 

Advanced 

This workshop assumes that you already have 

extensive experience in bread baking. Here we teach 

you how to create and maintain your own Sourdough 

culture. This workshop includes an in-depth discussion 

of slow fermentation and natural/wild yeast. Bread

Speciality Workshops 

baked at this workshop will make use of our 4 year 

old sourdough culture, “Maggie”. Sourdough differs 

considerably from commercial yeast and it is essential 

to learn how to read and understand the nature and 

habits of the sourdough culture. Participants may 

choose to take a sample of “Maggie” home with them 

to bake with and maintain. 

Lunch and beverages also included. 

Each of the above workshops include lunch and 

refreshments throughout the whole day. Breads 

baked during the workshop can be taken home to 

be enjoyed with friends and family. Workshops can 

be booked for private groups/friends. Vouchers are 

also available for purchase as Christmas or birthday 

gifts. A minimum of 4 people are required to attend a 

workshop in order to book and schedule a date. 

Speciality workshops are offered throughout the 

year. These include Enriched & Sweet Breads / Easter 

Baking / Christmas Baking etc. 

Demonstration workshops 

In the demonstration workshops, I do all the baking/ 

demonstrations and explaining in front of a group of 

attendees. All information provided in the participatory 

workshops is shared with the students, but the 

students do not do the baking themselves and view/ 

watch the process instead. Demonstration workshops 

also include lunch and refreshments throughout the 

whole day. Demonstration workshops can be booked 

for private groups/friends. Vouchers are also available 

for purchase as Christmas or birthday gifts. 

Workshop prices are provided upon request/booking 

Bookings:- are now open for February 2019. 



Jewel of the Con 

By Nadia van der Westhuizen 


Constantia Glen, the magnificently appointed 

boutique wine estate on the upper reaches of 

the Constantiaberg, is one of the jewels of the 

Constantia Valley, home of South African wine 

with a proud history dating back to 1685.

stantia Valley... 


Constantia Glen’s rolling dryland vineyards thrive 

without irrigation on the sheltered slopes just below 

Constantia Nek, where the vines are protected from 

gale force winds and dry, scorching summers. This 

unique location allows an extra hour of sunlight to 

reach and ripen the grapes – helping to shape beautiful 

Wine lovers are spoilt for choice with Constantia Glen’s 

range of flagship red and white wines. Intense varietal 

character is the cornerstone of Constantia Glen’s 

classically-styled Sauvignon Blanc, while the TWO is a 

rich and concentrated blend of Sauvignon Blanc and 

Sémillon. The THREE, a classic blend of the three most 

revered Bordeaux varieties – Cabernet Sauvignon, 

Cabernet Franc and Merlot, is a firm favourite for 

lovers of beautifully crafted reds. The more complex 

Constantia Glen FIVE, the showstopper of the range, 

is a blend of the five archetypal Bordeaux varieties – 

Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec 

and Petit Verdot. 

Justin van Wyk – Constantia Glen winemaker 

Winemaker Justin van Wyk has been responsible for 

creating the signature cool climate Constantia Glen 

wines since 2011 after joining the team in 2008 as 

assistant winemaker. Crafting Bordeaux-style wines 

is the perfect fit for this cum laude graduate in 

Viticulture and Oenology at Stellenbosch University 

who developed a love for this time honoured wine 

culture during harvests in St Emilion in the Bordeaux 

region of France. 

“Chateaux Trianon and Bellefont-Belcier in St Emilion 

gave me wonderful insight into the art of winemaking 

and particularly the importance of the vineyards and 

vineyard practices. I treasure the value of the vine 

and its fruit and enjoy seeing positive results when 

extra effort is put into the viticultural practices,” 

says van Wyk, who also spent time during his formative 

years in winemaking at PlumpJack and Cade Wineries 

in Napa Valley, California. 


Hailing from a sheep farming family in the Karoo, this 

hard-working, hands-on winemaker loves reaping 

the rewards of a successful harvest. His winemaking 

philosophy is to keep things simple by allowing the 

grapes to do the work. 

“Respect the terroir, and work with it as much as 

you can to enhance the quality of the wine, whilst 

maintaining the identity and sense of place. In the 

cellar everything is done to make the most refined 

and balanced wines possible; bold aromatics with 

vibrancy and structure, yet still maintaining elegance 

and finesse. Constantia Glen produces fantastic 

white wines that have freshness, minerality and 

stunning purity; very much classic examples of the 

cool-climate region. The farm also has the ability to 

produce amazing red wines with the same freshness, 

but which have ripe, black fruit flavours and delicious, 

round, yet persistent tannins that lend to a mouthfilling 

richness and wonderful texture.” 

In 2017, van Wyk launched a special range under his 

own label. The Van Wyk Family Wines range focuses 

on grape varieties bought in from the greater Western 

Cape and wine styles that are quite different from the 

wines produced from Constantia Glen’s estate-grown 

grapes. Van Wyk’s Karoo roots shine through on the 

label featuring a Merino ram among other family 

iconography. 

History 

The farm, originally known as Benydendal and later 

Klein Benydendal, was first registered to its original 

owner, Johannes Gregorius van Helsdingen in 1813. 

By 1832, when his nephew Johannes Frederick 

inherited the property, it was a productive farm under 

15 000 vines. Not much is known about these early 

years, which saw a fairly rapid succession of ownership 

until 1843, when Sebastiaan Valentyn van Reenen a 

grandson of the formidable Cloetes, the famous Dutch 



VOC merchant family, bought the farm and renamed 

it Glen Alpine. Under the van Reenens Glen Alpine 

prospered and became a renowned wine estate 

visited by many callers to the Cape including Queen 

Victoria’s son, Prince Alfred. In 1851 the land was 

sold once more on auction and the property changed 

hands several times after that. During later years, the 

land was used primarily for small scale farming with 

fruit trees, a small vineyard and dairy, home today to 

the Constantia Glen tasting room. The land was not 

actively farmed from the 1960s until the 1990s when 

it became an elite stud farm for champion Red Angus 

breeding stock. 

Since the late 1950s, the 60 hectares of undulating 

landscape overlooking False Bay have been under 

the custodianship of the Waibel family, first as rolling 

forest land, then an Angus stud before returning to its 

historic wine farming roots. 

In 1995, shortly after the completion of the picturesque 

manor house, Alexander, the current owner and third 

generation Waibel associated with the farm, moved 

to Cape Town from Dornbirn, Austria with his family. 

Eager to transform the farm that his grandfather, 

Manfred, had bought back to its original purpose 

as an acclaimed boutique wine estate, Alexander 

and his brother-in-law, Gus Allen, changed the name 

to Constantia Glen. The first vines were planted in 

2000 with the very first vintage of Sauvignon Blanc 

harvested in 2005. 

Today, his grandfather’s pioneering spirit lives on in 

beautiful Manfred’s Legacy, a tranquil retreat ideal 

for private functions and entertaining on the farm. 

The first two Sauvignon Blanc vintages were made at 

neighbouring cellars until the completion of their own 

Constantia Glen cellar in 2007 just before the harvest 

season. 

At Constantia Glen great care is taken of every facet 

of the winemaking process. Their remarkable cool 

climate location, close proximity to the sea, altitude 

and diverse aspects are some of Constantia Glen’s 

richest assets. 

Cultivated with dedication and a singular vision, their 

31 site-specific vineyard blocks are unique in the 

Constantia Valley. The 30 hectares comprising 70% 

red and 30% white grape varieties are situated at 110 

– 250 metres above sea level. Only grapes grown 

on the estate are used for their Constantia Glen 

wine range. Painstaking attention is given to every 

vine, resulting in the extraordinary concentration of 

flavours. Each vintage grown, vinified, and bottled 

at Constantia Glen shows a clear “fingerprint” of its 

unique terroir offering wines of balance, elegance and 

remarkable character. 



Tasting Room 

Constantia Glen has an inviting tasting room situated 

a mere 20 minute drive from the Cape Town city 

centre. A stylish fusion of European and Cape design, 

this tranquil setting is the perfect backdrop for a day 

of relaxation. 

Visitors to the tasting room will be taken on a sensory 

journey of the elegant wines and mouth-watering 

food pairings while enjoying sweeping mountain 

views. Guests can look forward to a variety of wines 

in addition to the flagship Bordeaux-style blends, 

including the winemaker’s own range and the palate 

pleasing Constantia Saddle wines. The easy drinking 

Saddle range is exclusive to the tasting room and 

ideal to enjoy with friends over lunch. Guests in the 

mood for some fizz will be delighted by the Rosemarie 

& Funa Methodé Cap Classique Blanc de Blancs, 

available exclusively at the Constantia Glen tasting 

room. 

Over and above enjoying this diverse selection of 

wines, visitors can enhance their experience by 

choosing from a range of breakfast options served 

until 12h30; crispy Flammkuchen straight from the 

wood fired oven; or by adding artisanal cheese and 

charcuterie to their wine tasting. Indulge your sweet 

tooth with a finalé of rich desserts, including a baked 

chocolate fondant topped with a cherry coulis and 

served with homemade crème frâiche ice cream. The 

Constantia Glen tasting room is the ideal setting for 

a relaxing day spent taking in scenic views of lush 

vineyards and outstretched mountain foothills. 

The tasting room is open Monday to Sunday 

from 10h00 

Booking via http://www.constantiaglen.com is highly 

recommended to avoid disappointment. Look out 

for the Constantia Glen signs towards the top of 

Constantia Main Road. 

Call 021-7955639, e-mail reservations@constantiaglen. 

com, visit www.constantiaglen.com, www.facebook. 

com/ConstantiaGlen or follow @ConstantiaGlen 

on Twitter and Instagram. 

The GPS co-ordinates are S 34º 0’39.6” E 18º 24’30.6”. 


Belnori Boutiq 

By Rina Belcher 


ue Cheesery 

Belnori really did start as a project to generate an income for post-formal employment. 

I realised long ago that few South Africans would have the ability to ‘retire’ 

comfortably. Longevity, changed retirement regimes and inflation will result in one’s 

funds expiring long before you do. South Africans generally also do not have a culture 

of frugality and saving. 


Neither of us felt you could commence with a BIG 

BANG so we started slowly and built up. One of us 

had to continue working and it was considered that as 

I had good employment with a reasonable income I 

continue working. It also made much more sense for 

Norman to remain on the farm and do what had to be 

done to get us started. 

As the goats are seasonal and thus ‘dry’ during the 

Winter months, we tend to measure everything in 

Seasons. The ‘season commences when the kidding 

season starts – Spring. Once the kids are born there 

is milk! The goats continue delivering milk until about 

half-way through their pregnancy – the milk then starts 

changing in composition and quantity and we stop 

milking. The end of the season and we enter the ‘dry’ 

period of about 2-3 months. 

We started in 2002 with four goats - went to two farmer’s 

markets in 2003 and then ran out of milk. Our first 

‘real’ season started in 2003/4. 

The only Dairy Goats we were aware of when we 

first decided on the project was the Saanen breed. 

Commonly identified in RSA as the ‘Heidi’ goats. We 

have subsequently come into contact with three other 

breeds. We often wondered whether our choice would 

have been different ha we been better informed but 

there has been enough time to re-adjust opinion and 

we are more than satisfied with our initial choice. Milk 

quality and quantity depends more on good genetics 

and feeding than the type of animal. Saanens though 

do seem to be easier to handle and less boisterous. 

Mischievous enough and full of individual character 

but not aggressive at all. 

Goat milk is extremely delicate and has a fine molecular 

structure. It makes it difficult to work with – one has to 

be gentle and patient. Goats milk has A2 type protein 

which makes it more digestible. Goat’s milk is also 

naturally homogenised making it possible to freeze 

without the fat separating – a useful phenomenon. 

The milk lowers cholesterol levels. 

The biggest draw-back to Goat’s milk is the often-found 

‘barn-yard’ flavour. It is at time quite overpowering 

and been responsible for many folk not wanting to use 

any Goat’s milk products. So the product has earned 

an un-just reputation as something to be avoided at 

all costs! 

The remedy is really very simple. The culprit in the 

saga is the Buck. When in rut they exude a strong 

unpleasant odour – loved incidentally by the does. This 

odour originates from glands on their heads but more 

particularly from their own ‘Old Spice’ that they rub 

all over the does – marking their harem. This flavours 

the milk! The answer? Keep the genders apart and 

they meet only to pro-create. Once done the ‘girls’ 

are shampooed. Housekeeping and good animal 

husbandry also plays a huge role. New bedding is 

required every week – we use wood shavings – and 

the pens are kept free of droppings. Our climate is 

hot and the animals perspire too. Dirty houses and 

unclean bodies add off-flavours to the milk and this 

gives Goat products a thumbs down. 




Shampooing is done regularly during the year and in 

particular once they have kidded. In fact the Does get 

Royal treatment once they have kidded. Their udders 

are shaved – we do not want stray hair in the milk – 

their nails are cut, and their pelts brushed before they 

are shampooed. 

We milked by hand until we had thirteen goats and 

then bought the first small milk machine. All the 

milk was frozen in 5lit tubs and we only made cheese 

over week-ends. It took absolutely ages. Our first 

batch was about 5 lit made on the kitchen stove and 

there was much trial and error. Our Rottweiler was 

overweight but very happy. 

One of the major stumbling blocks in establishing 

one’s products is to find a market for them. With so 

few products on offer the only place we could start 

was at a Farmer’s/Food market. Not quite as easy as it 

sounds as there are usually already other people there 

selling Dairy Products and markets want a variety of 

products in order to attract the public. So one applies 

and you wait for a spot to open. 

By chance we stumbled on a website for South 

African Dairy and made contact with the organisation 

AgriExpo. Not only do they organise the annual 

Cheese Festival they also arrange the annual S A Dairy 

Championships. Their ‘roving Cheese Ambassador’ 

called on us and many others to encourage entries into 

both events and so we entered our first championships 

in 2004. We entered a clutch of offerings and were so 

excited to obtain two second spots – one for Feta and 

one for Chèvre. 

This single event had some major consequences. Our 

whole business plan was based on doing everything 

cash so it left little to spend on advertising and 

marketing – we had to think outside the box. 

In 2005 we won two cheese categories and then 

one’s budding business is mentioned in ‘despatches’. 

Selling directly to the public as the cheese-makers, 

gives one an edge – you are interacting with the enduser 

directly. You hear from them what they like and 

do not like. 

So this method became our strategy – enter the SA 

Champs and continue to sell directly to the public. 

There is one MAJOR proviso though. Quality, quality, 

quality. You cannot do well in a competition with a 

mediocre product and the public do not come back 

for more either. 

One aspect of the competition here that was very 

useful – and still is – is the feed-back given by the 

judges. It can be hurtful to read but it does keep one 

on the right track. 

We used this method to build our brand. Our aim 

was to make Belnori synonymous with Goat Cheese. 

Locally we are achieving that aim. Since 2005 and 

including the 2018 results we have delivered 48 SA 

Champions across all cheese types and all milk types. 

We are very proud of our Qualité awards of which we 

now have nine – four awarded in 2018. Norman’s 

Feta was the first Goat’s cheese ever to be awarded 

A Qualité 


Our next challenge was to find an identity for the 

cheese we made. ‘Goat’s Gouda’ is, in my opinion, a 

contradiction of terms. Gouda is, first and foremost, 

a bovine product. The public also have an idea of 

what a Gouda tastes like. Eat my offerings and it does 

not fit their preconceived mental and palate profile 

and they shoot it down. Also no two cheeseries even 

when they use pretty much the same guide-lines will 

produce exactly the same cheese. 

So we gave our cheeses their own identity. The 

hallmark of handcrafted Goat’s cheese – in fact any 

artisanal product – is it its individuality. Our small farm 

is in what used to be a large Wattle plantation years 

ago and we still have large tracts of self-generating 

trees. The dry branches that fall off lie on the bed of 

the forest and cause quite a tangle. Our first semihard 

cheese was called ‘Tanglewood’. Some of the 

local Gauteng customers found it a trifle strong and 

we developed a slightly milder cheese Highvelder 

Classic. Then came Mulderswood (with Madagascan 

green peppercorns), Nederwood (with Cumin seeds) 

and Junior (obviously milder still). 

A lack of funds forced me to think a little about how 

to wax the cheeses. I loved the rich vibrant colours 

produced by a Cape concern – Navy Blue, Chocolate 

Brown, Dark Green, Black, Amber and a rich Maroon. 

The only way I could cope was to dribble the wax over 

the cheese in what is now our signature way of waxing. 

We soon started experimenting with different cultures 

and styles and even developing our own ideas. 

The soft and semi-soft cheeses were not forgotten and 

there too our range developed. I worked for years on 

trying to perfect the Goat Yoghurt. The first samples 

sent to the SA Champs solicited rather unflattering 

comments. I could not quite believe that the judges 

did not agree with my assessment! In 2015 I had the 




privilege of attending a Congress in Limassol, Cyprus 

and was really taken with the texture of their yoghurt. 

I came back and for the umpteenth time adjusted 

methods here. Then I was really satisfied. We now 

produce a thick creamy yoghurt free of all additives 

and sugar – it is delicious. 

Other soft cheeses that were developed is St 

Catherine, a small Camembert-style cheese, Snow 

Queen an oblong-shaped Brie-style cheese and one 

of our top sellers – Forest Phantom. This comes in a 

125g Mini-Log, 400g Pyramid and 850g Log. It is a 

Chèvre, inoculated with white mould and then rolled 

in ash. It is left to mature and is ready when the white 

mould has grown through the ash. 

Forest Phantom was originally named Phantom 

Forest. There are heavy mists in our area and when 

it swirls around one often cannot see the Wattle 

forest. It appears and disappears as the mist swirls – a 

Phantom Forest. When the cheese was sold to a chef 

at an Eco-resort in the Southern Cape an objection 

was made about the appellation as the place too was 

called Phantom Forest. While I had no intention of 

abandoning the name, I was no longer as content as 

I like to be. On another misty morning I sat on the 

back step of the cheesery contemplating the mist and 

lamenting the air of dissatisfaction I now felt about 

my favourite Phantom cheese. Eureka! A brand new 

idea! I changed the name to Forest Phantom. My 

contentment returned and I remain eternally grateful 

for the unnecessary complaint. 

A simple matter such as labels is also a major headache 

for the smaller operators – particularly when 

having a large range of cheese. We eventually solved 

the problem by having our logo pre-printed on decent 

labels and then overprinting these ourselves as and 

when needed. Saved a huge amount of money and 

eliminated the need to print more than needed. 

One thing we could not really do is have the gorgeous 

labels printed such as those used overseas. The small 

quantities we use make it totally uneconomical. We 

have solved this problem by decoupaging our cheese 

and this has worked very well indeed for our African 

range that sports lovely African-type scenes. I was 

born in Zambia, Norman while born in Cape Town, 

went to school in Zambia and we both ended up in 

Zimbabwe. Between Zambia and Zimbabwe I spent 

time in Uganda and Kenya and their my heart still lives! 

The African range has Kilembe, Kabaka and Kilimanjaro 

(Goat), Serengeti (Sheep) and Kalabash and Amboseli 

(Bovine). 

There are also a few more – Balmoral and Belmont 

(Bovine) and Benedictus and Sonata (Sheep). 

Some nine years ago we bought half a dozen East 

Friesian Dairy Sheep in Sutherland and I have been 

pottering about with these. We seem to breed more 

rams than ewes but it is what it is. Not much milk 

but it has a terrifically high yield and makes a superb 

cheese. I soldier on. 

We purchase excellent Jersey milk from a local farmer 

who has a very good herd and takes pride in producing 



the very best milk. Ideal for cheese making. What 

we have done over the years is make with the other 

milks what we already make with goat’s milk. It has 

been amazing to work with the three different milks – 

and what a difference between the three! 

So Tanglewood, Balmoral and Serengeti are all 

the same style. So too is Kilembe, Kalabash and 

Benedictus. Also - St Catherine’s, Snow Drop and 

Sonata. 

We were first invited to enter the World Cheese Awards 

in 2006 and excitedly dipped our toes in the unknown. 

One has no feed-back from this event. If the cheese 

does not achieve a Bronze, Silver or Gold – it does not 

achieve. Medals are not awarded for position but for 

points gained. Thus you could have 5 cheeses from 

one table judged to be of a Gold standard. 

We achieved nothing in 2006. Nor 2007. Nor 2008. 

In despair Norman suggested I give up as he felt 

we clearly did not reach the lofty heights required. I 

entered all the same – without his knowledge. Just 

one cheese, a simple Feta that he made and we 

managed a Silver! It was glorious. We have entered 

every year since and have done splendidly. 

Our Benedictus achieved a Super Gold in 2016. 

About seventy-odd cheeses are awarded Super 

Gold – the best of the Golds on the table. From this 

sixteen are selected to go forward for a second round 

of judging by the Supreme Judges and the Winner 

chosen from this by all the judges scoring all sixteen 

cheeses. Benedictus did not go forward but it was 

the highest scoring cheese from RSA and received the 

AgriExpo Trophy for the best South African cheese. 

In 2017 we sent five entries and received four medals. 

In 2018 we sent five entries again and received 

five medals amongst which were two Super Golds. 

Kilembe and Kalabash – among the top 78 from 3472 

entries. Kalabash made it no higher but Kilembe went 

through with the top 16 and ended 12th in the world. 

We were honoured to again receive the AgriExpo 

trophy for the top South African entry. We are now 

the happy recipients of 28 World Awards. 

Apart from taking care of the Goats / Sheep and 

making cheese we have been very active in the Dairy 

Goat Industry. I have arranged seven Dairy Information 

Days – five of which were held here on the farm. These 

are great days. For a small fee we invite providers 

of goods and services to the industry to exhibit here, 

organise five speakers to chat on pertinent topics and 

get farmers and prospective – many emerging – dairy 

farmers to attend. It is a lovely social occasion too. 

Since 2018 we joined forces with the ALFA Livestock 

show that is held over three days in Parys and we 

exhibit the entire Small Stock Dairy aspect there. 

We have close contact with Dairy Goat farmers 

elsewhere in Africa where we promote the benefits 


of the industry. Norman recently sold more than 85 

goats to Botswana to five different farmers. There has 

also been visits from a Zambian farmer interested in 

the industry. 

At home we have a splendid team that work with us. 

Many are multi-functional and we have over the past 9 

years in particular built a strong team that support one 

another and take great pride in the cheesery and their 

contribution to it. 

As we, like our cheeses, age we have this 

team of excellence who will carry on 

the task. 


T18.23 

Wine Made Art 

TOKARA, an award-winning wine estate in Stellenbosch, 

has been named as one of the World’s Top 50 Most 

Admired Wine Brands for 2018, by the prestigious 

UK-based magazine, Drinks International. 

www.tokara.com T: +27 (0) 21 808 5900 E: wine@tokara.com 

Not for sale to persons under the age of 18. Enjoy responsibly.

Contributors 

List 

www.copelandrum.com 

james@copelandrum.com 

www.avontuurestate.co.za 

www.constantiaglen.com 

www.babettesbread.co.za 

Tel: +27 (0)28 2121107 

info@creationwines.com 

www.creationwnes.com 

www.belnori.com 

Contact details are 

cultureclubcheese@gmail.com 

www.cultureclubcheese.co.za 

087 150 9118 

wayne@buffaloridge.co.za 

www.buffaloridge.co.za 

082 375 0977 

Telephone: +27 (0)21 2002580 

cheese@dalewood.co.za 

www.dalewood.co.za 


www.derustica.co.za 

Cedar Square Fourways • Tel: 011 467 9709 

www.popsicles.com 

Ginifer Small Batch Handcrafted 

Tel: 011 608 1838 

http://www.ahbev.com/. 

Telephone: +27 (0)44 213 3314 

www.dekrans.co.za 

Website: www.draymans.com 

Office Tel: 012 804 8800 

Moritz Cell : 082 787 9136 

E-mail: info@draymans.co.za 

Address: 222 Dykor Road, 

Silverton, Pretoria, 0184 

GOAT PETER 

Contact Us 

Alastair: Cellphone: + 27 72 136 2087 

Marianne: Cellphone: + 27 83 268 6709 

Sales: Hazel Food Market in Hazelwood; Pretoria 

www.hazelfoodmarket.co.za 

every Saturday from 08:00 to 14:00 

Enquries: 012 205 1271 

Trade: Kyle 071 631 9003 

www.flowstone.co.za 

Tasting Room: 7 Hopkins Street 

Salt River, Cape Town 

Follow us on Facebook, 

Instagram and Twitter 

@HopeOnHopkins #choosehope 

www.hopeonhopkins.co.za 


Websites : www.hydeawayfarm.co.za 

Dairy Product Orders, Farm Visits and 

General Enquiries 

Dinki Hyde 0832543921 

dinki@hydeawayfarm.co.za 

www.leonista.co.za 

Facebook: @leonista_100%agavespirit 

Inst: leonista_spirit 

Twitter@leonista_spirit 

082 418 6121 • inyamazanefarm@gmail.com 

Telephone: +27 79 2071061 

www.lucaniadairies.za.net 

www.jackiecameron.co.za 

Telephone: 021 421 1000 

www.originroasting.co.za 

Telephone:021 807 3095 

www.laborie.co.za 

QUALITO DISTILLERY 

36 Potgieter Street, Phalaborwa 1390 Limpopo 

South Africa 

(064) 522 7600 

Raw Honey 

www.lapetitefrance.co.za 

www.rawhoney.biz 

caroline@rawhoney.biz 


www.roodeberg.com 

Website: https://www.triplethree.co.za 

www.steenbergfarm.com or 

#LiveSteenberg on 

Twitter @SteenbergWines and 

Facebook at facebook.com/steenbergestate. 

vineyards@endlessgroup.co.za 

028 284 9488 

Website - www.thegourmetgreek.com 

Email - dimitriades@telkomsa.net 

Facebook - The Gourmet Greek 

www.zevenwacht.co.za 

Tel: +27 219005700 

Fromage 


Telephone: 021 808 5900 

www.tokara.com 

Cell: +27 713944939 

Facebook: @FromageMag 


Experience the abu 

ZEVENW 

Experience the finely crafted elegance and fascinating variety of 

our wines in the leisurely atmosphere of the tasting room. 

The picturesque Estate offers visitors dining, accommodation, 

conferencing, banqueting as well as the Bakwena Spa.

ndant delights of 

ACHT

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Portuguese 

Style Wines 

De Krans logo gscale 1.pdf 1 2016/10/11 4:08 PM 

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