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DISCOVER THE SIMONSBERG AT CAPE WINE 2018

DISCOVER THE SIMONSBERG AT CAPE WINE 2018


For the first time in Cape Wine history, ten producers spanning Stellenbosch and Paarl will gather
around the striking mountain that unites them, to provide visitors with a 360 degree tasting
experience of the majestic Simonsberg, where wine has been grown since the 17th century.
It has taken months of planning and coordination to orchestrate a stand that brings together a group
of wineries that are in many ways strikingly different, yet share common values, borders and most
importantly, the unique terroir of the Simonsberg. Participants include some of the most prominent
names encircling the mountain, namely Backsberg, Delheim, Glen Carlou, Marianne, Muratie, Noble
Hill, Plaisir de Merle, Remhoogte, Rustenburg and Vrede en Lust.


It is arguably rare to find such a distinct group of producers, many of which have been established for
over a century and form part of different wine routes, appellations and trade organisations,
collaborating under the unofficial banner of Simonsberg wine, which is neither an official Wine of
Origin nor a formally recognised wine route. In essence, the concept for the stand is simply a group of
neighbours united around a collective symbol: their cherished home.


Not only will Cape Wine visitors have a chance to sample a selection of the 285 unique wines
produced on Simonsberg terroir, but they will also have the opportunity to physically move around the
mountain - or at least a large-scale 3D representation thereof. Constructed from 29 layers of wood,
laser cut to accurately follow the curves and contours of the Simonsberg, the 3.5m-long model will
provide guests with a detailed perspective of the mountain, without having to make the 45-minute
trek from Cape Town. Quite literally, this turns a certain famous proverb on its head: if you can’t bring
Cape Wine to the Simonsberg, bring the Simonsberg to Cape Wine.

Discover the Simonsberg at stand K107 at the CTICC from 12 - 14 September.

Get in touch:
Instagram: @simonsberg_wine
Twitter: @simonsberg_wine
Facebook: Simonsberg wine
E-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

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New Wine & Fynbos Cupcake pairing highlights Delheim's eco-passion

New Wine & Fynbos Cupcake pairing highlights Delheim's eco-passion

Taste the Cape Floral Kingdom in this Stellenbosch estate's unique offering

 Delheim has always been famous for its tasting room pairing of bespoke cupcakes with its wines. Now, the experience goes next-level with an all-new twist of this evergreen favourite that puts the Cape's famous Floral Kingdom and the Stellenbosch stalwart's eco-friendly winemaking front-and-centre.

This is Delheim's Wine & Fynbos Cupcake Pairing - the latest addition that employs an entirely new range of fynbos-inspired cupcakes to showcase the excellence of Delheim wines. Significantly, the experience launches in the most floral month of the year and just the day to celebrate South Africa's unique treasures: September 24, National Heritage Day.

The new offering makes a fitting addition to Delheim, which is home to the Boland Granite fynbos type and has long been an ambassador for eco-friendly farm practice and sustainable winemaking.

There are four cupcakes in the line-up.

The fynbos honey cupcake was created using locally-produced Cape coast honey and icing that is cream cheese with honey-based. It is paired with Delheim Merlot and highlights the wine's red fruit flavours. Notes of blueberries and plums fit sublimely with the sweet honey of the baked treat.

The honeybush cupcake incorporates fine grade honeybush tea leaves and a plain cream icing, and is paired with the Delheim Chardonnay Sur Lie. The wine's flavours of apple, citrus, stone fruit and a touch of oak and minerality blend in unison with those in the cupcake – sweet and fruity notes of floral blooms with vegetative tinge.

A buchu cupcake was developed using a highly concentrated tincture by Durban-based herbal laboratory Phyto-Force. The icing is cream cheese and lemon-based, which adds a zing that fits perfectly when served with the Delheim Gewurztraminer. The wine is known for its aromas of orange blossom, Turkish delight and lychee on a backdrop of citrus zest and is a fine partner to the fresh, crisp bite of buchu.

The rooibos cupcake features extracted rooibos espresso as an ingredient and is topped with icing of cream cheese and cinnamon. The creation is paired with Delheim Pinotage, which shows clove, Asian spice and dark berry flavours with a nuance of oak.  

The natural character of the pairing components – the fynbos-inspired cupcakes and wines – are the thin edge of the wedge of environmental thoughtfulness that has been part of Delheim recipe for decades. The farm's first environmental management plan was written in 1976.

In the context of especially fynbos conservation, contributions by Delheim and farms like it have been invaluable. Fynbos is a sub-set of the Cape Floral Kingdom, the smallest of the six Floral Kingdoms in the world, and the only one entirely contained within a single country.

According to the SA National Biodiversity Institute, over one third of all plant species in the country occur in the Cape Floral Kingdom. The organisation adds however that "distressingly, some three-quarters of all plants in the South African Red Data Book occur in the Cape Floral Kingdom: 1 700 plant species are threatened to some extent with extinction".

As a WWF-SA Conservation Champion, Delheim is acknowledged as an industry leader for its commitment to conservation, responsible production practices, integrated environmental management systems. It is also a founder member of the Greater Simonsberg Conservancy under Cape Nature's stewardship programme, actively participating in protection and conservation.

Among its initiatives, Delheim uses a bio-natural water management plant that recycles all cellar waste water on the farm; takes care to preserve substantial tracts of mountain fynbos and promote a bio-diversity; and, encourages parasitic insects to control pests in the vineyards.

The result has led to Delheim being home to 120 different species of indigenous plants and animals.

Among Delheim's other environmental highlights, an assortment of carefully developed dams, ponds and waterways have promoted a rich diversity of bird-life. There is a pair of breeding Blue Cranes on the farm while African Fish Eagles are regular visitors. On the Klapmutskop, which forms part of Delheim’s Vera Cruz property, a 300-year old yellowwood was discovered and is recorded as the oldest tree in an indigenous yellowwood forest in the country. Another protected plant, the Silver Tree, occurs naturally at Delheim and Delheim data shows the recovery of its endangered Renosterveld – another endangered component of the Cape Floral Kingdom.

The Delheim Wine & Fynbos Cupcake Pairing is available at R120 per person. Bookings are preferred while the experience for walk-in visitors is subject to availability. Reservation is essential for groups larger than nine people. To book, email This email address is being protected from spambots. You need JavaScript enabled to view it..

For more information, visit www.delheim.com or contact Delheim on This email address is being protected from spambots. You need JavaScript enabled to view it. or 021 888 4600. Also find Delheim on Facebook, Twitter @Delheim and Instagram @delheimwines.

Delheim Estate is in the Simonsberg sub-region of the Stellenbosch Wine Routes, on the Knorhoek Road, off the R44.

 

Issued by: Random Hat Communications                        Issued on behalf of: Delheim Estate                  

Contact person: Leanne Sutherland                                Contact person: Dani van Zyl

Tel: 021 849 8830/083 564 0876                                    Tel: 021 888 4618         

Email: This email address is being protected from spambots. You need JavaScript enabled to view it.                                    Email: This email address is being protected from spambots. You need JavaScript enabled to view it.

 

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Chenin blanc takes flight again in Delheim's latest Wild Ferment

Chenin blanc takes flight again in Delheim's latest Wild Ferment

Bobbejaan & Ou Jong Steen produce yet another glowing ambassador for holistic farming

 

The latest vintage of Delheim Chenin Blanc Wild Ferment is out! The fourth vintage of this wine is renowned for the sublime intensity of flavour and aroma. The Chenin Blanc Wild Ferment 2017 forms part of a distinctive portfolio of well-crafted wines. In the glass, the wine shows a vibrant colour of pale straw with a green hue. Its sensory character is reminiscent of barley, apricots and peaches, underpinned by well-balanced acidity and oak. On the palate, citrus emerges and lingers.

In addition to its spontaneous fermentation by indigenous yeast, the wine is matured in 500 litres French oak barrels to emphasize depth of flavour on the palate. The approach has made every new vintage of Delheim Chenin Blanc Wild Ferment enthusiastically anticipated by the wine-loving public.

The wine is a calling card for the Stellenbosch stalwart's environmental focus. As a WWF-SA Conservation Champion, Delheim is acknowledged as an industry leader for its commitment to conservation, responsible production practices, integrated environmental management systems. It is also a founder member of the Greater Simonsberg Conservancy under Cape Nature's stewardship programme, actively participating in protection and conservation through sustainable practice.

Among its initiatives, Delheim uses a bio-natural water management plant that recycles all cellar waste water on the farm; takes care to preserve substantial tracts of mountain fynbos and promote a healthy bio-diversity.

From this heritage is born the Delheim Chenin Blanc Wild Ferment.

The harvest of 2017 delivered fruit-forward wines. The Chenin blanc fruit stems from two vineyard blocks – Bobbejaan, named for the baboons that used to regularly raid these vines; and, Ou Jong Steen, where some rows were planted one year prior to the other. The former block is 15 years old, the latter, 30 years.

Grapes from each were harvested at different ripening stages and their fruit treated differently in the cellar – one whole-bunch pressed, the other destemmed and crushed. The juice was settled for one day still containing particles as this was settled by gravity. It was racked, where the juice was allowed to ferment by indigenous strains of yeast, naturally occurring in the cellar environment and vineyards. By allowing a variety of strains to ferment the juice, along with ageing of the wine on its fine lees, contribute to the unique character of flavours and aroma that result in the beautiful Delheim Chenin Blanc Wild Ferment.

The Delheim Chenin Blanc Wild Ferment 2017 will pair well with servings of herb-crusted goat’s cheese, oyster mushrooms and southeast Asian-inspired dishes. For vegetarian dishes, try this wine with wild mushroom risotto or mustard and honey-glazed carrots. Delheim Garden Restaurant likes to pair this with Masala Chicken Salad.

The Delheim Chenin Blanc Wild Ferment 2017 is available from the winery, on the wine lists of numerous fine restaurants and at leading wine retailers. It is priced to sell from R125/bottle.

For more information, visit www.delheim.com or contact Delheim on This email address is being protected from spambots. You need JavaScript enabled to view it. or 021 888 4600. Also find Delheim on Facebook, Twitter @Delheim and Instagram @delheimwines.

Delheim Estate is in the Simonsberg sub-region of the Stellenbosch Wine Routes, on the Knorhoek Road, off the R44.

 

 

 

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DELHEIM'S AWARD-WINNING EDELSPATZ NOBLE LATE HARVEST IS BACK

DELHEIM'S AWARD-WINNING EDELSPATZ NOBLE LATE HARVEST IS BACK

DELHEIM'S AWARD-WINNING EDELSPATZ NOBLE LATE HARVEST IS BACK

For two long years, drought has kept Delheim from making its famed Edelspatz noble late harvest wine. This vintage however, the wine that's widely regarded as one of South Africa’s best dessert wines, is finally back.

The popular Rhine Riesling can only be made in years when nature provides conditions that are ideal for its production. Noble late harvest wine requires the natural occurrence of a vineyard fungus, Botrytis cinerea, that removes water from grapes and leads to the concentration of sugars and flavours. This desirable “noble rot” relies on wet and humid conditions, which are unlikely during drought.

Edelspatz's heritage and award-winning excellence, combined with this vagary of nature, make the wine's arrival always eagerly awaited.

Drought put paid to Edelspatz in 2016 and 2017 - the first time since Delheim started producing this wine in 1979 that it was absent for two consecutive years.

According to Delheim winemaker Altus Treurnicht, important contributors to this year's harvest being realised was the occurrence of sufficient water at necessary periods during fruit development; and, leaf-cover that trapped moisture and encouraged the ideal micro-climate.

The 2018 harvest took place from March 28 to May 17, concluding at the start of autumn.

The Delheim Edelspatz Noble Late Harvest is traditionally made from a single 33-year-old vineyard that only yields around three tons of grapes per hectare. The last vintage, the sold-out 2015, achieved amongst other accolades, five stars in Platter’s South African Wine Guide.

The 2018 vintage is available in a 375ml bottle at R285 each.

For more information or direct wine orders contact Delheim Estate at tel: 021 888 4600 or email: This email address is being protected from spambots. You need JavaScript enabled to view it.. Orders can be placed from end of August.

 

 

 

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New vintage release of Delheim's vegan-friendly Rosé and Sauvignon Blanc

New vintage release of Delheim's vegan-friendly Rosé and Sauvignon Blanc

Cellar gems put the sparkle back into Meatless Mondays

A pair of Delheim's latest wine releases is sure to put a spring in the step of wine-lovers who are vegans. That's because unlike most other wineries, the famous Stellenbosch winery used zero animal products traditionally used in winemaking to produce its 2018 Delheim Pinotage Rosé and Sauvignon Blanc.

Animal products derived from milk, eggs, fish and including gelatine are used in a part of the winemaking process to fine and clarify the liquid before it is bottled. This limits the number of wines available to vegans and vegetarians. Delheim has however only used a type of clay called Bentonite and a plant-derived protein in the winemaking process of these two popular wines.

Its strategy reflects a wider philosophy at the farm of environmental awareness as a founder member of the Greater Simonsberg Conservancy, audited member of WIETA (Wine Industry Ethical Trade Association) and BWI (Biodiversity and Wine Initiative) WWF Conservation Champion.

The Delheim Pinotage Rosé was first created by Delheim patriarch and industry legend Spatz Sperling. This famed blush has a loyal following since its1976 launch as the first Pinotage Rosé in South Africa and in recent years alone, it was recognised three times as the best Rosé in the German market by the prestigious Weinwirtschaft magazine.

"Although we had severe dry conditions, the average temperature during the harvest period was cooler than previous years," says winemaker Altus Treurnicht. The result was slower ripening, which is ideal for the development of fruit, while the smaller size of the berries caused by drought came with its own challenge of extracting juice gently to retain the elegance of the Pinotage grapes.

Vinification resulted in a wine with a rich salmon colour with vibrant pink hue. On the nose, it shows notes of pomegranate and cranberry with nuances of candy floss and blossoms. Delicate flavours of red berry fruit linger on the palate and add to the freshness of this fruit-forward yet balanced wine.

Reminiscent of a perky spring breeze, the vegan-friendly 2018 rosé also features a splash of Muscat de Frontignan (3.5%), which balances the crisp acidity and red berry sweetness with a juicy fruit character and adds to the vibrant perfume character of the wine.

"There is no limit when it comes to food that will match this elegant rosé - From pastas to chicken and shellfish," Altus reckons. "Being a vegan-friendly wine, why not try it with roasted rainbow vegetables with Chimichurri or a curried sweet potato and freekeh salad." 

The 2018 Delheim Sauvignon Blanc was similarly impacted by the dry conditions. "Conditions like these have a specific effect on the aromatic profile of Sauvignon blanc," he says. "In this wine, the profile is more tropical fruit."

As with the Rosé from a variety of ideal sites, grapes were picked in coolness of early morning. Harvesting was also done to a schedule aimed at ensuring complexity in the wine. Once bottled, the wine revealed a light green hue with aromas of tropical fruit, citrus and gooseberry. On the palate, there's green figs and lime.

For food pairing, the 2018 Delheim Sauvignon Blanc does well with a grilled aubergine bake (or grilled line fish for ‘flexitarians’) as well as a variety of season-inspired salads.

These vegan-friendly wines are available at leading wine retailers and restaurants, as well as from the farm. They sell for around R75 for the Rosé and R79 for the Sauvignon Blanc.

For more information, visit www.delheim.com or contact Delheim on This email address is being protected from spambots. You need JavaScript enabled to view it. or

021 888 4600. Also find Delheim on Facebook, Twitter @Delheim and Instagram @delheimwines.

 

 

 

 

 

 

 

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Delheim is a proud member of the following organisations:

Wieta IPW Simonsberg Conservancy  CVC 

 

Delheim

Tel: +27 (0) 21 888 4600
Fax: +27 (0) 21 888 4601
info@delheim.com

Garden Restaurant

Tel: +27 (0) 21 888 4607
restaurant@delheim.com
GPS: S 33 52' 10"   E 18 53' 08"

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