Review: Lunch at Longridge Wine Estate

22 May

Longridge against the Helderberg mountains (picture from www.longridge.co.za)

There are many wine farms in and around Stellenbosch – more than 300 to be exact. Many of them make and serve world class wines. Many of them have great restaurants – some better than others. And then a good few have access to the brilliant views of the surrounding mountains, vineyards and even iconic Table Mountain in the background. Longridge Wine Estate is one of the destinations that have all of the above.

Situated in the Stellenbosch region on the slopes of the Helderberg mountain range, the farm was first registered in 1841 and underwent a few name changes before finally being called Longridge in 1992, when commercial wine production first started. Today, biodynamic viticultural methods are utilised to the fullest in their vineyards, where they strive to produce excellent quality wines while minimalising the impact they have on the environment. Their vines, herbs and vegetables are free from artificial pesticides, herbicides, fungicides and fertilizers. The farm is also home to cattle that are free to wander the farm and provide manure that can later be used as compost.

I was invited to experience a food and wine extravaganza last week at Longridge, curated by their culinary consultant Marilou Marais in association with winemaker Jasper Raats and head chef Maritz Jacobs. I was in awe of the brilliance of this lunch – a contemporary yet unpretentious display of simple, seasonal ingredients in the most delicious way, pairing to a tee with Longridge’s world class wines (I will visit soon for a full tasting). The hospitality and generosity of the Longridge team seeps into the atmosphere, and I felt so genuinely at home.

Here is my experience in pictures:

A view from the restaurant towards the stoep, wine tasting area and vegetable gardens.

The vegetable garden area.

Longridge Vintage Reserve Brut 2009 on arrival, served with delicious canapés of fresh oysters, chicken skin “crackers” and truffled mushroom arancini.

Chef Maritz Jacobs, Marilou Marais (culinary consultant) and Jasper Raats (winemaker) of Longridge.

The restaurant interior at Longridge.

Our lunch menu.

Bread board.

First course: broccoli and romanesco, parmesan custard & baby spinach salad. Served with Driefontein Sauvignon Blanc 2015.

Second course: fragrant winter squash soup, poached trout & vadouvan spice. Served with Longridge Organic Chardonnay 2015.

Second course: baby potatoes, kaiins, coffee and mushrooms. Served with Die Plek Cinsaut 2015.

Fourth course: Farmer Angus thick flank, bone marrow drusted fillet, horseradish cream & Jerusalem artichoke. Served with Longridge Ekliptika 2013.

Dessert: caramelised Granny Smith apple dauphinoise with homemade Madagascan vanilla ice cream. Served with Longridge Edelgoud 2011.

Chef Maritz Jacobs and his star pastry chef, having a laugh with guests.

Thank you to Longridge Wine Estate for hosting me at this memorable lunch. Thank you also to Carina Diedericks-Hugo of Mabalel Communications for the invitation and for your part in creating this top event.

THE WINE SHOP:

Tastings Monday to Saturday, 10am to 16:30
Wine sales Monday to Saturday, 10am to 5pm
Closed Sunday, 1 January, Good Friday and Christmas Day.

THE RESTAURANT:

The menu changes regularly, and can be viewed here.

R225 for two courses, R295 for three courses.

Tuesdays Open for dinner only.
Wednesday to Saturday Lunch  and dinner.
Sundays Open for lunch only.
Closed Mondays, Good Friday, Christmas Day.

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