La Beryl Blanc is a traditional straw wine or vin de paille style dessert wine. The grapes are allowed to dry on straw mats prior to fermentation, raising the sugar levels and intensifying the flavours. This wine is named to honour my late mother, Beryl Back. Charles Back Read more »
Fairview’s innovative recipe Brie – not too firm and not too runny!
This Jersey cows’ milk Brie is mild and creamy, with an even, supple texture and characteristic savoury flavour. Our Ripe & Ready cheeses are produced to be ready to enjoy as soon as you purchase them. So don’t worry if you have left it to the last minute to stock up for your cheeseboard! Although it will continue to soften slightly as they mature, the body of this cheese will not ooze like some traditional Brie. Read more »
As a young boy, I spent hours listening to the anecdotes of an old man who we affectionately called Oom Pagel (Uncle Pagel). He was a handsome man with a drooping moustache, a descendent of the Malay slaves brought to the Cape by the Dutch. I was fascinated by his stories which spanned a century of the life and times at Fairview. These stories instilled in me a love of the land and a respect for the people who worked it. Between all these stories, Oom Pagel still found time to grow champion vegetables. Oom Pagel’s 12 children were born at Fairview, and a number of his grand and great-grand children live and work with us today. Semillon was Oom Pagel’s favourite grape, so it is fitting that we honour him with this wine.
Charles Back Read more »
As a young boy, I spent hours listening to the anecdotes of an old man who we affectionately called Oom Pagel (Uncle Pagel). He was a handsome man with a drooping moustache, a descendent of the Malay slaves brought to the Cape by the Dutch. I was fascinated by his stories which spanned a century of the life and times at Fairview. These stories instilled in me a love of the land and a respect for the people who worked it. Between all these stories, Oom Pagel still found time to grow champion vegetables. Oom Pagel’s 12 children were born at Fairview, and a number of his grand and great-grand children live and work with us today. Semillon was Oom Pagel’s favourite grape, so it is fitting that we honour him with this wine.
Charles Back Read more »
Our ever-popular Camembert – not too firm and not too runny!
This Jersey cows’ milk Camembert is mild and creamy, with an even, supple texture and characteristic savoury flavour. Our Ripe & Ready cheeses are produced to be ready to enjoy as soon as you purchase them. So don’t worry if you have left it to the last minute to stock up for your cheeseboard! Although it will continue to soften slightly as they mature, the body of this cheese will not ooze like some traditional Camembert, such as our Roydon. Read more »
South Africa’s only reduced fat Camembert. Ripe & Ready to eat!
This Jersey cows’ milk camembert is mild and creamy, with an even, supple texture and characteristic savoury flavour. During production our cheesemakers remove extra milk fats, resulting in a lower fat cheese but still retaining the characteristic Camembert flavour. Our Ripe & Ready cheeses are produced to be ready to enjoy as soon as you purchase them. So don’t worry if you have left it to the last minute to stock up for your cheeseboard! Read more »
A Calderata is the traditional Catalan upright earthenware pot used for the preparation of deep, flavourful dishes. This wine is a perfect match for these, as well as the rustic flavours of Cape Mediterranean cooking. Read more »
A traditional recipe, full flavoured, soft white mould cheese with a creamy ‘mushroom’ flavour. This Brie will ripen from the outside towards the center. Enzymes produced by the white mould interact with the cheese proteins to give the characteristic soft texture and a flavour that will intensify with ripening. This ia an ideal Brie for cheese boards and cooking. Read more »
Produced in very small volumes, this wine is the red stablemate of the La Beryl Blanc. This straw wine is produced using the traditional vin de paille method and shows intense, concentrated flavours and opulence. Read more »
First Prize at the 2010 South African National Dairy Championships.
Our flagship cheese, Royon Camembert is crafted using a secret, traditional recipe and is named in honour of one of Fairview’s earlier cheesemakers. It is produced in the traditional French method, with a dash of our goats’ milk to give farmhouse flavour and characteristics. Roydon Camembert ripens from the outside towards the center and should be enjoyed in the ten days preceeding its best before date for optimum flavour. Read more »
At 33°44’ latitude 18°48’ longitude, the surveyor general’s trigonometric beacon 194 rises above a mound of ancient metamorphic shale. Formerly the bed of a primordial ocean, these shales were blasted into a mound by the heating actions of magma penetrating close to the earth’s surface. The Dreyer family has farmed in Paarl since 1705. Willie, the present generation Dreyer farmer, has an intimate knowledge of dry land farming. Unirrigated bush vines battle through large, flat, grey shale stone. The roots must claw their way deep beneath the rock in search of moisture and nutrients. Nature and the farmer work a double shift: the Glenrosa soils of Paarl encourage grape bunches with tiny berries; the vines are pruned to bear a small crop. The joint result is a wine of considerable concentration and distinction.
Charles Back Read more »
At 33°44’ latitude 18°48’ longitude, the surveyor general’s trigonometric beacon 194 rises above a mound of ancient metamorphic shale. Formerly the bed of a primordial ocean, these shales were blasted into a mound by the heating actions of magma penetrating close to the earth’s surface. The Dreyer family has farmed in Paarl since 1705. Willie, the present generation Dreyer farmer, has an intimate knowledge of dry land farming. Unirrigated bush vines battle through large, flat, grey shale stone. The roots must claw their way deep beneath the rock in search of moisture and nutrients. Nature and the farmer work a double shift: the Glenrosa soils of Paarl encourage grape bunches with tiny berries; the vines are pruned to bear a small crop. The joint result is a wine of considerable concentration and distinction.
Charles Back Read more »
A fusion of two classic cheese making styles. Bleu en Blanc has the outer shell of a handcrafted Camembert infused with marbled blue mould veins, providing a subtle blue flavour from within. This is a fantastic table cheese, served with fresh Goatshed baguette, a crisp summer salad and extra virgin olive oil. Read more »
Traditional recipe cows’ milk cream cheese rolled in freshly ground black pepper. This is one of our most popular cheeses, both in the tasting room and for enjoying at home. It’s great on a fresh baked potato or use it to stuff chicken breasts for a delicious alternative. Read more »
Eenzaamheid is ownded by Christo Briers-Louw, whose family has owned this land since 1775. Christo is a dedicated farmer, who has an intimate knowledge of the soils of Paarl. The gravely, decomposed shale soils of Paarl allow Shiraz to ripen without irrigation, producing wines of great expression and concentration.
This wine was previously known at Solitude Shiraz. Read more »
Traditional recipe cows’ milk cream cheese rolled in Chakalaka spices. Chakalaka is a traditional South African relish with a lovely spicy kick to it and we found that these flavours go excellently with our cream cheese. Read more »
The Swartland (Black Land) region of the Cape gets its name from the indigenous veld “Rhinoceros Veld” which has a natural dark shade. This region has been farmed since the early 1700, by free burghers who were settled by the Dutch East India Company to provide supplies for the company’s ships sailing to the spice islands in the east. Wild animals often preyed on the burghers’ sheep, and competed for food and water. This provided an excuse to defy the administrators of the Cape, and start wine production in this region. The Jakkalsfontein vineyards are situated around a spring where, to this day, the eerie evening calls of black-backed jackals can be heard. Old unirrigated bush vines produce bunches of Shiraz grapes with small berries, resulting in a concentrated berry and spice laden wine with a long finish.
Charles Back Read more »
This vintage of Fairview’s much loved fortified red dessert wine is made using Shiraz. It has rich spicy fruit flavours and is a perfect partner to Fairview’s range of blue cheeses. Read more »
Traditional recipe Jersey cows’ milk cream cheese with French Onion & Chives. This is a versatile cooking cheese, and is superb when tossed with fresh egg pasta and grilled Mediterranean vegetables. Read more »
Traditional Jersey cows’ milk cream cheese rolled in a Sweet Chilli topping. Our most recent addition to our popular range of cream cheeses, it is delicious with crudites or crackers and is a great way to spice up baked potatoes. Read more »
This cheese is available exclusively at our farm shop at Fairview.
“My grandmother’s traditional family recipe for making cream cheese was one of the first that we used when we started producing cheese at Fairview in the early 1980s. The basics of this recipe have changed very little to this day and form the basis for our cream cheese and chevin lines.” Charles Back Read more »
First Prize at the 2010 South African National Dairy Championships.
A soft, goats milk cheese with a characteristic flavour. Chevin is one of the first cheeses that we made at Fairview and is our most popular goats’ milk product. It is still made using the same traditional recipe, with the curd pressed in muslin bags to remove just the right amount of whey. Made from a blend of 70% goats’ milk & 30% Jersey cows’ milk. Read more »
A soft goats’ milk cheese with a mild goat flavour, rolled in crushed black pepper and paprika. Made from a blend of 70% goats’ and 30% Jersey cows’ milk. Read more »
The Basson family, who have farmed at Die Slot for three generations, were one of the first families to plant Carignan in South Africa. At 17 years of age, Cobus Basson was helping his father plant vines when a tractor overturned and rolled onto him, causing the loss of a leg. Being a man of great humour and spirit, he is affectionately known amongst local farmers as “Houtbeen” (Pegleg) Basson. Pegleg Carignan is a bold, spirited wine with enormous character and depth of flavour, oozing with the essence of soil and sunshine. Carignan has found its natural home in South Africa, producing a spicy and expressive wine. A great compliment to Houtbeen himself.
Charles Back Read more »
The Basson family, who have farmed at Die Slot for three generations, were one of the first families to plant Carignan in South Africa. At 17 years of age, Cobus Basson was helping his father plant vines when a tractor overturned and rolled onto him, causing the loss of a leg. Being a man of great humour and spirit, he is affectionately known amongst local farmers as “Houtbeen” (Pegleg) Basson. Pegleg Carignan is a bold, spirited wine with enormous character and depth of flavour, oozing with the essence of soil and sunshine. Carignan has found its natural home in South Africa, producing a spicy and expressive wine. A great compliment to Houtbeen himself.
Charles Back Read more »
This classic blend of noble white varietals is a recent addition to the Fairview range. It is made using harvested primarily from our cool climate vineyards on the hills outside the Western Cape town of Darling. Read more »
A soft goats milk cheese with a mild goat flavour, rolled in garlic and herbs. Made from a blend of goats’ (70%) and Jersey cows’ (30%) milk. This cheese was awarded the 2009 SA Dairy Championships Product of the Year, becoming the first goats’ milk cheese ever to do so. Read more »
Exclusively available at our farm shop at Fairview
A soft goats milk cheese with a mild goat flavour, rolled in sundried tomato and basil. Made from a blend of goats’ (70%) and Jersey cows’ (30%) milk. Read more »
Ingredients
Fairview 500g Vintners Brie or 250g Roydon Camembert
Mascarpone or whipping cream
Vanilla essence
Chopped unsalted nuts (walnuts or pecans)
Preserved figs, apricots and/dates
Chocolate shavings
Method
1) Slice the cheese in half horizontally, so that you have two large discs
2) Whip the mascarpone or cream until thick, adding a little vanilla essence to taste
3) Spread onto the open side of one half of the cheese
4) Top with nuts and preserved fruit
5) Place the other half of the cheese on top and ‘ice’ with the remainder of the mascarpone or cream and top with chocolate shavings
Serve with La Beryl Blanc straw wine or a good Methode cap Classique
Ingredients
Fairview Grand Brie or Vintner’s Brie
Slivered Almonds
Finely chopped Walnuts / Pecan nuts
Sesame seeds
Preserved or glacé figs (chopped)
Dried Apricots / Peaches or Berries
250ml White Sugar
Method
Brie
1) Carefully slice the white rind off the top of the Brie and dispose of it
2) Place the cheese on an serving dish and mark 8 to 10 wedge shapes by scoring the top of the cheese very lightly with a knife
3) Carefully arrange the different toppings onto each wedge, alternating between them
4) Gently press the fruit and nuts down into the Brie, cover the cheese with its foil and refrigerate until ready to serve
Sugar Syrup
5) Place the sugar in a pot with 125ml of water and gently stir, but do not dissolve the sugar. Place the pot on the stove on a high setting.
6) Do not stir while boiling, allowing the syrup to turn golden brown – this will only take a few minutes.
7) Remove the cheese from the fridge a few minutes prior to serving.
8 ) Pour the syrup evenly over the cheese and toppings. It should set almost immediately.
Slice and serve with Fairview Viognier Special Late Harvest or La Beryl Blanc straw wine.
Ingredients
Ripe plum tomatoes, halved
Coarse salt
Black pepper
Extra virgin olive oil
Balsamic vinegar
Fairview Chevin
Fresh basil
Puff pastry
Method
1) Place tomatoes on a baking tray, season with salt and pepper and drizzle with olive oil and a little balsamic vinegar.
2) Place in the oven at 85°C for 3-4 hours until semi-dried (this can be done the day before)
3) Place semi dried tomatoes, cut side downwards, and overlapping, in a suitable pie dish.
4) Sprinkled with crumbled plain Fairview Chevin and freshly pulled basil leaves.
5) Cover with puff pastry and bake at 190°C for approximately 25 minutes.
6) Meanwhile, reduce 150ml of balsamic vinegar by 50% in a small saucepan.
7) Remove tarte from oven, rest for 2-3 minutes, turn out onto a plate and drizzle with balsamic syrup.
Serve with Fairview Sauvignon Blanc or Mourvèdre
Ingredients
1 large brinjal
1 red pepper
1 yellow pepper
Assorted squash (patty pans, baby marrow and baby gems), quartered
½ cup Extra Virgin Olive Oil (South African if possible!)
2 logs of Fairview Cream Cheese with French Onion and Chives
250g Tagliatelli pasta
Chopped garlic and chives to garnish
Salt & Pepper
Method
1) Cut the brinjal into 2cm cubes. Salt and allow to drain in a colander for 1 hour – rinse with water and pat dry.
2) Seed peppers and cut into strips approximately 1 cm wide.
3) Place all the vegetables in a bowl, add oil to the bowl and toss.
4) Place veggies on a baking sheet, and bake in a pre-heated oven (180ºC) till the egg plant is soft and starts to brown.
5) Whilst the veggies are roasting, put your pasta water on to boil in a large saucepan. As soon as the veggies are cooked, add pasta to water and cook till al dente.
6) Toss the roast veggies and sliced cream cheese rounds with the pasta.
7) Garnish with more rounds of cream cheese and chopped chives.
Enjoy immediately with a bottle of Fairview Chardonnay.
Ingredients
1 cup couscous
Fairview extra virgin olive oil
Salt
Fresh coriander, Italian parsley and oregano
Peppadews
Orange preserve
Toasted pine nuts
Fairview Chevin with Garlic and Herbs
Nori
Method
1) Soak couscous in a cup of hot water along with a little olive oil and 2 pinches of salt. Soak for 3-4 minutes, and loosen up with a fork.
2) Chop herbs and peppadews and add to couscous, along with orange preserve and toasted pine nuts.
3) Sear lamb loin in a hot pan, with a little salt and pepper for 2 minutes on each side, and allow to rest for 5 minutes.
4) Take one sheet of nori and place on a sushi rolling mat.
5) Cover ¾ of the sheet with a 1cm layer of couscous and press down firmly.
6) Place soft Chevin along the centre of the nori sheet and place the lamb loin on the chevin. Roll up as you would a sushi roll.
7) Place rolls in the oven at 200°C for 7-8 minutes. Remove and allow to rest for 5 minutes.
Cut diagonally across, set on a plate and drizzle with freshly blended coriander pesto.
Serve with Fairview Pegleg Carignan or Pinotage Viognier.
Ingredients
750g fresh green asparagus
25g butter
1 tablespoon finely chopped onion or chives
25g flour
300ml milk or mascarpone
250g Roydon Camembert, with rind removed and chopped
1 hard boiled egg, finely chopped
Chopped parsely to garnish
Method
1) Wash asparagus and cut 2cm from bottom of the spears.
2) Cook upright in approximately 5cm of fast boiling salted water for approximately 4 minutes. Drain and place in a shallow heatproof dish and keep warm.
3) Melt butter in pan, add the onion and fry till soft. Stir in flour and cook for 1 minute. Gradually blend in the milk and heat, stirring until the sauce thickens.
4) Add cheese, egg, salt and pepper to taste.
5) Heat gently and then pour over the asparagus. Garnish with parsley and serve immediately.
Ingredients
De-boned chicken breasts
Fairview Cream Cheese with Chakalaka
Packet of pickled peppers (Peppadews™)
Onion
½ cup vegetable stock
½ cup Fairview dry white wine
Flour
Olive oil
Salt and pepper
Method
Coat the seasoned chicken breasts in seasoned flour and brown the still folded breasts in a frying pan using the olive oil.
Butter an ovenproof dish.
Fill each chicken pocket with a slice of cream cheese and pack them in rows in the dish, in a single layer.
Use the same frying pan to brown the onion, and then add the pickled peppers, vegetable stock and wine. Cook until lightly reduced.
Pour over the chicken in the dish and cook uncovered for 30 minutes at 180˚C.
Serve with Fairview Caldera
Ingredients
350g shortcrust pastry
1 butternut, peeled, seeded and chopped
2 rosemary sprigs
2 tsp Fairview Olive Oil
3 egg yolks
200ml mascarpone (or thick cream)
2 tbs milk
100g Fairview Chevin
Pine nuts
Method
Preheat the oven to 200˚C.
Roll the pastry out and use it to line a 30cm X 20cm rectangular loose-bottomed flan tin.
Prick the base all over with a fork and then line with greaseproof paper and baking beans. Bake for 10 minutes.
Remove the beans and greaseproof paper and bake for a further 5 minutes until dry.
Place the butternut and rosemary sprig in a roasting tray, drizzle with olive oil and roast for 20 minutes until soft.
Turn the oven down to 150˚C.
Place the egg yolks, mascarpone and milk in a small bowl. Stir in the butternut and pour into the baked pastry case.
Scatter with the goats cheese and pine nuts and bake for 45 minutes.
Scatter remaining rosemary over the tart and serve with a fresh herb salad.
Serve with a chilled bottle of Fairview Chardonnay.
Ingredients
375g shortcrust pastry
450g fine Asparagus trimmed and blanched
2 eggs plus 1 egg yolk
225ml cream
4 tbs chopped fresh chives
Fairview Brie (or Camembert) sliced thinly
A Pyrex dish or rectangular tin measuring 33cm x 10cm
Method
Preheat oven to 170°C.
Spray pan and line with pastry; cover with grease proof paper and fill with dried beans. Bake for 10 minutes. Remove grease proof paper and beans, and bake another 5 minutes.
Arrange half the cheese on pastry, then the lay asparagus evenly in a row covering the cheese and finish by laying the remaining cheese on top.
Beat together eggs, yolk, cream and chives with a dash of salt and pepper. Pour over asparagus and cheese.
Bake for approx 20 minutes until set and lightly golden.
Allow to stand for 20 minutes before serving with a crisp green salad and Fairview Oom Pagel Semillon or Fairview Chardonnay.
Ingredients
1 pkt bow tie pasta
2 tablespoons butter
½ cup pecan nuts or walnuts
2 tablespoons sesame oil
3 tablespoons chopped chives
2 pkts rocket leaves
Fairview Blue Rock, sliced
Black pepper
Method
1) Cook pasta al dente.
2) While cooking, heat butter in a frying pan over a low heat. Add the nuts and cook for 2 minutes. Then add sesame oil and remove from heat.
3) Toss the drained pasta with the chives and rocket.
4) Arrange in a dish with the Blue Rock and nuts and drizzle with the oil and butter from the frying pan.
Serve with fresh slices of Goatshed ciabatta, and Oom Pagel Semillon.
A Fairview take on a classic combination, replacing mozzarella with our cream cheese.
Ingredients
Fairview Cream Cheese with Black Pepper or Chevin with Garlic and Herbs
Large ripe tomatoes
Baby red and yellow tomatoes
Fresh basil
Extra virgin olive oil
Balsamic reduction
Method
Slice rounds of cream cheese and alternate with slices of tomato and basil leaves.
Half the baby tomatoes and scatter on the plate
Drizzle with olive oil and balsamic syrup.
Serve with a chilled bottle of Fairview Sauvignon Blanc or Darling Chenin Blanc
This Zinfandel was produced from a vineyard block that was over 20 years old. The wine showed intense concentration with juicy flavours. Read more »
So-named for its combination of Shiraz, Mourvèdre and Viognier, Fairview’s SMV was one of the first ‘Rhône blends’ produced in South Africa. This wine was made in a traditional fashion. The three varieties were crushed together and matured for 14 months in a mixture of French and American oak. Read more »
A rich, barrel fermented Semillon from a warm vintage in Paarl. This wine shows good ageing potential as can often characterise Semillon. Read more »
A bold Malbec, with sweet, ripe fruit balanced by a clean acidity. Read more »
Single varietal bottling of Cabernet Franc showing the varietal’s accessible nature. Read more »
Having been the first to introduce Viognier in South Africa we have had opportunities to try interesting styles with this varietal. This Special Late Harvest is the first to be made using Viognier and the wine really accentuates the fragrance of the grape.
This is the first time that we have made a special late harvest, and it is appropriate that it is from a varietal that we know so well. The low yielding viognier vines have allowed us to produce a rich and concentrated wine.
Having been the first to introduce Viognier in South Africa we have had opportunities to try interesting styles with this varietal. This Special Late Harvest is the first to be made using Viognier and the wine really accentuates the fragrance of the grape. Read more »
It’s the red stablemate of the La Beryl Blanc. In this case, it’s shiraz grapes that are handpicked and laid out on straw-lined racks in a shed rigged up with large fans to help air-dry the berries. After about a month the grapes have shrivelled up, leaving raisin-like berries. Only a single barrel of a sweet, intensely flavoured wine is made after a light pressing and natural fermentation in old French oak barrels. The La Beryl Rouge, with its distinctive aromas and flavours of ripe plums and coffee, is made less sweet than the La Beryl Blanc.
Established in 1693, Fairview cellar with its spectacular view of Table Mountain lies on the south western slopes of Paarl at the Cape of Good Hope. Fairview was purchased by my grandfather in 1937 and I am the third generation of my family to make wine here. We have vineyards in the leading coastal grape producing areas, where geographic and climatic diversity allows us to craft a range of truly distinctive wines, complemented by Fairview’s range of award winning artisanal cheeses. La Beryl Blanc is fragrant, succulent and crisp; a sumptuous dessert wine of balanced finesse. I am proud to honour my late mother with this wine.
Charles Back
Fairview La Beryl, a traditional handcrafted straw wine, personifies the quintessence of grape. The grapes were carefully hand harvested into small baskets and transferred to an old barn where they were delicately laid out on beds of straw to desiccate. Eventually the bunches lost about 75% of their volume, intensifying flavour and sweetness. The grapes were gently pressed and the juice fermented in French oak barrels. La Beryl is fragrant, succulent and crisp, a sumptuous dessert wine of balance and finesse. I am proud to honour my late mother with this wine – Charles Back.
La Beryl Blanc is a traditional straw wine or vin de paille style dessert wine. The grapes are allowed to dry on straw mats prior to fermentation, raising the sugar levels and intensifying the flavours. This wine is named to honour my late mother, Beryl Back. Charles Back Read more »
Unirrigated bush vines battle through large, flat, grey shale stone. The roots must claw their way deep beneath the rock in search of moisture and nutrients. Nature and the farmer work a double shift: the Glenrosa soils of Paarl encourage grape-bunches with tiny berries; the vines are pruned to bear a small crop. The joint result is a wine of considerable concentration and distinction.
As Pinotage is South Africa’s very own grape, I have spent a large part of my life in pursuit of locations that express the uniqueness and show-stopping ability of this variety. During my travels I found many beautiful and unusual settings for Pinotage. I also met up with other Pinotage fanatics along the way. This wine is a result of one such encounter with a grower by the name of Jan Greef. Our combined enthusiasm for what our country can best produce is reflected in Primo Pinotage.
Charles Back
As Pinotage is South Africa’s very own grape, I have spent a large part of my life in pursuit of locations that express the uniqueness and show-stopping ability of this variety. During my travels I found many beautiful and unusual settings for Pinotage. I also met up with other Pinotage fanatics along the way. This wine is a result of one such encounter with a grower by the name of Jan Greef. Our combined enthusiasm for what our country can best produce is reflected in Primo Pinotage.
Charles Back
As Pinotage is South Africa’s very own grape, I have spent a large part of my life in pursuit of locations that express the uniqueness and show-stopping ability of this variety. During my travels I found many beautiful and unusual settings for Pinotage. I also met up with other Pinotage fanatics along the way. This wine is a result of one such encounter with a grower by the name of Jan Greef.
As Pinotage is South Africa’s very own grape, I have spent a large part of my life in pursuit of locations that express the uniqueness and show-stopping ability of this variety. During my travels I found many beautiful and unusual settings for Pinotage. I also met up with other Pinotage fanatics along the way. Our combined enthusiasm for what our country can best produce is reflected in Primo Pinotage.
Charles Back Read more »
The Swartland (Black Land) region of the Cape gets its name from the indigenous veld “Rhinoceros Veld” which has a natural dark shade. This region has been farmed since the early 1700, by free burghers who were settled by the Dutch East India Company to provide supplies for the company’s ships sailing to the spice islands in the east. Wild animals often preyed on the burghers’ sheep, and competed for food and water. This provided an excuse to defy the administrators of the Cape, and start wine production in this region. The Jakkalsfontein vineyards are situated around a spring where, to this day, the eerie evening calls of black-backed jackals can be heard. Old unirrigated bush vines produce bunches of Shiraz grapes with small berries, resulting in a concentrated berry and spice laden wine with a long finish.
Charles Back Read more »
First Prize at the 2010 South African National Dairy Championships
A full fat blue veined Roquefort style cheese, with a rich favour and firm yet creamy texture. A lengthy 4 to 6 month maturation ensures that the enzymes produced by the mould interact with the fats and proteins in the cheese to create the characteristic taste and flavour. Read more »
A full fat blue veined Gorgonzola style cheese with a mild flavour and rich creamy texture. Blue Tower is made with more cream than our famous Blue Rock, resulting in a rich texture. It also has a slightly higher moisture content, making it a bit softer and more decadent. While it is perfectly suited to a cheese board, Blue Tower is also delicious in a blue cheese sauce or crumbled over baked butternut. Read more »
White veined blue cheese with added apricots and natural fruit essences. A lovely combination of sweet fruits and tangy blue cheese. This is a great dessert cheese and can be enjoyed as it is or with biscuits and fresh berries. Read more »
“This wine was made to honour my late father, Cyril Back, who introduced handcrafted winemaking at Fairview.” Charles Back Read more »
Weisser Riesling grapes are harvested from our vineyards on the hills near the town of Darling. These vineyards are some 300 metres above sea level and are cooled by breezes from the Atlantic ocean. The wine shows a lovely fragrance and balanced fruit. Read more »
White veined blue cheese with added cranberries and natural fruit essences. A lovely combination of sweet fruits and tangy blue cheese. A great favourite in the tasting room at the farm! Read more »
La Beryl is South Africa’s first washed rind cheese, made in a style similar to Pont-l’Évêque. The original Normandy recipe dates back to the 12th century. La Beryl gets its characteristic orange colour and during the ripening process, it develops a unique and rather pungent aroma and flavour.
“It was one of my late mother’s favourite European cheese styles and I have therefore named it after her.” Charles Back Read more »
Fairview presents the amazing tastes, sights and sounds of the La Capra festival. Each glass will transport you to a magical place where the wine flows freely, laughter fills the air and you dance until the sunrise. Read more »
Fairview Cabernet Sauvignon 2009 is again sourced exclusively from our Stellenbosch vineyards, on the farm named Houmoed. This wine is made in a classic style, with flavours and aromas characteristic of this noble grape. Read more »
Fairview Cabernet Sauvignon 2008 is sourced from two of our vineyards, one in Stellenbosch and one in Darling. The careful blending of the grapes from these different terroirs results in a classically styled Cabernet Sauvignon with well rounded fruit flavours an gentle oaking. Read more »
Our Stellenbosch vineyards provide the fruit for this Merlot, with upfront plum fruit flavours. It shows lovely supple tannins, making it an excellent food partner. Read more »
Fairview presents the amazing tastes, sights and sounds of the La Capra festival. Each glass will transport you to a magical place where the wine flows freely, laughter fills the air and you dance until the sunrise. Read more »
Ingredients
3 x 125g Fairview Camembert
2 x standard packs of Parma ham
1 tub sundried tomato pesto
Fresh Watercress or Rocket
Black pepper
Method
1) Spread a little of the sundried tomato pesto over the top of each camembert
2) Wrap the cheese in Parma ham
2) Bake at 200°C until the cheese begins to soften and the Parma ham is a little crispy
3) Halve the camembert and serve topped with watercress/rocket and freshly ground black pepper
Serves 6 as a starter
Ingredients
1 Vintner’s Brie
2 Packets of Parma ham
1 Tub of sun dried tomato pesto
1 packet of watercress or rocket leaves
Black pepper
Preperation
Spread a little of the sun dried tomato pesto over the top of the cheese.
Wrap slices of Parma ham around the cheese
Bake at 200°C until the cheese is slightly soft to the touch and the Parma ham is a little crispy
Place Camembert on serving platters and top with watercress and freshly ground pepper.
Serve as a starter with a bottle of Fairview Shiraz.
Ingredients
2 cups of chopped chives
2 large free-range eggs
3 tablespoons melted butter
¾ cup of flour
¼ cup grated Parmesan
Black pepper
½ teaspoon of nutmeg
1 Fairview 125g camembert
Method
1) Heat a non-stick frying pan over a medium heat.
2) Mix the chives, eggs, butter, flour, Parmesan, pepper and nutmeg until smooth
3) Spoon the mixture into the pan and cook for two minutes on each side or until pancakes are golden. Keep completed pancakes warm.
4) To serve, fold the warm pancakes over a slice of Camembert
Ingredients
1 Vintners Brie (or Roydon Camembert)
1 medium aubergine, cut into wedges lengh-wise
1 red pepper, cut into strips
1 yellow pepper, cut into strips
4 small red onions, cut into quarters
1/4 pack Calamata olives, de-pipped and halved
60 ml olive oil
80 ml balsamic vinegar
25 ml sticky brown sugar
3 stalks rosemary, chopped
5 ml salt
3 ml black pepper
Method
1) Toss together the aubergine, peppers, onions, olive oil and seasoning and roast at 220°C until soft.
2) Combine the rosemary, balsamic vinegar and sugar in a saucepan over a medium heat and gently bring to the boil until the liquid reduces slightly.
3) Place the Brie onto a serving platter. Add the olives to the roasted vegetables and arrange onto the top of the Brie.
4) Drizzle with the balsamic syrup and serve.
Serves 4 as a light starter and is teriffic with Fairview Caldera or Pinotage Viognier.
This is great as an accompaniment to a delicious alfresco meal of cold meats and salads or as an alternative to a pate.
Ingredients
5 x 100g Fairview Cream Cheese with Chakalaka
125ml chopped onion
500ml chopped yellow peppers
30ml gelatine
125ml cold water
5ml salt
2ml black pepper
25ml mayonnaise
10ml sugar
Fresh parsley
Method
1) Lightly coat a suitable mould with non-stick spray.
2) Dissolve in the gelatine in the water.
3) Blend all the other ingredients together and, once smooth, add the gelatine.
4) Pour mixture into the mould and refrigerate until it has set.
5) Remove from the mould and garnish with fresh parsley.
Enjoy with a cool bottle of Fairview Shiraz.
The lovely fresh flavours of the citrus in this dish contrast and complement the rich creamy flavour of the camembert. Simple and delicious!
Ingredients
1 Fairview Roydon Camembert
1 punnet asparagus spears, blanched
1 large orange
1 large ruby grapefruit
1/2 pillow pack salad leaves
50 g sunflower seeds, toasted
30 ml olive oil
10 ml balsamic vinegar
5 ml clear honey
3 ml salt
2ml crushed black pepper
Method
1) Peel and segment the orange and grapefruit.
2) Toss the leaves, citrus segments, asparagus, balsamic vinegar, honey, oil and seasoning together.
4) Place the Roydon on a serving platter and arrange the salad attractively on top.
5) Sprinkle with sunflower seeds.
Serve as a light starter, with a bottle of La Capra Chardonnay or Fairview Viognier.
This recipe uses our award winning Blue Tower, a rich and creamy cows’ milk blue cheese with a lovely piquant flavour.
Ingredients
1 bunch of fresh spinach, well washed
1 tablespoon olive oil
½ teaspoon grated nutmeg
1 garlic clove, crushed
4 preserved figs, chopped
½ cup chopped walnuts or macadamia nuts
½ packet phyllo pastry
1 Fairview Blue Tower (100g)
Melted butter for brushing
Salt and pepper
Method
1)Heat the olive oil in a pan and lightly stir fry the spinach, nutmeg and garlic until spinach has wilted. Drain all the liquid and allow it to cool.
2) Combine spinach with the chopped Blue Tower, figs, nuts, salt and pepper.
3) Take two sheets of phyllo pastry. Brush one with melted butter, and lay the other one on top. Cut into rectangles.
4) Place the mixture into each rectangle and roll up to form spring rolls.
5) Bake on a baking tray at 180°C for approximately 15 minutes. Turn and bake for a further 10 minutes or until pastry is crisp.
Serve with Fairview Mourvèdre or Viognier Special Late Harvest
Fairview presents the amazing tastes, sights and sounds of the La Capra festival. Each glass will transport you to a magical place where the wine flows freely, laughter fills the air and you dance until the sunrise. Read more »
Fragrant aromas of apple and quince on the nose, accompanied by hints of cashew nut. The palate light but intense, with creamy dessert apples and moments of crisp citrus. The oaking is delicate adding rich texture and attractive toasted nut character. Read more »
Fairview’s 2008 Chardonnay is produced using grapes from our vineyards in Darling and Paarl. The fruit from hese two diverse sites offer crisp, fresh flavours and rich palate-roundness respectively. Read more »
Fairview presents the amazing tastes, sights and sounds of the La Capra festival. Each glass will transport you to a magical place where the wine flows freely, laughter fills the air and you dance until the sunrise. Read more »
Fairview presents the amazing tastes, sights and sounds of the La Capra festival. Each glass will transport you to a magical place where the wine flows freely, laughter fills the air and you dance until the sunrise. Read more »
This variety is well suited to the Paarl and Swartland terroir and has been passionately pursued by Charles Back as he firmly believes in its potential. Our Mourvèdre is an elegant, medium bodied wine and shows a lovely balance of pepper spice and ripe fruit. Read more »
The grapes for this wine are from a bushvine vineyard on the west facing hills outside Darling, at approximately 300m above sea level. Read more »
This unwooded Chenin Blanc is produced exclusively from grapes from our hilltop vineyards at Darling. These vineyards are cooled by breezes from the Atlantic Ocean which can be seen just a few kilometres away. The cool-site crispness is well balanced by fragrant fruit flavours. Read more »
Our Rosé is made in the traditional saignée method where the first juice from red grapes is allowed to run off freely after just six to 12 hours of skin contact. This gives our Rosé its beautiful deep colour and vibrant fruit flavours. Read more »
Although Rosé is often seen as being fun and easy drinking, it can be one of the more rewarding wines to make.This is a fantastic food wine in that it is versatile when it comes to pairing. Read more »
Our Rosé is made in the traditional saignée method where the first juice from red grapes is allowed to run off freely after just six to 12 hours of skin contact. This gives our Rosé its beatiful deep colour and vibrant fruit flavours. Read more »
Fairview was the first farm to bottle South African Petite Sirah and this is the second vintage of this wine. The grape has already shown itself to be well suited to the soils of the Cape and its inky black colour and deep, spicy aromas are both expressive and intriguing. Read more »
We have Petit Verdot planted at our vineyards in Stellenbosch and have been producing wines from this nobel varietal in small volumes for a number of years. In the past it has been included in our blends but we have always bottled a small amount as a single varietal. With the maturing vineyards the wines have continued to improve and we have decided to release this promising bottling. Read more »
The grapes used to produce Fairview Sauvignon Blanc are harvested from our cool vineyards at Darling, on the west coast of South Africa. Grapes from this area have exceptional character and fresh flavours, creating a balanced, food-friendly style of Sauvignon Blanc. Read more »
The grapes used to produce 2009 Fairview Sauvignon Blanc are harvested mainly from our cool vineyards at Darling, supplemented by grapes from a vineyard outside Malmesbury in the Swartland. By carefully blending the wine from these two areas our winemakers emphasize certain aspects of the terroir from each area to produce a balanced, food-friendly style of Sauvignon Blanc. Read more »
Fairview presents the amazing tastes, sights and sounds of the La Capra festival. Each glass will transport you to a magical place where the wine flows freely, laughter fills the air and you dance until the sunrise. Read more »
Pinotage is an important part of the Fairview range of wines, with vineyards planted on various soil types in a number of regions. The wine is gently oaked and emphasizes the ripe fruit flavours of the variety. Read more »
Pinotage is an important part of the Fairview range of wines, with vineyards planted on various soil types in a number of regions. The wine is gently oaked and emphasizes the ripe fruit flavours of the variety. Read more »
This wine was a world first from Fairview. Pinotage and Viognier are co-fermented, in much the same way that Shiraz is treated in the south of France. This softens the Pinotage and elevates the fruit, while adding a subtle fragrance to this approachable and generous wine. Read more »
This wine was a world first from Fairview. Pinotage and Viognier are co-fermented, in much the same way that Shiraz is treated in the south of France. This softens the Pinotage and elevates the fruit, while adding a subtle fragrance to this approachable and generous wine. Read more »
A cool climate style Sangiovese, with grapes mainly from vineyards near Darling. Lovely focused fruit flavours and a clean, food-friendly acidity. Read more »
Fairview presents the amazing tastes, sights and sounds of the La Capra festival. Each glass will transport you to a magical place where the wine flows freely, laughter fills the air and you dance until the sunrise. Read more »
“My father and grandfather planted Shiraz at Fairview as they felt that it would be well suited to the terroir in Paarl. In those days it was not popular or widely planted in this country and these early efforts went a long way to establishing Shiraz as a variety with huge potential. Early Fairview Shiraz bottlings from the 1970s are still drinking beautifully today and over the past three decades Shiraz has formed a cornerstone of our range both as a single varietal or as part of a blend. It continues to be our benchmark varietal.” Charles Back
GOLD MEDAL WINNER AT CONCOURS MONDIAL DE BRUXELLES 2010
“My father and grandfather planted Shiraz at Fairview as they felt that it would be well suited to the terroir in Paarl. Iin those days it was not popular or widely planted in this country and these early efforts went a long way to establishing Shiraz as a variety with huge potential. Early Fairview Shiraz bottlings from the 1970s are still drinking beautifully today and over the past three decades Shiraz has formed a cornerstone of our range both as a single varietal or as part of a blend. It continues to be our benchmark varietal.” Charles Back Read more »
