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 »
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 »
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 »
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 »
In 1699 a certain Mr Dippenauw was granted an enormous farm by his employer, the Dutch East India Company. It is uncertain whether this was a reward for his industry or whether the bosses cast him into the wilderness because he’d married dangerously – a sister of Adam Tas, diarist of the early colonial Cape and political rebel (Tas was imprisoned by Governer Willem Adriaan van der Stel). What is known is that the newly-wed couple were so overwhelmed by the farm’s isolation from Cape Town that they named it “Eenzaamheid”, a Dutch word meaning solitude. Today Eenzaamheid is owned by Christo Briers-Louw, whose family has owned the land since 1775. Christo is a dedicated farmer, who has an intimate knowledge of the soils of Paarl. These gravelly, decomposed shale soils allow Shiraz to ripen without irrigation, producing wines of great expression and concentration.
This wine was previously called the Solitude Shiraz. 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 »
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 »
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. Read more »
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 »
500g cherry tomatoes, washed and halved
100g Fairview Sweet Chilli Cream Cheese
1 bundle of lemongrass, washed and finely chopped
1 roll ready to use puff pastry
Black Gold balsamic reduction
Salt and freshly ground pepper
Fresh red basil leaves
Place cherry tomatoes, cut side downwards, in a 24 diameter pie dish.
Sprinkle crumbled cream cheese over the tomatoes.
Add a few drizzles of black gold, lemongrass, salt and freshly ground pepper.
Cover with the rolled out puff pastry, tucking in the dough all the way along the edges.
Bake at 210 C for approx 20 minutes.
Rest for a couple of minutes, then carefully turn tarte upside down on to a cake plate.
Decorate with fresh basil leaves serve when it is still slightly warm.
Delicious served with a glass of Fairview Darling Chenin Blanc.
1 springbok loin, wrapped in cling wrap and frozen for 1 hour
1 jar of Peppadews
Extra Virgin Olive Oil
40gr fresh basil leaves
200gr fresh rocket leaves
100g Fairview sweet chilli cream cheese
1 pkt pine nuts, toasted
Black Gold, balsamic reduction
Salt and pepper
Remove the cling wrap and slice the springbok loin as thinly as possible. Arrange in a thin layer on each plate.
Blend the Peppadews with half their brine, 80ml olive oil and the basil leaves. With a pastry brush apply the Peppadew oil to the carpaccio.
Place rocket leaves in the centre of the plate. Drizzle with olive oil, black gold and freshly ground salt and pepper.
Sprinkle with toasted pine nuts.
Crumble Fairview Sweet Chilli Cream Cheese over the rocket leaves and carpaccio.
Serve with La Capra Chardonnay or Fairview Barbera.
320 gr castor sugar
950 gr cream cheese
4 heaped tbsp cornflour
4 eggs
1 tbsp vanilla extract (or essence)
300ml full cream
Cracked tennis biscuits for base
Line a spring-form baking tin with the crumbled biscuits to form a base.
Combine the castor sugar, corn flour and cream cheese in a mixing bowl.
Mix in the eggs and vanilla essence and slowly add the cream.
Pour the mixture into the tin and bake at 180C for 45 – 50 min until golden on top.
Allow to cool completely before removing spring form ring.
If a fruit topping is added, only remove the ring after cooling in the fridge for 2 – 3 hrs.
500 gr cherry tomatoes, washed and halved
100g Fairview plain goats’ milk Chevin
1 small jar of basil pesto
1 roll ready to use puff pastry
Black Gold balsamic reduction
Salt and freshly ground pepper
Fresh basil leaves
Place cherry tomatoes, cut side downwards, in a 24 diameter pie dish.
Sprinkle crumbled Chevin over the tomatoes.
Add a few drizzles of black gold, basil pesto, salt and freshly ground pepper.
Cover with the rolled out puff pastry, tucking in the dough all the way along the edges.
Bake at 210 C for approx 20 minutes.
Rest for a couple of minutes, then carefully turn tarte upside down on to a cake plate.
Decorate with fresh basil leaves serve when it is still slightly warm.
Pour yourself a glass of chilled Fairview Sauvignon Blanc or Viognier and enjoy!
“This wine was made to honour my late father, Cyril Back, who introduced handcrafted winemaking at Fairview.” Charles Back Read more »
Mosbolletjies (Afrikaans word for ‘must buns’) are a delicious, traditional baked treat from South Africa. The name refers to the key ingredient – grape must. Must is grape juice that has just started to ferment. It is refreshing as a well chilled drink (not too much though or your tummy will feel it!) and the fermentation yeasts add a zip to the dough.
The Goatshed bakery at Fairview produces mosbolletjies throughout the harvest, using the fresh mos direct from the cellar.
To start – you need to get your hands on some fresh mos which is at round 15 to 20 balling. Ask you local wine cellar nicely!
First stage:
300 g mos
Teaspoon of fresh yeast, diluted in the mos
60 g cake flour mixed into the mos.
Let this mixture ferment for two-and-a-half hours, until nice and frothy.
Second stage:
800 g cake flour
280 g mos
All of mos mixture
2 eggs, beaten
60 g melted butter
60 g sugar
Teaspoon of caraway seeds
Mix the above ingredients for 5 minutes, then add:
2 teaspoons of salt
80 g raisins
Mix at a medium speed for a further 8 minutes.
Place in a plastic container in the fridge and allow to prove overnight.
Third stage:
The next morning, shape as you would like, place on a baking tray and allow the dough to warm up to room temperature.
Brush the buns with a mixture of egg and milk to give them golden colour as they bake.
Then bake at 180C for approximately 25 minutes.
Enjoy them while they’re still warm!
With the maturation of our Barbera vineyards, we have decided to introduce this varietal under our standard Fairview label. A combination of grapes from Paarl and the Swartland regions. 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 »
This Merlot is predominantly from our farm, Houmoed, in the southern hills of Stellenbosch, some 8km from the False Bay coast. This vineyard is predominantly on gravelly soils (koffieklip). The vines were planted in 2000 and are trellised on the extended Perold system. Read more »
2011 marks the 30th anniversary of the building of the Fairview Goat Tower! Read more »
This variety is well suited to warm South African 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 »
This variety is well suited to warm South African 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 »
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 »
One of the noble Bordeaux varieties, Petit Verdot is usually encountered as a blending partner in Cabernet Sauvignon-led wines. The grape adds structure and spice to the blend. In Paarl the grapes ripen sufficiently to make a brooding and textured wine. 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.
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 »
“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 Read more »
Tannat is a varietal that shows potential in South Africa and we have planted vineyards in a number of prime sites. The bold Tannins that characterise this variety are balanced by this wines concentrated lush fruit flavours. Read more »
