ON a recent trip to Hermanus, a visit to Creation Wines was on the itinerary. I don’t know what I was thinking when I initially turned it down, but after bumping into Carolyn Martin and being seduced by her enthusiasm – as well as a string of delightful memories of meals there – the brunch pairing was restored.
It’s a fabulous treat and should never be turned down. Learn from my almost-mistake, people.
The story of Creation Wines is a partnership and marriage just as significant as that of the wine and food. Swiss-born Jean-Claude (JC) and South African-born Carolyn Martin (née Finlayson) both come from wine pioneering stock spanning at least three generations and two continents, proving themselves more than worthy of taking up the challenge in 2002 of transforming the 40 hectares of land which had never been planted with vineyards before. The range today includes fine reds and whites under three labels, an easy-drinking and affordable entry level range, and an MCC. They’ve recently launched four new wines which I’m waiting for just the right moment to open – Cool Climate Chenin Blanc, a Roussanne Viognier, Grenache Noir Viognier, and a Reserve Syrah.
The farm is so beautiful, and around the property in the garden and the tasting room/restaurant you’ll find Nanette Ranger’s gorgeous sculptures, from life-size to small and delicate ethereal pieces as centre pieces on the tables. You won’t know where to look – at these fantastical creatures or the view. Then the food and wine starts coming, and demands all your attention.
The morning is the best time to taste wine because your palate is fresh; JC agrees, adding that blending in the cellar generally happens in the morning too. The environment is quieter before the lunchtime rush. It utilises the space more efficiently. And you can still enjoy the rest of your day, filling it with other activities. I’m not arguing with any of it.
The second course is smoked salmon with a poached quail egg, green pepper puree, asparagus and Hollandaise sauce. If you know even the tiniest thing about Sauvignon Blanc Semillon, you’ll immediately appreciate the pairing. The blend is more savoury than the 100% SB, and the Semillon brings with it a touch of saltiness (the ocean is always a lot closer to the vineyards than you’d think).
The Reserve Merlot is paired with the earthy fourth course (above) of grilled aubergine and king oyster mushrooms served with a prosciutto-wrapped fig, Gorgonzola and sumac purée, a balsamic reduction and buttery hazelnut crumble.
A visit to Creation Wines is without a doubt something that should be on every food and wine lover’s bucket list.
PHOTO CREDIT: BIANCA COLEMAN ©