DISCOVER Steenberg’s harvest of quality with taste experiences of the day’s pickings at the tasting room, restaurants and hotel this February.
With the pressing of the new season’s grapes in full swing, visitors to the tasting room can sample the freshly harvested grapes and unfermented pressed juice straight from the tank from the morning’s pickings.
At Bistro Sixteen82, Steenberg’s popular cellar door eatery, grapes take centre stage as the signature ingredient in a delicious crispy baked cheese dish, available for lunch and tapas. This harvest-inspired dish is served with a pickled grape and walnut salad, enlivened by chef Kerry Kilpin’s hand-pressed verjuice syrup made from Sauvignon Blanc grapes, Steenberg’s cornerstone grape variety. Freshly picked grapes can also be tasted at lunch.
Guests at Tryn can enjoy a harvest-inspired cocktail of freshly pressed grape juice, Steenberg Sparkling Sauvignon Blanc and Bombay Sapphire Gin. Freshly picked grapes and traditional mosbolletjies can be enjoyed with lunch and dinner.
“We are so grateful for the incredible quality fruit we are harvesting from the farm. It is early days, but the crop seems to be smaller than previous years, which means smaller, more flavour concentrated berries and better quality,” says cellar master Elunda Basson who expects the 2023 vintage to yield wines of distinction she is proud to share.
Be part of the harvest experience, available this February, by following @SteenbergFarm on Facebook and Instagram. For bookings at the Tasting Room, Bistro Sixteen82 or Tryn, click here.