Dinner at Camphors Restaurant last night on Vergelegen after the intronization of a case full (12) of new Commandeurs de Bordeaux. Here are two – old boy Anthony Hamilton Russell who is beaming as turnover is up 45% – and GT Ferreira who is smiling because a) he has just been intronized by Hanneli Rupert-Koegelenberg with a wooden traditional weapon; b) he has a glass of Domaine de Chevalier 2008 in his hand, or both.
The view from the tasting room (below) simply cannot be beaten and the same can be said about the Vergelegen MCC 2008 which benefits from a splash of KWV 10 year old brandy according to cellarmaster commandeur Andre van Rensburg who had his haircut, skinhead style, especially for the occasion. Perhaps Andre’s recipe is the way forward for SA brandy.
Here are another bunch of Commandeurs with Giulio Bertrand (from Morgenster next door) especially happy as it was his birthday. He was so happy in fact, he invited me for lunch or dinner of risotto and a vertical tasting of Chateau Cheval Blanc. With horse meat suddenly and unexpectedly popular in Europe these days, Cheval Blanc will be in great demand at wine and food parings in the Old World.
Meanwhile Camphors is one of the comfiest kitchens in the Winelands with a super-efficient Maitre d’ called Christo (below) who makes a killer G&T out of Inverroche gin (from Stilbaai) and Fentimans tonic water. For those not lucky enough to be Commanderie Chums, Gin Groupies has an undeniable appeal especially when its as good as Christo’s.