1. Stock your cellar with Spier’s delicious Heritage Wine Pack.
This Heritage Month, we’re celebrating our acclaimed 21 Gables range, which pays tribute to our farm’s over 300-year winemaking heritage. Named after the 21 Cape Dutch gables found adorning the buildings on our Werf (farmyard), it is more than any other farm in the country.
Our Heritage Pack offers three bottles each of the four award-winning wines making up the 21 Gables range:
- 21 Gables Sauvignon Blanc 2019
- 21 Gables Chenin Blanc 2018
- 21 Gables Cabernet Sauvignon 2016
- 21 Gables Pinotage 2016
Valued at R3120, we're offering this pack of acclaimed single varietals for just R2652. That's a saving of R468!
2. Order everything you need for a brilliant braai.
The Heritage Braai pack is crammed with South African classics for the quintessential heritage-inspired braai. Prepared by the Farm Cafe and delivered on 23 September, it takes all the stress, hassle and planning out of preparing an epic meal for your day off. Offering generous servings for two people, it costs just R450 (or R565 including a bottle of 21 Gables Pinotage) and includes:
- Farmer Angus boerewors
- Curried rump sosaties
- Mielies and herbed butter
- Tomato smoor
- Garlic baguette
- Potato salad
- Three bean salad
- Vadas pasteis de natas
MAKE YOUR HERITAGE DAY BRAAI EVEN BETTER WITH OUR CELLAR MASTER’S TOP TIPS
Spier Cellar Master Frans Smit, loves a braai almost as much as he loves wine! He shares a few time-honoured fireside tips.
1. Source responsibly
“Just as the quality of our wine begins with careful tending in the vineyard, so the deliciousness of your braai is hugely impacted by where you source your meat from. Aim for quality not quantity (a good approach when drinking wine too!). Ideally, your meat should be humanely reared on pastures, without hormones or routine antibiotics — like the chicken, pork and beef Farmer Angus produces at Spier. It’s better for you, and for the animals, and for the planet — and tastes incredible too!”
2. Pair as you please
“It might be braai time, but that doesn’t mean red wine should hog the limelight. Our rich and ripe 21 Gables Chenin Blanc pairs well with fatty meats (especially pork belly, but it can hold its own with something like beef short rib too). Match the Seaward Chardonnay with sosaties and Creative Block 2 with aged cheddar and tomato braai-broodjies. Lastly, while you wait for the flames to lower, I recommend toasting SA’s incredible heritage with a glass of our crisp MCC.”
3. Bring the heat
“Instead of using briquettes in my Weber, I much prefer using authentic charcoal (though it’s important to make sure it is sustainably sourced). I find the smoky flavours it imparts are much more intense and natural. I use direct heat over the coals for thinner items (such as Farmer Angus ribeye and his amazing boerewors), and indirect heat for big roasts.”
4. Wood is good
“I love a classic wood braai too. For me hardwood (ideally a thirsty alien like rooikrans) is the best as it burns more slowly. Make sure the logs are properly dried out from any spring showers they might’ve been caught in.”
5. Trust your gut
“There’s a lot of braai gadgetry for sale such as thermometers which I think are totally unnecessary; humans have been braaing without them since the beginning of the time. Rather, stand by the fire with a glass of wine, keeping an eye on the meat, and if you’re not sure if it’s done, make an incision with a knife to find out. Daarsy!”