But aside from its burgeoning winemaking reputation, it is the area’s sheer natural beauty that will truly blow you away.
That’s what Swiss winemaker JC Martin and his South African wife Carolyn found when they stumbled across their 40 (but now 50) hectares of virgin soil in 2002 and decided to build an estate from scratch, incorporating and highlighting its bounteous surroundings.
The first harvest took place in 2006 and the couple’s combined viticultural pedigree, combined with a thoroughly modern approach to farming, winemaking and hospitality, has turned Creation Wines into an unmissable destination.
Fifteen years later and Creation has been named the ‘Best Vineyard in Africa’ and number four in the world according to World’s Best Vineyards.
Complementing the quality wines are the gastronomic experiences on offer at Creation. Their fine wine and food alchemy is a rare blend of art and science. We were lucky enough to experience the seasonal tasting menu, a six ‘chapter’ meal paired with generously poured wines.
Recipe:
Green Booster
Yields 30 Portions
Enjoy with the Creation Sauvignon Blanc
Ingredients
1 whole cucumber
1 green pepper seeded and cut up roughly.
500g coconut yogurt
Half avocado
20g miso paste
15g fresh basil
30ml lemon juice
5g garlic cloves
5g salt
2 pinches ground black pepper
2.5g grated ginger
100ml Creation Sauvignon Blanc
Garnish
50ml Creation olive oil
70g lightly roasted pine nuts
Cucumber slivers
Method
Slice the rest of the cucumber lengthwise, scoop out the seeds and chop it up roughly.
Blend all the ingredients until creamy and smooth.
Pour into a container and refrigerate for 1 – 2 hours until chilled.
Transfer to a serving bowl.
Garnish with olive oil, roasted pine nuts and cucumber slivers.
