(delicious lunch served at 13h00)

Throw all caution and cares to the wind at Wedderwill with an easy hike through the game park and vineyards, some kite-flying and a delicious lunch & wine tasting. Summer fun for the whole family! See wild game including quagga, springbok, wildebeest and eland on the game farm, relax at the summer house and enjoy a lazy rowboat cruise on the dam. Bring your kites and a sense of adventure.
Super prizes to be won including a weekend stay for four at the Wedderwill Summer Cottage.
Kites will be available for those who don’t own any.
R250 per adult and R100 for children aged between 5 and 12. No pets allowed.

Booking is essential. To book,
please contact Katrin on 021 858 1558 or
email sales@wedderwill.co.za
before Thursday 22 March.

How To Make Sushi.

How To Make Sushi Rice.

How To Make Hand Roll Sushi.

How To Make an Inside Out California Roll.

Twice a year, around March 20 or 21 and September 22 or 23, the sun shines directly on the equator and the length of day and night are nearly equal in all parts of the world. These two days are known as the March equinox (vernal in the northern hemisphere) and the September equinox.

The March equinox is the movement when the sun crosses the true celestial equator – or the line in the sky above the earth’s equator – from south to north, around March 20 (or March 21) of each year. At that time, day and night are balanced to nearly 12 hours each all over the world and the earth’s axis of rotation is perpendicular to the line connecting the centres of the earth and the sun.

In gyroscopic motion, the earth’s rotational axis migrates in a slow circle based as a consequence of the moon’s pull on a nonspherical earth. This nearly uniform motion causes the position of the equinoxes to move backwards along the ecliptic in a period of about 25,725 years.

Historical Fact: There is some debate about whether astronomers in ancient Mesopotamia were already aware of the precession of the equinoxes, the slow movement among the stars of the two opposite places where the sun crosses the celestial equator. However, most sources claim that a Greek astronomer and mathematician named Hipparchus (ca. 190-ca.120 BCE) discovered the phenomenon. Hipparchus made observations of the equinox and solstice. However, the difference between the sidereal and tropical years (the precession equivalent) was known to Aristarchus of Samos (around 280 BCE) prior to this. There is some debate about whether the precession of the equinoxes was already known in ancient Mesopotamia.

Astronomers use the spring equinoctial point to define their frame of reference, and the movement of this point implies that the measured position of a star varies with the date of measurement. Hipparchus also compiled a star catalogue, but this has been lost.

March Equinox across Cultures: In the northern hemisphere the March equinox marks the start of spring and has long been celebrated as a time of rebirth. Many cultures and religions celebrate or observe holidays and festivals around the time of the March equinox, such as the Easter holiday period.

The astronomical Persian calendar begins its New Year on the day when the March equinox occurs before apparent noon (the midpoint of the day, sundial time, not clock time) in Tehran. The start of the New Year is postponed to the next day if the equinox is after noon.

Interesting Link:
http://www.timeanddate.com/calendar/march-equinox.html

Sauvignon Blanc 2010
Nettles, green peas, gooseberries & litchis and tropical flavors’, strong hints of mineral, zingy crisp liveliness.

Fine fusion of nettles and gooseberries. Tropical. Sauvignon spice is supported by a mouth-watering creaminess, thanks to extended (15 months) lees contact. Lively, crisp and mineral. Made for food. Will age exceptionally well.

Serving advice:

Sushi, Soy Sauce and Wasabi; Or Honey and sesame marinated chicken drumsticks; Or Blue seared Carpaccio style beef fillet on rocket; Or Teriyaki Scottish salmon and sesame satays’; Or Steamed prawns with rice, wine and ginger dipping sauce

Certification:

Carbon Neutral approved. BWI, IPW & in conversion to organic certified. Wine bottled in June 2011

A family-owned business,

with a single-minded focus on quality

A unique climate:

wines shaped by Mother Nature – the ‘will of the weather’

Soil:

more than 500 million years in the making

Natural farming practices:

farmed along organic and biodynamic principles

Sustainable production:

BWI & IPW certified

Carbon offset:

a calculator is installed to help us measure and reduce our carbon footprint

Syrah 2006
Fynbos & Pepper spice, dark forest fruit and long finish.

Lively, Fynbos fragrance. Red berries, chocolate and subtle earth. Pepper and spice of fruit and oak are well integrated. Savoury, made for food. Classic South African-style with a long finish.

Serving advice:

Venison spiced with Buchu and/or made with Mediterranean spices; Or Chocolate dessert

Certification:

BWI, IPW certified, Wine bottled in June 2011

A family-owned business,

with a single-minded focus on quality

A unique climate:

wines shaped by Mother Nature – the ‘will of the weather’

Soil:

more than 500 million years in the making

Natural farming practices:

farmed along organic and biodynamic principles

Sustainable production:

BWI & IPW certified

Carbon offset:

a calculator is installed to help us measure and reduce our carbon footprint

• Encouraging the population of beneficial micro-organisms in the soil. They’re the smallest, but most essential, ingredient in a recipe that has evolved over millions of years. Healthy soil makes better wine!
• Understanding that organic farming is not a new idea: valuable lessons can be learned from farmers who ploughed centuries ago.
• Combining this ancient wisdom with the latest technology.
• Using natural composts and mulches, while implementing a safe spraying system.
• Fast-tracking Wedderwill’s organic certification process, which is currently ‘in conversion’.

Originating from the anthroposophy of Rudolf Steiner, biodynamics takes a holistic approach to viticulture. It’s regarded by some as the first modern ecological farming system (and one of the most sustainable), and has much in common with other organic philosophies. Biodynamics emphasises the use of manures and composts, for example, and discourages artificial chemical programmes. But the biodynamic model also considers the farm itself as a single, self-sustaining organism. An injury to one part is an injury to all!

Wedderwill’s unique methods here include the use of fermented herbal and mineral preparations as compost additives. This is a groundbreaking concept, using the farm’s own resources – beefwood, vine and cane shoots, nettles, dandelion and other plants – to create an anti-fungal mix. It’s the first real alternative to the standard Bordeaux copper and sulphur solution, and is being studied by the University of Stellenbosch.

The estate also follows an astronomical calendar, taking its planting and harvesting cues from the heavens.

To date, international research comparing biodynamics to other organic methods shows that biodynamics yields better crop results. There is also greater potential here for a truly sustainable farm.

12°C 2010
Distinctly tropical; expect burst of asparagus, with a mild finish later.
Ideally served at 12°C.

A white blend, with a strong lemon blossom and ripe citrus fragrances on the nose. Lightly-wooded Semillon, Chardonnay, and Chenin Blanc fill up the midpalate, while the Nouvelle introduces minerality and earthy, straw flavours. A fresh, mild lemon-sorbet flavour lingers. Ideally served at 12°C.

Serving advice:

Artichoke hearts with prawn, topped with lemon tarragon sauce. Otherwise white type of meats with something creamy that goes with the middle palate of the wine, spicing with lemon.

Certification:

Carbon Neutral approved. BWI, IPW certified

A family-owned business,

with a single-minded focus on quality

A unique climate:

wines shaped by Mother Nature – the ‘will of the weather’

Soil

: more than 500 million years in the making

Natural farming practices:

farmed along organic and biodynamic principles

Sustainable production:

BWI & IPW certified

Carbon offset:

a calculator is installed to help us measure and reduce our carbon footprint

17°C 2008
Warm and spicy;  a gathering of dark berries, with notes of scattered plum.
Ideally served at 17°C

There’s a soft, mellow sun-dried tomato flavor to this red blend. The Merlot adds plumpness to the nose, while the Cabernet brings forth wild berry flavors’. A full mid-palate is present, with round, soft tannins and good aging potential. Malbec and Shiraz introduce spiciness. (Like the other varietals, these were lightly barrel-aged.) Ideally served at 17°C.

Serving advice:

Artichoke hearts with prawn, topped with lemon tarragon sauce.
Otherwise white type of meats with something creamy that goes with the middle palate
of the wine, spicing with lemon.

Certification:

BWI, IPW certified

A family-owned business,

with a single-minded focus on quality

A unique climate:

wines shaped by Mother Nature – the ‘will of the weather’

Soil:

more than 500 million years in the making

Natural farming practices:

farmed along organic and biodynamic principles

Sustainable production:

BWI & IPW certified

Carbon offset:

a calculator is installed to help us measure and reduce our carbon footprint

Wedderwill’s unique methods here include the use of fermented herbal and mineral preparations as compost additives. This is a groundbreaking concept, using the farm’s own resources – beefwood, vine and cane shoots, nettles, dandelion and other plants – to create an anti-fungal mix. It’s the first real alternative to the standard Bordeaux copper and sulphur solution. Wedderwill is currently running a trial study with the University of Stellenbosch.

Natural cycles – the balance of nature – isn’t a new idea. Farmers throughout the ages (including the Wedderwill founders’ Prussian ancestors 350 years ago) instinctively sought to work as harmoniously as possible with the environment. They had to ‘research’ through trial and error, but, today, technology is a powerful farming tool. Those who work at Wedderwill are keen users of cutting-edge techniques – but never forget ancient wisdom. It’s a powerful combination.

We now know that micro-organisms (fungi and bacteria) in the soil are key. They break down plant and animal material – the residue of the life-and-death struggles of insects, worms and so on – transforming it into a chemically-rich humus. This, in turn, means improved root growth and healthier vines. Pests, toxins and diseases are also naturally kept in check, with less call for any chemicals or fertilizers.

Fewer chemicals also lead to better quality groundwater. And, by reducing soil compaction, Wedderwill makes more efficient use of this water, too. Nature ensures that it’s retained where it’s needed, with less run-off and erosion.

To date, international research comparing biodynamics to other organic methods shows that biodynamics yields better crop results. There is also greater potential here for a truly sustainable farm with
an improved product, and a happier future for the next generation. The estate also follows an astronomical calendar, taking its planting and harvesting cues from the heavens.

In the narrowest definition, ‘biodiversity’ refers to the variation of life forms within any given ecosystem. But, as human activity has increasingly impacted on natural spaces, the term has become more meaningfully understood as a measure of the health of biological systems. And there’s little doubt that agriculture puts a strain on these systems. The best solution then, is to farm sensitively.

The Biodiversity and Wine Initiative (BWI) aims to help winemakers do just that, encouraging them to protect highly threatened natural areas on their estates. These are regarded as ‘stepping stones’ – or vital green fragments that link the world’s smallest (but most diverse) floral kingdom, the Cape’s fynbos.

The BWI has two levels of participation – a straightforward membership, as well as champion status. Both levels emphasise the need to: eradicate alien invasive plants; develop farm management plans beyond the cellar; and implement sound soil and water management systems. To be declared a champion, however, an estate needs to truly commit itself to the biodiversity project. Wedderwill has done this by:

• The large-scale clearing of alien vegetation, with the goal of re-establishing 180ha of indigenous fauna.
• The reintroduction of wildlife species, whose forebears once roamed the Schapenberg area more than a century ago. This part of the estate consists of some 300ha, three times the amount of arable land, and five times the amount currently under cultivation.
• The clearing of 4ha of wetlands, and 4km of river beds.
• The planting of indigenous ‘garden pockets’ in underutilised areas. The intention is to diversify the habitat for insects, and other organisms – keeping them away from the vines. More birds are also attracted to the estate as a result.

To find out more, visit www.wwf.org.za.