With great weather predicted for Easter weekend, the Bodega team is looking forward to serving Chef Daniel George’s special 3 course menu, created just for Easter Sunday, as you sit overlooking the majestic Stellenbosch Mountains. This menu will only be served on 5 April - Easter Sunday - so ensure to book early enough to avoid disappointment. Some of the options included in the menu are seared Ostrich Fillet served with poached Quail Egg for starters and seared Norwegian Salmon served with Baby Potatoes and Orange Beurre Blanc.
This year's harvest has been intense as many of the varieties ripened early. Thanks to winemaker Jeanine Faure's improvisation skills, we have managed to avoid chaos. Yields are down on most whites, but the quality is promising, especially for the Chenin Blanc, the Tempranillo and the Pinotage.
Most of Dornier's white wines are currently sold out. We have limited stock of the Donatus White still available. The new vintages are expected for July.