The wine has a deep ruby colour. The cherry and red berry character of the Merlot is apparent and complimented by the plum fruitiness of the Pinotage. Lovely harmonious blend. To be enjoyed now, but can be aged for another 2 – 3 years.
Seymour Pritchard bought the 10-hectare farm Malvern Heights in 1969 from Colonel JW Billingham, who had named the farm after the rolling hills around Malvern in his native England. When winemaking came into Seymour’s sights in the mid-1980’s France was still at the centre of the wine universe so he “Frenchised” the name to Clos Malverne.
Produced from 100% Chenin Blanc from 35 year old semi-bush vines. Bone dry, combined with a small percentage of new clones to enhance the fruit.The Chenin Blanc is unwooded and no malolactic fermentation takes place. The wine is protein and cold stabilized before sterile filtration, prior to bottling.
The winery is named after Sir George Napier, Governor of the Cape of Good Hope 1837 – 1843, who distinguished himself by abolishing slavery. It was he who named Wellington in honour of the famous Duke of Wellington, his erstwhile commanding officer in the wars against Napoleon. Napier winery was established in 1989 on land farmed since the late 1600’s. The farm was largely replanted with noble varietals to produce three top wines: a red blend in the style of the Médoc; a Chardonnay modelled on Meursault; and a flinty dry Chenin Blanc from indigenous old semi-bush vines. Although based on these models, the wines are clearly from the new world and reflect the distinctive terroir of the valley. All grapes are hand-picked from their own vineyards.
This Merlot from the Wellington Valley offers plumy and stewed fruit aromas on the nose, with rich plum ripe fruit on the pallet along with an almond touch. It’s well balanced with a delicate oak finish. This wine has a good tandand structure that will allow further ageing. R160 per bottle
Winemaker's Comments: Plumy and stewed fruit on the nose, with rich plum ripe fruit on the pallet along with an almond touch. Well balanced with a delicate oak finish. This wine has a good tandand structure that will allow further ageing.
Serving Suggestions: Elegant stuffed veal medallions made with asparagus and provolone cheese breaded and fried, then slow cooked to a brilliant finish in a mushroom wine sauce.
Wine Analysis: • Sugar 3.0 • Alc% 14.5 • VA 0.60 • TA 5.2 • pH 3.59
This 100% Chardonnay grape variety from Stellenbosch offers the tantalising aromas of pears, pineapple and apricot characterise with clean, fresh with mineral hints. The clean palate offers suggestions of apricot and pineapple following through from the nose. Fruit and acidity are in perfect balance. R99 per bottle available on the Wasabi Cellar Selection Board.
Background De Meye, named after the De Meye River in Holland is where the first Myburgh who came to South Africa in 1665 used to live. The farm is situated in Stellenbosch, sub region known as Greater Simonsberg, one of South Africa's most prestigious wine making areas. Previously, all the grapes were sold, but in 1997 it was decided to renovate some of the old buildings and to produce our own, uniquely styled wines.
De Meye is proud to be part of the South African wine industry and continually drives towards producing "wines of distinction" and excellence that has characterized the wines from Stellenbosch and specifically our privately owned wine farms, which undoubtedly are the heartbeat of this magnificent region.
Climate Mediterranean–rainfall 650mm per annum. Vineyards are situated on De Meye in the western part of the Muldersvlei region, north of Stellenbosch. The vineyard faces south-east and a cool westerly wind during the ripening period months ensures healthy balanced grapes.
Vinification/Maturation Grapes were hand picked from vines with a yield of approximately 7 tons per hectare and at a sugar level of 23ºB. Fermented in stainless steel tanks and then left on the lees for a few days to add structure to the palate.
Tasting Notes Aroma – Tantalising aromas of pears, pineapple and apricot characterise this wine. Clean and fresh with mineral hints. Palate – Again, clean palate with suggestions of apricot and pineapple following through from the nose. Fruit and acidity are in perfect balance.
Food and Serving Suggestions Best served chilled, accompanying a fresh garden salad, oysters, sushi, fish, light creamy pastas and chicken dishes.
You may have noticed the new face behind our sushi bar – meet Gareth Wilson or more fondly known to us as “Bubbles.” Hailing from the Cape’s southern suburbs, this young and dynamic addition to the Wasabi team has only been making sushi for a year and half, but he’s already creating waves with his exciting sushi special – the Bubbalicious!
August (hopefully) sees the end of long, dark days and makes way for the lighter, later evening sun. With the warmer days just around the corner, our chefs have created some special dishes echoing the taste of this transition;
The Bubbaliscious – a prawn fashion sandwich, filled with avocado & red pepper, topped with spicy tempura prawn and a seaweed and wasabi infused caviar at R48
Baby Panga - stuffed with lemons, garlic and spring onions, pan-fried and served with 3 small prawns and rice at R109
Did you know that you can follow Wasabi online? Click here to join Wasabi’s Facebook page or here to join our Twitter page. You’ll always be up-to-date with our latest specials, discounts and stand the chance to win in our regular competitions – like Nadia Fourie who wins a free dinner at Wasabi to the value of R1,600 simply for joining our Facebook page! Congratulations Nadia!
You’ve asked, we’ve answered! Wasabi now offers an exciting menu for kids under 12 years of age. This kids menu includes favourites such as fresh, crispy fish skewers and wok cooked chicken with teriyaki noodles. Small portions for small people at small prices! Available all days, all times.
Our chefs have included some exciting tasty meals for the month of July:
Pan-fried fillet of baby Kingklip, served with a lightly spiced prawn and sherry sauce and wok vegetables of the day.
Asian style Ostrich neck Tagine ( Style of Stew ), served with a thick red wine and sweet soya sauce, topped with a gooseberry mascarpone cheese on a bed of potato dumplings.
In addition, don't forget to ask your waiter about the daily specials!
Wasabi now offers a free 7 Day Delivery Service! If you live within the delivery area, you can now order all items off our menu – and delivery is free of charge.
View our menu here or call 021 794 6546 7 days a week, between 12pm and 10pm to place an order
Wasabi Asian Restaurant & Dim Sum bar would like to extend a special welcome to all our VIP and regular customers who were issued with their VIP Customer Cards this month. A warm salutation – to incredible savings! Each you dine at Wasabi with your VIP card, you will get 3% of the total bill credited to your VIP card. Your balance can be redeemed next time you dine at Wasabi, or can be saved for a special day. In addition, to help celebrate your birthday we will load R100 voucher onto your VIP card to be used in your birthday month.
Want to find out more about obtaining a VIP Customer Card? Ask one of the managers on duty next time you’re at Wasabi!
This month, Warren’s Wine of the Month is Louisvale’s 2002 Dominique. The blend of 56% Cabernet, 31% Merlot and 13% Cabernet Franc, offers intense dark fruit aromas of blackcurrant and plum, underpinned by toasty oak. The spicy liquorice notes give a luscious mouth-feel, with a full bodied and fleshy palate.
From its position on the gentle slopes of the Devon Valley, Louisvale enjoys one of the most spectacular views of this idyllic area. Tiny by world standards, Louisvale stands proud among New World winemakers. In less than 20 years, its wines have garnered a host of awards and accolades.
Today, Louisvale wines are enjoyed on four continents. Featured on international airline wine lists, they are also sold in world-renowned restaurants and stores.
The 2002 Dominique is available on the Wasabi Cellar Selection board at R120 per bottle.
Our resident “Sommelier,” Warren Fisher has chosen Ataraxia’s Serenity 2006 as June’s Wine of the Month.
Ataraxia means `emotional tranquillity' and it’s safe to say ‘emotional tranquillity’ is certainly achieved through a glass of the Serenity 2006.
Aged for 12 months in French oak barrels, this wine is a seamless blend of classic red varietals. A finely scented vibrant nose with well-defined, lifted berry fruit and intriguing mineral notes characterise this wine. Refined, polished tannins are wrapped in an elegant, spicy structure. Classy, supple and lingering, it reflects the grasp of style and the deft hand of its maker, Kevin Grant.
Rated 4 stars by the 2009 John Platter,Warren suggests Serenity 2006 is best paired with the Wasabi wok beef fillet or the crispy duck with pancakes. The Serenity 2006 is available on the Wasabi Cellar Selection board at R180 per bottle.
A lucky few of Wasabi’s most regular guests were treated to an exclusive sampling of the Winter Menu, two days before its release on the evening of the 30 May 2009. The combination of new exciting dishes, wine by Constantia Glen and Groote Post and the victory of the Bulls crushing the Chiefs ensured that a good time was had by all!
Guests were treated to some new additions to the menu; traditional sesame prawn toast, delightful dim sum and some electrifying new sushi dishes; the Beijing Barbeque Tuna Roll; the Napalm Sandwich (for those who like it hot!) ; the Bengal Tiger roll and the Ho Chi Minh Hurricane! Wasabi also launched their new dessert - tempura banana with real home-made ice cream (an old Wasabi favourite returns!)
Constantia Glen wines also offered a raffle prize of a magnum of Constantia Red (their new Bordeaux style red blend that just hit the shelves this month!) Congratulations to our winners; Abigel & Nikki Sheridan!
Wondering why you weren’t there? Chances are we don’t have your contact details!Send an email with the subject heading “Subscribe” to info@wasabi.co.za so that we don’t miss you next time!
There is no doubt that Cape Town’s in the middle of what promises to be a very cold winter. But Wasabi promises to keep away the winter chill with some hearty, warm meals on our brand new Winter Menu. Think spicy noodle Ramen soups (a Wasabi Classic revisited - now with a twist!) and some very interestingly named dishes… (think a Jet Li Green Chicken Curry ; Running Duck Kickslap Ramen or even a Mi.So Happy soup for instance!)
With the return of the generous tempura baskets, warm Asian broths to heat the toes and new dim sum dishes to tempt the taste buds, Wasabi is the place this winter to find good food and a warm, personalised environment to enjoy a meal.
We’ve also installed brand-new wall heaters to ensure the courtyard is just as cosy as the interior of the restaurant and our new modern, suspended fireplace creates the perfect environment for long, lingering dinners.
So come and join us in enjoying a glass (or two!) of wine and wind the winter blues away.
To view Wasabi’s new Winter Menu, please click here.
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