As I held a large abalone shell to my ear, the passion fruit on the plate offered a pungent yet pleasant aroma, evoking myriad memories. The shell, together with a whiff of coarse sea salt, conjured a sense of the seaside mingled with tropical notes. I was taken back to my childhood in Durban. I was a lucky guinea pig for the brand-new Heritage Story of Creation pairing menu, a six-course taste adventure, teamed with eight of the farm's award-winning wines.
The chilled Creation Sauvignon Blanc was the prelude to the first dish, sauteed abalone (legally sourced), cut into blocks, not unpleasantly chewy, mixed with capers, red onion, lemon, spring onion, kelp and small, grass-green fronds of samphire, a sea asparagus found along the shore.
Joining me was Carolyn Martin (nee Finlayson, daughter of one of the country's foremost wine pioneers, Walter Finlayson) who, together with her Swiss winemaker husband Jean-Claude (JC), established the Creation wine farm in 2002.
A place of remarkable beauty, impressive skill and bustling energy, the farm is set in the undulating hills of the Hemel-en-Aarde Valley, overlooked by the towering Babylon mountain, said to be higher than Table Mountain. The valley is famous for some of the finest wine farms in the country - the terroir, a combination of the clay soil and the cool sea breezes, the foundation of excellence.
Carolyn's wine and food knowledge is extensive and her palate exceptional. She travels the world promoting Creation wines and her enthusiasm and unwavering energy are palpable.
She oozes pride akin to a mother hen's, both the wine and the food of equal importance to her. She demands excellence from her fine staff and is pivotal in ensuring the team offers the finest experience in their restaurant - and they do.
We kicked off lunch with a bread offering, a surprise collection of different types. There was Zopf (the most famous of Swiss breads) creatively worked into different ideas. I loved the vetkoek coated in dry crispy polenta, daubed with a generous smear of homemade suurvytjie jam, a treat with the Creation Grenache Noir/Viognier.
There were many highlights on the menu, including a coconut poached linefish wrapped in a parcel of banana leaves finished off with an apricot masala and a tasting of the Creation Chardonnay. (Creation uses fish sourced from local fishermen through the Abalobi app).
The slow-roasted pulled springbok shank with new season waterblommetjies, a samp puree and rich jus was a delicious combo reflecting SA's rich culinary history. And the lightly peppery whiff of the Syrah/Grenache worked exceptionally well with the richness of the dish.
And dessert, had to be an new interpretation of malva pudding, with apricot, orange, custard and a textured popcorn crumb, was just the right note on which to end with the Viognier.
I can't leave out my favourite of the wines we tasted, the Pinot Noir 2018. It's superb, gleaming garnet in colour with a bouquet of spice, super smooth and complex on the palate. Asked to choose a favourite wine, Carolyn didn't hesitate - her husband's award-winning pinot noirs.
PICK YOUR PAIRING
Apart from the Heritage Story of Creation six-course wine pairing menu, R695 pp, Creation offers the following tastings:
- 10am Brunch Pairing, R510 pp
- Non-Alcoholic Pairing with different teas, R620 pp
- Cheese Pairings — four cheeses, four Creation wines, R310 pp
- Vegan Pairing Platter — locally sourced ingredients paired with four Creation wines, R215 pp
Booking for pairing menus is essential.
• Creation wine farm is located on the Hemel en Aarde Road in Hermanus. Call 028-212-1107 or see creationwines.com.
