Service with a Difference

There are so many wine estates in Stellenbosch and all of them promise something special, so when asked to review Asara, I was a little skeptical as to what they would have to offer that would be different.

Sure, it's pretty to spend time amongst lush vineyards that whisper gently in the wind. And of course, good wine is always welcome. But what I want to know is how the many vineyards and their hospitality arms, are able to differentiate themselves. It's a tough market out there with heavy contenders for top spot.

I got out my little notebook this weekend and noted down what I thought Asara had to offer of difference. And there's quite a bit, I might add. The wine farm's vantage point means that it promises exquisite scenery – looking over its well established vineyards to the rugged Stellenbosch mountain. But its promise of beautiful images is only the first aspect that makes it a noteworthy destination. Its 'something special' doesn’t stop there. Yet, having only been open since May 2008, Asara's hospitality is relatively new to South Africans.

Aside from the natural beauty of the winelands, the estate has an elegant boutique hotel that is perfectly positioned to make the most of every vista Stellenbosch and her mountains have to offer.

It's not difficult to feel comfortable and relax with the knowledge that this five star establishment is so for its competent and capable staff who are at the ready for any request. The décor also offers a soothing and calm feel with timeless dark wood finish and fresh white linen in the 32 rooms.

The hotel offers a complex of thoughtfully laid out entertainment around a courtyard. The tasting room offers a quaint "warehouse meets dining room" feel with wine boxes and bottles stacked around neatly, and chairs and tables placed around on terracotta tiles.

You will sit amongst visitors from many other countries to experience Asara’s wine selection: proof that its wine is meeting world standards.

The tasting is well set out and easy to follow, offering information printed on a table mat designed specifically for the five wine tasting. A wine that stands out is the Asara Cabernet Sauvignon Blanc — yes, a red white wine — with a strong suggestion of apple on the palate and a lovely sour-sweet finish akin to the fruit.

Another wine worth taking note of is the Bell Tower Bordeaux blend of 2005. Its depth and smoothness coupled with a hefty richness of berry flavours on the palate, makes this wine a luxurious pairing with any meat dish.

Just a few steps to the other side of the courtyard is the stately cigar lounge, Sansibar. This is a fantastic venue to enjoy your constitutional before dinner or just to socialise and enjoy the vibe. Its well-stocked bar and cigar selection is matched by the beautiful agate bar counter which is lit up from behind to glow warmly and set the mood.

General Manager, Horst Frehse, who is of Singita renown, is wholly invested in his hotel — made clear by his presence in the dining room talking to visitors, as well his good relations with his staff. This makes for a top hospitality experience as both staff and manager are constantly in touch with each other’s expectations.

Raphael's is the dining room in question, and its kitchen is run by Head Chef Carston Haertel whose philosophy of five star cuisine in a world class setting, incorporating local produce has a ring to it that is lived up to in each carefully-prepared dish. Most notable, is the Loin of springbok prepared with a dark chocolate marinade and a cranberry, cherry jus served with a German dumpling.

The flavours of the chocolate and berry sing symphonies when paired with the rich and flavoursome meat of the springbok. The menu is priced according to its high quality cuisine and service, with main course prices ranging from a reasonable R70 for the mushroom risotto to R195 for the Fillet of veal. The springbok dish described above is in the regions of R165 and as mentioned, is a worthwhile experience.

Raphael's does nothing at half measure, so it is no surprise that their pastry chef prepares fabulous desserts for those with a mouthful of sweet teeth. Indeed, the hotel has its own decadent delicatessen and confectionary kitchen which specialises in the art of chocolate and that offers guests an opportunity to satisfy their chocolate cravings at any time in the day.

Looking below Asara's dining room, you'll find its bistro – the vibey Bistro & Tapas @ Asara. Asara owner, Markus Rahmann, has thought of everything and the bistro is certainly not an after-thought.

Heading up the kitchen at the bistro is local chef Anja can Zyl whose tapas creations are outstanding examples of what can be done with local produce. Her creativity has brought a refreshing take on the tapas menu as she offers a twist in run-of-the-mill dishes, lifting them with an unusual ingredient now and then and inspiring diners with her flare.

Asara definitely offers more than just a great view and is not just another wine farm with a hospitality arm — its service and attention to detail mean it's an institution in the making. One with a fine sense of luxury, quality and a love for the finer things. What's most impressive is that cost is not over the top and though you should expect to pay 5-star prices, you're quite safe to expect 5-star service.

Bryony Whitehead

Lifestyle Editor

Out of the ordinary

Having noticed Asara only in recent years, on my occasional drive though to Stellenbosch, I kept vowing to visit, but alas you know how these things go… so I was delighted when I was invited to taste their wine and culinary fare.

I have tried their wine on numerous occasions and so had expectations before my arrival, but had no idea that Asara is in fact a quaint sort of town — its earth and terracotta buildings set between the vineyards and lake, with the mountains an oil painting in the distance.

Modern but tasteful, Asara has traits of a village in France or Germany. The wine tasting centre, hotel, shopping emporium, and restaurants are kneaded together by cobbled lanes and fountains.

White from red

We were met by winemaker Jan van Rooyen, who despite the mid-harvest madness, was kind enough to give us a tasting.

We started with a rather unique wine — the 2008 Cabinet Sauvignon Blanc — which was made to commemorate the opening of Asara's hotel.

This white variety which is a peach colour has hints of apple and pear — a wonderful florally wine which complemented the idyllic but sweltering day superbly, and was certainly easy on the palate too.

Next up was the 2008 Sauvignon Blanc, a fruity smooth wine with a zesty aftertaste.

Then the red Cabernet Sauvignon (2003) smooth and mature, it hints at distinguished flavours of cigar box and dark chocolate.

The next wine was also a rather unique one — the 2008 Rosé — made from Shiraz and Gamay Noir, it's one which Jan says is a "true Rosé". Easy drinking, it's brilliant with seafood, he noted.

The elegant 2005 Shiraz was somewhat spicy, with notes of Christmas cake and black pepper...

Naturally, the most wonderful wine of the day was the most expensive too — the Avalon — priced at R450 per bottle. But it's worth every penny, with its overwhelming cherry aroma inducing love sensations. It's an Italian-style wine — an Amarone-style Pinotage — which is silky-smooth on the tongue.

The hotel

A browse through the Relais & Chateaux five-star hotel at Asara will leave you depressed, sleepy or envious...

The hotel opened its doors in May 2008, and has 37 stylish appointed rooms. The luxury rooms and suites are spread between three buildings across the estate, with each building designed in such a way as to maximise the views over Stellenbosch and the surrounding vineyards and mountains.

After dreaming away in the massive triple-story 'Bell Tower', more commonly known as the Honeymoon Suite, and the Presidential Suite (named after Asara's most prestigious wine, the Avalon), it was time to move on swiftly —before we got too comfortable.

Candyfloss and cookies

Next on the town tour — the delicatessen and confectionary, which smelt of candy floss and cookies.

Pastry Chef, Bernd Strauss, straight out of a Hansel and Gretel novel, was prepping cardamom Belgium chocolate truffles on our arrival, with real Belgium chocolate.

On sale in the deli are olive oils (the basil variety catching my fancy), the most delectable artisan breads, pastries and cakes. Then there's the homemade Gelato — could a girl ask for more?

After a teasing our tastebuds with sweet delights, we met Executive Chef Patrick Bischoff and General Manager Horst Frehse in the kitchen for a quick tour of their state-of-the-art facilities, and some German street food, amidst the hustle and bustle...

In fact this was our first course for the day — traditional Curry Wurst — grilled pork sausage with a slightly spiced sauce and French fries. Horst informed us that while out on the town in Germany, people often stop for a quick bite of street food to line the stomach before pressing on to the next bar or hangout.

We also had the refreshing 2008 Asara Sauvignon Blanc to go with the Curry Wurst.

Just to suit your taste

Asara has two restaurants, one fine dining establishment called Raphael's, and another more casual eatery — Bistro Tapas. Both have outside terraces with the most remarkable views, so whether you are in the mood for some lighter fare, or something more intimate, Asara caters for your needs.

What's more, for those who delight in a cigar or two or perhaps a glass of single malt, the Sansibar Cigar and Whisky Lounge has what you're looking for. Dark wood, low lighting and comfy chairs will lull you into lingering a little longer...

Horst then led us to have a sneaky peak at their wine cellar at Raphael's, where bottles layered in dust are like buried treasure waiting to be unlocked — there are some rather ancient bottles making up their unique collection, so old in fact, that they made me feel young.

Apparently one can organise to have dinner in the cellar. Only if you could try one of the bottles older than oneself, I would say...

We were then escorted to Raphael's for the rest of our lunch — this time a more culinary than walking tour.

A slice of the pie...

Patrick had paired dishes with the best possible selection from Asara's wine list. His food choices leaning towards the use of fresh local ingredients cooked in a more traditional French style.

First up was the Braised Oxtail Ravioli with red onion confit, butternut mash and crispy pork nuggets, together with the 2008 Chardonnay (unwooded). The wine denoted rich peach aromas, and the dish was rather delectable, although admittedly I'm not the biggest oxtail fan on the planet.

Next up was a magical concoction of Seared Tuna Medallions on a Quino Timbale and Virgin Sauce, served with Chinese cabbage on the side. An interesting interpretation of a tuna dish, the cabbage complemented it well, while the quino was by far the best I've tasted. Paired with the stunning white 2008 Cabernet Sauvignon Blanc, Patrick couldn't go wrong.

We had a choice of reds for the next dish, so being a Shiraz fan I opted for the spicy Asara 2008 to go with the Springbok Fillet. Wrapped in Parma ham and served with bone marrow and Parmesan crust, cranberry jus and pine nuts potato pancake (did I hear someone say orgasmic), it was out of this world, the salty bone marrow and Parmesan perfected the fillet, while the pine nuts added zest to the potato.

But by far my favourite of the day had to be the dessert, which was a real South African treat. Amarula Ice Cream on a Spiced Sweet Potato Pie, with passion fruit sauce. The warm sweet potato was like coming home, and the Noble Late Harvest to complement the dessert was simply the cherry on top. If I didn't have to drive home, I might have guzzled a fair bit more of the wine.

That being said, their white Port — Spirit of Chenin — is also a delight to the senses, if you're in the mood for something sweet.

I left gobsmacked, wishing I could have a little slice of the Asara pie to myself. Well I suppose a visit now and again could do...

Thamar Houliston
Lifestyle Editor