South Africa Wine Journey

On arrival in Cape Town the group is met by a Goway representative and a guide and transferred to The President Hotel. The transfer from Cape Town International airport to the hotel takes approx. 20 minutes. On arrival at the hotel, a group check-in takes place. After checking in to their rooms the participants enjoy lunch at the hotel and then have the early afternoon at leisure to recover from their longhaul flight or to explore the sights of the V&A Waterfront.

At approx. 1600hrs the group for the Table Mountain cable car station, ascending the mountain at approx. 1630hrs (2 cable cars with a capacity of 65 pax each, the ascent/descent of the mountain takes approx. 5 minutes in the cable car). Rising 1087m (3566ft) above the city of Cape Town, Table Mountain is so named for its flat top and steep sides and was known to the ancient Hottentot people as '‘Hoeri Kwaggo' - Mountain of the Sea. On a clear day the distinctive shape of Table Mountain can be seen from up to 200km out to sea while its summit provides spectacular views of the city, it's Waterfront and Harbour below, the majestic Hottentots Holland mountains to the East and Cape Point to the South.

The Table Mountain cable way underwent a R90 million upgrade in 1997 and the new system - a combination of Swiss and South African engineering - boasts revolving floors in the new cable cars giving passengers a 360 degree panoramic view on their way up the mountain. Since the opening of the original cable way in 1929 some 11 million people have traveled to the summit of Table Mountain by cable car.

On the summit the group is taken on a guided tour of the mountain top before gathering in the Paradise Peak Bistro to enjoy cocktails and canapes overlooking the Cape Peninsula, Table Bay and the Atlantic Ocean. Descending again in the cable car at approx. 1930hrs the group returns to the hotel for dinner this evening. D

Accommodation: The President Hotel (7 Nights).

After breakfast at the hotel the group departs on a discovery of the Cape Winelands, beginning at the Wineways Discovery Centre outside the town of Stellenbosch. Stellenbosch developed from a colony of settlers to whom land had been granted on the banks of the Eerste River (First River) in the 17th century. Today, Stellenbosch is a scenic university town with oak lined streets and is the centre of viticulture and oeneology in southern Africa. Wineways is a generic wine centre showcasing the 15 wine areas of the Cape (namely, Constantia, Durbanville, Elgin/Walker Bay, Helderberg, Stellenbosch, Simonsberg, Franschoek, Paarl, Wellington, Swartland, Tulbagh, Olifants River, Robertson, Worcester, Klein Karoo). The centre boasts the following facilities:

• An Exhibition area (optimum capacity 50 pax) showcasing the wines of all 15 wine regions and includes 5 tasting bars - selected wines from each of the 15 regions are available for tasting every day. The tasting bars are all manned by trained, permanent staff members with a range of foreign language skills. The Exhibition area also houses 5 touch screens where visitors can access winery and product information.

• A multi- medi auditorium (capacity 50 pax) available for private presentations with winemakers,etc
• A wine sales outlet which includes the 'Cape Wines Direct' dedicated door-to-door freighting company
• A small coffee shop/restaurant

After touring the Wineways Exhibition area the group enjoys a private presentation from one of the Cape's winemakers - Goway Travel will facilitate a presentation on a subject/wine farm that refelects the specific interests of the group.

From Wineways the group continues to nearby Neethlingshof where the Pine Avenue, highly visible on the approach to the Estate and reflected on each bottle of wine from the estate, brings participants to the heart of one of the most beautiful properties in the Stellenbosch winelands.

Since 1692 when the first farmer started to till the soil at the site he had been granted by the Governor of the Cape of Good Hope, Simon van der Stel, Neethlingshof has established itself as one of the top wine estates in South Africa. Here winemakers unhurriedly worked at perfecting their craft. Situated in a premier wine-growing area, near Stellenbosch, this famous and historic estate offers a taste of traditional Cape culture at its best. Since 1985 when Hans-Joachim Schreiber acquired the estate, major renovations and improvements have taken place. A replanting programme was implemented to provide the estate with the best clonal material in order to produce wines of the highest international standard. The vines are grown in high-potential soils at an altitude ranging between 75m and 250m at Neethlingshof and 180m and 380m at Stellenzicht. Cooling sea breezes from the nearby Atlantic Ocean have a significant effect on the vineyards; keeping down maximum temperatures and prolonging the ripening season which enhance flavours and contribute to the production of highly individualistic wines. The group enjoys a wine tasting at Neethlingshof before continuing to the nearby Spier Estate for a picnic lunch.

The Spier Estate can trace its origins back to 1692when the land was granted to a German named Arnout Janz by the Dutch Governor of the Cape, Simon van der Stel. The restoration of the estate was carried out using only local craftsmen and, through the Spier Development Trust, the Spier Estate is actively involved in the economic empowerment of the community which serves it. The owner’s vision for the estate is to celebrate the breaking down of barriers in the new SA through wine, music food and art.

The group’s picnic lunch is set up around the lake with the Jonkershoek Mountains providing a dramatic backdrop. The participants have the afternoon at leisure to enjoy a cellar tour and wine tasting at Spier.

The group returns to Cape Town in the mid-afternoon and en route to the hotel vists the Flagstone Winery at the V&A Waterfont - this boutique enjoys a unique location in the Waterfront setting and welcomes visitors by appointment only.

This evening the group enjoys dinner in a private dining room at d’Vijff Vlieghen Restaurant in the city centre:

" … Dutch ships in Table Bay and their tents along the shore were thus regular sights in the seventeenth century, and the image of a luxuriant and plentiful land seemed confirmed …" ( 'CAPE TOWN, The Making of a City', by Worden, van Heyningen and Bickford-Smith.)

Established during the following century, D'Vijff Vlieghen, situated in Rembrandt House, a national monument on Keerom Street in central Cape Town, continues the traditions of the 'luxuriant and plentiful land' that is the Cape. D'Vijff Vlieghen has long been host to the Netherlands Club in Cape Town and boasts a series of dining rooms all furnished to reflect different aspects of the Cape’s colonial Dutch heritage. The Xhosa Room is filled with African artefacts, the Van Riebeck Room contains original etchings by Dutch masters; other rooms are the Amsterdam Room, the Delft Blue Room and the Dromedaris Room. The restaurant serves a cosmopolitan cuisine influenced by the cooking methods and ingredients of both Africa and the Netherlands. BLD

With the South African winelands currently being characterised by a growth in 'boutique' wineries, today the group departs the hotel after breakfast to explore some of the "off the beaten track" wineries in the Franschoek Valley. The tour emphasises quality rather than quantity - only two wineries are visited and guests have the time to fully explore the wines of these quality estates before enjoying a leisurely lunch at the Haute Cabriere Cellar Restaurant set in a hillside overlooking the Franschoek Valley. Much of the food served is from the valley ~ fresh salmon trout bred in the cold stream waters that flow down the mountains, vegetables and herbs from the family farm, export quality fruit from the surrounding orchards, seasonal berries, goat's milk cheese from Paarl, linefish delivered daily from the Indian and Atlantic oceans, live mussels from Saldanha Bay, oysters from Namibia and lamb and game from the Karoo. The combination of fine wine and food, the elegance of the underground venue and the breath-taking views have in combination placed Haute Cabriere in all the top ten listings in South Africa.

Goway recommends the following selection of boutique wineries:

Plaisir de Merle
Situated at the entrance to the Franschoek Valley, Plaisir de Merle dates back to 1693 when the original land grant was signed by Dutch Governor, Simon van der Stel. Today the estate is owned by the Stellenbosch Farmer's Winery and produces 33 000 cases of bottled wine. The estate's main export markets are the United States, the United Kingdom, Germany and Switzerland. Plaisir de Merle is particularly renowned for their Cabernet Sauvignon.

Cabriere
Renowned for the Pierre Jourdan range of sparkling wines, named in honour of the French Huguenot, Pierre Jourdan, who was granted the land in Franschoek on 22 December 1694. He named the property Cabriere, after the village he had fled from near Avignon in France. Achim von Arnim bought the property in 1982 and currently produces 25 000 cases, some 80% of which is sold at the cellar and through retail outlets in South Africa and the rest exported. The estate is also renowned for its Pinot Noir.

Rickety Bridge
Modernisation and replanting since 1997 has seen the planting of new red varieties such as Cabernet, Merlot and Shiraz at Rickety Bridge. The new hi-tech winery positions Rickety Bridge as one of the most modern boutique producers in South Africa.

Moreson Soleil du Matin
Moreson produces a highly acclaimed boutique range which includes a Sauvignon Blanc,Wooded and Unwooded Chardonnay, Chenin Blanc, Pinotage, Merlot and Cabernet Sauvignon. Moreson wines are characterised by a distinctly South African flavour while retaining a strong individual identity.

The group returns to the hotel in the late afternoon and this evening the participants are at leisure to enjoy dinner at one of the many restaurant options in the V&A Waterfront. BLD

After breakfast at the hotel, the group departs the hotel on an exploration of the Cape Peninsula, heading for the fishing village of Hout Bay before continuing on to the Cape Of Good Hope Nature Reserve. Curving away from the African continent like an eroded sickle, the Cape Peninsula has always presented a fearsome challenge to navigators rounding the tip of Africa. The Cape of Good Hope, also known as the "Cape of Storms", is where two great ocean currents - the Benguela and the Mozambique - converge. Cape Point, the southern tip, is a place of pounding rollers. With its backbone of mountains, its many beautiful beaches, its scenic drives and astonishing floral diversity, the Peninsula remains one of the loveliest corners of Africa.

On the Peninsula is the Cape of Good Hope Nature Reserve, covering 7700 hectares of barren coastal shrub land, and considered to be a botanical treasure house supporting 2200 species. Many species of bird and small animal also make their home in the reserve and of particular interest are the baboons - the only baboon community in the world to have adapted to feeding off marine life.

Arriving at Cape Point at approx. 1230hrs, the participants are able to take the funicular up to the lighthouse before heading back along the False Bay side of the Peninsula to Simons Town and Bertha's Restaurant for a seafood luncheon overlooking the Simons Town harbour. After lunch the group continues back to Cape Town, stopping en route at Boulders Beach to visit the Penguin Colony. The group arrives back at the hotel at approx. 1700hrs. This evening the group enjoys dinner in a private dining room in the De Goewerneur Restaurant at the Castle of Good Hope:

The Castle garrison … "On the first day of each month there is a fete day, when the whole guard relaxes and indulges in feasting, drinking and merry making. A generous supply of meat, wine and vegetables is distributed; after dinner the band plays; dancing follows, and is continued until the wine is exhausted …" (Mentzel describing life at the castle of Good Hope during the 1700’s, as quoted in 'Cape Town, The Making of a City', by Worden, van Heyningen and Bickford-Smith.)

The Castle of Good Hope is the oldest surviving building in South Africa. Built between 1666 and 1679, this pentagonal fortification replaced a small clay and timber fort built by Commander Jan van Riebeck in 1652 upon establishing a maritime replenishment station at the Cape of Good Hope for the Dutch East India Company (better known as the VOC - Verenigde Oost-Indische Compagnie). On 26th April 1679 the five bastions were named after the main titles of Willem, the Prince of Orange. The Western bastion was named Leerdam, followed in clockwise order by Buuren, Catzenellenbogen, Nassau and Oranje. In 1936 the Castle was declared a National Monument and the Castle of Good Hope remains the best preserved of its kind built by the VOC in regions where it had interests. The Castle houses the regional headquarters of the South African Army, together with the famous William Fehr Collection of historic artworks, the Castle Military Museum as well as ceremonial facilities for the traditional Cape Regiments. Set in the historic Castle of Good Hope, the De Goewerneur restaurant claims to be ‘the home of the traditional cuisine of South Africa'. A blend of Cape Malay, Dutch and African dishes appear on the menu. The restaurant's wine list is more eclectic and adventurous than most and features some of the best of South Africa's wines. BLD

After beakfast at the hotel the group departs for the winelands of Worcester and the "Alternative Apothecary" Medicinal Museum in Montagu.

The journey to the winelands of Worcester takes approx. one and half hours through the orchards and vineyards of the Bree River Valley, the largest grape producing region in the Cape. Worcester is also the centre of the Cape’s "Brandy Route" and April is the month of the Worcester Brandy Festival. Brandy has been produced in the Cape for over 300 years and Worcester is home to the KWV Cellar, the largest of its kind in the world, comprising 120 Woudberg potstills, a large maturation cellar as well as demonstrations of the ancient craft of barrel-making.

After visiting the KWV Cellar the group continues to the Nuy Cellar situated at the foot of the Langeberg mountains and particularly renowend for its dessert wines. The group enjoys lunch at the Nuy Valley Restaurant.

After lunch the group continues to the Karoo town of Montagu, approx. one hour's drive from Worcester, a drive which passes through the fruit farms of Robertson and along the spectacular Cogman'’s Kloof pass through the Langeberg Mountains. The town of Montagu is the centre of this fruit producing region (apples, pears, apricots and peaches) and is also home to the "Alternative Apothecary" Medicinal Museum. Historically, indigenous medicinal remedies have been used for a variety of ailments. It was nomads and veld people of the Cape, like the Khoisan, who first discovered the healing qualities of indigenous plants. Their knowledge of the veld was vast and they passed it on the their descendants, some of whom were to find employment with the pioneer farmers who settled in the Montagu district. In the early days farms were isolated and medical services were practically non-existant, so the famers started to use the traditional remedies. Serious research into the indigenous plant resources of the area began only 20 years ago and this ongoing project focusses on the flora of the WesternCape, the Boland, the Little Karoo and the Great Karoo, collecting plant samples as well as the anecdotes on their treatment of ailments. As part of this project, an indigenous medicinal plant garden has been established at the Montagu Museumand the group enjoys a guided tour of this garden.

Approximately 70% of South Africa's population depends on and uses traditional medicines and as the preventative and healing values become better known, traditional remedies are taking their rightful place as an accepted form of alternative medicine.

At the end of the afternoon the group returns to Cape Town and this evening the participants are at leisure to enjoy dinner in the hotel or at the Waterfront. BLD

Today the group enjoys a tour of the winelands based on the "Latest Vintages" reviews in South Africa's monthly WINE magazine. For example, the February 2000 issue of South Africa's WINE magazine features the following reviews of the latest vintage releases and launches:

Klein Constantia Vin de Constance 1995 (4* rating by WINE Magazine)
Natural sweet, from Muscat - brilliant coppery gold. Complex, well-developed nose showing marmalade, honey and a hint of varietal. Marmalade and sweet-sour flavours on the palate. Excellent sugar to balance acid. Classy. Enjoy now to 3 years.

Bloemendal Brut NV (31/2* rating by WINE magazine)
Cap Classique. Clear, pale gold. Fine, steady bead. Toasty, citrus whiffs of grapefruit. Some nuts and apricot too. Firm and dry with leesy character and mouth-filling mousse. Developing well. Drink within 2 years.

Nitida Shiraz 1998 (4* rating by WINE magazine)
Deep plum, brick rim. Dusty, peppery nose with whiffs of toasty coffee and ripe tomato. Dense, sleek chocolate, pepper and leather flavours support great fruit. Clean finish. Drink within 2 to 6 years.

Clos Malverne Pinotage Reserve 1998 (3* rating by WINE magazine)
Inky plum, brick rim. Shy nose. Ripe and supple. Loads of juicy fruit on the palate - plum, banana, cherry - with chocolate supported by firm tannins. New oak showing. Drink now to 3 years.

... and so on with approximately 15 wines/estates being reviewed each month.

Based on the group's month of travel, Goway will be happy to recommend estates and wineries based on the WINE magazine reviews and the specific interests of the group, and recommend a suitable winelands restaurant for lunch, dependent on the wine areas selected. The lunch options include:

The Green Door on the Delaire Wine Farm on Helshoogte Pass, with spectacular views of the winelands from high on the hillside. The restaurant is a converted wine cellar and leads on to a tree-shaded terrace. The menu changes frequently and features traditional favourites as well as foreign influences: oven-roasted sweet peppers with goats cheese, croutons and pesto; petit poussin with wholegrain mustard, honey and soya glaze; salmon trout wrapped in proscuitto with a red wine sauce.

Laborie Restaurant housed in an original Cape Dutch building on the estate and serving an a la carte menu which features both traditional Cape fare such as waterblommetjiebredie as well as dishes with a Mediterranean flare: chargrilled aubergine with chorizo and onion,scented yoghurt, tomato tartlets, grilled duck breast with a sauce of balsamic vinegar and redcurrant jelly.

Steenberg Restaurant, situated in the Steenberg wine farm's original wine cellar, now embued with a warm Cape ambience in keeping with the historic setting. Several of the original kuipe have been turned into mini wine cellars where some 80 different wines are kept at controlled temperatures. The menu blends the Cape with the Continental: ostrich carpaccio, black mushrooms with Camembert and strawberry vinaigrette, seafood with a chilli-papaya dip and desserts from traditional Cape brandy pudding to an Amarula crème brulee. The restaurant's winelist highlights the Steenberg range and the farm’s second label, Motif, but is not limited to the Constantia valley.

96 Winery Road in the heart of the Helderberg winelands. An attractive, spacious restaurant with a fireplace at its heart and French doors opening onto a panorama of mountains, the winelist at 96 Winery Road focusses on the Helderberg region. The menu features spicy pork roti with home-made tomato chutney; matured prime beef served with a selection of sauces; roasted yellowtail with saffron, lemon, tomato and capers, served on coucous; pan-fried duck breast, served on sweet potato puree with red onion marmalade; warm chocolate and hazelnut torte topped with vanilla pod ice-cream. The group returns to the hotel in the mid-afternoon and this evening enjoys dinner at the Africa Cafe, housed in the exquisitely restored Cape Heritage buildings at Heritage Square - a complex of shops and restaurants which include a working goldsmith, a boutique wine shop, art galleries as well as contemporary furniture, gift and clothing outlets, as well as the oldest surviving grape vine in South Africa.. The Restaurant's 'African Feast' includes 16 different dishes from all over Africa. BLD

Today the group has the option of enjoying an exclusive Grape Crushing event facilitated and managed by Goway exclusively for the group. Held on a Cape wine farm, the visitors have the opportunity to explore the intricacies of winemaking in the Cape - from 'squishing' their own grapes and designing their own labels for their own vintage to be shipped to them later, to a private tasting of the cultivars and blends for which the selected farm or estate is renowned. This event is seasonal, being possible only during the months of the grape harvest, approximately January, February and March.

Alternatively, the group has the option of enjoying some of the adventure activities available in Cape Town:

Helicopter Flight

Peninsula Tour
Lasting approx. 1 hour, this helicopter tour takes in the whole of the Cape Peninsula, departing from the Waterfront, along the Atlantic Coast down to Cape Point, back along the False Bay coast and over Table Mountain.

The Two Oceans Tour
Lasting approx. 30 minutes this tour follows the Atlantic Coast past Sea Point, Clifton, Camps Bay, Llandudno, Hout Bay and returns via Muizenberg, Constantia and Table Mountain.

Sandy Bay and Hout Bay
Lasting approx. 20 minutes this tour follows the Atlantic coast past Sea Point, Clifton, Camps Bay, Llandudno, Sandy Bay to Hout Bay, passing the seal colony on Duiker Island and returning via Table Mountain and the City.

Harley Davidson Motorcycle Tour

Participants climb onto their Harley's in front of the hotel, and begin a trip along the Atlantic Seaboard, passed Llandudno and Hout Bay, along Ou Kaapse Weg to Noordhoek. Here the participants will stop for refreshments before continuing to the False Bay Coast and over Boye's Drive and back to the Hotel. Participants have the option of self ride or of riding with a chauffeur; helmets and leather jackets are provided.

This evening the group enjoys Dinner at the Highstead Grill, situated in Sea Point in the shadow of the majestic Lion's Head. Built in 1904, the Highstead remains one of the Cape's most gracious Victorian Houses and this historic building is now home to the Highstead Grill, regarded as one of South Africa's premier eating establishments catering for carnivorous tastes. BD

Board the coach and continue on to George via Somerset West and Caledon, stopping for lunch in Swellendam. Continue on to George, via Riversdale, and Mosselbay. Check in to the Protea Hotel King George while your luggage is being delivered to your rooms. The rest of the afternoon is at leisure to take advantage of the hotels facilities Dinner will be served in the Hotel Restaurant. BD

Overnight: Protea Hotel King George.

This morning after breakfast the group will set of for Oudtshoorn. Visit the amazing Cango Caves, with its amazing stalactites and stalagmites. Millions of years . . . and no time goes by . . . only transformation of limestone that takes formation into one of the most spectacular scenic tourist attraction in South Africa. There is more than one section to the caves, but only the main section is open to the public in order to preserve these majestic formations.

Continue to Highgate Ostrich Show farm for a tour. Learn about these birds, watch an ostrich race or ride one yourself! Lunch at the Ostrich Farm with a menu of ostrich specialties. Return to the Protea Hotel King George for dinner and overnight. BLD

Accommodation: Protea Hotel King George (1 night).

After breakfast this morning depart for the George Station to catch the Outeniqua Choo-Tjoe to Knysna, nestled in the heart of the Garden Route, on the shores of the Knysna Lagoon.

A fleet of beautifully restored vintage steam trains ply the Garden Route’s narrow gauge rail network, offering holiday makers and steam-train aficionados an unique opportunity to relive the romantic and adventurous train journeys of yesteryear. Travelling from Knysna to George and vice versa, the scenic route takes passengers through a wonderland of panoramic views and natural beauty.

The Outeniqua Choo-Tjoe is South Africa's last scheduled daily steam train service. It operates between George and Knysna, using class 19D and class 24 steam locomotives. The Outeniqua Choo-Tjoe offers daily, local outings. Arrive at the Knysna Station and transfer to the Knysna Log Inn for check in and welcome drinks. Enjoy the rest of the afternoon at leisure. Dinner this evening will be served at the hotel restaurant. BD

Accommodation: Protea Hotel Knysna (2 Nights).

This morning after breakfast the group will transfer to Thesen's Jetty for a panoramic cruise on the Knysna lagoon. A full bar, fresh Knysna oysters and a light meal are also available. The Featherbed Nature Reserve provides scenic views of Knysna and The Heads from the opposite shore of the lagoon. On arrival at the reserve, guests are taken by 4x4 vehicle to the top of the Western Head. A wonderful foot trail leads through 2 km of coastal forest and along the water’s edge back to the featherbed tavern, where a delicious lunch of grilled, fresh linefish may be enjoyed.

Enjoy some leisure time in Knysna Town, shopping or just browsing. Return to the hotel late afternoon.

Enjoy a farewell dinner at the hotel this evening. BD

Overnight: Protea Hotel Knysna.

This morning, transfer from your hotel through to the Port Elizabeth Airport for your flight to Mpumalanga airport.

Welcome drinks are served during the group check in and a buffet lunch is served at the lodge. After lunch the group has the early afternoon at leisure before meeting for tea/coffee at approx. 1530hrs and then departing on their safari at approx. 1600hrs, in open safari vehicles with ranger and tracker. Sundowners are served en route and the group begins their return after dark with the tracker using his spotlight to pick out the nocturnal animals.

"The descent of the African night is never forgotten. There is nothing more complete than to rest by a fire on a canvas seat, with tobacco and a drink, as the sky grows blue dark and the stars sharpen with the clarity peculiar to Africa, until the rim of the firelight seems surrounded by a second, outer world alive with the night sounds of contesting animals, and then to lie awake learning the language of the bush …" Bartle Bull, '‘Safari – A Chronicle of Adventure'. BLD

Overnight: Sabi Sabi Game Lodge (2 Nights).

The group has the full day to enjoy the safari activities and the day follows a typical safari timetable:

• 0530hrs wake up call
• 0600hrs depart on safari
• 0930hrs breakfast at the lodge
• 1300hrs lunch at the lodge
• 1600hrs tea and coffee served
• 1630hrs depart on safari
• 1930hrs return to the lodge for dinner

This evening the participants enjoy dinner served in the lodge’s outdoor Boma dining area. BLD

The participants are awoken at 0530hrs for the early morning game drive, meeting on the terrace for tea, coffee and rusks served at 0600hrs and then departing with their rangers and trackers on safari.

The group returns to the lodge at approx. 0930hrs for a sumptuous breakfast. The group checks out at approx. 1100hrs and is transferred to Hoedspruit Airport to connect their scheduled direct flight to Johannesburg, and then their onward international connection or to connect with the post optional tour to Victoria Falls. B