In stark contrast to Francophile Franschhoek, the Solms-Delta Wine Estate, 15km from the town and closer to Pniel, intends to celebrate everything Cape and indigenous.
Neuroscientist Mark Solms and philanthropist Richard Astor have since 2001 striven to break with the semi-feudal past of the Boland. The delta comprise three farms, one of which is owned by a trust for the 21 families of farmworkers, who also own a third of the company that manages the farms.
Age and character
From the moment you arrive at Fyndraai, the Solms-Delta restaurant, you are aware of this philosophy at work. The restaurant has glass-panelled flooring that shows its exposed foundations. On the walls are photographs, some in black an white from the late 19th and early 20th centuries, drawn from the Paarl Heemkring’s collection of 26 000 glass-plate negatives. These portraits were taken by generations of the Gribble family of photographers. Interspersed are colour photos of the resident workers, managers, owners and their children.
Next door is the Museum van de Caab in the original wine cellar from 1740, which concentrates on the untold stories — the social history of this 320-year-old estate from the days of slavery and the deracination of the indigenous Khoi people. The first colonists to settle on the farm were one Hans Silverbach and his freed-slave wife, Ansela van der Caab. A total of 200 stone plaques on the back wall of the tasting room memorialise each life given to the farm through slavery.
When I arrived the local farm orchestra was performing deft Cape goema; one of its members played a mean trumpet. They went on to a Xhosa song and then Suikerbossie.
One can lunch inside or alfresco on the long stoep with soulful views of the vineyards. Smokers are welcome to wander on to the lawns under the oak trees for a break.
The menu is inspired by Cape Dutch boerekos, Cape Malay and southern Asian influences from the slaves, as well as ingredients valued by the Khoi. Thirty-something head chef Shaun Schoeman has a formal European kitchen background, apparent in his style of plating. He has done stints at Haute Cabrière Restaurant and the fine-dining Aubergine, among others.
Julienned bokkom arrives standing in a white cup of mayonnaise emulsion with bruin salie (indigenous brown sage, Salvia africana lutea) and buttered vetkoek — light and fluffy, accompanied by vinkel (fennel) fishcakes with intense, turmeric-yellow interiors in a bowl of Cape snoek velouté.
Another starter was a combo of two tempura black tiger prawns, tails curled up, with three large pan-fried sea scallops on a lemon-flavoured pear purée, enhanced with rooibos and citrus balsamic syrup.
Fyndraai uses veldkos produce from the two-hectare Dik Delta fynbos culinary garden, a conservation effort to propagate rare Cape flora. Other ingredients include Kalahari truffles (Kalaharituba pfeilii, called !naba by the San), wild garlic (almost 10 times as strong as “normal” garlic), wild olives, salad leaves of spekboom (Portulacaria afra), !Karri (a traditional Khoi beverage made with fermented honey), and katballetjies (tiny bulbs of an indigenous liquorice-flavoured plant, Senecio radicans — “string of pearls” in English).
Among the mains the rump steak was of rude proportions, but deliciously prepared and gratinated with wild herbs and local blue cheese, served with chips, broccoli and green beans. The venison was thinly sliced blesbok, a little chewy, on a bed of flavourful red cabbage, sweet potato and parsnip emulsion and roasted apricots, with green peppercorn and shiraz sauce. The shiraz is from desiccated grapes made on the estate.
With great flair, Schoeman serves pumpkin fritters, fish frikkadelle, bredie, biltong, atjar, amarula, koeksisters and melktert in new guises.
For dessert I fortuitously picked a lavender-and-buchu-flavoured crème brûlée, with chilli and coconut chocolate mousse and lime sorbet.
The Solms-Delta wines are as unique as the fare, using less common varietals. The Amalie Rhône-style white is a blend of roussanne, viognier and vine-dried grenache blanc; the dry Lekkerwijn rosé has shiraz, Grenache, mourvèdre and viognier.
There is not much more you could ask for from an experience in the winelands. Fyndraai exceeds expectations on many fronts and, best of all, its heart is in the right place.
By Brent Meersman for Mail & Guardian online