On the scenic R43 between Villiersdorp and Worcester, you will discover the home of two time Diners Club Winemaker of the Year winner – Christiaan Groenewald and his gorgeous Eagle’s Cliff Wine Estate. Here at Eagles Cliff they produce a wide range of exceptional quality red and white wines, namely Arendskloof, Eagle’s Cliff, Dwyka Hills and Hoeks Rivier.
Christiaan Groenewald, who is the founder of the New Cape Wines Company, won the prestigious Diner’s Club Winemaker of the Year Award in 2013 (Tannat Syrah 2011) and again in 2017 (Eagle’s Cliff Pinotage 2017.) He is one of only 5 winemakers to have received this award twice.
Meeting with the Winemaker
We had the wonderful privileged to chat with winemaker Christiaan Groenewald. He mentions that he has always been passionate about wine and fascinated by the fact that the same cultivar can taste and smell so different, simply by using different techniques and yeasts.
Sadly after the passing of his father, did Christiaan decide to build a cellar on the farm. His inspiration for the Eagle’s Cliff range is for those who are less informed about wine, but still seeks a quality wine, at a reasonable price. For the connoisseur, he makes something extra special with his Arendskloof range. Eagle’s Cliff definitely has something for everyone!
About Eagle’s Cliff Wines:
The farm is ideally situated for producing some of the best wines in the region which includes a few surprising cultivars. You see wine friends the farm gets a Karoo influence and a cool sea breeze at night from Hermanus. This creates two distinct terroirs, south east and north west. This interns creates the perfect opportunity to produce and make completely different styles on one property.
For example on the cooler slopes you will discover Sauvignon Blanc and Pinot Noir. Yes folks that is right… Pinot Noir! Who would have thought a fickle cultivar like Pinot Noir growing in Worcester? That alone is an extreme valid reason to visit Eagle’s Cliff! Then on the other warmer side along with its rocky soil you will find the perfect location for other reds like Syrah and Tannat!
Eagle’s Cliff is truly blessed not only with a fantastic climate but also their soil. The Hoeks River runs through the farm from south to north. Because of this the soil is greatly varied, ranging from sand to stone to clay.
Christiaan describes Worcester as the ideal region to produce excellent quality reds. ‘There are exceptional vineyards on the ideal terroir in this valley, and with special effort and patience, the Worcester Wine Region can become the leading wine-producing area in the country.
Eagle’s Cliff Tasting Room and Bistro
Eagle’s Cliff has a Bistro that is open from Monday – Thursday from 10:00 – 15:00 & Fridays from 10:00 – 14:00. Kindly do note that bookings are essential.
On special requests, appointments can be made to accommodate groups on Saturdays or Sundays.
Instead of just driving past, why not make a turn at Eagle’s Cliff, taste some award winning wines, have a scrumptious burger, or enjoy a cheese and meat platter, while looking over vineyards, valleys, mountains and the local residents of springboks grazing.
The cellar is open for wine tastings from Mondays to Thursdays from 10:00 to 15:00 & Fridays from 10:00 – 14:00. The cost is R40.00 per person and includes 2 Arendskloof and 2 Eagle’s Cliff wines. The tasting fee is waived with the purchase wines.
Eagle’s Cliff has just recently launched their brand new wedding and functions venue. Please contact Eagle’s Cliff if you would like more information on venue hire at firstname.lastname@example.org
After chatting and tasting some wine, we thought that perhaps we should do something different, perhaps showcasing a meal which compliments the Pinot Noir Rose. You can help falling in love with their wines, but the weather, the smell in the area and the mood the day made us just adore the Pinot Noir Rose from the Arendskloof Range a little more. You get a gorgeous rose petal on the nose, along with a hint of Strawberries. On the palate it crisps, fresh, fruity and well balanced. Just delicious!!
One sip and suddenly you craving Salmon roses, Salmon Sashimi or anything sushi related! I am no Sushi maker, but we decided on a dish that is so easy to make, complimenting both the gorgeous freshness of salmon and the wine.
Salmon ceviche made with Citrus, a little drop or two of the Pinot Noir Rose and a fresh coriander dressing cutting through the fattiness.
This in turn creates the perfect bite! You get sweetness from the Salmon, a nice balance of acidity, a little heat just coming through from the hint of chili! Yummylicous! Rounding it all together, a glass of Arendskloof Pinot Noir Rose.
Salmon Ceviche with a Coriander Citrus VinaigretteCourse: StarterCuisine: South AmericanDifficulty: Easy
- Salmon Ceviche with Avo
1 Kilogram Salmon Skinless Fillet ( Pinned and cut into cubes)
Juice from 3 Oranges
Juice from 3 Lemons
Juice from 4 Limes
1/2 Cup Soy Sauce
60 ml Cabernet Sauvignon Balsamic Vinegar (Willow Creek)
1 Red onion (peeled, and finely diced)
2 Ready avo’s peeled, cored and diced
2 Jalapeno’s (remove seeds and chop finely)
3/4 Cup Fresh Coriander Leaves
- Coriander Citrus Vinaigrette
80 ml EVOO (Willow Creek)
100 g Fresh Coriander Leaves
Juice from 1/2 Lemon
3 Garlic Cloves peeled, and finely chopped
Pinch of Salt
10 ml Organic Raw Honey
30 ml Pinot Noir Rose Wine
30 ml Red Wine Vinegar
- Salmon Ceviche with Avo
- Place the salmon into a glass, plastic or porcelain dish (please don’t use metal) along with the lemon, orange, and lime juices. For extra flavour you are welcomed to add some citrus zest.
- Cover and place in the fridge for no more than 20 to 30 minutes. Try not to keep it too long as the citrus juices will make the salmon go mushy. Nobody likes mushy fish!
- After the 20 minutes, take the Salmon out of the fridge and drain. Discarding the citrus marinade. Pat the Salmon dry with paper towels.
- Place in a non metallic bowl, cover with plastic and put into the fridge until ready to serve. Try to keep it not longer than an hour.
- Just before serving mix together the soy sauce, balsamic vinegar, onion, avo, jalapenos and coriander
- Pour the mixture over the salmon, toss to coat and transfer into plate. Serve with crusty bread to soak up those lovely juices.
- Coriander Citrus Vinaigrette
- Add all the ingredients to a blender. Puree until smooth and emulsified.
- Drizzle over the Salmon Ceviche. Keep left overs in the fridge!
- To bulk up the Salmon you can add extras like cooked shrimp or add some mango for an extra special touch. For extra flavour and kick you can also add some pickled ginger to the Ceviche.