Our "Winter" Pop-Up is all most here - Book today!
Don't stay at home during winter, book now for the eighth Pop-Up Restaurant and experience fine dining Mellasat style. This Pop-Up takes place on the 22nd and 23rd of August 2015.
After the success of the first seven seasons, we know this one will most certainly not disappoint. Freshly prepared by international chef Janet Richardson, the “Winter” season will use local and seasonal ingredients specifically sourced for our innovative menu. See our menu below!
Opening times for the Restaurant will be Saturday 22nd August for dinner from 18:00 till 21:30, and Sunday 23rd August for lunch from 12:00 till 15:00. Priced at R240 for two courses or R315 for three courses, the menu will have a choice of three dishes at each course, including a complimentary “amuse bouche” and “palate cleanser” at the appropriate stage. Our excellent range of wines will be available at normal cellar door prices!
Tables are limited as we already have repeat bookings from the previous season, so please don’t miss out on this unique opportunity! For reservations and enquiries contact Mellasat Vineyards on 021 862 4525 or send an email to email@example.com
The Mellasat team is looking forward to sharing this fine dining experience with you.
Come taste our wine at Wine Concepts Kloof Street, 31st August 2015
Come and taste our wine at Wine Concepts, Kloof Street on Monday the 31st of August 2015 between 16:00 and 19:00. Our ever popular and interesting White Pinotage, as well as our barrel fermented Viognier, will be available for tasting. If you have never experienced the White Pinotage, now is the chance to taste it as well as to find out how we make this wine. We will also have some of our red wines available for tasting.
The address is: Lifestyle of Kloof, 50 Kloof Street, Cape Town.
We are looking forward to see you there.
Winter pruning, the start of a new season
It is pruning time at Mellasat! Every day we here the sound of pruning shears from the pruning team.
Pruning is an important time in the vineyards as this affects the growth and in return determines the quality of the grapes.
Pruning takes place in the winter when the vines are in dormancy. Why do we prune? Pruning is done to space out the shoots to allow sunlight penetration for fruit flavours to develop, colour development and phenolics as well as air circulation which lowers the risk of rot and mildew.
Pruning is an art and when one prunes it influences the growth of the vine for the next two growth seasons. Basically, pruning is cutting off unwanted shoots and only leaving a few canes for the production of fruit for the next season.
At Mellasat the first team is brush cutting, making the final pruning easier for the skilled operators. Brush-cut pruning is where the teams cut away the long canes and pulling them out of the trellis wires. Approximately 30cm of shoots are left for the final pruning.
Final pruning is where one prunes to two buds per spur. This is very important for the next vintage' growth. By pruning one can determine the yield.
Faizel Samuels, our assistant winemaker is the only person pruning the Viognier and the Tempranillo blocks. These vines are still relatively young and need special attention to ensure that we have a balanced yield, so he prunes to two buds per spur and there are 10 spurs per vine.
The vineyard work carried out now determines the quality of the grapes that eventually ends up as the wine in your glass!