Harvest season at Steenberg Vineyards is a time of celebration especially now that the restrictions on wine sales have been lifted.
With the pressing of the new season’s grapes in full swing, guests can share in the harvest bounty with Covid compliant outdoor taste experiences of freshly picked grapes and unfermented pressed juice fresh from the tank at Steenberg Hotel and the property’s two popular restaurants. These joys of the morning’s pickings can also be savoured at the tasting room.
At Bistro Sixteen82 grapes take centre stage as a signature ingredient in selected dishes such as Chef Kerry Kilpin’s famous pork belly served with pickled grapes, sultana and Sauvignon Blanc jus, and a harvest inspired steamed duck bao bun for tapas. For dessert the sorbet of the day will vary according to the grape variety picked that morning.
Guests at Tryn, Steenberg’s signature restaurant, can choose between a harvest inspired, non-alcoholic pink G & T with Sauvignon Blanc juice in the mix, or a refreshing grape and pineapple spritzer. Lunch guests will be treated to freshly baked mosbolletjies, the traditional South African sweet harvest bread made with grape must.
Be part of the harvest experience, available until the end of March, by following @SteenbergWines on Twitter or @SteenbergFarm on Facebook and Instagram.