Glen Carlou Wines of Excellence Award-winning British journalist, wine-writer and Master of Wine Tim Atkin, argues that the Cape is making the best wines in its 358 year history. He refers to the South African industry as “dynamic, exciting and still evolving”. Atkin recently visited South Africa and tasted some 1700 of the country’s finest wines to compile his 2017 South African Wine Report, his fifth consecutive report of its type. We are especially proud to have the 2017 vintage Glen Carlou The Curators Collection Chenin Blanc and Sauvignon Blanc, The Classic Sauvignon Blanc and The Quartz Stone Chardonnay on the list of...

Life through Rosé filled glasses   Glen Carlou celebrates 30 years of wine making with the launch of a new addition to the Glen Carlou Classic Collection: The Pinot Noir Rosé. The Rosé welcomes Spring with a vibrant dance of flavour, taking centre stage in a delicate blush swirl. With aromas of raspberry, rose petal and a hint of citrus tantalizing the taste buds, this 2017 Pinot Noir Rosé is not just a crowd pleaser, but an attention grabber. It is the perfect festive drink to celebrate 30 years and raise a glass to winemaker, Johnnie Calitz’s first vintage at Glen Carlou. This delicate...

Glen Carlou Chardonnay crowned National Champion at SA Young Wine Show.   On Friday 25th August, Glen Carlou took home the South African Young Wine Show Trophy as the SA Champion Chardonnay, this preceded the regional presentations earlier in the week when we won Best Chardonnay from Paarl Appellation as well as Best Wine from the Paarl Wine District. The South African Young Wine Show presented annually by the South African National Wine Show Association is reportedly one of the oldest wine shows in the world, dating back to 1833. This wine show allows winemakers the opportunity to showcase the best wines of...

  Rich, bold and deliciously full bodied, the Glen Carlou Chardonnay once again steps up onto the podium with a new Sommelier’s Selection tag hanging proudly around its neck. On the 28th of July a panel of South Africa’s best sommeliers, including Pearl Oliver (Taj Cape Town) and Billet Magara (Oyster Box Hotel), announced the 2017 South African Sommeliers Selection: ‘Best of South Africa’ wine list. This prestigious Wine List, now in its third year, identified the Glen Carlou 2015 Chardonnay as one of the country’s best wines under the category of Full and Rich White wines. This award only reiterates the care and...

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern" css=".vc_custom_1500885594655{margin-top: 50px !important;margin-bottom: 50px !important;}"][vc_column css=".vc_custom_1496659299197{padding-bottom: 50px !important;}"][vc_column_text] Win an Icon Art Piece [vc_separator type='small' position='center' color='' thickness='1' up='10' down='10'] from Gallery @ Glen Carlou this Winter 2017   Art Gallery @ Glen Carlou Curator, Alex Hamilton has generously donated one of his hand-cut stencils from his ‘Iconography Series’ as a prize for the person who can successfully name all of the icons pictured. The winner can choose their own icon which is 15cm x 21cm. The piece is a hand-cut stencil using spray paint and acrylic on canvas. Entries are open until midnight 28 August 2017....

At Glen Carlou, near Paarl, chef Johan Stander's elegant, unfussy food pairs perfectly with the Curator's Collection small-batch wines and panoramic views of vineyard-clad hills. When I visit Glen Carlou on a clear-skied spring day, thick snow is still visible on the highest mountain peaks in the distance, and the surrounding countryside is a green patchwork of budding vineyards and pastures carpeted in indigenous daisies. For chef Johan Stander, being able to step out of the kitchen to gaze at this expansive, inspirational view is one of the reasons he loves working on the farm. "Of course, you still have all the...

Restaurant @ Glen Carlou Mothers Day Menu, Sunday 14 May 2017   amuse bouche dill and coconut velouté, pickled fennel, compressed apple   starters baby squid, miso mayonnaise, preserved ginger, ponzu, sesame brittle, fresh pineapple and chilli chutney slow roasted onion custard, onion puree, onion powder, orange puree, granola goats cheese and gorgonzola soufflé, fig chutney, fresh figs, black pepper brioche   mains beef sirloin, onion puree, herb butter, roasted tomato, anna potato, truffle and Hugeunot croquette seabass, vanilla-parsnip puree, malay crème, sultana puree and chutney warm roasted duck salad, lemon aioli, orange honey and soy dressing, burnt orange, nut granola butternut laksa, slow roasted butternut, butternut puree, butternut gnocchi, horseradish roast pork belly, crisp crackling,...

Rosé is going through something of a revolution. No longer are they all about high residual sugar and tutti frutti flavours – today Rosé’s are a little more sophisticated, they can be interesting and complex and can be a great wine style to pair with food. Last year Glen Carlou released its first Rosé, The Curator’s Collection Mourvèdre Tannat Rosé from the 2016 vintage. This blended rose Mourvèdre (58%) and Tannat (42%) is deep raspberry pink in appearance with aromas of pomegranates, cranberries with hints of Turkish delight. It is fresh and light with balanced acidity and makes for a great aperitif...

Glen Carlou is incredibly proud to have been an Auction Ambassador for The Cape Wine Auction since its inception. The main event of the 2017 The Cape Wine Auction, which was the fourth event of its kind, was held at Antonij Rupert Wyne on Saturday 11th February. A record R22.3 million was raised by a room of philanthropic buyers vying for one of the 37 one-of-a-kind lots up for auction. The Napa Valley Experience lot went for a record R3million, the highest value a lot has ever gone for in the Auction’s history. Glen Carlou partnered with Karkloof Safari Spa and...

  Tuesday 14 February 2017 From 18:30 – last booking 20:30 String quartet will be playing background music Welcome drink upon arrival   hors d'œuvre avocado & cucumber gazpacho   starter watermelon, spanspek & paw paw salad, tofu, cashew nuts, lime jelly, poppy seed dressing paired with Sauvignon Blanc   flash fried squid, chorizo, pickled capsicum, leek, nuoc chum, paprika aioli paired with Unwooded Chardonnay or Rosé   main chili & lime seabass, pickled mussels, citrus broccoli, caper and anchovy butter paired with Rosé   peach roasted pork belly, honey carrots, peach puree, grilled peach, peach pan jus paired with Chenin Blanc   basil gnocchi, black olive, butternut, wilted baby spinach, mushroom, cashew nut, parmesan and white wine foam paired...