Our time at Rovos Rail during various levels of lockdown in 2020 and 2021 was not spent idly. We spent many months discussing how we could go even greener and we finally had the time to tackle the issue of bottled water. This has been a long time coming and we are relieved and happy to have introduced new plant-based and biodegradable water bottles to our trains, departures lounges and to our guesthouses.
We have our own small bottled water company called Babamanzi based in Cape Town which has been certified by SANBWA – South African National Bottled Water Association. Our water plant is small and energy-efficient which further assists us in reducing our environmental footprint. The introduction of our new bottles ensures that we are supplying water to our guests which has been locally sourced and packaged with our planet in mind.
Over the years we have tried various earth-friendlier options which have included glass and aluminium but neither worked too well. We have to take a great deal of water with us on our journeys, especially our longer trips, so we needed a solution where the boxes could be stacked safely and nothing would break or explode.
We got in touch with the good folks at Fortis X who helped us navigate all of our water needs. The plant-based water bottles are made entirely from sugarcane and 100% biodegradable into compost. Fortis X also manufacture bottles from a variety of materials which include Bio-PET, PHA, PLA and other compostable as well as bio-based polymers. Some of these polymers are sugarcane based, which means the bottles are 100% made from plants, with zero plastic and no additives. #
All the water bottles are tested as food-contact safe, with zero leaching into the contents of the bottle. Further testing proved rapid decomposition in certain environments, especially with compost. Such materials degrade into lactic acid which is a valuable soil supplement.
This range of revolutionary bioplastic products are made entirely from naturally-occurring plant sugar (dextrose) found in harvested plant starch. Many products can be made from bio-based polymers and Fortis X specialises in producing bottles and bottle preforms.
Image by Fortis X
At Rovos Rail we understand that as a participant in the local and global hospitality industry we have a responsibility to go greener wherever we can. Our team is working tirelessly to find solutions to the remaining waste challenges we have and we are committed to being as earth-friendly as possible. We are the green train after all.
Rovos Rail has enjoyed a long love affair with the Hamilton Russell Chardonnay and are proud of our happy relationship with the family and team. The superb dry white has been a firm favourite on our wine list since our early days and it has always been an incredible treat for our guests.
The plaudits keep coming in for their 2021 Chardonnay and we are delighted to be in a position where we can still serve this delicious wine on board all of our trips as well as our guesthouses. Especially on our Cape Town journey as the estate is not too from the Mother City and absolutely worth a visit!
It marks the 40th vintage of Chardonnay from one of South Africa’s most renowned estates with 2021 being an exceptional vintage for the farm. Owner Anthony Hamilton Russell is clearly excited about this wine: “Both the winemaker Emul Ross and I believe this to be the best vintage of Hamilton Russell Vineyards to date.”
Considering how well Hamilton Russell wines do both locally and in the international marketplace, this is an impressive claim with those who have tried it believing it has all the hallmarks of an absolute classic.
Back in 1975, successful advertising executive Tim Hamilton Russell (Anthony’s late father) bought 170 hectares of land (a former sheep and wheat farm) not far from Hermanus and planted the first vineyards in what was to become the Hemel-en-Aarde Valley ward (appellation) in 2009.
Image courtesy of Hamilton Russell Vineyards
Hamilton Russell had been encouraged by his friend Dezso Pongracz (whose surname was given to the well-known MCC) to look outside of conventional wine-making areas in South Africa. Hamilton Russell senior himself believed that the southern location and cool climate of the area would produce excellent wines and this wine-making pioneer was soon proven correct.
The estate is located only three kilometres from the Atlantic Ocean and the cool breezes that come from the ocean make this one of the coolest regions for wine production in South Africa.
In the spirit of experimentation, Hamilton Russell senior made 11 wines from eight different wine varietals with the first harvest in 1981. But it was not only in wine-making that he was a forerunner. In an industry not renowned for its progressive politics at that time, Tim was a passionate advocate of minimum wages for Black workers and was a prime mover in the abolition of the “dop” system of paying wages in wine. In 1989, Hamilton Russell and four other Cape winemakers formed the Cape Winelands Commitment, which rejected apartheid and outlined improved farm employment practices.
In 1991, his son Anthony Hamilton Russell, the current second generation owner, took over and purchased the property from his father in 1994. Anthony and his wife Olive conducted extensive soil research and immediately changed the farm’s focus entirely to only Chardonnay and Pinot Noir – ideally suited to the sunny but cool, maritime climate and the “stony, iron- and clay-rich shale derived soils” in Africa’s southern tip.
Today there are 30 Ha of Chardonnay and 22 Ha of Pinot Noir vines, specialising in producing highly individual terroir driven Pinot Noir and Chardonnay which are widely regarded as the best in South Africa and among the finest in the New World, and are available in restaurants and shops in more than 50 countries worldwide.
While production is small, the impact on international and local markets has been significant. Hamilton Russell Vineyards Chardonnay is different to most New World Chardonnays; low-vigour, stony, clay-rich soil and a cool maritime mesoclimate give rise to a tighter, drier, more complex mineral character and length to complement the varietal fruit. The yields are smaller and the wines perfectly express the terroir in which they were grown.
The Hamilton Russell Chardonnay 2021 was matured for nine months in a combination of 228- and 300-litre barrels, of which 26% were new, plus a small portion in foudre*. 2021 is regarded as a stellar vintage that was later and cooler than usual. The nose shows blossom, intense citrus and pear, subtle oak and a little smoky reduction while the palate has soft oak spice, well integrated creaminess, good fruit purity and bright natural acidity.
It is a wine with classic Hamilton Russell Vineyards’ length and complexity – elegant, textured and intense with a strong personality of both place and vintage. This wine pairs wonderfully with poultry, fish and seafood served with creamy sauces. It’s ready to drink now but will get even better over the next few years.
Anorak Facts
Alcohol: 13.40%
Acid: 6.80 G/L
Ph: 3.32
Residual sugar: 1.90 G/L
Barrel fermentation: 68% 228 litre, 26% 300 litre French oak barrels
* A foudre is a large wooden vat, popular in France’s Rhône Valley, significantly larger than typical oak barrels, often with the capacity to hold more than a 1000 litres of wine. Using a larger vat or barrel than a typical barrique means there is less wine to wood exposure and less obvious wood or oak flavours.
We’re doing cartwheels with excitement as we welcome our new earth-friendly amenities by Katavi on board our trains!
We’ve spoken a bit about how our time during the Covid-19 pandemic and the various stages of hard lockdowns was not idle. Being forced to press gave us the gift of time and we were finally able to do in-depth research into earth-friendly products that are locally made, contribute to community upliftment and are packaged in recyclable or biodegradable materials.
We provide guests with an amenities kit on board which includes the usual – shampoo, conditioner, body wash, hand and body lotion, ear buds, sunscreen, insect repellant and tissues. We undertook to look through each item to see where we could improve in terms of our sustainability efforts.
We were so happy to discover Katavi, a company founded by two women who knew that they could leverage what nature has to offer and also create a sustainable and earth-friendly product range.
Janine Halsted is a veteran in the beauty industry who was raised in Zimbabwe. It was early on in her life that her father, a cosmetic scientist, introduced to her the pitch black and earthy-smelling Kigelia fruit. He had noticed locals from rural villages rubbing the fruit on their skin for hydration and protection.
Janine’s father later developed a less than appealing product range using Kigelia and convinced Janine’s best friend, Carolyn, to use the product which in fact improved her complexion enormously. Carolyn knew that there was merit to the product and worked with Janine to improve on the look and smell without damaging the cream or the environment.
After 17 years of developing and launching new products, always staying true to their beliefs of utilizing Kigelia and other “super fruits“, they decided to further expand distribution and enlisted the assistance of Gus Lebreton, an ethno-botanist and founder of PhytoTrade, a southern African natural products trade association.
The result of over 27 years of work, Katavi is an all-natural anti-aging skin care collection. The range features wild-harvested, certified African oils and extracts—free of chemicals and toxins. The Katavi products we provide our guests are “Goggatjie”, an insect repellant, shampoo, hand and body wash and hand and body lotion.
Packaged in environmentally friendly, recyclable, airless pump bottles, Katavi’s products contain no parabens, no artificial colorants, no perfume, and no petroleum-derived ingredients with no testing done on animals.
We’re going to be introducing you to our new sustainable, locally made and earth-friendly products over the next while so check in with us from time to time to see how we live up to our colour green!
We would like to welcome Ellie & May to our Rovos Rail family. It never ceases to inspire and amaze us when people turn pain into proactivity. The strength it must take for a family to not only grieve the loss of a loved one but also turn their passing into something meaningful and beneficial is awesome.
It’s one of the many reasons why Rovos Rail is now stocking items produced by the lovely folks from Ellie & May and we are so thrilled to have the McMillan family on board with ours.
The sudden and tragic passing of their brother, son and friend, Mike, inspired them to create a lifestyle apparel brand which contributes to raising awareness about elephant conservation in Southern Africa. Mike was passionate about wildlife and after graduating high school with distinction, he studied a Bachelors in Science with Conservation Ecology as the principal focus at Stellenbosch University.
Whether we like it or not, there is an evolutionary component to pain and often the bereaved turn their grief into action which is how the Mike McMillan Nature Fund was born. A beautiful documentary, featuring Amy McMillan, called Burning Embers was produced to honour Mike’s memory but also to raise awareness and funds for the continuing fight to preserve elephant life in Southern Africa.
There are three different types of products including Ellie buckets, Ellie caps and Ellie beanies. Each cap comes with an Ellie and May sticker with which you can spread the word and the love. Snap a pic whenever you see an Ellie and May sticker and tag @ellie_andmay and #jointheherd to unite all on Instagram.
The caps embody a vibrant personality while being trendy, brightly coloured, and adventurous. All products are locally made, which we also love, and it feels like the love and passion of the McMillan family is woven into every cap, hat and beanie that is delivered into the world.
Please note that Ellie & May items are subject to availability and not are always in stock and available on board.
Rovos Rail added the world’s first floral rum to our already impressive range of spirits. Suncamino Floral Rum is the brainchild of three Capetonian friends who shares a love of adventure, the outdoors, and the ocean. These friends got together and created something magical. Suncamino is a Spanish word, which means “Journey to the sun”, and what a journey it has been. Part of what makes the Suncamino journey so special is their mantra, which is simply: bring good company, a bottle of Suncamino, and pick a spot on the map – The rest will take care of itself.
Suncamino Floral Rum Instagram
Where it all began
The idea behind Suncamino rum originated in Cape Town. Thereafter the three friends travelled to Barbedos and developed their signature 8yo blend with the help of a local distiller. This incredibly smooth rum ages for 8 years in a typical Caribbean climate in ex-bourbon barrels. As the world’s first floral rum, the intention behind aging the rum is to preserve the naturally beautiful aromas. As well as to develop a rum that is perfect in its natural form without having to add a lot of extra trimmings.
Suncamino Floral Rum Instagram
Why choose Suncamino on Rovos Rail
Once the blend was perfect, the friends travelled to sunny Cape Town where a local botanist subtly infused the rum with natural floral extracts typical of the Cape. It is a beautiful bouquet of floral botanicals that complement the rum’s signature notes. What makes this rum so incredibly unique is some of the exceptional flavours found in the rum which includes Hibiscus, Honeybush and Orange Blossom. Suncamino Floral Rum can be enjoyed in a range of ways, it is only dependant on your mood. We invite the dreamers, the travellers, the chance-takers, and those who know the quality of life to bring their passion for everyday adventure to enjoy the rum on our train journeys.
Suncamino Floral Rum Instagram
Suncamina Floral Run can be enjoyed on a trip to Cape Town and all Rovos Rail journeys. Come as you are and you will be welcomed.
Please note that items on our wine list and bar menus are subject to availability and not always in stock and available on board.
Epitomizing a bygone era in train travel, Rovos Rail, The world’s most luxurious train provides a stylish experience on the 870-mile journey from Victoria Falls in Zimbabwe, to Pretoria in South Africa. Departing from Victoria Falls Railway Station – established in 1904 – insouciant baboons stroll on the platform, as rumpeter hornbills call from the canopies of Natal Mahogany trees. An à capella african choir serenades us enthusiastically, as we proceed along the red carpet to board the train. Like travelers of the Belle Époque, we are led by our hostess to our vintage sleeper coach, with its walls of burnished Mahogany. Our luggage is waiting, our double bed made up in crispy white linen and in our ensuite bathroom is immaculate. A canvas toiletry bag holds useful amenities. Low beams from the setting sun filter through three windows. The trainblows her high-pitched whistle, then with a chug, we are on the way.
Image by Rovos RailImage by Gillian McLaren
Ladies and gentlemen are required to dress formally for dinner, so passengers arrive at the dining car looking elegant. Tables are made up of two-seaters and four-seaters, so guests may dine together or individually. White damask tablecloths, silver cutlery and cut glass crystalware complement fine china. Our sommelier, wearing a dapper waistcoat, pours the first wine with a flourish. We taste the iced Pecan Stream Chenin Blanc to be paired with the starter, declaring it to be delectable. Chosen carefully to be enjoyed any time during the journey, the wines are South African with 4-5 star ratings, including the renowned Meerlust Rubicon. The table d’hôte menu, with vegetarian options, has 3 courses, followed by a cheese plate, then dessert. Exceptionally tasty and presented with flair, the cuisine – with its accent on fresh local ingredients and traditional dishes – is a consistent highlight each day of the four-night journey on the world’s most luxurious train.
Image by Gillian McLarenImage by Gillian McLaren
After the formal dinner, guests repair to their cabins, or stroll down carpeted corridors to the Lounge Car or Observation Car – that includes an open air balcony – for post-prandial conversation and a nightcap. Perfectly designed to mingle with fellow travelers, or to find a quiet corner, these cars have picture windows, comfortable sofas, wing backed chairs and booths. To re-create the feeling of timeless travel, in grandeur and quietude, the use of mobile phones is discouraged. This adds time for a game of cards, backgammon, scrabble, to peruse the leather-bound books, or to watch the scenery go by. The Club Car is a glass-enclosed space for smokers to take pleasure in their cigarettes, or cigars, while being able to watch the countryside on both sides of the train.
Image by Gillian McLarenImage by Rovos Rail
Returning to our sleeper carriage, we find the shutters closed, soft lighting over a turned down bed, plus a gift of Wedgwood nougat. Clothing that we had chosen for the excursion in the morning has already been pressed by our hostess. Though adrenalized by excitement and anticipation, the motion of the train and repetitive sound on the tracks eventually rocks us to sleep.
Image by Gillian McLaren
As the sun’s rays ease over the horizon at Hwange National Park in Zimbabwe, we enjoy a continental breakfast, including pastries still warm from the oven. Quality Twinings tea or cappuccinos are available. Disembarking for a game drive through this far-flung wilderness, an image of the savannah, in soft pastel light, is reflected on the side of the train. Sweeping plains of grass yield a rich reward of elephant sightings, including a breeding herd with tiny calves. We are driven through a forested area where the road is narrow and not often traversed, adding to our sense of being deep in remote Africa. We are surprised by a giraffe that peers down at us, seemingly curious, then he continues to strip leaves from a Camel-thorn tree.
Image by Gillian McLarenImage by Gillian McLaren
Keeping up the tradition of excellence, for the morning coffee stop, a long serving table with a banquet of snacks has been prepared for us. Beneath spreading Leadwood trees is a semi-circle of canvas chairs. This is hosted by the owners of The Hide, a prize winning safari lodge.
Image by Gillian McLarenImage by Gillian McLaren
Back at the train, we are greeted by staff, with champagne or pressed fruit juices. While we are savouring lunch in the dining car, the train is still traveling through Hwange National Park. With a mighty screech of breaks, the train stops! Someone has spotted lions on a kill, so we rush to the windows to watch the action of these big cats. Friendships are forged as we chatter about this sighting and how we are reveling in our Hwange venture. The adventurers of the Victorian era on the world’s most luxurious train could not have had it better than this.
Image by Gillian McLarenImage by Rovos Rail
When Rovos Rail halts at Gwanda, a village in Zimbabwe, we hop off the train for a leisurely walk to explore and to meet the local people. A donkey cart moves alongside pedestrians, while entrepreneurs hawk their array of goods, including vegetables, dried Mopane worms (protein rich), cigarettes, mobile phone time or second-hand clothing. Established premises in brick buildings sport names like Conquering Family General dealer, Liquid Sports Restaurant, and Mbalabala Cocktail Bar.
Image by Gillian McLarenImage by Gillian McLarenImage by Gillian McLaren
After a joyous time of street photography, I welcome the soothing air conditioning in the Lounge Car, as I quaff a chilled litchi virgin cocktail. Crossing the border from Zimbabwe – over the Limpopo River – into South Africa is a seamless process, organised by Rovos Rail staff. Panoramic views unfold as the train crosses the Tropic of Capricorn, heading southwards towards Pretoria and the olde world Rovos Rail Station.
Image by Rovos Rail
For a change of tempo from the pace of city life, the demands of media and from one’s usual pre-occupations, this is a perfect way to slow down, to unwind, to allow thoughts to flow freely. Cuisine is superb, the wines and spirits par excellence and the service unobtrusive. It’s an enriching journey, a way to reconnect with yourself and with your partner, if you travel these tracks together on the world’s most luxurious train.
What better wine to enjoy on your next Rovos Rail adventure than with an acclaimed Cape dry white which defies perceptions of origin and which is tantalisingly called the Vagabond.
The Vagabond – made by The Fledge & Co. – is like a luxurious train journey; it is not about the destination but the level of satisfaction that you feel when you see the world at a more sedate pace. The wine is similar and takes a good few years to show at its best. Every vintage is like a voyage of discovery and can be compared to a cricket test match where each session should be played carefully and strategically.
The name Vagabond stems from the fact that the winemakers do not own vineyards but travel around diverse wine growing regions from Swartland to Agulhus in search of the best grapes they can find.
The Fledge & Co. is the remarkable undertaking by husband-and-wife team Leon Coetzee and Margaux Nel who have attracted plenty of attention for their nonconformist approach to winemaking.
Fledge is a passion project that started back in 2007 and is an expression of the couple’s desire to handcraft authentic wines to enjoy with fine food with good company. The wines are unflinching, eclectic and experimental and express their true sense of place (terroir) through a combination of “old school” techniques and innovative methods, while driving an agenda of concern for their soils and the environment with a carbon-neutral or carbon-sensitive footprint.
Margaux Nel has an impressive wine pedigree and is a seventh-generation winemaker from Calitzdorp (South Africa’s Cape port capital) in the Klein Karoo where the Nel family has plied their trade for many years. She is also the winemaker for Boplaas (the family estate) where The Fledge & Co. is also produced.
Margaux is in charge of the cellar while Leon collaborates with the farmers they work with and together they blend The Fledge & Co. wines. Explains Leon: “We are currently working with nearly 50 different vineyards and around 28 different varieties from across the Cape.”
The Vagabond is produced from vines planted from 1971 to as early as 2010; many are old dryland bush vines while others are grown more conventionally but all are produced by farmers who believe in sustainability.
The blend changes with each vintage but varietals generally included are Chardonnay, Steen (Chenin Blanc), Viognier, Verdelho, Grenache Blanc and Roussanne. Sometimes there is even a blast from the past with the inclusion of the rare Hungarian Hárslevelü – fully skin fermented as one would a red.
Says Leon: “Our aim is to showcase the best of the Cape in a glass and produce a wine which works well with food but can also be enjoyed on its own. We want to defy preconceptions which is why the Latin on the front of the bottle says Prudentia Sine Vino (An Independently Minded Wine). It is only in the Cape that one has the freedom to blend such a diverse (some may think mismatched) variety of different grapes together to craft a reflection of the diverse tapestry which makes up this wine.”
Vagabond’s components are vinified separately, either destemmed or whole bunch pressed and barrel fermented in old French oak for nine to 15 months until the final blend is made. It is racked into tank and left for another six to nine months on the lees. It is unfined and unfiltered when bottled and only sold when Margaux and Leon believe it is ready which is usually three years after vintage.
The wine profile is a mélange of orange blossom; ripe cling peach; yellow, orange and green citrus; pineapple; hay; hints of Rooibos and flint while honeyed almond and white spice abound on the bouquet. It is a perfect partner for roast fowl, duck or pork, traditional Cape Malay and mild Cantonese cuisine or enjoyed as an aperitif.
Devotees affectionately call this wine the “Geel Slang”, Afrikaans for the resplendently golden yellow Cape Cobra sometimes found in the vineyards, a beautiful reptile with an impressive strike.
Accolades for The Vagabond include Winemag.co.za Top 10 for 2015, 2017 and 2018; Tim Atkin MW 93pt for every vintage that has been reviewed by him and Platter’s 5 Star for the 2018 vintage.
The Vagabond is a bit like The Travelling Wilburys – a supergroup of changing band members, though always with a consistent sound, says Leon proudly.
Anorak Facts:
W.O. Western Cape (Regions include Elgin, Stellenbosch, Tradouw, Swartland, Klein Karoo, Agulhas)
South African sparkling wine and the name Pieter Ferreira, aka Mr Bubbles, are as synonymous as fish and chips, James Bond and a shaken martini and Rovos Rail and a world-class travel experience.
One of South Africa’s fastest growing wine categories, Cap Classique is the South African version of champagne with the wine made by the same “traditional method” used by the French whereby the second fermentation occurs in the bottle.
Pieter – who proudly carries the moniker “Bubbles” and who is chairman of the Cap Classique Producers Association (CCPA) – is considered by many to be the godfather and the guru of the local industry which he has helped elevate on an international stage.
He has been instrumental in cementing Graham Beck as one of the world’s leading producers of premium Cap Classique and has been with the estate since its maiden vintage in 1991. He recently became Graham Beck’s Chief Operating Officer (COO) after 32 years in charge of the cellar.
However, a life in wine wasn’t always on the cards for the ebullient Ferreira. The Durban born, self-confessed “surfer dude” loved science and also considered becoming a dentist.
However, rugby Springbok and South African wine pioneer Jan Boland Coetzee arranged for a young Pieter to work as an apprentice to Achim von Arnim at Clos Cabriere in Franschhoek. The rest, as they say, is history and Ferreira helped Von Arnim launch his Pierre Jourdan bubbly with Ferreira also working in Champagne: at Mumm in 1987 and at Moët & Chandon two years later.
Pieter and his wife Ann Ferreira started their boutique Cap Classique Pieter Ferreira label in 2012 with the first vintage released in 2019.
This new venture comes from their dogged pursuit of the perfect bubbly, striving to produce sparkling wine which showcases the very best expression of South African Chardonnay and Pinot Noir with their Blanc de Blancs, a 100% Pinot Noir Rosé and a blended Brut Vintage.
This 100% Chardonnay Cap Classique (Blanc de Blancs) 2015, currently being served by Rovos Rail, is sourced from carefully selected sites from the Robertson region, renowned for its rich limestone and weathered shale soils. The limestone content allows for an ideal platform for growing grapes with the acidic backbone and chemical composition required for the making of a perfect Cap Classique base wine.
A small portion of the base juice undergoes fermentation in French barrels. Once in bottle, it spent a minimum of 72 months on the lees.
Sip on a glass or two of the 2015 Pieter Ferreira Blanc de Blancs and you should pick up balanced flavours of citrus fruit and lime zest that are layered between notes of brioche and pastry combined with a vibrant mouth-feel with flavours of citrus, tropical fruits, honey and toast. It has a fine mousse and elegantly dry lingering finish.
Says Pieter, who happily admits that bubbles have consumed his life: “The beauty of Cap Classique is that it is uniquely South African. It will forever remain the better alternative for those who don’t want to do Champagne. There is a great amount of respect for Champagne but with our great weather and sunshine we will also always provide great value. I still believe it is the most ‘underrated’ wine category in the wine world.
“We’ve developed a uniquely New World style while remaining true to the essence, technique and tradition of champagne itself. Bubbly or Cap Classique has become a lifestyle drink and is not only there for celebrations anymore. A great glass of bubbly sets the tone for ‘what-ever-happens-next’! It is a great palate cleanser and makes for the best aperitif,” he explains.
Pieter says that bubbles are the most versatile wine for food pairing: “There is no right or wrong anymore. Bubbles have the ability to play the ‘enhancer’. My favourite pairings are Brut Blend – oysters on the rocks (anytime); Blanc de Blancs – fresh pan-seared fish with a beurre blanc sauce; Rosé – breast of duck (still moist and pink inside) with roasted vegetables and a matured Cap Classique– cheese board (mainly hard cheeses).”
We are so thrilled to welcome the Ferreira family to ours and look forward to serving this delicious bubbly on board our journeys.
With South African tourism opening up and slowly making its way back to a new normality, Rovos Rail is once again at the forefront of everyone’s bucket list of travel adventure and experiences.
The private railway company has recently updated its wine and bar list to focus on some of the country’s premier local wines and producers which it believes rival some of the best in the world. Peruse the exciting offerings and you would be hard-pressed to argue this.
Who wouldn’t want to work their way through some wines featured on the carefully curated list while taking a scenic trip to Cape Town or raising a toast with a glass of bubbles, in their luxury suite, while travelling to the magnificent Victoria Falls? These are memorable experiences that will last a lifetime.
Each week we will take you on a journey through some of these acclaimed boutique producers whose wines you will discover on your next Rovos Rail tour. And don’t forget Rovos Rail packages, rates and prices are fully inclusive of all meals and beverages on board, with suggested food and wine pairing recommendations given on all menus.
It was American novelist F. Scott Fitzgerald who said, “Too much of anything is bad but too much champagne is just right.” So what better way to begin than with one of South Africa’s finest bubblies, Silverthorn’s Chardonnay Cap Classique, The Green Man. Just the act of popping open the bottle feels festive!
Silverthorn is an exclusive boutique winery situated in the Robertson Valley where John and Karen Loubser pour their heart and soul into producing some of the country’s finest sparkling wines. Silverthorn is now among only a handful of South African producers who have devoted their expertise to solely producing this sophisticated style of wine.
The wines are made according to the traditional method (Méthode Champenoise) of making champagne by creating a second fermentation in the bottle. The term Cap Classique has been used in South Africa since 1992. EU law and the laws of most countries reserve the term “champagne” exclusively for wines that come from the Champagne region located about 160 kilometres east of Paris in France.
Before starting out his own label, John was the winemaker at Graham Beck where he discovered his passion for Cap Classique whilst working under the mentorship of acclaimed winemaker Pieter “Bubbles” Ferreira.
The multiple award-winning Green Man (the first vintage in 2004 was released in 2006) was born out of the Loubser family’s love of nature and the environment surrounding them.
Explains John: “Half human, half nature, the Green Man is an ancient mythical figure representing the spirit of the forest, the continuous regeneration of life and the interdependence of all things. He has appeared throughout the ages from as far afield as ancient Babylon and India to abbeys and cathedrals all over Europe. In his modern guise, The Green Man has appeared under a new name – ecology. It is this spirit, as well as the delicate green hue of this wine, that inspired me to break with traditional name ‘Blanc de Blancs’ and personify the wine with the name The Green Man.”
The farm has also honoured its very own “Green Man”, longest-serving employee Willem Willemse, who oversees the Silverthorn vineyards. John and Karen commissioned Academy Award winning filmmaker Craig Foster, of My Octopus Teacher fame, who took images of Willem and superimposed them with pictures he had taken of nature. This series of mythical and dramatic artwork can now be viewed at Silverthorn.
Willem Willemse by Craig Foster
Continues Karen: “People from throughout the world seem to be taken with the Green Man; from our German agent sending us the most extraordinary Green Man sculpture for our Tasting Room opening to a customer from the UK bringing us the most gorgeous little ceramic Green Man when she visited.”
The Green Man is 100 percent chardonnay which spends a minimum of 24 months on the lees. Limestone soils in the Robertson region give it an intense purity. On the nose you will find fresh aromas of green apple and mineral undertones with my favourite aged bubbly smell of all, baked brioche. This elegant bubbly has a delightful creamy texture with a fine mousse and a long finish. It is well suited as an aperitif on a warm summer’s day or paired with an array of seafood; think freshly shucked oysters, salmon tartar or scallops lightly marinated in a zesty citrus dressing.
2019 THE GREEN MAN ANALYSIS
Alc – 11.64%; RS – 7.0g/l; pH – 3.2; TA – 6.2g/l
Please note that items on our wine list and bar menus are subject to availability and not always in stock and available on board.
On the 9th of February this year, a group of adventurous travellers will board our Shongololo Express train for the maiden voyage of African Trilogy. It’s always exciting when we launch a new route and this trip was a labour of love from beginning to end. African Trilogy on board the Shongololo Express is set to be a marvellous 15-day sojourn that will engage with all our guests’ imaginations and curiosities.
The train departs from Rovos Rail Station in Pretoria making its way to the famed Kruger Park for a safari experience. The Shongololo Express then travels to the Kingdom of eSwatini (formerly Swaziland) before making its way to Northern Zululand for a game drive in the Hluhluwe wildlife reserve and a tour of the city of Durban and its tropical botanical gardens. Saying goodbye to Kwa Zulu Natal, the train traverses the Valley of a Thousand Hills and the breathtaking Drakensberg Mountains to the 1870s mining village of Kimberley. Passengers are then transported to a different world with the dry and arid Karoo, through Upington and onto the Fish River Canyon. Once in the Kalahari desert, guests visit Garas Park before they board a light aircraft for Sossussvlei where they will overnight at a lodge surrounded by the imposing dunes of the Namib-Naukluft Park. Back on board, the train meanders to Windhoek and then into the game-rich Etosha National Park for another overnight stay before journey’s end in Walvis Bay.
Rovos Rail purchased the Shongololo Express in 2016 and spent the following year renovating, refurbishing and breathing new life not only into the coaches but also the itineraries. We first wrote about the procurement of our new train in 2016 and since then have operated the 12-day Southern Cross and Dune Express itineraries as well as the 15-day Good Hope trip. To be able to include an additional 15-day adventure, the African Trilogy, is a real accomplishment and we believe this new journey will provide guests with a true cross-section of some of Southern Africa’s most varied scenery.
We hope to welcome you on board one day soon and share in many memorable experiences with you.
