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Remhoogte Wine Dinner

October 28, 2019 @ 6:00 pm - 9:00 pm


Join us and Winemaker and Owner Chris Boustred of Remhoogte Winery of South Africa for a special five course wine dinner. The event will begin at 6:00pm with a Welcome Reception with dinner beginning at 6:30pm. The wine dinner is $75, to make your reservation there will be a $25 deposit to hold your spot! We are looking forward to sharing these incredible wines and pairings with you!

First Course:
Roasted Oysters
paired with First Light, Chenin Blanc

The grapes are hand harvested and then cooled overnight to around 5 degrees Celsius. They are sorted on a conveyor belt before going into the press. Fermentation is allowed to proceed uninoculated in stainless steel tanks. After spending seven months on the fine lees the wine is racked and bottled.

Second Course:
Autumnal Salad with Persimmons, Endive, and Walnuts
paired with Vantage Pinotauge

The grapes are hand harvested and then sorted in the cellar.
A portion is fermented in 500 litre open top oak barrels and a portion in tank. The wine is fermented wild until dry and then drained off the skins.

Maturation takes place in 225 litre French oak barriques for 20 months. 30% new oak is used with the remainder made up of second and third fill barriques.

Third Course:
Braised Rabbit with Spaetzle
paired with Chronicle Cape Estate Blend

Sorting: Whole bunches are sorted on a conveyor belt and berries are sorted on a vibrating sorting table. All sorting done by hand and berries are not crushed.
Fermentation: All batches are fermented wild before going to barrel. Each batch is kept separate for 1 year in barrel before the blend is made up and the wine returned to barrel to mature for another 12 months.
Maturation: 24 months in French oak barriques, ranging from new (30%) to 3 rd fill.

Fourth Course:
Coffee Rubbed Rack of Lamb
paired with Sir Thomas Cullinan

Sir Thomas Cullinan was our Great Grandfather. Originally from Ireland he came to South Africa as a boy and founded the Cullinan Diamond mine where the world’s largest uncut diamond was found, over 3000 carats. The Cullinan Diamond was cut into 2, the greater and lesser star of Africa, which are now the main diamonds in the Sceptre and Crown of the British crown jewels. An interesting piece of our family heritage here in Africa.
Bordeaux varietals have been a focus since the beginning of Remhoogte Wine Estate and hence this reserve being Right Bank inspired.

Fifth Course:
Poached Pear and Angel Food Cake
paired with Honeybunch

Sorting: Bunches sorted on a conveyor belt and then destemmed.
Fermentation: 12 hour maceration on the skins in the press before pressing. After an overnight settling the juice is then put to 225L and 300L French oak barrels and fermented wild. Fermentation was slow and took 7 months to complete, as in 2017 – a result of higher than normal fructose levels, an effect of the drought. The wine goes through malolactic fermentation and 1 year maturation, on the heavy lees, in the same barrels before being racked and bottled.
8% of the volume was fermented on the skins for 6 weeks in closed containers.
Maturation: 9 months in 225 and 300 litre French oak barrels. 20 percent new barrels used.


October 28, 2019
6:00 pm - 9:00 pm
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