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My daily dose of creativity

Wine Club Membership Benefits

Join the Rietvallei Wine Club to receive major discounts, earn redeemable points which can be spent in our online point shop or used towards your next order, be first to recieve the latest news from the farm, and get notified of our Wine Spotlight discounts where you receive between 25% to 35% discount! Being a wine club member has never been better.

Please see the below summary of how the memberships differ and how to qualify.


Basic Membership:

  • Receive 10% discount with online purchases.
  • Earn 2.5% points with online purchases.
  • Periodically receive additional discounts on certain wines.
  • Gain access to exclusive recipe videos.
  • Free delivery on 12 bottles or more.
  • Be the first to know about events and news from the farm.

How to Qualify:

  1. Visit this link and click on the REGISTER HERE button.
    2. Spend R1000 or more in our online Wine Shop to receive lifetime Basic Membership.
    3. Your membership will be made active and all your benefits will automatically be applied to future purchases.

Premium Membership:

  • Receive 20% discount with online purchases.
  • Earn 10% points with online purchases.
  • Receive larger discounts on certain wines more often.
  • Gain access to exclusive recipe videos.
  • Free delivery on 12 bottles or more.
  • Be the first to know about events and news from the farm.

How to Qualify:

  1. Visit this link and click on the REGISTER HERE button.
    2. Spend R3000 or more in our online Wine Shop to receive Premium Membership.
    3. Your membership will be made active and all your benefits will automatically be applied to future purchases.


Chocolate and Muscadel Marshmallows

Today we will be showing you how to make chocolate and red wine marshmallows using our Rietvallei 1908 Muscadel. Enjoy!


150ml water
10ml Rietvallei 1908 Muscadel
200g sugar
30ml gelatine powder, sponged in
30ml cold water
65ml glucose
65ml honey
125g 70% dark chocolate, chopped and melted
Cocoa powder, for dusting


1. Line a 20cm square cake tin with baking paper. Cut to fit the base and place in the bottom.

  1. Place the water, muscadel, sugar, honey and glucose in a saucepan over low heat and stir until sugar is dissolved. Do not let the mixture boil.

3. Remove from the heat and stir in the gelatine, stir until the gelatine is dissolved, Place in the bowl of an electric mixer and
beat on high for 10-15 minutes or until the mixture is thick and holds it’s shape.

4. Pour into the lined baking tin and drizzle the melted chocolate on top.

5. Cover and allow to set in the refrigerator for an hour. Once set, un mould and using a hot knife to cut into squares. Dust with cocoa powder and store in an airtight container for up to 2 weeks.

67 Minuets for Mandela Day

On the 18th of July each year we honour Nelson Mandela by dedicating 67 minutes of our time to change the world and make a difference. We all need help sometimes in our lives, but we decided to help those who cannot always help themselves.

The SPCA in Ashton immediately caught our attention, we felt an immediate connection as the Rietvallei team are all big animal lovers. We set out to visit the dogs and cats at the SPCA, the excitement on the way there was contagious! Johnny and Austin were the muscle of the day and carried the dog and cat food while Elizabeth and Annie carried the blankets we were donating.

It was a day well spent and the happy faces and licks we received from the animals made it all worth it. Mandela Day really shows us that we can make a difference, all we need is to begin somewhere, no matter how big or small, collectively we have a major impact. 

#MandelaDay #rietvallei #makingadifference


Creamy Butternut Soup

Today we have a beautiful creamy butternut soup to help ease your family into the colder months. The soup is easy to make and perfectly paired with our Rietvallei Shiraz.

Ingredients for Butternut Soup:

3 Tbsp olive oil
1 onion, roughly chopped
650g butternut, peeled, chopped
2 garlic cloves, roughly chopped
3 potatos, chopped
2 carrots, chopped
1 leek (white part only), chopped
1 teaspoon ground Cinnamon
3 cups (750ml) Chicken Stock
1/2 cup (125ml) cream


1. Heat olive oil in a large saucepan over medium heat. Add onion and cook for 2-3 minutes until soft. Add butternut, garlic, potatoes, carrots, leeks and cinnamon. Add stock and 2 cups (500ml) water, then bring to the boil. Reduce heat to low, cover and cook for 25 minutes or until the butternut is tender.

2. In batches, transfer to a blender and whiz until smooth. Return soup to the saucepan and place over low heat. Stir in cream, then season. To serve, ladle into bowls and top with a little extra cinnamon, then drizzle with cream.

Happy Birthday, Kobus Burger

We would like to wish Kobus Burger our CEO and 6th generation winemaker at Rietvallei Wine Estate, a happy birthday and a wonderful year ahead.

From the staff, we would like to thank Kobus for his guidance and support during the past almost 18 months, during which time the wine industry has been severely affected by Covid-19. Kobus is not only an award-winning winemaker but also a great leader and mentor. A fitting quote from Rosalynn Carter: “A leader takes people where they want to go. A great leader takes people where they don’t necessarily want to go, but where they ought to be.” 

Happy Birthday Kobus!

We would also like to take this opportunity to thank our clients for their continued support, which has enabled us to remain standing during these difficult times.


Roast Duck Breast and Chimichurri

Have you ever had a perfectly roasted, mouthwatering, golden crispy duck breast? Well, now you can make it at home. Perfectly paired with our Rietvallei Estéanna Cabernet Franc, Cabernet Sauvignon, Petit Verdot 2016. A pairing made in heaven. The Chimichurri sauce works great, bringing fresh and vibrant flavours to this dish.


Kosher salt
1/4 cup chopped cilantro
1/4 cup chopped parsley
4 garlic cloves
2 tablespoons oregano
3 teaspoons crushed red pepper
1/2 teaspoon cayenne pepper
1 tablespoon red wine vinegar
1/2 cup olive oil



  1. Score the skin of the duck breast, this essential for achieving crispy skin. Try not to cut into the meat, only focus on scoring the skin. 

    2. Before cooking duck breast in the oven, sear skin-side down in an oven-safe pan over moderately high heat for 6 – 10 minutes. Continuously ladle out rendered fat while duck breast cooks. You’ll know it’s ready for roasting when the skin is thin, golden, and crispy.

    3. Rapidly brown the meat side. This step should take 15 to 30 seconds depending on the temperature of the pan.

    4. Roast duck breast in the oven. Cook skin side up, this step should take 5 – 15 minutes. Remove from oven, and then cover the oven-roasted duck breast loosely with foil and allow to rest for 5 minutes. Cut and serve with chimichurri. Sauce directions are below. 

    5. To make chimichurri, combine cilantro, parsley, garlic, oregano, crushed red pepper, and vinegar in food processor or mortar and pestle. Salt and pepper to taste. transfer to a serving bowl and add olive oil. 



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