heinblog: Liam Tomlin Food

La Motte Wines

La Motte Pierneef Shiraz Viognier
This wine was inspired by the Côte Rôtie style in the northern Rhône area. It is a unique blend of white and red wine, with the flamboyant flavour of the Viognier offering a lively complement to the spiciness of the Shiraz
La Motte Pierneef Sauvignon Blanc (Organically Grown)
Grapes for this wine are produced on La Motte’s Nabot organic farm in the Walker Bay coastal region. It is a fuller wine, unwooded and a perfect expression of its terroir.
La Motte Shiraz
Grapes have been carefully selected from specific vineyards in different regions to capture this flagship’s desired spicy, berry and violet flavours. The wine has a firm structure promising a good maturation potential.
La Motte Cabernet Sauvignon
An elegant, typically South African-style Cabernet, made to reflect varietal characteristics. Grapes have been hand-sorted to ensure that only ripe tannins end in the bottle.
La Motte Millennium
A trusted Bordeaux-style blend made from Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec. Its typical claret character shows classic cherry, tobacco, clove and chocolate flavours.
La Motte Sauvignon Blanc
Grapes from different vineyards are combined to produce this very popular wine, with its tropical as well as green flavours. This unwooded aperitif-style wine is produced reductively to protect the varietal flavours
La Motte Chardonnay
This wine is made from whole-bunch pressed grapes produced exclusively on La Motte and fermented in 500-litre French and Hungarian barrels. The wine has a fruity style with subtle wood

Leopard's Leap Wines

Family Collection Shiraz Mourvedre Viognier
This elegant, well-structured blend is a typical example of the french style. The nose is dominated by red berry flavours with spicy undertones. The interesting blend of cultivars result in a combination of elegance and fruit.
Family Collection Sauvignon Blanc
to be added
Merlot
Here due to popular demand! It's deep in colour with predominant dark fruit flavours. The palate is rich with notes of chocolate and a cedar wood finish.
Chardonnay/Viognier
This refined blend is produced to be an elegant, medium bodied wine with an abundance of tropical fruit, with the added complexity of the slightly wooded Viognier component. It is further enhanced by the tones of apricot and melon from the Viognier.
Shiraz
While the Shiraz vine is known as a shy bearer, there'snothing shy about the personality of this wine. It is a typical South African example of this varietal, showing concentrated violet, blackpepper and spiciness. It's velvety elegance will be enhanced by a few more years in the bottle.
Cabernet Sauvignon Merlot
In this classically styled wine, the flavours of blueberry, plum and cassis are prominent, enhanced by coffee and toffee undertones. The wine is full-bodied, with a firm tannin structure. An attractive garnet-red hue adds to the attraction.
Pinotage Shiraz
Soft and medium-bodied, this wine reflects the distinctive characteristics of both varietals in the blend. Plum and mullberry flavours are supported by vanilla undertones while the character us spicy and peppery, with a firm tannin structure.
Cabernet Sauvignon
Clasically styled, this wine has rich blueberry and plum flavours, with a dash of cassis and the support of toffee undertones. While the benefit of ageing is already present, a few more years in the bottle will be well rewarded.
Sauvignon Blanc
An elegant, well structured example of this varietal, created by gentle and reductive wine-making methods. Hints of lime and grapefruit flavours are delicately combined with a light green pepper mouth-feel. A zesty after-taste completes the experience.
Unwooded Chardonnay
This refined varietal unwooded Chardonnay is produced to be an elegant, medium bodied wine with an abundance of tropical fruit and lime flavours, purified by creamy gooseberry aromas.

Leopard’s Leap Wines and Liam Tomlin Food

In the wine.co.za video above, Liam Tomlin and I discuss the pairing of Leopard’s Leap Wines and the Liam Tomlin Food cookery school in Franschhoek.

04/27/2012 in Leopard's Leap, Liam Tomlin Food | Permalink | Comments (0) | TrackBack (0)

More Cooking Tips from Liam Tomlin

In the videos above, chef Liam Tomlin shows guests at his cooking school in Franschhoek how to prepare and fish and also discusses the value of good chocolate in cooking. Liam Tomlin Food partners with Leopard’s Leap Wines to provide visitors with a wonderful wine and food experience when they visit Leopard’s Leap Vineyards in Franschhoek.

03/27/2012 in Food and Drink, Leopard's Leap, Liam Tomlin Food | Permalink | Comments (0) | TrackBack (0)

Liam Tomlin Food in Taste magazine

Taste magazine are doing a major feature about Liam Tomlin Food in their April edition. I think article is a great reflection of the culinary studio that we have created at Leopard’s Leap Vineyards. Above is the cover page of the feature.

03/16/2012 in Liam Tomlin Food | Permalink | Comments (0) | TrackBack (0)

Video of Leopard’s Leap Vineyards launch

Above is a video comprising still photographs of last week’s launch of Leopard’s Leap Vineyards, home to Leopard’s Leap Wines and Liam Tomlin Food. Thanks to the Leopard's Leap and Liam Tomlin Food teams and all who attended the opening events and helped make them a great success.

02/23/2012 in Leopard's Leap, Liam Tomlin Food | Permalink | Comments (0) | TrackBack (0)

Launch of Leopard’s Leap Vineyards

Last night we hosted the first of two launch parties for Leopard’s Leap Vineyards, the new home for Leopard’s Leap Wines and Liam Tomlin Food. The first night was a great success and judging from the numerous and very positive comments on Twitter, our guests had a great time.

The top two photos are of myself and Liam speaking to guests. The bottom is Liam and his wife Jan, Berdine Neethling who is a director in Liam Tomlin Food, my wife Hanneli and myself. The bottom photo is myself, Hanneli and Berdine with the Premier of the Western Cape Mrs Helen Zille.

Here is a link to the speech that I gave at the launch ceremony.

02/17/2012 in Leopard's Leap, Liam Tomlin Food | Permalink | Comments (0) | TrackBack (0)

June 2012