Hand-selected wines from 500+
Australian wineries delivered to your door!
Hand-selected wines from 500+
Australian wineries delivered to your door!

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Life

Explore South African Wine Country

South Africa is one of the hottest travel destinations on earth – discover its allure with Luxury Wine Trails

Did you know the origins of South Africa’s Cape Town & Cape Winelands date back to the 17th century? No? Well you’re not alone, as it remains an undiscovered gem for many. A melting-pot of vibrant cultures blended with world-class wine and food, the region offers breath-taking scenery, luxurious hotels, amazing golf courses, warm weather and welcoming locals.

That’s what drew Sydney-sider Michael Nash to the region over 10 years ago. With each trip, his eyes opened to the unique potential of creating hand-crafted and immersive journeys for adventurers seeking true ‘bucket-list’ experiences, combining outstanding vineyards, wine, food and luxury accommodation, with spectacular scenery, local art, culture, architecture, flora and fauna. And so Luxury Wine Trails was born!

TRAVEL WITHOUT COMPROMISE

From the moment you arrive, everything is included with Luxury Wine Trails. 5-star hotels in the city and vines, fine dining, premium paired wines, exclusive vineyard tastings, expert local guides, luxury transport and more.

You’ll explore the stunning Cape coast, heritage listed wild-flower kingdom and world famous Kirstenbosch Botanical Gardens. On your rest day, enjoy golf at a championship course in the vines or a stunning spa treatment.

EXPERIENCES MONEY CAN’T BUY

What sets Luxury Wine Trails even further apart is the unprecedented access to people and places you simply can’t book. In intimate groups of just 20, enjoy exclusive masterclasses with South Africa’s leading wine writer and show judge, Michael Fridjhon, and the country’s most celebrated food + wine author, Katinka van Niekerk.

Enjoy an invitation-only dinner with four of the region’s leading winemakers at a spectacular vineyard, a masterclass with Riedel, chats with your executive chefs,  and high tea at the historic Belmond Mount Nelson hotel in Cape Town.

If you’re keen to explore South Africa’s wine regions, enjoy sumptuous food and experience an amazing culture, this is the tour for you. You can even add a 3 or 4 day luxury safari pre/post tour!

+ Special offer for Wine Selectors Members and Selector readers

With dates departing Cape Town in Jan, Feb, April and May 2018, book now and quote #LWT.Selector to save $AUD1600 per couple! Plus, receive six premium South African wines valued at over $250 (limited to one pack per booking), when you book a 1st half 2018 tour by Dec 15, 2017.

Visit luxurywinetrails.com.au or  call 1 800 087 245 for more details.

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Food
What grows together, goes together Wunderbar lamb and Mitchell Family wines.
Words by Paul Diamond on 7 Jan 2018
The Clare Valley is one of Australia’s most underrated wine regions, which is hard to fathom given it produces some of the finest Rieslings and intensely concentrated red wines in the country. No doubt, the pull of the Barossa has a lot to do with the underestimation of the Clare, but, if you can resist the urge to turn right at Gawler and stay on the A32, you’re in for a treat.  In addition to its wine cred, Clare is uniquely beautiful. The open landscape is a sea of wheat fields sprinkled with eucalypts and stone cottages beneath powder blue skies. 
Heinrich’s Wunderbar  You’ll also notice a few sheep along the way, as Clare, like much of Australia, was Merino country. But around 1959 when wool exports declined, families left in droves. One of the few that stuck with it were the Heinrichs of Black Springs and fifth generation Ben, along with his wife, Kerry and five children, continues to farm sheep on the family’s original 810ha property just east of Clare.  But while the sheds, tractors, machinery and utes all make this look like a stock standard farm, one look at the sheep and you realise Ben does things a bit differently to his ancestors.  Practically bald and with long tails, Ben’s sheep are a breed that sheds its wool, chosen as part of his humane, minimal intervention philosophy. This is underpinned by his adherence to the Humane Choice farming principles of which he is the only certified producer in Australia. “With no wool, we can give our sheep a better life, as there’s no mulesing, tail docking, crutching or shearing,” Ben explains. “My sheep are truly free range, paddock raised, no feed lots and we try to minimise human interaction with them as much as possible.” When it comes to conventional industries, sheep farming is close to the top. The practices are well entrenched over generations and traditions are not easy to break, especially when there are mouths to feed.  So why undertake such a radical change? For Ben, it was the knowledge that the ways of the past were not going to work. “Dad was running a self-replacing Merino flock and it wasn’t going so well,” Ben recalls. “Personally, I wasn’t cut out for it, I couldn’t see myself shearing, and Dad saw the writing on the wall. It was either going to be sheep with no wool, or no sheep at all!” So Ben, backed by his dad, started Wunderbar. They’ve since gone from strength to strength, now selling directly to butchers and chefs around the district and into Adelaide. Fans of their meat remark on how tender, flavoursome and lean it is, while chefs love to cook with it. High praise indeed.  A Delicious Seed Word of Ben’s lamb is spreading and one chef that sings Wundebar’s praises is Guy Parkinson, owner of Seed Winehouse +Kitchen in Clare. Guy and his partner, Candice, have run Seed since 2014 after travelling through Clare and deciding it was the place to set up shop. Seed is now a food and wine destination, drawing people from all over to sample Guy’s creative, trattoria-inspired cooking paired with Candice’s take on the Clare wine scene. The couple had been Hunter-based, where they had a significant following of loyal winemaking food lovers, and this pattern has repeated in the Clare. 
The Mitchells Part of the Seed appreciation society are the Mitchells, who run the acclaimed Mitchell Wines. Led by second generation Andrew and Jane, they work with their children, Hilary, Angus and Edwina, to produce beautiful expressions of Watervale Riesling, Semillon, Shiraz, Cabernet and Grenache under the Mitchell and McNicol labels.  The Mitchells have been in Clare since 1949 when Andrew’s father purchased land featuring an orchard, a dairy and a small vineyard. Andrew was born and bred on the property and after school, returned to the family business.  “I came back home and thought that making wine was better than working for a living,” he says with a cheeky smile. Most of the wines the Mitchells produce are released with some age, a decision that can be a financial burden. However, as Andrew explains, “The significant thing about the Clare Valley is that it is a region that produces wines with incredible intensity of flavour, but with elegance. We sell some of our wines at 10 years old and the dividend is that people get to see our wines at their best.” The Lunch As a celebration of Wunderbar lamb, Guy devised a menu with an entrée of lamb backstrap poached in extra virgin olive oil, grilled cucumber, mint and whipped yogurt, and a main of roasted rack served on baby carrots cooked in whey and honey, pearl barley and pomegranate.  Andrew and Angus brought along a range of wines to evaluate and see which suited Guy’s food best.  For the entree, Candice chose the 2009 NcNicol Watervale Riesling. It had the age to be a perfect textural match for the silky backstrap, but also fresh acidity to cut through the whipped yoghurt. For the rack, Candice’s call was Andrew’s 2001 Peppertree Vineyard Shiraz. The wine was still dense, but time had softened the mouthfeel, allowing the secondary fruit to sit beautifully with the flesh and the sauce to suit the wonderful, natural intensity of the wine.  As the afternoon progressed, conversation became more relaxed as stories were shared and reflections were made on their beautiful home. Guy Parkinson’s back strap of lamb poached in extra virgin olive oil, grilled baby cucumber, whipped sheep yogurt
Recipe:  Get  Guy Parkinson’s back strap of lamb poached in extra virgin olive oil, grilled baby cucumber, whipped sheep yogurt Wine:  Explore  Mitchell Family Wines Clare Valley:  Discover the fun of cycling the   Clare Valley Riesling Trail
Life
The way to travel in 2016
When cruise ships parade into the harbours of the world and get fanfare normally reserved for royalty, you know that cruising is more than back in fashion – it is the way to travel, today’s ‘jet set’ are now called the ‘cruise crew’. Three of the key factors for cruising’s amazing resurgence are: the incredible facilities on board today’s modern ships; the wondrously varied on-shore excursions; and phenomenal range of never-before-visited destinations. And things are only going to get better in 2016. The modern cruise ship is light years from the behemoths that sailed the waterways of years gone by. These days, there are more boutique-style ships catering from 680 - 1,250 guests – consequently, there is a heightened sense of intimacy and a personalised holiday experience. Staff and crew attend to your every whim and remember your individual preferences, there are no lines, going ashore and returning on board takes minutes rather than hours, and life just seems to proceed at a more relaxed pace. Facilities and entertainment have been described as a floating five-star hotel crossed with the best of a theatre district. Everything from bespoke spa services to English-style libraries, a live pianist, classical string quartet, dynamic vocalists and spectacular headliners. You may also wish to try your luck in an elegant Monte Carlo-style casino. Some cruises even have guest lecturers who might be historians, naturalists or former ambassadors, eager to share insider knowledge. Guests’ suites are a personal sanctuary with state-of-the-art custom-made furnishings such as plush ‘Tranquility Beds’ with1,000-thread-count linen, lavish marble-infused grand baths (with a private half-bath for guests), showers, luxurious sitting rooms and private teak verandas. Guests are even given their own range of fine Bvlgari bath amenities^. On-board dining has really stepped up. Celebrity chefs such as Jacques Pépin are providing signature dishes at a range of dining options from French bistro, gourmet Italian, contemporary Asian, French country cuisine, American steakhouses and more and matched with wine lists to rival any Michelin-starred restaurants.
Life
Silver Service with Silversea
Silversea , one of the world's most luxurious cruiselines, has partnered with dining and accommodation tastemakers Relais & Chateaux, to offer unparalleled culinary experiences across the entire silversea fleet. If fresh discoveries are at the heart of your travel dreams, Silversea Cruises can bring them to life. For those who yearn to explore the new and unknown, Silversea can transport you to the furthermost boundaries of the planet. They offer a choice of over 850 destinations on seven continents, and whereas others have to anchor off shore, their ships can sail up narrow waterways into the heart of a city, or tie up right at the pier. Of course, while the destination is exciting, with Silversea Cruises, you'll find the journey just as thrilling. Their intimate, ultra-luxury ships offer lavish surroundings with spacious accommodation in ocean-view suites, most with private verandas, and a butler at your service. RELAIS & CHÂTEAUX Another source of enormous pride for Silversea is their stellar reputation for culinary excellence and they are thrilled to partner with Relais & Châteaux. Travel with Silversea Cruises and you'll enjoy inspired cuisine created exclusively by the 'Grands Chefs' of prestigious international association, Relais & Châteaux. The title of 'Grands Chefs' is given by Relais & Châteaux to only the finest chefs in the world. Being an exclusive collection of 520 of the finest hotels and gourmet restaurants in the world in more than 60 countries, Relais & Châteaux is certainly well placed to bestow this honour. Through Silversea's partnership with the international stars of this esteemed organisation, you have the opportunity to savour the signature dishes of La Collection du Monde in The Restaurant, the main dining venue found on five of Silversea's ships. SCHOOL AT SEA   Budding gourmands can also expand their culinary knowledge while on board. On 14 exclusive  Culinary Arts Voyages , you can experience an innovative cooking school at sea, L'Ecole des Chefs by Relais & Châteaux. This culinary discovery experience offers a unique and interactive program, hosted by Silversea's Culinary Trainer, Chef David Bilsland. Wine lovers are catered for too at Le Champagne, the only Wine Restaurant by Relais & Châteaux at sea. Under the theme of 'a celebration of wine', renowned world wine regions are showcased in a set menu of six inspired courses. FAMILY PRIDE AND PASSION Travelling with Silversea Cruises, you'll find everyone involved goes to great lengths to ensure every aspect of your journey is of the highest standard. This comes down to the fact that Silversea Cruises is owned and operated by one family - the Lefebvres of Rome. Not only do they have genuine pride in ownership and a true Italian passion for embracing the best of life, but they also show a personal commitment to maintaining the highest standards of cruise excellence that have been the cornerstone of Silversea from the very beginning. For more information on  Silversea Culinary and Wine voyages  contact your Travel Professional or Silversea on 1300 306 872 or visit  Silversea.com  - ask about our Early Booking Bonus  offers and how to save 10%.
Two Blues Sauvignon Blanc 2014
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