Dave and I had enjoyed Stellenbosch so much on our way east, that we regretted having already booked our next night’s accommodation at Kleinbaai. But no worries! We hadn’t booked the next two nights, so we could easily turn around and come back through here again on our way back west, to Cape Town, so that’s what we did.
On our first trip through, we hit a couple of wineries, then headed east to the coast via the Franszhoek mountain pass. This time, after our Gansbaai hike, we scootled back to Stellenbosch that afternoon via the scenic coast road. I had the whole trip precision-timed: how far we could go on the Gansbaai hike before having to turn around, and what time we needed to be back in the car and on the road, in order to make it back to Stellenbosch in time to visit one winery before they closed.
We already had a map of all of the wineries, and the owners at our previous accommodation had kindly circled the ones that they highly recommended. The one that (a) was on their recommended list and (b) was on our route into town and (c) would be open that day was Blaauklippen – so there we headed.
One of the many lovely things about the Stellenbosch wineries is that they are all so different. Wine-tasting here is a bit different from what I am used to in other parts of the world. You generally have to pay for tastings here – but then they are a more formal and drawn-out experience, where you sit down and have five different glasses poured for you, which you enjoy in a leisurely way, one by one. Do not plan on hitting four or eight wineries in a day!
Blaauklippen, like all of the wineries here, is in a stunningly beautiful setting – the vineyards backed by rocky mountains. The tasting area was a casual sitting area outside, and the staff were very friendly and knowledgeable.
One of the other reasons that we had wanted to go back to Stellenbosch was because of its amazing “steakhouse” – the Hussar Grill – which takes such care of the meat, the waiters telling you how many days each of the cuts of beef has been hanging, and offering a great selection of wild African game meats there. The first time there I had kudu, which was exquisite – like the tenderest and tastiest beef you have ever had. This time Dave had ostrich. Another amazing night, enjoying great foods and very fine yet affordable wines (no plonk!).
The next morning, sadly, was our last here. We had a 2pm flight to Johannesburg, and from there, the next day we would be flying east to Upington, for our race in the Kalahari Desert. But the Cape Town airport is only about a half-hour drive from Stellenbosch… so we were able to get to one more winery before flying out. We selected Asara – with a more formal tasting room overlooking the wine barrel storage room (I am sure there is a better name for that…) which also doubles as a ballroom, with a fancy chandelier and space to lay out grand dining table down the central corridor.