Father’s Day on Sunday gives me the perfect opportunity to write about my Dad. A dad that has made it possible for me to share my passion for wine with the world.

As some of you know that I have grown up and went to school in Benoni and ended up studying at the University of Stellenbosch. It must have taken faith for a dad to send his child in a direction that he wasn’t even sure about. That takes a bit of guts. A dad that invest in his son, to start a wine venture, (although he is a dentist). That takes guts. Naming a wine after my dad (Bizoe Tiny NLH) after all the sacrifices he made for me. That’s a pleasure!

The past week I spend time in Gauteng and visited some of our clients. Presented a wine dinner at Alfies Deli in Hazelwood Pretoria on the Wednesday evening. Loved the food and would be there at least once a week if I were staying in Pretoria. 

Oh and then presented a dinner with Chef Ransley Peterson at Royal Johannesburg & Kenningston new restaurant called the Old Oak. Ever heard of an organic oyster? Replicate the flavour of an oyster by using “spekboom” and herbs.

Final stop in Gauteng was Zest Bistro at The Retal Centre in Pretoria. Loved every minute of it in the company of Sydney and Anchen. Creating a family atmosphere and cooking homely food with a chef twist. I admire Sydney and see him as one of the best in Pretoria. Wines paired with his food was spot on and will definitely not be the last time that I have visited Zest Bistro in Hazelwood.

This week I am back in the cellar. Our last batch of the 2022 harvest has completed malolactic fermentation. All the wines is on its place to mature now. From now we will be working to start bottling the new wines, until we are making ready to bring the 2023 harvest in. Rain is pouring down while I am writing this blog post. Winter is here so cuddle up and light those fires, make some spicy food and sip on the red wines in the evenings!

Keep warm, keep dry and drink some Bizoe.