As most wine fanatics know, harvest has started, a time for wine farmers and winemakers that makes aforementioned ants look lethargic. We’re in the thick of it at the moment. Touriga Franca for our Rose came off this week, next week our Pinot Noir comes off, and it’s looking amazing.
We’ll be putting a fridge at the Napier Farm Stall and Restaurant where our wine and cider can be purchased, cold off the fridge shelf.
March sees us sponsoring a Western Province Prep School event. Celebrate Fun Night takes place on March 20 as part of the centenary celebrations http://wpps-centenary.org.za/
With autumn and winter on the horizon, we’re putting some plans together to expand the activities and events offered by The Drift.
First up are two wine-focused dinners for guests with Chef Bertus Basson and Chef Peter Goffe-Wood. The Drift villa will be available to book for 10 guests using the 5 luxury en-suite rooms in the main house. The exceptional dinners will be prepared by Bertus Basson and Peter Goffe-Wood on respective evenings while Bruce Jack will conduct a wine, exhibiting what the Overberg is doing with wine and comparing this to some foreign wines.
Our guests continue to remark on The Drift’s suitability for yoga retreats, these are set to begin in the near future on a similar basis to the wine-focused dinners, but probably with less wine and food opulence, instead focusing on our organic produce, vegetable garden and The Drift’s wonderful serenity.
Plans are afoot to peg out a mountain bike trail on The Drift Farm, once harvest is complete we’ll give this dedicated focus, with an eye to opening it during winter.
So that’s our present radar screen, of course we’re open to ideas from our friends and visitors. If you would like to tailor a special weekend at The Drift, please get in touch.