News

Between nature, creativity and wine lies a place of transformation.

This winter, Creation Wines invites you to discover that place through our FynArts of Agri-CULTURE pairing menu—a celebration of flavour, artistry and connection rooted in the rhythms of the Hemel-en-Aarde.

Inspired by our collaboration with the Hermanus FynArts Festival, this seasonal experience takes its cues from the sculptural work of Nanette Ranger and the Gyotaku prints of Jero Revett. Their artworks form a visual symphony in our tasting room—echoed in each plated course, each thoughtful wine pairing, and every detail of your sensory journey.

Chapter One: A Ritual of Welcome
Your experience begins with a sensorial handwash ceremony—neroli-scented water, warm napkins, and indigenous fynbos such as Confetti Bush and orange leaves. This moment of mindfulness prepares you for what lies ahead.

Chapter Two: Awaken the Senses
Fynbos, orange and ginger kombucha is paired with our Viognier—an elegant wine with floral and stone fruit notes. Joyful and vivacious, thanks to its well-integrated natural acidity, it makes for a delicious aperitif.

Chapter Three: Earth’s Vibrant Bounty
A vivid spinach and watercress soup, crowned with a rosemary tuile, is paired with our Sauvignon Semillon blend. The wine’s crisp acidity meets the soup’s silky texture, and guests are invited to use a ‘Shell Phone’ to connect the sound of the sea to the minerality in the wine, highlighting the maritime essence of our terroir.

Chapter Four: Elegance in Every Layer
Enjoy either a trout ballotine or its plant-based counterpart—a beetroot ballotine—paired with our Reserve or Art of Chardonnay. While touching a Chardonnay leaf silk scarf, guests explore how malolactic fermentation creates the wine’s signature silkiness.

Chapter Five: Rooted in Place
Our springbok loin, served with potato and leek mash, crispy leeks, and dune spinach, is paired with Reserve or Art of Pinot Noir. For plant-based guests, we present a smoked exotic mushroom slice with root vegetables, greens, and honeybush jus—crafted to mirror the richness and depth of the meat dish while celebrating earth’s bounty.

Chapter Six: Structured and Soulful
Bone marrow served in its bone with mushroom duxelle and thyme meets our structured yet elegant Syrah-Grenache. For a plant-based alternative, our marinated chickpea tempeh with za’atar, walnut and green tahini echoes the umami intensity, ensuring inclusivity without compromise.

Finale: The Golden Hour
A golden milk cheesecake infused with turmeric, cardamom and ginger is paired with our Creation Cape White—a floral, textured wine that amplifies the dessert’s warmth and spice. Each dessert served contributes to the Pebbles Project, creating six meals for a child in need.

Beyond the Tasting Menu
For those seeking a more flexible experience, we also offer an à la carte menu and a seasonal breakfast menu featuring beautifully plated, nutrient-rich options served with your choice of wine or kombucha pairings. Each dish—from devilled eggs with trout and caviar to poached eggs with Cape Seed Loaf—showcases our deep connection to place and purpose. We proudly source ingredients from local suppliers including Tesselaarsdal Water, Van Blommestein Butchery, BBos Trout, Go Slow, Wild Peacock, and more, ensuring that your meal supports the community around us.

Why Winter? Why Now?
Winter at Creation is a season of contrasts—crisp, sunlit days with striking vineyard views and cooler, mist-laced mornings that invite reflection. Whether you arrive under golden skies or gentle cloud, the experience remains the same: warmth at our table, beauty in every bite, and wines that express the soul of this extraordinary landscape.

Book Your FynArts of AgriCULTURE Experience Today
Wine & Food Pairing: R1460 per person
Wine & Food Pairing including The Art of Creation: R1570 per person

Gratuity excluded | Limited bookings available

by Carolyn Martin - Creation Wines