A Masterclass with David Clarke
Those who know us well and visit our store regularly would know that we support these wines and the winemakers behind them as best we can. There are not a lot of true natural wines generally available in South Africa and unless somebody explains to you what the fuss is about, it’s also not so easy to know what to pick off the shelf. There are big movements towards natural wine in other parts of the world with wine bars and restaurants dedicated to only selling natural wine. So why are we so slow on the uptake or what is the apprehension about? Let’s find out!
David Clarke will explain the philosophy and lead us through a selection of wines from South Africa that fits into this category.
Who is David?
David was certified as a sommelier with the Court of Master Sommeliers in Australia in the mid 2000’s. During this time he was the wine director at Vue de Monde restaurant in Melbourne, and then the executive officer of Sommeliers Australia, a national association with a database of more than 3000 members. David moved to Cape Town in January 2013 on a permanent basis and was the Vice Chairman of the South African Sommelier Association for 3 years. He has worked in fine wine retail in London and in Melbourne and has judged at various wine shows and competitions including Platter 5 Star tasting.
Together with his wife Jeannette, (also a certified sommelier) they run a wine agency based in Cape Town called Ex Animo. They also export South African wine to the thirsty people of Australia.
David and Jeanette work very closely with all the winemakers they represent and truly understand what happens in the vineyards, cellars and ultimately what’s in the bottle. There is no better person, than David, to discuss the subject of natural wines objectively and in detail.
This tasting cannot be repeated, as production of these wines are incredibly small. We managed to reserve a good selection specially for this tasting, so don’t disappoint yourself by not showing up.
Only 30 seats are available.
Booking is therefore essential