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Erinvale Estate Hotel & Spa’s flagship restaurant, BLOOM, will host an intimate Winemaker’s Evening with acclaimed Ridgeback Wines on Saturday, 17 October 2026. The event will feature a four-course menu by Executive Chef Sebastian Smith and his team, while Cellar Master, Renier van Deventer, guides guests through each pairing, sharing insights into Ridgeback’s winemaking journey, philosophy and the distinctive character of each wine.
Wine is an integral part of the boutique experience at Erinvale Estate Hotel & Spa, with a carefully curated selection of South African wines complementing its culinary offering. This special evening builds on that commitment to fine wine, inviting diners to experience Ridgeback through a menu designed to bring out the nuances of each wine and showcase the art of considered pairing.
Ridgeback Wines produced its first white wine in 2000, followed by its first red – the award-winning Shiraz – in 2001. Since then, the estate has built an impressive reputation, earning numerous local and international accolades. Set on a 65-hectare farm on the northern slopes of Paarl Mountain, Ridgeback’s modern winery reflects a commitment to winemaking excellence and preserving the region’s natural heritage.
At BLOOM, Chef Sebastian Smith takes a seasonal, locally rooted approach to South African cuisine, working with small-scale farmers and artisans to showcase the quality and diversity of local ingredients. Drawing inspiration from the country’s rich culinary heritage, his menus celebrate the seasons through thoughtful combinations of flavour, texture and provenance.
The evening unfolds through a four-course menu inspired by the journey from vineyard to table. It begins with “Fermenting the Seed” – sourdough pot bread, amasi butter and nasturtium, accompanied by Ridgeback Unwooded Chenin Blanc 2026. “Stem Growth” follows, pairing Lourensford trout, preserved white asparagus and strawberry with Ridgeback Barrel Fermented Chenin Blanc 2021. Next, “Stem Fruit” brings together 64°C egg yolk and butternut tartare with Ridgeback Viognier 2025, followed by “Fed with the Harvest” – dry-aged Karoo lamb loin, charred artichoke, basil and lamb demi, matched with Ridgeback Cabernet Franc 2024. The experience concludes on the ultimate sweet note with “Forbidden Fruit” – a Callebaut dark chocolate torte and raspberry, served alongside Ridgeback Signature C 2020, with petit fours to finish.
Date: Saturday, 17 October 2026
Time: 18h30
Venue: BLOOM at Erinvale Estate Hotel, Somerset West
Price: R850 per person, includes four course menu with Ridgeback wine pairings
Bookings: Reservations can be made here and are essential – restaurantmanager@erinvale.co.za | +27 21 847 1160