La Petite Ferme is a boutique wine farm situated in Franschhoek. A tranquil and luxurious destination, it offers award-winning wines, cuisine, and accommodation. La Petite Ferme promises each guest an unforgettable experience.
Their small and intimate boutique-style cellar meticulously crafts a full range of exceptional quality wines which includes red, white, rosé and Cap Classique wines. Each wine delivers on the promise of being an exceptional example of what the Franschhoek terroir has to offer.
At the heart of their winemaking lies a profound belief that every bottle tells a unique story. Each vintage is a chapter in the ongoing narrative of their land, their vines, and the delicate interplay of nature’s elements. They are co-creators with nature. This partnership requires care at every stage, from the vineyard to the cellar.
Their wine portfolio includes three ranges: La Petite Ferme, Baboon Rock, and Winemaker’s Edition. They have recently rebranded the playful and creative Baboon Rock wine range. The new label features an exquisitely detailed Chacma baboon, set against a subtle fynbos backdrop in a halo format, emphasising conservation and terroir.
Along with this rebranding, La Petite Ferme has embarked on a new partnership with Baboon Matters, a local baboon conservation organisation, to support Chacma baboon conservation. They will donate a percentage of Baboon Rock wine sales to their efforts.
Our Wine of the Week is the Baboon Rock Unwooded Chardonnay 2024. The Chardonnay grapes for this wine are grown in the Robertson region of the Western Cape. La Petite Ferme produces the wine at its cellar in Franschhoek. Here, cold fermentation in stainless steel tanks ensures the wine retains its vibrant freshness.
Baboon Rock Unwooded Chardonnay 2024 showcases bright lemon and lime notes that gracefully transition into tropical fruit flavours, all balanced by a lingering zesty acidity that evolves beautifully in the bottle.
Pair it with a creamy lemon herb risotto or roasted chicken for a delightful at-home dining experience.
Pairing recipe: Lemon herb risotto
Recipe by Natasha Bull of Salt and Lavender
A recipe for risotto that makes a fresh and flavourful vegetarian dish.
Ingredients
- 5 cups vegetable broth
- 1 cup white wine (like Baboon Rock Unwooded Chardonnay)
- 2 tablespoons butter
- 1 small shallot chopped finely
- 2 cloves garlic minced
- 2 cups arborio rice
- Juice and zest from 1 large lemon
- 1/2 cup (packed) mixed fresh herbs (I used oregano parsley, basil, chives and dill) chopped finely
- Salt and pepper to taste
- Freshly grated parmesan cheese (optional)
Instructions
- Add the broth and wine to a pan on high heat. You'll want to reduce the heat to low just before it boils.
- Melt the butter in a skillet on medium heat.
- Chop shallot and mince garlic then add to the skillet and cook for a couple of minutes, taking care not to brown them.
- Add the rice to the skillet and stir constantly for a couple of minutes, ensuring that it's coated in the butter. Reduce heat to medium-low.
- Add the liquid into the rice one ladle at a time, adding more once the rice absorbs it. Make sure you stir often... basically constantly. Repeat this process until you've used up all the liquid and the risotto is al dente and nice and creamy.
- Once you've used up all the liquid, stir in the lemon juice and zest, herbs, and season it with salt and pepper.
- If desired, serve risotto with freshly grated parmesan cheese. The cheese can be stirred in prior to serving or sprinkled on top.
This Chardonnay is available for purchase via our online shop, tastewine.co.za.
This article originally appeared on Cape Tourism, as part of a collaboration with wine.co.za.