Southern Guild announces our new exclusive partnership with Quoin Rock, home to superior wines, contemporary architecture and sculptural design in the Knorhoek Valley of Stellenbosch. Quoin Rock is founded on the Gaiduk family’s dedication to craftsmanship and passion for the arts. This is immediately apparent upon arrival at the estate, from the modern gabled facade of the events hall, to the large bronze vine sculpture by Charles Haupt in the reception area, to its distinctive range of wines.

Each of our exhibition openings and events will profile a select group of wines from this historic estate, offering visitors the opportunity to experience their well-balanced, complex flavours.

“Expressing our philosophy through partnerships in the arts is of fundamental importance to us,” said Denis Gaiduk, managing director of Quoin Rock. “We have admired Southern Guild’s work for some time and share a common dedication to craftsmanship and innovation in everything we do.”

Quoin Rock wines are born in the lush green vineyards of Stellenbosch and Quoin Point in Cape Agulhas, where the Boskloof conservation farm is located. Viticulturist Nico Walters and winemaker Schalk Opperman are passionately involved in maintaining the natural balance in the estate’s vineyards and winery.

The label design for Quoin Rock wines reflects its owners’ belief that this range represents the very heart of the estate. A series of fine embossed rings evoke the concentric age-rings that are formed in the heart of a vine and that tell a story of its life from birth to maturity, ultimately becoming the source of a fine and perfectly balanced wine.

When it came to the design of the estate’s newer buildings, architect Julia Gaiduk (Denis’ wife) wanted to start with a clean slate to create a contemporary scheme. Julia is passionate about integrating nature into her design and, by extension, into visitors’ experience of the estate. The double volume façade of the events hall is a blank steel and glass cinematic ‘canvas’ against which nature is reflected, constantly changing in the light and the seasons. All around the property are sculptural artworks by artists such as Adriaan Diedericks and Jean Doyle.

There is a clever dialogue between the built environment and the beauty of the natural surroundings in many ways. An avenue of alternating Cyprus and olive trees breaks the solid lines of a long brick wall, creating a rhythm of visual steps on the path to the restaurant and tasting room. Structures seem to be an extension of the landscape. A series of linked metal pergolas recreate a pattern of sunlight through leaves and lightly shade guests eating lunch outside at Gåte restaurant.

A large bronze sculpture by Charles Haupt of a vine twisting upwards in a double volume space, is a dramatic opening statement in the reception area. The ‘threads’ that encase the bronze vine run with water and form a continuous and soothing soundtrack, a reminder that it is the lifeblood of the land. Wood also plays an important role in connecting nature with the interior and wall panels mimic transverse sections of vines and undulating and hilly vineyards of the estate.

Julia also drew on Japanese philosophy where nature and the built environment work seamlessly together. Designed to echo the scale of the surroundings, the restaurant, events hall and winery are designed along clean lines and with elegant proportions. Glance upwards from reception and an interior zen garden, between the upper and lower levels, instantly creates a sense of calm, balance and exquisite proportion.

Quoin Rock’s two wine ranges can be enjoyed with a gastronomic journey in Gåte Restaurant or during a cellar tasting,

Quoin Rock Red Blend contains notes of cranberry followed by juicy layers of fruit, wood, red-berry and tomato cocktail, bringing a harmony between the Old and New world style of this blend. This is a bold wine that is a splendid match to red meat rich cheese dishes.

Quoin Rock Shiraz has big personality – it is front and centre stage, an opera lead in its big, bold character. But like an aria, it offers harmony and balance with jasmine, pepper-spice, melba-toast and sweet vanilla flavours, with beautiful oak to add elegance and smoothness. This Shiraz will shine as a “solo performer” or in a chorus of beef, lamb and rich venison dishes.

Quoin Rock Chardonnay is youthful, energetic and vibrant. It first meets the senses with notes of ripe citrus and orange peel that give way to hints of vanilla spice oak and toasted brioche. Straw in colour with a hint of green, expect citrus peel on your palate with good weight and a light buttery texture.

Quoin Rock White Blend has flinty, stone fruit and fig-like top notes of Sauvignon Blanc followed by the mellow tangerine character of Semillon. The gooseberry and melon character of the wine makes for a creamy rounded palate making this a superbly elegant wine with persistent body that can be savoured as a delicious lunch time wine, as a summer sunset aperitif or to accompany most seafood dishes and pasta.

TheMéthode Cap Classique (MCC) carries prominent notes of green apple, honey-oats, biscuit and lime and tiny, persistently rising bubbles. This is an elegant Brut style MCC that can be served with salmon tartare, oysters and sushi.

Quoin Rock Vine-Dried Sauvignon Blanc is rich and heady with its aromas of dried pineapple and mango, complemented by a fascinating and refreshing palate of apricot pips and honey. Best served chilled to around 6-8˚C, this dessert wine can be enjoyed as an aperitif, delicious with foie gras, fruit-based desserts and cheese. For a thoroughly decadent experience, top a rich, creamy home-made ice-cream with a generous serving of this wine.

Namysto Sauvignon Blanc (with a soupçon of Sémillon and barrel-matured for 6 months) conjures up the tropics – or summer in South Africa – with aromas of pineapple and mango and a taste delivery of apricot pips and the silkiness of organic honey. It’s a versatile wine that is a delightful match to many dishes on the lunch menu.

Namysto Red (mostly Shiraz and Cabernet Sauvignon matured for 20 months in French Oak barrels) teases your sense of smell with red berry aromas – think cherry, mulberry and cassis – with a dash of peppercorn. On the palate expect that spiciness in subtle hints of tobacco and leather and a finish described as ‘velvety’!