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Celebrating Spring with Steenberg

Celebrate spring with ultra-elegant Steenberg Cap Classique.

As the seasons change from chilly winter days to the vibrancy of spring and summer, it is time to unwind and share good times with flutes of delicious bubbly.

Steenberg Vineyards have a fabulous Cap Classique for every occasion, but who needs an excuse to drink one of their exquisitely crafted sparkling wines?

At the pinnacle, the opulent Steenberg Lady R Cap Classique is the ultimate choice of serious bubbly lovers. The newly released 2017 cuvée is a statuesque and elegantly nuanced blend of Pinot Noir and Chardonnay that resonates the courageous life of Catharina Ras, Steenberg’s inspiring 17th century founder. Her legacy is ever-present in the passion and determination of the entire Steenberg team.

“Our Lady R is a representation of the stunning natural acidity and ageability of the 2017 harvest season, in combination with careful maturation of 52 months on the lees adding texture and mouthfeel, all in beautiful harmony,” says Steenberg Cellarmaster Elunda Basson who enjoys this luxuriously creamy flagship Cap Classique with sushi above all else.

“This combination might surprise you, but Japanese food pairs excellently with older vintage Cap Classique. Sushi is everywhere nowadays and more and more people serve it during big celebrations,” she adds.

Image: Ross Nortier

Specially crafted for all occasions yet equally elegant, the ever-popular Steenberg 1682 Chardonnay Cap Classique is a richly layered Blanc de Blancs. It is a fresh and vibrant Cap Classique with a lively, zesty finish.

“Our Brut Chardonnay Cap Classique exudes freshness and fruit purity with great finesse and complexity. It’s the perfect way to celebrate spring,” says Elunda, who suggests creamy oysters by the dozen as the ideal taste partner.

When she feels extra-indulgent, Elunda’s favourite pairing is oysters topped with garlic, butter, oregano, parsley, parmesan and Romano cheese, charbroiled in the shell over a charcoal grill.

This luxurious Cap Classique and oyster combination is a winner as the Chardonnay pairs so well with the herbs and the creamy profile complements the butter and garlic perfectly.

Image: Ross Nortier

The blushing Steenberg 1682 Pinot Noir Cap Classique is sheer seduction. Beguiling with its pale pink hue, creamy mouse and bursts of raspberry jelly, strawberry sorbet and toasted brioche, it strikes an elegant pose.

For Elunda, duck breast is the perfect dish to enjoy with this joyous bubbly: “Duck pairs perfectly with a rosé Cap Classique. The bubbly showcases bright red cherry, rhubarb, and mushroom notes that complement the duck breast while the acidity helps to cut through the fattiness of the duck.”

The fashion-forward Steenberg Sparkling Sauvignon Blanc is the perfect accompaniment to a lovely spring or summer’s day. Fresh and fruity it has a more youthful character than the Steenberg Cap Classiques making it ever so crisp and lively. While this is the perfect bubbly to enjoy with friends, the refreshing tropical fruit flavours also rise to the occasion in concert with light summer desserts. For Elunda is must be a passion fruit tart!

Steenberg Cap Classique spring experiences

For the entire month of September, join Steenberg in celebrating the magnificence of South African sparkling wine. Perfected by time, it takes a minimum of twelve months for a wine to be transformed into a fine Cap Classique. The magic happens during fermentation in the bottle where the vivacious bubbles evolve into an elegant, fine mousse, allowing the wine to develop its signature yeasty character. Visitors to the Steenberg Tasting Room are able to watch the masterly process of hand riddling individual bottles by the skilful and impassioned Steenberg team.

Joining the celebration, Steenberg’s cherished Bistro Sixteen82 will be offering guests Tapas & Bubbly for Two until the end of September. Enjoy Chef Kerry Kilpin’s signature tapas with a bottle of Steenberg 1682 Chardonnay Cap Classique at just R685 for two people.

Taste all the magnificent Cap Classiques at the Steenberg Tasting Room in the idyllic Constantia Wine Valley and be sure to take advantage of their spring offer of a free bubbly stopper if you buy a mixed case.

For online purchases, Bookings for Tapas & Bubbly at Bistro Sixteen82 can be made at

If you need to recipe inspiration for a hearty dish alongside Steenberg Cap Classique, scroll below:

Pear & Chevin Galette paired with Steenberg 1682 Chardonnay Cap Classique

Recipe by Steenberg Executive Chef Kerry Kilpin

Image: Claire Gunn

Serves 6


  • 150g ash-crusted Chevin
  • 50g toasted pumpkin seeds


  • 75g butter
  • 50g parmesan, grated
  • 80g corn flour
  • 100g flour
  • ½ egg, beaten
  • 5g parsley, chopped
  • Sprig of thyme, picked


1. Rub the butter into the flour and corn flour. Add the cheese and herbs.

2. Add just enough egg to combine and form a dough. Do not knead.

3. Roll the pastry into a greased 25cm square tin and prick the base of the pastry with a fork.

4. Bake the pastry blind until golden at 180°C for roughly 10-15 minutes.

Pear Galette

  • 500g pears, sliced
  • 15g butter, melted
  • 15g sugar
  • Salt


1. Lay the thinly sliced pears in layers with a pinch of sugar, salt and brushed with melted butter on top of the baked pastry. Bake at 160°C until cooked (± 25 minutes).

2. Once the pear is cooked, top with chevin and pumpkin seeds and place in the oven for 1 minute to allow the cheese to melt slightly. Serve warm.

3. Alternatively, this dish can be served as a cold tart, add the cheese once the tart has cooled completely.

4. Serve a slice of galette per person on a plate with a side salad, or cut into blocks to serve canapé style with Steenberg 1682 Chardonnay Cap Classique of course!

Plum Crumble paired with Steenberg 1682 Pinot Noir Cap Classique

By Steenberg Executive Kerry Kilpin

Serves 6

Plum filling

  • 8 large plums
  • 1 cinnamon stick
  • 100g sugar
  • 300ml water
  • 2 star anise
  • Zest of 1 orange
  • Oat Crumble
  • 230g flour
  • 115g butter
  • 115g sugar
  • 115g oats

Oat Crumble

  • 230g flour
  • 115g butter
  • 115g sugar
  • 115g oats

Strawberry Salad

  • 200g strawberries, chopped
  • 10g basil, finely shredded
  • 20g icing sugar
  • Vanilla bean ice cream
  • Preheat the oven to 200°C.


1. Peel the plums, quarter and chop into 3cm chunks.

2. Place the plums in a saucepan on medium heat with 100g sugar, 300ml water, start anise, cinnamon and orange zest. Pop the lid on and cook for 3-5 minutes, or until the plums are slightly soft. Remove from the heat and leave to cool a little.

3. Meanwhile, cube the butter and place in a mixing bowl with the flour, oats and sugar. Rub together with your fingertips until it resembles breadcrumbs.

4. Transfer the plums into a greased baking dish and sprinkle over the crumble topping.

5. Bake in the oven for 20-25 minutes, or until golden and bubbling.

6. Combine the strawberries, basil and icing sugar and allow to macerate for a few minutes.

7. Serve the plum crumble with the strawberry salad, vanilla bean ice cream and flutes of Steenberg 1682 Pinot Noir Cap Classique.

Passion Fruit Tart paired with Steenberg Sparkling Sauvignon Blanc

Recipe by Steenberg Executive Chef Kerry Kilpin

Serves 6 plated dishes or 20 individual canapés


  • 115g butter
  • 60g castor sugar
  • 2ml vanilla essence
  • 150g flour
  • 10g corn flour
  • ½ egg yolk


  • 4 eggs
  • 1 tin condensed milk
  • 5g sponged gelatin
  • 1 cup of granadilla juice with a few seeds (pulp of fresh fruit)

To make the crust

Combine all the dry ingredients. Add butter and mix. Add the vanilla and egg. Mix to form a ball. Line a greased baking tin with the crust and bake blind at 160°C until nice and golden.

To make the tart

Combine all the ingredients and mix well. Pour into the baked crust. Bake at 150°C for 10 minutes or until firm with a slight wobble. Cool and refrigerate overnight before serving.

Serve a slice of tart with a scoop of vanilla ice cream, or cut into blocks to serve canapé style.

Enjoy with flutes of chilled Steenberg Sparkling Sauvignon Blanc.

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