There’s something about golden hour that makes you want to slow down and savour the moment. The light turns warmer, the landscape takes on a softer glow and, before you know it, the day is coming to an end. It’s this fleeting moment that inspired Last Light, a cocktail created at Groot Phesantekraal, the Durbanville wine farm. Made with the farm’s signature Chenin Blanc, Olof Bergh brandy, pineapple syrup, fresh lemon juice and a touch of virgin olive oil, it’s tropical and bright, with a silky texture and a subtle savoury finish. Curious to try it? Here’s how to make it.
Last Light
Silky | Tropical | Fruity | Fresh
Ingredients
- 30 ml Olof Bergh Brandy
- 25 ml pineapple syrup
- 50 ml Groot Phesantekraal Chenin Blanc
- 10 ml fresh lemon juice
- 5 to 10 ml Groot Phesantekraal virgin olive oil
Method
Shake all ingredients hard with ice and fine strain into a chilled brandy glass over cubed ice. Garnish with a sage leaf and pineapple wedge.
Last Light pairs particularly well with double-baked Simond soufflé, buffalo milk burrata, pork loin, cauliflower steak, and cheese and charcuterie.
Making the pineapple syrup
The cocktail’s house-made pineapple syrup is prepared by combining 700 g thinly sliced pineapple with 350 g white sugar, citric, tartaric and ascorbic acids, and fine salt. The mixture is sealed and sous vide at 60°C for four hours, then left to infuse overnight before being strained and refrigerated.
The result is a bright, concentrated pineapple syrup that forms the tropical backbone of Last Light while allowing the Chenin Blanc to remain central to the drink.
There’s also a story behind the wine at the heart of it. Groot Phesantekraal’s flagship Anna de Koning Reserve Chenin Blanc is named after one of the Cape’s most fascinating historical figures, whose life is closely connected to the farm.
Born into slavery in the 17th century, Anna de Koning went on to become one of the Cape’s wealthiest and most influential women. After the death of her husband, Swedish explorer and Dutch East India Company official Olof Bergh, she inherited Groot Phesantekraal in 1724, along with several other prominent Cape farms, including Groot Constantia.
Her story is one of resilience and remarkable achievement, and her legacy continues to be recognised by the farm through its flagship Chenin Blanc. It’s a fitting tribute to a woman whose history remains part of the property’s identity.
For Groot Phesantekraal winemaker Richard Schroeder, who created Last Light alongside Julian Short, known as The Flavourist, the idea was to bring the farm’s history and character together in a single drink.
“Last Light is about bringing together the history and the sensory experience of Groot Phesantekraal in a single drink,” says Schroeder. “The Chenin Blanc brings freshness and structure, while the pineapple and lemon add brightness. The olive oil is the unexpected element, creating a silky texture and a savoury note that makes you want to linger over the final sip.”
The name is just as considered. Inspired by the last glow of sunlight before dusk, Last Light is a reminder to take a moment and enjoy what’s in front of you. Its tropical notes and fresh citrus make it an easy-drinking option, while the olive oil adds a little richness that sets it apart from your usual cocktail.
The golden-hour inspiration also carries through into an accompanying micro film, shot across the farm in the late afternoon. With warm tones, long shadows and movement through the landscape, it captures the atmosphere behind the drink and the quiet beauty of the setting.
