Award-winning South African boutique winery, Druk My Niet is pairing up with Mandarin Grill at Mandarin Oriental, Kuala Lumpur for an exquisite 5-course wine dinner on 6 July 2017.

Located in Boland, a region of the Western Cape province of South Africa and originally a part of Kleinbosch Farm before purchased by Huguenot Francois du Toit in 1962, Druk My Niet is a 24-hectare boutique winery now owned by wine enthusiasts Georg and Dorothy Kirchner. Originally from Germany and having travelled all over the world, the Kirchners decided to settle down and bought the estate in 2002 and began a six years period of renovation and replanting the estate, with the first production taking place in 2008.

Situated in a biosphere reserve and a proud member of Biodiversity Initiative, Druk My Niet adopts sustainable and environmentally farming methods by converting its operations to full organic. Mapogga White was the first that is produced on the farm in 2008, followed by The Find Art Collection Malbec 2009 which was awarded the Gold Medal for the Michelangelo International Wine & Spirit Awards of South Africa in 2011. Subsequently, Druk My Niet produced more award-winning wines, including Druk My Niet Find Art Collection Cabernet Sauvignon 2009,T3 and Invictus

Paired with a 5-course menu, the dinner will be graced by Alexandra McFarlene, the winemaker of Druk My Niet, who will also be sharing the esteemed winery’s philosophy and her expansive knowledge in the wine industry. Priced at RM398 nett per person, the menu is as follows:

PRE-DINNER
– Poach Oysters, with tomato confit gel, light yellow curry emulsion
2016 Chenin Blanc, C68

DINNER
– Smoked cured duckbreast with berries and pistachios
2011 Cabernet Franc, Druk My Niet

– Roasted eggplant tortellini with red tomato jam and sesame foam
2012 Malbec, Druk My Niet

– Braised lamb croquettes with balsamic glazed pearl onions and juniper berry jus
2012 Invictus

– Grilled black angus beef tenderloin with artichokes barigoule, socarrat, pequillo pepper sauce
2011 T3

– Spansek parafait with strawberry coulis, caramelised pineapple