This mother of three was widowed shortly after immigrating to the Cape. In 1698 Doordekraal was first granted to a hardy Dutchwoman, Trijntje Verweij (née Theunisse). D’Aria’s world class and contemporary winemaking excellence, under the guidance of winemaker Rudi von Waltsleben, is rooted in three centuries of farming.ĭ’Aria comprises two historic farms: Doordekraal and Springfield. With the farm being situated a mere 10 km from the Atlantic Ocean, the sea breeze is able to cool the grapes at night after warm summer days, and from these grapes we produce Sauvignon Blanc, Late Harvest, Shiraz, Merlot, Cabernet, as well as blends of our red cultivars. The farm’s vineyards are situated behind the Tygerberg Hills, on slopes abundant with rich, fertile soil. The international awards that we have received for our white, red and late harvest wines affirms the discerning taste of those who love and enjoy D’Aria’s comprehensive range of natural wines and potstill brandy.ĭ’Aria lies in the heart of the so called “Sauvignon Blanc country” in the Durbanville Valley, between Durbanville and Bloubergstrand. The distinctive character of D’Aria’s wines intrigue and delight the senses, while their whimsical vineyard and musical wine names (Songbird, Soprano, Blush, Lullaby, The Piccolo, Pop Song, Rock Song) beckon the palate. You can choose from the extensive wine list-all 19 pages of it-and sip wine until 2am on the weekends.At our D’Aria Winery, visitors can savour our internationally acclaimed D’Aria wines, where history, tradition, nature’s bounty and the delicate craft of winemaking all come together. Aria also prides itself on being a place to chill out to cocktails and good wines.
We had to dig into some of our steely resolve to say no to the second serving suggested by our waiter, who was attentive and friendly throughout the night. The slightly bitter chocolate was accentuated by a sweet aftertaste, creating a subtle yet rich mix of flavors. While the cake portion was small, it was heavenly. Then the dessert-chocolate sin cake with white truffle chocolate ice cream-was served, and we became converts at the altar. While the cream-based sauce was not overwhelming and nicely complemented the barramundi, the fish itself was not spectacular. But the second main course-slow baked barramundi on creamy greens and cumber salsa-wasn’t as satisfying. Slightly crisp and browned on the outside, the cod was soft, tender and juicy inside, while the gravy provided a hint of sweet and sour.
Then the first main course-caramelized cod fish with steamed autumn leaves on lemon and caper dressing-came, and after the first bite, our disquiet started to ebb. While the bacon tasted alright, the scallops were surprisingly bland.
No matter how many bites we took, we just couldn’t shake off a growing sense of disappointment. Our starter arrived: Quick seared scallops with apple salad and balsamic vinaigrette. Overall, Aria felt refined yet laid-back and we were in the mood to eat. Abstract paintings hung from cream and black walls while chill-out music drifted through the interior, which was simple, modern with hints of sophistication. Bead-like curtains hung from Aria’s walls, partitioning the bistro into small, intimate sections.
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