Tag Archives: Luxury train travel

Shopping for Lobito

Lobito Laundry List

It’s difficult to believe that the third departure of our Trail of Two Oceans, from Dar es Salaam to Lobito is already done and dusted. We spoke of the inaugural journey’s success here so this time we thought we’d share a few behind-the-scenes details with you such as the trip’s extensive laundry list. This one train actually travels six separate journeys with a total of 23 400kms’s being traversed so the Lobito laundry list is mammoth!

First, a reminder of the six different journeys that this one train operated in two and a half months:

  1. Pretoria to Cape Town (three nights)
  2. Cape Town to Dar es Salaam (14 nights)
  3. Dar es Salaam to Lobito (14 nights)
  4. Lobito to Dar es Salaam (14 nights)
  5. Dar es Salaam to Cape Town (14 nights)
  6. Cape Town to Pretoria (three nights)

Each journey listed above had its own set of guests so the passengers who travelled with us from Pretoria to Cape Town disembarked in the Mother City as we welcomed new guests on board the trip from Cape Town to Dar es Salaam. The train and our crew would have hosted approximately 311 guests across these six separate trips.

We thought it might be interesting to share a few details with you about how some of our departments go about planning and packing for a train which was out for 75 days. We asked Ilana, the manager of our onsite laundry department, just how much linen is packed and she came back to us with the linen count for her Lobito laundry list:

  • 200 towelling robes
  • 200 towelling slippers
  • 108 antimacassars
  • 76 curtains
  • 256 fitted double sheets
  • 256 flat double sheets
  • 512 fitted single sheets
  • 512 flat single sheets
  • 1152 pillowcases
  • 384 large bath towels
  • 400 tablecloths
  • 450 linen napkins

We spent some time with Ilana and her team onsite so we could film them in action. Ilana started coordinating her Lobito laundry list in January so that should there be any additional linen required, the order could be placed and delivered in time for the train’s departure. The counting and packing of the towelling robes, curtains, sheets, duvet covers, pillowcases, antimacassars, towels, facecloths, tablecloths and serviettes began in early June and took place in amongst all the other journeys which were operating at the same time which mostly consisted of the Cape Town and Victoria Falls trips.

Aside from food and beverages, linen is probably one of the most complicated issues as our large laundry bags require space which is limited on board. We have three different suite categories on board the train, each with their own size beds and linen requirements so the counting out of sheets, blankets, duvets and covers, pillows and pillowcases is methodical.

Our hardworking team washes and irons bed and table linen every day as well as providing a laundry and pressing service to our guests. The curtains we have in the public coaches are made onsite by our upholstery team and these also need to be removed and cleaned by the laundry team on the train. Suffice to say that the crew is kept very busy. They are honestly magicians because not only is their role incredibly demanding, but their job also requires steady nerves and hands as the train traverses various countries on tracks that are not always that smooth. And they somehow pull this magic off working within confined spaces on board.

Another challenge with all the laundry is water supply. Once the train departs Dar es Salaam, areas which can supply us with water and have the necessary pressure in order for us for to fill up within a reasonable amount of time, are few and far between. A trickling hosepipe will not do so in 2022 we installed three 10 000L water tanks, on six-metre stands, in Kolwezi (Democratic Republic of Congo) and a large volume pump for a guaranteed water supply. A 21-coach train can hold approximately 54000L of water so to have this equipment available to us in Kolwezi is a welcome relief.

The onsite laundry team counted, recounted and packed over 100 laundry bags for the suites and public cars on board this train. Their Lobito laundry lists were endless with each being checked and cross-checked by Ilana and on-board staff so that nothing was short. When the train returned to the Rovos Rail Station in September, the staff had to count each item back into the onsite laundry so that the stock is ready and waiting for the next journey.

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Women’s Month: Daphne Mabala

Written by Linda Sparks

In celebration of Women’s Month in August, Rovos Rail is honouring three of our amazing female staff members.

First up is Daphne Mabala, described by colleagues as “Superwoman” who is one of six of Rovos Rail’s hard working and passionate train managers.

It’s a fitting month to pay tribute to Daphne as August also marks her 30-year anniversary of employment with Rovos Rail – a testament to her job satisfaction and loyalty to the Rovos family. 

After qualifying with a Diploma in Hotel Management, Daphne began her career with Rovos Rail in 1993 working as a waitress at the Victoria Hotel in Pretoria which was then on lease to Rovos Rail as their dedicated overnight offering for passengers.

In 2000 Daphne’s application for a train position as a hostess was successful and she has remained on the trains ever since. She worked through the ranks of admin and deputy manager before progressing to the challenging role of train manager in 2008.

When asked what she likes about her job Daphne responded that she doesn’t like her job she loves it!

She liked her role of welcoming guests into her home and ensuring that all aspects of hosting them is done correctly and in a professional way.

The role of train manager on Rovos Rail is a demanding one, being on call 24/7, and it requires a diverse range of skills and experience. This includes overseeing the staff on board, interacting with guests, and ensuring that all their needs are met, being proactive to prevent problems occurring, and dealing with the multiple technical and logistical challenges that come with travelling across countries and dealing with different railways around southern Africa.

As a train manager Daphne ensures that she is always one step ahead, she makes it her mission to get to know all of her staff in order to lead and support them well. She places a high value on education in all aspects of hospitality to ensure that she and her staff are able to deliver service excellence. This requires keeping abreast with international and local travel developments, being up to date with bar and culinary trends, and having a good knowledge of guests’ cultures and countries. 

This ethos sees Daphne doing research before guests arrive in order to understand their nationalities, customs, likes and dislikes. Meeting and interacting with people from around the world is one of the highlights of her job, she enjoys learning about other countries and how people live. 

As a manager of Rovos Rail trains it’s necessary to think out of the box and to be able to make an alternative plan when things don’t turn out as expected. Just one example of the many quick solutions that Daphne has had to find was when a trip had to be improvised due to a train derailment that obstructed the journey. Passengers were offered a variety of alternative options, one of them being to remain on the train waiting for the track to re-open, and this turned out to be a bonus for guests who ended up getting additional nights on the train that they hadn’t expected.

In response to my asking her to list three words that she feels describe her, Daphne came up with “ambitious,” “professional” and “organised”.

Her ambition is clearly evident in how far she has come from humble beginnings in a 4-roomed house in a township near Polokwane. Daphne always wanted to succeed in her career, and it is because she enjoys working with people that she chose to pursue a career in hospitality, she realised that succeeding in life is not based on a person’s background but rather hard work and determination

One of the hallmarks of Rovos Rail is the attention to detail that is applied to every aspect of the company. This is something that Daphne is proud to have learnt from Rohan Vos himself when he was hands on in running the trains.

Daphne loves travelling across Africa and visiting different destinations which all have their own beauty and appeal. One of her favourites is the Namibia Safari due its remoteness and the unique landscape of the sand dunes.

Daphne’s achievements in successfully managing Rovos Rail trains for the past 15 years have taught her the importance of hard work, making sacrifices in order to get results and that it is possible to start at the bottom and grow from there.

When she’s not working Daphne likes to spend her holidays visiting family and pursuing her hobbies of hiking, swimming, reading, and researching. One of her future goals is to eventually own a safe place to accommodate the elderly and disabled.

Daphne’s passion for her work and her pride for Rovos Rail is palpable. Guests travelling on a train with Daphne at the helm are privileged to be taken care of by someone who clearly gives her job her all whilst most importantly loving doing it.

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Rovos Rail completes Copper Trail

To Angola and beyond!

Two trains travelling to Angola, via the Democratic Republic of Congo (DRC), at the same time, is beyond anything we could have ever imagined completing. In our 33 years, we at Rovos Rail have managed to pull off some pretty crazy things but this could possibly top the list!

The first journey to depart Pretoria was Trail of Two Oceans, which left Rovos Rail Station on the 28th of June. It travelled six separate journeys with six different groups of guests:

  • Pretoria to Cape Town
  • Cape Town to Dar es Salaam
  • Dar es Salaam to Lobito
  • Lobito to Dar es Salaam
  • Dar es Salaam to Cape Town
  • Cape Town to Pretoria

With manager, Hennie, at its helm, the train travelled about 23 400kms (14 540 miles). It was gone so long that at times we forgot it was out but Hennie and his team returned safely back to Pretoria on Friday, 9 September after 73 days travelling through South Africa, Zimbabwe, Zambia, the DRC and Angola.

The Copper Trail train departed Pretoria on the 29th of June for Victoria Falls after which train manager, Lawrence, and his team had a few days to make their train sparkle before welcoming guests on July 7th for the maiden voyage of the Copper Trail.

The train travelled four separate trips with four different groups of guests:

  1. Pretoria to Victoria Falls
  2. Victoria Falls to Lobito (Angola)
  3. Lobito to Victoria Falls
  4. Victoria Falls to Pretoria

About 9 000kms was travelled with the team being out for 39 days. They returned safely on August, 15th to a warm welcome and many guys from all of us.

Neither journey came without challenges which included the Chambeshi bridge closure, unexpected mining debris left on the railway line causing minor derailments, unforeseen and costly Covid-19 testing enforced by over-zealous border control authorities, visa acquisition as well as water supply.

One of the ways we tried to alleviate the stress of the water issue was to sponsor three 10,000L tanks on six-metre stands right next to the existing water supply infrastructure in Kolwezi, DRC. Things did not go as planned as only one 5,000L tank was installed so we had to purchase a bigger volume pump in Kolwezi to fill the train faster.

One has to make a decision when travelling through countries such as the DRC and to some extent, Angola, because a culture exists of greasing palms in order to get anything done. We chose not to participate in this because we do not want to be part of what perpetuates this cycle but it made our planning and operational objectives a great deal more difficult and things moved extremely slowly. This was by far the most stressful aspect of coordinating these two journeys and we would like to say a big thank you to our operations manager, Joe Mathala, for flying back-and-forth between Angola, the DRC and South Africa to keep things moving along. We feel the process might have aged Joe by hundreds of years but as always, he got the job done and on time so we are deeply grateful for his hustle!

Our intrepid band of travellers hailed from countries such as Germany, the Netherlands, Denmark, Norway, the United States, the United Kingdom and South Africa.

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Rovos Rail welcomes an award-winning rum

South African Rum Awards Facebook

Die Warm Rasta Rum

Rovos Rail welcomes an award-winning rum. Die Warm Rasta Rum is now part of our already extensive range of spirits. Die Warm Rasta Rum is produced at De Vry Distillery situated in the Free State. This distillery is an authentic South African distillery producing premium local spirits made from natural, home-grown ingredients.

Rasta1
De Vry Distillery

Who makes it?

The rum was founded by the Du Plooy brothers, who believe their authentic distillery should be all about producing 100% farm-grown spirits. They were inspired to establish a fine local spirits company by a love for country, a passion for farming, South African tourism, and the creative freedom offered by a new generation.

Rasta2
De Vry Distillery

How is it made?

The process of creating the rum starts with the finest imported molasses. The fermentation process is then enabled by specific yeast cultures in combination with a blend of Borehole and RO water, ensuring that there is no harmful effects on the environment. 

What does it taste like?

Die Warm Rasta Rum has a distinctive flavour as a result of the charred barrels used for culturing. Barrels are selected at the optimum ageing time; the rum is then blended, filtered and bottled. The tasting notes of this rum is full-bodied with upfront notes of cigar smoke and oak. You will also find subtle sweet American oak tannins and a sweet finish. 

Rovos Rail proudly welcomes this award-winning rum. You can enjoy Die Warm Rusta Rum all Rovos Rail journeys.

Check out our Rovos Rail specials.

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Rovos Rail introduces distinctly African vodka

Awaken your spirit with our new addition, Vusa Vodka

Rovos Rail added a distinctly African vodka to our already extensive range of spirits. Vusa Vodka is a multi-award winning premium vodka from Africa. They are changing the narrative on what a vodka can be. Vusa puts the best of African quality, style and flavour into each bottle. In addition, their belief is to make the best tasting vodka. To achieve this, you need the best ingredients together with an optimal environment to grow them in. Vusa makes use of homegrown sugar-cane from the heart of the sub-tropical climate of KwaZulu-Natal. This makes Vusa Vodka a little bit sweet and authentically Africa.

Rovos Rail Vusa Vodka
Vusa Vodka Instagram

How it is produced

Part of the distinctly African process is to distill the vodka in small batches using copper pot stills named “kaisgo”. This gives the spirit a silky smooth finish. To ensure exceptional quality, Vusa uses the purest water of the Lions River in the hills of the KwaZulu-Natal national park to blend the vodka. The next step is to filter the vodka through the shells of local baobab fruit. This step guarantees a super crisp and clean finish. The patterns and unique typeface on the bottle is inspired by Zulu art. Furthermore, it is specifically chosen to express a renewed natural energy and distinctiveness when on a South African tour.

Rovos Rail Vusa Vodka
Vusa Vodka Instagram

The Vusa Foundation

Vusa is on a mission to change lives and the world of spirits. They achieve this through the liquid, the ingredients, and their commitment to the local community from which the spirit hails. They have established the Vusa Foundation, through which they commit to donate a proportion of their profits to support the Khulisani Foundation. The Khulisani Foudation is a South African organisation that supports urban farming and drives positive change in South African communities.

Rovos Rail Vusa Vodka
Vusa Vodka Instagram

Lastly, this is only the start of the Vusa Vodka journey. In addition, they are also planning on travelling through Africa with a mobile distillery while producing amazing spirits from the countries they visit.

You can find Vusa Vodka all Rovos Rail journeys where guests can enjoy a flavourful vodka while sharing different stories.

Please note that items on our wine list and bar menus are subject to availability and not always in stock and available on board.

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Rovos Rail gives your lips Msulwa Life

We have mentioned a few times that Rovos Rail has overhauled many of the products available on board so that they are earth-friendlier. We’ve spoken about Katavi and Fortis X and now we would like to introduce your lips to Msulwa Life.

Msulwa is an African isiZulu word meaning Pure, Innocent and Clean. Based in Kwa Zulu Natal, the company’s focus is living life with more natural biological products, choosing anti-cruelty, chemical-free, plant-based ingredients as well as vegan, non-animal based materials.

It was a challenge finding a local business who produced an earth-friendly lip balm in recyclable packaging. When guests board our trains, in each of their suites is an amenities bag stocked full of natural goodies including lip balm so we require high volumes of product and want none of it to be wasteful.

In addition to their commitment to the environment, the company created a non-profit called Msulwa Life’s Giving Back Foundation by supporting small and local NGO’s across South Africa that are dedicated to selflessly caring for animals, humanity and the planet.

There are thousands of small projects started by everyday people who work tirelessly to give huge amounts of their resources to help animals and other charitable groups in need. These small organisations are often overlooked, mostly having to rely on their own pockets to take on financial and community burdens in order to help a cause.

Msulwa Life’s Giving Back Foundation shows its appreciation to these local heroes by supporting them with donations whether they be financial, food parcels or any other much needed supplies.

We are so thrilled to be working with this mindful and lovely company and look forward to them creating beautiful, earth-friendly magic.

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Rovos Rail, we’re back on track

Rovos Rail founder and CEO, Rohan Vos,
with his daughter and COO, Tiffany Vos-Thane

February 2022 was an important month for us at Rovos Rail. The first of the month marked 677 days since South Africa went into hard lockdown and it also marked the day we were officially back on track.

With the ever-moving goal posts of the Covid-19 pandemic we found ourselves holding on a little tighter with each announcement from our own government, politicians overseas and from the WHO. It felt like every few weeks we were postponing our contingency plans until at last we were able to say that February would realistically be when we could let our industry partners know that we were back on track and fully operational. It was indeed a relief and also a very happy month!

We have operated numerous journeys since February, including exceptional private charters which have been lovely successes. Our first advertised Cape Town to Dar es Salaam trip departed on 2 July with train manager, Hennie, at its helm. Despite one or two unforeseen challenges, guests and staff enjoyed a fabulous trip with the team receiving the highest of compliments! Thank you to our wonderful group of guests for their joviality and positivity.

Hennie’s and his team had a few days off in Dar es Salaam before the train, carrying a new band of intrepid travellers, set off on our second ever Trail of Two Oceans sojourn which will take guests from the Tanzanian capital through Zambia, the Democratic Republic of Congo (DRC) with journey’s end in Angola. The sojourn was certainly an adventure and the train arrived safely into Lobito on 3 August.

The maiden voyage of our 15-day Copper Trail trip also departed in July and the first leg of the journey was a lovely success with guests thoroughly enjoying themselves and giving us constructive feedback so that we can further improve the itinerary. Train manager, Lawrence, and his team travelled through parts of Africa none of us have ever seen and sent through some funny, heartwarming and wild stories!

In amongst these two long trips, we have also operated shorter journeys to Durban, Cape Town and Victoria Falls so it is safe to say we are back on track! Our train teams are busy, Rovos Rail Station is once again a busting hive of activity and our inboxes are full.

To celebrate our restart and in many ways a new beginning, we put together a photo and video shoot with new faces, new coaches and new energy!

We would like to sincerely thank Simone Dominique Shapiro from The Safari Gals for being our lady of the day, Jonathan Boynton-Lee for being our dapper gentleman, Ross Hillier for his phenomenal photographic talent and Dylan Hohls from Motionworx for capturing it all on video. You were a dream team and we hope to be able to work with you all again one day soon.

We are delighted to be able to share our video with you and will be releasing our new photographic content soon.

It feels so good to be back on track and we can’t wait to welcome you on board one of our journeys soon.

Rovos Rail is back on track
Oh, the places you’ll go!
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Meerlust, iconic South African wines

Rovos Rail and Meerlust
The Blonde Abroad with the Meerlust Pinot Noir

How many ways are there to applaud Hannes Myburgh and his Meerlust team? Rovos Rail has enjoyed the happiest and longest relationship with the iconic wine farm and it’s little wonder that Meerlust is regarded as a South African national treasure.

Rovos Rail and Meerlust

It’s one of the oldest family-run wine farms in the country having been owned since 1756 by the Myburgh family for a remarkable eight generations. The gracious Cape Dutch Manor House is also the oldest surviving grand farmhouse in the Stellenbosch district.

Meerlust also produced the second Bordeaux blend ever produced in South Africa – the Meerlust Rubicon – which soon became a benchmark of local red wine quality and gained iconic status in the global marketplace.

“Alea iacta est” (The die is cast) are the words that Julius Caesar is supposed to have said as he led his troops towards Rome in 49BC. The crucial border of the ancient capital was the Rubicon River and the decision to cross it marked an irrevocable point in history. It would profoundly shift the course of Roman politics; there could be no turning back.

Some 2000 years later, a watershed event occurred in the life of Nico Myburgh, father of the current custodian of Meerlust, Hannes Myburgh. Holidaying in Bordeaux, he discovered that the terroir in this area of France was similar to that of the Eerste River Valley. Both have a distinctive climate, characterised by a cooling sea breeze. And both have a soil structure made up of decomposed granite and clay.

Nico returned determined to create a blend of his own that would match those of the French. In 1980, after several years of experimentation together with winemaker Giorgio Dalla Cia, he announced the birth of the new blend. With proportions of 70% Cabernet Sauvignon, 20% Merlot and 10% Cabernet Franc, a new style of wine was created in South Africa. Like Caesar, there could be no turning back.

Nico and Giorgio had already considered a number of names for the new blend when Professor Dirk Opperman from the University of Stellenbosch, a friend of Nico’s, suggested that “Rubicon” might be appropriate. The pair had, after all, crossed a new frontier – and changed the way South Africans thought about red wine.

An interesting point to note is that Billy Hofmeyr of Welgemeend released the first Bordeaux blend in 1979. Meerlust has, however, discovered bottles of the 1978 Meerlust Rubicon although these were never released commercially. These were found at the Tabernacle at Distell, the famous underground wine cellar in Stellenbosch, and four bottles were sold five years ago at the Nederburg Auction for ZAR16 000 each.

Today Rubicon is only made in quality years and the portions of each variety vary according to vintage (it also now includes a little Petit Verdot). Since its beginnings in 1980, five vintages have been declassified and not released – the 1985, 1990, 2002, 2011 and the 2019.

The 2018 Rubicon, currently being served on all Rovos Rail journeys, is a classically proportioned blend of 67% Cabernet Sauvignon, 19% Merlot, 10% Cabernet Franc and 4% Petit Verdot.

The harvest season was really challenging, due to a prolonged drought which some believe to be the worst in 100 years.

Each vineyard block is hand-harvested and fermented separately, run off into 300-litre oak barrels and large foudre*, and monitored until it is time to blend; in this vintage it was after eight months. At that point, a careful assessment of the merits of each parcel is assessed and the blend decided upon. It spends another 10 months in barrel for harmonisation before bottling, where it will see out another two years before it is released. However, further bottle maturation is advised for the intriguing complexity of this classic wine to unfold and reveal itself.

It boasts the quintessential Rubicon nose with violets, ripe plum, cedar wood, fennel and intense spiciness. A typical liquorice note also evident on the nose. Still young and intense, the palate is full bodied, structured but packed with fresh dark fruit and rounded tannins. This is a vintage that is more approachable in youth because of the ripeness and richness levels attained in 2018 but will provide great complexity with further maturation.

It is a stellar advertisement for Meerlust and an illustration of the commitment to quality that underpins this famous old estate.

It is a wine that demands food! Feed it a roast beef done rare. This iconic Bordeaux red blend also pairs well with venison, game, pot roast and noble cheese. Or serve with slow roasted lamb shank and oven roasted sweet potato.

Meerlust was one of the early pioneers of Pinot Noir as well with the release of its first Pinot Noir also in 1980. This was around the same time that Hamilton Russell near Hermanus released its first vintage.

Stellenbosch is typically considered to be too warm for growing Pinot Noir, however Meerlust’s proximity to False Bay makes it at least three degrees cooler than the typical average temperature in Stellenbosch.

The Meerlust Pinot Noir 2020 is an exciting fusion of the refreshingly modern and the tirelessly classical. The grapes are selected from three clones of Pinot Noir with an average age of 21 years. Grapes were handpicked from two blocks. The majority of grapes are destemmed and crushed to small fermenters, but a portion of the harvest is only destemmed, and another portion is fermented as whole bunch. Light handling during fermentation allows gentle extractions resulting in elegant structure. The wine was matured in new and second fill barrels for 10 months before bottling.

On the nose the wine shows pronounced floral perfume with brooding and alluring red berry fruit, earthy, wild mushrooms and hints of spice.

On the palate there are very pure Pinot fruit flavours on entry with red cherry and musk flavours tied together by a fresh acidity. The wine has layered complexity with great elegance and finesse. There is a fine and delicate, almost powdery, tannin on the finish.

It pairs with various food dishes including white and red meats, duck, Parma ham, grilled line fish, tuna, wild mushrooms and traditional cheeses.

Anorak Facts:

  • Meerlust Rubicon 2018
  • Residual sugar: 2.6 g/l
  • PH: 3.63
  • Total acidity: 5.54 g/l
  • Alcohol: 14.3vol %
  • Meerlust Pinot Noir 2020
  • Residual sugar: 2.51g/ l
  • PH: 3.55
  • Total acidity: 5.71g/l
  • Alcohol: 12.5vol %

* A foudre is a large wooden vat, popular in France’s Rhône Valley, significantly larger than typical oak barrels, often with the capacity to hold more than a 1000 litres of wine. Using a larger vat or barrel than a typical barrique means there is less wine to wood exposure and less obvious wood or oak flavours.

We feel privileged to work with this icon in the South African wine industry and we are thrilled to be able to serve these two delicious wines on our trains.

Congratulations to you, Hannes and team!

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Rovos Rail and two beautiful Thelema wines

Never did a great man hate good wine …or an accountant named Gyles become an award-winning winemaker.

33 years on and at Rovos Rail we are still star struck by these two beautiful Thelema wines.

It’s a story that reads like fiction. A hard-working articled clerk visits a bottle store in Kimberley and finds his life changed forever when he has a sip of Puligny-Montrachet from far away Burgundy. 

It reminds of us of our beginnings. A hard-working businessman visits an auction hosted by the Heritage Railway Association of South Africa and his life changed forever. The story of how Rovos Rail and Thelema have not only succeeded but also persevered since the 1980’s is one of relentless dedication, optimism and trust.

Our infamous Benedictine monk Dom Pérignon may have tasted stars but this bottle of sublime French Chardonnay resulted in our accountant leaving the profession, moving his young family to the Cape winelands and starting a new life’s journey. 

The man in question is Gyles Webb, now the owner of two renowned South African wine estates – Thelema Mountain Vineyards outside Stellenbosch and Sutherland Vineyards in Elgin. 

After his epiphany, Webb headed to Stellenbosch – with his wife and baby son in tow – to do a B.Sc. (Agric.) degree majoring in Viticulture and Oenology. He then worked for Stellenbosch Farmers Winery (SFW) and did a stint in California before purchasing a run-down fruit farm at the top of Helshoogte Pass in 1983. This became Thelema which released its first wines in 1988. In 2002, a second wine estate Sutherland was added to the family stable. 

Helshoogte Pass

Situated on the slopes of the Simonsberg Mountain, Thelema occupies mainly south-facing aspects that afford spectacular views of the Simonsberg, Drakenstein and Jonkershoek mountains. Elevations ranging from 370 to 640 meters above sea-level make the 157-hectare estate one of the coolest and highest wine farms in Stellenbosch. 

Webb was named John Platter’s Wine Man of the Year in 1993 and was the Diners Club award winner for 1994. Current Thelema and Sutherland winemaker is Rudi Schultz while Webb remains as owner, director and cellarmaster. 

Although it was a white wine that captured Webb’s imagination all those years ago, the high altitude and rich red soils at Thelema are ideal for premium quality wine grape production and the estate is now one of the leaders in Cabernet Sauvignon, placing Stellenbosch Cabernets firmly on the global wine map. 

With some of the most exceptional terroir in the Western Cape, Thelema have rightly resurrected and restored their premier league standing as one of the most sought after and age worthy wine producers in the Cape, a position they held throughout the 1990s and early 2000s. 

Rovos Rail and Thelema wine

Travellers on Rovos Rail can sample the Thelema Cabernet Sauvignon 2018. This was a warm, dry vintage with a late start which resulted in smaller tonnage but yielded balanced, well-structured wines with lovely intensity. 

All fruit was destemmed, crushed and pumped into stainless steel tanks and saw two aerated pump-overs per day during fermentation before being racked into barrels for malolactic fermentation and an additional 18 months of ageing in French oak barrels, 40% of which were new. 

It is complex and stylish, with classic Stellenbosch Cab aromas of ripe blackcurrant, violets, dark chocolate, cedar wood, cedar spice and pencil shavings. This wine is bone dry yet exhibits a lovely sweet fruit character on the palate, showing exceptional depth, weight and length. It is drinking well now, but you can tuck this wine away for 15 years for greater reward. It is a perfect accompaniment to grilled beef, especially with a Béarnaise sauce and rocket salad. 

Nearly 20 years after purchasing the Thelema farm, Webb felt it was time for a new challenge. He embarked on a search for the right property and terroir for a second vineyard and, in 2002, purchased an idyllic apple farm in the cool coastal region of Elgin and Sutherland was born. Sauvignon Blanc and Chardonnay grapes were planted first and more varietals added over time. 

The Sutherland Vineyards are situated nine kilometres off the Atlantic Ocean with altitudes of 140 to 250m above sea level with ideal cool climate conditions. 

The same ethos is used with Sutherland as with Thelema: Grape quality being the single most important factor and a policy of minimum interference, allowing the wines to be a true expression of each vineyard. 

The Sutherland Riesling 2021 is made in an off-dry style, showing fragrant spice, orange blossom and lime on the nose with flavours of white peach, hints of citrus and an elegant minerality. The wine shows a delicate balance of sweetness and acidity. Enjoy as an aperitif or with salads, chicken and mildly spicy dishes. 

You may be interested to learn that Thelema is named after monk, doctor and writer François Rabelais’ Abbey of Thélème, an imagined utopian abbey on the banks of the Loire. Only one law governed its members: “Fay ce que vouldras!” – “Do what thou wilt!” Among Rabelais’ more memorable quotes were “Wine is the most civilised thing on earth” and “Never did a great man hate good wine.”

It is a message that Webb clearly took to heart more than 40 years ago. 

Anorak Facts

Thelema Cabernet Sauvignon 2018 

  • Residual sugar 2.1 g/l 
  • pH 3.48 
  • Total acid 5.7 g/l 
  • Alcohol: 14 % 
  • Awards: 4.5 stars Platter’s Wine Guide 2022;
  • 93 points Tim Atkin and Greg Sherwood 
  • Vegan and vegetarian friendly 

Sutherland Riesling 2021 

  • Residual sugar 6.0 g/l 
  • pH 2.77 
  • Total acid 7.9 g/l 
  • Alcohol 12.5% 
  • Vegan and vegetarian friendly 
  • Only 5184 bottles produced 
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Rovos Rail goes greener with Fortis X

Rovos Rail goes greener with Fortis X

Our time at Rovos Rail during various levels of lockdown in 2020 and 2021 was not spent idly. We spent many months discussing how we could go even greener and we finally had the time to tackle the issue of bottled water. This has been a long time coming and we are relieved and happy to have introduced new plant-based and biodegradable water bottles to our trains, departures lounges and to our guesthouses.

We have our own small bottled water company called Babamanzi based in Cape Town which has been certified by SANBWA – South African National Bottled Water Association. Our water plant is small and energy-efficient which further assists us in reducing our environmental footprint. The introduction of our new bottles ensures that we are supplying water to our guests which has been locally sourced and packaged with our planet in mind.

Over the years we have tried various earth-friendlier options which have included glass and aluminium but neither worked too well. We have to take a great deal of water with us on our journeys, especially our longer trips, so we needed a solution where the boxes could be stacked safely and nothing would break or explode.

We got in touch with the good folks at Fortis X who helped us navigate all of our water needs. The plant-based water bottles are made entirely from sugarcane and 100% biodegradable into compost. Fortis X also manufacture bottles from a variety of materials which include Bio-PET, PHA, PLA and other compostable as well as bio-based polymers. Some of these polymers are sugarcane based, which means the bottles are 100% made from plants, with zero plastic and no additives. #

All the water bottles are tested as food-contact safe, with zero leaching into the contents of the bottle. Further testing proved rapid decomposition in certain environments, especially with compost. Such materials degrade into lactic acid which is a valuable soil supplement.

This range of revolutionary bioplastic products are made entirely from naturally-occurring plant sugar (dextrose) found in harvested plant starch. Many products can be made from bio-based polymers and Fortis X specialises in producing bottles and bottle preforms.

Rovos Rail goes greener with Fortis X
Image by Fortis X

At Rovos Rail we understand that as a participant in the local and global hospitality industry we have a responsibility to go greener wherever we can. Our team is working tirelessly to find solutions to the remaining waste challenges we have and we are committed to being as earth-friendly as possible. We are the green train after all.

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