Montpellier & The Butcher Shop and Grill launch Pick’s Pick Platinum label wine.

For the first time ever The Butcher Shop & Grill is launching a Pick’s Pick Platinum label in collaboration with Montpellier Wine Estate. The Pick’s Pick label is the result of many years of co-operation and friendship with some of the country’s finest winemakers.

Pick’s Pick cellar presents a portfolio of outstanding value wines to be enjoyed at the table or at home. This selection, under the Pick’s Pick label, is the result of many years of co-operation and friendship with some of the country’s finest winemakers.

 

Montpellier & Butcher Shop & Grill  Invite (1).jpgAbout Montpellier Wine Estate

Montpellier was established in 1714 by Jean Imbert and Jacques Theron, Huguenot refugees who reached Table Bay in 1688. Prior to fleeing to Tulbagh, both men resided in the south of France, close to the historic city of Montpellier. When the governor of the Cape, Maurits Pasques de Chavonnes, granted Jean Imbert the land in 1714, he aptly named the farm Montpellier. Jacques Theron was granted the neighbouring farm, Le Rhône.

After the death of Jean Imbert in 1723, Montpellier changed hands several times, but was eventually acquired by descendants of Jacques Theron in the 1880s. The farm stayed in the Theron family for the next 100 years.

In 1945 De Wet Theron inherited the farm and took over the management with a vision of creating high-quality wines. With a singular focus on white wine production, he ripped out the Cinsaut and replaced it with Clairette Blanche, Colombard, Riesling and Chenin Blanc.

On 2 December 1967, 1000 bottles of Riesling were hand-bottled, corked and laid down for maturation for four years in order to establish the maturation potential.

The 1971 Riesling, matured for 18 months, was sold and became the first wine to receive a Gold Superior classification.

Later, De Wet Theron added another three cultivars: A Gewürztraminer (bottled in 1971, it also received a Gold Superior classification), Rhine Riesling and Chenin Blanc. A handful of those vintages are still alive and healthy. They have since turned into a honey coloured liquid gold.

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About The Butcher Shop & Grill

In the heart of Sandton, on Nelson Mandela Square, is the flagship Johannesburg branch of The Butcher Shop & Grill, the best butchery in Sandton. An institution in South African dining.

For over 20 years, the unmatchable top steakhouse has been as much a part of SA culture as sunshine, red wine and red meat. You could say it is a landmark on the culinary landscape (and they’re now in Cape Town and the Middle East). But The Butcher Shop is also about family – and the laughter, memories and conversations shared with special people over great food at a top steakhouse. The family business, handed down over three generations, is famed for its quality produce, extensive menu, separate butchery & deli and 800 passionate staff globally.

In Johannesburg they’re able to seat up to 600 guests, plus 22 guests in our exclusive private dining room.

Butchery is in Alan Pick’s blood. From age 5, he trained in meat at the elbow of his butcher father Dave and he trained in business alongside his savvy mother Fay.

Fay Pick was the first female butcher in South Africa, put to work at the family-owned Farmers’ Meat Supply in the mid-1930s.

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In the 1940s she met and married Dave Pick, also a butcher, and Alan was born in 1948. Soon afterwards, the family acquired the licence for the Kalk Bay Butchery, and Alan’s formal education began.

His first official step into restaurants was aged 24, as a junior partner in Stellenbosch’s Arizona Spur. He then branched into shwarmas with Mi Vami, hamburgers with Late Nite Al’s, and steaks with Al’s Grillhouse.
(The latter, now The Grillhouse, remains in its original location at The Firs in Rosebank, 22 years later.)

Stay tuned for the details on the launch. Looking forward to two institutions in their heritage and craft creating something memorable.

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