Attended by members of the public, invited guests and media, the intimate evening brought together Cabernet Sauvignon and premium meat in a five-course dining experience, with wines from the Neil Ellis portfolio spanning more than two decades, including vintages dating as far back as 1999.
The evening was hosted by Neil and Warren Ellis, who guided guests through a selection of wines while sharing the stories, provenance and winemaking philosophy behind them. The carefully curated menu was prepared and presented by Chef Dennis Strydom and his team, with the meat supplied by Jacques van der Merwe of Wild Kalahari, who was also present to share his story and philosophy with guests.
An evening centred around Cabernet Sauvignon, a variety that has been at the heart of the Neil Ellis Wines story since 1984 and remains one of the winery’s defining expressions. Cabernet Sauvignon is one of the four pillars of the Neil Ellis portfolio, reflecting the winery’s long-standing commitment to producing wines of quality, character and ageing potential.
The wine reflects the producer’s belief that great wine begins with an understanding of place. Over decades of working with the cultivar, Neil Ellis has developed a distinctive style that combines the natural structure and depth of Cabernet Sauvignon with freshness, elegance and balance. The wines express the character of Stellenbosch’s vineyards, balanced by the restraint and precision that have become hallmarks of the Neil Ellis approach.
For more than four decades, Neil Ellis Wines has been guided by the belief that great character comes from understanding the land and respecting its rhythms. Rather than being bound by geography alone, the winery seeks out exceptional vineyard sites and allows each to express its own identity.
It is a philosophy that extends naturally to the table.
For Dennis, the decision to partner with Wild Kalahari was about far more than the quality of the meat, although that was certainly where the relationship began.
“He cares about his product, he cares about making a positive impact on the environment. I think this aligns with our brand very well. This is not merely about feeding people, it is about educating, trying to your best ability to be part of a solution rather than just perpetuating the problem,” says Dennis.
His approach is deliberately simple: “Keep things simple, it is not about me, but about the produce.”
This philosophy closely mirrors the ethos at Neil Ellis Wines, where the relationship between place, people and produce lies at the heart of what the winery does.
“At Neil Ellis, everything begins with place,” adds General Manager, Grethe Kruger. “Behind every bottle and every plate are real people, real craft and real stories. Our responsibility is simply to honour them. We respect the origin and trust the process.”
The result was an evening that went beyond a conventional wine-and-food pairing. It was a celebration of Cabernet Sauvignon, craftsmanship, provenance and patience. From the vineyards and carefully cellared vintages to the farmers, producers and kitchen team responsible for what ultimately reached the table.
For Neil Ellis, Cabernet Sauvignon has been an important part of the winery’s story since 1984, making Cab & Carne a fitting celebration of a variety that continues to define its winemaking identity.
Following the success of the inaugural event, Cab & Carne is set to become an annual celebration at Neil Ellis Wines, bringing together exceptional Cabernet Sauvignon, thoughtfully sourced food and the stories of the people and places behind both.
As Cabernet Sauvignon continues to earn its reputation as the “King of Reds”, Cab & Carne demonstrated that some of the best ways to celebrate it are around a table – with beautifully aged wine, exceptional food and a genuine respect for provenance.
For more information, visit www.neilellis.com.