Judy and I joined Quoin Rock on 10 April for the last evening of their series of 2025 Harvest Celebrations. The exclusive, intimate event celebrated the harvest with an exceptional food and wine pairing that combined Quoin Rock's fine wines with food cooked over fire. Set in a secluded vineyard location on the estate, we gathered with the Gaiduks, members of the Quoin Rock team, and wine enthusiasts as we basked in the late autumn afternoon sun. As the sun set, we enjoyed exquisite Quoin Rock Festive Series Cap Classique bubbles; harvest platters with cold meat cuts, gourmet cheeses, and focaccia; and vibey live music. Cellarmaster Schalk Opperman and head viticulturist Nico Walters talked about the farm and recent grape wine harvest, sharing interesting facts and entertaining anecdotes. The team braaied the mains and served them harvest-style on the table: Beef fillet with garlic crisps and onion ponzu, and braaied miso sea bass. The delectable sides were creamy roasted vegetables, plus sundried tomato salad with an exotic tomato mix. For dessert, we had pavlova with strawberries, blueberries, and granadilla. Photos: Jeanine Malan, Judy Brower, Quoin Rock