This winter, Groot Phesantekraal invites guests to discover wine through a fresh lens with The Oubaas, the featured drink for July 2026 and part of the farm’s recently launched collection of signature wine cocktails developed in collaboration with flavour innovator Julian Short, better known as The Flavourist.
Available throughout July at the restaurant, The Oubaas is a vibrant Sauvignon Blanc cocktail that pays tribute to Groot Phesantekraal patriarch André Brink, affectionately known as “Oubaas”, and to the values that continue to shape the farm today.
Crisp apple and citrus flavours
Built around Groot Phesantekraal Sauvignon Blanc, the cocktail combines crisp apple and citrus flavours with a refreshing, contemporary cocktail style while retaining the freshness and character of the wine. The result is a drink that is both approachable and sophisticated, offering a new way to experience one of the farm’s favourite varietals.
The cocktail forms part of a collection of six wine cocktails created by Johannesburg-based bartender, bar owner and creative Julian Short, co-owner of Sin+Tax, one of South Africa’s most celebrated cocktail bars.
“As a South African bartender, I’ve always loved learning about local wine, and more recently using it as a cocktail ingredient,” says Short. “Wine has so much to offer: acidity, grip, tension, energy, poise, tannin and fruit. Being able to work with Groot Phesantekraal has been an absolute pleasure and a wonderful way to express creativity through drinks that feel rooted in the farm, the wines and the landscape.”
A sense of place and stewardship
For Short, The Oubaas represents more than simply a cocktail.
“It speaks to a sense of place and stewardship. We wanted to create something that reflects the farm’s philosophy of working thoughtfully with what nature provides, while still being fresh, modern and fun to drink.”
The inspiration behind The Oubaas extends beyond the glass. The cocktail celebrates the farm’s deeply rooted farm-to-table philosophy, where vineyards, olive groves, bee hives, kitchen gardens and livestock all contribute to a holistic agricultural ecosystem. It also honours the leadership and vision that have helped shape Groot Phesantekraal into one of the Cape’s most respected family-owned farms.
“This project gave us the opportunity to see our wines through an entirely different lens,” says Groot Phesantekraal winemaker Richard Schroeder. “Working alongside Julian was incredibly collaborative and creatively energising. There was a real sense of experimentation and play throughout the process. The Oubaas perfectly captures the spirit of the farm – grounded in heritage but always looking forward.”
Accompanying the cocktail is a cinematic micro film created by Crave Concepts, celebrating André Brink’s legacy and the sense of family, teamwork and togetherness that defines life on the farm. The film forms part of a six-part series that explores different aspects of Groot Phesantekraal’s history, people and landscape through the stories behind each cocktail.
Whether enjoyed before lunch, alongside a meal, or as a conversation starter among friends, The Oubaas offers a refreshing expression of contemporary wine culture while remaining firmly rooted in the heritage and character of Groot Phesantekraal.
The Oubaas will be available exclusively at Groot Phesantekraal’s restaurant throughout July 2026.
THE OUBAAS RECIPE
Fresh | Crisp | Fruity | Soft Spice
SPEC
- 25 ml Olof Bergh brandy
- 50 ml Groot Phesantekraal Sauvignon Blanc
- 15 ml Apple syrup
- 10 ml Fresh lemon juice
GLASS
Wine glass
ICE
Cubed
GARNISH
Pickled apple slice
TECHNIQUE
Shaken
METHOD
- Add all the ingredients to a shaker tin with ice.
- Shake for 5 to 10 seconds.
- Fine strain into a wine glass.
- Garnish with a pickled apple slice
PREP: APPLE SYRUP
Yield: ±450 to 500 ml
Prep Time: Overnight
INGREDIENTS
- 600 g Thinly sliced green apples
- 250 g White sugar
- 6 g Citric acid
- 4 g Tartaric acid
- 5 g Ascorbic acid
- 5 g Fine salt
METHOD
- Wash the apples thoroughly, then slice them thinly on a mandolin slicer.
- Add the sliced apples, sugar, acids and salt to a vacuum bag.
- Seal the bag and sous vide at 60°C for 4 hours.
- Remove from the bath and leave to infuse overnight.
- The following day, strain through a fine sieve without pressing too hard.
- Bottle, label and refrigerate.
August will feature the next drink in the series, Syrah Sour, with Groot Phesantekraal’s award-winning Syrah.
In a nutshell
Oubaas Wine cocktail at at Groot Phesantekraal
For more information, see here.
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Tel: +27 (21) 825 0060
Address: Groot Phesantekraal Farm, Klipheuwel Way (R302), Durbanville, Cape Town, South Africa