This is a once-a-year seasonal experience as this traditional syrup confection is made during the wine harvesting season when grape must is available.
Our day kicks off in the cellar with Babylonstoren’s winemaker, Klaas Stoffberg, where we’ll be able to see the origin of this humble ingredient. From there, we’ll head to the kitchen with fresh must to make our own moskonfyt reduction – the traditional way. Babylonstoren baker, Peachy Jacobs, will share her insights on baking another harvest-time classic – mosbolletjies. The day concludes with a harvest-inspired feast with delicious grape must delicacies, including wine.
Steaming coffee from the Lekker Room is served upon arrival.
Lunch in the Tasting Room is included.
To book at Babylonstoren, click HERE.