Throughout the year, the estate plays host to special events and entertainment. In mid- February it will host a prestigious concert that forms part of the Cape Classic music festival taking place in and around Cape Town from 15-25 February 2012.
Allée Bleue has grown into a highly successful producer of fresh herbs, supplying some of the biggest retailers in the country, including Pick ’n Pay and Spar. It’s a relentless, seven-day-a-week operation, with most herbs harvested early in the morning before being transported in refrigerated trucks to the air- conditioned packing shed where they are kept in huge walk-in fridges before being packaged and labelled. Mission olives and cold-pressed extra virgin olive oil are also produced under the Allée Bleue label. Leyrer adds, ”In time to come, we would like to open a deli where we can sell all the products generated right here on the farm – from salad dressings and pestos to olive oil and olives.”
102 Management Today | January 2012
A two-bedroomed villa, Kendall Cottage, and the historic Manor House formed the first phase of an extensive renovation of the old farm buildings that will ultimately see a total of 20 hotel rooms and suites opening later this year. The original manor house, dating back to 1689, was restored and decorated by artists and designers Emil and Gundel Sogor who have helped shape Allée Bleue’s identity over the years. Once the hotel opens, the manor house will become the main reception, bar and pool terrace for the hotel.
A state-of-the-art cellar was completed in 2006 and a recent key appointment has been that of winemaker Van Zyl du Toit. Du Toit spent more than a decade at Simonsig, making award-winning Cap Classique sparkling wines, or MCC as it is known in the industry. He arrived at Allée Bleue just in time to oversee the making of the first vintage of the MCC, a limited release Brut Rosé. Later this year, the first white MCC will be released in time for the summer wedding season.
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