Soils: Swartland Shale, Schist
Vineyards: 25-year-old Bush vine
FOOD PAIRING
Works well with stews, braised and roasted meat dishes like beef, lamb, duck, chicken and pork.
PARTICULARS OF WINE
Vintage: 2019
Producer: Trizanne Signature Wines
Production Area: SWARTLAND
Cultivar(s): CINSAULT 100%
Class: Rosé
Production: 4 000 bottles
FOOD PAIRING
Think refreshing, delicious and good food with my friends, seafood or light chicken or quail dishes.
PARTICULARS OF WINE
Vintage: 2018
Producer: Trizanne Signature Wines
Production Area: CAPE SOUTH COAST
Cultivar(s): SAUVIGNON BLANC 100%
Class: WHITE WINES
Production: 15 000 bottles
Handpicked from 17-year-old dryland vines on Swartland schist soils. 100% de-stemmed & fermented in open-top fermenters. Elevage took place in 500L French oak puncheons for 12 months.
FOOD PAIRING
Works well with beef and lamb dishes from the stove top, oven or braai as well as Venison stews and Potjie
VINEYARDS
Mainly dry-farmed, low yielding bush vine vineyards. 30 to 38 years old. The vineyards lie on the south western edge of the Paarl region. Climate: Mediterranean – i.e. cold, wet winters and dry summers. Soils: combination of decomposed granite and Malmesbury shale.
VINIFICATION
100% hand-picked. Combination of de-stemming and whole-bunch pressing. Natural fermentation in stainless steel tanks at 16 to 20 degrees Celsius. Bottling took place after 3 months maturation on the lees.
FOOD PAIRING
Enjoy with Sushi
VINEYARDS
A selection of our best, estate grown, red grapes were used for this wine. Soils are a combination of decomposed granite and shale. Average annual rainfall is approximately 650mm.In order to optimize the influence of terroir the vineyards were managed according to organic principles (certified organic according to EU and US legislation).
VINIFICATION
All the grapes were hand-picked. The Cabernet was de-stemmed and the Syrah, Mourvedre and Touriga Nacional were partially de-stemmed. Fermentation took place in open-topped tanks. Maturation occurred in French oak barrels (30% new) for 18 months. The individual components were fermented separately and then blended after 6 months.
FOOD PAIRING
Enjoy with Rump Steak and Pepper Sauce
VINEYARDS
In order to optimize the influence of terroir the vineyards were managed according to organic principles and were dry-farmed. Two vineyards were used. Planted in 1982 and 1989. Both situated on the Joostenberg estate.
VINIFICATION
Hand-picked and whole-bunch pressed. Spontaneous fermentation in old barrels (50%) and concrete “eggs” (50%). Maturation for 10 months, on the lees, in the same containers. Full malolactic fermentation occurred. The wine was subjected to minimal stabilization and filtration.
FOOD PAIRING
Chicken baked in Arrabiata sauce.
VINEYARDS
Only our own, organically grown, grapes were used for this wine. The best Syrah vineyards are planted in the rockiest sites. The average age of the vineyards is 16 years. This wine is certified as ‘organic’ by Control Union.
VINIFICATION
Grapes were hand-picked and partially de-stemmed (about 30% of were fermented with their stems). Fermentation occurred in open fermenters and the wine then spent 18 months in a combination of 225L, 300L and 500L oak barrels.
FOOD PAIRING
Enjoy with Massaman Curry
VINEYARDS
Our vineyards lie on the south western edge of the Paarl region. The climate is Mediterranean – i.e. cold, wet winters and dry summers. Soils are a combination of decomposed granite and Malmesbury shale. In order to optimize the influence of terroir all the estate vineyards are managed according to organic principles.
VINIFICATION
Grapes were hand-picked and destemmed. Fermentation occurred in small open-topped tanks with regular punch-downs. Maturation occurred in small, French-oak barrels for a period of 18 months (30% new).
FOOD PAIRING
Enjoy with Hearty beef Goulash
VINEYARDS
Made from a combination of estate vineyards and specially selected vineyards on neighbouring farms. All the vineyards lie on the south western edge of the Paarl region. The climate is Mediterranean – i.e. cold, wet winters and dry summers. Soils are a combination of decomposed granite and Malmesbury shale. Vine age varies from 15 to 19 years.
VINIFICATION
The grapes were hand-picked, de-stemmed, lightly crushed and then fermented in small open-topped tanks. The varietals were harvested and fermented separately. After 10 months maturation in a combination of seasoned oak barrels and stainless steel tanks, the various batches were blended and the wine was bottled.
FOOD PAIRING
Enjoy with Pizza
VINEYARDS
Two vineyards were used, both situated in the South – western part of the Paarl wine region of South Africa. The 2017 vintage was characterised by a warm and dry growing season. Although the low soil-moisture levels led to some stress, the vines were very healthy in terms of diseases and pests, and the grapes ripened easily.
WINE MAKING
Grapes were partially de-stemmed (66%) and the remainder fermented as whole – bunches. Fermentation took place in open-fermenters. Macerations were relatively short (4 – 6 days) and the resulting wine was transferred to old barrels straight after pressing. Bottling took place after a 10 month maturation period. No additives apart from Sulphur were used
FOOD PAIRING
Charcuterie Platter/ Mezze/ Tapas
VINEYARDS AND VINTAGE
Two organically farmed vineyards were used to make this wine. Both situated on Bakenrug farm in the South-western part of the Paarl wine region of South Africa.
WINE MAKING
Grapes were whole-bunch pressed and the juice was left to settle overnight. The partially clarified juice was fermented in concrete eggs (75%) and old barrels (25%). Bottling took place after a 10 month maturation period. No additives apart from Sulphur and a small amount of bentonite clay (for clarification purposes) were used.
FOOD PAIRING
Malay Chicken Curry
VINIFICATION
Harvested at a low temperature with extensive berry selection. Chilled grapes pressed and barrel fermented at 10/13ºC. Single vineyard block wine remained in old French oak barrels before bottling. Extensive work with lees developed further complexity and concentration.
Production 2244 x 6 bottle cases
FOOD PAIRING
Quiche & risottos
Production 1111 x 6 bottle cases
FOOD PAIRING
Richly sauced dishes such as steak (or even fish) in a red wine sauce or with casseroles
VINIFICATION
Low temperature harvested with extensive berry selection. Chilled grapes pressed and tank fermented at 10/13ºC. Single vineyard block wine remained on its lees for 6/7 weeks before bottling.
FOOD PAIRING
Grilled prawns / fish / poultry / salmon / sushi
VINIFICATION
Cold slow fermentation in New & Old French and American oak Extended lees contact for 3 months pre-bottling. New World style.
Yields 6 t/ha
Production 1028 x 6 bottle cases
FOOD PAIRING
Fish, pasta and risotto
VINIFICATION
After a cool temperature harvest and extensive bunch berry selection the Merlot and Cabernet were cold soaked over a long period before undergoing extended fermentation in stainless steel tanks whilst the Petit Verdot underwent the same process in small upright French oak barrels. Regular punch downs and aerated pump-overs with further carbonic maceration post fermentation for up to 10 days ensured the correct flavour extraction. The wine was then racked, pressed and underwent malolactic fermentation and further 24 months maturation in a selection of different French barrels before unfiltered bottling.
Yields 4.5/5.5 t/ha
Production 650 x 6 bottle cases
FOOD PAIRING
Slow Food & casseroles
VINIFICATION
Managed by individual vineyard blocks, grapes are hand picked according to cultivar’s phenolic ripeness.
Natural fermentation (native yeasts) with frequent punch down in accordance with SIP guidelines
Malolactic fermentation in wood, 8 months maturation of individual varietals in 225lts barriques and 600 lts barrels another 4 months after blending.
Ageing potential:
The wine is drinking well now and will continue to improve in the bottle for 5 years or more.
Acidity will soften with time and gentle tannins will continue.
Vineyard: 27 Hectares
Viticulture: Dry land and Organic (certified 2012)
Production: 10 tons used for Nativo (6000 bottles)
Yields: 4 tons per Hectare
Soils: Glenrosa and Oakleaf
Trellis: Perold 5 wires
FOOD PAIRING
Red Thai curry with coconut milk, ginger, fresh chilli and coriander. Slow cooked Karoo-lamb shank. Ostrich & game dishes.
Thirst Gamay is a refreshing, lower naturally-made wine, with minimal intervention. We have not stripped it of any natural components and it is neither fined nor filtered. Why? Thirst is a live rock concert rather than a manufactured, boy band studio album. Our aim to express its environment, the varietal and the vintage, in the most natural way. Our simple logic is, the less you manipulate the wine, the better it is, and we therefore capture its integrity, energy and individuality.
Only 8 hectares of Gamay are planted in South Africa and this vineyard is situated in Stellenbosch on a South East-facing slope.
Low, single wire trellising and the sprawling growth of the variety mean that grapes are carried within the canopy, which shelters the thin skinned bunches from too much direct sunlight, thus conserving natural acidity and freshness.
This vineyard is 21 years old so yields are small, as can be expected from a vineyard of this age. We picked early but with optimum ripeness. In the cellar, whole bunch carbonic maceration methods were used during the fermentation, then the grapes were basket pressed resulting in a wonderfully perfumed fruit expression. No oak used at all.
FOOD PAIRING
Cured meats / Charcuterie
VINIFICATION
Low temperature harvested with extensive berry selection. Chilled grapes pressed and barrel fermented at 13-15ºC. Single vineyard block wine bottling. Extensive work with the lees developed further complexity and concentration. Pinot Noir crush and removed from skins after 2 hours.
Produced: 790 x 6 bottle cases
FOOD PAIRING
Seafood and sushi
VINIFICATION
Extended maceration and fermentation with natural malolactic fermentation has produced a wine that is both fresh & fruity.
Produced: 2036 x 6 cases
FOOD PAIRING
Red meat kebabs or slow stews
VINIFICATION
Low temperature harvested with extensive berry selection. Chilled grapes pressed, and barrel fermented at 13-15ºC. Single vineyard block wine remained in old French oak barrels 11 months before bottling. Extensive work with the lees developed further complexity and concentration.
Production 958 x 6 bottle cases
FOOD PAIRING
Fish pâtés, fish, chicken or vegetable terrines and pasta
VINIFICATION
Traditional harvest by hand with cold fermentation at 12◦C. Aged on lees in tanks for 6 months.
Produced 1042 x 6 cases
FOOD PAIRING
Aperatif, fish and poultry
VINIFICATION
Harvested early to preserve fruit & freshness. Fermented slowly at 20 degrees C, this Pinotage is filtered and bottled with as little effect on the wine as possible.
Production 1111 x 6 cases
FOOD PAIRING
Grilled lamb chops