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Archive

Dawn Patrol rose

Dawn Patrol Rosé

 

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

Dawn Patrol white wine

Dawn Patrol Sauvignon Blanc

 

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

Dawn Patrol red blend

Dawn Patrol Syrah

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

Joostenberg Chenin Blanc, Tyrrel Myburgh, Good Wine Shop

Joostenberg Chenin Blanc

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

Joostenberg Bakkermat, Tyrrel Myburgh, Good Wine Shop

Joostenberg Estate Bakermat

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

Joostenberg Agteros Chenin Blanc, Tyrrel Myburgh, Good Wine Shop

Joostenberg Estate Die Agteros Chenin Blanc

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.

Joostenberg Syrah Good Wine Shop - Tyrrel Myburgh winter wine

Joostenberg Estate Klippe Kou Syrah

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

Joostenberg Cabernet Sauvignon, Tyrrel Myburgh, Good Wine Shop

Joostenberg Estate Philip Albert Cabernet Sauvignon

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

Joostenberg Family Red Wine Blend, Tyrrel Myburgh, Good Wine Shop

Joostenberg Family Blend

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

Myburg Bros Good Wine Shop

Myburgh Bros Cinsault

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

Myburgh Bros Good Wine Shop

Myburgh Bros. Viognier

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

Nabygelegen Chinin Blanc Good Wine Shop

Nabygelegen Chenin Blanc

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

Nabygelegen Sauvignon Blanc Good Wine Shop

Nabygelegen Sauvignon Blanc

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

Nabyglegen Scaramanga White Good Wine Shop

Nabygelegen Scaramanga Verdelho White

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

Nabygelegen Seventeen Twelve Good Wine Shop

Nabygelegen Seventeen Twelve

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

Nativo Red Hughes Family Wine

Nativo Red Blend

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.

Radford Dale Thirst Gamay Noir 2017 Good Wine Shop

Radford Dale Thirst Gamay Noir

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

Snow Mountain Chardonnay Pinot Noir 2017 Good Wine Shop

Snow Mountain Chardonnay Pinot Noir

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

Snow Mountain Klein Sneeuberg Chardonnay

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

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