2 October 2019
In
Bonfire Hill Red
Total SO2: 135
Free SO2: 42
v/a: 0.52
Wine of Origin
Breedekloof
Goudini
Overberg Highlands
Bruce Jack
2 October 2019
In
Bonfire Hill White
Total SO2: 125
Free SO2: 47
v/a: 0.39
Wine of Origin
Swartland / Voor Paardeberg
2 October 2019
In
Bruce Jack Chenin Blanc
WINEMAKING
Healthy grapes received early in the day. Grapes were crushed, juice drained and skins pressed. After juice settled, clear juice is used to ferment. From there the wine is stabilized and filtered.
CELLAR
Can be enjoyed now or over the next few years, or cellar at a cool temperature for 3 years.
FOOD PAIRING
This wine loves spicy food, particularly Indian spices. Also try with fresh dover sole, lemon butter, classic Caesar salad or Veal saltimbocca.
2 October 2019
In
Bruce Jack Pinotage Malbec
WINEMAKING
Grapes are harvested early in the day. They are then crushed, destemmed, and fermented on the skin. Open and closed pump overs are given for colour extract. From there the juice is fermented, blended, stabilized and filtered.
CELLAR
Can be enjoyed now or cellar at cool temperature for 5 years.
FOOD PAIRING
Pinotage goes surprisingly well with sushi, try it. Thai food is a natural partner as is barbequed meats, particularly game.
2 October 2019
In
Bruce Jack Sauvignon Blanc
WINEMAKING
A special selection of grapes are destined for Bruce Jack whites from selected vineyards. More importantly, we receive them very early in the morning, while still cool. Grapes are crushed, juice drained and skins pressed. After the juice is settled, clear juice is used to ferment in an attempt to highlight the vineyard specific aromatics. Special tanks are given extended lees contact.
CELLAR
Can be enjoyed now or over the next few years. Or cellar at a cool temperature for 2 years.
FOOD PAIRING
Burrata, walnut and endive salad with a citrus vinaigrette or fresh blue crab dress with olive oil rich mayonnaise or sweet chilly barbeque chicken wings.
2 October 2019
In
Bruce Jack Shiraz
WINEMAKING
Selected vineyards are harvested early in the morning when still cool. Grapes are destemmed and fermented on the skins in a combination of open and closed tanks. Selected vineyards are punched down by hand and wild fermentation is encouraged. Open and closed pump overs are given to carefully extract colour and build a soft, juicy mouthfeel. The fermented wine is aged in a combination of stainless steel tanks and barrels. When ready the wine is painstakingly blended to create both complexity and yumminess.
CELLAR
Can be enjoyed now or cellar at a cool temperature for 5 years.
FOOD PAIRING
Nothing shouts ‘Bring me shiraz’ like a 28 day dry-aged rump steak, cooked to perfection on the barbeque and served with a green pepper sauce or try pulled pork Mexican tortillas. A surprisingly good match is also Peking duck.