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The Foundry

28 November 2018 In

The Foundry Grenache Blanc

VITICULTURE

These grapes are sourced from our neighbours vineyard at The Foundry’s home farm in Voor Paardeberg and managed by Chris Williams. Grown on Malmesbury shale and decomposed granite, these trellised vines allow us to precisely manage the canopy to enhance fruit, complexity and balance. A very limited crop due to the drought, leading to concentration of flavor and intensity.

VINIFICATION

Hand harvested and cooled overnight, this was whole -bunch pressed to restrain phenolics, yet was fermented with a high percentage of solids to give breadth and definition to the palate.
Fermented in seasoned tight grain French Oak Allier hogsheads, partial un-innoculated fermentation has given the palate a savoury dimension but the fruit is still vividly expressed. Barrel aged for eight months before bottling.

FOOD PAIRING

Grilled Kingklip with lemon butter

The Foundry Grenache Noir 2015 Good Wine Shop
28 November 2018 In

The Foundry Grenache Noir

VITICULTURE

Sourced from a 1 hectare vineyard at Fijndraai in Stellenbosch on heavily de-composed granite soils and just 4 km from False Bay. The vineyard is North-West facing and managed by Chris Williams. Planted in 2007, the Foundry Grenache Noir 2015 is the second vintage. The vineyard is starting to come into its own in terms of quality and site expression. The vines are trellised which allow us to precisely manage the canopy to enhance fruit, complexity and balance. A small crop was ripened under the good perfect conditions of 2015 and harvested at modest sugar levels but at full flavour ripeness to ensure lower alcohol but brighter acidity and freshness and fruit expression.

VINIFICATION

Hand harvested and cooled overnight, the grapes were partially de-stemmed and crushed with some whole berries and bunches remaining. About 15 % of stalks were used. The first stage of fermentation was un-innoculated with a neutral Rhone strain inoculated later to complete fermentation. Only 40% of the free run was barrel aged in seasoned tight grain French oak, with 60% remaining in cement tank for MLF. The blend was assembled after 8 months and given another 5 months to harmonize in neutral concrete tanks before bottling. No fining or Filtration.

FOOD PAIRING

Seared Tuna with sesame dressing or Daube de Provence

The Foundry Rousanne Good Wine Shop
28 November 2018 In

The Foundry Roussanne

VITICULTURE

Sourced from one of the few Roussanne vineyards in South Africa, this 1 hectare planting in Stellenbosch is on well-weathered Helderberg Granite soils. Trellised and spur pruned, this vineyard produced 5.5 tons per hectare in 2016.

VINIFICATION

Hand harvested, chilled overnight and whole bunch pressed to avoid phenolics typical of this variety. Juice with a high solids content fermented in seasoned 300 liter Allier hogsheads with partial malo-lactic fermentation. Maturation and batonnage sur-lie for 8 months before bottling.

FOOD PAIRING

The most mature, characterful cheese you can find! OR- Asian duck with soy and kimchi

The Foundry Syrah Good Wine Shop
28 November 2018 In

The Foundry Syrah

VINEYARD

The grapes were sourced from a single vineyard of Syrah situated only 3 km from False Bay on the chilly Atlantic Ocean. The vineyards are planted on low vigour, well drained, granitic origin soils. The vines are managed to retain a healthy balance between grape production and growth and the crop was reduced to 6 tons per hectare. The mature vines are naturally low yielding and all damaged or unripe grapes were removed before harvest. The fruit was uniformly ripe and was picked on the basis of analysis, taste and vine physiology.

VINIFICATION

The grapes were totally de-stemmed and partially crushed directly into custom- made 5 ton stainless steel fermenters. Approximately 20% of the berries remained whole. The first half of fermentation was allowed to proceed naturally, while the second part was completed by a neutral Rhone yeast.
The cap was manually punched down twice a day at the beginning of fermentation and then pumped over for the remaining 2 days. At the end of fermentation the wine was pressed and the wine run directly to barrels. The press wine was kept separate.
The wine underwent natural malolactic fermentation in oak. 300 l “hogsheads” were used and 15% of the barrels were new, the remainder were second fill. All the barrels were tight grained French Allier Oak. The wine received one racking during the first year of elevage. The best barrels were selected bottled after 16 months in oak, with no filtration and consequently might throw a harmless deposit in the bottle.

FOOD PAIRING

Grilled lamb crown roast with lemon and rosemary.

The Foundry Viognier 2018 Good Wine Shop
28 November 2018 In

The Foundry Viognier

VITICULTURE

The Viognier is grown on a single vineyard, South Westerly slope about 3.5 km from False bay which enjoys cool maritime on shore breezes from the Atlantic. The soils are granite-clay loams which restrict yield and allow for retention of acidity and varietal aroma.

VINIFICATION

The cooled grapes were crushed and pressed and the free run Viognier juice settled overnight before being run into second-fill French Allier oak white wine barrels. Half the barrels were inoculated while the other half underwent “wild”, un-inoculated fermentation.
About half the wine underwent malo-lactic fermentation. The wine was matured on the lees for 8 months “sur lie” in barrel before bottling.

FOOD PAIRING

Thai duck curry with litchi and lemongrass

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