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red wine

7 November 2019 In

Ataraxia Pinot Noir

Winemaker’s Notes

“Pinot noir remains one of those elusive grape varieties that, once it has cast its spell on you, becomes and remains a life-long obsession and passion. It is a grape that I have developed a real feeling for and within the context of the challenges it poses to a winemaker I think I understand what is required to make great Pinot noir. In South Africa, experience and research has shown the Hemel-en-Aarde Valley to be unequivocally the most exciting and promising area for quality Pinot noir production, easily on a par with and often exceeding the quality attained in other New World Pinot noir producing regions. I believe I can take Pinot noir to heights not yet seen in this country.”

Vintage Review

Grapes were hand-picked into small crates and then sorted, destemmed and gently crushed at the cellar. A 10 day pre-fermentation cold soak period in open fermenters was followed by a temperature-controlled ferment, peaking at 28°C for a total cuvaison of 22 days. The cap was gently punched down twice a day during alcoholic fermentation. The wine was then pressed and racked to carefully-selected French oak barrels, 22% of which were new and where 100% malolactic fermentation occurred. Then aged in barrels for 11 months before
being bottled.

Food Pairing

THE ULTIMATE FOOD WINE

Duck: Duck Breast with Pomegranate-Citrus Glaze
Pork: Garlic and Herb Roasted Pork Tenderloin
Salmon: Oven-Baked Salmon Fillets
Mushrooms: Roasted Mushrooms with Herbs

Pinot Noir pairs very well with Wild Mushrooms which you can either make with pasta or risotto.
Pinot Noir also pairs beautifully with Salmon especially Norwegian Salmon. It also works with Duck and Coq au Vin (French for chicken cooked in wine, preferably Pinot Noir) and Pork.

More good pairings: Roast chicken or guineafowl (even with lots of garlic). Pigeon. Rack of lamb, served pink. Rare fillet steak and carpaccio. Beef Wellington. Roast pork with herbs and fennel. Chicken or turkey sausages. Calves liver, sweetbreads. Dishes with morels and other wild mushrooms. Roast or grilled crayfish.

7 November 2019 In

Ataraxia Serenity

Winemakers Notes

Ataraxia’s red blend has as its primary goal the ultimate expression of a red blend from South Africa. At present Kevin does not concentrate on the cultivars that make up this blend, or indeed what, if any, cultivar forms the backbone of the blend. The quest is to show that “where from” is far more decisive than “what from” and is the truest expression of a wine’s personality. Kevin has, however, always been excited at the notion of a seven, twelve, even fifteen variety blend, where the true art of blending is taken to its logical and comprehensive conclusion.

Vintage Review

The fruit used to make this wine was sourced from radical and individual vineyards sites with one goal in mind – to have the confidence to “whisper” style through the true expression of these sites rather than “shout” brashness through winemaking excesses. This wine is a seamless blend of three varietals, Pinot noir, Cinsault and cool-climate Pinotage. However, the emphasis of this blend remains entirely on style rather than cultivar make-up. Cultivars are after all merely vehicles to express terroir and not the expression of a wine itself.
The different cultivars were handpicked, sorted and crushed into open fermenters. Here they each underwent cold maceration on their skins for seven to ten days before fermentation commenced. At completion of their ferment, each batch was pressed off separately to barrel where malolactic fermentation took place. Careful maturation in tight-grain French oak barriques, 21% of which were new, for a period of 11 months followed before the wine was blended and bottled in January 2018.

Food pairing ideas

As Kevin calls this his “Pinot Noir on steroids” this blend will go with any of the Ataraxia Pinot Noir food pairings.

It will also pair well with venison.

2 October 2019 In

Bonfire Hill Red

Total SO2: 135
Free SO2: 42
v/a: 0.52

Wine of Origin

Breedekloof
Goudini
Overberg Highlands

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 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.

2 October 2019 In

Cape Atlantic Merlot

Vineyards and Vinification

Facing: West

Soil types: Red Slate and Sandstone

Age of vines: 14 – 15 years, Western Cape

Vineyard area: 3.5 ha

Yield per Ha: 7 t/ha

Trellised: Extended Perold

Irrigated: Supplementary

Clone: MO12 on Richter 99

Degree balling at harvest: 25.5oB

Fermentation: Pump over every 6 hours, fermented for 5 days.

Barrel aging: 100% French 225l oak, 4th fill

Period in wood: 12 months

Wood: Medium toast – Nevers and Allier

Maturation potential: Drink now or up to 2019

29 August 2019 In

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

2 October 2019 In

Indaba Merlot

VINEYARDS

Grapes were sourced from select vineyard sites in Stellenbosch, Paarl-Paardeberg and Durbanville, planted in soils of decomposed granite, weathered shale, clay and sandy loam, with good moisture retention capacity. Most of the vineyards are located on southwest facing slopes, where they benefit from cool afternoon breezes off the Atlantic. The vines range in age from 12-20 years, with an average age of 15 years.

VINTAGE

2017 was an exceptional vintage. The growing season was characterized by extremely dry conditions, with ideal warm days, cool nights and none of the typical summer heatwaves. The drought conditions meant that there was no rot or disease pressure, resulting in small berries and reduced yields. Grapes retained excellent natural acidity and the vintage produced wines of great freshness, concentration and flavor intensity.

VINIFICATION

The grapes were harvested in the early morning hours, de-stemmed and gently crushed. The wine was fermented in stainless steel tanks, with frequent gentle pumpovers to extract color and tannin from the skins. Approximately 40% of the wine underwent malolactic fermentation and aging on new French oak staves. A small portion (2%) of the blend was from the 2016 vintage, and was aged in 225 liter French oak barrels for 16 months.

2 October 2019 In

Indaba Mosaic

VINEYARDS

Grapes were sourced from select vineyard sites in Robertson, McGregor, Stellenbosch, Paardeberg and Durbanville. The Cabernet Sauvignon comes from 15-20 year old vines planted in soils with excellent moisture retention properties – mostly from red Karoo clay soils in the McGregor region and limestone-rich soils in Robertson, with a small portion coming from oakleaf soils in Durbanville, where the vines benefit from cooling Atlantic breezes. The Merlot is planted in Stellenbosch in soils of Tukulu, a form of decomposed granite with a high clay content. The vines are 17 years old. The Cabernet Franc hails from 20-year-old vines planted in decomposed granite soils on cooler south-facing slopes in Stellenbosch. The Petit Verdot grapes come from 17-year-old vines in the Paardeberg area, planted in clay-rich shale soils.

VINTAGE

2017 was an exceptional vintage. The growing season was characterised by extremely dry conditions, with ideal warm days and cool nights and none of the typical summer heatwaves. The drought conditions meant that there was no rot or disease pressure and resulted in small berries and reduced yields. Grapes retained excellent natural acidity and the vintage produced wines of great freshness, concentration and flavor intensity.

VINIFICATION

The grapes were harvested in the cool early morning hours. They were then de-stemmed and crushed. The Cabernet Sauvignon was fermented for six days, with regular pumpovers. It was then pressed and racked to concrete tanks to complete alcoholic fermentation and undergo malolactic fermentation. The remainder of the components were fermented in stainless steel tanks until dry, with gentle pumpovers performed regularly. The wine was then pressed and returned to tank for malolactic fermentation and aging. Approximately one third of the blend was aged on French oak staves. The Cabernet Franc (2016 vintage) was aged in second and third-fill 225 and 300-litre French oak barrels for 16 months. The Petit Verdot (2014 vintage) was aged in second and third-fill French oak barrels for 36 months.

Joostenberg Bakkermat, Tyrrel Myburgh, Good Wine Shop

16 November 2018 In

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 Syrah Good Wine Shop - Tyrrel Myburgh winter wine

16 November 2018 In

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

16 November 2018 In

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

16 November 2018 In

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

2 October 2019 In

Kevin Arnold Shiraz

VINEYARD

Planted on the rockiest sandstone slopes of Waterford Estate in 2005.

VINTAGE

Winter was cut a little short with an early rise in temperatures, the growing season remained warm and dry bringing the harvest dates slightly forward. Moderate to cool conditions during ripening resulted in wines with expressive aromatics and flavours. Exceptional white and red wines from this vintage, very classic in style with tight dry tannin structures which make for excellent aging potential.

WINE FACTS

No new wood is used in the making of this wine. Whole berry ferments and soft extraction methods by means of only pump overs which brings out the purity in this wine.

FOOD PAIRING

Pairs well with lean red meats such as venision as well as a variety of earthy components.

6 December 2019 In

Lyngrove Collection Merlot

VINEYARD

The 5ha vines were planted in the year 2000 with 2.5m row spacing. Soils consist of weathered granite on a clay base. The vines are drip-irrigated to ensure optimal ripening and trained on a 5-wire Perold trellis system. Vines benefit by having the cool breezes from the nearby Atlantic Ocean (False Bay) during the ripening season.

VINIFICATION

The grapes were picked at 25° balling early February when the pips were brown and the skins had no more unripe
tannins. The berries were crushed and cold-soaked for about 48hrs at 15°C, and then inoculated with suitable yeast that would bring out the best of the varietal. The must was fermented in stainless steel tanks with aeration every 4 hrs- this was done to extract all the colour and flavours from the must. Fermentation takes about 5 days at
temperatures between 24-29°C. Before bottling a small portion of oak matured Pinotage was blended in to add extra complexity.

FOOD PAIRING

Very enjoyable with wood fired pizza smothered in tomato, basil and goats cheese.

6 December 2019 In

Lyngrove Collection Pinotage

VINEYARD

The 6ha vines were planted in 2000 on (101-14) rootstock with 2.5m spacing. The vines are drip-irrigated to ensure optimal ripening and trained on the 5-wire Perold trellis system. Planted on soils consisting of weathered granite on clay, the vines are situated on northwest facing slopes. The nearby Atlantic Ocean (False Bay) has a cooling effect on the vineyards during the ripening season.

GROWING SEASON

In retrospect the season was very similar to 2015 with even less rain and drier conditions. Hot weather from mid-October through to end January restricted growth which in turn resulted in lighter bunches and concentrated berries with an average 15% decrease in yield. These conditions also led to healthier vineyards and disease free grapes with promising wines.

VINIFICATION

The grapes were picked at 25° balling early February when the pips were brown and the skins had no more unripe tannins. The berries were crushed and cold-soaked for about 48hrs at 15°C, and then inoculated with suitable yeast that would bring out the best of the varietal. The must was fermented in stainless steel tanks with aeration every 4 hrs- this was done to extract all the colour and flavours from the must. Fermentation takes about 5 days

FOOD PAIRING

Pair with spicy Lamb masala curry, served with chutney, assorted sambals and freshly baked naan bread.

6 December 2019 In

Lyngrove Collection Shiraz

VINEYARD

These 10ha of vines were planted in 2000 on (101-14) rootstock with 2.5m x 1.2m spacing. The vines are drip-irrigated to ensure optimal ripening and trained on the 5-wire Perold trellis system. Planted on soils consisting of weathered granite on clay, the vines are situated on northwest facing slopes. The nearby Atlantic Ocean (False
Bay) also has a cooling effect on the vineyards during the ripening season.

VINIFICATION

The grapes were picked at 25 balling early March when the pips was brown and the skins had no more bitter green tannins. Berries were crushed and cold-soaked for about 48 hours at 15°C, then inoculated with suitable yeast to bring out the best of the varietal. The must was fermented in stainless steel tanks with aeration
every 4 hours to extract all the intense colour and flavours from the skins. Fermentation took about 5 days at temperatures between 24-28°C.

FOOD PAIRING

Delectable served with wood fired pizza loaded with wild mushroom, drizzled with truffle oil and peppery
rocket.

6 December 2019 In

Lyngrove Reserve Shiraz Pinotage

VINEYARD

Vines are drip-irrigated to ensure optimal ripening and trained on the 5-wire Perold trellis system. Planted in soils consisting of weathered granite on clay, the vines are situated on south facing slopes. The nearby Atlantic Ocean (False Bay) has an additional cooling effect on the vineyards during the ripening season.

VINIFICATION

Berries were crushed and cold-soaked for about 48hrs, and then inoculated with selected yeast to bring out the best of the varietal. The Pinotage harvest started late Feb and the Shiraz mid-March. Fermented in stainless steel tanks with pump-overs (aeration) every 4 hours to extract flavour and colour from must. Fermentation
takes about 5 days at temperatures between 24-28°C. The wine was matured in older barrels for 18 months in a combination of 300liter French and American Oak.

FOOD PAIRING

Serve this wine at 15-18°. Delicious with marinated beef fillet skewers with onion, bell pepper, tomato and mushroom served on saffron rice.

28 November 2018 In

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

28 November 2018 In

Nabygelegen Cabernet Sauvignon

FOOD PAIRING

Steak and Roasts including chicken

28 November 2018 In

Nabygelegen Merlot

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

28 November 2018 In

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

13 March 2019 In

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.

Good Wine Shop Painted Wolf The Den Cabernet Sauvignon

2 October 2019 In

Painted Wolf Den Cabernet

Ageing potential

This wine will continue to age for and can be drunk up to four years from vintage.

The Vineyard

Cabernet Sauvignon is mostly sourced from the Bottelary area of Stellenbosch, Agter Paarl and Swartland.

Winemaking

Fermented with Bordeaux yeast strains in tank with French oak staves, and then completed malolactic fermentation and maturation on staves for 4 months

Food suggestions

Excellent with a large variety of dishes, especially steaks, chops, home-made burgers, sticky roast pork belly and lasagne.

Total production 7500 x 6

red wine

Winemaker’s Notes

Vintage Review

Food Pairing

Winemakers Notes

Vintage Review

Food pairing ideas

Wine of Origin

Vineyards and Vinification

VINEYARD

VINIFICATION

FOOD PAIRING

VINEYARD

GROWING SEASON

VINIFICATION

FOOD PAIRING

VINEYARD

VINIFICATION

FOOD PAIRING

VINEYARD

VINIFICATION

FOOD PAIRING

Ageing potential

The Vineyard

Winemaking

Food suggestions

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