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white wine

7 November 2019 In

Ataraxia Chardonnay

Vintage review

Fortnightly batonnage was employed throughout the 10-month maturation period. The result is a Chardonnay that is New World in provenance but Old World in stylistic leaning. A chiselled, focussed wine that effortlessly manages to be both subtle and intense. The palate is penetrating and profound yet graceful and poised. A forceful mineral acidity is beautifully balanced by a subtle yet compelling intensity of fruit. Classic length, creaminess and intriguing complexity define this stylish, world-class Chardonnay.

Winemaker’s Notes

This hand-crafted wine is the product of our truly unique, extreme and radical vineyard sites situated exclusively in the Hemel-en-Aarde Ridge wine ward, close to the coastal village of Hermanus. Soils from these sites are derived from the Bokkeveld shale group, which are characteristically low-vigour, clay-rich and stony. Because of the cool maritime climate that exists here, the grapes have a long hang time which affords them the opportunity to fully complete their ripening journey. Picked early in the mornings during the last week of February and the first week of March 2017, the grapes were transported to the cellar where uncomplicated yet sensitive winemaking ensured
that the wine reflects this exciting terroir in an accurate, authentic and effortless way.

“Chardonnay is a grape variety that I have been romanced by for more than 14 years,” says winemaker Kevin Grant. “…And the love affair deepens with each passing vintage! To my mind Chardonnay is the complete white grape variety. Although it demands respect, attention to detail, a comprehensive understanding of the terroir where the grapes grow and an intuitive flair, the wine gives of itself so completely when you get everything right that it’s hard not to become totally awed by it. It makes the consummate white wine. Life without Chardonnay is like not being able to breathe! The style Ataraxia pursues has as its foundation the expression of place in a wine of profound balance, elegance, finesse and texture – all of which are hallmarks of the great and classic wines of the World.”

Food Pairing

Pair Chardonnays in the leaner Burgundian style with roasted chicken or seafood; the more voluptuous New World Chardonnays pair well with pasta dishes made with cream or cheese, with crayfish or other rich seafood and with Asian dishes that include coconut milk.

Chardonnay also works well with spicy foods like curries. The wood can carry the spice.

7 November 2019 In

Ataraxia Sauvignon Blanc

Winemaker’s Notes

“Sauvignon blanc has shown itself to be an enduringly popular and interesting variety in South Africa and has the ability, when planted in judiciously selected sites, to produce wines of class and finesse. What is so intriguing about this variety is that it is also very much a viticulturist’s grape, where attention to detail in the vineyard is an absolute prerequisite and cornerstone to the production of quality wines. I believe cool climate, alchemy-free Sauvignon blanc has an exciting future on the South African wine scene and I very much want to be part of that.”

Vintage Review

Each vintage we are dealt a different climatic hand, one of the reasons why every new season is so eagerly anticipated on Ataraxia. The Sauvignon Blanc grapes for Harvest 2018 were picked on the 26th and 27th February, almost two weeks later than the previous vintage.
Despite the extraordinarily dry conditions that prevailed for most of the growing season, temperatures remained temperate during the final months leading up to harvest. The smaller berries that resulted from these dry conditions have produced a wine with substantially
concentrated and satisfying fruit flavours.

Hand-picked and then triaged over a sorting table, all our fruit was safely in the cellar by mid-morning on each picking day, guaranteeing that the exciting fruit flavours of the grape were preserved and are reflected in this wine.

Food Pairing

Minerally Sauvignon Blancs such as Sancerre, Pouilly Fumé and other cool climate Sauvignon Blancs from e.g. Tasmania
This is the style I’d choose with simple, barely seasoned ingredients such as raw and lightly cooked shellfish like oysters and shell-on prawns, fresh crab and simply grilled fish such as sea bass, especially with olive oil. They also work well with dishes that contain raw or barely cooked tomato such as gazpacho, tomato consommé or tomato vinaigrettes and young goats’ cheeses – or salads that contain goats cheese. Also good with Japanese dishes such as sushi and sashimi, seafood-based steamed and fried dim sum and smoked salmon, particularly if the smoke is delicate. And air-dried ham, oddly.

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 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

Cape Atlantic Sauvignon Blanc

Vineyards and Vinification

Facing: South

Soil types: Glenrosa and Slate

Age and origin of vines: 12 – 15 years, Western Cape

Vineyard area: 8 ha

Yield per hectare: 10 t/ha

Trellised: Extended 6 wire Perold

Irrigation: Supplementary

Clone: SB10/316 on Richter 99

Degree balling at harvest: Early morning hand harvesting

20 – 22.5oB

Vinification: Fermented 25 days at 12oC with selected yeast strains, 3 months lees contact, tank bâttonage, every 2 weeks.

Optimum drinking time: 1 – 2 years after release

Food Pairing

This wine would be welcome at any occasion and will be a great companion to seafood dishes, poultry or any lunchtime get-togethers.

29 August 2019 In

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

2 October 2019 In

Indaba Chenin Blanc

VINEYARDS

Grapes were sourced from select vineyard sites in Swartland, Paarl, Stellenbosch, Durbanville, Robertson and McGregor, characterized by soils of Table Mountain sandstone, decomposed Dolomite granite, shale and red Karoo clay. The vines range in age from 5 to 35+ years old, and more than half are low-yielding dry farmed bush vines.

VINTAGE

2017 was an exceptional vintage. The growing season was characterized 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, resulting in small berries and reduced yields. Grapes retained excellent natural acidity and the vintage produced wines of great freshness, concentration and avor intensity.

VINIFICATION

The grapes were picked in the cool early morning hours, de-stemmed, crushed and gently pressed. The juice was settled overnight and was then cold fermented in stainless steel tanks over a period of approximately three weeks. The wine was aged on its lees in tank for ve months, with occasional lees stirring. A small portion (1%) was whole bunch pressed straight to 300 liter French oak barrels, where it fermented naturally. It was aged on the lees for ve months for enhanced richness and texture on the palate.

2 October 2019 In

Indaba Sauvignon blanc

VINEYARDS

Grapes were sourced from select vineyard sites in Paarl, Paarl-Perdeberg and Stellenbosch, characterised mainly by decomposed granite soils, with some components sourced from calcareous clay and shale soils. Vines range in age from 5-30 years.

VINTAGE

2017 was an exceptional vintage. The growing season was characterized 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, then crushed and gently pressed. A portion of the juice was left in contact with the skins for 12 hours. After the juice was chilled and settled, it was cold fermented in stainless steel tanks over a period of two to three weeks. The wine was aged on its lees for three months before blending, filtration and bottling.

16 November 2018 In

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 Agteros Chenin Blanc, Tyrrel Myburgh, Good Wine Shop

16 November 2018 In

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.

6 December 2019 In

Lyngrove Collection Chenin Blanc

VINEYARD

Drip-irrigation ensures optimal ripening. The vines are planted on south facing slopes in soils consisting of
weathered granite on clay and benefit from the cooling effect of the nearby Atlantic Ocean (False Bay) during the ripening season.

VINIFICATION

These perfectly ripe grapes were gently pressed to avoid any harsh phenols. After cold settling, the juice was then racked, fermented at cool temperatures and left on the lees for a couple of months to enhance depth of flavour.

FOOD PAIRING

Perfect aperitif and also pairs well with a variety of foods, including seafood dishes like chilli, lime and coriander prawns, or smoked salmon & dill crème fraiche.

6 December 2019 In

Lyngrove Collection Sauvignon Blanc

VINEYARD

The 9ha vines were planted over the period of 2003 up to 2010 with 2.5m 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 handpicked early morning in small lug boxes, from 21° balling up to 24.5° balling ripeness over a period of 3 weeks, starting end January. Oxidation was kept to the minimum to retain natural fruit flavours. Juice settled for 48 hours and was then fermented between 12-14°C for 14 days.

FOOD PAIRING

Mediterranean vegetable stack layered with lemon and oregano roasted potatoes, or grilled eggplant, roasted red peppers, asparagus and semi dried tomatoes drizzled with balsamic juice.

6 December 2019 In

Lyngrove Reserve Chardonnay

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

These perfectly ripe grapes were gently pressed to avoid any harsh phenols. After settling for 2 days, the juice was then racked and fermented at cool temperatures and left on the lees to enhance depth of flavour and texture. 70% of the blend was fermented in stainless steel tanks and the other 30% was fermented in French oak barrels.

FOOD PAIRING

Enjoy at 10-12°C with Seared Scallops, crispy bacon, salsa, gremolata & rocket.

6 December 2019 In

Lyngrove Sparkling BRUT

VINEYARD

The vines are drip-irrigated to ensure optimal ripening. It’s planted on soils consisting of weathered granite
on clay. Vines planted on south facing slopes for cooler temperatures and the nearby Atlantic Ocean (False Bay) also has a cooling effect on the vineyards during the ripening season.

VINIFICATION

These perfectly ripe grapes were picked first thing in the morning, early in the season to ensure the right style and then gently pressed to avoid any harsh phenols.

FOOD PAIRING

Enjoy this wine chilled as an aperitif or pair with fragrant salads or seafood.

28 November 2018 In

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

28 November 2018 In

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

28 November 2018 In

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

28 November 2018 In

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

Good Wine Shop Painted Wolf The Den Chenin

2 October 2019 In

Painted Wolf Den Chenin Blanc

Ageing potential

This wine should be drunk within 2-3 years of the vintage.

The Vineyard

Chenin Blanc is harvested from three separate vineyards in the Swartland region.

Winemaking

2018 was the fourth dry vintage on the trot. It was however quite cool coming into the harvest period. We adapted to the conditions of the vintage by making three separate batches of wine, the first from early picked fruit, and the second a riper portion fermented with a small number of French oak staves and a third component which spend a few months on lees. We opted for simple cold fermentation with natural yeast. The oak component makes up around 40% of the total blend. The three components had different flavours and textures from which we have endeavoured to produce a well- balanced interesting wine which is a joy to drink.

Food suggestions

The den Chenin Blanc is delicious on its own. The wine is beautifully balanced with concentrated flavour. It is a versatile partner at the table complementing classic dishes like coronation chicken, trout with almonds or even macaroni cheese. Great value for good everyday drinking with enough class for special dinners, high days and holidays.

Good Wine Shop Painted Wolf The Den Sauvignon Blanc

2 October 2019 In

Painted Wolf Den Sauvignon Blanc

The vineyard

This wine is produced from two vineyards, one in Darling and the other in the Swartland.

Winemaking

Great care has been taken to ensure that the grapes were picked at the correct time.

It is blended from grapes grown on a cooler vineyards site in Darling and a warmer Swartland site. It received the best possible attention, being blanketed with CO2 throughout the crushing and pressing process.

Ageing potential

This wine should be drunk within three years of vintage.

Food suggestions

The den Sauvignon Blanc is delicious on its own or with simply served oysters on the half shell with brown bread and butter. Make yourself a lovely summer salad with mixed greens, Sgs, green grapes, radishes, chevin cheese and a mustard vinaigrette and pull up a large glass of this wine. Excellent with peri- peri chicken or prawns.

Good Wine Shop Painted Wolf Paarl Old Vine Chenin

2 October 2019 In

Painted Wolf Paarl Old Vines Chenin

Food suggestions

The use of wild yeast and barrel fermentation for this wine has yielded a Chenin that is both sleek and complex, suitable for country cooking with a French flair.
.
Ageing potential

This wine will develop in bottle over the coming 3-4 years, gaining complexity as it develops in bottle.

The Vineyard

These Chenin Blanc grapes were harvested from two blocks of 30 plus-year-old vines in Agter Paarl. The vines are growing in composite soils of granite and decomposed shale.

Winemaking

The fruit was harvested at 23 to 24 balling, whole bunch pressed and settled before being fermented in barrel with natural wild yeast. The barrels used are large new, 2nd fill and older French oak barrels. Fermentation was very slow.

2 October 2019 In

Painted Wolf Peloton Blanc

Food suggestions

The wine has bright exotic flavours and goes with seafood, pork and chicken dishes, especially those with a South East Asian feel. It is also lovely with southern French cooking.

Ageing potential

This wine is drinking well now, however will continue to improve over the coming few years.

The Vineyard

Grapes sourced from a number of vineyards in Paarl, Stellenbosch and in the Swartland.

Winemaking

The grapes were handpicked and whole-bunch pressed, and barrel fermented. Both wild and commercial yeast strains are used. Southern French/ Rhone white blends serve as inspiration for this wine.

2 October 2019 In

Painted Wolf Pictus VI

Food suggestions

A rich textured wine which will pair well with Sunday roast pork with all the trimmings, rich flavoured fish such as kingklip, halibut or turbot. It is lovely with a risotto flavoured with Gorgonzola and walnuts or prawns and saffron, or a rich festive biriyani.

Ageing potential

Pictus VI will mature in bottle for 4 – 6 years from vintage.

The Vineyard

Created from Grenache Blanc produced by the Foundry in Stellenbosch blended with old vine Chenin Blanc grapes grown on two sites in the Agter Paarl and Viognier from Kasteelsig Vineyard, both of which were vinified by our winemaker Jeremy Borg, who then put together this blend.

Winemaking

2017 was a dry vintage. We are usually able to buy Roussanne and Viognier grapes, but not in 2016. We vinified the Chenin and Viognier.
The Grenache Blanc is surplus to requirement for a highly regarded wine, and we were thrilled to be able to buy this wine. The grapes were hand-picked into small baskets and whole bunch pressed. Both Chenin and Viognier were barrel fermented with wild yeast in 500 litre, new, second fill and older barrels, and left on lees for 9 months. Grenache Blanc and Roussanne were also barrel fermented in older barrels.

white wine

Vintage review

Winemaker’s Notes

Food Pairing

Winemaker’s Notes

Vintage Review

Food Pairing

Wine of Origin

WINEMAKING

CELLAR

FOOD PAIRING

Vineyards and Vinification

Food Pairing

VINEYARD

VINIFICATION

FOOD PAIRING

VINEYARD

VINIFICATION

FOOD PAIRING

VINEYARD

VINIFICATION

FOOD PAIRING

VINEYARD

VINIFICATION

FOOD PAIRING

Ageing potential

The Vineyard

Winemaking

Food suggestions

The vineyard

Winemaking

Ageing potential

Food suggestions

Food suggestions

The Vineyard

Winemaking

Food suggestions

Ageing potential

The Vineyard

Winemaking

Food suggestions

Ageing potential

The Vineyard

Winemaking

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