2 October 2019
In
Bonfire Hill White
Total SO2: 125
Free SO2: 47
v/a: 0.39
Wine of Origin
Swartland / Voor Paardeberg
Chenin Blanc
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
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.
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
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 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
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 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
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.
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.
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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 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.
21 January 2019
In
Radford Dale Winery of Good Hope Bush Vine Chenin Blanc
IN THE VINEYARD
These Chenin Blanc bush vines are situated on the gravelly slopes and extensively decomposed granite soils of the Helderberg where they benefit from the cooling maritime breezes of False Bay .
IN THE CELLAR
Separate parcels are picked by hand at different level of ripeness in order to build good complexity of acidity, fruit, depth and minerality. Each parcel contributes something different to the whole and this gives us a range of options when considering the blend. Cool fermentation in stainless steel tanks one part with natural yeast (favouring fruit enhancement), the other part inoculated. The juice was kept on lees for 9 months, with occasional battonnage to enhance palate weight and texture of the wine. The components were blended prior to bottling, whilst still on the lees, to allow total integration of the final wine before preparing for bottling. Minimal fining prior to filtration was maintained throughout. The focus here is on flavour retention and fruit definition, while maintaining the lovely refreshing character for which this wine has become known.
FOOD PAIRING
Salads / Grilled prawns / Risotto
12 December 2018
In
Snow Mountain Klein Sneeuberg Chenin Blanc
VINIFICATION
Traditional harvest by hand with cold fermentation at 12◦C. Aged on lees in tanks for 6 months.
Produced 1042 x 6 cases
FOOD PAIRING
Aperatif, fish and poultry
12 December 2018
In
Snow Mountain The Artisan Collection ‘Steen’ Chenin Blanc
VINIFICATION
Handmade old vine Chenin Blanc harvested at optimum ripeness. Extended fermentation and maceration over 60 days has created an intense wine with a hint of tannin. This unusual wine exhibits amazing freshness after 14 months in old French oak barrels.
Production 260 x 6
FOOD PAIRING
Soft cheeses and meats with creamy sauces
21 November 2019
In
Weathered Hands Chenin Blanc
Vinification
The grapes were hand-picked in the early morning and force-cooled to 4 °C. It was pressed whole-bunch. Only the free-run juice and first gentle pressing were collected, settled for 48 hours at 6 °C and racked. Fermentation was initiated in tanks with 50% inoculated with Vin 13 yeast and the balance allowed to ferment naturally with no inoculation. Once fermentation started, the must was transferred to a selection of 500-litre French oak barrels, 40% new and 60% second-fill. The fermentation temperature was controlled and kept below 18 °C. Once fermentation was complete, the wine was given a low sulphur dose and left on the lees for nine months. Malolactic
fermentation was avoided to retain freshness and purity of fruit. It was racked and kept on its fine lees for an additional five months before the wine was prepared for bottling after spending a total of 11 months in barrel.
Total Production: 2739 Bottles