2 October 2019
In
Bonfire Hill White
Total SO2: 125
Free SO2: 47
v/a: 0.39
Wine of Origin
Swartland / Voor Paardeberg
Grenache Blanc
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.
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
29 August 2019
In
The Search TSW
WINEMAKING
Different parcels of grapes were, whole bunch pressed, rack and then fermented naturally in Stainless steel tanks and Foudres. After primary fermentation there was extended lees contact between 3-6 months. No MLF.
FOOD PAIRING
It’s a perfect match for shellfish and the famous dish of Southern France, Bouillabaisse as well as cheese.
PARTICULARS OF WINE
Vintage: 2018
Producer: Trizanne Signature Wines
Production Area: VOOR PAARDEBERG
Cultivar(s): GRENACHE BLANC, MARSANNE, ROUSSANNE
Class: WHITE WINE
Production: 12 000 bottles