2 October 2019
In
Bonfire Hill White
Total SO2: 125
Free SO2: 47
v/a: 0.39
Wine of Origin
Swartland / Voor Paardeberg
white blend
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 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 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.
7 November 2019
In
Sutherland Viognier Roussanne
Viticultural Practice
Varietal Viognier / Roussanne
Root stock 101-14
Soil type Tukulu / Glenrosa
Age of vines Planted 2005, 2006
Plant density 2500 vines/ha
Trellising 7 wire Perold with moveable foliage wires
Pruning Spur
Yield Viognier 15 t/ha / Roussanne 12 t/ha
Irrigation Supplementary drip
Vintage A wet start to the season delaying harvest and putting extra pressure on the cellar. The resultant wines show great purity and finesse..
Picking date 28 February to 4 March 2014
Winemaking Practices
Yeasts D522
Fermentation temp 15 °C
Method Alcoholic and 100% malolactic fermentation in barrel. Aged for 10 months on gross lees
with the lees being stirred every fortnight. Fermented and matured in 2nd and 3rd fill
barrels.
Food Pairing
Lends itself to spicy foods such as Thai cuisine.
20 November 2019
In
The Berrio Weathergirl
VINEYARDS & VINIFICATION
Facing: South
Soil types: Bokkeveld Slate, Koffieklip and Gravel
Age and origin of vines: 15 years, Elim ward
Vineyard area 3 ha
Yield per hectare: 7 t/ha
Trellised: Extended 6 wire Perold
Irrigation: Supplementary
Clone: SB316 & dd1
Harvest date: 26 February – 1 March 2017
Degree balling at harvest: Early morning hand harvested at 21.5 – 23oB.
Vinification: Sauvignon blanc and semillon vinified separately. Reductive style, cold crushed at 8oC, skin contact for 6 hours, only free run juice used, settle for 2 days at 10oC
Fermentation: 21 days at 12oC with selected yeast strain, sauvignon blanc and semillon blended after 5 months tank maturation.
Lees contact: 4 months, tank bâttonage weekly.
Optimum drinking time: 2 – 5 years after release
Accolades
Michelangelo Wine Awards ’16: Grand Prix Trophy for Best Scoring Wine – 2015 vintage
Veritas ’16: Silver – 2015 vintage
NWC/Top100 SA’16: 2015 vintage
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
12 October 2018
In
TSW Reserve Sauvignon Blanc Semillon
“Diversity is the cornerstone of my philosophy. I am always searching for unique perspectives and for varieties that are absolutely true to their area.” – Trizanne Barnard, Winemaker