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Wines of Origin Western Cape

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 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 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.

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

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 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 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

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

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 Rosé

Soils: Swartland Shale, Schist
Vineyards: 25-year-old Bush vine

FOOD PAIRING

Works well with stews, braised and roasted meat dishes like beef, lamb, duck, chicken and pork.

PARTICULARS OF WINE
Vintage: 2019
Producer: Trizanne Signature Wines
Production Area: SWARTLAND
Cultivar(s): CINSAULT 100%
Class: Rosé
Production: 4 000 bottles

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

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 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 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.

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 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

Wines of Origin Western Cape

Vintage review

Winemaker’s Notes

Food Pairing

Winemaker’s Notes

Vintage Review

Food Pairing

Winemaker’s Notes

Vintage Review

Food Pairing

Winemakers Notes

Vintage Review

Food pairing ideas

Wine of Origin

Wine of Origin

WINEMAKING

CELLAR

FOOD PAIRING

Vineyards and Vinification

Vineyards and Vinification

Food Pairing

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