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Paarl

Good Wine Shop Indaba Chenin Blanc
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.

Good Wine Shop Indaba Merlot
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.

Good Wine Shop Indaba Sauvignon Blanc
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.

Joostenberg Chenin Blanc, Tyrrel Myburgh, Good Wine Shop
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

Myburg Bros Good Wine Shop
28 November 2018 In

Myburgh Bros Cinsault

VINEYARDS

Two vineyards were used, both situated in the South – western part of the Paarl wine region of South Africa. The 2017 vintage was characterised by a warm and dry growing season. Although the low soil-moisture levels led to some stress, the vines were very healthy in terms of diseases and pests, and the grapes ripened easily.

WINE MAKING

Grapes were partially de-stemmed (66%) and the remainder fermented as whole – bunches. Fermentation took place in open-fermenters. Macerations were relatively short (4 – 6 days) and the resulting wine was transferred to old barrels straight after pressing. Bottling took place after a 10 month maturation period. No additives apart from Sulphur were used

FOOD PAIRING

Charcuterie Platter/ Mezze/ Tapas

Myburgh Bros Good Wine Shop
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

Good Wine Shop Painted Wolf The Den Rose
2 October 2019 In

Painted Wolf Den Rose

Ageing potential

This wine is delicious as a young wine but will gain complexity and interest with a couple of years of bottle aging.

The Vineyard

Pinotage grapes were sourced from a block of older vines on Leeuwenkuil farm in Paarl, and a young block on Langvlei farm

Winemaking

We set out to make the most delicious and compelling dry rosé from Pinotage. The grapes are hand harvested into small baskets and taken to the cellar where a portion was whole bunch pressed and the rest destalked, gently crushed, and cooled before being left on skins for a couple of hours. Juice was then drawn off the skins and cold fermented in tank for this saigneé rosé.

Food suggestions

A superb multitasker. Especially good with peri peri prawn, Greek style lemon chicken, ratatouille, calamari, fish and chips, meze, tapas and just about anything else smoky, tangy and garlicky.

 

Good Wine Shop Painted Wolf The Den Shiraz
2 October 2019 In

Painted Wolf Den Shiraz

Ageing potential

This wine can be enjoyed within four to five years from vintage.

The Vineyard

The grapes for this wine have been harvested from Leeuwenkuil and Langvlei farms in Agter Paarl and Swartland.

Winemaking

Shiraz was harvested in the third and fourth week of Feb 2018. Most of the grapes were destalked and fermented in tanks with French oak staves, with malolactic and maturation being completed on staves. Approximately 20% of the wine was fermented in small open fermenters and hand-punched before being pressed off into small French and American oak barrels of varying ages.

Food suggestions

The den Shiraz is especially good with hearty French bistro cooking like grilled lamb chops with black olives, orange and fennel, pan fried duck breast with a fig and red wine butter sauce, Toulouse sausages with lentils or linguini with chorizo, tomato and roasted peppers.

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.
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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.

Good Wine Shop Painted Wolf Peloton 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.

Good Wine Shop Painted Wolf Peloton Rouge
2 October 2019 In

Painted Wolf Peloton Rouge

Ageing potential

This wine will improve with a few years of bottle age.

The Vineyard

From our pack vineyards in Paarl and the Swartland. A portion of the grapes for this wine are sourced off Kasteelsig vineyard in Swartland, which is organically certified. The rest are from Leeuwenkuil and Langvlei farms.

Winemaking

The grapes were hand- picked and crushed into small open fermenters hand punched 4 to 5 times daily during fermentation and pressed when just dry. The wine was matured in French, American and Hungarian oak barrels for 13 months. Roughly 20% of the barrels were new.

Food suggestions

This finessed red will partner well with modern fusion cooking. The wine is best paired with beef or lamb dishes such as Thai style red beef curry or a nice South African lamb bobotie.

 

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

Van Loggereberg Break-a-leg Blanc de Noir Good Wine Shop
5 December 2018 In

Van Loggerenberg Break-a-leg Blanc de Noir

IN THE VINEYARDS

Grapes are from a 32 year old vineyard planted in clay rich granite soils in the Daljosafat area of Paarl. This vineyard was specifically selected for this wine as the rich soils give the wine great depth on the mid-pallet.

IN THE CELLAR

All grapes were de-stemmed and lightly pressed to extract juice and a light colour without extracting too much tannin.  Juice was left overnight to settle in a stainless steel tank without any settling enzymes.   Settled juice then transferred to old French oak barrels to ferment naturally and also avoid the usual sweet flavours associated with blanc de noirs. The wine went through Malolactic fermentation which also adds complexity to the wine. The wine spent 8 months in barrel before bottling.  No enzymes or commercial yeast was used in making the wines.

FOOD PAIRING

Ideal for lunches, freshly caught fish, with a fresh garden salad. For a starter, fresh West Coast Oysters with pomegranate seeds

 

Van Loggerenberg Geronimo Good Wine Shop
5 December 2018 In

Van Loggerenberg Geronimo Cinsaut

IN THE VINEYARDS

The wine is made up of two parcels of fruit which are picked and vinified separately and only blended together before bottling. 60% of the fruit is from old (40 years) dryland bush vines in Stellenbosch, planted on decomposed granite soils. The remainder of the grapes are from 32-year-old vineyards planted in clay rich granite soils in the Daljosafat area of Paarl.

IN THE CELLAR

The Stellenbosch grapes were 100% whole bunch fermented and the Paarl grapes 60% whole bunch fermented with the rest being destemmed. All grapes left to ferment naturally with one punch down performed daily. The wines underwent malolactic fermentation separately in barrel. The wines were blended together after 9 months in old French oak barrels and bottled right after. The cinsaut is bottled earlier than our other red wines to maintain the crunchy fruit vibrancy unique to cinsaut. No enzymes or commercial yeast was used in making the wines.

FOOD PAIRING

Duck breast with cherry/raspberry sauce and fresh greens or Lukas’ favourite, Moussaka made from venison mince

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