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Stellenbosch

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 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.

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 Collection Merlot

VINEYARD

The 5ha vines were planted in the year 2000 with 2.5m row spacing. Soils consist of weathered granite on a clay base. The vines are drip-irrigated to ensure optimal ripening and trained on a 5-wire Perold trellis system. Vines benefit by having the cool breezes from the nearby Atlantic Ocean (False Bay) during the ripening season.

VINIFICATION

The grapes were picked at 25° balling early February when the pips were brown and the skins had no more unripe
tannins. The berries were crushed and cold-soaked for about 48hrs at 15°C, and then inoculated with suitable yeast that would bring out the best of the varietal. The must was fermented in stainless steel tanks with aeration every 4 hrs- this was done to extract all the colour and flavours from the must. Fermentation takes about 5 days at
temperatures between 24-29°C. Before bottling a small portion of oak matured Pinotage was blended in to add extra complexity.

FOOD PAIRING

Very enjoyable with wood fired pizza smothered in tomato, basil and goats cheese.

6 December 2019 In

Lyngrove Collection Pinotage

VINEYARD

The 6ha vines were planted in 2000 on (101-14) rootstock with 2.5m spacing. The vines are drip-irrigated to ensure optimal ripening and trained on the 5-wire Perold trellis system. Planted on soils consisting of weathered granite on clay, the vines are situated on northwest facing slopes. The nearby Atlantic Ocean (False Bay) has a cooling effect on the vineyards during the ripening season.

GROWING SEASON

In retrospect the season was very similar to 2015 with even less rain and drier conditions. Hot weather from mid-October through to end January restricted growth which in turn resulted in lighter bunches and concentrated berries with an average 15% decrease in yield. These conditions also led to healthier vineyards and disease free grapes with promising wines.

VINIFICATION

The grapes were picked at 25° balling early February when the pips were brown and the skins had no more unripe tannins. The berries were crushed and cold-soaked for about 48hrs at 15°C, and then inoculated with suitable yeast that would bring out the best of the varietal. The must was fermented in stainless steel tanks with aeration every 4 hrs- this was done to extract all the colour and flavours from the must. Fermentation takes about 5 days

FOOD PAIRING

Pair with spicy Lamb masala curry, served with chutney, assorted sambals and freshly baked naan bread.

6 December 2019 In

Lyngrove Collection Sauvignon Blanc

VINEYARD

The 9ha vines were planted over the period of 2003 up to 2010 with 2.5m spacing. Soils consist of weathered granite on a clay base. The vines are drip-irrigated to ensure optimal ripening and trained on a 5-wire Perold trellis system. Vines benefit by having the cool breezes from the nearby Atlantic Ocean (False Bay) during the ripening season

VINIFICATION

The grapes were handpicked early morning in small lug boxes, from 21° balling up to 24.5° balling ripeness over a period of 3 weeks, starting end January. Oxidation was kept to the minimum to retain natural fruit flavours. Juice settled for 48 hours and was then fermented between 12-14°C for 14 days.

FOOD PAIRING

Mediterranean vegetable stack layered with lemon and oregano roasted potatoes, or grilled eggplant, roasted red peppers, asparagus and semi dried tomatoes drizzled with balsamic juice.

6 December 2019 In

Lyngrove Collection Shiraz

VINEYARD

These 10ha of vines were planted in 2000 on (101-14) rootstock with 2.5m x 1.2m spacing. The vines are drip-irrigated to ensure optimal ripening and trained on the 5-wire Perold trellis system. Planted on soils consisting of weathered granite on clay, the vines are situated on northwest facing slopes. The nearby Atlantic Ocean (False
Bay) also has a cooling effect on the vineyards during the ripening season.

VINIFICATION

The grapes were picked at 25 balling early March when the pips was brown and the skins had no more bitter green tannins. Berries were crushed and cold-soaked for about 48 hours at 15°C, then inoculated with suitable yeast to bring out the best of the varietal. The must was fermented in stainless steel tanks with aeration
every 4 hours to extract all the intense colour and flavours from the skins. Fermentation took about 5 days at temperatures between 24-28°C.

FOOD PAIRING

Delectable served with wood fired pizza loaded with wild mushroom, drizzled with truffle oil and peppery
rocket.

6 December 2019 In

Lyngrove Reserve Chardonnay

VINEYARD

Vines are drip-irrigated to ensure optimal ripening and trained on the 5-wire Perold trellis system. Planted in soils consisting of weathered granite on clay, the vines are situated on south facing slopes. The nearby Atlantic Ocean (False Bay) has an additional cooling effect on the vineyards during the ripening season.

VINIFICATION

These perfectly ripe grapes were gently pressed to avoid any harsh phenols. After settling for 2 days, the juice was then racked and fermented at cool temperatures and left on the lees to enhance depth of flavour and texture. 70% of the blend was fermented in stainless steel tanks and the other 30% was fermented in French oak barrels.

FOOD PAIRING

Enjoy at 10-12°C with Seared Scallops, crispy bacon, salsa, gremolata & rocket.

6 December 2019 In

Lyngrove Reserve Shiraz Pinotage

VINEYARD

VINIFICATION

Berries were crushed and cold-soaked for about 48hrs, and then inoculated with selected yeast to bring out the best of the varietal. The Pinotage harvest started late Feb and the Shiraz mid-March. Fermented in stainless steel tanks with pump-overs (aeration) every 4 hours to extract flavour and colour from must. Fermentation
takes about 5 days at temperatures between 24-28°C. The wine was matured in older barrels for 18 months in a combination of 300liter French and American Oak.

FOOD PAIRING

Serve this wine at 15-18°. Delicious with marinated beef fillet skewers with onion, bell pepper, tomato and mushroom served on saffron rice.

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.

Good Wine Shop Painted Wolf The Den Cabernet Sauvignon

2 October 2019 In

Painted Wolf Den Cabernet

Ageing potential

This wine will continue to age for and can be drunk up to four years from vintage.

The Vineyard

Cabernet Sauvignon is mostly sourced from the Bottelary area of Stellenbosch, Agter Paarl and Swartland.

Winemaking

Fermented with Bordeaux yeast strains in tank with French oak staves, and then completed malolactic fermentation and maturation on staves for 4 months

Food suggestions

Excellent with a large variety of dishes, especially steaks, chops, home-made burgers, sticky roast pork belly and lasagne.

Total production 7500 x 6

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.

17 October 2019 In

Pecan Stream Pebble Hill

21 January 2019 In

Radford Dale Thirst Cinsault

Thirst are refreshing, lower alcohol, lower sulphur, naturally-made wines, with minimal intervention. We have not stripped them of any natural components and they are neither fined nor filtered and can show an amazing haze. Why? Thirst wines are like a live rock concert rather than a manufactured, boy band studio album. Our aim is to express their environment, their varieties and vintage, in the most natural way. Our simple logic is the less you manipulate a wine, the better it is -and we therefore capture its integrity, energy and individuality.

The Cinsault vines were planted in 1989 and are grown on sandy soils lining the banks of the Moddergat River. They are bush vines and keep fruit within the canopy, away from direct sunlight. There is no irrigation in this vineyard so it produces a small crop but one with lovely concentration and we harvested early during ripening to retain maximum freshness.
In the cellar, semi-carbonic maceration methods were used during the natural fermentation, resulting in a wonderfully perfumed fruit expression.

FOOD PAIRING

Springbok / Beef Carpaccio

Radford Dale Thirst White 2017 Good Wine Shop

11 June 2019 In

Radford Dale Thirst Clairette Blanche

Thirst is a refreshing, lower alcohol, naturally-made wine, with minimal intervention. We have not stripped it of any natural components and it is neither fined nor filtered. Why? Thirst is a live rock concert rather than a manufactured, boy band studio album. Our aim to express its environment, the varietal and the vintage, in the most natural way. Our simple logic is, the less you manipulate the wine, the better it is, and we therefore capture its integrity, energy and individuality.

The single, old vineyard that produces the grapes for this distinctive wine grows in the crunchy, decomposed granite soil of the Polkadraai area in Stellenbosch.

Although the actual age of the vines is unknown, one look at their gnarled structure will confirm their veteran status. The sprawling growth pattern is supported by only one foliage wire and so the bunches ripen in relatively shady conditions. This enhances the fresh citrus expression of the wine while retaining a bracing acidity. As with all of our wines, the grapes are harvested by hand and then hand sorted, to ensure only the purest, healthiest fruit is used. The grapes are then destemmed and crushed, but instead of immediate pressing and separation of the juice from the skins the juice is left to macerate on the skins for a few days. This builds texture and palate weight in the wine and imparts an interesting pithy note. Just before alcoholic fermentation kicks off, the wine is pressed and transferred to stainless steel vats for spontaneous natural fermentation. The wine is bottled without fining or filtration to preserve every nuance of its varietal and terroir expression.

FOOD PAIRING

Salads / Cheese

21 January 2019 In

Radford Dale Thirst Gamay Noir

Thirst Gamay is a refreshing, lower naturally-made wine, with minimal intervention. We have not stripped it of any natural components and it is neither fined nor filtered. Why? Thirst is a live rock concert rather than a manufactured, boy band studio album. Our aim to express its environment, the varietal and the vintage, in the most natural way. Our simple logic is, the less you manipulate the wine, the better it is, and we therefore capture its integrity, energy and individuality.

Only 8 hectares of Gamay are planted in South Africa and this vineyard is situated in Stellenbosch on a South East-facing slope.

Low, single wire trellising and the sprawling growth of the variety mean that grapes are carried within the canopy, which shelters the thin skinned bunches from too much direct sunlight, thus conserving natural acidity and freshness.

This vineyard is 21 years old so yields are small, as can be expected from a vineyard of this age. We picked early but with optimum ripeness. In the cellar, whole bunch carbonic maceration methods were used during the fermentation, then the grapes were basket pressed resulting in a wonderfully perfumed fruit expression. No oak used at all.

FOOD PAIRING

Cured meats / Charcuterie

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

21 January 2019 In

Radford Dale Winery of Good Hope Mountainside Syrah

IN THE VINEYARDS

Two mature, trellised, mountainside vineyards, planted with a variety of clones produce this Syrah. Overlooking False Bay, the vines enjoy the cooling influence of the famous Cape Doctor (the prevailing South Easterly wind) during summertime. The rocky, gravelly nature of the soil promotes the production of balanced, finely textured wines which show restrained fruit and interesting spice and fynbos notes.

IN THE CELLAR

Grapes were hand harvested, crushed and destemmed into large stainless steel fermenters where cold soaking was employed for several days on the skins to promote fruitiness, colour and flavour. Cool, spontaneous fermentation and a quick removal from skins after its completion was chosen as opposed to warm fermentation and extended post fermentation skin contact which would have led to over extraction. Pump-overs were limited to one or two a day depending on the phase of fermentation and this has resulted in the extraction of soft tannins and a lithe texture. Half of the wine was matured in older French oak barrels (3rd, 4th and 5th fill) for 6 months and assembled with the tank matured half before bottling.

FOOD PAIRING

Casserole, fillet steak, tomato based pasta dishes.

20 June 2019 In

Radford Dale Winery of Good Hope Unoaked Chardonnay

IN THE VINEYARD

A blend of Chardonnay from two complementary locations. The first, smallest component, comes from Ocean-facing Helderberg vineyards; the second from the Robertson Valley. Each vineyard contributes a complementary and entirely different facet to the eventual blend. The fruit from Stellenbosch has more depth, weight and fruit concentration while the Robertson grapes are grown on limestone soils, which inject a citrus zing, freshness and minerality into the wine.

IN THE CELLAR

Separate parcels were picked individually at varying degrees of ripeness in order to build good complexity of acidity, fruit, depth and minerality. The grapes were vinified with minimum skin contact, using free run juice only. Cool fermentation took place in stainless steel tanks, one part with wild natural yeast, the other with neutral yeast (favouring fruit enhancement). No oaking took place at all. The juice was kept in tank on its lees for 6 months, with occasional battonnage. The components were then blended relatively early to ensure integration and stability of individual varietal freshness. The main focus is always on fruit retention, natural amplification of flavours and texture through maturation on primary lees. The natural minerality and acidity gives this wine the lovely refreshing character for which it has become known.

FOOD PAIRING

Roast Chicken

28 November 2018 In

The Foundry Grenache Noir

VITICULTURE

Sourced from a 1 hectare vineyard at Fijndraai in Stellenbosch on heavily de-composed granite soils and just 4 km from False Bay. The vineyard is North-West facing and managed by Chris Williams. Planted in 2007, the Foundry Grenache Noir 2015 is the second vintage. The vineyard is starting to come into its own in terms of quality and site expression. The vines are trellised which allow us to precisely manage the canopy to enhance fruit, complexity and balance. A small crop was ripened under the good perfect conditions of 2015 and harvested at modest sugar levels but at full flavour ripeness to ensure lower alcohol but brighter acidity and freshness and fruit expression.

VINIFICATION

Hand harvested and cooled overnight, the grapes were partially de-stemmed and crushed with some whole berries and bunches remaining. About 15 % of stalks were used. The first stage of fermentation was un-innoculated with a neutral Rhone strain inoculated later to complete fermentation. Only 40% of the free run was barrel aged in seasoned tight grain French oak, with 60% remaining in cement tank for MLF. The blend was assembled after 8 months and given another 5 months to harmonize in neutral concrete tanks before bottling. No fining or Filtration.

FOOD PAIRING

Seared Tuna with sesame dressing or Daube de Provence

21 November 2019 In

Thelema Chardonnay

VITICULTURAL PRACTICES

Varietal Chardonnay – Clones CY3 & CY5
Root stock 101 – 14, R110
Soil type Hutton – decomposed granite
Age of vines Planted 1985, 1986
Plant density 3432 vines per hectare
Trellising Vertical hedge
Pruning 2-bud spurs every 12cm
Yield 7-11 t/ha
Irrigation Supplementary drip
Vintage The 2015 was the earliest recorded vintage to date! Cool summer days with very little rain,

resulted in ideal growing conditions for the vines.Grape sugar 22.0 – 22.8 °B
Acidity 7.03 – 8.35 g/l
pH at harvest 3.21 – 3.31

WINEMAKING PRACTICES

Yeasts D522
Fermentation temp 19 °C
Method De-stalked, crushed, pressed & settled in horizontal stainless steel tanks before the clear

juice was fermented in 228 L French oak barrels.

Wood maturation 10 months in French oak barrels, 35% new, and the balance in 3rd/4th fill.
Battonage Barrels stirred for several months.
Second Fermentation The majority of this bottling completed malolactic fermentation in barrel

Food Pairing

Full flavoured dishes such as lobster, tuna, chicken and pork.

14 June 2019 In

Van Loggerenberg Breton Cabernet Franc

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. 66% of the fruit is from Bluegum Grove Farm, Polkadraai region in Stellenbosch whilst the remainder is from Klein Welmoed Farm just off the Baden Powell road. Both vineyards are planted on decomposed granite with Koffieklip in the top layer of soil.

IN THE CELLAR

The Bluegum Grove fruit was 100% wholebunch fermented and Klein Welmoed fruit 100% de-stemmed. The Bluegum grove fruit showed classic characteristics of Cabernet Franc which is why I chose to wholebunch ferment to maintain those flavours. Both parcels were left to start fermenting naturally with one punch down per day performed. The de-stemmed grapes were left on their skins for two weeks after alcoholic fermentation to add depth to the mid palate. After pressing, the two parcels underwent malolactic fermentation in barrel on their own. The wines were blended together after 10 months in barrel and bottled right after. No enzymes or commercial yeast was used in making the wines.

FOOD PAIRING

For Lukas this cab franc is ideal with lamb. Lamb shoulder stuffed with anchovies, garlic and thyme. With polenta, or grilled lamb cutlets with a decent amount of fat

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

Stellenbosch

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GROWING SEASON

VINIFICATION

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VINIFICATION

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Ageing potential

The Vineyard

Winemaking

Food suggestions

Food suggestions

Ageing potential

The Vineyard

Winemaking

VITICULTURAL PRACTICES

WINEMAKING PRACTICES

Food Pairing

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