2 October 2019
In
Bonfire Hill White
Total SO2: 125
Free SO2: 47
v/a: 0.39
Wine of Origin
Swartland / Voor Paardeberg
Swartland
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 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.
13 March 2019
In
Nativo Red Blend
VINIFICATION
Managed by individual vineyard blocks, grapes are hand picked according to cultivar’s phenolic ripeness.
Natural fermentation (native yeasts) with frequent punch down in accordance with SIP guidelines
Malolactic fermentation in wood, 8 months maturation of individual varietals in 225lts barriques and 600 lts barrels another 4 months after blending.
Ageing potential:
The wine is drinking well now and will continue to improve in the bottle for 5 years or more.
Acidity will soften with time and gentle tannins will continue.
Vineyard: 27 Hectares
Viticulture: Dry land and Organic (certified 2012)
Production: 10 tons used for Nativo (6000 bottles)
Yields: 4 tons per Hectare
Soils: Glenrosa and Oakleaf
Trellis: Perold 5 wires
FOOD PAIRING
Red Thai curry with coconut milk, ginger, fresh chilli and coriander. Slow cooked Karoo-lamb shank. Ostrich & game dishes.
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 Den Chenin Blanc
Ageing potential
This wine should be drunk within 2-3 years of the vintage.
The Vineyard
Chenin Blanc is harvested from three separate vineyards in the Swartland region.
Winemaking
2018 was the fourth dry vintage on the trot. It was however quite cool coming into the harvest period. We adapted to the conditions of the vintage by making three separate batches of wine, the first from early picked fruit, and the second a riper portion fermented with a small number of French oak staves and a third component which spend a few months on lees. We opted for simple cold fermentation with natural yeast. The oak component makes up around 40% of the total blend. The three components had different flavours and textures from which we have endeavoured to produce a well- balanced interesting wine which is a joy to drink.
Food suggestions
The den Chenin Blanc is delicious on its own. The wine is beautifully balanced with concentrated flavour. It is a versatile partner at the table complementing classic dishes like coronation chicken, trout with almonds or even macaroni cheese. Great value for good everyday drinking with enough class for special dinners, high days and holidays.
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.
2 October 2019
In
Painted Wolf Guillermo Pinotage
Ageing potential
This wine drinks well in youth but improves over time gaining additional complexity for at least six-eight years from vintage.
The Vineyard
Sourced from two sites in the Swartland, organically certified Pinotage
grapes from the Kasteelsig vineyard which is owned by Painted Wolf
Pack member Billy (Guillermo), and sustainably farmed grapes from Werdie farm between Malmesbury and Darling. The site is primarily red Glenrosa soil with some Oakleaf – both shale rich duplex soils and these vines are not irrigated. Yields are round 6.5 tons to the hectare.
Winemaking
The grapes were hand-picked into small baskets and taken to the cellar. A portion of the grapes were whole bunch fermented in a spherical egg and left for 8 weeks on skins. Another portion was fermented in open bins and hand punched 4 times a day. The rest was fermented in a rototank. No commercial yeast was used as these grapes ferment well with their own yeast. The wine matured in a mixture of French, Hungarian and American oak barrels for 14 months. Approximately 20% was new wood.
Food suggestions
This is super food wine and pairs well with many deeply flavoured dishes. This wine does well with exotic flavours and we would happily push out the boat and serve it with dishes like Peking duck, sticky sweet and sour pork belly, braised beef shanks (Osso Bucco) with polenta and gremolata, wild mushroom risotto or Mexican style mole.
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 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.
2 October 2019
In
Painted Wolf Swartland Syrah
Food suggestions
A rich and spicy wine which is great paired with French country dishes such as cassoulet or a beef daube Provençal. It is also delicious with grilled regional sausages e.g. Toulouse. Amazing with simply prepared dry-aged rump or ribeye steak, seasoned with a little sea salt and crushed black pepper and a few pan-fried mushrooms, ideally cep or porcini, and a dash of the best extra virgin olive oil.
Ageing potential
This Syrah is drinking well now and will improve in the bottle till 2020 and beyond.
The Vineyard
Our partner Billy Hughes grows organic grapes at Kasteelsig vineyard in the Swartland region. The grapes are dry farmed. Soil in the vineyard is primarily Glenrosa, a composite soil of decomposed shale with a little granite. Vines are 12 years old and the yield in 2013 was around 7 tons to the hectare.
Winemaking
The grapes were handpicked over a few days in late February 2013 into small baskets and taken to our cellar where they were destalked and gently crushed. We fermented the Syrah in small open bins where it was hand punched four times a day. We prefer the native yeast from the vineyard. The wine matured in French and Hungarian oak for a total of 20 months. We filled 10051 bottles.
12 October 2018
In
TSW Swartland Syrah
Hand picked from 17-year-old dry-land vines on Swartland schist soils. 100% de-stemmed & fermented in open-top fermenters. Elevage took place in 500L French oak puncheons.
“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