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Grenache

Dawn Patrol red blend

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

Nativo Red Hughes Family Wine

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.

Painted Wolf Lycaon Grenache

Food suggestions

This wine should be served slightly chilled with French country bistro cuisine such as warm sausage and potato salad, chicken braised with fennel, saffron and green olives or lamb chops with ratatouille and tapenade.

Ageing potential

This wine should age gracefully and drink well for up to 10 years from vintage.

The Vineyard

Grenache is from Kasteelsig vineyard, owned by Painted Wolf Pack member Billy (Guillermo) Hughes, and are organically certified grapes. Soil is red Glenrosa with some Oakleaf – shale rich duplex soils. The vineyards are not irrigated. Kasteelsig vineyard supplies grapes for some of South Africa’s top boutique wines. Yields are round 6 tons to the hectare.

Winemaking

The grapes were hand-picked into small baskets and taken to the cellar where they were destalked and gently crushed. The wine fermented in small open bins with four punch downs a day. When totally dry, we pressed into oak barrels to complete malolactic fermentation. The wine matured for 14 months in small French oak barrels of which, roughly 30% were new. This wine was finished off with a little Pinotage and Shiraz. 2400 bottles were produced.

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

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