2 October 2019
In
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
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
Ageing potential
This wine can be enjoyed up to four years from vintage.
The Vineyard
The grapes for this wine have been harvested from farms in Paarl, Swartland and Breedekloof.
Winemaking
Pinotage was harvested over four weeks starting late January 2018. Most of the grapes were destalked and fermented in tanks with French and American oak staves. Malolactic and maturation was completed on staves.
Food suggestions
Pinotage is the best wine in the world to pair with Mexican dishes like fajitas or that glorious confection of chicken, chocolate, cumin seeds, smoky ancho chilies, pumpkin and sesame seeds – mole poblano. It is also very good with other flavoursome American regional specialties like Carolina pulled pork or smoky Texas B.B.Q beef rib. The wine also works with Moroccan flavours, Malaysian dishes and of course our local Cape cuisine.
2 October 2019
In
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.
2 October 2019
In
The vineyard
This wine is produced from two vineyards, one in Darling and the other in the Swartland.
Winemaking
Great care has been taken to ensure that the grapes were picked at the correct time.
It is blended from grapes grown on a cooler vineyards site in Darling and a warmer Swartland site. It received the best possible attention, being blanketed with CO2 throughout the crushing and pressing process.
Ageing potential
This wine should be drunk within three years of vintage.
Food suggestions
The den Sauvignon Blanc is delicious on its own or with simply served oysters on the half shell with brown bread and butter. Make yourself a lovely summer salad with mixed greens, Sgs, green grapes, radishes, chevin cheese and a mustard vinaigrette and pull up a large glass of this wine. Excellent with peri- peri chicken or prawns.
2 October 2019
In
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
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
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.
2 October 2019
In
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.
2 October 2019
In
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
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
Food suggestions
A rich textured wine which will pair well with Sunday roast pork with all the trimmings, rich flavoured fish such as kingklip, halibut or turbot. It is lovely with a risotto flavoured with Gorgonzola and walnuts or prawns and saffron, or a rich festive biriyani.
Ageing potential
Pictus VI will mature in bottle for 4 – 6 years from vintage.
The Vineyard
Created from Grenache Blanc produced by the Foundry in Stellenbosch blended with old vine Chenin Blanc grapes grown on two sites in the Agter Paarl and Viognier from Kasteelsig Vineyard, both of which were vinified by our winemaker Jeremy Borg, who then put together this blend.
Winemaking
2017 was a dry vintage. We are usually able to buy Roussanne and Viognier grapes, but not in 2016. We vinified the Chenin and Viognier.
The Grenache Blanc is surplus to requirement for a highly regarded wine, and we were thrilled to be able to buy this wine. The grapes were hand-picked into small baskets and whole bunch pressed. Both Chenin and Viognier were barrel fermented with wild yeast in 500 litre, new, second fill and older barrels, and left on lees for 9 months. Grenache Blanc and Roussanne were also barrel fermented in older barrels.
2 October 2019
In
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.
