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pinot noir

Ataraxia Pinot Noir
7 November 2019 In

Ataraxia Pinot Noir

Winemaker’s Notes

“Pinot noir remains one of those elusive grape varieties that, once it has cast its spell on you, becomes and remains a life-long obsession and passion. It is a grape that I have developed a real feeling for and within the context of the challenges it poses to a winemaker I think I understand what is required to make great Pinot noir. In South Africa, experience and research has shown the Hemel-en-Aarde Valley to be unequivocally the most exciting and promising area for quality Pinot noir production, easily on a par with and often exceeding the quality attained in other New World Pinot noir producing regions. I believe I can take Pinot noir to heights not yet seen in this country.”

Vintage Review

Grapes were hand-picked into small crates and then sorted, destemmed and gently crushed at the cellar. A 10 day pre-fermentation cold soak period in open fermenters was followed by a temperature-controlled ferment, peaking at 28°C for a total cuvaison of 22 days. The cap was gently punched down twice a day during alcoholic fermentation. The wine was then pressed and racked to carefully-selected French oak barrels, 22% of which were new and where 100% malolactic fermentation occurred. Then aged in barrels for 11 months before
being bottled.

Food Pairing

THE ULTIMATE FOOD WINE

Duck: Duck Breast with Pomegranate-Citrus Glaze
Pork: Garlic and Herb Roasted Pork Tenderloin
Salmon: Oven-Baked Salmon Fillets
Mushrooms: Roasted Mushrooms with Herbs

Pinot Noir pairs very well with Wild Mushrooms which you can either make with pasta or risotto.
Pinot Noir also pairs beautifully with Salmon especially Norwegian Salmon. It also works with Duck and Coq au Vin (French for chicken cooked in wine, preferably Pinot Noir) and Pork.

More good pairings: Roast chicken or guineafowl (even with lots of garlic). Pigeon. Rack of lamb, served pink. Rare fillet steak and carpaccio. Beef Wellington. Roast pork with herbs and fennel. Chicken or turkey sausages. Calves liver, sweetbreads. Dishes with morels and other wild mushrooms. Roast or grilled crayfish.

Ataraxia Serenity red blend
7 November 2019 In

Ataraxia Serenity

Winemakers Notes

Ataraxia’s red blend has as its primary goal the ultimate expression of a red blend from South Africa. At present Kevin does not concentrate on the cultivars that make up this blend, or indeed what, if any, cultivar forms the backbone of the blend. The quest is to show that “where from” is far more decisive than “what from” and is the truest expression of a wine’s personality. Kevin has, however, always been excited at the notion of a seven, twelve, even fifteen variety blend, where the true art of blending is taken to its logical and comprehensive conclusion.

Vintage Review

The fruit used to make this wine was sourced from radical and individual vineyards sites with one goal in mind – to have the confidence to “whisper” style through the true expression of these sites rather than “shout” brashness through winemaking excesses. This wine is a seamless blend of three varietals, Pinot noir, Cinsault and cool-climate Pinotage. However, the emphasis of this blend remains entirely on style rather than cultivar make-up. Cultivars are after all merely vehicles to express terroir and not the expression of a wine itself.
The different cultivars were handpicked, sorted and crushed into open fermenters. Here they each underwent cold maceration on their skins for seven to ten days before fermentation commenced. At completion of their ferment, each batch was pressed off separately to barrel where malolactic fermentation took place. Careful maturation in tight-grain French oak barriques, 21% of which were new, for a period of 11 months followed before the wine was blended and bottled in January 2018.

Food pairing ideas

As Kevin calls this his “Pinot Noir on steroids” this blend will go with any of the Ataraxia Pinot Noir food pairings.

It will also pair well with venison.

GWS Silverthorn Jewel Box
7 November 2019 In

Silverthorn Jewel Box

Winemaking

In order to complete our trio, the aim with Jewel Box was to create a wine with emphasis on richness, opulence and complexity. The inspiration for this style would be two of my all-time favourite Champagnes namely, Krug and Bollinger. The grapes were hand harvested in mid-January 2013 and gently whole bunch pressed to recover a maximum of only 550 litres per ton. Fermentation of the Chardonnay was split between stainless steel and old French oak barrels while the Pinot Noir was only fermented in stainless steel. This creates the basis of complex building blocks which are critical when it comes to the final blending. A further technique of using a reserve portion of Chardonnay which has spent 12 months in old French barrels also adds a very interesting blending component. The final blend consists of 60% Chardonnay and 40% Pinot Noir. The wine spends a minimum of 42 months on the lees in order to develop the optimum complexity. Only 3,300 bottles were produced.

Food pairing

Grilled game fish with rich mayo aioli – roasted quail with Champagne risotto and wild mushrooms.

Snow Mountain The Mistress Pinot Noir
12 December 2018 In

Snow Mountain The Mistress

After a cool temperature harvest and extensive bunch berry selection the Pinot Noir was cold soaked over a long period before undergoing fermentation in stainless steel tanks. Regular aerated pump-overs before the wine was racked and pressed.

Production       994 x 6 bottle cases

FOOD PAIRING

Goat cheese. Grilled asparagus and classic French dishes with light creamy sauces.

GWS Sutherland Pinot Noir
7 November 2019 In

Sutherland Pinot Noir

Viticultural Practices

Varietal: Pinot Noir
Root stock: 101 – 14
Soil type: Tukulu / Glenrosa
Age of vines: Planted 2006
Plant density: 2058 vines/ha
Trellising: 7 wire Perold with moveable foliage wires
Pruning: Spur pruning
Yield: 9 – 11.5 t/ha
Irrigation: Supplementary drip
Vintage: A wet start to the season delaying harvest and putting extra pressure on the cellar. The resultant wines show great purity and finesse.

Picking date 14 – 21 February 2014

Winemaking Practices

Yeasts Natural occurring yeasts
Fermentation temp 28 °C
Method De-stalked, hand sorting of berries, crushed, pumped into s/s tanks, punched down for 5

days, racked to barrel for malolactic fermentation.

Wood Maturation 9 months in barrel. 15 % new French oak, balance 3rd and 4th fill barrels.

Food Pairing

Pairs well with lightly flavoured dishes like risotto, salmon and mild beef dishes

Waterford Elgin Pinot Noir
17 October 2019 In

Waterford Elgin Pinot Noir

VINEYARD

Sourced from single vineyard in the higher lying area of Elgin. Cooler climate with more slate, sandstone and quartz soil types which drives a more elegant style and textured wine.

VINTAGE

When compared to previous vintages, the 2017 Pinot Noir vintage has a modern edge. The drought meant that the winemaking team had more control over the growth and ripening of the vineyards, helping them to produce a fresher wine. In step with previous vintages, the 2017 wine offers floral and wild cherry notes

WINE FACTS

Bigger barrels, no new oak. The oldest barrel in the cellar is used for this wine, a barrel from 1998, Waterford Estates first vintage.

FOOD PAIRING

Pairs well with delicate food styles of turkey or pork garnished with cherries and earthy components.

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