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pinotage

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 Lyngrove Pinotage
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.

GWS Lyngrove Reserve Shiraz Pinotage
6 December 2019 In

Lyngrove Reserve Shiraz Pinotage

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

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.

Nativo Red Hughes Family Wine
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.

Good Wine Shop Painted Wolf The Den Pinotage
2 October 2019 In

Painted Wolf Den Pinotage

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.

Good Wine Shop Painted Wolf The Den Rose
2 October 2019 In

Painted Wolf Den Rose

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.

 

Good Wine Shop Painted Wolf Guillermo Pinotage
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.

Radford Dale Winery of Good Hope Whole Berry Pinotage 2018 Good Wine Shop
20 June 2019 In

Radford Dale Winery of Good Hope Full Berry Fermentation Pinotage

IN THE VINEYARD

Two remarkable old vineyards were chosen for this interesting example of Pinotage. The first, planted on the slopes of Klapmutskop outside Stellenbosch brings ripe, full and fleshy fruit notes. The second vineyard comes from the Voor Paardeberg, where the sandy, granite soils produce wine with lovely tension and superb texture. The 2018 was another hot vintage for us with long dry days and warm nights. At harvest, all grapes were hand-picked into small lug-bins, before passing over our sorting table.

IN THE CELLAR

Everything was destemmed (but not crushed) into a large fermenter, so all the berries stayed whole to carry out carbonic maceration, then cold soaking took place for a short duration. Our priority is always on developing elegance & fruitiness and avoiding bitterness and harsh tannins for which Pinotage is notorious. We also wanted to retain the underlying spicy minerality from the local soils. Relatively short fermentation took place over a week, solely draining the free-run juice. No pressings were used whatsoever, again with elegance in mind. The wine was matured in a stainless steel tank using the natural CO2 content in the wine, on the lees to act as protection. We added no sulphur in tank leaving us the luxury of bottling without fining or sterile filtration and allowing all the juicy fruit flavours, the rich colour and berry ripeness to stay in the bottle.

FOOD PAIRING

Any Meat!

GWS Dewaldt Heyns Wethered Hands Pinotage
20 November 2019 In

Weathered Hands Pinotage

Vinification

The grapes were hand-picked in the early morning and force-cooled to 4 °C. The fermentation grapes were bunch-sorted, de-stemmed and berry-sorted on vibration tables by 25 highly trained staff members. Half of the berries were kept whole while the remaining berries were crushed gently into a satellite tank and deposited into an open fermenter. The must was de-juiced by 8% and given a cold soak of 6 days at 9 °C protected by a CO 2 blanket. The juice was pumped over twice daily during this period. The tanks were then heated to 16 °C and fermentation allowed to start naturally. The fermentation temperature was allowed to peak at 28 °C. The fermenting cap was manually punched down three times daily with one additional pump-over per day. After fermentation the wine was drained into 55% new and 45% second-fill Allier French oak barrels. The press fraction was kept separate. Malolactic fermentation was completed in the barrels. Care was taken during the fermentation process not to over-extract this old-vine Pinotage. After malolactic fermentation the wine was given a low sulphur dose and left on its lees for 10 months. The wine was then racked, blended and returned to barrels. After a total of 22 months in barrel the wine was racked and filtered through a coarse sheet filter. Bottling was done with a fine sheet filtration.

Total Production: 2670 Bottles

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