2 October 2019
In
Bonfire Hill Red
Total SO2: 135
Free SO2: 42
v/a: 0.52
Wine of Origin
Breedekloof
Goudini
Overberg Highlands
red blend
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.
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 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
Waterford Estate The Jem
BARREL AGEING
19 Months, 32% new 225L French oak barrels
VINEYARD
All of the components of The Jem blend are sourced from vineyards grown on Waterford Estate. Of the 120-hectare property, 48 hectares of vineyards stretch throughout, offering several distinct soil composition and varietal choices. The combination of extreme mountainous terrain (Stellenbosch/ Helderberg) combined with proximity to two oceans provides a warm region by day but a uniquely cool climate by night.
VINTAGE
Waterford experienced a good long winter, with late rains and cold that delayed pruning. Great windless conditions experienced during flowering resulted in a high-yielding vintage. February temperatures were extremely hot, pushing ripening and making for a quick harvest (especially for white wines). We had the highest recorded tonnages for Waterford Estate to date.