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red wine

Ataraxia Pinot Noir

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

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.

Good Wine Shop Bruce Jack Pinotage Malbec

Bruce Jack Pinotage Malbec

WINEMAKING

Grapes are harvested early in the day. They are then crushed, destemmed, and fermented on the skin. Open and closed pump overs are given for colour extract. From there the juice is fermented, blended, stabilized and filtered.

CELLAR

Can be enjoyed now or cellar at cool temperature for 5 years.

FOOD PAIRING

Pinotage goes surprisingly well with sushi, try it. Thai food is a natural partner as is barbequed meats, particularly game.

Good Wine Shop Bruce Jack Shiraz

Bruce Jack Shiraz

WINEMAKING

Selected vineyards are harvested early in the morning when still cool. Grapes are destemmed and fermented on the skins in a combination of open and closed tanks. Selected vineyards are punched down by hand and wild fermentation is encouraged. Open and closed pump overs are given to carefully extract colour and build a soft, juicy mouthfeel. The fermented wine is aged in a combination of stainless steel tanks and barrels. When ready the wine is painstakingly blended to create both complexity and yumminess.

CELLAR

Can be enjoyed now or cellar at a cool temperature for 5 years.

FOOD PAIRING

Nothing shouts ‘Bring me shiraz’ like a 28 day dry-aged rump steak, cooked to perfection on the barbeque and served with a green pepper sauce or try pulled pork Mexican tortillas. A surprisingly good match is also Peking duck.

Good Wine Shop Cape Atlantic Merlot

Cape Atlantic Merlot

Vineyards and Vinification

Facing: West

Soil types: Red Slate and Sandstone

Age of vines: 14 – 15 years, Western Cape

Vineyard area: 3.5 ha

Yield per Ha: 7 t/ha

Trellised: Extended Perold

Irrigated: Supplementary

Clone: MO12 on Richter 99

Degree balling at harvest: 25.5oB

Fermentation: Pump over every 6 hours, fermented for 5 days.

Barrel aging: 100% French 225l oak, 4th fill

Period in wood: 12 months

Wood: Medium toast – Nevers and Allier

Maturation potential: Drink now or up to 2019

Good Wine Shop Indaba Merlot

Indaba Merlot

VINEYARDS

Grapes were sourced from select vineyard sites in Stellenbosch, Paarl-Paardeberg and Durbanville, planted in soils of decomposed granite, weathered shale, clay and sandy loam, with good moisture retention capacity. Most of the vineyards are located on southwest facing slopes, where they benefit from cool afternoon breezes off the Atlantic. The vines range in age from 12-20 years, with an average age of 15 years.

VINTAGE

2017 was an exceptional vintage. The growing season was characterized by extremely dry conditions, with ideal warm days, cool nights and none of the typical summer heatwaves. The drought conditions meant that there was no rot or disease pressure, resulting in small berries and reduced yields. Grapes retained excellent natural acidity and the vintage produced wines of great freshness, concentration and flavor intensity.

VINIFICATION

The grapes were harvested in the early morning hours, de-stemmed and gently crushed. The wine was fermented in stainless steel tanks, with frequent gentle pumpovers to extract color and tannin from the skins. Approximately 40% of the wine underwent malolactic fermentation and aging on new French oak staves. A small portion (2%) of the blend was from the 2016 vintage, and was aged in 225 liter French oak barrels for 16 months.

Good Wine Shop Indaba Mosaic Red

Indaba Mosaic

VINEYARDS

Grapes were sourced from select vineyard sites in Robertson, McGregor, Stellenbosch, Paardeberg and Durbanville. The Cabernet Sauvignon comes from 15-20 year old vines planted in soils with excellent moisture retention properties – mostly from red Karoo clay soils in the McGregor region and limestone-rich soils in Robertson, with a small portion coming from oakleaf soils in Durbanville, where the vines benefit from cooling Atlantic breezes. The Merlot is planted in Stellenbosch in soils of Tukulu, a form of decomposed granite with a high clay content. The vines are 17 years old. The Cabernet Franc hails from 20-year-old vines planted in decomposed granite soils on cooler south-facing slopes in Stellenbosch. The Petit Verdot grapes come from 17-year-old vines in the Paardeberg area, planted in clay-rich shale soils.

VINTAGE

2017 was an exceptional vintage. The growing season was characterised by extremely dry conditions, with ideal warm days and cool nights and none of the typical summer heatwaves. The drought conditions meant that there was no rot or disease pressure and resulted in small berries and reduced yields. Grapes retained excellent natural acidity and the vintage produced wines of great freshness, concentration and flavor intensity.

VINIFICATION

The grapes were harvested in the cool early morning hours. They were then de-stemmed and crushed. The Cabernet Sauvignon was fermented for six days, with regular pumpovers. It was then pressed and racked to concrete tanks to complete alcoholic fermentation and undergo malolactic fermentation. The remainder of the components were fermented in stainless steel tanks until dry, with gentle pumpovers performed regularly. The wine was then pressed and returned to tank for malolactic fermentation and aging. Approximately one third of the blend was aged on French oak staves. The Cabernet Franc (2016 vintage) was aged in second and third-fill 225 and 300-litre French oak barrels for 16 months. The Petit Verdot (2014 vintage) was aged in second and third-fill French oak barrels for 36 months.

Joostenberg Syrah Good Wine Shop - Tyrrel Myburgh winter wine

Joostenberg Estate Klippe Kou Syrah

VINEYARDS

Only our own, organically grown, grapes were used for this wine. The best Syrah vineyards are planted in the rockiest sites. The average age of the vineyards is 16 years. This wine is certified as ‘organic’ by Control Union.

VINIFICATION

Grapes were hand-picked and partially de-stemmed (about 30% of were fermented with their stems). Fermentation occurred in open fermenters and the wine then spent 18 months in a combination of 225L, 300L and 500L oak barrels.

FOOD PAIRING

Enjoy with Massaman Curry

Good Wine Shop Kevin Arnold Shiraz

Kevin Arnold Shiraz

VINEYARD

Planted on the rockiest sandstone slopes of Waterford Estate in 2005.

VINTAGE

Winter was cut a little short with an early rise in temperatures, the growing season remained warm and dry bringing the harvest dates slightly forward. Moderate to cool conditions during ripening resulted in wines with expressive aromatics and flavours. Exceptional white and red wines from this vintage, very classic in style with tight dry tannin structures which make for excellent aging potential.

WINE FACTS

No new wood is used in the making of this wine. Whole berry ferments and soft extraction methods by means of only pump overs which brings out the purity in this wine.

FOOD PAIRING

Pairs well with lean red meats such as venision as well as a variety of earthy components.

GWS Lyngrove Merlot

Lyngrove Collection Merlot

VINEYARD

The 5ha vines were planted in the year 2000 with 2.5m row spacing. Soils consist of weathered granite on a clay base. The vines are drip-irrigated to ensure optimal ripening and trained on a 5-wire Perold trellis system. Vines benefit by having the cool breezes from the nearby Atlantic Ocean (False Bay) during the ripening season.

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 at
temperatures between 24-29°C. Before bottling a small portion of oak matured Pinotage was blended in to add extra complexity.

FOOD PAIRING

Very enjoyable with wood fired pizza smothered in tomato, basil and goats cheese.

GWS Lyngrove Pinotage

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 Shiraz

Lyngrove Collection Shiraz

VINEYARD

These 10ha of vines were planted in 2000 on (101-14) rootstock with 2.5m x 1.2m 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) also has a cooling effect on the vineyards during the ripening season.

VINIFICATION

The grapes were picked at 25 balling early March when the pips was brown and the skins had no more bitter green tannins. Berries were crushed and cold-soaked for about 48 hours at 15°C, then inoculated with suitable yeast to bring out the best of the varietal. The must was fermented in stainless steel tanks with aeration
every 4 hours to extract all the intense colour and flavours from the skins. Fermentation took about 5 days at temperatures between 24-28°C.

FOOD PAIRING

Delectable served with wood fired pizza loaded with wild mushroom, drizzled with truffle oil and peppery
rocket.

GWS Lyngrove Reserve Shiraz Pinotage

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.

Myburg Bros Good Wine Shop

Myburgh Bros Cinsault

VINEYARDS

Two vineyards were used, both situated in the South – western part of the Paarl wine region of South Africa. The 2017 vintage was characterised by a warm and dry growing season. Although the low soil-moisture levels led to some stress, the vines were very healthy in terms of diseases and pests, and the grapes ripened easily.

WINE MAKING

Grapes were partially de-stemmed (66%) and the remainder fermented as whole – bunches. Fermentation took place in open-fermenters. Macerations were relatively short (4 – 6 days) and the resulting wine was transferred to old barrels straight after pressing. Bottling took place after a 10 month maturation period. No additives apart from Sulphur were used

FOOD PAIRING

Charcuterie Platter/ Mezze/ Tapas

Nabygelegen Seventeen Twelve Good Wine Shop

Nabygelegen Seventeen Twelve

VINIFICATION

After a cool temperature harvest and extensive bunch berry selection the Merlot and Cabernet were cold soaked over a long period before undergoing extended fermentation in stainless steel tanks whilst the Petit Verdot underwent the same process in small upright French oak barrels. Regular punch downs and aerated pump-overs with further carbonic maceration post fermentation for up to 10 days ensured the correct flavour extraction. The wine was then racked, pressed and underwent malolactic fermentation and further 24 months maturation in a selection of different French barrels before unfiltered bottling.

Yields                                   4.5/5.5 t/ha

Production                         650 x 6 bottle cases

FOOD PAIRING

Slow Food & casseroles

Good Wine Shop Painted Wolf The Den Cabernet Sauvignon

Painted Wolf Den Cabernet

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

Good Wine Shop Painted Wolf The Den Pinotage

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 Shiraz

Painted Wolf Den Shiraz

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.

Good Wine Shop Painted Wolf Guillermo Pinotage

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.

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.

Good Wine Shop Painted Wolf Peloton Rouge

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.

 

Good Wine Shop Painted Wolf Swartland Syrah

Painted Wolf Swartland Syrah

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.

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