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Swartland

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 Swartland Syrah
2 October 2019 In

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.

Trizanne Signature Wines - TSW Swartland Syrah 2016
12 October 2018 In

TSW Swartland Syrah

Hand picked from 17-year-old dry-land vines on Swartland schist soils. 100% de-stemmed & fermented in open-top fermenters. Elevage took place in 500L French oak puncheons.

“Diversity is the cornerstone of my philosophy. I am always searching for unique perspectives and for varieties that are absolutely true to their area.” – Trizanne Barnard, Winemaker

GWS Dewaldt Heyns Weathered Hands Chenin Blanc
21 November 2019 In

Weathered Hands Chenin Blanc

Vinification

The grapes were hand-picked in the early morning and force-cooled to 4 °C. It was pressed whole-bunch. Only the free-run juice and first gentle pressing were collected, settled for 48 hours at 6 °C and racked. Fermentation was initiated in tanks with 50% inoculated with Vin 13 yeast and the balance allowed to ferment naturally with no inoculation. Once fermentation started, the must was transferred to a selection of 500-litre French oak barrels, 40% new and 60% second-fill. The fermentation temperature was controlled and kept below 18 °C. Once fermentation was complete, the wine was given a low sulphur dose and left on the lees for nine months. Malolactic
fermentation was avoided to retain freshness and purity of fruit. It was racked and kept on its fine lees for an additional five months before the wine was prepared for bottling after spending a total of 11 months in barrel.

Total Production: 2739 Bottles

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

GWS Dewaldt Heyns Weathered Hands Shiraz
7 November 2019 In

Weathered Hands Shiraz

Vinification

The grapes were hand-picked in the early morning and force- cooled to 4 °C. They were bunch sorted, de-stemmed and berry sorted on vibration tables by 25 highly trained staff members. The berries were gently crushed into a satellite tank and deposited in an open fermenter. Five percent was left whole bunch. The must was de-juiced by 8%. It was given a cold soak of 4 days at 9 °C protected by a CO 2 blanket. The juice was pumped over once daily during this period. The tank was then heated to 18 °C and allowed to start fermentation naturally. The fermentation temperature was allowed to peak at 28 °C and then brought down to 24 °C. The fermenting cap was manually punched down five times daily. After fermentation the wine was left on the skins for another two weeks
before being pressed into 60% new Allier French oak barrels. The press fraction was kept separate. Malolactic
fermentation was completed in the barrels. 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 barrel. 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: 3591 Bottles

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