Soils: Swartland Shale, Schist
Vineyards: 25-year-old Bush vine
FOOD PAIRING
Works well with stews, braised and roasted meat dishes like beef, lamb, duck, chicken and pork.
PARTICULARS OF WINE
Vintage: 2019
Producer: Trizanne Signature Wines
Production Area: SWARTLAND
Cultivar(s): CINSAULT 100%
Class: Rosé
Production: 4 000 bottles
FOOD PAIRING
Think refreshing, delicious and good food with my friends, seafood or light chicken or quail dishes.
PARTICULARS OF WINE
Vintage: 2018
Producer: Trizanne Signature Wines
Production Area: CAPE SOUTH COAST
Cultivar(s): SAUVIGNON BLANC 100%
Class: WHITE WINES
Production: 15 000 bottles
Handpicked from 17-year-old dryland vines on Swartland schist soils. 100% de-stemmed & fermented in open-top fermenters. Elevage took place in 500L French oak puncheons for 12 months.
FOOD PAIRING
Works well with beef and lamb dishes from the stove top, oven or braai as well as Venison stews and Potjie
WINEMAKING
Different parcels of grapes were, whole bunch pressed, rack and then fermented naturally in Stainless steel tanks and Foudres. After primary fermentation there was extended lees contact between 3-6 months. No MLF.
FOOD PAIRING
It’s a perfect match for shellfish and the famous dish of Southern France, Bouillabaisse as well as cheese.
PARTICULARS OF WINE
Vintage: 2018
Producer: Trizanne Signature Wines
Production Area: VOOR PAARDEBERG
Cultivar(s): GRENACHE BLANC, MARSANNE, ROUSSANNE
Class: WHITE WINE
Production: 12 000 bottles
“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
“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
“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
Harvested from three vineyards in Elim, each from a different clone, on soils varying from shale, gravel and Ferricrete also known as Koffieklip. The 2017 Syrah is a beautiful example of cool-climate Syrah and a great counterpoint to the more commonly found warm-climate Syrah in South Africa. Minimal intervention was used during the winemaking process. After de-stemming, wine fermented naturally in open-top containers and benefitted from daily punch-downs. The wine then spent 11 months in old 225L French oak and was bottled in February 2018.
The wine was made in a natural way, with only sulphur additions.
“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
“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
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