2 October 2019
In
Bonfire Hill Red
Total SO2: 135
Free SO2: 42
v/a: 0.52
Wine of Origin
Breedekloof
Goudini
Overberg Highlands
Western Cape
2 October 2019
In
Bonfire Hill White
Total SO2: 125
Free SO2: 47
v/a: 0.39
Wine of Origin
Swartland / Voor Paardeberg
2 October 2019
In
Bruce Jack Chenin Blanc
WINEMAKING
Healthy grapes received early in the day. Grapes were crushed, juice drained and skins pressed. After juice settled, clear juice is used to ferment. From there the wine is stabilized and filtered.
CELLAR
Can be enjoyed now or over the next few years, or cellar at a cool temperature for 3 years.
FOOD PAIRING
This wine loves spicy food, particularly Indian spices. Also try with fresh dover sole, lemon butter, classic Caesar salad or Veal saltimbocca.
2 October 2019
In
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.
2 October 2019
In
Bruce Jack Sauvignon Blanc
WINEMAKING
A special selection of grapes are destined for Bruce Jack whites from selected vineyards. More importantly, we receive them very early in the morning, while still cool. Grapes are crushed, juice drained and skins pressed. After the juice is settled, clear juice is used to ferment in an attempt to highlight the vineyard specific aromatics. Special tanks are given extended lees contact.
CELLAR
Can be enjoyed now or over the next few years. Or cellar at a cool temperature for 2 years.
FOOD PAIRING
Burrata, walnut and endive salad with a citrus vinaigrette or fresh blue crab dress with olive oil rich mayonnaise or sweet chilly barbeque chicken wings.
2 October 2019
In
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.
2 October 2019
In
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
2 October 2019
In
Cape Atlantic Sauvignon Blanc
Vineyards and Vinification
Facing: South
Soil types: Glenrosa and Slate
Age and origin of vines: 12 – 15 years, Western Cape
Vineyard area: 8 ha
Yield per hectare: 10 t/ha
Trellised: Extended 6 wire Perold
Irrigation: Supplementary
Clone: SB10/316 on Richter 99
Degree balling at harvest: Early morning hand harvesting
20 – 22.5oB
Vinification: Fermented 25 days at 12oC with selected yeast strains, 3 months lees contact, tank bâttonage, every 2 weeks.
Optimum drinking time: 1 – 2 years after release
Food Pairing
This wine would be welcome at any occasion and will be a great companion to seafood dishes, poultry or any lunchtime get-togethers.
2 October 2019
In
Indaba Chenin Blanc
VINEYARDS
Grapes were sourced from select vineyard sites in Swartland, Paarl, Stellenbosch, Durbanville, Robertson and McGregor, characterized by soils of Table Mountain sandstone, decomposed Dolomite granite, shale and red Karoo clay. The vines range in age from 5 to 35+ years old, and more than half are low-yielding dry farmed bush vines.
VINTAGE
2017 was an exceptional vintage. The growing season was characterized 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, resulting in small berries and reduced yields. Grapes retained excellent natural acidity and the vintage produced wines of great freshness, concentration and avor intensity.
VINIFICATION
The grapes were picked in the cool early morning hours, de-stemmed, crushed and gently pressed. The juice was settled overnight and was then cold fermented in stainless steel tanks over a period of approximately three weeks. The wine was aged on its lees in tank for ve months, with occasional lees stirring. A small portion (1%) was whole bunch pressed straight to 300 liter French oak barrels, where it fermented naturally. It was aged on the lees for ve months for enhanced richness and texture on the palate.
2 October 2019
In
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.
2 October 2019
In
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.
2 October 2019
In
Indaba Sauvignon blanc
VINEYARDS
Grapes were sourced from select vineyard sites in Paarl, Paarl-Perdeberg and Stellenbosch, characterised mainly by decomposed granite soils, with some components sourced from calcareous clay and shale soils. Vines range in age from 5-30 years.
VINTAGE
2017 was an exceptional vintage. The growing season was characterized 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, then crushed and gently pressed. A portion of the juice was left in contact with the skins for 12 hours. After the juice was chilled and settled, it was cold fermented in stainless steel tanks over a period of two to three weeks. The wine was aged on its lees for three months before blending, filtration and bottling.
2 October 2019
In
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.
2 October 2019
In
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
2 October 2019
In
Painted Wolf Den Chenin Blanc
Ageing potential
This wine should be drunk within 2-3 years of the vintage.
The Vineyard
Chenin Blanc is harvested from three separate vineyards in the Swartland region.
Winemaking
2018 was the fourth dry vintage on the trot. It was however quite cool coming into the harvest period. We adapted to the conditions of the vintage by making three separate batches of wine, the first from early picked fruit, and the second a riper portion fermented with a small number of French oak staves and a third component which spend a few months on lees. We opted for simple cold fermentation with natural yeast. The oak component makes up around 40% of the total blend. The three components had different flavours and textures from which we have endeavoured to produce a well- balanced interesting wine which is a joy to drink.
Food suggestions
The den Chenin Blanc is delicious on its own. The wine is beautifully balanced with concentrated flavour. It is a versatile partner at the table complementing classic dishes like coronation chicken, trout with almonds or even macaroni cheese. Great value for good everyday drinking with enough class for special dinners, high days and holidays.
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.
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.
2 October 2019
In
Painted Wolf Den Sauvignon Blanc
The vineyard
This wine is produced from two vineyards, one in Darling and the other in the Swartland.
Winemaking
Great care has been taken to ensure that the grapes were picked at the correct time.
It is blended from grapes grown on a cooler vineyards site in Darling and a warmer Swartland site. It received the best possible attention, being blanketed with CO2 throughout the crushing and pressing process.
Ageing potential
This wine should be drunk within three years of vintage.
Food suggestions
The den Sauvignon Blanc is delicious on its own or with simply served oysters on the half shell with brown bread and butter. Make yourself a lovely summer salad with mixed greens, Sgs, green grapes, radishes, chevin cheese and a mustard vinaigrette and pull up a large glass of this wine. Excellent with peri- peri chicken or prawns.
2 October 2019
In
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.
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.
2 October 2019
In
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.
2 October 2019
In
Painted Wolf Paarl Old Vines Chenin
Food suggestions
The use of wild yeast and barrel fermentation for this wine has yielded a Chenin that is both sleek and complex, suitable for country cooking with a French flair.
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Ageing potential
This wine will develop in bottle over the coming 3-4 years, gaining complexity as it develops in bottle.
The Vineyard
These Chenin Blanc grapes were harvested from two blocks of 30 plus-year-old vines in Agter Paarl. The vines are growing in composite soils of granite and decomposed shale.
Winemaking
The fruit was harvested at 23 to 24 balling, whole bunch pressed and settled before being fermented in barrel with natural wild yeast. The barrels used are large new, 2nd fill and older French oak barrels. Fermentation was very slow.
2 October 2019
In
Painted Wolf Peloton Blanc
Food suggestions
The wine has bright exotic flavours and goes with seafood, pork and chicken dishes, especially those with a South East Asian feel. It is also lovely with southern French cooking.
Ageing potential
This wine is drinking well now, however will continue to improve over the coming few years.
The Vineyard
Grapes sourced from a number of vineyards in Paarl, Stellenbosch and in the Swartland.
Winemaking
The grapes were handpicked and whole-bunch pressed, and barrel fermented. Both wild and commercial yeast strains are used. Southern French/ Rhone white blends serve as inspiration for this wine.
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.
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