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wines over R100

7 November 2019 In

Ataraxia Chardonnay

Vintage review

Fortnightly batonnage was employed throughout the 10-month maturation period. The result is a Chardonnay that is New World in provenance but Old World in stylistic leaning. A chiselled, focussed wine that effortlessly manages to be both subtle and intense. The palate is penetrating and profound yet graceful and poised. A forceful mineral acidity is beautifully balanced by a subtle yet compelling intensity of fruit. Classic length, creaminess and intriguing complexity define this stylish, world-class Chardonnay.

Winemaker’s Notes

This hand-crafted wine is the product of our truly unique, extreme and radical vineyard sites situated exclusively in the Hemel-en-Aarde Ridge wine ward, close to the coastal village of Hermanus. Soils from these sites are derived from the Bokkeveld shale group, which are characteristically low-vigour, clay-rich and stony. Because of the cool maritime climate that exists here, the grapes have a long hang time which affords them the opportunity to fully complete their ripening journey. Picked early in the mornings during the last week of February and the first week of March 2017, the grapes were transported to the cellar where uncomplicated yet sensitive winemaking ensured
that the wine reflects this exciting terroir in an accurate, authentic and effortless way.

“Chardonnay is a grape variety that I have been romanced by for more than 14 years,” says winemaker Kevin Grant. “…And the love affair deepens with each passing vintage! To my mind Chardonnay is the complete white grape variety. Although it demands respect, attention to detail, a comprehensive understanding of the terroir where the grapes grow and an intuitive flair, the wine gives of itself so completely when you get everything right that it’s hard not to become totally awed by it. It makes the consummate white wine. Life without Chardonnay is like not being able to breathe! The style Ataraxia pursues has as its foundation the expression of place in a wine of profound balance, elegance, finesse and texture – all of which are hallmarks of the great and classic wines of the World.”

Food Pairing

Pair Chardonnays in the leaner Burgundian style with roasted chicken or seafood; the more voluptuous New World Chardonnays pair well with pasta dishes made with cream or cheese, with crayfish or other rich seafood and with Asian dishes that include coconut milk.

Chardonnay also works well with spicy foods like curries. The wood can carry the spice.

7 November 2019 In

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.

7 November 2019 In

Ataraxia Sauvignon Blanc

Winemaker’s Notes

“Sauvignon blanc has shown itself to be an enduringly popular and interesting variety in South Africa and has the ability, when planted in judiciously selected sites, to produce wines of class and finesse. What is so intriguing about this variety is that it is also very much a viticulturist’s grape, where attention to detail in the vineyard is an absolute prerequisite and cornerstone to the production of quality wines. I believe cool climate, alchemy-free Sauvignon blanc has an exciting future on the South African wine scene and I very much want to be part of that.”

Vintage Review

Each vintage we are dealt a different climatic hand, one of the reasons why every new season is so eagerly anticipated on Ataraxia. The Sauvignon Blanc grapes for Harvest 2018 were picked on the 26th and 27th February, almost two weeks later than the previous vintage.
Despite the extraordinarily dry conditions that prevailed for most of the growing season, temperatures remained temperate during the final months leading up to harvest. The smaller berries that resulted from these dry conditions have produced a wine with substantially
concentrated and satisfying fruit flavours.

Hand-picked and then triaged over a sorting table, all our fruit was safely in the cellar by mid-morning on each picking day, guaranteeing that the exciting fruit flavours of the grape were preserved and are reflected in this wine.

Food Pairing

Minerally Sauvignon Blancs such as Sancerre, Pouilly Fumé and other cool climate Sauvignon Blancs from e.g. Tasmania
This is the style I’d choose with simple, barely seasoned ingredients such as raw and lightly cooked shellfish like oysters and shell-on prawns, fresh crab and simply grilled fish such as sea bass, especially with olive oil. They also work well with dishes that contain raw or barely cooked tomato such as gazpacho, tomato consommé or tomato vinaigrettes and young goats’ cheeses – or salads that contain goats cheese. Also good with Japanese dishes such as sushi and sashimi, seafood-based steamed and fried dim sum and smoked salmon, particularly if the smoke is delicate. And air-dried ham, oddly.

7 November 2019 In

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.

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 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.

Good Wine Shop Painted Wolf Paarl Old Vine Chenin

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.

2 October 2019 In

Painted Wolf Pictus VI

Food suggestions

A rich textured wine which will pair well with Sunday roast pork with all the trimmings, rich flavoured fish such as kingklip, halibut or turbot. It is lovely with a risotto flavoured with Gorgonzola and walnuts or prawns and saffron, or a rich festive biriyani.

Ageing potential

Pictus VI will mature in bottle for 4 – 6 years from vintage.

The Vineyard

Created from Grenache Blanc produced by the Foundry in Stellenbosch blended with old vine Chenin Blanc grapes grown on two sites in the Agter Paarl and Viognier from Kasteelsig Vineyard, both of which were vinified by our winemaker Jeremy Borg, who then put together this blend.

Winemaking

2017 was a dry vintage. We are usually able to buy Roussanne and Viognier grapes, but not in 2016. We vinified the Chenin and Viognier.
The Grenache Blanc is surplus to requirement for a highly regarded wine, and we were thrilled to be able to buy this wine. The grapes were hand-picked into small baskets and whole bunch pressed. Both Chenin and Viognier were barrel fermented with wild yeast in 500 litre, new, second fill and older barrels, and left on lees for 9 months. Grenache Blanc and Roussanne were also barrel fermented in older barrels.

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.

21 November 2019 In

Sutherland Cabernet Sauvignon

Viticultural Practices

Varietal: Cabernet Sauvignon
Root stock: 101-14
Soil type: Tukulu / Glenrosa
Age of vines: Planted 2005
Plant density: 2300 vines/ha
Trellising: 7 wire Perold with moveable foliage wires
Pruning: Spur
Yield: 9.7 – 10.5t/ha
Irrigation: Supplementary drip
Vintage: Very hot and dry vintage, resulting in an early start to the picking, with different varieties ripening the same time. It was a tough vintage for the winery crew.

Winemaking Practices

Yeasts: Natural occurring yeasts
Fermentation temp: 28 °C
Method: De-stalked, hand sorting of berries, crushed, pumped into s/s tanks, pumped over for 7 days, pressed and racked to barrel for malolactic fermentation. 18 months in 25% new oak, balance in older barrels. Wines were fermented separately.

Food Pairing

Red meat (especially game), strong cheeses.

7 November 2019 In

Sutherland Chardonnay (Wooded)

Viticultural Practices

Varietal Chardonnay 100%
Root stock Richter and Mgt 101-14
Soil type Tukulu
Age of vines Planted August 2004
Plant density 2300 to 2500 vines/ha
Trellising 7 wire Perold system, with movable foliage wires.
Yield 12.8 t/ha
Irrigation Supplementary drip Vintage
A moderate summer with very little rain resulting in ideal growing
conditions for grapes.
Picking date 14 February 2018

Winemaking Practices

Yeasts: LalVinM
Fermentation temp: 19 °C Alcoholic and malolactic fermentation in 228 L French oak barrels. The wine spends 10 months on its gross fermentation lees, with the lees being stirred on a regular basis

Food Pairing

Mild risottos, chicken salads and seafood dishes.

7 November 2019 In

Sutherland Pinot Noir

Viticultural Practices

Varietal: Pinot Noir
Root stock: 101 – 14
Soil type: Tukulu / Glenrosa
Age of vines: Planted 2006
Plant density: 2058 vines/ha
Trellising: 7 wire Perold with moveable foliage wires
Pruning: Spur pruning
Yield: 9 – 11.5 t/ha
Irrigation: Supplementary drip
Vintage: A wet start to the season delaying harvest and putting extra pressure on the cellar. The resultant wines show great purity and finesse.

Picking date 14 – 21 February 2014

Winemaking Practices

Yeasts Natural occurring yeasts
Fermentation temp 28 °C
Method De-stalked, hand sorting of berries, crushed, pumped into s/s tanks, punched down for 5

days, racked to barrel for malolactic fermentation.

Wood Maturation 9 months in barrel. 15 % new French oak, balance 3rd and 4th fill barrels.

Food Pairing

Pairs well with lightly flavoured dishes like risotto, salmon and mild beef dishes

7 November 2019 In

Sutherland Sauvignon Blanc

Viticultural Practices

Varietal: Sauvignon Blanc – 316D, 316A, 317A and 7A
Root stock: Richter 99 and Richter 110
Soil type: Hutton – decomposed granite
Age of vines: Planted August 2003 and 2005
Plant density: 2222 to 2500 vines/ha
Trellising:: Verticle hedge
Irrigation Supplementary drip
Vintage: A warm, dry vintage with a late start, resulted in smaller tonnage but yielding balanced, well structured wines with lovely intensity.
Picking date: 23rd February 2018

Winemaking Practices

Yeasts: Vin 7 and Alchemy 2
Fermentation temp: 15 °C
De-stalk, crush, press, settle and fermented in stainless steel tanks.

Food Pairing

Excellent aperitif and great with delicately flavoured food

7 November 2019 In

Sutherland Syrah

Viticultural Practices

Varietal: Shiraz
Root stock: 101-14
Soil type: Tukulu / Glenrosa
Age of vines: Planted 2004, 2005
Plant density: 2353 vines/ha
Trellising: 7 wire Perold with moveable foliage wires
Pruning: Spur
Yield: 12 t/ha
Irrigation: Supplementary drip
Vintage: Very hot and dry vintage, resulting in an early start to the picking, with different varieties ripening the same time. It was a tough vintage for the winery crew.

Picking date 21 – 31 March 2014

Winemaking Practices

Yeasts: Natural occurring yeasts
Fermentation temp: 28 °C
Method: De-stalked, hand sorting of berries, crushed, pumped into stainless steel tanks, pumped over for 5 days, left for 2 days before pressing, racked to barrel for malolactic fermentation.

Wood Maturation: 18 months in barrel. 20% new French oak, balance 3rd and 4th fill barrels

Food Pairing

The spicy character of this wine lends itself to stews and grilled beef

7 November 2019 In

Sutherland Viognier Roussanne

Viticultural Practice

Varietal Viognier / Roussanne
Root stock 101-14
Soil type Tukulu / Glenrosa
Age of vines Planted 2005, 2006
Plant density 2500 vines/ha
Trellising 7 wire Perold with moveable foliage wires
Pruning Spur
Yield Viognier 15 t/ha / Roussanne 12 t/ha
Irrigation Supplementary drip
Vintage A wet start to the season delaying harvest and putting extra pressure on the cellar. The resultant wines show great purity and finesse..

Picking date 28 February to 4 March 2014

Winemaking Practices

Yeasts D522
Fermentation temp 15 °C
Method Alcoholic and 100% malolactic fermentation in barrel. Aged for 10 months on gross lees
with the lees being stirred every fortnight. Fermented and matured in 2nd and 3rd fill
barrels.

Food Pairing

Lends itself to spicy foods such as Thai cuisine.

21 November 2019 In

The Berrio Sauvignon Blanc

VINEYARD AND VINIFICATION

Facing: South

Soil types: Bokkeveld Slate, Koffieklip and Gravel

Age and origin of vines: 16 years, Elim ward Vineyard area 3 ha Yield per hectare: 7 t/ha

Trellised: Extended 6 wire Perold

Irrigation: Supplementary Clone: SB316

Degree balling at harvest: Early morning hand harvested at 21.5 – 23.5oB.

Vinification: Reductive style, cold crushed at 8oC, skin contact for 6 hours, only free run juice used, settle for 2 days at 10oC Fermentation: 21 days at 12oC with selected yeast strain.

Lees contact: 4 months, tank bâttonage weekly.

Optimum drinking time: 2 – 5 years after release

20 November 2019 In

The Berrio Shiraz

Vineyards and Vinification

Facing: South

Soil types: Bokkeveld Slate, Koffieklip and Gravel

Age and origin of vines: 15 years, Elim ward

Vineyard area 3 ha

Yield per hectare: 7 t/ha

Trellised: Extended 6 wire Perold

Irrigation: Supplementary

Clone: SHZ 1

Degree balling at harvest: Early morning hand harvested at 25 – 26oB.

Shiraz cold soak for 2 days, inoculate with selected yeast strain for fermentation

Fermentation: 5 days 24 oC with punch downs and pump overs every 6 hours with peak fermentation

Barrel maturation: 20% new french oak 225l, 20% 2nd fill, 30% 3rd fill, 30% 4th fill 15 months in oak

Optimum drinking time: 3 – 5 years after release

20 November 2019 In

The Berrio Weathergirl

VINEYARDS & VINIFICATION

Facing: South
Soil types: Bokkeveld Slate, Koffieklip and Gravel
Age and origin of vines: 15 years, Elim ward
Vineyard area 3 ha
Yield per hectare: 7 t/ha
Trellised: Extended 6 wire Perold
Irrigation: Supplementary
Clone: SB316 & dd1
Harvest date: 26 February – 1 March 2017
Degree balling at harvest: Early morning hand harvested at 21.5 – 23oB.

Vinification: Sauvignon blanc and semillon vinified separately. Reductive style, cold crushed at 8oC, skin contact for 6 hours, only free run juice used, settle for 2 days at 10oC
Fermentation: 21 days at 12oC with selected yeast strain, sauvignon blanc and semillon blended after 5 months tank maturation.

Lees contact: 4 months, tank bâttonage weekly.
Optimum drinking time: 2 – 5 years after release

Accolades

Michelangelo Wine Awards ’16: Grand Prix Trophy for Best Scoring Wine – 2015 vintage
Veritas ’16: Silver – 2015 vintage
NWC/Top100 SA’16: 2015 vintage

7 November 2019 In

Thelema Cabernet Sauvignon

Viticultural Practices

Varietal: Cabernet Sauvignon – clone 46,169A and 338C
Root stock: 101-14, R110 & R99
Soil type: Hutton – decomposed granite
Age of vines: Planted 1988, 1989 & 2002
Plant density: 3200 vines per hectare
Trellising: Vertical hedge
Pruning: 2-bud spurs every 15cm
Yield: Approximately 7.61 t/ha
Irrigation: Supplementary drip
Vintage: Cool start to season delaying harvest by a week or so leading to an exceptional vintage with red wines of great purity, elegance and concentration.

Picking date 12th – 16th March 2014

Winemaking Practices

Yeasts: Natural occurring yeasts
Fermentation temp: 27 °C
Method: De-stalked, hand sorting of berries, crushed, pumped into stainless steel tanks, pumped
over for 8 days, left for 3 days before pressing, racked to barrel for malolactic fermentation.

Wood maturation 18 months in barrel. 45% new French oak, balance in older barrels.

Food Pairing

A perfect accompaniment to grilled beef, especially with a Béarnaise sauce and rocket salad.

21 November 2019 In

Thelema Chardonnay

VITICULTURAL PRACTICES

Varietal Chardonnay – Clones CY3 & CY5
Root stock 101 – 14, R110
Soil type Hutton – decomposed granite
Age of vines Planted 1985, 1986
Plant density 3432 vines per hectare
Trellising Vertical hedge
Pruning 2-bud spurs every 12cm
Yield 7-11 t/ha
Irrigation Supplementary drip
Vintage The 2015 was the earliest recorded vintage to date! Cool summer days with very little rain,

resulted in ideal growing conditions for the vines.Grape sugar 22.0 – 22.8 °B
Acidity 7.03 – 8.35 g/l
pH at harvest 3.21 – 3.31

WINEMAKING PRACTICES

Yeasts D522
Fermentation temp 19 °C
Method De-stalked, crushed, pressed & settled in horizontal stainless steel tanks before the clear

juice was fermented in 228 L French oak barrels.

Wood maturation 10 months in French oak barrels, 35% new, and the balance in 3rd/4th fill.
Battonage Barrels stirred for several months.
Second Fermentation The majority of this bottling completed malolactic fermentation in barrel

Food Pairing

Full flavoured dishes such as lobster, tuna, chicken and pork.

21 November 2019 In

Thelema Merlot

Viticultural Practices

Varietal: Merlot – clone 192 and 348A
Root stock: R99/110
Soil type: Hutton – decomposed granite
Age of vines: Planted 1988 and 2000
Plant density: 2460 – 3200 vines per hectare
Trellising: Vertical hedge
Pruning: 2-bud spurs every 12cm
Yield: Approximately 10.7 – 12.77 t/ha
Irrigation: Supplementary drip
Vintage: Very hot and dry vintage, resulting in an early start to the picking, with different varieties ripening at the same time. A tough vintage for the winery crews.

Winemaking Practices

Yeasts: Natural occurring yeasts
Fermentation: temp 27 °C
Method: De-stalked, hand sorted, crushed, pumped into stainless steel fermenters, cold soak for 2
days, pumped over twice a day for 5 days, generally with an aerated pump over in the
morning and a closed circulation in the afternoon. After fermentation, the wine is pressed
and racked to barrel for malo-lactic fermentation.

Wood maturation 18 months in French oak barrels, 30% new, balance in older barrels.

Food Pairing

Mushroom risotto, rich pastas and grilled meats.

wines over R100

Vintage review

Winemaker’s Notes

Food Pairing

Winemaker’s Notes

Vintage Review

Food Pairing

Winemaker’s Notes

Vintage Review

Food Pairing

Winemakers Notes

Vintage Review

Food pairing ideas

Ageing potential

The Vineyard

Winemaking

Food suggestions

Food suggestions

Ageing potential

The Vineyard

Winemaking

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The Vineyard

Winemaking

Food suggestions

Ageing potential

The Vineyard

Winemaking

Ageing potential

The Vineyard

Winemaking

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Food suggestions

Ageing potential

The Vineyard

Winemaking

Food suggestions

Ageing potential

The Vineyard

Winemaking

Viticultural Practices

Winemaking Practices

Food Pairing

Viticultural Practices

Winemaking Practices

Food Pairing

Viticultural Practices

Winemaking Practices

Food Pairing

Viticultural Practices

Winemaking Practices

Food Pairing

Viticultural Practices

Winemaking Practices

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Viticultural Practice

Winemaking Practices

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Vineyards and Vinification

VINEYARDS & VINIFICATION

Accolades

Viticultural Practices

Winemaking Practices

Food Pairing

VITICULTURAL PRACTICES

WINEMAKING PRACTICES

Food Pairing

Viticultural Practices

Winemaking Practices

Food Pairing

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