2 October 2019
In
Bonfire Hill Red
Total SO2: 135
Free SO2: 42
v/a: 0.52
Wine of Origin
Breedekloof
Goudini
Overberg Highlands
wines under R100
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.
6 December 2019
In
Lyngrove Collection Chenin Blanc
VINEYARD
Drip-irrigation ensures optimal ripening. The vines are planted on south facing slopes in soils consisting of
weathered granite on clay and benefit from the cooling effect of the nearby Atlantic Ocean (False Bay) during the ripening season.
VINIFICATION
These perfectly ripe grapes were gently pressed to avoid any harsh phenols. After cold settling, the juice was then racked, fermented at cool temperatures and left on the lees for a couple of months to enhance depth of flavour.
FOOD PAIRING
Perfect aperitif and also pairs well with a variety of foods, including seafood dishes like chilli, lime and coriander prawns, or smoked salmon & dill crème fraiche.
6 December 2019
In
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.
6 December 2019
In
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.
6 December 2019
In
Lyngrove Collection Sauvignon Blanc
VINEYARD
The 9ha vines were planted over the period of 2003 up to 2010 with 2.5m 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 handpicked early morning in small lug boxes, from 21° balling up to 24.5° balling ripeness over a period of 3 weeks, starting end January. Oxidation was kept to the minimum to retain natural fruit flavours. Juice settled for 48 hours and was then fermented between 12-14°C for 14 days.
FOOD PAIRING
Mediterranean vegetable stack layered with lemon and oregano roasted potatoes, or grilled eggplant, roasted red peppers, asparagus and semi dried tomatoes drizzled with balsamic juice.
6 December 2019
In
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.
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.
12 December 2018
In
Snow Mountain Chardonnay Pinot Noir
VINIFICATION
Low temperature harvested with extensive berry selection. Chilled grapes pressed and barrel fermented at 13-15ºC. Single vineyard block wine bottling. Extensive work with the lees developed further complexity and concentration. Pinot Noir crush and removed from skins after 2 hours.
Produced: 790 x 6 bottle cases
FOOD PAIRING
Seafood and sushi
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