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winter wine

Joostenberg Syrah Good Wine Shop - Tyrrel Myburgh winter wine
16 November 2018 In

Joostenberg Estate Klippe Kou Syrah

VINEYARDS

Only our own, organically grown, grapes were used for this wine. The best Syrah vineyards are planted in the rockiest sites. The average age of the vineyards is 16 years. This wine is certified as ‘organic’ by Control Union.

VINIFICATION

Grapes were hand-picked and partially de-stemmed (about 30% of were fermented with their stems). Fermentation occurred in open fermenters and the wine then spent 18 months in a combination of 225L, 300L and 500L oak barrels.

FOOD PAIRING

Enjoy with Massaman Curry

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.

Trizanne Signature Wines - TSW Reserve Syrah 2017 - Trizanne Barnard winter wine
12 October 2018 In

TSW Reserve Syrah

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

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