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Paarl

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    A super example of Grenache Blanc, with a fresh straw-lemon colour, this has aromas of nectarine, mandarin, pineapple, brioche and blossom. The palate is creamy and textured with peach and mandarin flavours, and a vibrant tropical finish. A 45% portion of the wine was fermented with an indigenous yeast strain, in the barrel to enhance the texture and mouth feel of the wine. The wine was left on extended lees contact for 80days after fermentation and stirred regularly during this period. Only second and third-fill barrels were used during this process. An 8% portion of the final blend is a tank fermented Grenache blanc. This was added to the blend to enhance freshness, minerality and overall complexity. A seafood paella wouldn't go amiss... The 2020 has just been awarded a Decanter Wine Awards Gold Medal.  
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    In February 1994, Jeremy visited his family in South Africa. His sister, Amanda was working as a wildlife film maker and had met Emma at Lloyd’s Camp. She knew that the camp was looking for a cook and had volunteered his services. He was interviewed by Emma, who recommended him for the job. During the seven inspirational years, working with Charles Back at Fairview,  Jeremy self-funded his post grad degree in wine business at Adelaide University. Emma pursued her photography and the family expanded. Now making wine of their own since 2005 they just haven’t had the time to look back! These guys are keen conservationists and work with organisations such as TUSK, and the Endangered Wildlife Trust with a percentage of the takings on the wines going to such causes. Every now and again Jeremy gets to hear of a parcel of grapes with an interesting story or discovers a vineyard that gets his creative juices flowing. This range of wines comprises small volume, premium wines from exclusive and sustainably-farmed vineyards. His friend Jenny Metelerkamp produced the fine ink drawing for the label. The grapes were harvested from two blocks of vines of over 30 years of age in Agter Paarl. The vines are growing in composite soils of granite and decomposed shale. The fruit was harvested by hand, whole bunch pressed and settled before being fermented in barrel with natural wild yeast. The barrels used were large barrels of various ages. Fermentation was very slow. Good to go with almost anything with a creamy sauce - a good fish pie, for example or chicken with a cream and mushroom sauce, lobster, roast pork belly, especially with apple sauce, roast root vegetables such as carrots, parsnips and sweet potatoes or roast butternut squash Get to know when Painted Wolf teamed up with Guest Wines    

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