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Bonfire Hill Extreme Vineyards Red 2018

An intriguing blend of some of South Africa's best known varieties: fruity, toasty and a little bit smokey. Ideal for a bonfire!!!
Rich & Savoury, Full-Bodied Red
£10.95
In stock
More Information
Producer Bonfire Hill
Country South Africa
Region Western Cape
Wine Type Red Wine
Body / Style Rich & Savoury, Full-Bodied Red
Grape Blend 36% Shiraz, 32% Cinsault, 32% Pinotage
Bottle Size (ml) 750
% Abv 13.5
Vintage 2018
Special Features Vegan
Extra Info Smooth, spicy blend
Food Pairing Guide Perfect for Braai (BBQ) meats

Bonfire Hill Extreme Vineyards Red is an intriguing, inviting blend of some of the grapes South Africa does best: Shiraz, Cinsault & Pinotage. It has bright red summer fruit aromas, spice and just a hint of toasty, vanilla oak. It has a smooth, rich and creamy mouthfeel with pleasant tannins. There are juicy flavours of raspberries and blackberries, as well as pepper and leather which keeps it balanced and interesting. Perfect for enjoying around a bonfire!

Winemaker Trizanne Barnard has years of international winemaking experience. Her passion lies in the Western Cape, making wines sourced from the most extreme vineyards and blending them to perfection.

Trizanne seeks out grapes from wind-ravaged vineyards in Elim, the old expanses of the Overberg Highlands, from dryland bush vines in the warm Swartland and from the high slopes of the Piekernierskloof. They then all come together under Trizanne's watchful eye to create wines full of flavour, tannin and texture.

Vines are grown on some "extreme" vineyards": The Drift Estate in Overberg Highlands, where it is very cold in Winter and cool in Summer, vineyards are perched perilously on the slopes of Akkedisberg, pounded by wind. Slow growing and low yield. The Leeuwenkuil Family Vineyards, where it is very hot and arid. Some varieties are vinified separately, others co-fermented. Harvested at 24.5oB. Fermentation in stainless steel tank, with a cold soak for 2 days, the fermentation lasted 4 to 5 days at 25°C. Malolactic fermentation and some aging in stainless steel tanks, the rest in oak. Cinsaut is unoaked and Pinotage and Shiraz was aged in 70% French and 30% American oak.
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