| HJEM | l | VORES VINE | l | PRISER & BESTILLING | l | OM OS | l | KONTAKT OS |
| PERDEBERG | l | JUNO | l | DOOLHOF | l | VREDE EN LUST | l | ARRA | l | DUNSTONE | l |
Juno Wine Company
Produced under the expert guidance of production partner Charles Back, Juno’s wines stem from the prime viticultural areas of the Cape. In our search for the balance between the expression of terroir and varietal typicity, grapes are selected from our vineyards from Stellenbosch, Paarl, Malmesbury, Darling and even high up in the Piekenierskloof outside Citrusdal.
Juno produces two series of wine, our trademark Cape Maidens series - adorned with labels by the artist Tertia du Toit as well as the Arthouse series of premium blends. Since the advent of the production partnership with Charles it has been our singular aim to produce expresive wines that cannot be bettered at their price points. The 2008 and 2009 releases have gone a long way towards achieving that goal.| We offer the following Juno wines for sale:
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Arthouse Shiraz / Mourvedre 2007 Grape Varietals: 85% Shiraz 15% Mourvedre The Vineyard: The Shiraz component was harvested from vineyard blocks in Paarl and the Mourvedre component from our Stellenbosch vineyards. The Paarl vineyards - consisting of dryland bushvine on decomposed granite soils - were morning harvested. The Stellenbosch vineyards, consisting of trellised, irrigated vines on coffee stone were harvested late in February in the early morning hours to bring the grapes in at a cool 16°C. Harvest Details: Paarl (Shiraz) – 22 February at 26.3° balling Stellenbosch (Mourvedre) – 24 February 25.2° balling Winemaking: The Shiraz and Mourvedre grapes were picked full ripe in the early morning and destalked. After crushing the must was cold soaked for a week, before the onset of fermentation. Selected Rhone yeasts strains were used for this wine. The wines were transferred to barrel where malolactic fermentation was completed in a mix of new (15%) and used French and American oak barriques. The wines spent 14 months in barrel before being blended for bottling. The wine received a light filtration prior to bottling. |
Food suggestions: This expressive, well balanced wine makes an elegant partner to a variety of dishes. Roast leg of lamb with fruit or mint will work wonders. Wonderful with pan-roasted duck fillets with a honey and orange sauce. Perfect partner for rich cambozola / gorgonzola cheeses or camembert. ALC: 14.5 RS: 3.3 g/l PH: 3.67 TA: 4.8 g/l |
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Arthouse Chardonnay / Viognier 2008 Grape Varietals: 75% Chardonnay 25% Viognier The Vineyard: The Chardonnay component was harvested from two of our vineyard sites in Darling and Paarl and the Viognier component from our Paarl blocks. The Darling vineyards - consisting of unirrigated bushvine on Oakleaf and shaly soils - were night-harvested to bring the grapes in at a cool 15°C. The Paarl vineyards - a combination of irrigated and unirrigated vines on decomposed granite soils - were harvested in the early morning. Harvest Details: Paarl Chardonnay – 7th February at 23.4° balling Darling Chardonnay – 15th of February at 21.8° balling Viognier – 9th of February at 24.3° balling Winemaking: In the cellar the Chardonnay grapes were whole-bunch pressed. The Viognier grapes were picked ripe, once the skin changed to a slight yellow colour on the shoulder of the bunch, and similarly pressed. Once settled, the Chardonnay juice was fermented in a combination of 10% new French oak, 50% 2nd and 3rd fill French oak, and 40% in stainless steel tanks and the Viognier in stainless with light French oak treatment. In order to preserve the fruity flavours malolactic fermentation was not encouraged. After fermentation, the wine was left sur lie for five months, with battonage weekly on the barrelled wine. The wines were blended before bottling. |
Food suggestions: The crisp, supple fruitiness of the wine would match it perfectly with a prawn, mango and avocado salad. Has enough body to pair successfully with Thai and Indian dishes. Perfect with soft cheeses like Brie, Camembert or Boursault. ALC: 13.5 RS: 3.1 g/l PH: 3.49 TA: 5.8 g/l |
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Arthouse Viognier / Sauvignon Blanc / Chenin Blanc 2008 Grape Varietals: 40% Viognier 30% Sauvignon Blanc 30% Chenin Blanc The Vineyard: The Viognier and Sauvignon Blanc vineyards are situated in the rolling hills of Malmesbury with its dark shale soils. These unirrigated bushvines produce grapes with great concentration and depth of flavour. The Chenin Blanc component is from a combination of vineyard sites at higher elevations in the Piekenierskloof area. The Malmesbury grapes were early morning harvested to bring the grapes in at a cool 16°C. Harvest Details: Viognier – 12 to16 February at 24.8° balling Sauvignon Blanc – 11 to 15 February at 21.4° balling Chenin Blanc – 5 to 8 February at 21.2° balling Winemaking: After being brought into the cellar the grapes were destalked and lightly crushed. The free run juice was drained off and settled overnight. On the Viognier the initial light pressings were added to the free-run juice to add body and intensity and mouth feel. After being drawn off the settled lees 40% of the Viognier was sent to small French oak barrels (1st to 3rd fill) and left sur lie for 5 months. The rest of the wine was cold fermented in stainless steel at 12°C - 14°C for 15 to 20 days. After ferme and left sur lie for 4 months. The wines were blended and lightly filtered before bottling. |
Food suggestions: The bold fruitiness of this white blend lends it well to pairing with spicy foods and dishes with a touch of sweetness such aslamb baked with apricot or prawns served with soaked, dried mango. ALC: 13.5 RS: 2.6 g/l PH: 3.35 TA: 6.0 g/l |
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Cape Maidens Rosé 2008 Grape Varietals: 50% Shiraz 50% Pinotage The Vineyard: The grapes are from two vineyard locations in the Citrusdal and Piekenierskloof areas. The vines consist of a majority unirrigated bushvine on decomposed sandstone. Harvest Details: Mid to late February at a balling of between 23° to 23.5° Winemaking: The grapes were picked early morning, de-stemmed and pressed. Only free-run juice was used. Skin contact was kept to around 12 hours. Cold soaking was done at 18°C and cold fermentation, using selected Rhone yeasts, was done at 13°C for 12 days. |
Food suggestions: This dry Rosé would be good with many fish dishes, especially with salmon and pink-fleshed trout; with cooked lobster dishes and a seafood soup or stew. Wonderful with a variety of hams, Peking duck, rabbit casserole and Thai noodle dishes. ALC: 14.0 RS: 4.1 g/l PH: 3.26 TA: 6.3 g/l |
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Cape Maidens Chardonnay 2008 Grape Varietals: 100 % Chardonnay The Vineyard: The Chardonnay was harvested from vineyard sites in Malmesbury and Citrusdal. The Malmesbury vineyards consist of unirrigated bushvines on shaly soils. The Citrusdal vineyards are irrigated, trellised vines on decomposed sandstone. Harvest Details: Malmesbury vineyards – Mid February Citrusdal vineyards – Early February Balling was between 23.5° and 24.2° Winemaking: The Chardonnay grapes were picked early morning and whole-bunch pressed. Once settled, the juice was cold fermented, with 60% in stainless steel tanks and the remaining 40% in new and used French oak barrels. Malolactic fermentation was not encouraged in order to preserve the fruity flavours. After fermentation, the wine was left sur lie for four months, with occasional battonage. The use of wood was limited in order not to overpower the fruity nature of the wine. The components were blended before bottling. |
Food suggestions: Try pan-fried pork chops drizzled in a mustard sauce. For the vegetarian menu, we can recommend a wild mushroom risotto with parmesan and truffle oil. Cheeses to try are Epoisse, Milleen and Camembert. ALC: 14.0 RS: 3.0 g/l PH: 3.43 TA: 5.8 g/l |
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