WINEMAKER: BRUCE JACK
A Capetonian whose curiosity and palate has taken him the length and breadth of the globe, Bruce has studied Political Science and Literature at the University of Cape Town, read his Masters in Literature at St Andrew’s in Scotland, and graduated with a winemaking degree from the University of Adelaide, Australia. He has made wine all over the globe, including Australia, Spain, California, France, Chile and of course, South Africa.
Bruce is a surfer, pioneer, farmer, writer, entrepreneur, raconteur, maverick and the most passionate of winemakers.
WINEMAKER: TRIZANNE BARNARD
Beautiful supercharged Trizanne Barnard has years of international winemaking experience and her own signature brand. Her passion lies here 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 and the Overberg, from dryland bush vines in the warm Swartland, and from the cold, high slopes of the Piekernierskloof. And when her workday is done, she heads to the ocean along with her husband and two young sons to surf the waves of the Southern Peninsula. Her love of nature and search for balance is captured in the Bonfire Hill wines.
BONFIRE HILL EXTREME VINEYARDS RED
An intriguing, inviting blend of red summer fruits, spring fynbos flowers, Indian spice and just a hint of toasty oak on the nose. The palate is surprisingly decadent, rich, with almost creamy tannins. You’ll find raspberries, blackberries, ripe plum and a hint of pepper, spice and leather on the palate. It is balanced, with just the tiniest prod of refreshing, salty acid, like a playful poke of Neptune’s trident.
t/a: 5.5 (g/l)
r/s: 2.5 (g/l)
WINE OF ORIGIN: WESTERN CAPE
BONFIRE HILL EXTREME VINEYARDS WHITE
Welcome to complex, ripe aromas of citrus and peach, backed up by the faintest sprinkling of fresh thyme and vanilla. The aromas introduce a palate altogether more complex, with rich, more-ish, juicy stone fruit, wrapped up in crunchy, refreshing, grapey acidity. Mouth-filling, delicious and succulent.
t/a: 5.9 (g/l)
r/s: 3.0 (g/l)