The Wolftrap Wines for warmer weather

Words: Crush

As warmer weather approaches and a calendar full of sunny days becomes a reality, we are on the look out for reasonably priced, lighter wines to enjoy. We love The Wolftrap range of wines as they fit this brief to a tee.

The Wolftrap is a wine drawn from legend. When the Boekenhoutskloof farm was founded, the Franschhoek Valley was far wilder than it is today – as the wolf trap found on the farm goes to show. Today, the mountains are still alive with indigenous animals, including the majestic leopard. No evidence of wolves has ever been found though, so this wine was created to remind us of the mysteries and legends of days gone by.

The Wolftrap Rosé 2015 is a blend of Syrah 44%; Grenache 42% and Cinsault 14%, sourced from the Swartland and Darling. The wine displays a deep salmon pink colour, in contrast to the lighter pink of 2014. The nose is delicate and elegant with Turkish delight and David Austin rose petals in abundance, as well as attractive red cherry, candyfloss and pomegranate fruit. Juicy red berry fruit and especially the cherry notes of the nose follow through onto a juicy palate, with integrated natural acidity. The wine ends clean and fresh with an attractive maraschino cherry note.

A method known as ‘saignée’ or bleeding was used to draw juice from the grapes prior to fermentation. Specially selected rosé yeast strains were used to produce serious berry fruit flavours. The blend was cold-fermented in stainless steel prior to sterile filtration and bottling. No oaking was done.

A beautifully fresh, crisp, bright wine, The Wolftrap Rosé is perfect for a spring and summer aperitif. Offering great complexity for a Rosé, it is also a very versatile food partner to everything from seafood, especially salmon and bouillabaisse, to hot Thai dishes.

Try paired with a delicious dish of Prawn and Mussel Pasta

Prawn and Mussel Pasta

The Wolftrap White 2014, is an unusual blend of Viognier 48%, Chenin Blanc 41% and Grenache Blanc 11%, sourced from Malmesbury and Stellenbosch, has a mouth-watering palate with lively floral aromas of apple blossom and spice and white peach and yellow apple notes on the palate. Fermented and partially aged in French oak, it is medium bodied, elegantly textured with judicious use of oak, delivers depth and richness and has a well balanced natural acidity and a lingering finish. The maiden vintage was awarded Platter’s 2012 Superquaffer of the Year. With its crisp acidity and abundance of fruit, serve well chilled for a classy summer aperitif but it is also a wine that loves food with a lot of character and texture and can stand up to a mild curry or tandoori chicken.

As chief winemaker of Boekenhoutskloof, Marc Kent is responsible for some of the best Syrah-based wines made in the world. But his source of pride seems to be The Wolftrap White. “It’s the bottle that everyone can have in their fridge. It’s so food-friendly and has a range of flavours that make it enjoyable if you just want to have a glass by itself”, says Kent.

Try paired with Whole Roast Tandoori chicken with Apricot and Coriander Chutney


The Wolftrap Rosé, White and Red are packaged with screwcap closures, offer great value and retail nationally at leading liquor stores and grocers for around R40 per bottle. | Twitter

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