The grapes for the Beeslaar Pinotage is sourced from a 2.5 ha vineyard, situated on a south-eastern slope at about 200m above sea level, and is in close proximity to the Simonsberg mountain north of Stellenbosch. The area gets around 650mm of rain a year mainly through the winter. One of the key quality factors is the south-easterly wind that blow through most of the summer, that does not only cool down the vineyards, but also limits the growth of the bushvine plants.

The predominantly shale soils found in this vineyard imparts a unique earthy character to the wine, while the old bush vines always result in a smaller bunch and berry size, producing a wine of immense colour and flavour concentration.

The winemaking philosophy is simple: open top concrete tank fermentation, with regular puchdowns of the skins every two hours.

This ensures a homogeneous, lower temperature distribution throughout the vessel to avoid the extraction of unwanted harsh phenolic compounds, while also exposing the fermenting juice to more oxygen which in turn helps to fix the colour of the wine.

After 3 days the juice is drawn of the skins, which are then pressed.

The wine is then transferred to 225L oak barrels, where malolactic fermentation and maturation will follow for a period of around 20 months.

The Beeslaar Pinotage is always a true expression of an incredible vineyard site and displays the power and concentration derived from these old bush vines.

VINTAGE CONDITIONS

Early rains in 2019 ensured a build-up of reserves in the vines, resulting in even budding and homogenous growth. Premature heat spells triggered the growing season to start slightly earlier than usual. Cooler nights during the ripening phase contributed excellent colour, vibrant acidity and pronounced complexity.

VINIFICATION

Handpicked grapes were destemmed, sorted and fermented in open top concrete fermenters at 280C. The skins were punched down by hand, every 2 hours during fermentation. The juice was drawn off the skins after 3 days. Malolactic fermentation and maturation took place for 20 months in 225L French oak barrels (40% new and 60% 2nd fill).

TASTING NOTES

Deep ruby-red colour, with brooding aromas of black fruits, dark chocolate, savoury meats and a touch of cinnamon spice. The finely grained tannins add a muscular structure to the wine, and is beautifully supported by a plush red fruit profile, with flavours of cranberries and raspberries. The hallmark elegance, balance and the long, dry finish completes a luxurious wine.

‘ANALYSIS

ALC 14.83% | RS 2.60 g/l | TA 5.7 g/l | pH 3.59 | TOTAL SO2 111 mg/l