WINEMAKER: Abrie Beeslaar

COMPOSITION: 100% Pinotage

ORIGIN: Stellenbosch

AGE OF VINES: 7 to 40 years

IRRIGATION: Supplemental

SOIL TYPE: Decomposed Granite and Hutton

YIELD: 6 – 7 tons per hectare

AGEING POTENTIAL: 5 to 7 years from vintage

PRODUCTION VOLUME: 80 000 cases (6 x 750ml)

FOOD PAIRING: Pizza | Pasta | Barbequed meat | Venison stew | Beef or lamb burgers | Thai cuisine

VINTAGE CONDITIONS: 

A cold and sufficiently wet winter built up strong reserves for the growing season. A warmer August lead to early budding. Ripening conditions were good, with harvest starting 10 days early. This vintage produced wines that are elegant and age-worthy.

WINEMAKING / MATURATION

Fermentation took place in open top concrete fermenters at 280C. The floating skins were punched down mechanically, every 2 hours during fermentation. The juice was drawn off the skins after 3 days. After malolactic fermentation the wine was matured for 12 months in 2nd and 3rd fill 225L French Nevers oak barrels.

TASTING NOTES

Deep purple red colour. A bright, enticing nose of cherries, red and black plums, cinnamon and nutmeg. The palate is packed with cherries, black plums, liquorice, cedar and layers of baking spices. Medium bodied with juicy fruit, refreshing, balanced acidity, fine grained tannins and a long satisfying finish.

ALC 14 % | RS 2.45 g/l | TA 5.5 g/l | pH 3.61 | VA 0.65 g/l