WINEMAKER: Abrie Beeslaar

COMPOSITION: 100% Pinotage

ORIGIN: Simonsberg, Stellenbosch

VINES: 32 to 66 year old bush vines

IRRIGATION: None – dry land vineyards

SOIL: Decomposed Granite and Hutton

YIELD: 5 tons per hectare

AGEING POTENTIAL: 10 to 15 years from vintage

PRODUCTION: 12 000 cases (6 x 750ml)

FOOD PAIRING

Spicy Asian-style dishes | Aromatic curries Venison meat | Seared game fish | Duck

VINTAGE CONDITIONS

The carry-over effect of the previous three year’s drought was still visiblein this vintage, despite the higher rainfall during the season, and it delivered a smaller crop, but of high quality. Despite the relative low water stress, the cool weather contributed to smaller berries, and lessirrigation was needed in this growing season.

WINEMAKING / MATURATION

Fermented in open top concrete fermenters at 28⁰C. The floating skins were punched down by hand, every 2 hours during fermentation. The juice was drawn off the skins after 3 days. After malolactic fermentation the wine was matured for 16 months in 80% new and 20% second fill 225LFrench Nevers oak barrels.

TASTING NOTES

Vibrant aromas of blueberries, ripe plums, black cherries, cinnamon and vanilla on the nose. The palate is sultry and luxurious, with densely packed flavours of berry compote, wild bramble, plum tart and spicyChristmas cake. Ripe tannins are beautifully intertwined between thelayers of fruit, adding a dense and broad texture to the wine. The subtle spicy tones and plush black cherry flavours on the lingering finishcompletes a very elegant and ageworthy wine.

ANALYSIS

ALC 14.95% | RS 2.5 g/l | TA 5.3 g/l | pH 3.87 | FREE SO2 45 mg/l | TOTAL SO2 93 mg/l | VA 0.65 g/l