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