Chemical Analysis

Alc: 14,6%; free SO2: 56; Total SO2: 109; pH: 3,58; T/A: 5,7; Residual Sugar: 2,7; V/A: 0,74.

Winemaker: Abrie Beeslaar

Varieties: 100% Pinotage

Origin: Simonsberg, Stellenbosch

Climate: A warm dry winter with hot day the picking season

Age of vines: 30-65 year old bush vines

Irrigation: None – dry land

Soil: Decomposed granite and Hutton soils

Yield: 5,0 tons/ha – 3250 litre/ha

Vinification

Fermentation took place in open concrete fermenters at 28°C. Cap was punched manually every 2 hours and the juice was drawn off the skins after 3 days.

Description

A complex wine with red fruit flavours. Big, elegant and ripe tannin structures. Will over time show more secondary and forest floor characteristics.

Maturation

Matured for 16 months in 225 litre French Nevers oak barrels – 80% new and 20% 2nd fill.

Ageing Potential

Can under decent conditions mature for 15 to 20 years.

Food suggestions

A fantastic food wine – serve with duck, game, lamb, smoked pork and Asian-style dishes.

Tasting notes

Deep purple colour. Intense aromas of black plums, red and black berries, vanilla and aromatic sweet spices. This vintage offers good complexity with layered red and black fruit flavours which are balanced and accessible, but will continue to develop savoury notes with bottle age.