In The Vineyard
Grapes are sourced from vineyards in the Piekenierskloof region. These vineyards are all non-irrigated bush vines and grow on sandy, loam soils. The vineyards are meticulously farmed and managed to yield below 5 tons per hectare.
Second week of February
Grapes are handpicked and cold soaked for 24 hours. Fermentation is initiated with selected yeast strains and is kept under 26°C. During fermentation the cap is punched down 4 times per day for maximum extraction. It ferments dry on the skins and is pressed off to barrel for malo-lactic fermentation. It matures for 14 months in 30% new and 70% second fill and older 225L French oak barrels
This Pinotage is an excellent example of South Africa’s native grape, showcasing an intense and vibrant dark red colour, typical of the variety. The nose reminds of cassis, red fruit, dark chocolate and tobacco notes followed by firm tannins, a definite richness in texture, full body and great length.