Tiny berries allowed the production of wines with highly concentrated varietal character. Whole bunch fermentation, punch down by hand twice per day. Fermentation lasted 14 days, after fermentation the wine was basket pressed and placed into older barrels. The wine underwent full malolactic fermentation in the barrel. After MFL was completed the wine was given a racking and sulphur. The wine then spent a further 6 months in barrel, 9 months in total before bottling in December 2017. Perfumed and complex, it's a beautiful expression of this now in-vogue workhorse variety.
One can imagine the brief given to Abraham Izak Perold who perfected the crossing of Pinot Noir and Cinsault in 1924: ‘Professor, we want you to create a uniquely South African grape variety that has all the nobility of Pinot Noir but the high-yielding potential of Cinsault’. Pinotage is what...
This hand crafted boutique wine has been matured for more than 18 months in French oak barrels and bottle matured. Intense Ruby Garnet in colour. Plums, dry prunes, damsons and cherries with hints of dry mint, cinnamon and violets and notes of spices and herbs. Full and rich, juicy and appealing....
A spicy full bodied red wine, with white pepper undertones. Slight French oak gives this wine a soft tannin structure with smooth mouth feel. Combining dark berry fruit with spicy richness makes this wine a drinking pleasure. Able to age for five years.
This lower alcohol unwooded blend of 86% Pinotage and 14% Cinsault is made from grapes sourced from old vineyards in the Swartland appellation, for open generosity of palate in the year of production. The richness and depth of the Pinotage is freshened by the lightness and brightness of the Cinsault....