Winemaker: Abrie Beeslaar
Variety: 100% Pinotage
Climate 2017 vintage: Long, cold and wet winter with a slow steady ripening period.
Age of Vines: 5-20 years
Soil: Decomposed granite and Hutton
Yield: 6-7 tons/ha
Vinification: Fermentation in open concreete fermenters @ 28C Cap was punched manually every 2 hours and juice was drawn off the skins after 3 days.
Maturation: For 14 months in 2nd-fill French oak barrels
Description: A complex wine with hints of red fruit and mocha. Elegant tannin structure with good length and dry finish. Can mature a further 6-8 years.
Food suggestions: Red meat, pasta with strong-flavoured sauces, spicy dishes.
14.5% alc/vol; Free SO2 55; Total SO2 90; pH 3.66; TA 5.4; RS 1.7 VA 0.6