By handling the grapes and the ferment as we did, we were able to focus all of the good aspects of Pinotage’s heritage into the bottle (cherry fruit related to Pinot, spiciness related to Cinsault) and avoid all of those less desirable that have so often made Pinotage infamous. Free-run juice only was used which displays red cherries, violets and a juicy palate, which finishes with balance, length, a touch of minerality and some really funky spice. Definitely a Pinotage you can drink a bottle of on your own.Evenslightly chilled. Now we’rehooked, we’ll be making a lot more like this...
Everything was destemmed (but not crushed) into a large fermenter, so all of the berries stayed intact to carry-out carbonic maceration, then cold soakedfor a short duration. Our priority is always on developing elegance & fruitiness and avoiding bitterness and harsh tannins for which Pinotage is notorious. We also wanted to retain the underlying spicy minerality from the local soils. Relatively short fermentation of a week took place, solely draining the free-run juice. No pressings were used whatsoever, again with elegance in mind. The wine was matured in stainless steel tank using the natural CO2 content in the wine on the lees to act as protection. We added no sulphur in tank leaving us the luxury of bottling without fining or sterile filtration and allowing all the juicy fruit flavours, the richcolourandberry ripeness to stay inthe bottleandnot infilter sheets.
Grape: 100% Pinotage