Winemaking

The grapes from bush vine trained Pinotage were handpicked at phenolic ripeness and stored at 10 °C to ensure the finest flavor and freshness. Upon crushing, a temperature of 10 °C was maintained and both skins and juice were left in contact to cold macerate in French oak tanks for 6 days. This approach provides improved color and flavor stability.

Upon fermentation, flavour and color is allowed to develop for a period of 4 weeks before the wine is transferred to 100% French oak 225l barrels for 16-18 months. The use of predominantly older French oak allows the wine to retain fruit flavors and extract tannin from the oak, resulting in a balance of fruit and spice aromas, together with a well structured mid pallet.

Vintage

Climatic condition leading up to and during the 2016 harvest was warmer and drier than usual, resulting in lower yields during harvest due to smaller berry size. Consequently, red wines produced in 2016 were darker in colour, concentrated with fruitful aromas and velvety tannins. Careful berry selection during harvest was important for good quality

Winemaker's comments

An elegant expression of SA’s national grape, with aromas of raspberry, dark chocolate and hints of violets on the nose. The pallet is well structured but refined with integrated, tasty tannins.

Terroir

Climate, soil, altitude and slope orientation are essential elements required in capturing as much varietal character as possible. The climate is mild to warm with southern winds, ensuring grapes are cooled to optimum temperature for maximum character and flavour. Soils are predominantly medium textured and an average annual rainfall of 800 mm ensures minimal irrigation.