Crushed and destemmed into a large fermenter. Cold soaked for a short duration. Priority on developing elegance & fruitiness, avoiding bitterness and harsh tannins that Pinotage is normally renowned for (coming largely from the skins and pips). We also wanted to retain the underlying spicy minerality from the local soils. Relatively short fermentation of a week, solely of free-run juice.
No pressings 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. No sulphur addition in tank. No residual sugar as fermented dry, and none added, leaving us the luxury of bottling without fining or sterile filtration and allowing all the juicy fruit flavours, the rich colour and berry ripeness to stay in the bottle and not in filter sheets.
- IMPORTED - South Africa
- South Africa
Winery Tasting Notes
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 that have so often made Pinotage infamously awful.
Using free-run juice only is reflected in the red cherries, violets and 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. Even slightly chilled. Now we’re hooked, we’ll be making a lot more like this...