Degrees balling at harvest: 24 – 26 B
Cold soaking for 12 hours. Inoculation with yeast. Aerated pump overs every 3 hours for
25 minutes to extract sufficient colour, tannin and aroma. Pressed at 2,5 B and completed alcoholic fermentation on French oak inserstave. Malolactic fermentation was completed on the primary lease and staves. Racked after malolactic fermentation and put back on oak staves for 6 months. Bottled beginning of September
Situation Of Vineyards:
Grapes were sourced from 6 farms in the Welllington area, each with its own terroir, bringing something unique to the blend.
On the nose distinct coffee, rich dark chocolate and baked plums. The ripe subtle tannins create a wine to be drunk very young. This unique style of Pinotage is a perfect accompaniment to salmon, roast venison and even chocolate mousse