Winemaker: Abrie Beeslaar
Variety: 100% Pinotage
Age of Vines: 5-20 years
Soil: Decomposed granite and Hutton
Yield: 6-7 tons/ha
Vinification: Fermentation in open concrete fermenters @ 28C Cap was punched manually every 2 hours and juice was drawn off the skins after 4 days.
Maturation: For 14 months in 2nd- and 3rd-fill French oak barrels
Description: A complex fruit-forward wine with hints of red fruit, yellow plums and savoury chocolate flavours. 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.
14.0% alc/vol; Free SO2 51; Total SO2 99; pH 3.66; TA 5.7; RS 3 VA 0.75
Tasting note from First Glass wine retailer in Auckland on 26 May 2016:
“Inky black red with blackberries and raspberries filling the bouquet and its spicy and peppery in the palate with juicy red and black fruits and soft pillowy tannins that have a firm centre. Fresh, clean and youthful with a touch of tar, a charry note to the creamy oak and a juicy disposition to the finish where woody herbs notes are offset by a touch of peach. The back label suggests a long cellaring time but the fruit is so generous I think its will be pretty darn drinkable with char-grilled lamb ribs. 14% alc.”