Old Vine certified
Two pickings were done from each vineyard, providing us with berries with varying characteristics. This, in turn, gave the final blend more character and depth. All of the grapes were hand-picked early in the morning, packed in crates, and rested in a cold room for 24 hours.
Bunch sorting was done the next day, after which the grapes were transferred to open-top fermenters – 15% whole bunch, and the rest destemmed and as whole berry. It cold-soaked here for 3 days before natural fermentation started, supported by one punch-down per day.
Once fermentation was completed, the wine was left on the skins for 10 days before pressing, and then transferred into a combination of old 300L and 500L barrels. The vintage was then allowed to mature for 10 months before it was racked, blended, and bottled.
Nose: Aromatics of bright red cherries, plum, dried herbs and spice
Palate: Vivid fruit, chalky structure with a balanced acidity
Vineyard: This wine is a blend of two different vineyards, both of them are dryland bush vines, which grow within decompose granite soils
Vine age: 49 & 23 years old
Yield: Average 5 tons/ha
Total production: 4500 bottles
ALCOHOL 12.7 % | PH 3.8
RESIDUAL SUGAR 1.1 g/L
TOTAL ACIDITY 5.1 g/L
TOTAL SULFUR DIOXIDE 60 mg/L
“Great to see Pinotage being taken seriously by a new-waver. Transparent crimson. Lifted cranberry nose that’s full of savour and character and seems on another planet from traditional Pinotage. Really juicy with raspberry fruit. With its crackling texture and fragrance, it almost reminds me of a Loire Cabernet Franc, even though there is no reason whatsoever why it should. Packed with flavour not alcohol. Well done! “
Jancis Robinson MW, Pinotage 2019