Landskroon Pinotage 2003

Veritas 2005 - Silver
Wine Magazine Best Value for Award for 2006
A medium bodied wine with spicy, fruit flavours, complemented by good oakiness and a lengthy finish. This wine can be enjoyed now, but will improve with further maturation.

To buy our wines in South Africa, please click here

variety : Pinotage [ 90% Pinotage, 10% Shiraz ]

winery : Landskroon Wines

winemaker : Paul de Villiers

wine of origin : Paarl, Coastal Region

analysis : alc : 14.50 % vol rs : 2.20 g/l pH : 3.10 ta : 5.80 g/l

type : Red style : Dry body : Medium taste : Fruity

AWARDS

Veritas 2005 - Silver
Wine Magazine Best Value for Award for 2006

ageing : 3 - 6 years/

in the vineyard : Origin: Paarl, Coastal Region
Climate: Winter Rainfall approximately 600mm per annum. The estate is situated along the south western slopes of Paarl Mountain at an altitude of between 140 and 250 meters and benefits from cooling summer breezes from the Atlantic Ocean.
Irrigation: Limited irrigation of between 50 and 100mm is applied during drier summers in order to allow for optimum development and ripening of grapes.
Soils: Vary from decomposed granited to well drained sandy loam with gravel underlays.
Coopers: Sylvain, Schahinger & Trust.

Age of vines: 5 - 20 years
Clones: P148B
Rootstock: R99/110 - 14
Vines per hectare: 3000
Soil: Decomposed granite
Trellising: Trellised and bush vines
Yield: 8 tons per hectare

about the harvest: Grapes were harvested at 24Â° Balling.

in the cellar : The grapes were destemmed and transferred to open and closed stainless steel fermentation tanks. After the addition of selected yeast, the juice, together with the skins, were allowed to ferment at controlled temperatures of 25ÂºC and 28ÂºC. During fermentation, skins that tend to rise to the top were regularly pushed down or fermenting juice were pumped over the cap to cool the cap and to optimise flavour and colour extraction. At 5Â° Balling juice was drained from the skins and fermentation allowed to continue in closed tanks. Any juice remaining in the skins were recovered with the use of a gentle tank press. After allowing for malolactic fermentation the wine was racked from the lees and transferrerd to 225L oak barrels for maturation.

email the winery

email this page

find our wines in :