Fairview Primo Pinotage 2009

Name: Fairview Primo Pinotage 2009
Brand: Fairview
SKU: 28082

Winemaker's Comments
We had good rain through the growing season and there was a cool ripening season. With lengthy ripening on the vines, the flavours and tannins are complex and refined. We have returned to the Primo vineyard for the 2009 due to the exceptional quality of the vintage. Anthony de Jager

Tasting Note
Deep red colour with purple touches. Intense cherry and perfumed violet on the nose, with underlying notes of smoky oak and sweet spice. Ripe plum and spice on the palate with a firm structure worthy of time in the bottle.

variety : Pinotage [ 100% Pinotage ]

winery : Fairview Wines

winemaker : Anthony de Jager

wine of origin :

analysis : alc : 14 % vol rs : 3.1 g/l pH : 3.59 ta : 6.3 g/l

type : Red style : Dry wooded

pack : Bottle size : 0 closure : Cork

AWARDS

2009 Vintage
2011 ABSA Top 10 Pinotage

2007 Vintage
2008 ABSA Top 10 Pinotage

2024 ABSA vintage Pinotage - 90+

in the vineyard : As Pinotage is South Africa's very own grape, I have spent a large part of my life in pursuit of locations that express the uniqueness and show-stopping ability of this varietal. During my travels, I have found many beautiful and unusual vineyard settings. Primo Pinotage is our selection of the finest wine of the vintage, selected from sites that allow the varietal to find its true expression.
To Life! Charles Back.

In The Vineyard
Primo Pinotage harvested from a property in Agter Paarl. The vines grow under dry-land conditions in duplex (Glenrosa/Klapmuts type) souls - light textured topsoil with a well drained, high water retention capacity subsoil. The vines are grafted onto rootstock R99. Vines are trellised, and subjected to careful canopy management and crop control. In 2009 we reduced the crop to one bunch per shoot in a prime section of the vineyard. This assists to achieve concentration of flavour and texture in the wine.

about the harvest: Grapes were hand harvested at 25.5° balling.
Harvest Date: 17 February 2009

in the cellar : The bunches were destalked but not crushed, and were fermented using L2226 yeasts in open top 500 litre barrels. Once primary fermentation was completed, the wine was immediately pressed off and transferred to American oak barrels. 40% of the barrels were new. The malolactic fermentation lasted for 2 months. Once Malolactic fermentation was completed the wine was racked, sulphured and returned to a combination of French and American oak barrels for a further 12 months (total of 14 months in barrel). The wine is bottled unfined and lightly filtered.

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