This wine has a deep red colour with purplish edges. On the nose it shows ample red berry fruit with a sweetish fruitcake character enhanced by a spicy oak finish. Full-bodied on the palate with ripe plum flavours, this robust red is supported by a good tannic backbone, which will soften with time.
This wine is perfect with grilled lamb and poultry, pork roasts and game fish and is an ideal accompaniment to classic Cape cuisine such as Bobotie and Malay curries.
variety : Pinotage [ 100% Pinotage ]
winemaker : Wim Truter
wine of origin : Stellenbosch
analysis : alc : 14.26 % vol rs : 2.68 g/l pH : 3.62 ta : 5.28/ g/l
type : Red body : Full taste : Fruity wooded
pack : Bottle size : 750ml closure : Cork
in the vineyard : Terroir
Climate, soil, altitude and slope orientation are selected to capture as much varietal character as possible. The climate is mild with south and east-facing slopes offering natural protection against late afternoon sun. Cooling breezes from the Atlantic Ocean ensure rich, slow growing crops. The soil is predominantly medium textured and well-drained with good water holding capacity.
Vineyards
Viticulturist: Bennie Liebenberg
The grapes were selected from four different vineyard blocks situated around the Bottelary Hills, were planted in 1987, 1994, 1996 and 1997. Two of the vineyards are bush vines and the remaining trellised. The soils consist of deep decomposed shale (bush vines) and granite (trellised vines), with good water retention. Yields for the bush vines were 6 to 8 t/ha and the trellised vineyards 10 to 12 t/ha. Supplementary irrigation was given during the latter stages of the season to ensure full ripening. Pest and disease control is implemented according to South African subjective IPW standards.
in the cellar :
Cellarmaster: Andrea Freeborough,
Winemaker: Wim Truter
After crushing the grapes, the must was cold soaked for 5 days at 10ºC and inoculated with selected yeast. To preserve fruit flavours, fermentation was controlled at 25ºC. Colour and gentle tannin extraction was performed by pump-overs. Malolactic fermentation occurred naturally. The wine was matured for 12 months in a combination of second and third-fill French and American oak barrels.