Forward wild fruit, prune and youngberry with toasted cedar, vanilla and gun smoke. The palate starts out racy, with a red fruited bright core and firm tannins, developing further complexity of sour cherry, cola, green olives and smoke. A distinctive expression of the variety.
Delicious served with barbecued ostrich steaks or springbok fillet.
ageing :
This Pinotage is accessible now as a treat with cured meats, but will also age comfortably for the next 5 years.
19 Year old bush vines planted in weathered granite soil. Yield of 4.2 tons per hectare – all dry land, unirrigated.
Grapes were picked at full ripeness (25° Balling).Yield of 4.2 tons per hectare.
Grapes were fermented in stainless steel tanks and pumped over 3 - 4 times a day. After a light pressing the Pinotage underwent malolactic fermentation before going into 30% new French oak barrels for 24 months.
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