Beyerskloof Pinotage Reserve Gift Pack

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Colour: Intense dark red middle
Bouquet: Promising blackberry aromas upfront with lively sweet cedar oak in the background.
Blackberry and plum flavours upon entry with the light hints of cedar oak aromas from Barrel maturation. A wine with excellent balance A long juicy aftertaste.

This wine will pair well with any spicy curries or any lamb on the braai.

variety : Pinotage [ 100% Pinotage ]
winery : Beyerskloof
winemaker : Anri Truter
wine of origin : Stellenbosch
analysis : alc : 14.7 % vol  rs : 1.4 g/l  pH : 3.53  ta : 5.53 g/l  so2 : 90 mg/l  
type : Red  style : Dry  body : Full  taste : Fruity  
pack : Bottle  size : 750ml  closure : Cork  

ageing : Enjoy upon release, but will develop well for up to 10 years.

in the vineyard : Age of vines: 19 years
It is the second year running where we had a cool dry winter which meant not enough rain. We had less than 40% of our normal rainfall leading up to the harvest and the year before that we had 50% less. So at the moment we have big drought issues. At least on the positive side there was less wind for us in Nov/Des. Also less diseases/pests and growth viger in the vineyards due the dry weather. The climate factor that played probably the biggest role in making 2017 a great vintage was the cool nights during January/Feb/ march. In general the grapes were healthy, berries was small and concentrated. On the total yield we were still 20% down on our long term average. Quality of the wines so far looks extremely good with rich dark colours and brilliant fruit on all the red cultivars. Also analytically the wines looks excellent. It a little early but I think this will be another vintage like 2009 or 2015 or maybe even better!

about the harvest: Harvest started on 23 January with Pinotage as usual and was 2 days earlier than last year which means it was our earliest start yet on Beyerskloof. This continued until 8 March where we finished with Cabernet Sauvignon.

in the cellar : 4 days in open fermenters with the cap punched through by hand every two hours. Fermentation temperature was between 25 - 27°C. After malolactic fermentation in stainless steel tanks, the wine matured in 10% new and 90% second/third fill barrels for 14 months.

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