Marinated lamb, chargrilled aubergine or portobello mushrooms.
Young, bright, fruit driven Pinotage with dark black spice.
The vineyards for this fruity yet elegant Pinotage are cultivated in the Swartland area with its rich granite and shale soils. Harvested at optimum ripeness to ensure fruit driven notes and soft tannins, the grapes are crushed and fermented in stainless steel tanks between 63º to 72ºF. Pump-over takes place twice daily to wet the cap and aerate the fermenting wine, and once daily at the end of fermentation to not extract too many tannins. Wine is fermented down to five grams of residual sugar and pressed before being pumped back into stainless steel tanks. This ensures soft tannins and no-over extraction of any harsh tannins. Malolactic fermentation follows and the wine is kept on the lees until bottling to ensure great mouth feel.