Winemaking Procedure:The grapes were hand picked on Warwick Estate, sorted and fermented in open top fermenters with daily pump over’s and punch downs. The Pinotage was allowed to ferment 2/3 of its sugar on the skins and then pressed and finished fermentation in tank. After alcoholic fermentation the wine was racked to 2nd and 3rd fill 225 l French oak barrels to start Malolactic fermentation (MLF). After MLF the wine was racked back to tank, sulphured and returned to barrel for 14 months. Before bottling a small amount of Cabernet Sauvignon was blended into the Pinotage to lift the fruit component and a rough filtration was done.
Winemaker’s comments:The wine has a deep and intense garnet colour. The nose shows ripe cassis, cedar wood and dark chocolate flavours. The palate is full round with ripe subtle tannins.
Serving temperature:16-18° Celsius
Food recommendations:Roast leg of Venison, ostrich fillet and a paneer and fenugreek curry.
