About the wine
Sourced from 40-year-old dry-land bush vine Pinotage grown on deep weathered granite soils with coarse gravel. Half of the berries were kept whole, while the remaining berries were crushed gently into a satellite tank and deposited into an open fermenter. The must was given a cold soak for 6 days at 9°C. The juice was pumped over twice daily during this period. The tanks were then heated to 16°C and fermentation allowed to start naturally. The fermentation temperature was allowed to peak at 28°C. The fermenting cap was manually punched down three times daily, with one additional pump-over per day. After fermentation, the wine was drained into 55% new and 45% second-fill Allier French oak barrels. The press fraction was kept separate. Malolactic fermentation was completed in the barrels. Care was taken during the fermentation process not to over-extract this old-vine Pinotage. Wine left on lees for 10 months, then racked, blended & returned to barrel. After 22 months in barrel, the wine is racked, lightly filtered prior to bottling.
Its deep, dark purple colour, prominent dark fruit, red berry and ripe cherry flavours are followed by seductive spice and violet nuances. The pallet is textured and full-bodied with plush fruit and wild scrub notes, encapsulated in silky tannins ending in a long finish.