Good expression of cool-area Pinotage. Red fruits and a touch of black cherry,combined with hints of toasty oak, dominate on the nose. The entry on the palate is silky, with elegantly soft tannins ( typical of Durbanville terroir ) and a big, juicy mouthfeel rounding off the wine.
In The Vineyard
The grapes were sourced from a 18 year-old vineyard, yielding 10 tons/ha. Dry-land vineyards with Hutton / Clovelly soils, on a north-facing slope. The vineyards are hedge-trellised and spur-pruned. Intensive canopy management is used to control vegetative growth. The aim is to obtain optimal sunlight penetration and aeration to prevent botrytis development.
About The Harvest
The grapes were hand-picked, de-stalked and crushed into closed stainless steel fermentors, as well as traditional open “kuipe”.
In The Cellar
The crushed fruit was cold-soaked for 3 days prior to fermentation with yeast strain NT50 and Exotics. Pump-overs occurred twice daily, including an aerated pump-over. The open fermentors were punched down every 4 hours, with one delestage ( “rack and return” ) performed during alcoholic fermentation. Fermentation lasted 6 days with a maximum temperature of 27º C. The wine was pressed at 3°B. 10% of the wine was sent to barrels for malolactic fermentation, while the balance completed malolactic fermentation in tank. For barrel maturation, 80% French and 20% American oak was used, comprising 30% new wood ( ¾ Vicard French, ¼ Nadalie American ) with the balance made up of 2nd and 3rd fill barrels with inserts. The wine was matured for 12 months.
2008 vintage: ABSA Top 10, Veritas Gold
2009 vintage; ABSA Top10, Michelangelo Double Gold, Sue van Wyk Trophy for Pinotage of the Year ( Michelangelo 2010 )
2010 vintage: ABSA Top 20 finalist
2011 vintage: ABSA Top 10, Michelangelo Gold, Top 100 SA Wines
Gold, MA 2014