2023 Technical Specifications
Alcohol 14.5%
Residual Sugar 3.1 g/L
pH 3.64
Total Acidity 5.7 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Drinking Window 15 to 20 years from vintage
Region Stellenbosch
Soil Shale, Oakleaf, Decomposed granite
Elevation 200.0 meters
Orientation South-Eastern Slope
Vineyard Yield 60 hL/ha
Vine Age 30-year-old bush vines
Fermentation Vessels Concrete Egg
Pressing Method Hand Pressing
Oak Aging 20 months
Oak Details 50% First Fill New Oak
First Fill New Oak50%
Second Fill Oak50%
Oak Types French oak
Barrel Size 225L
Sulfites 114.0 ppm
Production Details 100% Pinotage. 2.5 ha vineyard on Simonsberg slope, north of Stellenbosch. Open top concrete fermentation at 28°C with hand punch downs every 2 hours. Juice drawn off skins after 3 days. Malolactic fermentation completed in barrels. 62 barrels produced.
Tasting Notes
Nose: red currants, ripe raspberry, black cherry compote, cranberries, cedarwood, dried herbs, spice
Palate: juicy dark plum, red cherry, French oak, aromatic spices, earthy, herbal, velvety cocoa, forest berries, exotic spice
Food Pairing grilled meats, dark game, aged cheeses
2022 Technical Specifications
Alcohol 14.5%
Residual Sugar 3.2 g/L
pH 3.74
Total Acidity 5.8 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Drinking Window 15 to 20 years from vintage
Region Stellenbosch
Soil Shale, Oakleaf, Decomposed granite
Elevation 200.0 meters
Orientation South-Eastern Slope
Vineyard Yield 60 hL/ha
Vine Age 29-year-old bush vines
Fermentation Vessels Concrete Egg
Pressing Method Hand Pressing
Oak Aging 20 months
Oak Details 50% First Fill New Oak
First Fill New Oak50%
Second Fill Oak50%
Oak Types French oak
Barrel Size 225L
Sulfites 123.0 ppm
Production Details 100% Pinotage. 2.5 ha vineyard. Above-average winter precipitation; sufficient cold conditions. Handpicked, destemmed, sorted. Open top concrete fermentation at 28°C with hand punch downs every 2 hours. Juice drawn off skins after 3 days. Malolactic fermentation completed in barrels. 62 barrels produced.
Tasting Notes
Nose: cranberry, raspberry, crème de cassis, macerated cherries, oak spice, tobacco leaf, Fynbos shrub
Palate: opulent, decadent, succulent plum, black cherry, French oak, fragrant spices, rustic herbal, rich chocolate, wild berries, exotic spices
Food Pairing grilled meats, dark game, aged cheeses, rich stews
Critics Ratings Tim Atkin MW S.A. Report 2024: 96 points
Tim Atkin MW S.A. Report 202496 points
ABSA Top 10 Pinotage 2024Top 10 Winner
2021 Technical Specifications
Alcohol 14.5%
Residual Sugar 2.4 g/L
pH 3.58
Total Acidity 5.38 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Drinking Window 15 to 20 years from vintage
Region Stellenbosch
Soil Shale, Oakleaf, Decomposed granite
Elevation 200.0 meters
Orientation South-Eastern Slope
Vineyard Yield 60 hL/ha
Vine Age 28-year-old bush vines
Fermentation Vessels Concrete Egg
Pressing Method Hand Pressing
Oak Aging 20 months
Oak Details 50% First Fill New Oak
First Fill New Oak50%
Second Fill Oak50%
Oak Types French oak
Barrel Size 225L
Sulfites 115.0 ppm
Production Details 100% Pinotage. 2.5 ha vineyard. Handpicked, destemmed, sorted. Open top concrete fermentation at 28°C with manual punch downs every 2 hours. Juice drawn off skins after 3 days. Malolactic fermentation in barrels. 62 barrels produced.
Tasting Notes
Nose: cranberry, raspberry, crème de cassis, macerated cherries, oak spice, tobacco leaf, Fynbos shrub
Palate: rich, luscious, powerful, juicy plum, black cherry, French oak, potpourri spices, earthy herbaceous, dark chocolate, bramble berries, Asian spice
Food Pairing grilled meats, dark game, aged cheeses
Critics Ratings Christian Eedes: 95 points
Christian Eedes95 points
Tim Atkin MW South Africa Report 202394 points
2020 Technical Specifications
Alcohol 14.83%
Residual Sugar 2.6 g/L
pH 3.59
Total Acidity 5.7 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Drinking Window 15 to 20 years from vintage
Region Stellenbosch
Soil Shale, Oakleaf, Decomposed granite
Elevation 200.0 meters
Orientation South-Eastern Slope
Vineyard Yield 50 hL/ha
Vine Age 27-year-old bush vines
Fermentation Vessels Concrete Egg
Pressing Method Hand Pressing
Oak Aging 20 months
Oak Details 40% First Fill New Oak
First Fill New Oak40%
Second Fill Oak60%
Oak Types French oak
Barrel Size 225L
Sulfites 111.0 ppm
Production Details 100% Pinotage. 2.5 ha vineyard. Early rains in 2019; even budding and homogenous growth. Premature heat spells triggered early growing season. Cooler nights during ripening contributed to colour, acidity, and complexity. Handpicked, fermented in open top concrete fermenters at 28°C with hand punch downs every 2 hours. Juice drawn off skins after 3 days. Malolactic fermentation completed during maturation. 32 barrels produced.
Tasting Notes
Nose: black fruits, dark chocolate, savoury meats, cinnamon spice
Palate: finely grained tannins, muscular structure, plush red fruit, cranberries, raspberries
Food Pairing dark meats, game, aged cheeses, hearty stews
Critics Ratings Global Fine Wine Challenge 2022: Double Gold
Global Fine Wine Challenge 2022Double Gold
Tim Atkin MW South Africa Report 202296 points
ABSA Top 10 Pinotage 2022Top 10 Winner
Christian Eedes95 points
2019 Technical Specifications
Alcohol 14.5%
Residual Sugar 2.65 g/L
pH 3.63
Total Acidity 5.3 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Drinking Window 15 to 20 years from vintage
Region Stellenbosch
Soil Shale, Oakleaf, Decomposed granite
Elevation 200.0 meters
Orientation South-Eastern Slope
Vineyard Yield 50 hL/ha
Vine Age 26-year-old bush vines
Fermentation Vessels Concrete Egg
Pressing Method Hand Pressing
Oak Aging 19 months
Oak Details 50% First Fill New Oak
First Fill New Oak50%
Second Fill Oak50%
Oak Types French oak
Barrel Size 225L
Sulfites 89.0 ppm
Production Details 100% Pinotage. 2.5 ha vineyard. Handpicked, destemmed, sorted. Open top concrete fermentation at 28°C with hand punch downs every 2 hours. Juice drawn off skins after 3 days. Malolactic fermentation completed. 19 months in 225L French oak barrels (50% new and 50% 2nd fill). 62 barrels produced.
Tasting Notes
Nose: black cherries, Christmas cake, wild strawberries, plums, cinnamon spice, perfumed, earthy
Palate: poised, elegant, fine tannins, broad fruit spectrum, plush, mouth-filling, balanced, savoury notes
Food Pairing grilled meats, dark game, aged cheeses
Critics Ratings ABSA Top 10 Pinotage 2023: Top 10 Winner
ABSA Top 10 Pinotage 2023Top 10 Winner
Wine Enthusiast93 points
Gilbert & Gaillard International Challenge93 points
Tim Atkin MW South Africa Report95 points
Decanter Magazine95 points
Producer Information
Website
Address
Simonsberg Region, Stellenbosch, 7600, South Africa
Email
Owner
Abrie Beeslaar
Cellarmaster
Abrie Beeslaar