Technical Specifications
Alcohol 14.65%
Residual Sugar 2.7 g/L
pH 3.72
Total Acidity 5.7 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Pinotage
Pinotage100%
Region Swartland
Soil Hutton soils, Decomposed granite soils
Grapes Picked February 19
Vine Age 22 years (trellised), 23 years (bush vine)
Fermentation Vessels Oak Barrel
Oak Aging 18 months
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types French
Barrel Size 300L
Fining Agents fined
Production Details Harvesting occurred at optimal ripeness of 25.4° Balling. Picking was done by hand in the early morning to ensure that the grapes arrived cool at the cellar. Cold soaking was done for 24 hours before inoculation of yeast. Colour and tannin extraction was done by means of pump-overs every 4 hours. Alcoholic fermentation lasted for 6 days and temperatures peaked at 26°C. Grapes were pressed at 4° Balling and press juice blended with the free-run. The wine underwent MLF in 300L French oak barrels of which 20% was new and the rest 2nd and 3rd fill and then matured for 18 months before it was racked, fined and bottled.
Tasting Notes
Nose: red fruits, aniseed, cinnamon
Palate: full-bodied, velvety texture, raspberry, strawberry
Food Pairing Seared Duck Breast with cranberry jus, Indian curries, Venison, Gouda Cheese
▸ Sources (2)
Producer technical sheet (PDF) (local reference)
Producer Information
Website
Address
R60 Road between Worcester and Robertson, Worcester, 6850, South Africa
Phone
+27 (0)23 615 1505
Owner
Danie Rust
Cellarmaster
Pierre Wahl