This unique style of Pinotage is a perfect accompaniment to salmon, roast venison and even chocolate mousse.
In The Vineyard
Grapes were sourced from six farms in Wellington area, each farm with its own terroir, bringing something unique to the blend.
In The Cellar
Cold soaking for 12 hours. Inoculation with yeast. Aerated pump overs every 3 hours for 25 minutes to extract sufficient colour, tannin and aroma. Pressed at 2,5° B and completed alcoholic fermentation on French oak inserstave. Malolactic fermentation was completed on the primary lease and staves. Racked after malolactic fermentation and put back on oak staves for 6 months. Bottled beginning of September.