Grapes were selected and harvested by hand to ensure optimum quality. After de-stemming grapes were cold macerated whole berry for 6 days to exctract colour and flavours before fermentation. The wine was fermented with Natural Yeast with regular punch downs to extract more colour, flavour and tannins. Malolactic fermentation was
Finalist in 2016 Absa Top 10 Pinotage.
2016 Novare Terroir Awards - Best Pinotage in Walker Bay
Natural Fermentation is slower and results in much longer fermentation and results in more time for skin contact. This gives this wine more intense and more complex flavour profile. The wine is rich, full bodied with attractive dark red fruit, subtle oak spice, and sweet nuances of vanilla.