Terroir Selection

Pinotage

R215.00

Type Single Varietal
Ecological Status: Vegan – Certified Organic (in transition)
Appellation: Estate Wine of Origin Walker Bay
Soil: High Alkaline Maritime Limestone
Rootstock Year of Planting: Richter 99 2004
Cultivars Clones: Pinotage PI48A
Harvest: Multiple Passages by Hand
Pre-Cooling: 1 Night at 5°C in Cold Room
Sorting: Multiple Passages by Hand
Destemming/Crushing: Before Pressing
Pressing: Bucher Pneumatic Press
Wild Yeast Fermenting: 1,000 ltr Vats with Regular Punch-downs by Hand
Maturating: Barriques 2nd/3rd Fill French/Hungarian/American
Yeast Addition Filtrating: None None
Harvest Date: 24.02.2016
Pressing Date: 13.03.2016
Blending Date: 18.10.2017
Bottling date: 13.11.2017
Maceration Period thereof Cold: 4 Days 4 Days
Alcoholic Fermentation Period: 12 Days
Share Anaerobic Malolactic: 25% 100%
Average Yield Balling: 39 hl/ha 25.0°Bx
Alcohol Residual Sugar: 15.0% 2.0 g/ltr
Acidity Addition Total Acidity pH: None 5.1 g/ltr pH 3.7
Tannin Addition Total Extract: None 30.5 g/ltr
Total Sulphur thereof free: 0.067 g/ltr 0.018 g/ltr
Production: 5,828 btl à 0.750 ltr

Chemical Analysis before Bottling


Release Date: Q4-2020

Type Single Varietal
Ecological Status: Vegan – Certified Organic (in transition)
Appellation: Estate Wine of Origin Walker Bay
Soil: High Alkaline Maritime Limestone
Rootstock Year of Planting: Richter 99 2004
Cultivars Clones: Pinotage PI48A
Harvest: Multiple Passages by Hand
Pre-Cooling: 1 Night at 5°C in Cold Room
Sorting: Multiple Passages by Hand
Destemming/Crushing: Before Pressing
Pressing: Bucher Pneumatic Press
Wild Yeast Fermenting: 1,000 ltr Vats with Regular Punch-downs by Hand
Maturating: Barriques 2nd/3rd Fill French/Hungarian/American
Yeast Addition Filtrating: None None
Harvest Date: 22.02.2017 to 02.03.2017
Pressing Date: 12.03.2017 to 20.03.2017
Blending Date: 28.11.2018
Bottling date: 21.12.2018
Maceration Period thereof Cold: 4 Days 4 Days
Alcoholic Fermentation Period: 13 Days
Share Anaerobic Malolactic: 25% 100%
Average Yield Balling: 36 hl/ha 24.8°Bx
Alcohol Residual Sugar: 14.6% 2.6 g/ltr
Acidity Addition Total Acidity pH: None 5.1 g/ltr pH 3.7
Tannin Addition Total Extract: None 30.4 g/ltr
Total Sulphur thereof free: 0.064 g/ltr 0.018 g/ltr
Production: 7,781 btl à 0.750 ltr

Chemical Analysis before Bottling

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Tasting Notes

Upfront ripe cherries and plums with some herbal notes on the nose. On the palate the aromas follow through with pleasant well rounded soft tannins. This wine will continue to evolve in years to come.

– Tariro Masayiti

A fresh, fine-tannined pinotage with bright berries, hints of chocolate and some hazelnuts. It builds on the palate with lots of fruit and ripe tannins. Drink or hold.

– James Suckling // 92 Points

Ripe plums, black cherries and liquorice with some fynbos notes on the nose. On the palate the aromas follow through with soft, well rounded tannins. This wine will continue to evolve in years to come.

– Tariro Masayiti

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