Vineyard Information
Cultivar: 100% Pinotage
Region: Walker Bay
Appellation: Stanford
Irrigation: None
Trellis System: Vertical Shoot Positioning
Soil: Clay & “Koffieklip” (Ferricrete)
Climate: Cool with winter rainfall
Harvest Information
Type: Hand picked
Date: 9 Feb 2015
Yield: 7 tons /ha
Wine Making
Wine Maker: Peter Kastner
Consultant: Niells Verberg
Grapes were hand selected, crushed and allowed 2 days cold maceration before yeast inoculation (NT50). Fermentation was done in small bins, punched down four to five times daily. Fermented between 22 & 30°C until dry on skins. Malo-lactic fermentation completed in tank before racking to barrel. Matured in french and Hungarian barriques for 13 months (15% new)
Wine Makers Remarks
Colour: Vibrant purple
Nose: Dark berries, plums and spice with hints of liquorice
Palate: Juicy entry, fruit driven with brooding dark fruit, plums and cloves. Finishes dry with well balanced tannins from judicious wooding.
Food: Roasts, venison, rich meat dishes and flavourful casseroles.
Analysis
Alcohol: 14.63%
Residual Sugar: 2.7 g/L
Total Acid: 5.5 g/L
Free S02: 12mg/L
pH: 3.76