VITICULTURE:
The grapes for this wine came from a nine year old Pinotage block
planted in Glenrosa-Scali type soil.
WINEMAKING:
The grapes are harvested at optimum ripeness to ensure good fruit
with a dark red colour. The grapes are destemmed and crushed at the
cellar. Cold maceration is applied for two days before fermentation to
extract as much colour and flavour as possible.
After fermentation is started, the wine on the skins is left to ferment.
During fermentation process the skins and must is continually mixed
for optimum flavour and colour extraction as well as even
fermentation. After completion of the fermentation process the skins are pressed to
obtain the dry wine. First fill and second fill French Oak barrels used
for wood maturation.
TASTING:
Strong plum flavours with velvety tannins. Well structured, yet elegant
and soft, medium-bodied with a fresh and superbly balanced finish