Winemaking Techniques
Harvesting occurred at optimal ripeness of 25.4° Balling. Picking was done by hand in the early morning to ensure that the grapes arrived cool at the cellar. Cold soaking was done for 48 hours before inoculation. Extraction was done by means of punch-downs every 6 hours. Fermentation lasted for 5 days, and temperatures peaked at 26°C. Skins were pressed at 4° Balling and the gently pressed wine was
blended with the free-run and allowed to complete fermentation before it was racked into barrels. The wine underwent MLF in 300-liter French oak barrels of which 50% was new, 30% was 2nd fill and the rest 3rd fill and then matured for 20 months. Only the 10 best barrels were chosen after a rigorous selection process to be bottled for this wine.
Vineyards
Grapes were sourced from low-yielding, dryland farmed, bush vines located in the Swartland. The age of the vineyard is 22 years, and the soils are deep red Oakleaf and Hutton.
Vintage Conditions
Bud break was 5 to 7 days later compared to the 2020 vintage, leading to later flowering and a late start to the 2021 season. Rain and cold weather conditions at the beginning of November had a very positive effect on set and was a contributing factor to a better 2021 season. The cool summer conditions gave a slow start and grapes reached phenolic ripeness 3 weeks later. These factors contributed to creating complex wines with great fruit intensity and great longevity.
Food Pairing
Braised Springbok shank with mash and green beans, Barbequed rump steak, Fried tofu with spicy ginger and sesame sauce
Appellation: SwartlandVarieties: 100% Pinotage
Harvest Date: February | Vintage: 2021
ALC: 14.22% | RS: 2.8g/l | pH: 2.58 | TA: 5.6g/l
