Reserve Pinotage

The grapes were cold soaked for four days before inoculation. Fermentation took place in tanks with three daily aerated pump-overs. After alcoholic fermentation, the skins were pressed, the wine was settled and racked off the lees. It underwent spontaneous malolactic fermentation in 300-liter French oak barrels (50% new, 50% second fill) and matured for 22 months.

A selection of the best parcels of fruit from old vineyards, all irrigated. Most vintages, grapes from a vineyard planted in 1996 are chosen. Situated on an eastern slope with a north-south row orientation, these bush vines flourish in decomposed granite and shale soils.