Granite Pinotage

Scrape more coals under the venison potjie and say cheers to the country’s most sociable red. Pinotage seeks out the local food first - salty biltong, the patriotic trio pap, wors and sheba, gently curried lamb sosaties or robust farm house bean soup. It also shouts Vrystaat! at pens and pootjies, a delicacy favoured by afval aficionados.

Vines are grown in predominantly weathered shale and granite soils. The Pinotage bush vines thrive in their hot and dry Swartland climate, which is ideal for viticulture; lowering the risk of fungal diseases, and water scarcity leads to smaller, concentrated berries. Soils also offer excellent drainage while retaining enough water for irrigation-free farming. Grapes are picked when reaching optimum physiological ripeness at 25 - 26° Balling.

The wine is then filtered and transferred to 100% new French oak barrels and matured for 18 months.

After crushing and de-stemming, the mash is pumped over to rotor tanks and left on the skins to cold soak for three days at 8°C to 12°C to extract maximum flavour and colour. Fermentation follows with rotor tanks turned every 4-6 hours. During fermentation pump-overs are done twice a day with controlled oxygen ensuring an even fermentation, which enhances aromatics, and promotes yeast health. After primary fermentation that lasts for 6-8 days, the wine is racked and skins pressed. Once the malolactic fermentation has completed successfully the wine is racked from the lees and the final blend is assembled.

Du Toitskloof Wines is a Breedekloof producer sourcing most of its grapes from vineyards within 10km of the cellar. With fruit grown across mountain slopes, alluvial soils and rocky sites, the range offers accessible South African wines shaped by regional consistency and everyday table appeal.