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 potjies, a delicacy favoured by afval aficionados.

Vines are grown in alluvial soils. Controlled irrigation is applied as moisture levels are measured by neutron hydrometers. Leaf canopies are carefully managed to ensure the berries receive adequate sunlight.

After initial fermentation, the wine undergoes malolactic fermentation and is matured for 8 months using a mixture of barrels and staves.

Grapes are picked when reaching optimum physiological ripeness at 25°-26° Balling. After crushing and de-stemming, the mash is coldsoaked at 12°C-15°C for 48 hours. Fermentation lasts for 7 days during which the juice is pumped over the skins for 30 minutes every 4 hours.

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.