Pinotage

Pair with Shredded Pork, Beetroot Risotto and Dark Chocolate Truffle Cake.

The vines are trellised in the Vertical Shoot Position system with plant spacing of 2.4m x 1.2m and planted in a north/south row direction.

The wine was then aged for 12 months in 500ℓ 2nd, 3rd and 4th fill Burgundian oak barrels.

The grapes were hand-picked and cooled down to 1°C before sorted in the cellar. It was presoaked for 15 days at below 10°C before wild fermentation. 35% whole bunches were added before a long, slow fermentation at ± 30°C. One punch down per day was done by hand. It was fermented until dry, racked and pressed.

Situated in the “Golden Triangle” of wine growing Eikendal vineyards flourish in a mountain and maritime microclimate ideal for the production of quality wine. Since 1981 the 76 hectare wine farm has been under the ownership of the Saager family from Zurich Switzerland. The Swiss owners recognised the great potential of the area and wasted no time in modernising the existing vineyards and establishing the cellar.