Pinot Noir

Grilled salmon or tuna. Lighter, mildly prepared beef of pork.

Grapes for this wine are sourced from three cool-climate vineyards in the Western Cape reqgion

After primary fermentation, the wine was basket-pressed and then racked to barrel for malo-lactic fermentation and subsequent barrel maturation. Only French was used, primarily 2nd, and 4th-fill and about 10% new oak.

Most of the grapes were destemmed and half put into open tanks and given unch-downs and the f in closed tanks done with pump-overs. The must was then cold soaked for two days before primary fermentation. About 20% of the wine was whole-bunch.

Kara-Tara is a joint-venture between Rüdger van Wyk (2018 Diners Club Young Winemaker of the Year) and José Conde of Stark-Condé Wines. Translated from the Khoisan, the language from the first people in Southern Africa, it means “deep dark shadows” and refers to the Karatara river that runs through Rüdger’s home town, near Knysna which is located in South Africa, on the Cape South Coast, facing the Indian Ocean.