The Mentors Pinotage

A meticulous three-step selection process ensured only the best quality fruit was chosen for fermentation. Selective picking in the vineyard was followed by both bunch and berry selection on the sorting table. The cuvée underwent cold soaking for two days before fermentation at 26°C over six days. The wine was pressed before alcoholic fermentation was completed to prevent the extraction of hard and dry tannins.

The grapes for this wine were sourced from select vineyards in Stellenbosch, South Africa. The region's diverse terroir and favorable climate contribute to the wine's complexity and depth.

The wine matured in oak barrels for 18 months, with 90% of French origin and 10% American. A 70% portion of the barrels was first-fill, contributing to the wine's complexity and structure.