Pinotage

Barbequed meats, especially venison and beef / bobotie / lamb curry / grilled snoek / seared tuna / spicy Asian-styled cuisine / aromatic curries / duck with sweet plum sauce / beef or lamb burgers / pizza

The wine was then racked and returned to the same barrels for a further maturation period of 18 months.

Grapes, from two separate vineyards with low yields of less than 8 tons per hectare, were picked at optimum ripeness. After de-stalking and crushing, the juice was fermented in open fermenters, on the skins, for 5 days at 260C. Regular pumpovers ensured optimal colour extraction. The juice was separated from the skins shortly before being 100% dry, to ensure a polished tannin structure. Malolactic fermentation took place in new 225L French oak barrels.

La Cave Wines is the ultra-premium range produced by Wellington Wines and celebrates the early years of winemaking when wines were matured in underground chambers to protect them from extreme temperatures.