Collection Pinotage

The grapes were picked at 24.8° balling early February when phenolic ripeness was achieved and flavours bold. The berries were crushed and cold-soaked for about 24hrs at 15°C, and then inoculated with suitable yeast that would bring out the best of the varietal. The must was fermented in stainless steel tanks with aeration every 4 hrs- this was done to extract colour and flavour from the must. Fermentation takes about 5 days at temperatures between 23-26°C. After malolactic fermentation and during tank maturation a light addition of oak staves add extra complexity.

The 12ha of vines vary in age and were planted from 2000 through to 2018 on (101-14) rootstock with 2.5m spacing. Drip-irrigated vines ensure optimal ripening, trained on the 5-wire Perold trellis system. Planted on soils of weathered granite on clay, and situated on northwest facing slopes. The nearby Atlantic Ocean has a cooling effect on the vineyards during the ripening season.