Platinum Pinotage

Please note: Award stickers are applied at the producer's discretion and may not be present on all bottles.

Berries were crushed and cold-soaked for 24 hours below 15°C, and then inoculated with suitable yeast to bring out the best of the varietal. The must was fermented in open stainless steel tanks with manual punch downs every 4 hours to extract the intense colour and flavours from the must. Fermentation took about 5 days at temperatures between 24-29°C. Total skin contact of 10days.

Third consecutive dry season for the Cape winelands after a below average winter rainfall. Despite this vineyards were in very good condition due to frequent light rainfall during September to end November which all together brought cooler conditions. During the harvest period though it was dry and warm which kept disease at bay but the vines struggling to maintain condition due to unavailability of irrigation water. Harvest began early February and was completed end March with a 5% overall decrease in yield from previous year.

The wine was aged for 18 months in a combination of 300L French and American oak barrels, of which 39% were new.