Pinotage

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

The winemaking process begins with harvesting grapes at 24 to 25° Balling, followed by crushing and a 24-hour cold maceration in open stainless steel tanks. Fermentation is initiated with French yeast strains, with regular punch-downs every two hours for four days on the skins. Post-fermentation, the wine is drained from the skins and continues fermentation in stainless steel tanks.

Grapes for this wine are harvested from Stellenrust's Helderberg Golden Triangle and Bottelary properties in Stellenbosch. These distinct terroirs contribute to the wine's complexity and depth, with each region imparting unique characteristics to the final blend.

The wine is matured for 12 months in convection-toasted French oak barrels, which impart subtle oak nuances and enhance the wine's structure and complexity.