Auction year: 2008

100% Pinotage The Pinotage grapes were block selected before being picked at optimum ripeness. The wine was made in open fermenters. The juice was on the skins for 4 days at 25-27 degrees Celsius. Punching of the cap was done every 2 hours, and the juice was separated at 3-5 degrees B. After malolactic fermentation in stainless steel tanks, the wine aged in 66% new French oak barrels for 18 months. The Pinotage was barrel selected especially for the CWG.

Tasting note: A full bodied Pinotage with a deep red colour. The dark berry and plum flavours are well balanced with the complex aromas from the new French oak. A wine with a long finish that could last in the bottle for 10 years and more.
Winemaker: Beyers Truter -…