VITICULTURAL DETAILS Varietal – Pinotage Soil Type – Alluvial sand and shale on layers of clay VINIFICATION Picked in the early mornings to benefit from the cool night temperatures. The grapes were destemmed and crushed after which it underwent two days of cold maceration before yeast inoculation. During fermentation, a combination of punch downs and pump overs were applied for the extraction of colour and tannins. Pressing was done after alcoholic fermentation was completed and the wine was then taken directly to barrel to undergo malolactic fermentation. The wine was then racked from the lees and and matured in a combination of 300L and 500L French oak barrels for 15 months.
