This inky dark, full-bodied Pinotage is not what you might expect. Under its complex poached berry, violet, liquorice and aniseed bouquet is a dense yet remarkably smooth wine with sumptuous red fruit depths and a lingering toasted spice finish.
The grapes were harvested at an average of 24 degrees balling. 60% of the wine was fermented in stainless steel tanks (unwooded) and 40% was fermented in French oak barrels (20% new barrels). The wine was left on the lees for five months before blending a
The grapes were picked by hand very early in the morning, which allowed for the grapes to be delivered cold to the cellar, where they were destalked and gently pressed. The free-run juice settled for two days before the clear juice was racked off for fer
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