Winemaking

This wine is very limited, as there are only three to four barrels produced every year. Thus the grape quality, harvest time and production method used are key features of the wine. The Pinot Noir is the first to be harvested, usually by mid-Feb. The bunches are destemmed, not crushed, and then the whole berries are fermented in open-top barrels which require regular punch-downs to ensure all the berries are mixed evenly in the fermented state.

Pinotage, with their extra-thick skins, takes about two weeks longer to ripen in our cooler climate. Once they are to my liking and reach the magic number of 26 Balling, we start the harvest. The Cinsaut is the Pinotage’s harvest-partner, as I like to co-ferment these two components. With the Pinot Noir in the punch-down barrels and the Cinsaut and Pinotage co-fermenting, we create an everlasting tannin and smooth finish for this very special wine.

We aged the wine for 9 months in 75% French Oak- and 25% in second fill American Oak barrels. The malolactic fermentation is completed in the barrel to give the wine a lower acidity. For the grand finale, the blending of the Pinot Noir with the Cinsaut and Pinotage is done just before bottling.

Pinot Noir

The Pinot Noir cultivar originates from Burgundy France and is known for its perfumed aromas and subtle sweet edges, often referred to as the most romantic of wines. The Dark (Noir) thin skinned bunches that resembles a Pine Cone (Pinot) is difficult to cultivate, and  often called temperamental.

Cinsaut

Cinsaut originates from a small town Tain L’Hermitage in France where it was first planted by a  Knight living a secluded, hermit like life atop a steep granite hill. The variety has great heat tolerance and is described as a powerful workhorse.

Pinotage – (The South African offspring)

Pinotage was created in 1925 when only 4 seeds from the cross between Pinot Noir and Cinsaut was planted by Isak Perold in Stellenbosch. Later those plants were rescued from an overgrown garden and grafted to the famous Pinotage which only seems to grow well here in its home soils of South Africa.