"Pinotage genius Abrie Beeslaar shows all his understanding of this tricky grape.” —Tim Atkin, M.W.
Winemaker's Notes: "It has an intense ruby red color, with plum cake, red fruit, and dark chocolate aromas, offering savory finish on the palate.
Fermented in 5 ton open fermentors. The cap was punched every 2 hours for 60 hours until the right extraction was achieved. After pressing, malolactic fermentation was done in 250L French oak, and 300L American oak barrels. The wine matured for 19 months in the barrels."
Winemaker's Notes: "It has an intense ruby red color, with plum cake, red fruit, and dark chocolate aromas, offering savory finish on the palate.
Fermented in 5 ton open fermentors. The cap was punched every 2 hours for 60 hours until the right extraction was achieved. After pressing, malolactic fermentation was done in 250L French oak, and 300L American oak barrels. The wine matured for 19 months in the barrels."
Overall Rating
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