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VINEYARDS
Extensive experience in working with the Pinotage grape, provided us with the knowledge to bring out the best in the varietal and that is to work with low yielding, old untrellised bush vines. This approach seems to change a grape that is more beast than beauty into something special. We know that Pinotage will never be a sleek sauve international red, but it allows us to get that very authentic flavour that smacks of the earth, from grapes that will deliver that taste to you in the way that no other will. Those stunted plantings that look like twisted bonsai proved to have the stuff of greatness. Fruit so dense that it needs the tough love of open fermenters to dispel the volatile esters compliments. Since there is no old-world style to emulate, our journey with Pinotage has very much been an adventure.
Although we are aware of the fact that Pinotage seems to do equally well in cooler areas, our own experience has been more positive, working in the warmer areas of the Coastal Region. We have identified a few 30 year and older blocks of unirrigated bush vine in the Paarl region for our False Bay Pinotage. What attracted us to these vineyards were the very small berries with a great degree of concentration.
THE 2008 GROWING SEASON
A winter which provided much needed rain and cold weather was followed by a cool, wet spring. The regular rains during spring and the early parts of the summer did lead to higher than normal disease pressure. We had to increase our spraying intervals in order to insure that our vineyards stay free from disease. Cloudy periods during flowering resulted in irregular set. Bunches were loose and the berries small which allowed for the berries to colour evenly.
WINEMAKING
As with all the reds in the False Bay Range, native wild yeasts were allowed to start the fermentation process. . Our aim is to produce a smoky, plum & black fruit character that is a far cry from the rubbery, jammy and over cropped examples responsible for the sometimes negative image of the grape.
The grapes were harvested at 25 Balling. After de-stemming the berries were fermented in stainless steel tanks. Fermentation was allowed to start without the addition of cultured yeast. With the onset of fermentation pump-overs took place 3 times per day. Towards the end of fermentation the number of pump-overs was reduced to ensure that no harsh, dry tannins were extracted. Fermentation took place at temperatures of 26 to 30 degrees at the height of fermentation. The wine was drained from the skins after fermentation was completed. No press juice was added to the wine. The wine is aged a large oak vats which tempers the Pinatage tannins and adds more complexity.
TASTING NOTES
The rich plum fruit and spice is balanced with by the fine tannins and refreshing acidity. Complements Cape Malay dishes and beef casserole.
ANALYSIS
Alc 14.0%
TA 5.42 g/l
pH 3.75
RS 2.36 g/l
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- WATERKLOOF
- CIRCLE OF LIFE
- CIRCUMSTANCE
- PEACOCK RIDGE
- FALSE BAY
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