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 suave 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 2009 GROWING SEASON
The Winelands stayed in the grip of winter well into September of 2008. Very good rains during the winter ensured that soil retained enough moisture to sustain the vines through the long growing season. Together with cool weather during spring, it caused vineyards to ripen the grapes later than normal. Cultivars that ripen early to mid season were 2 to 3 weeks later than normal years. The long, cool growing season ensured that grapes had a high natural acidity and lots of flavour. Late ripening varietals like Cabernet Sauvignon ripened on time. The result was a short and very intense harvest, which lasted for about 5 weeks.
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
Deep garnet colour. On the nose, there are hints of dark fruits, chocolate leading to a heady mix of fruit, rich chocolate and plums supported by soft tannins. Complements Cape Malay dishes and beef casserole.
ANALYSIS
Alc: 14.5%
TA: 4.97 g/l
pH: 3.63
RS: 3.21 g/l
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