Pinotage

Grapes are picked at optimal ripeness and transported to the cellar and de-stemmed into tank. The wines spent between 7 and 14 days on the skins depending on the tannin structure, with three or four pump overs per day and then pressed to undergo malolactic fermentation in tank. After completion the wine was aged for 14 months with various types of oak used, none new, before blending and a light filtration and bottling in June 2020.

Barbecued Pork spare-ribs.