Pinotage

The grapes were harvested by hand from a single vineyard neighbouring Kanu. Southeast facing, it benefits from the cool afternoon sea breezes during ripening. The grapes were destemmed and lightly crushed and pumped to fermenter where it went cold maceration for 72 hours with gentle 2-hourly pump overs for colour extraction. A specific yeast was used for fermentation that brings red fruit and spice to the wine. Regular pump-overs during fermentation to ensure good colour and tannin extracts took place before being pressed after 14 - 20 days. The wine then underwent malolactic fermentation in French and American oak barrels. Maturation took place over a 24-month period. 20% of the barrels constituted American oak, adding sweet spice to the final blend.

Serve with your favourite cut of meat, pan-seared duck breast or lamb casserole.