Pinotage

Grapes are picked when reaching optimum physiological ripeness at 25°-26° Balling. After crushing and de-stemming, the mash is cold- soaked at 12°C-15°C for 48 hours. Fermentation lasts for 7 days during which the juice is pumped over the skins for 30 minutes every 4 hours. After initial fermentation, the wine undergoes malolactic fermentation and is matured for 8 months using a mixture of barrels and staves.

Scrape more coals under the venison potjie and say cheers to the country’s most sociable red. Pinotage seeks out the local food first - salty biltong, the patriotic trio pap, wors and sheba, gently curried lamb sosaties or robust farm house bean soup. It also shouts Vrystaat! at pens and pootjies, a delicacy favoured by afval aficionados.