Cape Blends >30% Pinotage (if wine contains more Shiraz than Pinotage, please enter it in Class 27)

The grapes where hand harvested from selected vineyard blocks, destemmed and transferred to stainless steel tanks. All grape sorts were kept separate during fermentation. Both Pinotage and Shiraz had 3 days of cold soak before inoculation. The yeast was added and fermented on skins until dry at 28°C, before being pressed. The free run juice was separated from the press wine. After malolactic fermentation the wine was blended, partially transferred to French oak barrels (25%) and aged for a further 8 months before being transferred back to stainless steel tanks.

Enjoy with rosemary marinated lamb shank and parmesan infused cauliflower mash, or an interesting meat and cheese platter with fig preserve.