Spice Route Pinotage
A.B.V. 14%
This Pinotage has an intense ruby red colour with rich blackcurrant and cherry aromas. On the palate, there are intense dark fruit flavours complemented by bright acidity and subtle spice.
The bunches were fermented in 5-tonne open concrete fermenters with manual punch-down of the skins twice a day, extracting deep colour and flavour. The wine was pressed off and transferred to tight-grain American oak barrels with 30% new oak used to complete malolactic fermentation and maturation. A small portion also matured in underground clay pots.
A.B.V. 14%
This Pinotage has an intense ruby red colour with rich blackcurrant and cherry aromas. On the palate, there are intense dark fruit flavours complemented by bright acidity and subtle spice.
The bunches were fermented in 5-tonne open concrete fermenters with manual punch-down of the skins twice a day, extracting deep colour and flavour. The wine was pressed off and transferred to tight-grain American oak barrels with 30% new oak used to complete malolactic fermentation and maturation. A small portion also matured in underground clay pots.
A.B.V. 14%
This Pinotage has an intense ruby red colour with rich blackcurrant and cherry aromas. On the palate, there are intense dark fruit flavours complemented by bright acidity and subtle spice.
The bunches were fermented in 5-tonne open concrete fermenters with manual punch-down of the skins twice a day, extracting deep colour and flavour. The wine was pressed off and transferred to tight-grain American oak barrels with 30% new oak used to complete malolactic fermentation and maturation. A small portion also matured in underground clay pots.
A.B.V. 14%
This Pinotage has an intense ruby red colour with rich blackcurrant and cherry aromas. On the palate, there are intense dark fruit flavours complemented by bright acidity and subtle spice.
The bunches were fermented in 5-tonne open concrete fermenters with manual punch-down of the skins twice a day, extracting deep colour and flavour. The wine was pressed off and transferred to tight-grain American oak barrels with 30% new oak used to complete malolactic fermentation and maturation. A small portion also matured in underground clay pots.