In the Bottle
How we make it: The skins and juice of the Pinotage (97%) and Viognier (3%) ferment together in small open tanks and are mixed with punch downs to ensure maximum colour and flavour is extracted. Pressing of the skins begins when the tannin fruit balance is optimal, with a small basket press. Malolactic fermentation takes place in small French oak barrels of which 80% are new. On completion of malo, the wine is racked back into the same barrels. The ageing process varies from 12 to 18 months. Prior to bottling a portion of staved wine is blended back to give a freshness to the blend.
How to store it: Up to 8 years.
Food suggestions: Enjoy with red meat, flavoured pasta, spicy curry and poultry.
