In The Vineyard
About The Harvest
Grapes were picked at full ripeness (25° Balling).
Yield of 4.2 tons per hectare.
In The Cellar
fermented in stainless steel tanks and pumped over 3-4 times a day. After a light pressing the Pinotage underwent malolactic fermentation before going into 33% new French oak barrels for 18 months.