al Pinotage 2003
“Lack of rain in early summer, although partially alleviated by our new borehole and vineyard irrigation, gave us low harvest yields. We planted a new block of Cabernet lower on the farm for earlier ripening. We began using refrigeration containers to cool harvested Sauvignon Blanc grapes together with a new sorting table to remove rotten bunches. Matilda the potbelly pig was put to sleep and Chameleons Montessori opened on Nitida.”
..... always a wine with enormous character, in recent years our Pinotages have begun showing their class as well. An early impression of wild meatiness with cigar box and liquorice is held together with mouth filling fruit suggestive of sweet violets and black currents. The well made structure shows up in the coll climate mild mint and firm biting finish. Venison stew would be my choice with this wine.
Smooth and gorgeous in the barrel at the moment. Picked at phenolic ripeness (visually brown pips and stems) at a balling of 25.5 to give full bodied wine with big mouth feel. Pre-fermentation cold-soak for 3 days gives nuttiness and good colour. 100% open fermenter using new pneumatic punch-through system every 4 hours. Fermentation at 25-30 degrees to enhance flavours and colour. Pressed just before dry and finished fermentation in tank. Moved to 2nd and 3rd fill French barrels for malolactic fermentation.