Everything was destemmed (butnot crushed) into alarge fermenter, so all the berries stayed whole to
carry out carbonic maceration, then cold soaking took place for a short duration. Our priority is
always on developing elegance & fruitiness and avoiding bitterness and harsh tannins for which
Pinotage is notorious. We also wanted to retain the underlying spicy minerality from the local soils.
Relatively short fermentation took place over a week, solely draining the free-run juice. No pressings
were used whatsoever, again with elegance in mind. The wine was matured in stainless steel tank
using the natural CO2 content in the wine, on the lees to act as protection. We added no sulphur in
tank leaving us the luxury of bottling without fining or sterile filtration and allowing all the juicy
fruit flavours, the richcolourandberry ripeness to stay inthe bottle.
THE WINERY OF GOOD HOPE WHOLE BERRY PINOTAGE
By handling the grapes and the ferment as we did, we were able to focus all of the good aspects of
Pinotage’s heritage into the bottle (cherry fruit related to Pinot, spiciness related to Cinsault) and
avoid all of those that have so often made Pinotage infamously dreadful. Free-run juice only was used
which displays red cherries, violets and a juicy palate, which finishes with balance, length, a touch of
minerality and some really funky spice
Deal Of The Week