False Bay Pinotage
This wine has a bright nose of summer pudding and cream. The palate has a savoury earthiness redolent of its sandy provenance.
As with all the reds in the False Bay Range, native or wild yeasts were allowed to complete the fermentation process. After de-stemming, berries were fermented in stainless steel tanks. From the onset of fermentation, all the juice was racked from the skins, once a day. It was then pumped back over the skins after an hour. This was combined with a pump-over, once a day, until fermentation was complete. Fermentation took place at temperatures of 26°C to 30°C (at the height of fermentation). The wine was drained from the skins after fermentation had completed. No press juice was added to the wine. The wine was then aged in large oak vats for 8 months, which tempered the Pinotage tannins, as it allows slow oxygen ingress resulting in a more elegant wine.
|Producer||False Bay Vineyards|
|Style||13. Earthy savoury reds|
|Food Match||Perfect with pork belly dish or barbecued meats, boerwurst, game or good, old fashioned sausage and mash.|
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