Altydgedacht Pinotage 2015

Vinification

The grapes were hand-picked, de-stalked and crushed into closed stainless steel fermentors, as well as traditional open "kuipe". The crushed fruit was cold-soaked for 3 days prior to fermentation with yeast strain NT50. Pump-overs occurred twice daily, including an aerated pump-over. The open fermentors were punched down every 4 hours.

Fermentation lasted 6 days with a maximum temperature of 27 °C. The wine was pressed at 4°B. 20% of the wine was sent to new barrels for malolactic fermentation, while the balance completed malolactic fermentation in tank. For barrel maturation, 80% French and 20% American oak was used, comprising 40% new wood (½ Vicard French, ½ Nadalie American) with the balance made up of 2nd and 3rd fill barrels with inserts. The wine was matured for 13months.

Tasting notes

Good expression of a cool-area Pinotage. Dark fruits combined with hints of toasty oak and coconut dominate on the nose. The entry on the palate is silky, with elegant soft tanning (typical of Durbanville terroir) rounding off the wine.