Description
Fermented in stainless steel tanks over 5 days with frequent pump-overs. At around 8 degrees balling, the skins were removed and the wine was pressed and racked back to tank for completion of alcoholic and malolactic fermentation. 20% of the wine was matured in American oak barrels (25% new) for 6 months. 15% Shiraz was added for its silky tannin structure and spicy fruit flavours. A small portion of the Pinotage was co- fermented with Viognier to enhance the aromatics. After further tank maturation, the wine was fined and filtered, then bottled.?
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