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.
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