Bad Brothers Pinotage

Vineyard:
An 18 year old vineyard on slight southern slope on very high potential red Karoo soil with layers of clay and lime.

Climate:
A warm and dry season, with high temperatures in January. The grapes achieved ripeness quite easily. Cool night temperatures was favorable for good color development in the skins.

Harvest:
The development of the grapes were meticulously monitored, and picked at the optimum ripeness during the first week of March. The grapes were night-harvested by machine. Production of 7000 liters per hectare.

Winemaking:
Grapes were harvested at 24 degrees balling. Fermentation took place in stainless steel pump over tanks, after a cold soaking period of 2 days. The fermentation temperature was controlled at 25°C. The wine was fermented dry on the skins and then pressed to another tank where malolactic fermentation took place and finished within 3 weeks. The wine was then racked and put into a tank containing French Oak chips. Here the wine spent another 3 months before being fined, stabilized and filtered before bottling.

Tasting Notes:
Lightly oaked Pinotage with vibrant plum and ripe berry fruit on the palate. The wine has well balanced tannins, ensuring easy drinking.