Bad Brothers Pinotage

Vineyard:
An 18-year-old vineyard on a 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 were favourable for good colour 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 litres per hectare.

Winemaking:
Grapes were harvested at 24 B. 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, stabilised, 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.