Tumbaga Pinotage 2019

The grapes were harvested in early March at a minimum of 26° balling in the early morning when it is still cool. After the grapes are de-stemmed, skin contact is given for two days with punch-downs in intervals of up to three hours to extract colour and flavour. Fermentation takes place in open stainless steel tank fermenters with regular pump over during the process. After fermentation the wine is racked and malolactic fermentation is done in tanks with a portion (40%) of the wine also aged in 300-litre barrels. The final marrying of the blends was two months before bottling. There were new staves in tanks and barrels were 50% new and 50% second fill.