Pinotage 2015 by Dragonridge
VARIETAL: 100% Pinotage
APPELATION: Swartland, South Africa
SOIL: Decomposed granite
ANALYSIS: Alc. 15.2%, Total acidity 6.0 g/l, pH 3.47, Residual sugar 2.6 g/l, Free SO2 2 ppm
CLOSURE: Screw cap
WINEMAKERS: Johan Simons & Andy Kershaw
Vineyards & Harvest
The Pinotage block is 23 years in age and is planted on decomposed granite, with a west-facing orientation. Our vineyards are all unirrigated bush vines and are farmed organically, using only sulphur and copper as fungicides. No herbicides or pesticides are used. We spray the vines by hand and so only take tractors into the vineyards for harvest. In 2015, harvest for the Pinotage started on the 26th of January and continued intermittently until 2nd of February.
Thanks to excellent growing conditions, 2015 was a very successful vintage and provided us with undamaged, perfectly ripe grapes. All of our grapes are handpicked and sorted. The de-stemmed and crushed grapes were left on the skins for between 8 and 10 days. This was done in large bins that were placed outside so that natural fermentation temperature could reach 36 degrees centigrade in order to burn off the unpleasant odours sometimes associated with Pinotage. Following this, the must was pressed at between 10 and 15 Balling, and fermentation was completed in tank. Malolactic fermentation occurred naturally. The wine was then put into 3rd fill (or older) French oak barrels until bottling in February 2016.
This Pinotage is definitely no shrinking violet. In the glass, our Pinotage is a deep vermillion colour and has a nose packed with red berries. This carries through onto the palate with an early taste of ripe berries being followed by the warm chocolate and coffee flavours that we associate with Pinotage made on on the granite slopes of the Paardeberg mountains.
This wine has been made using wild yeast and traditional techniques. To maximise character it is proudly unfined and unfiltered so sediment will occur in the bottle and in your glass. To experience it at its best, stand the bottle vertically for 24 hours before opening and decant slowly an hour before serving. Each bottle has been hand labelled and stamped and is unique.