Grapes for the Tumbaga Pinotage 2019 were harvested in early March at a minimum of 26° Balling in the early morning when it is still cool in Paarl. After the grapes are destemmed, skin contact is given for two days with punch-downs in intervals of up to 3 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 of the wine also aged in 300-litre barrels. 5,000 bottles were produced. Residual sugar: 3.2 g/l. Bottled at 14%. (Bottle size 750ml)

Nose: Intense notes of ripe berry with hints of vanilla and oak.

Palate: Rich palate with notes of raspberry and blackberry.

Finish: Ripe powdery tannins with lingering notes of vanilla and cedarwood.  

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