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Pinotage

Wolf & Woman, Pinotage 2018

R210

3 in stock

Notes

Jolandie Fouché, winemaker at Kloovenburg in the Swartland, now has her own label called Woman and Wolf.

Tasting notes:
'Grapes from a 1973 Paardeberg vineyard, winemaking involving 20% whole-bunch fermentation. Lovely aromatics of darky cherry, dried herbs and freshly turned earth. The palate has good fruit concentration despite a low alcohol of 12%, super-fresh acidity and quite firm tannins, the finish long and savoury. It’s a fine addition to the growing sub-group of New Wave Pinotage.' – Christian Eedes, Winemag.co.za, 91/100

Winemakers notes:
'The goal for this Pinotage was to make it in a lighter style. Pinotage and acid do not natural go together, so to assit with freshness we have chosen PInotage grown in granite soils to help ensure higher acidity. It also helped that it was picked earlier than usual. The vineyard is 45-years old and 20% is fermented whole bunch, whilst natural fermentation takes place, whilst only keeping the cap wet to assist with a very gentle extraction. After fermentation, the wine was pressed into 300L barrels using a basket press, followed by malo-lactic fermentation and then aged for 10 months before being bottled. Low 12% alcohol' – Winemaker

Jolandie Fouché, winemaker at Kloovenburg in the Swartland, now has her own label called Woman and Wolf.

Tasting notes:
'Grapes from a 1973 Paardeberg vineyard, winemaking involving 20% whole-bunch fermentation. Lovely aromatics of darky cherry, dried herbs and freshly turned earth. The palate has good fruit concentration despite a low alcohol of 12%, super-fresh acidity and quite firm tannins, the finish long and savoury. It’s a fine addition to the growing sub-group of New Wave Pinotage.' – Christian Eedes, Winemag.co.za, 91/100

Winemakers notes:
'The goal for this Pinotage was to make it in a lighter style. Pinotage and acid do not natural go together, so to assit with freshness we have chosen PInotage grown in granite soils to help ensure higher acidity. It also helped that it was picked earlier than usual. The vineyard is 45-years old and 20% is fermented whole bunch, whilst natural fermentation takes place, whilst only keeping the cap wet to assist with a very gentle extraction. After fermentation, the wine was pressed into 300L barrels using a basket press, followed by malo-lactic fermentation and then aged for 10 months before being bottled. Low 12% alcohol' – Winemaker

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CE 91

Country

ZA

Region

Paardeberg

Style

Red

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