Residual Sugar: 3.98 g/L
Total Acidity: 5.30 g/L (Tartaric)
pH: 3.62
Grape Variety: Pinotage (around 90%), Other varieties
The Winemasters ensemble, comprising a top-quality range of varietal offerings, is named to honour the Paarl winery’s long-established tradition of winemaking excellence. These classically styled, food-friendly wines with abundant fruit flavours, elegance and finesse, treasure the integrity of the grapes in every step of the winegrowing and winemaking journey. Every drop demonstrates an unwavering commitment to world-class vineyard and cellar skills.
Vineyards
The grapes were sourced from top-performing vineyards situated in the Darling, Stellenbosch and Paarl wine-growing areas. The vines, mostly bush vines grown under dryland conditions, are established in granite, sandstone and shale soils, resulting in grapes with a higher natural acidity and resulting freshness.
Winemaking
The grapes were harvested at 24º Balling during February and March. On arrival at the cellar, the fruit was gently crushed and fermented on the skins in temperaturecontrolled stainless-steel tanks at 25º to 28º C for 14 days. Upon completion of malolactic fermentation, the wine was matured in contact with mostly French and some American oak for a period of 12 to 15 months.
Winemaker
Zinaschke Steyn
