In the lead up to vintage 2004 grape quality was pursued through green harvesting after veraison and rigorous selection before picking so only the healthiest grapes arrived at the cellar. The grapes were entirely hand picked and upon arrival at the cellar were destemmed. A maceration of fifteen days was followed by fractional pressing with each of the blocks and their pressings kept separate. Fermentation took place at 24° to 28°Celsius and 90% of the wine underwent malolactic fermentation in barrel. The final blend for this vintage was made in June 2004 before being put to oak. The wine received quarterly rackings and was filtered before bottling.

In our wish to create a richly flavoured Pinotage that does not show the negative characteristics of the variety, much effort and research has gone into the viticulture and wine-making of this “South African” variety. This, our fourth vintage encapsulates what we are in pursuit of and interestingly exhibits the flavour and character of its parentage, namely the primary berry and cherry flavours of the Pinot Noir and the savoury length of the Cinsaut.

John Platter 2007 SA Wine Guide: “…easily manages to combine the dual personalities of voluptuous ripe fruit and lively drinkability, using all the variety’s assets. Oak fully integrated….” 2007 Trophy Show: “Complex with ripe fruit and toasty notes - Classy wine with soft ripe tannins on the finish – superlative, world class”