Lanzerac Pinotage

To ensure that only the best grapes are used for our Pinotage, the grapes are handpicked in the vineyards where after the bunches are hand sorted at the cellar before destemmend. The loose berries undergo further hand sorting before being lightly crushed. Fermentation took place in stainless steel tanks with regular pump- overs (every 4 hours) taking place in the first part of the fermentation to extract colour and flavour.The Pinotage skins were pressed at approximately 1-3 degrees balling in order for the free run wine and pressed wine to complete their fermentation separately in tank. The wine underwent malolactic fermentation in barrels. A Selection of new, 2nd fill and 3rd fill French oak barrels were used to matured the Pinotage for at least 15 months. Regular rackings resulted in excellent integration between wood, fruit and tannins.