Technical Analysis
Paying homage to our Kriekbult farm, our first site-specific Pinotage has been produced from 27-year-old Pinotage bush vines. The vineyards utilised for this wine produce a distinctive style, expressing the unique characteristics of well-aged Pinotage.
Tasting note
Packed with black fruit flavours, from blackberries to cassis with balanced oak aromas from barrel maturation. A wine with excellent balance, a lovely core, and a long, juicy aftertaste.
Vintage conditions
It was a cool, wet growing season that replenished the water reserves. Harvesting started the first week of February and ended the last week of March 2021. This harvest had some challenges with COVID-19 sale restrictions, lockdown, and some rain that made planning difficult. Overall, the quality of the wines shows lots of promise.
Vinification details
Grapes spent 4 days in open fermenters with the cap punched through by hand every two hours. Fermentation temperature was between 25-28°C. After malolactic fermentation, the wine is matured in 50% new and 50% second fill barrels for 18 months.
AWARDS
Tim Atkin MW: 91 pts
Technical Analysis
Paying homage to our Kriekbult farm, our first site-specific Pinotage has been produced from 27-year-old Pinotage bush vines. The vineyards utilised for this wine produce a distinctive style, expressing the unique characteristics of well-aged Pinotage.
Tasting note
Upfront black fruit with lively aromas of oak and hints of chocolate on the finish. The Kriekbult Pinotage expresses an abundance of black fruit flavours from blackberries to cassis with balanced oak aromas from barrel maturation. A wine with excellent balance, a lovely core, and a long juicy aftertaste.
Vintage conditions
Good rainfall at the end of October helped with even ripening for the mid to early cultivars. The late cultivars still needed additional water to ensure optimum ripeness. The harvest started in early February at the Beyerskloof cellar with Pinotage and Pinot Noir. From then, the harvest was bumper to bumper as everything ripened at the same time. The last fermentation finished just before the first lockdown. In general, the grapes were healthy and the quality looked better than in 2019. The crop was also bigger compared to the past 4 years!
Vinification details
Grapes spent 4 days in open fermenters with the cap punched through by hand every two hours. Fermentation temperature was between 25-28°C. After malolactic fermentation, the wine is matured in 50% new and 50% second fill barrels for 19 months.
AWARDS
Tim Atkin MW: 92 pts
Platter: 93 pts
Wine Advocate 90+ pts
