Technical Analysis
This wine is an acknowledgement of every person who has been involved in the Pinotage journey, from vineyard to glass. L’Amour describes the Traildust created on the roads travelled and relationships formed as lifelong companions. These friendships share a mutual respect for Pinotage, as well as the people involved in its creation and those who strive to grow this cultivar.
Tasting note
A blend of 35% Pinotage, 32% Pinot Noir and 33% Cinsaut.
Generous amount of red fruit, cherries, and plum. A well-balanced wine with a juicy middle, well-rounded tannins, and a sweet fruit finish.
Vintage conditions
It was a cool, wet growing season that replenished the water reserves. Harvesting commenced 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 were picked at optimum ripeness. Made in open fermenters, on the skins for 4-6 days at an average temp. of 26°C. Punching of the cap was done every 2 hours to extract good colour and flavours from the grapes. After malolactic fermentation in stainless steel tanks, the wine aged in third-fill French oak barrels for 12 months.
AWARDS
Tim Atkin MW: 91 pts
Technical Analysis
This wine is an acknowledgement of every person who has been involved in the Pinotage journey, from vineyard to glass. L’Amour describes the Traildust created on the roads travelled and relationships formed as lifelong companions. These friendships share a mutual respect for Pinotage, as well as the people involved in its creation and those who strive to grow this cultivar.
Tasting note
Abundance of red fruit and cherry aromas combined with hints of sweet oak. Generous amount of sweet fruit, cherries, and plum. A well-balanced wine with a juicy middle and soft well-rounded tannins. A blend of 35% Pinotage, 32% Pinot Noir and 33% Cinsaut.
Vintage conditions
A relatively normal growing season in the vineyards. There was good rainfall at the end of October to help 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
The wine remains for 5 days on the skins at 27°C in open fermenters. Punch downs are done every 2 hours during fermentation. After malolactic fermentation, the wine is aged in third-fill French oak barrels for 12 months.
