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Grand Domaine Grand Vin de Stellenbosch Pinotage 2022

A vibrant Pinotage with a deep garnet centre, showing sweet plums, mulberries and black cherries with perfumed oak spice, carried by rich yet seamless tannins.
Rich & Savoury
£19.95
More Information
Producer Grand Vin de Stellenbosch
Country South Africa
Region Stellenbosch
Wine Type Red Wine
Body / Style Rich & Savoury
Grape Blend Pinotage
Bottle Size (ml) 750
% Abv 13.5
Vintage 2022
Special Features Vegan
Extra Info Vibrant, age-worthy Pinotage
Food Pairing Guide Pairs well with roast duck, braised ribs or barbecued meats.
*Please note - the image may not reflect the current vintage
Grand Vin de Stellenbosch Pinotage is a vibrant red from Le Grand Domaine, set high in Devon Valley overlooking the Stellenbosch mountains — one of the region's best-kept viticultural secrets, with vines flourishing here since the 18th century. The wine shows a deep garnet centre and alluring aromas of sweet plums, mulberries and black cherries, layered with hints of perfumed oak spice. Rich yet seamless tannins sculpt the palate, carrying lingering notes of dark fruit delicacies with a subtle fynbos undertone. Accessible now, it has the structure to age a further 10 years from vintage.

PRODUCER

Le Grand Domaine is situated at the top of beautiful Devon Valley, overlooking the majestic Stellenbosch mountains. Devon Valley is one of Stellenbosch’s best-kept secrets, both scenically and viticulturally. Vines have flourished here since the 18th century and it has an enviable reputation, not only for the red wines that are made here, but also as a source of premium grapes. The Devon Valley was demarcated in 1997, within the Stellenbosch Wine of Origin. The valley is open to the south and demarcated by low hills on the other sides.

VINIFICATION

The grapes are hand-picked in bins during cool early mornings, then crushed and destemmed into an open-top fermenter. After a day of cold soaking, the must is inoculated with a selected yeast strain, with manual punch-downs carried out every two hours from 7am to 11pm for four days before scaling down to prevent over-extraction of tannin. Fermentation peaked at 29°C, with pressing after six days at 2.7°Balling.

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