Springfontein Wine Estate Terroir Selection Pinotage 2022
The wines under the surname “Terroir Selection” are single varietal, here Pinotage, whose grapes are mainly from the flatter front plots of the farm, and whose taste tends to be fruity, fresh and delicately nuanced.
Rich & Savoury
£19.95
| Producer | Springfontein |
|---|---|
| Country | South Africa |
| Region | Western Cape |
| Wine Type | Red Wine |
| Body / Style | Rich & Savoury |
| Grape Blend | 100% Pinotage |
| Bottle Size (ml) | 750 |
| % Abv | 13 |
| Vintage | 2022 |
| Special Features | Organic, Vegan |
| Extra Info | Rich & robust |
| Food Pairing Guide | Grilled lamb chops, game meats or chocolate desserts. |
Springfontein Wine Estate Terroir Selection Pinotage has upfront ripe cherries and plums with some herbal notes on the nose. On the palate the aromas follow through with pleasant well rounded soft tannins. This wine will continue to evolve in years to come.
From the pure active limestone rim of Springfontein under the ocean’s cool breeze, this Pinotage with its great ageing potential is a wonderful expression of our estate’s unique “Kalksteen” terroir, its particular fynbos vegetation around, the Antarctic Sea waters close behind and the massive cloud catching Kleinrivier mountain range just in front.
From the cool Walker Bay limestone ridges of Springfontein comes this wild handcrafted and unfiltered wine. We naturally break down the colour of the juice from the gently pressed whole bunches without any chemical treatments. The wine shows pleasing fresh minerally, complex flavours and a long satisfying finish.
The grapes were selected and harvested by hand, afterwards kept in a cold room overnight, cooling the grapes down to 5 °C. At processing, the destemmed grapes were partially crushed and left under cold maceration to extract color and flavors before fermentation for 4 days. The wine was fermented with indigenous yeast species for 16 days with regular manual punch downs to extract even more color, flavor, and tannins. Malolactic fermentation was completed in 8 days in open 1.000-litre vats followed by maturation for 16 months in 3rd fill French oak barriques.
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