Hints of spice and red fruits on the nose with clean bright, juicy strawberry compote and cream flavours as well as dry earthy notes on the palate.The wine is well balanced with fine soft tannins and a long dry finish.
Established by Paul Boutinot, False Bay Vineyards is a company that has grown out of many years of involvement in South Africa, which began at a time when their wines and potential was just being recognised. With knowledge and respect within the South African wine industry, Paul Boutinot has been able to source top quality grapes for the re-launch of False Bay. First discovered by sailors confusing it for Table Bay to the north, False Bay has long been a haven for those navigating the treacherous Cape of Good Hope. The cool coastal breeze which sweeps off the Indian Ocean temper the ripening process, extend the growing season and produce expressive wines with more precise varietal characters and purity. These lifted aromas make the wines accessible, perfectly balanced and full flavoured.
Since the 1960s Pinotage has had its ups and downs but currently it is on the ascent, being more widely planted now than its Cinsault sire. The notion of combining cultivars with elegant, cool climate characteristics (Pinot Noir in the cooler Burgundy areas) with those suited to hot climates (Cinsault in the Languedoc), is fairly novel. The frequently found rustic quality is part of its charm and it retains both the hot, country wine character of Cinsault, with some of the delicacy and elegance of Pinot Noir. Extensive experience in working with the Pinotage grape, provided us with the knowledge to bring out the best in the varietal and that is to work with low yielding, old untrellised bush vines. This approach seems to change a grape that is more beast than beauty into something special. We know that Pinotage will never be a sleek sauve international red, but it allows us to get that very authentic flavour that smacks of the earth, from grapes that will deliver that taste to you in the way that no other will. Those stunted plantings that look like twisted bonsai proved to have the stuff of greatness. Fruit so dense that it needs the tough love of open fermenters to dispel the volatile esters compliments. Since there is no old-world style to emulate, our journey with Pinotage has very much been an adventure. Although we are aware of the fact that Pinotage seems to do equally well in cooler areas, our own experience has been more positive, working in the warmer areas of the Coastal Region. We have identified a few 30 year and older blocks of unirrigated bush vine in the Paarl region for our False Bay Pinotage. What attracted us to these vineyards were the very small berries with a great degree of concentration.
As with all the reds in the False Bay range, native wild yeasts were allowed to start the fermentation process. Only French oak was used as we believe that the grape provides sufficient sweetness. Our aim is to produce a smoky, plum & black fruit character that is a far cry from the rubbery, jammy and over cropped examples responsible for the sometimes negative image of the grape. As with all the reds in the False Bay Range, native or wild yeasts were allowed to complete the fermentation process. The grapes were harvested at 24 Balling. After de-stemming, berries were fermented in stainless steel tanks. With the onset of fermentation, we rack all the juice from the skins once a day. It is then pumped back over the skins after an hour. This is combined with a pump over once a day until fermentation is complete. Fermentation takes place at temperatures of 26 to 30 degrees at the height of fermentation. The wine was drained from the skins after fermentation is completed. No press juice is added to the wine. The wine is aged a large oak vats for 8 months, which tempers the Pinotage tannins and adds more complexity.
Perfect with boerwurst, game or good, old fashioned sausage and mash.
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