Pinotage Durbanville Hills

wine photo

A selection of different Pinotage blocks throughout the Durbanville wine valley was used for this wine. The grapes were picked by hand during mid February and mid March respectively at sugar levels between 24° and 26° Balling. Great care was taken to ensure that the pips and skins were fully ripe.


Concentration of ripe red berry fruit and cherries with hints of mocha and cinnamon.


A rich fruity character fills the mouth, backed by silky tannins, raspberry and red cherry flavours.

Notes from the Winemakers

We approach the making of our Pinotage with the greatest care, gently handling the grapes with the utmost tenderness. The must was fermented on the skins in closed stainless steel tanks until almost dry (50g per litre of sugar left). At this stage the wine and skins were separated to allow fermentation to finish in stainless steel tanks.

Maximum fruit, colour and tannin extraction from the skins was made possible through continuous timer-regulated pump-over cycles. After malolactic fermentation, the wine was oak matured for 12 months using predominantly French oak, utilising a small percentage new oak together with older wood as well as wood alternatives. This is done to prevent over wooding and by doing so preserving the elegance of our cool climate fruit.

Food Pairings

Serve with barbequed meat especially accompanied with a sweet basting sauce, Mexican, North-African and Indian dishes and mild Asian cuisine. Chill the wine to serve with cold meat cuts and Gouda.