False Bay Pinotage
Deep garnet colour. The nose includes intense fruit aromas, particularly black cherry and strawberries with hints of liquorice. The palate includes lovely wild fruit crumble flavours with a herbal note and a hint of chocolate supported by soft tannins.
8 in stock
Perfect Pinotage – bright, vibrant and juicy. Deep garnet colour. The nose includes intense fruit aromas, particularly black cherry and strawberries with hints of liquorice. The palate includes lovely wild fruit crumble flavours with a herbal note and a hint of chocolate supported by soft tannins. 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. 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. The 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. After de-stemming the berries were fermented in stainless steel tanks. Fermentation was allowed to start without the addition of cultured yeast. With the onset of fermentation pump-overs took place 3 times per day. Towards the end of fermentation the number of pump-overs were reduced to ensure that no harsh, dry tannins were extracted. Fermentation took place at temperatures of 26 to 30 degrees at the height of fermentation. The wine was drained from the skins after fermentation was completed. No press juice was added to the wine. Food Recommendations:- Perfect with boerwurst or good, old fashioned sausage and mash.