Technical Specifications
Alcohol 14.27%
Residual Sugar 3.1 g/L
pH 3.57
Total Acidity 5.2 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cinsault
Cinsault100%
Drinking Window 3-6 years
Region Piekenierskloof
Soil Sandy, Loam soils
Elevation 750.0 meters
Harvest Dates Second week of March
Vine Age Vineyards planted in 1976; some ungrafted bush vines from the 1960s are still used
Fermentation Vessels Tank, Oak Barrel, Foudre
Oak Aging 12 months
Oak Types French Oak
Barrel Size 500 L
Serving Temperature 14-16°C · 57-61°F
Production Details Grapes are handpicked and cold soaked for 24 hours. Fermentation is initiated with selected yeast strains and is kept under 24 C. Malolactic fermentation is completed in tank. 50% of the wine is matured for 12 months in 2nd, 3rd and 4th fill 500 L French oak barrels and the rest in a foudre. Grapes are sourced from vineyards in the Piekenierskloof region from vineyards planted in 1976. These vineyards are unirrigated bush vines and grow on sandy, loam soils. The vineyards are meticulously farmed and managed to yield below 5 tons per hectare. Ungrafted bush vines planted since the 1960s are still used in the production of Piekenierskloof Wine Company's range of wines.
Tasting Notes
red berries, cherries, black olives, black spice, fine tannins, elegant complexity
Food Pairing reduced baby marrow tomato pasta with black olives, seafood, sushi, pizza, pasta, chicken dishes
Individual Vintages
Producer Information
Website
Address
4 Nieuwoudt street, Citrusdal, 7340, South Africa
Phone
+27 (0) 22 921 2233
Email
Owner
Van Zyl family
Cellarmaster
Alecia Boshoff