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developing dark chocolate
Indulgent chocolate and creamy vanilla
reminiscent of classic Rhum Agricole
giving structure and elegance without heaviness
Cape Saint Blaize gin is distilled
Beeslaar Pinotage 2022 1966 developing dark chocolateGrapes for the Beeslaar Pinotage 2022 were hand picked, destemmed, sorted, and fermented in open top concrete fermenters at 28C. The skins were punched down by hand, every 2 hours during fermentation. The juice was drawn off the skins after 3 days. Malolactic fermentation and maturation took place for 20 months in 225 litre French oak barrels (50% new and 50% 2nd fill). Residual sugar: 3. 2g l. Bottled at 14. 5%. (Bottle size 750ml) Nose: Aromatic
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