Fairview Pinotage 2006
- Winery: Fairview Wines
- Region: South Africa » Paarl
- Varietal: Pinotage
Winemaker's Notes:
Wine of Origin: Coastal Alcohol: 14.5% Residual Sugar: 3.5g/l Total Acid: 5.2g/l pH: 3.62 VARIEITIES: Pinotag...
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Utah Dept of Alcoholic Beverage Control (buyersvine) Salt Lake City, UT (1,900 mi) |
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definitely not for everyone. very meaty scent upon opening and strong peaty finish. Found it much better the next day with some chocolate. Read more
Auge: lebendiges Purpurrot; Nase: würzig nach schwarzen Früchten; Gaumen: reife, weiche Tannine mit opulenter Frucht Read more
Fairview Pinotage 2006: Dekantier-Empfehlung (1 Std. vorher belüften), empf. Trinktemperatur 16°C, in Barriques gereift, lagerfähig 3 - 4 Jahre ab ... Read more
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Beverages & more! Multiple Locations |
Fairview Estate Pinotage (2006) » |
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Utah Dept of Alcoholic Beverage Control (buyersvine) Salt Lake City, UT (1,900 mi) |
Fairview Estate Pinotage (2006) » |
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Bevmo Greenbrae, CA (2,500 mi) |
Fairview Estate Pinotage (2006) » |
User Reviews for Fairview Pinotage
Add your reviewExternal Reviews for Fairview Pinotage
Auge: lebendiges Purpurrot; Nase: würzig nach schwarzen Früchten; Gaumen: reife, weiche Tannine mit opulenter Frucht
Fairview Pinotage 2006: Dekantier-Empfehlung (1 Std. vorher belüften), empf. Trinktemperatur 16°C, in Barriques gereift, lagerfähig 3 - 4 Jahre ab JahrgangJahrgang: 2006Inhalt: 0,75 LRegion: PaarlWeingut: Fairview WinesRebsorte: 100% PinotageRestzucker: 3 g/LiterRestsäure: 6,1 g/LiterAlkoholgehalt: 0.14 Rotwein
Winemaker's Notes:
Wine of Origin: Coastal Alcohol: 14.5% Residual Sugar: 3.5g/l Total Acid: 5.2g/l pH: 3.62 VARIEITIES: Pinotage 96% Viognier 4% WINEMAKING: The Pinotage and Viognier were harvested, destalked and crushed into stainless steel fermentation tanks. The juice and skins were left for two days to cold soak before fermentation. The two varietals were co-fermented at between 22°C and 27°C and three pump overs were done per day. After fermentation the wine was pressed off the skins and malolactic fermentation was completed in barrel. The wine spent a further 8 months in barrel, predominantly American oak (30% new wood), with some French oak also being used.
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