Fairview Pinotage 2006

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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Fairview Wines:
Fairview Wines is a boutique vineyard located on the outskirts of Australia's famous Hunter Valley Wine Region. Fairview has spectacular views overlooking the Hunter River to the Mountain Range at Stanhope. The Vineyard and Cellar Door are operated by owners Kate and Greg Searles, who have a great respect for the land, the environment and their consumers. Pests are controlled biologically wher... Read more
Fairview Wines is a boutique vineyard located on the outskirts of Australia's famous Hunter Valley Wine Region. Fairview has spectacular views overlooking the Hunter River to the Mountain Range at Stanhope. The Vineyard and Cellar Door are operated by owners Kate and Greg Searles, who have a great respect for the land, the environment and their consumers. Pests are controlled biologically wherever possible, disease is largely controlled by preventative measures and the soil is improved by mulching with hay, cover crops and worm juice. The vineyard has 6 acres under vine and 3 acres of olives. The wines are hand made by the renowned and highly successful winemaker, Rhys Eather from fruit grown on the Fairview Wines vineyard. Rhys is involved throughout vintage, testing the sugar, acid and flavour of the grapes as they ripen. All our grapes are picked by hand, allowing us to reject any fruit that does not reach our quality standard. The property has had an colourful history. The original farm house was moved to its current location in the 1880's from Greta. The property became an orchard in the early 1900's, later exporting citrus by cold storage to the UK. The property was originally called "Lycullen" changing it's name to Fairview in 1929. From the 1940's the owners raised chickens for egg production to supplement the seasonal income from fruit production. In 1997 the defunct orchard was removed and the first stage of the vineyard was established with plantings of Semillon, Shiraz and Cabernet Sauvignon. In 2002 the Cabernet was grafted to Barbera and verdelho was planted. Read less

Member Reviews for Fairview Pinotage

Add your review
Snooth User: bunchie
122941151
3.50 5
02/20/2009

definitely not for everyone. very meaty scent upon opening and strong peaty finish. Found it much better the next day with some chocolate.


External Reviews for Fairview Pinotage

External Review
Source: ONLINEWEINKELLER.de
02/24/2010

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


External Review
Source: Flaschenpost Weinservice GmbH
04/16/2009

Auge: lebendiges Purpurrot; Nase: würzig nach schwarzen Früchten; Gaumen: reife, weiche Tannine mit opulenter Frucht



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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