Fairview Pinotage 2006

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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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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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User Reviews for Fairview Pinotage

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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: Flaschenpost Weinservice GmbH
04/17/2009

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


External Review
Source: ONLINEWEINKELLER.de
02/25/2010

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


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.

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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