Fleur du Cap Pinotage Simonsberg-Stellenbosch 2007

Winemaker's Notes:

The grapes were handpicked at 25 Balling by the end of February. In the cellar the juice fermented on the skins for 4 days at 28C. It was then drawn off and fermented dry. After malolactic fermentation the wine was matured in second-fill casks of French oak for 12 months. The wine was matured in the bottle for 3 months before release

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3.25 5 0.5
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Fleur du Cap:
Fleur du Cap - one of South Africa's premier and best-known wines — is one of the flagships of the Distell group, the country's top producer and marketer of fine wines and spirits. Inspired by nature, Fleur du Cap is a collection of premium wines crafted in a style determined by the grapes themselves, allowing the full expression of the vine. These wines reflect the generosity of nature and the... Read more
Fleur du Cap - one of South Africa's premier and best-known wines — is one of the flagships of the Distell group, the country's top producer and marketer of fine wines and spirits. Inspired by nature, Fleur du Cap is a collection of premium wines crafted in a style determined by the grapes themselves, allowing the full expression of the vine. These wines reflect the generosity of nature and the dedication by a devoted team at The Bcrgkeldcr, the famous cellar in the mountain in the heart of the Stellcnbosch Winelands, who select only the finest vineyard sites and sun ripened grapes to produce wines of abundant flavour and character. Fleur du Cap wines arc made in a contemporary style with minimal human interference. Read less

Member Reviews for Fleur du Cap Pinotage Simonsberg-Stellenbosch

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Snooth User: Ilia Markov
28315690
3.50 5
05/10/2010

Very fresh and very fruity, a perfect example of what pinotage should taste like. Strong cherry aroma and taste. Mikes an ideal refreshing apperitif when slightly chilled.


External Reviews for Fleur du Cap Pinotage Simonsberg-Stellenbosch

External Review
Source: Melange Wines
10/06/2009

The grapes were handpicked at 25 Balling by the end of February. In the cellar the juice fermented on the skins for 4 days at 28C. It was then drawn off and fermented dry. After malolactic fermentation the wine was matured in second-fill casks of French oak for 12 months. The wine was matured in the bottle for 3 months before release



The grapes were handpicked at 25 Balling by the end of February. In the cellar the juice fermented on the skins for 4 days at 28C. It was then drawn off and fermented dry. After malolactic fermentation the wine was matured in second-fill casks of French oak for 12 months. The wine was matured in the bottle for 3 months before release

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