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Ruitersvlei Wines Pinotage 2008

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Winemaker's Notes:

The warm Mediterranean climate of Paarl is highly conducive to vine-growing, and Ruitersvlei make the most of these c...

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Winemaker's Notes:

The warm Mediterranean climate of Paarl is highly conducive to vine-growing, and Ruitersvlei make the most of these conditions to deliver ripe, flavoursome wines at seriously competitive prices. The estate was planted by Johannes Albertus Faure in 1862, and is still run by his descendants; they began bottling their own wines in 1995. The impressive string of awards they have collected since then shows they made the right decision! The grapes were hand-picked from Ruitersvlei’s own vineyards aged eight to seveenteen years old, on Malmesbury Bank soils. The vineyards enjoy long, warm summer days and cooling Atlantic breezes. Half the grapes were crushed and destemmed and the other half whole bunch fermented in a Rototank with cooling jackets. The following day the juice was inoculated with a selected yeast strain. The fermentation process took seven days, during which eight to nine daily rotations took place to gain the desired colour extraction. There was no barrel maturation, but a mixture of American and French staves were used for six months. The wine was bottled unfined. This Pinotage is an intense ruby colour with aromas of cherry, raspberry and upfront banana notes. It is medium-bodied palate with plum and vanilla aftertastes and a well rounded finish.

The warm Mediterranean climate of Paarl is highly conducive to vine-growing, and Ruitersvlei make the most of these conditions to deliver ripe, flavoursome wines at seriously competitive prices. The estate was planted by Johannes Albertus Faure in 1862, and is still run by his descendants; they began bottling their own wines in 1995. The impressive string of awards they have collected since then shows they made the right decision! The grapes were hand-picked from Ruitersvlei’s own vineyards aged eight to seveenteen years old, on Malmesbury Bank soils. The vineyards enjoy long, warm summer days and cooling Atlantic breezes. Half the grapes were crushed and destemmed and the other half whole bunch fermented in a Rototank with cooling jackets. The following day the juice was inoculated with a selected yeast strain. The fermentation process took seven days, during which eight to nine daily rotations took place to gain the desired colour extraction. There was no barrel maturation, but a mixture of American and French staves were used for six months. The wine was bottled unfined. This Pinotage is an intense ruby colour with aromas of cherry, raspberry and upfront banana notes. It is medium-bodied palate with plum and vanilla aftertastes and a well rounded finish.

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