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Wine of Western Cape, South Africa
A smooth and rich Pinotage
Develop when matured for up to five years.
Structured & complex, driven by diverse berry flavours, this wine embodies the best features of Pinotage. For an abundance of fruit flavour we recommend drinking young.
Beyerskloof is South Africa's most popular & loved producer of Pinotage. Pinotage pioneer & world renowned winemaker Beyers Truter, together with his team, strive to craft wine of virtue and stature.
Beyerskloof supports the Beyers Truter Faith Fund, an effort to inform and prevent Fetal Alcohol Syndrome. Visit: www.faithfund.co.za for more information.
10.5 UK units per bottle
Drink Responsibly
The UK Chief medical Officers recommend adults do not regularly drink more than 14 units per week
drinkaware.co.uk
Green Dot
Allergy Advice
Contains Sulphites
Bottled by:
W1743,
UK.
Beyerskloof Wines,
Koelenhof,
Stellenbosch,
RSA.
Country of origin: South Africa
Wine of South Africa
Bottle
Alcohol by volume: 14.0%
Serving suggestion: Strong red berry and plum favours with elegant tannins. Well balanced, medium-bodied wine with a fresh finish.
Alcoholic content: 10.5 units
Region of origin: Stellenbosch
Agent: Bibendum Off Trade
Grape variety: Pinotage
Producer: Beyerskloof
Winemaker: Beyers Truter
Wine colour: Red
Type of closure: Screwcap
Storage instructions: This wine can be drunk now but will further improve if carefully stored for up to 5 years
History: In the national as well as international wine world, Beyerskloof is considered as the home of South African Pinotage wines. Quite rightly so. With a wide range of Pinotage variations, the winemaker Beyers Truter and his team have made it their mission to promote South Africa's national grape.
Regional information: Beyerskloof winery is a charming family-run farm that rests in the bosom of the Cape Winelands overlooking grand Simonsberg mountain and is the quintessential king of Pinotage. The grapes derive from unirrigated bush vines of 20-40 years old in the famous Stellenbosch wine region.
Vinification: Cellar techniques include different systems of skin contact and fermentation in open fermenters, roto tanks, and fermentomatics. 4 to 5 days on skins at 25°C. After malolactic fermentation, the wine was treated with oak.
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