Lyngrove Collection Pinotage 2017

Lyngrove Collection Pinotage 2017

Deliciously spicy with flavours of fresh plum, raspberry and nuances of toffee vanilla. Juicy, medium - bodied wine with a bright fruit-driven style intended to be enjoyed while young.

Serve this wine at 15-18°C. Pair with spicy Lamb masala curry, served with chutney, assorted sambals and freshly baked naan bread.

variety : Pinotage [ 100% Pinotage ]
winemaker : Danie van Tonder
wine of origin : Stellenbosch
analysis : alc : 14.8 % vol  rs : 1.9 g/l  pH : 3.6  ta : 5.5 g/l  
type : Red  style : Dry  body : Medium  
pack : Bottle  size : 750ml  closure : Screwcap  

The Collection range of wines aspires to be easy to drink but also true to its terroir. The emphasis lies on smooth tannins and fruit-expression of the specific cultivar.

in the vineyard : Vineyard: The 6ha vines were planted in 2000 on (101-14) rootstock with 2.5m spacing. The vines are drip-irrigated to ensure optimal ripening and trained on the 5-wire Perold trellis system. Planted on soils consisting of weathered granite on clay, the vines are situated on northwest facing slopes. The nearby Atlantic Ocean (False Bay) has a cooling effect on the vineyards during the ripening season.

Growing Season: In retrospect the season was very similar to 2015 with even less rain and drier conditions. Hot weather from mid-October through to end January restricted growth which in turn resulted in lighter bunches and concentrated berries with an average 15% decrease in yield. These conditions also led to healthier vineyards and disease free grapes with promising wines.

about the harvest: The grapes were picked at 25° balling early February when the pips were brown and the skins had no more unripe tannins.

in the cellar : The berries were crushed and cold-soaked for about 48hrs at 15°C, and then inoculated with suitable yeast that would bring out the best of the varietal. The must was fermented in stainless steel tanks with aeration every 4 hrs - this was done to extract all the colour and flavours from the must. Fermentation takes about 5 days at temperatures between 24-28°C. After malolactic fermentation and during tank maturation a light addition of oak staves adds to extra complexity.

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