Tiny berries allowed the production of wines with highly concentrated varietal character. Whole bunch fermentation, punch down by hand twice per day. Fermentation lasted 14 days, after fermentation the wine was basket pressed and placed into older barrels. The wine underwent full malolactic fermentation in the barrel. After MFL was completed the wine was given a racking and sulphur. The wine then spent a further 6 months in barrel, 9 months in total before bottling in December 2017. Perfumed and complex, it's a beautiful expression of this now in-vogue workhorse variety.
One can imagine the brief given to Abraham Izak Perold who perfected the crossing of Pinot Noir and Cinsault in 1924: ‘Professor, we want you to create a uniquely South African grape variety that has all the nobility of Pinot Noir but the high-yielding potential of Cinsault’. Pinotage is what...
This hand crafted boutique wine has been matured for more than 18 months in French oak barrels and bottle matured. Intense Ruby Garnet in colour. Plums, dry prunes, damsons and cherries with hints of dry mint, cinnamon and violets and notes of spices and herbs. Full and rich, juicy and appealing....
The flagship wine of Annexkloof. This soft, elegant Malbec has typlical flavours of black plum and mulberry. Fine well structured tannins and complexity of fruit on the palate. Aged for 2 years in second and third fill oak barrels. Serve with duck, chicken, lamb and creamy fish.
A fabulously aromatic Rhône-inspired blend, with bramble fruit, violets and complex smoky-mineral notes. The palate is seamlessly textured and beautifully balanced, with real lift yet no lack of power