4 days in open fermenters with the cap punched through by hand every two hours. Fermentation emperature was between 25 ? 27?C. After alolactic fermentation in stainless steel tanks, the wine matured in 10% new and 90% second/third ll barrels for 14 months.
Beyerskloof Pinotage Reserve
Blackberry and plum avours upon entry with the light hints of cedar oak aromas from Barrel maturation . A wine with excellent balance A long juicy aftertaste. Thi