Pinotage grapes were picked at about 22.5 balling, lightly crushed and left on the skins for about 8 hours to extract sufficient amounts of colour and structure. The juice was separated from the skins and primary fermentation took place at 11?C for three weeks. After primary fermentation the wine was left on the wine lees for three months and stirred up twice monthly to give the wine a more balanced and elegant mouthfeel.
Beyerskloof Pinotage Rosé
Clean and crisp entrance, refreshingly dry with good acidity. A medium bodied Ros? that is layered with sweet red berries. Hints of buttery, creamy notes add complexity to this serious and delightful Ros?, finishing off with a lingering aftertaste of red cherries and sweet strawberries.