The grapes were harvested from various vineyards and fermented separately in open top fermenters and close top fermenters. Once fermentation started the tanks was mixed every four hours by punch down or pump over to ensure maximum extraction of aromatic, colour and structure. The wine was fermented dry on the skins and pressed off into French and American 225 l barrels. A combination of new, second fill, third fill and neutral barrels were used.
Fat Bastard Pinotage
Fat Bastard Pinotage packs a heady punch with rich aromas of banana and ripe plum. It fruit-driven charac