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Grapes are handpicked and cold soaked for 24 hours. Fermentation is initiated with selected yeast strains and is kept under 26°C. During fermentation the grape cap is punched down 3 times per day for maximum extraction. It is fermented dry on the skins and pressed off to barrel for malo-lactic fermentation. Subsequently the wine is racked into 2nd, 3rd and 4th fill 225L French oak barrels where it matures for 14 months

Piekenierskloof Tannat

SKU: 6003906993654
  • An opaque colour hints towards the concentrated nose of black and blueberries that opens up after the first swirl. This is complemented by dark chocolate and charry oak on the palate and completed by a soirée of high quality, ripe tannins.

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