Low yields, small berries with dark colour and fenolic ripeness on a balanced vine are the key elements we work for in the vineyard. From pruning of the vines in winter, desuckering in spring, green harvesting at veraison which includes removing of any green berries on remaining bunches, to removing of any raisins or damaged berries just before harvest, meticulous attention are given to fruit quality and vine balance. After this vineyard triage, the final quality control is done by Tania and Willie on top of the oak fermentation vat before crushing.

The grapes are hand harvested early in the morning into well vented crates of 10kg capacity and cooled over night to 5°C.  Crushing and destemming takes place on top of each open oak fermentation vat.  Pre-fermentation maceration at a temperature of 10°C maximum, lasts for approximately 7 days with regular CO2 additions to provide a blanket against oxidation.  We prefer that fermentation take place naturally during which time we do regular pigeage. Fermentation is followed by a maceration for another 7 to 14 days after which the wine is pressed in a 220 litre basket press and transferred into barriques where malolactic fermentation completes.

SCALI Pinotage is aged for 24 months in 50% new and 50% second and third fill French oak barriques after which it is bottled unfined, unfiltered and may deposit sediment.

SCALI Pinotage 2004:  11 barriques / 3300 bottles.

Approximate retail price in   S.A.: R95,00   U.K.: £10,99

2004 Vintage: Alc: 14.5% vol.  pH: 3.53  TA: 5.6g/l   RS: 3g/l 

Lovely strawberries, ripe plums and smoky spice. Ripe tannins well integrated and beautifully balanced with long velvety red fruit after taste. We recommend ageing of 3 to 8 years and that this wine be decanted to allow it to express it’s true soul!