KWV The Mentors Pinotage

£20.50
  • KWV The Mentors Pinotage
  • KWV The Mentors Pinotage

KWV The Mentors Pinotage

£20.50

AVAILABILITY: 12 in stock

Grape Pinotage
Style Dry, Red, Full Bodied,Intense, Black Fruits, Dried Fruits, Herbs, Oak Aging, Smooth,
Country South Africa
Region Stellenbosch
Volume 75cl
ABV 14.5%
Dietary None


Experience an unforgettable taste with KWV The Mentors Pinotage. This indulgent modern-styled Pinotage boasts intense blackcurrant and plum flavours, with hints of fruit cake and cloves on the nose. Its silky-smooth tannins create a juicy, seamless finish. Perfectly paired with pork belly roast or succulent beef roulade.

About the Producer

KWV is one of South Africa’s leading wine and spirit producers, with an impressive international reputation and history. We love how their dynamic winemaking team are bringing an innovative approach and modern wine styles. KWV has 72 growers from every region of the Western Cape so it has unrivalled access to all South Africa’s wine regions and grape varietals, from cool climate Walker Bay Sauvignon to hot and arid Swartland Shiraz. Its winemakers work closely with the vineyards and the results shine a light on South Africa’s amazing regional strengths.

Vineyard and Winery

Soil in the Western Cape comprises ancient (350 million to 500 million years old) weathered soils of alluvial and volcanic origin. The alluvial soils are from both glacial and marine deposits. Some of the origins of the weathered soils are Table Mountain Sandstone, Granite and Malmesbury Shale. These have eroded over millennia and are now generally clay rich loam soils, which are most desirable for their ability to retain water for plant during summer months.

A three-step selection process ensured only the best quality fruit was chosen for fermentation. Selective picking in the vineyard followed by both bunch and berry selection on the sorting table in the KWV The Mentors cellar, is strictly observed. A 2.5% portion of the cuvée was allowed to undergo natural fermentation and the rest was inoculated after two days of cold soaking. Fermentation took place at 26°C over six days. The wine was pressed before alcoholic fermentation was completed, to prevent the extraction of hard and dry tannins. The wine was matured for 18 months in oak barrels - 90% of French origin and 10% American. A 70% portion of the barrels was first-fill.

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