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The Pinotage grapes were hand picked and placed in small baskets to prevent bruising. In the cellar, the juice was fermented on the skins for four days in open cement tanks at 26°C. It was racked off the skins at 6°C Balling and then underwent secondary malolactic fermentation. The wine was matured in second fill oak barrels for 10 months - 80% French oak and 20% American oak barrels.
The Pinotage grape is unique to South Africa and is derived from the noble Pinot Noir and Cinsaut (formerly called Hermitage) varieties. The Momberg's are one of the foremost producers of Pinotage wines.