Du Toitskloof Pinotage Merlot Ruby Cabernet 2011
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Du Toitskloof Pinotage Merlot Ruby Cabernet 2011

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  Du Toitskloof Winery
Phone +27.233491601
Fax +27.233491581
eMail info@dutoitskloof.co.za
URL www.dutoitskloof.co.za
Address P.O. Box 55
Rawsonville
6845
South Africa

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our wines » Du Toitskloof Pinotage Merlot Ruby Cabernet 2011

technical analysis
Winemaker :  Shawn Thomson & Chris Geldenhuys
Main Variety :  Pinotage
Alcohol :  14.28  %vol
pH :  3.35
RS :  6.4 g/l
Total Acid :  5.9 g/l
SO2 :  91 mg/l
Free SO2 :  44 mg/l
Appellation :  Western Cape
characteristics
Type :  Red
Style :  Off Dry
Body :  Medium
Taste :  Fruity
WOODED

 
accolades
2013: Best Value 2013 - 3 Stars
 
tasting notes
A well rounded, medium-bodied wine with inviting raspberry and other ripe red berry flavours, hints of spice and dried banana. It has an impressive smoothness and a long fruity finish.
 
ageing potential
Enjoy now or drink within 2 years after bottling
 
blend information
60% Pinotage, 25% Merlot, 15% Ruby Cabernet
 
food suggestions
An ideal companion with BBQ and other red meat dishes. Also lovely with smoked chicken.
 
in the vineyard
All the grapes for this blend came from within 5 km of the Du Toitskloof Cellar. The vines, grafted on Richter 99 and 101-14 rootstocks are grown in slightly clayey soil. Based on soil moisture levels, as measured by neutron hydrometers in the vineyards, controlled irrigation is applied. This practice ensures small berries with an excellent skin to fruit ratio, providing an intense colour and flavour spectrum. Leaf canopies were carefully managed to ensure the berries receive adequate sunlight.
 
about the harvest
The grapes were picked when they reached optimum physiological ripeness.
 
in the cellar
The grapes of the three cultivars were vinified in more or less the same way. They were crushed and de-stemmed at 24° - 26° Balling where after the mash was pumped to rotor tanks where it was left on the skins for two days at temperatures between 10°C to 15°C to allow maximum extraction of colour and flavour. Selected yeast strains were added and fermentation allowed to take place at a controlled temperature of 24°C while the rotor tanks were turned every four to six hours to increase extraction. After the primary fermentation lasting six to seven days, the wine was racked and the skins pressed. Some of the pressed wine was added back to provide additional depth. After malolactic fermentation the wine was matured for four to six months in French oak before bottling.
 
Cellar Door Price 32  
 
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