Tukulu Pinotage 2006
South African Wine Information Centre
Bubbly
 


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Tukulu Pinotage 2006

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  Tukulu Wines
Phone +27.218098330
Fax +27.218098664
eMail tukulu@capelegends.co.za
URL www.tukulu.co.za
Address

PO Box 184


Stellenbosch
7599
South Africa

 
our wines » Tukulu Pinotage 2006

technical analysis
Winemaker :  Samuel Viljoen
Main Variety :  Pinotage
Alcohol :  14.52  %vol
pH :  3.60
RS :  2.4 g/l
Total Acid :  5.90 g/l
Appellation :  Darling
characteristics
Type :  Red
Body :  Medium
Taste :  Fruity
WOODED

 
accolades
2008 Michelangelo World Wine Awards - Gold Medal
 
tasting notes
2008 Michelangelo World Wine Awards - Gold Medal
Colour: Dark ruby red with slight purple edges.
Bouquet: A combination of rich plum and blackcurrant with a rich earthy undertone.
Taste: Rich, but refined dark berries with a spicy finish that lingers are underpinned from strong, soft tannins.
 
ageing potential
With the fruit and wood well integrated, this well structured wine will make the wine improve over the next 5 years.
 
blend information
100% Pinotage
 
food suggestions
The winemaker suggests serving it with game casseroles, red meat dishes, robust cheeses or chocolate.
 
in the vineyard
Papkuilsfonteins deep, red Tukulu soils have excellent water retention properties and ensure the dryland vines are not unduly water-stressed. The farm, situated just 25 kms from the sea, enjoys relatively cool temperatures. Maritime breezes cool the vineyards while a range of hillocks protects the vines from the harsh south-easter in summer.

In addition, the farm has an above-average rainfall for the West Coast. The grapes for this wine come from unirrigated bush vines, ranging in age from 9 to 32 years and yielding 6 tons per hectare. Suckering of the vines ensured good aeration, light penetration, bud fertility and colour intensity.
 
about the harvest
The grapes were hand-harvested at 25.0° Balling, resulting in tannins that are ripe and fruit flavours concentrated and intense.
 
in the cellar
After harvesting the grapes were fermented on the skins at between 23° and 25° C until dry. To ensure optimal extraction of colour and flavour, the cap was broken regularly through pumping. After racking, the skins were pressed, and the pressed juice returned to the free-run juice. Malolactic fermentation was induced in the tank.

The wine spent 12 months in a combination of French (40%), American (45%) and Eastern European (15%) oak. The use of American oak was to impart sweet, vanilla flavours.
 
  
 
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other vintages

Tukulu Pinotage 2009 Samuel Viljoen Pinotage
Tukulu Pinotage 2008 Samuel Viljoen Pinotage
Tukulu Pinotage 2007 Samuel Viljoen Pinotage
Tukulu Pinotage 2006 Samuel Viljoen Pinotage
Tukulu Pinotage 2005 Adian Fry Pinotage
Tukulu Pinotage 2004 Adian Fry Pinotage
Tukulu Pinotage 2003 Adian Fry Pinotage
Tukulu Pinotage 2002 Adian Fry Pinotage
Tukulu Pinotage 2001 Wellington Metshane Pinotage
Tukulu Pinotage 2000 Wellington Metshane Pinotage
Tukulu Pinotage 1999 Carmen Stevens Pinotage