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False Bay Pinotage 2014

False Bay Pinotage 2014
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Our Price:  £7.05Earn 7 Loyalty Points
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Producer:  False Bay Vineyards
Grape Varieties:  100% Pinotage
Optimum Drinking:  Within 4 years
Wine Style:  Juicy spicy red
Alcohol by Volume:  13.5%
Closure:  Screwcap
Country:  South Africa

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False Bay Pinotage 2014

The One-Liner

Perfect Pinotage - youthful, vibrant and fruity.

Tasting Note

Hints of spice and red fruits on the nose with clean bright, juicy strawberry compote and cream flavours as well as dry earthy notes on the palate.  The wine is well balanced with fine soft tannins and a long dry finish.

Producer Details

Established by Paul Boutinot, False Bay Vineyards is a company that has grown out of many years of involvement in South Africa, which began at a time when their wines and potential was just being recognised. With knowledge and respect within the South African wine industry, Paul Boutinot has been able to source top quality grapes for the False Bay range. First discovered by sailors confusing it for Table Bay to the north, False Bay has long been a haven for those navigating the treacherous Cape of Good Hope. The cool coastal breeze which sweeps off the Indian Ocean tempers the ripening process, extend the growing season and produce expressive wines with more precise varietal characters and purity. These lifted aromas make the wines accessible, perfectly balanced and full flavoured.

In The Vineyard

Since the 1960's Pinotage has had its ups and downs but currently it is on the ascent, being more widely planted now than its Cinsault sire. The notion of combining cultivars with elegant, cool climate characteristics (Pinot Noir in the cooler Burgundy areas) with those suited to hot climates (Cinsault in the Languedoc), is fairly novel. The frequently found rustic quality is part of its charm and it retains both the hot, country wine character of Cinsault, with some of the delicacy and elegance of Pinot Noir. Extensive experience in working with the Pinotage grape, provided us with the knowledge to bring out the best in the varietal and that is to work with low yielding, old un-trellised bush vines. This approach seems to change a grape that is more beast than beauty into something special. We know that Pinotage will never be a sleek suave international red, but it allows us to get that very authentic flavour that smacks of the earth, from grapes that will deliver that taste to you in the way that no other will. Those stunted plantings that look like twisted bonsai proved to have the stuff of greatness. Fruit so dense that it needs the tough love of open fermenters to dispel the volatile esters.

Food Recommendations

Perfect with boerwurst, game or good, old fashioned sausage and mash. Since there is no old-world style to emulate, the journey with Pinotage has very much been an adventure. Although we are aware of the fact that Pinotage seems to do equally well in cooler areas, our own experience has been more positive, working in the warmer areas of the Coastal Region. We have identified a few 30 year and older blocks of un-irrigated bush vine in the Paarl region for the False Bay Pinotage. What attracted the producer to these vineyards were the very small berries with a great degree of concentration.

In The Winery

As with all the reds in the False Bay range, native wild yeasts were allowed to start the fermentation process. Only French oak was used as they believe that the grape provides sufficient sweetness. Their aim is to produce a smoky, plum and black fruit character that is a far cry from the rubbery, jammy and over cropped examples responsible for the sometimes negative image of the grape. Native or wild yeasts were allowed to complete the fermentation process. The grapes were harvested at 24 Balling. After de-stemming, berries were fermented in stainless steel tanks. With the onset of fermentation, they rack all the juice from the skins once a day. It is then pumped back over the skins after an hour. This is combined with a pump over once a day until fermentation is complete. Fermentation takes place at temperatures of 26 to 30 degrees at the height of fermentation. The wine was drained from the skins after fermentation is completed. No press juice is added to the wine. The wine is aged in large oak vats for 8 months, which tempers the Pinotage tannins and adds more complexity.

Awards & Press

2012 Vintage: Sommelier Wine Awards 2014 - Silver

2012 Vintage: "Fruit-forward and juicy, with lots of grippy tannin alongside dark forest fruit, this spicy wine has good length and is fresh and approachable. Match with steak and grilled meats." Sommelier Wine Awards 2014, Judges Comments


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