SWARTLAND
2017 SYRAH
stellenbosch
2022 PINOTAGE

Vineyards and terroir of the stellenbosch

Stellenbosch boasts a combination of spectacular scenery, exceptional terroir and favourable climatic conditions culminating in arguably South Africa’s foremost wines.

The region has distinguished itself as a consistent producer of top class wines, benefiting from cooling summer breezes, unique viticultural zones and vines grown on some of the world’s oldest viticultural soils. Small wonder it has a winemaking tradition stretching back literally centuries, making it one of the world’s iconic winegrowing regions.

Vriesenhuijs 2022 Pinotage is an excellent expression of the extraordinary Stellenbosch terroir, elegant and lighter-bodied, with red fruits offering classic cherry and mulberry notes. The wine has a plush and bright finish with a vibrant palate and sweet tannins. The wine is restrained, a fresh and elegant new style of Pinotage, made with a hands-off approach, allowing the vines to shine through. This approach gives the wine a profound sense of place.

2022

Pinotage

WINE OF ORIGIN stellenbosch

This 100% Pinotage is harvested from vines aged between 7 and 15 years, situated on the northern slopes of the Bottelary Hills near Stellenbosch. Harvested from dryland trellised vines yielding between 5 to 7 tons per hectare, grapes are harvested at 22.3 Balling to preserve freshness and maintain lower alcohol, and spend 3 days on the skin before pump-over to 500-liter oak barrels for ageing.
Cellaring potential
3-5 years
Bottling
2020
Alcohol
12.75%

Tasting Notes

This Pinotage features red currant and cherry aromatics and floral fragrance with clarity of fruit, light and fresh with fine tannins.
Red fruits with classic cherry and mulberry notes, plush with a bright finish, vibrant palate and sweet tannins.
Complements sticky pork dishes, barbequed ostrich steaks or springbok fillet.

Climate and terroir

Ancient granite and cooling ocean breezes, intense sunlight on northwest-facing slopes, imparting generosity of fruit and well-structured wines.

Winemaking techniques

Grapes were machine harvested at 22.3 balling to preserve freshness and maintain lower alcohol. The must was inoculated with biodynamic yeast and spent 3 days on the skins with two light pump-overs per day. After gently pressing, the wine was transferred to stainless steel tanks for malolactic conversion. After completion the wine was racked to 500-liter old oak barrels to age for 10 months.
©2023 Vriesenhuijs. All Rights Reserved
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