Angus Paul Mesas Pinotage

Stellenbosch fruit undergoes semi-carbonic fermentation. A small portion (15%) was pressed directly to create a rosé and was blended back post malolactic fermentation. After draining, the remaining grapes were pressed to old wooden barrels. Spontaneous malolactic fermentation then took place, and in early Autumn wines were sulphured for the first time.The wine spends 10 months in barrel and 2 months in tank. Bright red fruits, sweet gum drops and mild spice from the grape stems. The palate is pure bouncy, juiciness; light of body, fresh and delectable. Serve chilled. Alc 12.5%