The grapes were whole bunched pressed (i.e. without de-stemming or crushing) in a pneumatic “bag” press to minimise colour retention. Extended juice settlement for 3 days using a settling enzyme and bentonoite removes any blush the juice may have retained. The juice (by then a coral colour) was then transferred to 300li Romanian oak barrels (11% new wood). Batch 2 received an acidification adjustment using tartaric acid to correct pH. Yeast (Laffort VL2) was inoculated then fermented for approximately 12 days at an average temperature of 18˚C. Fermentation caused any remaining “tinting” in colour to drop out. Malolactic fermentation was only partially encouraged in barrel after the alcoholic fermentation and the lees stirred for six months on a weekly basis
.The length of time for barrel fermentation and barrel maturation was eleven months.
Protein stabilisation was undertaken using bentonite and a gentle fining was finally done to clarify the wine prior to bottling. No filtering of the wine was undertaken except at bottling when a medium filtration (split AF70/110) was undertaken.
Wine | Wine Maker | Main Variety |
---|---|---|
Mellasat White Pinotage 2019 | Mellasat Vineyards | Pinotage |
Mellasat White Pinotage 2018 | Mellasat Vineyards | Pinotage |
Mellasat White Pinotage 2015 | Mellasat Vineyards | Pinotage |
Mellasat White Pinotage 2014 | Mellasat Vineyards | Pinotage |
Mellasat White Pinotage 2013 | Mellasat Vineyards | Pinotage |
Mellasat White Pinotage 2012 | Mellasat Vineyards | Pinotage |
Mellasat White Pinotage 2010 | Mellasat Vineyards | Pinotage |
Mellasat White Pinotage 2016 | Mellasat Vineyards | Pinotage |