Lanzerac Jonkershoek Pinotage 2023
R265,00
The 2023 Pinotage boasts an excellent deep colour, ripe berries and plums on the nose and palate with a good mouth-feel and lingering aftertaste. With 3 to 6 years’ maturation this wine will start to acquire the velvet density and luxurious chocolate and caramel flavours of its very early Lanzerac predecessors. A full-bodied, complex wine with a beautiful balance between fruit and wood showcasing a good tannin structure that will allow it to age extremely well.
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Specifications
In the cellar
To ensure that only the best grapes are used for our Pinotage, the grapes are handpicked in the vineyards where after the bunches are hand sorted at the cellar before destemmend. The loose berries undergo further hand sorting before being lightly crushed. Fermentation took place in stainless steel tanks with regular pump-overs (every 4 hours) taking place in the first part of the fermentation to extract colour and flavour. The Pinotage skins were pressed at approximately 1-3 degrees balling in order for the free run wine and pressed wine to complete their fermentation separately in tank. The wine underwent malolactic fermentation in barrels. A Selection of new, 2nd fill and 3rd fill French oak barrels were used to matured the Pinotage for at least 15 months. Regular rackings resulted in excellent integration between wood, fruit and tannins.
In the vineyard
The grapes for the 2023 Lanzerac Pinotage were sourced from five vineyard blocks—D10, D7, D8, D3, and D15—along with a bush vine block in the Jonkershoek Valley. In 2023, the Lanzerac blocks ranged in age from 6 to 26 years covering a total area of 9.08 hectares. The 2023 vintage yielded 5.47 tons per hectare. Situated at an altitude of 400–420 meters above sea level, these blocks are planted predominantly in deep red, decomposed granite soils providing ideal conditions for producing a structured and expressive Pinotage.
Ageing
15 months
Cultivar
Pinotage
Food Pairing
Pair this proudly South African wine with flavourful dishes such as venison bobotie with apricot blatjang, sticky Asian pork ribs with sesame seeds and chopped greens or a twice-baked blue cheese and walnut soufflés.
