Beskrivelse
Rich, aromatic nose, complimented by lush, juicy fruit. A velvety palate with prominent notes of black and red berries, featuring spicy undertones of cinnamon.
Dense fruit, an integrated presence of wood and greatbbalance makes this one of the most sought after wines in the Anura stable.
Suggested food pairings include grilled red meats, especially richer cuts like rib eye or rump.
Wonderfully paired with hearty tomato based dishes and stews. Mature cheeses and blues with sweet preserves and nuts also compliment the ripe plum flavours in our Pinotage Reserve.
| Land: | Sydafrika |
| Vinområde: | Paarl |
| Producent: | Anura |
| Vintype: | Rødvin – enkeltdrue – Kraftig og blød |
| Labelnavn: | Pinotage, Reserve Magnum |
| Årgang: | 2014 |
| Klassifikation: | Limited Release |
| Druebase: | 100% Pinotage |
| Gæring: | Malolaktisk gæring |
| Lagring: | 6 måneder på fransk eg, 16 måneder på fransk eg |
| Holdbarhed: | Drikkes nu og til 2026+ |
| Bouquet: | Blommer | Pære |
| Blommer | Kirsebær | |
| Banan | Kriderier | |
| Solbær | Pærer | |
| Karamel | Bløde tanniner | |
| Brombær | Peber | |
| Bløde Bærnuancer | Cedertrær | |
| Chokolade mousse | Hø | |
| Karamel med Brulee | Lakrids | |
| Levendel | Luksus Chokolade | |
| Modne Hindbær | Mokka Java kaffe | |
| Ristet træ | Tobak | |
| Gastronomi: | Charcuteri | Vildt |
| Carpaccio | Oksehale | |
| Osso bucco | Barbecue | |
| Boobotie | Creme pastaretter | |
| Dansk julemad | Gryderetter | |
| Svinefilet i sennepssauce | Stegt kylling | |
| Oste souffle | Fondue | |
| Glaseret skinke | Charcuteri | |
| Al mad der passer til Pinot | ||
| Noir druen | ||
| Antal pr. colli: | 6 flasker |
| Awards: | Dobbeltguld på Veritas Awads, 5 stjerner i John Platter, Fairbairn Capital Trophy , ABSA Top 10, Pinotage, Dobbeltguld på Michelangelo International Awards |
| Bedømmelse af årgangen: |
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| Vinifikation: | Grapes are planted on a north-west facing slope with a high potential, medium structure yellow-brown soil type (Tukulu). All were hand-picked mid February. Fermentation initiated in 500l open-top oak barrels with 20% of the total crush fermenting naturally and the balance with commercial yeast. Pump overs and manual punch downs with regular intervals were done during fermentation to maximise extraction of flavour. Wine pressed early off the skins, leaving a higher RS, into all new 225l American oak and French oak barrels, where fermentation could finish slowly. All the wine was aged in new oak barrels for 16 months. 40% American and 60% French oak first fills. |
| Alkohol: | 14,6% |
| Syre: | 5,2 gr. pr. liter |
| Restsukker: | 2,4 gr. pr. liter |
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