Grapes are harvested early in the day. They are then crushed, destemmed, and fermented on the skin. Open and closed pump overs are given for colour extract. From there the juice is fermented, blended, stabilized and filtered.
Can be enjoyed now or cellar at cool temperature for 5 years.
Pinotage goes surprisingly well with sushi, try it. Thai food is a natural partner as is barbequed meats, particularly game.