Cellar Profile
Having grown up in a wine region, it wasn't entirely surprising that Abrie Beeslaar changed from studying medicine at the University of Stellenbosch, to graduating with a BSc in Viticulture and Oenology from there. In 2003, Abrie became the Head Winemaker at acclaimed and iconic winery (and Pinotage specialist), Kanonkop. There, he discovered a tiny, 2.5 hectare, old bush-vine-trained Pinotage vineyard near Simonsberg Mountain, outside Stellenbosch that had the perfect conditions for creating magnificent wines. Shale soils, easterly breezes and significant diurnal shifts, coupled with the bush vines' penchant for giving small bunches of tiny, ripe berries give the wines intensity of colour and concentration. Beeslaar Estate Pinotage is vinified similarly each year, but the finished wine always tells the tale of the vintage and is generally regarded as amongst the finest examples of Pinotage in the world. The winery recently added a small production of Western Cape Chardonnay to its line up.
Region
Located at the edge of the Stellenbosch appellation, 45 km from Cape Town, Simonsberg has been actively planted since the 17th century. It is a small region, known for crafting some of the finest examples of South African wine. Located in the foothills leading to the Simonsberg Mountains towering above it, it is bordered by Stellenbosch, Paarl and Franschhoek. Simonsberg enjoys a Mediterranean climate, with cool, wet winters and hot summers, mitigated by a strong easterly wind and fairly significant diurnal shifts.
Vineyard
Old vine vineyard, situated in Simonsberg, just outside Stellenbosch. At 200 masl, the bush trained vines are planted in shale soil. There is a strong, easterly breeze that whistles through the vineyard, cooling the grapes and restricting growth of the bush vines, keeping berry sizes and clusters smaller, allowing for full phenolic ripening of the skins, vital for top notch Pinotage.
Winemaking
Handpicked grapes were destemmed, sorted and fermented in open-top concrete fermenters at 28°C. The skins were punched down by hand every 2 hours during fermentation and the juice was drawn off the skins after 3 days. Malolactic fermentation and maturation took place for 20 months in 225L French oak barrels (50% new and 50% 2nd fill).
Tasting Notes
Vivid ruby-red colour, with a captivating bouquet of red currants, ripe raspberry, black cherry compote and cranberries, interwoven with delicate notes of cedarwood, dried herbs and spice. This wine is both elegant and intricate. The palate is lavish and indulgent, featuring layers of juicy dark plum and red cherry fruit, underscored by delicate French oak, aromatic spices and an earthy, herbal nuance. Additional notes of velvety cocoa, forest berries and exotic spice emerge, seamlessly integrated with a refined oak character. Great length on the finish, with the structure and depth to develop beautifully over time. Decant, then enjoy with roast beef, lamb shank, hearty winter stews or BBQ ribs.
Varieties
Pinotage is a South African crossing of Pinot Noir and Cinsault. It is typically found in South Africa (Stellenbosch), but its brambly nature, ability to maintain a level of freshness even in hot conditions and consistency vintage to vintage has found it being increasingly planted worldwide. It doesn't crop as hugely as some reds, but still gives decent yields. Attention in the vineyard must be observed to avoid isoamyl acetate, which gives off unpleasant drying paint notes. An unabashedly "New World" variety.