Piekenierskloof Tannat 2020

On arrival at the winery, the hand-picked grapes were first subjected to a 24-hour cold swelling phase before fermentation was initiated using selected yeasts at a regulated temperature below 26°C in stainless steel tanks. During fermentation on the skins, the marc cap was submerged three times a day to ensure maximum extraction. Once alcoholic fermentation was complete, the wine was pressed into barrel where malolactic fermentation took its course. The wine was then aged for 14 months in French oak barrels, of which 30% were new wood and 70% second, third and fourth wood.