Once fermentation started the tanks was mixed every four hours by punch down or pump over to ensure maximum extraction of aromatic, colour and structure. The wine was fermented dry on the skins and pressed off into French and American 225 l barrels. A combination of new, second fill, third fill and neutral barrels were used.
Oak Maturation: 16 months
Wine | Wine Maker | Main Variety |
---|---|---|
Fat Bastard Pinotage 2021 | Thys Loubser | Pinotage |
Fat Bastard Pinotage 2018 | Thys Loubser | Pinotage |
Fat Bastard Pinotage 2011 | Jacques Roux | Shiraz |