Product Description:

"Varietal: 65% Pinotage 35% Shiraz

"Winemaking: The fruit was hand harvested in small 10kg crates and kept in the cold room for a day to bring the temperature down to around 10C. The grapes are then hand sorted on a sorting table before de-stemming. This was followed by a three day cold maturation at 10C for flavor extraction. We then add the yeast to the grapes and gradually allowed the temperature to increase to 25C - never exceeding 28C. The fermentation was done in stainless steel tanks with 3 pump overs a day to keep the cap wet and to extract the necessary color and tannins. This process continued for at least 10 days. After the first fermentation we drew off the free run wine and then pressed the skins gently so as not to extract any bitter tannins. A small amount of press wine is added to the free run wine to add extra body. The wine then went into French and American oak barrels: 50% new and 50% second fill oak - for its second fermentation (Malolactic Fermentation) softening the wine’s acidity. This process lasted for about 3 months. The wine was racked from the barrels; the lees are removed, and then moved back into barrels for about 13 months. After a total of 16 to 18 month in wood the wine was ready for bottling. The Pinotage and Shiraz were blended about 4 days prior to bottling. This FAT BARREL Tenacity can be enjoyed now, but has very good aging potential for up to 8 - 10 years.

"Description: A union of traditional South African Pinotage and spicy new world Shiraz, TENACITY is the result of three friends & wine-makers desire to present South Africa's collective best. Days of arguing the merits of every barrel to select "the fat barrels" brings us TENACITY." Winemakers Tasting Notes