Pinotage Update

7 years ago threadsandvino 0


We pressed the South African Pinotage and are very happy with the results.

The starting numbers were:

Brix = 25  (no adjustment required)

Starting pH = 3.91

Starting TA = .62

Added 1.5gm tartaric acid per liter

​Final numbers were pH = 3.50 and TA = 0.75

The skins were very chewy and thick. We cold soaked for 6-7 days and got good color.

Fermented for 6-7 days with D254

Ran on the low side 65-70F

Did peak at 75-80 for a short time

Pressed and got expected yield

Ruby red color, bright raspberry nose, very fruity nose and taste.

Good acidity, low tannins, sg =.998

Cannot wait to enjoy this wine!