Bon Courage Pinotage

The whole berries fermented in rotor tanks and were cold soaked for two days. After fermentation was more than 50% complete, half of the grape skins were removed, pumped into barrels and fermented dry. It was then matured in French Oak barrels– 2nd and 3rd fill for 12—15 months.

Complex nose of ripe banana, mulberry and plum. Smooth and well-rounded mouth-feel finishing with a velvet texture and soft tannins.

Robust meat dishes, casseroles and stews with sweet fruit, grilled meats on the “braai” with a sweet style barbeque sauce. Compliments also slightly spicy foods.