The Warwick harvest team pick the Pinotage fairly ripe, giving lashings of rich black cherries and ripe strawberry elements, as well as those tell-tale cured meat aromas that Pinotage delivers. The grapes spend as long as two weeks on skins, lending the wine a spectacular crimson colour, as well some powdery tannins. The wine goes through malolactic conversion, adding a velvety texture, and hints of milk chocolate. Finally, all components are aged in oak, adding a silky finish with hints of spice.

Pairs well withaWarwick First Lady steak rock and roll.

Ready toexplore the wine farm? Find out more about Warwickhere.