In The Vineyard
The Tannat is vinified from a single bush vine vineyard on a north facing slope on the farm Heidedal. The national grape of Uruguy, Tannat’s second home after Madiran in Southwest France, is famous for its intense blueberry flavour, similar to that of Cabernet Sauvignon. It ripens earlier though and is much more drought resistant, making it a good contender for the name ‘Piekenierskloof’s little Cabernet’.
Grapes are handpicked and cold soaked for 24 hours. Fermentation is initiated with selected yeast strains and is kept under 26°C. During fermentation the grape cap is punched down 3 times per day for maximum extraction. It is fermented dry on the skins and pressed off to barrel for malo-lactic fermentation. Subsequently the wine is racked into 30% new and 70% second fill and older 225L French oak barrels where it matures for 14 months.
An opaque colour hints towards the concentrated nose of black and blueberries that opens up after the first swirl. This is complemented by dark chocolate and charry oak on the palate and completed by a soirée of high quality, ripe tannins.