The De Waal family of the historic Uiterwyk Farm in the Stellenbosch Wine Appellation are irrevocably bound to Pinotage, South Africa’s own red wine grape, created in the late 1920’s for Abraham Perold. However, it was not until 1941 that there were sufficient grapes to make a barrel of the wine, when Perold asked his Oenologist friend CT de Waal, born in the Uiterwyk Manor House, and a lecturer at the University of Stellenbosch, to make the first Pinotage wine. Perold died before tasting the wine. The De Waal CT de Waal Pinotage 2015 pays homage to the history maker, Charles Theron de Waal.
The vines for this wine are almost 50 years old and are planted on three wire hedge trellises in gravel and loamy soils which are on warmer north facing slopes. They yield an even-handed 7 tons per hectare. Harvested by hand, after destemming and crushing, the wine spends 14 days macerating and fermenting. The wine is then racked into 225 litre French oak barrels of which 60% were new and the remainder second fill. Here it matures for 12 months before being prepared for bottling. The wine will be available in February. Look out too for a first from the Estate, a Pinotage Rosé, made in a small batch and will be available only from the Cellar Door.
The De Waal CT de Waal Pinotage 2015, if correctly cellared, will do well into its 12th year from harvest.
It looks like
Bottled in a Bordeaux shaped bottle with the elegant De Waal livery. A real tribute to one of the great in the South African Wine Industry. In the glass, deep bloodplum at the core which then pales out to ruby at the edges.
It smells like
A generosity of black fruits, soft sun-dried prunes, berries.
It tastes like
Full and rich and smooth from entry to exit. Some soft raspberry and red cherry fruits there from the Pinot Noir parent. You want to remove your hat and stand up when you drink this wine.
It’s good with
Good for a post prandial philosophical conversation with a slab of dark Belgian chocolate. But a great wine like this is a food wine and will anything from a mid-week burger to the traditional Sunday Roast lunch with a tranche of beef or lamb or pork with crispy roast potatoes and real gravy. Ina Paarman’s Anchovy Pasta with Garlic Breadcrumbs is an excellent companion. Click here for her recipe.
Read more about De Waal Wines and all the fun events which take place on the farm, including the Top of the Hill Vineyard walks with Owner Pieter de Waal, their cheese platters and other events – CLICK HERE
The next Top of the Hill Vineyard Walk takes place on 24th February.