93 pts Tim Atkin MW 2015
This is the only Pinotage in South Africa (and the world for that matter) that uses the
Veneto’s ripasso technique, as well as carbonic maceration. Made “with the culture of Pinot
Noir”, it’s an unusual combination of something Italian with something Burgundian. Red
fruits, marked acidity, fine, gravelly tannins and a savoury finish. Drink: 2015-20.
4 ½ Stars Platters South African Wine Guide 2016
Despite no customary dash of pinot noir, 13 is the usual complex mix of early & late picked grapes (including desiccated portion) & bunch ferment/carbonic maceration. Sensitive oaking (25% new) gives free rein to the fruit, aids tannin integration, extends savoury finish.