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George, South Africa
Free delivery within the Garden Route. Buy any mixed selection of 12 bottles and only pay for 11.
Wild House
Pinotage
Wine of the Western Cape Region
2024
100% Pinotage
Fermenting only in stainless steel ensures the freshness, character, and liveliness of the wine is maintained.
TASTING NOTES The wine showcases a vivid ruby-red colour and a captivating bouquet of red currants, ripe raspberry, black cherry compote, and cranberries, interwoven with delicate notes of cedarwood, dried herbs and spice. The palate is lavish and indulgent, featuring layers of juicy dark plum and red cherry fruit, underscored by delicate French oak, aromatic spices, and an earthy, herbal nuance. Additional notes of velvety cocoa, forest berries, and exotic spice emerge, seamlessly integrated with a refined oak character. This wine is both elegant and intricate, with great length on the finish and the structure and depth to develop beautifully over time. VINTAGE CONDITIONS The 2023 vintage experienced warmer winter conditions, leading to uneven budding and flowering. A much-needed 100mm...
This deep coloured, medium bodied Pinotage has a complex nose of mulberry, ripe cherries and plum.
Aromas of cranberry and subtle hints of mulberry and vanilla spice. The lively palate is rich and creamy and finishes with smooth and well-matured tannins.
‘Blood orange, raspberry and sweet floral notes dominate the nose. A bright citrus entry with a very linear but textured pallet. Notes of grapefruit and delicate touch of herbs with a pithy nervousness to the finish.’ – Winemaker
Additional Information
Winemaker: Elizma Visser | Area: Breedekloof
Alcohol: 13 % by volume | Residual Sugar: 3.0 g/l | Total Acid: 6.3 g/l
‘Blood orange, raspberry and sweet floral notes dominate the nose. A bright citrus entry with a very linear but textured pallet. Notes of grapefruit and delicate touch of herbs with a pithy nervousness to the finish.’ – Winemaker
Additional Information
Winemaker: Elizma Visser | Area: Breedekloof
Alcohol: 13 % by volume | Residual Sugar: 3.0 g/l | Total Acid: 6.3 g/l
‘Blood orange, raspberry and sweet floral notes dominate the nose. A bright citrus entry with a very linear but textured pallet. Notes of grapefruit and delicate touch of herbs with a pithy nervousness to the finish.’ – Winemaker
Additional Information
Winemaker: Elizma Visser | Area: Breedekloof
Alcohol: 13 % by volume | Residual Sugar: 3.0 g/l | Total Acid: 6.3 g/l
The nose has ripe plum and dark cherry fruit, complimented with subtle toffee and toasted coffee aromas. The palate is medium bodied and juicy with a smooth finish. Food Pairing: Enjoy this food friendly wine with grilled yellowtail or snoek with grape jam and farm-style bread. It is also the perfect partner for a pizza or braai. Additional Information Winemaker: Hagen Viljoen | Area: Stellenbosch Alcohol: 14.0 % by volume | Residual Sugar: 3.8 g/l | Total Acid: 5.3 g/l | pH 3.75
Single Vineyard Wine Known for championing this proudly indigenous grape, Fairview tells the story of Pinotage by proving the great heights that the variety can reach through Primo. Our accolade-winning Primo is brimming with ripe, dark fruits on the nose, elegant tannins and a lengthy, cigar box finish. Additional Information Winemaker: Anthony de Jager | Area: Paarl | Darling | Stellenbosch Alcohol: 14 % by volume | Residual Sugar: 3.6 g/l | Total Acid: 5.6 g/l | pH: 3.58
Intense ruby red in colour. Black cherries and plum aromas with hints of cinnamon and oak spice. Full bodied palate followed by dark fruit flavours, well integrated oak with firm, robust tannin structure make this wine a good partner for food. Food Pairing: Enjoy with beef fillet or spicy Cape Malay curries. Additional Information Winemaker: Anthony de Jager | Area: Paarl | Darling | Stellenbosch Alcohol: 13.88 % by volume | Residual Sugar: 2.2 g/l | Total Acid: 6.0 g/l | pH: 3.68
VINTAGE CONDITIONS The 2023 vintage experienced warmer winter conditions, leading to uneven budding and flowering. A much needed 100mm of rainfall in December (2022) alleviated stress and encouraged vine vigour. January and February brought hot weather, but phenolic ripeness was successfully achieved. VINIFICATION 0 Handpicked grapes were destemmed, sorted, and fermented in open top concrete fermenters at 28 C. The skins were punched down by hand, every 2 hours during fermentation. The juice was drawn off the skins after 3 days. Malolactic fermentation and maturation took place for 20 months in 225L French oak barrels. TASTING NOTES Dense ruby with a slight purple edge. Cabernet Sauvignon leads on the nose, showing graphite, tea leaf, dark hedgerow fruit and cassis, supported...
