||Southern slopes of the Paardeberg, and 1 block on the South Eastern slope.
||High clay content, decomposed granite on shale. Also 1 block on gravel and clay and shale.
||One 3ha vineyard planted in 1972 and a 9 ha vineyard planted in 1994.
Great attention is given to the vineyards and the fruits. Only the best fruits will be used to make the wine. Pruning takes place in winter, desuckering in spring, green harvesting and veraison, including the removal of any green berries on the remaining bunches. Before harvest, low quality and damaged berries are removed from the vineyard. Meticulous attention is given to the fruit quality and vine balance. After this vineyard triage, the final quality control is done in the cellar where the berries are checked in the open vats before crushing.
The grapes are harvested early in the morning into well-vented crates of 10kg and cooled down overnight at 5º Centigrade. Crushing and destemming takes place on top of each open fermentation vat.
Pre-fermentation maceration at a maximum temperature of 10º Centigrade lasts for approximately seven days with regular CO2 additions to provide a blanket against oxidation.
Fermentation is started by inoculating a cultured yeast and lasts for approximately seven days with regular pigeage, followed by a skin maceration for another seven to fourteen days.
The Scali Pinotage is aged for 12 months in 50% new and 50% second and third fill barriques of which 15-20% are American oak and the rest French oak.
Production 25 barriques = ±7500 bottles
||Full-bodied, complex red wine with ripe plums & black chocolate. Good balanced structure.
||Lovely now; will reward a 5 to 6 year cellaring.