Boland Port VINTAGE: 1996 ORIGIN: Vineyards in the Wellington area CLIMATE: Mediterranean - dry warm summers and cold wet winters. The cool summer of 1996 resulted in a longer ripening period which produced grapes with higher fruit acids VINIFICATION: The red grape varieties were physiologically ripe when harvested and at the same time had the correct sugar-acid proportion. Only the healthiest Ruby Cabernet grapes are selected and harvested. The acid content is adjusted before the juice is fermented in cement tanks and pumped over the skin twice a day for color and flavor extraction. Alcoholic fermentation takes place until the wine has reached the required sugar level. It is then removed from the skins and the latter is pressed. The pressed juice is blended with the free-run juice and after the wine has fermented. It is fortified with brandy spirits and racked several times. The Port wine is matured in oak barrels for 12 months before being bottled.
	Back to Boland Vineyards page   Home | About Pinotage | SA Wine Industry | Wineries Press Reviews | Recipes
	For more information, send email to info@pinotage.com Copyright © Pinotage, Inc. 1998. All Rights Reserved.