The Family Range
Pinotage
From the rolling Bottelary Hills, where our family has farmed for generations, this Pinotage is made to be enjoyed and shared. Proudly South African, it celebrates life’s everyday moments – from relaxed dinners to spontaneous braais with good friends.
Pinotage
2024
Alcohol: 13.26%
Total Acidity: 5.6g/ℓ
Residual Sugar: 5.7g/ℓ
pH: 3.46
Tasting Notes
A vibrant and approachable Pinotage, bursting with notes of ripe red berries, plum, and a hint of sweet spice. While the fruit profile leans generously towards the sweeter spectrum, the palate remains beautifully dry, with soft tannins and a smooth, easy finish.
100% Pinotage
Planted in decomposed granite soils, some blocks older and some blocks younger.
Grapes are hand- and machine harvested. The grapes are destemmed, crushed and fermented in stainless steel tanks. After pressing the wine is settled in tank for malo-lactic fermentation, whereafter it is racked to tank or barrel where it will age for 12 months. 50% aged in third and fourth fill barrels, 50% aged in stainless steel tanks.
Prior to bottling the wine is blended, stabilized and filtered. Final additions are made before bottling under inert conditions
3-5 years
A vibrant and approachable Pinotage, bursting with notes of ripe red berries, plum, and a hint of sweet spice. While the fruit profile leans generously towards the sweeter spectrum, the palate remains beautifully dry, with soft tannins and a smooth, easy finish.
with cucumber and mango
1.5–2 kg lamb riblets
Olive oil
Lamb rub
1 lemon
6–8 whole garlic cloves
2–3 sprigs fresh rosemary
Salt
White pepper
A splash of water
Season the lamb generously with the lamb rub.
Place the riblets in a roasting tin. Drizzle with a little olive oil and add the lemon, cut into wedges, the whole garlic cloves and rosemary.
Add a small splash of water to the roasting tin and cover tightly with foil.
Roast at 130°C for 2–3 hours, until the meat is beautifully tender and almost falling off the bone.
Remove the foil and place the riblets next to a hot braai.
Grill over high heat until beautifully browned and caramelised on the outside.
Finish with a squeeze of chargrilled lemon juice, then season with salt and freshly ground white pepper.
Serve hot, preferably straight from the braai, with plenty of serviettes and a good Kaapzicht wine!
The secret: Low and slow in the oven, followed by a hot grill over the coals. That’s what gives these riblets their melt-in-the-mouth texture and delicious smoky finish.