The Terroir Range
Rooiland Pinotage
The red gravel soil in our hallmark Pinotage blocks gives these vineyards their name — Rooiland (red land). Not only is Pinotage South Africa’s very own grape, it was first planted down the road from Kaapzicht. As no other wine better shows where we came from or who we are, we craft the wine according to its classic style: intense, plush, and opulent.
Rooiland Pinotage
2020
Alcohol 14.51%
Total Acidity: 6.1g/ℓ
Residual Sugar: 4.7g/ℓ
pH: 3.52
Tasting Notes
This modern, yet classic style of Pinotage is our homage to South Africa’s signature grape variety. Generous notes of blackberry, mulberry and blackcurrant are present on the nose, while rich oak and vanilla spice creates a lasting and textural finish.
100% Pinotage
From unirrigated bush vines planted in 1995 and 1997 respectively. These vines yield between 4.2 and 6 tons per hectare and planted in Koffieklip and weathered granite soils
Grapes are hand-picked from bush vines then crushed and destemmed into stainless steel tanks for fermentation. Biodynamic yeast is used to inoculate the fermentation to enhance and preserve terroir characters. After fermentation the wine is gently pressed and transferred to tanks for malo-lactic conversion. After completion the wine is racked to specially selected 300l barrels for ageing between 16 and 18 months. After blending the wine is aged in concrete tanks until bottling.
5–7 years
Tim Atkin – 92 points
This modern, yet classic style of Pinotage is our homage to South Africa’s signature grape variety. Generous notes of blackberry, mulberry and blackcurrant are present on the nose, while rich oak and vanilla spice creates a lasting and textural finish.
500g beef mince
500g pork bangers
3 tbsp freshly grated parmesan
dash of Worcestershire sauce
vegetable oil, for frying
2 tbsp barbeque spice rub
sea salt and freshly ground black pepper
8 slices streaky bacon
1 ripe avocado
butter, for toasting
4 soft burger buns, halved
4 slices mozzarella cheese
4 tbsp mayonnaise
1/2 head iceberg lettuce
2 gherkins, sliced
2 ripe tomatoes, sliced
1 red onion, finely sliced
To make the patties, remove the pork bangers from their casings, and mix with the beef mince, dash of Worcestershire sauce and grated parmesan. Roll into balls and flatten to form patties.
Fire up the braai and coat the patties with oil, BBQ spice rub and lots of salt and pepper. Once the patties are done, butter the buns and toast evenly on the fire. Place the slices of cheese on the patties as they rest. Build burger to your liking – we like it with all the toppings!
A family favourite and perfect to feed a crowd (especially if you don't know how many guests to expect, which is often the case here at Kaapzicht). There are literally no rules.
Terroir Range
Expressing the essence of Bottelary, each wine is dedicated to a piece of Kaapzicht farm life and history.
