The Terroir Range
Skraalhans Pinotage
Skraalhans is a long gangly weed found in our vineyards, often growing taller than the vines themselves. Loosely translated as lean stray, the name represents this restrained, fresh and elegant new style of Pinotage. A hands-off approach has allowed the vineyards to shine through, giving the wine a profound sense of place.
Skraalhans Pinotage
2023
Alcohol 12.47%
Total Acidity: 5.8g/ℓ
Residual Sugar: 3.6g/ℓ
pH: 3.63
Tasting Notes
This wine is dominated by red fruits with classic cherry and mulberry notes. With a vibrant palate and sweet tannins, this wine has a plush and bright finish.
100% Pinotage
From vines aged between 7 and 15 years. These trellised vines are unirrigated and yield between 5–7 tons per hectare.
Grapes were machine harvested at 22.3 balling to preserve freshness and maintain lower alcohol. The must was inoculated with biodynamic yeast and only spent 3 days on the skins with two light pump-overs per day. After gently pressing, the wine is transferred to stainless steel tanks for malo-lactic conversion. After completion the wine is racked to 500l old oak barrels to age for 10 months.
3–5 years
Tim Atkin – 90 points
Neal Martin Report – 92 points
This wine is dominated by red fruits with classic cherry and mulberry notes. With a vibrant palate and sweet tannins, this wine has a plush and bright finish.
with rice and Asian greens
Marinade:
1 1/2 tbsp brown sugar (white also ok)
1/4 cup honey
1/4 cup hoisin sauce
2 tbsp light soy sauce, or all-purpose soy
1 tbsp soy sauce
1 tsp Chinese five spice powder
1 tbsp oil (vegetable or canola)
2 tsp red food colouring, optional
Pork:
1.2 - 1.5kg pork fillet or pork shoulder
2 tbsp extra honey
Cut pork in half into two long strips. Mix marinade ingredients in a bowl. Place the pork and marinade in a stain proof container or Ziplock bag. Marinate in the fridge for 24-48 hours.
Preheat oven to 160°C. Remove pork from the marinade, and save marinade. Place pork on roasting dish and cook for about 30 minutes.
Meanwhile, pour reserved marinade in a saucepan and mix extra honey into marinade. Bring to simmer over medium high heat and reduce for 2 minutes until syrupy. Remove from heat. Remove pork from oven. Baste completely with marinade then roast for a further 30 minutes.
Remove pork from oven. Brush with marinade again, ensuring that both sides of the pork are coated. Roast for a further 20 minutes. If charring too quickly, cover with foil.
Baste again on surface then bake for a further 10 minutes until caramelized and sticky. Meat should be tender but not falling apart, like with pulled pork. Allow to rest for 10 minutes before slicing.
Serve with rice and stir fried greens.
*Marinate in the fridge for 24-48 hours.
We had a version of this dish in Hong Kong and immediately thought that all it was missing was a light red instead of a beer. Turns out we were right. This is the perfect accompaniment to the Skraalhans Pinotage.
Terroir Range
Expressing the essence of Bottelary, each wine is dedicated to a piece of Kaapzicht farm life and history.
