Spier 21 Gables Pinotage 2016
Stellenbosch WO
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Pinotage is South Africa's great red gift to the world. Smoky, fruity – and in the case of this multi-award-winning star – luxuriously opulent. A flagship release from Spier Estate, established in 1692 and one of the most repected names in the Cape.
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Wine Details
- Red - Full Bodied
- Fine wine
South Africa- Dark Ruby
- Pinotage
- 10.875 Units
- 14.5% ABV
- 750 ml
- 31 December 2021
Flavour Profile
Tasting notes
Caremelised black cherries with hints of dark spice and chocolate
Allergy information
Contains Sulphites
The Story Behind the Bottle
The class and depth of this Pinotage is largely down to the quality of the grapes, all picked by hand from Spier's Dryland Vineyards overlooking False Bay on the southern side of Stellenbosch (South Africa's finest wine region bar none). The vines are just 7km from the ocean, so the grapes are kept fresh and pristine by cool sea breezes. Oak maturation is also key. This was aged for 18 months in a unique combination of French, American and Hungarian oak barrels. The result is a fruit-rich, complex Pinotage with great complexity that has aged magnificently. With a Double Gold, Gold and 93 Points from Tim Atkin MW, this is a top wine to enjoy with roast sirloin of beef, lamb or venison, or a rich casserole. The winemaker suggests ostrich too!
The class and depth of this Pinotage is largely down to the quality of the grapes, all picked by hand from Spier's Dryland Vineyards overlooking False Bay on the southern side of Stellenbosch (South Africa's finest wine region bar none). The vines are just 7km from the ocean, so the grapes are kept fresh and pristine by cool sea breezes. Oak maturation is also key. This was aged for 18 months in a unique combination of French, American and Hungarian oak barrels. The result is a fruit-rich, complex Pinotage with great complexity that has aged magnificently. With a Double Gold, Gold and 93 Points from Tim Atkin MW, this is a top wine to enjoy with roast sirloin of beef, lamb or venison, or a rich casserole. The winemaker suggests ostrich too!
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