We are delighted to report that the 2002 Cloof Pinotage was last week awarded a gold medal in the Swiss International Air Lines Wine Awards. The tasting panel, chaired by the UK’s Robert Joseph, and including Cape Wine Masters Allan Mullins, Irina van Holdt and Cornel Spies, awarded only six gold medals.

This wine emanates from the single vineyard block, planted in 1976, which also provided the fruit for our 1999 Pinotage that was crowned South Africa’s Champion in 2001. Interestingly the vineyard also has about 4% Chenin Blanc vines. In true Rhône style (where Viognier is often blended with Syrah) the white grapes are harvested and crushed together with the black grapes. The vintage was marked by hot weather, with correspondingly ripe fruit.

Since 2002, Christopher van Dieren’s first vintage as winemaker at Cloof, there has been a change in the way that Pinotage is handled in the cellar. After crushing, the must undergoes a four day cold-soak (the juice is kept at a temperature so low that fermentation is inhibited). During this process colour and flavour are gently extracted from the skins. Thereafter alcoholic fermentation is started, and the temperature is allowed to rise above 30 degrees, which also assists in extraction. After four days of fermentation the fermenting juice is pressed off the skins to complete fermentation on its own.

The reason for this regimen (as well as harvesting super-ripe fruit) is to eliminate the possibility of the harsh bitterness sometimes associated with Pinotage.

The wine was aged for 15 months in second and third-fill French Oak barrels.

A rich, concentrated wine, its palate is elegantly structured, with alluring spiciness, warmth and softness