Piekenierskloof

“In search of new beginnings, the Dutch Piekeniers (soldiers) selected the expansive Piekenierskloof Pass to establish new roots
– just like the young vines around them.”

2 Products

Filters
Done

  • Piekenierskloof Six Hats de-alcoholised Red Blend

    Add to wishlist
    R85.00 – R510.00

    Six Hats De-alcoholised Red 2019
    IN THE VINEYARD
    The wine is made from 13 to 16 year old trellised vineyards, planted in sandy, loam soils. The vineyards are meticulously farmed and managed to yield below 6 tons per hectare.
    HARVESTING DATE Second week of March.
    WINEMAKING
    Grapes are handpicked and cold soaked for 24 hours. Fermentation is initiated with selected yeast strains and is kept under 26°C. Malolactic fermentation is completed in tank and the wine is matured for 6 months, using French and American oak. Prior to bottling the alcohol level is reduced to less than 0.5% ABV as gently as possible through a specialized process.
    WINE INFORMATION
    Wine of Origin: Western Cape
    Cultivar : 50% Tempranillo, 30% Tannat, 20% Tinta Amarella

    TECHNICAL INFROMATION
    Alcohol: <0.5% vol
    pH: 3.46
    Total Acid: 5.88g/l
    RS: 25 g/l

    Per 100 ml serving:
    Energy (kJ): 90.93
    Protein: 0.20g
    Total fat: <0.05g
    Carbohydrate: 5.21g
    Total sugar: 3.07g
    Sodium: 19.31mg

    TASTING NOTE
    A medium bodied wine with aromas of ripe red fruit and caramelized popcorn. Well-balanced with gentle oak texture.

    FOOD PAIRING
    An excellent match for rich casseroles and roasts.

    Serve between 15-180C for best results and can cellar for 3- 5 years.

    Select options

  • Piekenierskloof Six Hats de-alcoholised White blend

    Add to wishlist
    R85.00 – R510.00

    Six Hats De-alcoholised White 2020

    IN THE VINEYARD
    Grapes are sourced from vineyards in the Western Cape that are growing on koffieklip and oakleaf soils. They are meticulously farmed and yields are managed down to below 8 tons per hectare.
    HARVESTING DATE Middle to end of February.

    WINEMAKING
    Grapes were handpicked very early in the morning allowing the fruit to retain their natural flavor. Only the free run juice was used, allowed to settle and inoculated with selected yeast strain, fermenting under controlled conditions at 12°C. Prior to bottling the alcohol level is reduced to less than 0.5% ABV as gently as possible through a specialized process.

    WINE INFORMATION
    Production area: Western Cape
    Cultivar : 100% Chenin Blanc

    TECHNICAL INFROMATION
    Alcohol: <0.5% vol
    pH: 3.35
    Total Acid: 6.09g/l
    RS: 28 g/l

    Per 100 ml serving:
    Energy (kJ): 68.25
    Protein: 0.20g
    Total fat: <0.05g
    Carbohydrate: 3.87g
    Total sugar: 2.55g
    Sodium: 7.11

    TASTING NOTE
    A wine with tropical aromas of guava, green apple and pear with a refreshing acidity and some spiciness on the palate.

    FOOD PAIRING
    Enjoy as an aperitif, with seared tuna or spicy Asian cuisine.

    Serve between 10 – 12°C for best results and can cellar for 2 – 3 years

     

    Select options