# Diemersfontein Coffee Pinotage (2017)

- **Producer:** Diemersfontein Wines
- **Colour:** red
- **Type:** still
- **Grapes:** Pinotage
- **Region:** Western Cape, South Africa
- **Style:** Classic
- **Alcohol:** 14.0%
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Aromas & flavours:** black cherry, black plum, caramelized banana, ripe plum, mint, mocha, roasted nuts, coffee, chocolate

## About this wine

The Diemersfontein Coffee Pinotage 2017 is a 100% Pinotage red wine from the Wellington region in South Africa's Western Cape. Diemersfontein Wines, a family-owned estate since 1940, is recognized for pioneering the distinctive 'Coffee Pinotage' style, which is achieved through specific winemaking techniques. The grapes are sourced from six different vineyards within the Wellington area, contributing to the wine's unique character.

## Interesting facts

- Diemersfontein is credited with inventing the 'Coffee Pinotage' style.
- The wine's signature coffee notes are enhanced by heavily toasted oak staves.
- The estate has been in the Sonnenberg family since 1940.
- Pinotage is a crossing of Pinot Noir and Cinsault, unique to South Africa.

## Food pairing

The wine's full body and smooth tannins complement the richness of proteins like lamb, beef, and duck. The inherent coffee and chocolate notes in the wine create a natural bridge with decadent chocolate desserts and can also stand up to savory, earthy flavors found in game and aged cheeses.

## Wine making process

The winemaking process for the Diemersfontein Coffee Pinotage 2017 begins with a 12-hour cold pre-fermentation maceration. Fermentation is carried out with added yeast, utilizing aerated pump overs every three hours to maximize extraction of color, tannin, and aroma. The wine is pressed at 2.5 °Balling. Following fermentation, the wine undergoes a six-month aging period in French oak barrels and staves, with heavily toasted oak staves being a key element in developing the wine's characteristic coffee notes. Grapes were harvested at sugar levels ranging from 24 to 26 °Balling.