Low-sulphite pinotage from Stellenzicht

Stellenzicht winemaker, Guy Webber, had been experimenting with low-sulphite wines for several vintages before bringing the first two to market in 2010, "to extend the taste spectrum for consumers" although the wines are intended primarily for people who are sulphur-sensitive.

The grapes for the new wine were harvested from a small area in the middle of a bush-vine vineyard where the growth was more vigorous. The must was fermented on the skins and malolactic fermentation occurred spontaneously before the wine was aged for 19 months in 300-litre barrels.

As in the case of the first two no sulphite-added wines only a very small quantity was made of the Pinotage and just over 2700 bottles were produced.

To be classified as a low-sulphite wine, the sulphite count may not exceed 10 parts per million. According to Webber, the risk of bacterial spoilage in the absence of any preservatives determines every action in the making of such wines. "You have to start with healthy grapes of excellent quality that must be delivered to the cellar without delay. You also have to select yeast cultures that generate little sulphur during fermentation."

Particular care was taken to avoid oxygen contact during bottling. "We used high-quality composite corks to eliminate oxygen penetration and before filling, staff wearing sterilised gloves dropped pellets of dry ice into each bottle to expel the oxygen.

"In addition to sulphites there are a number of inherent preservatives in wine, such as tannins, the acids and the alcohol itself. If it is sealed in hermetically, there is no reason why a low-sulphite wine should not last as long as sulphite-treated ones," he said.

He expects the pinotage, a full-bodied wine, to last well for another four to six years under proper conditions. The wine retails for around R125 a bottle.