Barista Pinotage

The grapes that go into Barista are picked optimally ripe during mid-February, with different batches treated in various ways. Selected batches are optimized for colour and then taken back to the skins for alcoholic fermentation. Some of the batches are pressed immediately to be fermented on oak to ensure the rich, dark coffee aromas that make Barista so distinctive. Other batches are fermented conventionally on the skins and pumped over vigorously during the course of alcoholic fermentation. Rich Coffee and chocolate. Marachino cherry. Mulberry. Plum.