“Pinotage is not for sissies”, words Jan Boland Coetzee will use to explain the challenges of Pinotage to other winemakers. It was these challenges and the exposure to great old vines baring unique grapes that started this love affair with Pinotage. If you are lucky enough to have the right terroir and put in the effort that Pinotage deserves, there is no wine more rewarding.

Produced by Abrie Beeslaar.

Click on the images for a high-res version.


The grapes were picked two weeks later than normal and was destemmed, sorted and fermented in open top fermenters.

The cap was punched every 2 hours for 64 hours until the right extraction was achieved. After pressing, malolactic fermentation was done in 16 French oak barrels and one American oak barrel. The wine matured for 18 months in wood.


  • Single Vineyard Stellenbosch
  • Oakleaf, Decomposed Granite
  • W.O. Stellenbosch
  • Total Production: 5 200 bottles
  • Best to drink from 2016 onwards


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