Vera Cruz Pinotage

Pair with a delicious rump cut or hearty stew.

High on the slopes of the Simonsberg Mountain 50 km from Cape Town lies the family-owned Delheim estate. Here the Sperling family has been making wines of character for over 8 decades. Delheim is one of the Cape’s most beloved wineries thanks to the premier terroir that shines through its excellent wines; the tradition of sustainable farming and winemaking it embraces; and, a rich heritage as a family-owned and run enterprise. Visitors to our beautiful farm will be greeted by breathtaking views and welcomed by a true sense of family hospitality! Unique wine tastings can be enjoyed, lunch with a view of Table Mountain in the distance and our eco-passion Wine & Fynbos Cupcake pairing entertains those with a love for both nature and the sweeter side of life. We produce a range of award-winning wines led by the majestic Grand Reserve which since its release in 1981 has been honoured with much prestigious recognition. Our ever-popular Pinotage Rosé (the 1st of its kind to be produced in South Africa in 1976) and the quirky Spatzendreck dessert wine produced back in 1961,are just some of the other favourites which have helped to turn Delheim into a household name. A holistic approach to community and land to wine making and to enduring good business practices is what sustains Delheim. The aim has always been to nurture a strong culture of sustainable development on the farm and within the community that grows up and works together on the Delheim estate.

The grapes are selected from the best block of Pinotage. The first sorting is done in the vineyards by only picking the best quality bunches. Harvesting is done early morning to keep the grapes as cold as possible before being processed.

The wine spent 18 months in 300 L and 500 L French oak barrels, of which 35% was first fill barrels.

On arrival at the cellar the grapes are inspected again to ensure quality. It is de-stemmed and crushed into open top fermenters. The juice was allowed to start natural fermentation at a low temperature and after a day inoculated with a selected yeast strain. Fermentation was done at 26 °C. A combination of pump-overs and punch-downs were done for extraction.