Tribe is the only wine in the world to reunite two sophisticated and inspiring Old World parents with their bold and aspiring New World progeny.
A couture Cape blend of Pinotage, Pinot Noir and Cinsaut hand-harvested, hand-selected and handcrafted into a complex yet well integrated family affair. Tribe delivers a truly unique and unusual lifestyle experience suitable for every generation and every occasion.
South African Wine Index
World Wine Championships
AWC Vienna Wine Challenge
Berlin Wine Trophy
Catavinum World Wine & Spirits Competition
Gilbert & Gaillard International Competition
Vitis Vinifera Awards
Varietal: Pinotage (50%) Pinot Noir (38%) Cinsaut (12%)
Wine of Origin: Stellenbosch
Winemaker: David John Bate
Production: 8 barrels
Bottle Sizes: 750 ml
Yield (t/ha): 4 t/ha
°Balling/Harvest: 23 û
Alcohol (%/vol): 14%
Residual Sugar: 2.6 g/l
TA: 5.3 g/l
VA: 0.59 g/l
FSO2: 18 mg/l
Oak: 18 months French Oak (Nevers and Alliers) and American oak
French (new wood) of medium plus toast
American (second fill) of medium toast with toasted heads
Maturation: Barrel matured with MLF (la malo) in barrels
UPC: 6009812400842 (individual bottles)
SCC: 06009812400859 (cases of 6 bottles)
Deep opaque ruby core with mahogany flecks pushing lighter rim with watery saffron edge. Clear, brilliant lustre and luminosity with long legs and notable colour extraction foreshadow a complex and full bodied wine.
Layers of elegant yet exuberant aromas conjure orchard-ripened Moreno cherries, huckleberry compote and wild brambleberries. Top notes of black olive tapénade and wet espresso grinds with a hint of eucalyptus. Whispers of beach wood and long leaf Brazilian Maduro tobacco affirm substantial oak pedigree.
A palate-coating mouth feel with chiselled tannins and a crisp, fresh acidity that yield to powerful, succulent flavours of sweet black cherry skins, baked blueberries, Brazilian cocoa and Italian espresso. Mid-palate nuances of aromatic spices such as cloves, black peppercorns and cinnamon sticks. Lingering, sultry farewell reminiscent of a seared Tuscan steak with dried rosemary and porcini leaves you wanting more.