Winery PiekenierskloofThe Pikeman
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
The The Pikeman of the Winery Piekenierskloof is in the top 5 of wines of Western Cape.
Wine flavors and olphactive analysis
On the nose the The Pikeman of Winery Piekenierskloof in the region of Western Cape often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with The Pikeman
Pairings that work perfectly with The Pikeman
Original food and wine pairings with The Pikeman
The The Pikeman of Winery Piekenierskloof matches generally quite well with dishes of beef, lamb or spicy food such as recipes of stuffed beef rolls, mouse of lamb with thyme or japanese curry.
Details and technical informations about Winery Piekenierskloof's The Pikeman.
Discover the grape variety: Mourvèdre
Powerful, deep reds with firm tannins and dense texture, showing aromas of blackberry, leather, garrigue, black pepper, liquorice and animal notes (game, forest floor) with age. Star of Bandol AOC as a single variety and pillar of Châteauneuf-du-Pape, Gigondas and Costières blends. Also in GSM in Languedoc and Australia. A late-ripening variety of Spanish origin (Mataró/Monastrell).
Last vintages of this wine
The best vintages of The Pikeman from Winery Piekenierskloof are 2019, 2018, 0
Informations about the Winery Piekenierskloof
The Winery Piekenierskloof is one of of the world's greatest estates. It offers 23 wines for sale in the of Western Cape to come and discover on site or to buy online.
The wine region of Western Cape
Cradle of South African wine. Signature Chenin Blanc (Steen, 20%) in ample, fresh whites with notes of quince, yellow apple, honey and acacia flower, from crisp dry to sweet. Sharp, iodised Sauvignon Blanc (Walker Bay, Constantia), balanced Chardonnay. Reds: emblematic Pinotage with roasted aromas (coffee, plum, smoke), firm Cabernet Sauvignon, spicy Syrah.
The word of the wine: VDN
Natural sweet wine. Wine obtained by mutage of the must during fermentation by adding over-finished alcohol at 96 °, produced in the vineyards of Roussillon, Languedoc, Rhone Valley and Corsica.
