2025 Lubanzi Anomalous Carbonic Pinotage, South Africa

Crushed strawberry and bubblegum first, then violet and a whisper of the banana-ester note that's genetically Pinotage's own, all lifted by the bright, slightly effervescent lift carbonic fermentation leaves behind. Pinotage is notorious for going rustic, heavy tannin, high volatile acidity, that divisive acetone edge. Carbonic maceration, where whole berries ferment intracellularly under a blanket of CO2 before ever hitting a crusher, strips almost all of that out and replaces it with fruit and lift.