Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2023 / 750ml | ≈ $23.91Original ZAR 395.00≈ €21.45 · £17.90 | shannonwines.com ↗ |
| Producer priceRecommended retail price | 2021 / 750ml | ≈ $23.91Original ZAR 395.00≈ €21.45 · £17.90 | shannonwines.com ↗ |
2024 Technical Specifications
Alcohol 13.97%
Residual Sugar 2.8 g/L
pH 3.5
Total Acidity 5.4 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties 100% Pinot Noir
Region Elgin
Soil Heavy “na-bank” clays and iron-enriched bokkeveld shales through to silica-quartz-encrusted table mountain sandstones
Orientation South-, Southeast- And East-Facing Slopes
Harvest Dates Last week of February and first week of March
Natural Yeast Yes
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Second Fill Oak40%
Third Fill Oak40%
Barrel Size 228 L barriques
Oak Toast Level Medium
Production Details Bunches were chilled to 3°C, conveyor-sorted and destemmed; berries were then hand-sorted and cold-macerated for 3–6 days at 8°C. Some fermentations used slower-fermenting cultured yeasts, while approximately 80% of the blend was naturally/wild fermented at 26–30°C. After pressing, the wine was racked to complete malolactic fermentation and mature in oak. Parcels were vinified and matured separately before blending. The wine matured entirely for approximately 12 months in 228 L tight-grained, medium-toast barriques from three Burgundian cooperages. The vineyard area is stated as 3.5 ha, at 260–300 m, with average production of 3–4 tonnes/ha (also stated as 19–26 hl/ha). Rootstocks are Richter 110 and 101-14; planting distances are 2.2 m × 1 m and 2.2 m × 1.2 m, with 3,787–4,545 vines/ha, a five-wire VSP hedge system, and drip/micro irrigation. The sheet's clone statements conflict: its clone-selection table gives 50% #18 PN 115, 25% #18 PN 667 and 25% CDS PN 115, while its Styling text says 56% PN 113/115 and 44% PN 667; therefore no clone percentage is asserted as settled.
Tasting Notes
raspberry, strawberry, currant, cherry, bright red berries, darker berries
2023 Technical Specifications
Alcohol 13.95%
Residual Sugar 1.7 g/L
pH 3.6
Total Acidity 5.1 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties 100% Pinot Noir
Region Elgin
Soil Heavy “na-bank” clays and iron-enriched bokkeveld shales through to silica-quartz-encrusted table mountain sandstones
Orientation South-, Southeast- And East-Facing Slopes
Harvest Dates Last week of February and first week of March
Natural Yeast Yes
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Second Fill Oak40%
Third Fill Oak40%
Barrel Size 228 L barriques
Oak Toast Level Medium
Production Details Bunches were chilled to 3°C, conveyor-sorted and destemmed; berries were then hand-sorted and cold-macerated for 3–6 days at 8°C. Some fermentations used slower-fermenting cultured yeasts, while approximately 80% of the blend was naturally/wild fermented at 26–30°C. After pressing, the wine was racked to complete malolactic fermentation and mature in oak. Parcels were vinified and matured separately before blending. The wine matured entirely for approximately 12 months in 228 L tight-grained, medium-toast barriques from three Burgundian cooperages. The vineyard area is stated as 3.5 ha, at 260–300 m, with average production of 3–4 tonnes/ha (also stated as 19–26 hl/ha). Rootstocks are Richter 110 and 101-14; planting distances are 2.2 m × 1 m and 2.2 m × 1.2 m, with 3,787–4,545 vines/ha, a five-wire VSP hedge system, and drip/micro irrigation. The sheet's clone statements conflict: its clone-selection table gives 50% #18 PN 115, 25% #18 PN 667 and 25% CDS PN 115, while its Styling text says 56% PN 113/115 and 44% PN 667; therefore no clone percentage is asserted as settled.
Tasting Notes
raspberry, strawberry, currant, cherry, bright red berries, darker berries
2021 Technical Specifications
Alcohol 14.5%
Residual Sugar 2.9 g/L
pH 3.5
Total Acidity 5.6 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Pinot Noir
Pinot Noir100%
Region Elgin
Soil Heavy na-bank clays, Iron-enriched bokkeveld shales, Silica quartz encrusted table mountain sandstones
Elevation 260.0 meters
Orientation South, South East And East Facing Slopes
Vineyard Yield 19 hL/ha
Harvest Dates Last week of February and first week of March
Grape Clone PN 113, PN 114, PN 115, PN 667, PN 777
Natural Yeast Yes
Maceration 3 days
Oak Aging 12 months
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Second Fill Oak40%
Third Fill Oak40%
Barrel Size 228L barriques
Oak Toast Level Medium
Production Details Each parcel is vinified and matured separately before the final blend. The Pinot Noir bunches are chilled to 3°C, sorted on a conveyor, destemmed, and hand sorted before 3 to 6 days of cold maceration at 8°C. Slower fermenting cultured yeasts are used for some fermentations while about 80% of the blend is naturally or wild fermented. Fermentation temperatures vary between 26 and 30°C depending on the site. After pressing, the wine is racked, completes malolactic fermentation, and matures in oak barriques. The wine spends approximately 12 months in 228L barriques from three Burgundian cooperages with tighter grain, medium toast oak. Clone selection: 41% PN 113, 15% PN 115, 15% PN 667, 29% PN 667. Average production: 3 to 4 tons per hectare (19-26 hl/ha). Altitude: 260 to 300 metres above sea level. Planting distance: 2.2m x 1m and 2.2m x 1.2m. Vines per hectare: 3,787 to 4,545. Trellis system: vertical shoot positioning 5-wire hedge system. Irrigation: combination of drip and micro irrigation.
Tasting Notes
raspberry, strawberry, currant, cherry, bright red berries, darker berries
2020 Technical Specifications
Alcohol 13.5%
Residual Sugar 2.7 g/L
pH 3.56
Total Acidity 4.9 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Pinot Noir
Pinot Noir100%
Region Elgin
Soil Heavy na-bank clays, Iron-enriched bokkeveld shales, Silica quartz encrusted table mountain sandstones
Elevation 260.0 meters
Orientation South, South East And East Facing Slopes
Vineyard Yield 19 hL/ha
Harvest Dates Last week of February and first week of March.
Grape Clone PN 113, PN 114, PN 115, PN 667, PN 777
Natural Yeast Yes
Maceration 3 days
Oak Aging 12 months
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Second Fill Oak40%
Third Fill Oak40%
Barrel Size 228L barriques
Oak Toast Level Medium
Production Details Each parcel is vinified and matured separately before the final blend. The Pinot Noir bunches are chilled to 3°C, sorted on a conveyor, destemmed, and hand sorted before 3 to 6 days of cold maceration at 8°C. Slower fermenting cultured yeasts are used for some fermentations while about 80% of the blend is naturally or wild fermented. Fermentation temperatures vary between 26 and 30°C depending on the site. After pressing, the wine is racked, completes malolactic fermentation, and matures in oak barriques. The wine spends approximately 12 months in 228L barriques from three Burgundian cooperages with tighter grain, medium toast oak. Clone selection: 41% PN 113, 15% PN 115, 15% PN 667, 29% PN 667. Average production: 3 to 4 tons per hectare (19-26 hl/ha). Altitude: 260 to 300 metres above sea level. Planting distance: 2.2m x 1m and 2.2m x 1.2m. Vines per hectare: 3,787 to 4,545. Trellis system: vertical shoot positioning 5-wire hedge system. Irrigation: combination of drip and micro irrigation.
Tasting Notes
raspberry, strawberry, currant, cherry, bright red berries, darker berries
2019 Technical Specifications
Alcohol 14.5%
Residual Sugar 2.4 g/L
pH 3.48
Total Acidity 5.5 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Pinot Noir
Pinot Noir100%
Region Elgin
Soil Heavy na-bank clays, Iron-enriched bokkeveld shales, Silica quartz encrusted table mountain sandstones
Elevation 260.0 meters
Orientation South, South East, East Facing Slopes
Vineyard Yield 19 hL/ha
Harvest Dates Last week of February and first week of March.
Grape Clone PN 113, PN 114, PN 115, PN 667, PN 777
Natural Yeast Yes
Maceration 3 days
Oak Aging 12 months
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Second Fill Oak40%
Third Fill Oak40%
Barrel Size 228L barriques
Oak Toast Level Medium
Production Details Each parcel is vinified and matured separately before the final blend. The Pinot Noir bunches are chilled to 3°C, sorted on a conveyor, destemmed, and hand sorted before 3 to 6 days of cold maceration at 8°C. Slower fermenting cultured yeasts are used for some fermentations while about 80% of the blend is naturally or wild fermented. Fermentation temperatures vary between 26 and 30°C depending on the site. After pressing, the wine is racked, completes malolactic fermentation, and matures in oak barriques. The wine spends approximately 12 months in 228L barriques from three Burgundian cooperages with tighter grain, medium toast oak. Clone selection: 41% PN 113, 15% PN 115, 15% PN 667, 29% PN 667. Average production: 3 to 4 tons per hectare (19-26 hl/ha). Altitude: 260 to 300 metres above sea level. Planting distance: 2.2m x 1m and 2.2m x 1.2m. Vines per hectare: 3,787 to 4,545. Trellis system: vertical shoot positioning 5-wire hedge system. Irrigation: combination of drip and micro irrigation.
Tasting Notes
raspberry, strawberry, currant, cherry, bright red berries, darker berries
Sources: shannonwines.com ↗ · Compare this vintage
2018 Technical Specifications
Alcohol 13.0%
Residual Sugar 1.8 g/L
pH 3.48
Total Acidity 5.4 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Pinot Noir
Pinot Noir100%
Region Elgin
Soil Heavy na-bank clays, Iron-enriched bokkeveld shales, Silica quartz encrusted table mountain sandstones
Elevation 260.0 meters
Orientation South, South East And East Facing Slopes
Vineyard Yield 19 hL/ha
Harvest Dates last week of February and first week of March
Grape Clone PN 113, PN 114, PN 115, PN 667, PN 777
Natural Yeast Yes
Maceration 3 days
Oak Aging 12 months
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Second Fill Oak40%
Third Fill Oak40%
Barrel Size 228L barriques
Oak Toast Level Medium
Production Details Each parcel is vinified and matured separately before the final blend. The Pinot Noir bunches are chilled to 3°C, sorted on a conveyor, destemmed, and hand sorted before 3 to 6 days of cold maceration at 8°C. Slower fermenting cultured yeasts are used for some fermentations while about 80% of the blend is naturally or wild fermented. Fermentation temperatures vary between 26 and 30°C depending on the site. After pressing, the wine is racked, completes malolactic fermentation, and matures in oak barriques. The wine spends approximately 12 months in 228L barriques from three Burgundian cooperages with tighter grain, medium toast oak. Clone selection: 42% PN 113, 12.5% PN 115, 12.5% PN 667, 33% PN 667. Average production: 3 to 4 tons per hectare (19-26 hl/ha). Altitude: 260 to 300 metres above sea level. Planting distance: 2.2m x 1m and 2.2m x 1.2m. Vines per hectare: 3,787 to 4,545. Trellis system: vertical shoot positioning 5-wire hedge system. Irrigation: combination of drip and micro irrigation.
Tasting Notes
raspberry, strawberry, currant, cherry, bright red berries, darker berries
Sources: shannonwines.com ↗ · Compare this vintage
Producer Information
Website
Address
Rockview Dam Road, Elgin, 7180, South Africa
Phone
+27 21 859 2491
Email
Owner
Shannon Family
Cellarmaster
Gordon Newton Johnson