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
▸ Sources (1)
Producer Information
Website
Address
Rockview Dam Road, Elgin, 7180, South Africa
Phone
+27 21 859 2491
Email
Owner
Shannon Family
Cellarmaster
Gordon Newton Johnson