Technical Specifications
Alcohol 13.5%
Residual Sugar 2.9 g/L
pH 3.4
Total Acidity 5.4 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Pinot Noir
Pinot Noir100%
Drinking Window Three to six years
Region Elim
Soil Bokkeveld slate, Koffieklip and gravel
Orientation South
Harvest Dates February 14, 2025
Grape Clone PN9D, 459 and 115
Vine Age 1.25 ha = 21 years and 3 ha = 7 years
Fermentation Vessels Stainless Steel, Oak Barrel
Oak Details 14% First Fill New Oak
First Fill New Oak14%
Second Fill Oak14%
Third Fill Oak20%
Oak Types French oak
Barrel Size 228L barrels
Oak Toast Level Medium
Serving Temperature 18°C · 64°F
Production Details Grapes are hand-harvested between 22.8-23.8 B. Fifteen percent whole clusters are added to some tanks and inoculated for fermentation. Gentle extraction takes place with one pumpover a day and two manual punchdowns. A maximum fermentation temperature of 27C is reached. After fermentation, the wine is pressed and transferred to 228L French oak barrels where malolactic fermentation is completed. Maturation lasts 10 months in 14% 1st fill, 14% 2nd fill, 20% 3rd fill, 20% 4th fill and 32% old fill tight-grain barrels with a medium toast.
Tasting Notes
mocha, dark chocolate, sweet cherries, sour cherries, plums, pomegranates, damp forest floor, cured meat, herbaceous coastal scrub, savoury
Food Pairing venison carpaccio with rocket and parmesan, grilled rack of lamb, creamy wild mushroom risotto, flame-grilled line fish with charred vegetables, brie, camembert
Critics Ratings Platter's SA Wine Guide: 4.5 stars (92 points) - 2024 vintage
Platter's SA Wine Guide4.5 stars (92 points) - 2024 vintage
Platter's SA Wine Guide4.5 stars (92 points) - 2023 vintage
Robert Parker Wine Advocate91 points - 2023 vintage
Michelangelo International Wine & Spirits AwardsDouble Gold - 2023 vintage
Tim Atkin Report92 points - 2023 vintage
Producer Information
Website
Phone
+27 (0)27 482 2827
Email
Owner
David Nieuwoudt
Cellarmaster
David Nieuwoudt