Technical Specifications
Alcohol 12.39%
Residual Sugar 3 g/L
pH 3.51
Total Acidity 5.7 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Pinot Noir, Cinsault
Pinot Noir50%
Cinsault50%
Region Klein Karoo
Soil Table mountain sandstone, Sand stone
Elevation 270.0 meters
Orientation North
Vine Age 21-year-old
Fermentation Vessels Open Tank, Oak Barrel
Natural Yeast Yes
Maceration 5 days
Oak Details 100% Third Fill Oak
Third Fill Oak100%
Oak Types French
Unfined Yes
Unfiltered Yes
Production Volume 1,200 bottles
Bottles1,200
Production Details Hand harvested early morning at the end of March, the Pinot Noir arrived cool at the cellar. The juice was fermented on the skins in open tank for five days with light pump over twice daily. The juice finished alcoholic and malolactic fermentation in the barrel. The Cinsault was 20% whole bunch with the rest crushed on top. It started fermentation naturally and a screen was put over the skins to hold the cap down for three days during fermentation. The screen was then lifted and the whole berries (from the 20% whole bunch) crushed one by one by hand and the stalks removed. After a couple more days of fermentation the skins where lightly pressed in a small basket press and the juice left to complete alcohol and malolactic fermentation in barrel. The two separate components spent 15 months in 3rd full French oak Barrels. Blending was done just before bottling unfiltered and unfined.
Tasting Notes
Nose: red fruits, cherries, strawberries, spice, earthiness, Rooibos, oak
Palate: mulberries, ripe red cherries, rocky minerality, spice, Rooibos
Food Pairing pan fried duck breast with red wine and cranberry jus, pan seared springbok fillet with rocket and balsamic dressing
Critics Ratings Platter Wine Guide: 5 Star
Platter Wine Guide5 Star
Platter Guide4.5 Stars
▸ Sources (1)
Producer Information
Website
Address
Swellendam Local Municipality, South Africa
Email
Owner
Louis Le Sueur van der Riet
Cellarmaster
Louis Le Sueur van der Riet