Technical Specifications
Alcohol 13.23%
Residual Sugar 2.53 g/L
pH 3.44
Total Acidity 5.9 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Pinot Noir, Cinsault
Pinot Noir50%
Cinsault50%
Region Klein Karoo
Soil Shale
Vine Age 33-year-old
Fermentation Vessels Oak Barrel, Open Tank
Natural Yeast Yes
Maceration 5 days
Oak Aging 12 months
Oak Types French
Used Oak Only Yes
Unfined Yes
Unfiltered Yes
Production Volume 1,600 bottles
Bottles1,600
Production Details Hand harvested early morning at the end of March, the Pinot Noir arrived cool at the cellar. The juice was left on the skins in open tank for five days with light punch downs twice daily before fermentation started naturally. After fermentation started the wine is pumped over the skins twice a day. Just before fermentation stops the juice is drained from the skins and 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 the cap was punched down three to four times a day. 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 12 months in older French Oak Barrels. Blending was done just before bottling unfiltered and unfined.
Tasting Notes
Nose: red fruits, cherries, strawberries, spice, earthiness, Rooibos, subtle oak
Palate: mulberries, ripe red cherries, rocky minerality, spice, soft quaffable tannins, smooth lasting finish, Rooibos
Food Pairing pan fried duck breast with red wine and cranberry jus, pan seared springbok fillet with rocket and balsamic dressing
▸ 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