2024 Technical Specifications
Alcohol 13.91%
Residual Sugar 3 g/L
pH 3.57
Total Acidity 5.7 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Pinot Noir
Pinot Noir100%
Region Stellenbosch
Soil Decomposed sandstone
Orientation East Facing
Fermentation Vessels 5 Ton Fermenter
Natural Yeast Yes
Maceration 10 days
Oak Aging 12 months
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Oak Types French
Barrel Size 300 litre Hogshead
Unfined Yes
Unfiltered Yes
Production Details The Pinot Noir grapes were carefully sorted and crushed whole berry into a 5 ton fermenter. After 3 days' cold soak and allowing spontaneous fermentation to take place, pumpovers occurred 2 times per day for 5 days. 10 days' post ferment maceration was followed by a soft Basket press and further 12 months' maturation in 6 New 300 litre French Oak Hogshead barrels. Bottled with minimal filtration and no fining to maintain the wines' fine structure.
Tasting Notes
Nose: red berries, black berries, earth, cured meat, spice
Palate: minerality, earthiness, fruit flavours
Food Pairing beef, veal, game (deer, venison), poultry, other savoury delights
2022 Technical Specifications
Grape Varieties Pinot Noir
Pinot Noir100%
Region Stellenbosch
Soil Deep red gravel soils
Grape Clone 667
Vine Age planted two decades ago
Production Details This wine is made from Pinot Noir, clone 667, planted two decades ago on the Stellenbosch mountain as an experimental block. In my search for special and undiscovered sites and wines, I found the grapes and have followed their path into this fantastic example of what potential there truly exists for Pinot Noir in Stellenbosch when the right clone is fitted into the perfect site and terroir. A wine for maturation and enjoyment when the time is truly ripe for the reward.
Critics Ratings Mosaic Top 5 Pinot Noir Wine Awards: Winner 2023
Mosaic Top 5 Pinot Noir Wine AwardsWinner 2023
2021 Technical Specifications
Alcohol 14.73%
Residual Sugar 2.1 g/L
pH 3.36
Total Acidity 5.9 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Pinot Noir
Pinot Noir100%
Region Stellenbosch
Soil Deep red gravel soils
Grape Clone 667
Vine Age planted two decades ago
Fermentation Vessels Fermenter
Pressing Method Soft Press
Natural Yeast Yes
Maceration 3 days
Oak Aging 18 months
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Oak Types French
Barrel Size 300 litre Hogshead
Sulfites 49.0 ppm
Contains Added Sulfites Yes
Unfined Yes
Unfiltered Yes
Production Details This wine is made from Pinot Noir, clone 667, planted two decades ago on the Stellenbosch mountain as an experimental block. The 1.2 tons of Pinot Noir grapes were carefully sorted and crushed whole berry into a 1.5 ton fermenter. After 3 days cold soak and allowing spontaneous fermentation to take place, punchdowns occurred 4 times per day for 5 days. 3 days post ferment maceration was followed by a soft press and further 18 months maturation in 2 New 300 litre Burgundy Hogshead barrels. Bottled with minimal filtration and no fining to maintain the wines fine structure.
2020 Technical Specifications
Alcohol 14.73%
Residual Sugar 2.1 g/L
pH 3.36
Total Acidity 5.9 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Pinot Noir
Pinot Noir100%
Region Stellenbosch
Soil Deep red gravel soils
Grape Clone 667
Natural Yeast Yes
Maceration 3 days
Oak Aging 18 months
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Oak Types French
Barrel Size 300 litre Hogshead barrels
Sulfites 49.0 ppm
Contains Added Sulfites Yes
Unfined Yes
Unfiltered Yes
Production Details This wine is made from Pinot Noir, clone 667, planted two decades ago on the Stellenbosch mountain as an experimental block. In my search for special and undiscovered sites and wines, I found the grapes and have followed their path into this fantastic example of what potential there truly exists for Pinot Noir in Stellenbosch when the right clone is fitted into the perfect site and terroir. A wine for maturation and enjoyment when the time is truly ripe for the reward. This wine signifies something truly special to me as a winemaker and is part of my journey in life and wine in South Africa, hence the name, Camino Africana, "The African Way". The 1.2 tons of Pinot Noir grapes were carefully sorted and crushed whole berry into a 1.5 ton fermenter. After 3 days cold soak and allowing spontaneous fermentation to take place, punchdowns occurred 4 times per day for 5 days. 3 days post ferment maceration was followed by a soft press and further 18 months maturation in 2 New 300 litre Burgundy Hogshead barrels. Bottled with minimal filtration and no fining to maintain the wines fine structure.
2019 Technical Specifications
Alcohol 14.73%
Residual Sugar 2.1 g/L
pH 3.36
Total Acidity 5.9 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Pinot Noir
Pinot Noir100%
Region Stellenbosch
Soil Deep red gravel soils
Grape Clone 667
Fermentation Vessels Fermenter
Natural Yeast Yes
Maceration 3 days
Oak Aging 18 months
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Oak Types French
Barrel Size 300 litre Hogshead barrels
Sulfites 49.0 ppm
Contains Added Sulfites Yes
Unfined Yes
Unfiltered Yes
Production Details This wine is made from Pinot Noir, clone 667, planted two decades ago on the Stellenbosch mountain as an experimental block. In my search for special and undiscovered sites and wines, I found the grapes and have followed their path into this fantastic example of what potential there truly exists for Pinot Noir in Stellenbosch when the right clone is fitted into the perfect site and terroir. A wine for maturation and enjoyment when the time is truly ripe for the reward. This wine signifies something truly special to me as a winemaker and is part of my journey in life and wine in South Africa, hence the name, Camino Africana, "The African Way". The 1.2 tons of Pinot Noir grapes were carefully sorted and crushed whole berry into a 1.5 ton fermenter. After 3 days cold soak and allowing spontaneous fermentation to take place, punchdowns occurred 4 times per day for 5 days. 3 days post ferment maceration was followed by a soft press and further 18 months maturation in 2 New 300 litre Burgundy Hogshead barrels. Bottled with minimal filtration and no fining to maintain the wines fine structure.
2018 Technical Specifications
Alcohol 14.73%
Residual Sugar 2.1 g/L
pH 3.36
Total Acidity 5.9 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Pinot Noir
Pinot Noir100%
Region Stellenbosch
Soil Deep red gravel soils
Harvest Dates February 2018
Grape Clone 667
Vine Age planted two decades ago
Pressing Method Soft Press
Natural Yeast Yes
Maceration 3 days
Oak Aging 18 months
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Oak Types French
Barrel Size 300 litre Hogshead barrels
Sulfites 49.0 ppm
Contains Added Sulfites Yes
Unfined Yes
Unfiltered Yes
Production Details The 1.2 tons of Pinot Noir grapes were carefully sorted and crushed whole berry into a 1.5 ton fermenter. After 3 days cold soak and allowing spontaneous fermentation to take place, punchdowns occurred 4 times per day for 5 days. 3 days post ferment maceration was followed by a soft press and further 18 months maturation in 2 New 300 litre Burgundy Hogshead barrels. Bottled with minimal filtration and no fining to maintain the wines fine structure.
2014 Technical Specifications
Alcohol 14.34%
Residual Sugar 2.7 g/L
pH 3.51
Total Acidity 5.8 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Pinot Noir
Pinot Noir100%
Region Stellenbosch
Soil Deep red gravel soils
Harvest Dates March 2013
Grape Clone 667
Vine Age more than two decades
Fermentation Vessels Fermenter
Pressing Method Soft Press
Natural Yeast Yes
Maceration 3 days
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Oak Types French
Barrel Size 300 litre Burgundy Hogshead barrels
Unfined Yes
Unfiltered Yes
Production Details The 1.2 tons of Pinot Noir grapes were carefully sorted and crushed whole berry into a 1.5 ton fermenter. After 3 days cold soak and allowing spontaneous fermentation to take place, punchdowns occurred 4 times per day for 5 days. 3 days post ferment maceration was followed by a soft press and further 18 months maturation in 2 New 300 litre Burgundy Hogshead barrels. Bottled with minimal filtration and no fining to maintain the wines fine structure.
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 2226882 | — | — | wine-searcher.com ↗ |
Producer Information
Website
Address
P.O. Box 2033, Dennesig, 7601, South Africa
Phone
+27 83 263 4353
Email
Owner
David Finlayson
Cellarmaster
Pieter van der Merwe