Technical Specifications
Alcohol 13.1%
Residual Sugar 2.1 g/L
pH 3.6
Total Acidity 5.1 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Pinot Noir
Pinot Noir100%
Drinking Window 2-15 years
Region Upper Hemel-en-Aarde Valley
Soil Porphyritic granite, Clay, Broken-up claystone, Iron-rich clay
Elevation 260.0 meters
Orientation North Facing
Vineyard Yield 37 hL/ha
Harvest Dates February 10-14, 2023
Vine Age 21 years
Natural Yeast Yes
Indigenous Yeast Yes
Maceration 6 days
Oak Aging 16 months
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Barrel Size 228L
Bottling Date May 9, 2024
Contains Added Sulfites Yes
Unfined Yes
Unfiltered Yes
Production Details The grapes are packed into large-surface area crates to limit pressure on the bunches. The day's harvest is cooled down overnight to 8 C in the winery's refrigerated cold room. The bunches are sorted on a conveyor, destemmed, and fall directly to the fermenter with no crushing. No sulphur is used in the winemaking, allowing diverse micro-organisms from the grape itself to flourish in spontaneous fermentation. This parcel also contains a discretionary 20-30% of whole bunches. Cold maceration lasts 6 to 7 days at 8 to 10 C, followed by spontaneous fermentation with pigeage only. The wine spends approximately 25 days on the skins before pressing, then completes malolactic fermentation and maturation in barrel on its lees. It is matured for 11 months in 228 L barrique, with 30% new oak, then racked to old wood for another 5 months of elevage. No fining or filtration, and a sulphur adjustment before bottling. Bottles produced: 1,229 x 750 ml.
Tasting Notes
Nose: red fruit, violet, rose petals, dark fruit, earthiness
Palate: velvet texture, fine tannin, long finish
▸ Sources (1)
Producer Information
Website
Address
R320 Hemel-en-Aarde Road, Upper Hemel-en-Aarde Valley, Hermanus, 7201, South Africa
Phone
+27 28 312 3862
Email
Owner
Newton Johnson Family
Cellarmaster
Gordon and Nadia Newton Johnson