Technical Specifications
Alcohol 13.5%
Residual Sugar 2 g/L
pH 3.57
Total Acidity 5.4 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Pinot Noir
Pinot Noir100%
Region Walker Bay
Soil Quartz-based soils containing limestone
Grapes Picked 7 February 2017
Fermentation Vessels Open Top Fermenter, Oak Barrel
Natural Yeast Yes
Indigenous Yeast Yes
Maceration 14 days
Oak Aging 10 months
Oak Types French
Barrel Size 228L
Bottling Date 15 December 2017
Contains Added Sulfites Yes
Unfined Yes
Unfiltered Yes
Production Details Fruit came from a single vineyard parcel of sustainably farmed 9-year-old vines in Sondagskloof. Grapes were picked in the early hours and fermented in open-top fermenters with 30% whole bunch and 70% destemmed fruit. Minimal SO2 was added at crush, no further additions were made, and punch-downs were carried out 1-2 times per day. After pressing, the wine completed natural malolactic fermentation in barrel and matured for 10 months in French oak 228L barrels with no new oak.
Tasting Notes
Palate: taut, mineral, bright acidity, tension, ageability
Critics Ratings Tim Atkin: 90/100
Tim Atkin90/100