Technical Specifications
Alcohol 13.4%
Residual Sugar 2.3 g/L
pH 3.51
Total Acidity 5.5 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 Walker Bay
Soil Decomposed granite over iron-rich clay subsoil, Fine textured gravel, Claystone
Elevation 220.0 meters
Slope 12.0°
Orientation North-West, South-East
Vineyard Yield 20 hL/ha
Harvest Dates February 10-28, 2023
Vine Age 16 - 21 years
Natural Yeast Yes
Indigenous Yeast Yes
Maceration 6 days
Oak Aging 11 months
Oak Details 28% First Fill New Oak
First Fill New Oak28%
Oak Types Burgundy
Barrel Size 228L barrique
Bottling Date May 9, 2024
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 8ºC 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 until after malolactic fermentation, allowing diverse micro-organisms from the grape itself to flourish unrestrained in the spontaneous fermentation. These vineyard parcels also contain a discretionary percentage of whole bunches, which vary substantially between each site. Cold maceration ensues for 6 to 7 days at 8 to 10°C. All parcels are fermented by spontaneous yeasts, and only pigeage (punching down) applied for extraction. The wine spends approximately 25 days on the skins before pressing. After pressing, it is racked and left to complete its malolactic fermentation and maturation in barrel on its lees. Matured for 11 months in barrique (228L) barrels produced in Burgundy and custom made for the various vineyards. Tighter grained oak is preferred for subtle flavour, with longer seasoning and slower, lower temperature toasting. New oak comprises 28%. The wine is racked to stainless steel tanks for another 5 months of elevage. No fining or filtration, and a sulphur adjustment before bottling. 14,050 x 750ml bottles produced.
Tasting Notes
Nose: cherry, raspberry, blackberry, Turkish delight, sweet violets
Palate: cinnamon, clove, fennel
Individual Vintages
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