Technical Specifications
Alcohol 12.9%
Residual Sugar 2.1 g/L
pH 3.67
Total Acidity 5.2 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 Porphyritic granite; duplex soil with topsoil to about 35 cm deep containing coarse fragments and 5% clay; subsoil with material in different stages of weathering, 30% fine gravel, 20% coarse gravel, And dense clay at about 70 cm depth
Elevation 290.0 meters
Slope 15.0°
Orientation North Facing
Vineyard Yield 20 hL/ha
Vine Age 19 years
Fermentation Vessels Fermenter, Barrique, Puncheon
Natural Yeast Yes
Indigenous Yeast Yes
Maceration 6 days
Oak Aging 16 months
Oak Details 27% First Fill New Oak
First Fill New Oak27%
Oak Types Burgundy oak
Barrel Size 228L barrique, 500L puncheon
Oak Toast Level Longer Seasoning With Slower, Lower-Temperature Toasting
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 and cooled 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 until after malolactic fermentation, allowing spontaneous fermentation by grape-derived micro-organisms. The parcel includes 30-40% whole bunches. Cold maceration lasts 6 to 7 days at 8 to 10 C. Extraction is by pigeage only. The wine spends about 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 custom 228 L Burgundy barriques, then racked to older 500 L puncheons for another 5 months of elevage. No fining or filtration, with a sulphur adjustment before bottling. Bottles produced: 2,483 x 750 ml.
Tasting Notes
dense fruit, soft spice, violets, black fruit, red fruit, savoury core, mineral characters, freshly turned earth, granular tannins, fine sinewy tannins
▸ 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