Technical Specifications
Alcohol 14.0%
Residual Sugar 3 g/L
pH 3.52
Total Acidity 5.4 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Pinot Noir
Pinot Noir100%
Region Western Cape
Soil Decomposed sandstone
Elevation 600.0 meters
Harvest Dates March 17-22, 2022
Fermentation Vessels Wooden Tank, Stainless Steel Tank
Pressing Method Destemmed
Oak Aging 10 months
Bottle Aging 2 years
Oak Details 10% First Fill New Oak
First Fill New Oak10%
Oak Types French
Barrel Size 225-litre
Production Details This vineyard was picked in two stages, the bottom part separately from the top part, due to slight differences in ripening and different clones, each contributing to a range of flavours and variation in structure. Grapes were hand-picked into small lug-boxes in the early morning and transported to the cellar by refrigerated trucks. All of the fruit was destemmed and fermented in old wooden 3-ton tanks and small 1-ton open-top stainless steel tanks. During fermentation, these grapes were handled with great care. After fermentation, the wine was aged in a combination of 10% new and the remaining old 225-litre French oak barrels for 10 months before being bottle-aged for at least two years.
Tasting Notes
Nose: cherry, raspberry, bonfire, floral perfume
Palate: maraschino cherry, ripe raspberry, rich fruitcake, bold spice, light peppery nuance, loamy, forest floor
Food Pairing venison wellington with mushroom sauce