Pinot Noir 2016
A beautifully crafted Pinot noir with prominent red fruit of ripe cherries and sweet raspberries with an undertone of earthy, mushroom nuances. A silky palate with berries and delicate oak components following through. To be enjoyed on its own, but well paired with a mushroom soup or crispy duck and chicken dishes. A wine to be aged for another 3 – 5 years.
|Alcohol 13.5% vol||Sugar 3.4 g/l|
|TA 5.2 g/l||pH 3.6|
- Platter's Wine Guide '18: 4.5 stars - 2016 vintage
- Tim Atkin '17: 89 points - 2016 vintage
- Walker Bay and Cape Agulhas Districts Terroir Awards '17: Top Pinot Noir - 2016 vintage
- Stephen Tanzer - USA '17: 89+ points - 2015 vintage
- Old Mutual Trophy Wine Show '17: Silver - 2015 vintage
- NWC/Top 100 SA Wine '17: Top100/Double Platinum - 2015 vintage
- Novare SA Terrior Wine Awards '16 National: Top Pinot Noir - 2015 vintage
- Novare SA Terroir Wine Awards '16 District: Top Pinot Noir - 2015 vintage
- NWC/Top 100 SA '16: Top 100/Double Silver - 2015 vintage
- Platter SA Wine Guide '16: 4.5 star - 2014 vintage
- (See More)
- Decanter World Wine Awards '15: Silver - 2014 vintage
- SA Terror Wine Awards '15: Top Pinot Noir - 2014 vintage
- Top 100 SA Wines '15: Silver - 2014 vintage
- Old Mutual Trophy '15: Silver - 2014 vintage
- The Drinks Business Global Pinot Noir Masters '15: Gold - 2013 vintage
- Platter's SA Wine Guide '15: 4.5 star - 2013 vintage
- Robert Parker '14: 90 points - 2013 vintage
- Platter's SA Wine Guide '14: 4 star - 2012 vintage
VINEYARDS & VINIFICATION
Soil types: Bokkeveld Slate, Koffieklip and Gravel
Age of vines: 14 years
Vineyard area: 1.2 ha
Yield per hectare: 8 t/ha
Trellised: Extended 6 wire Perold
Clone: PN9D, PN459 & PN115
Harvest date: 05 - 11 February 2016, each clone picked separately
Degree balling at harvest: Early morning hand harvested pinot noir 23 - 25.5°B
Vinification: 1 day cold soaking in open fermenter, fermentation starts naturally, then inoculated with selected burgundy yeast, 2 pump overs and 2 punch downs done daily during peak fermentation, maximum temperature 28°C, near the end of fermentation little to no pump overs, only punch downs; Barrel maturation in Burgundy coopers for 10 months, 20% new oak, 2nd fill 20%, 3rd fill 30% & 4th fill 30%, 228l French oak barrels
Optimum drinking time: 3 - 5 years after release
More of Our Wines
CederbergThe Cederberg range is Cederberg Private Cellar’s focus range. At present there are 66 ha under vine and the red to white wine ratio is 50:50. The following cultivars are cultivated on the farm: Sauvignon blanc, Chenin blanc, Bukettraube, Cabernet sauvignon and Shiraz, Chardonnay (for the MCC Blanc de Blancs Brut), Viognier (as a blending component) and Merlot (for the Merlot Shiraz blend). At 1 036 m above sea level the terrain is harsh, leading to small but high-yielding bunches with a lot of concentration. Soil types are diverse, from sandstone and decomposed gravel to red slate and clay. Thanks to extensive replanting, the isolated area and extreme winters, the vineyards are virus and disease free. Sustainable vineyard practices are used on the farm and irrigation water comes from mountain springs.
Five GenerationsThe Five Generations range is Cederberg Private Cellar’s flagship range. The Nieuwoudt family started farming on Dwarsrivier farm in 1893 and winemaker David Nieuwoudt is the fifth generation Nieuwoudt on the farm. The first wine-grape vineyards were planted in 1973 by David’s grandfather, Oom Pollie Nieuwoudt. Oom Pollie made the first Cederberg wine in 1977 and was known for his Cabernet Sauvignon. In 1997 David took over from his uncle, Flippie Nieuwoudt. The two flagship wines, the Five Generations Cabernet Sauvignon and the Five Generations Chenin Blanc, are made from single vineyards. The top barrels are selected and a limited quantity of each wine is released every year.
Cape Winemakers GuildCederberg Private Cellar’s winemaker, David Nieuwoudt, became a member of the Cape Winemakers Guild in November 2005. The Guild’s members include top winemakers in South Africa and membership is by invitation. David makes two wines in small quantities exclusively for the annual Guild auction: Ghost Corner Semillon and Teen Die Hoog Shiraz. Grapes for the Ghost Corner Semillon come from the Elim ward, an area known for its white wines, but the Semillon is only presented in exceptional years. Grapes for Teen Die Hoog Shiraz come from a vineyard situated on a red-slate hill more than 1 000 m above sea level on Dwarsrivier farm in the Cederberg. The farmworkers gave the wine its name to remind them of the toughest pick of the season, high up on the slope. Read more about the Cape Winemakers Guild at www.capewinemakersguild.com.
Ghost CornerWinemaker David Nieuwoudt created the Ghost Corner brand in 2007, initially starting off with a Semillon and Sauvignon Blanc and adding three new wines in 2012: The Bowline, a Sauvignon blanc and Semillon blend; Ghost Corner Pinot Noir; and Wild Ferment Sauvignon Blanc, a Sauvignon blanc naturally fermented in older barrels. Every year David selects a small quantity of grapes from vineyards in the Elim ward near Cape Agulhas on the southernmost tip of Africa. Ghost Corner takes its name from this treacherous coastline where more than 130 ships have been shipwrecked through the ages. The deep lime-rich soil with plentiful slate and gravel deposits in Elim’s maritime climate gives rise to exceptional white wines.
WaitroseCederberg Private Cellar produces two wines for the Waitrose Foundation – Waitrose Sustainable Chenin Blanc and Waitrose Sustainable Shiraz. These wines are only sold in selected Waitrose stores in the UK and are made from vineyards farmed sustainably for the Foundation as a development and upliftment project on Dwarsrivier farm. Read more about the Cederberg Waitrose Foundation project at waitrosefoundation.org.za/wine