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.

ANALYSIS
Alcohol 13.5% vol Sugar 3.4 g/l
TA 5.2 g/l pH 3.6
ACCOLADES
  • 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
  • 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

Facing: South
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
Irrigation: Supplementary
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

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