Technical Specifications
Alcohol 13.66%
Residual Sugar 1.3 g/L
pH 3.39
Total Acidity 5.9 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Pinot Noir
Pinot Noir100%
Region Durbanville
Soil Well-drained, Soft, Yellow shale soils
Elevation 960.0 meters
Pressing Method Gentle Basket Pressing
Maceration 4 days
Oak Aging 13 months
Oak Types French oak
Production Details Hand-picked fruit from the Witzenberg Mountain range in Ceres. 30% of the batch was destalked and 70% was whole-bunch fermented. After 4 days of cold maceration, the must was inoculated with yeast and gently partially punched down twice daily using the aerated pump-over method. The wine underwent malolactic fermentation in new French oak barrels, then matured for 13 months in a combination of older barrels.
Tasting Notes
Nose: red berry fruits, morels
Palate: strawberry, cherry, tannin, delicious persistence
Food Pairing charcuterie platter, freshly baked bread, roasted onion marmalade
▸ Sources (1)
Producer Information
Website
Address
Plattekloof Road, Panorama, Cape Town, 7500, South Africa
Phone
+27 (0) 21 558 6280
Email
Owner
Sir David Graaff
Cellarmaster
Charles Hopkins