Technical Specifications
Alcohol 13.0%
Residual Sugar 2.6 g/L
pH 3.3
Total Acidity 5.6 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Region Elgin
Soil Decomposed bokkeveld shale with underlying clay layers
Elevation 280.0 meters
Orientation North/South On Northeast And South Facing Slopes And Northwest/Southeast On The South Facing Slopes
Grape Clone 667, 777, 113, 115, PN5
Vine Age 1-31 years
Fermentation Vessels Fermentation Tanks, French Oak Barrels, Wooden Vats
Natural Yeast Yes
Maceration 5 days
Oak Aging 10 months
Oak Types French
Barrel Size 5000 litre wooden vats
Production Details For the Village Pinot noir, we select the vineyards which have not yet reach full maturity, young vineyards tend to show more varietal character which is what we want to express in this wine. Clones 115, 113, 777 and PN5 are used. Extensive individual berry sorting was done by hand prior to destemming without crushing. The whole berries were transferred without pumping to the fermentation tanks, which was followed by cold maceration at 12°-14° Celsius for 5-6 days. After cold maceration, the fermentation started spontaneously with some batches inoculated with selected strains of Burgundian yeast to ensure complete fermentation. The skin cap was punched through by hand at least 3 times per day during fermentation. After the completion of the fermentation and pressing the wine was transferred to older French oak barrels and 5,000 litre wooden vats for malolactic fermentation and maturation. The wine is matured in French oak for 10 months to add complexity and silkiness.
Tasting Notes
Nose: red fruits, ripe cherries
Palate: cherries, poached ripe plums
Food Pairing rosemary and mustard infused lamb, Asian style fish dishes, vegetarian lentil burgers
▸ Sources (1)
Producer Information
Website
Address
N2, Kromco Turn off, De Rust Estate, Grabouw, 7160, South Africa
Phone
+27 (0)21 844 0605
Email
Owner
Paul Clüver (Managing Director), Clüver Family
Cellarmaster
Andries Burger