Technical Specifications
Alcohol 14.25%
Residual Sugar 2.2 g/L
pH 3.5
Total Acidity 5.35 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Pinot Noir
Pinot Noir100%
Drinking Window through 2028
Region Walker Bay
Natural Yeast Yes
Maceration 35 days
Oak Aging 11 months
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types French oak
Sulfites 62.0 ppm
Production Details Fermentation occurred spontaneously with no commercial yeasts added. There was a 60% whole bunch component with the rest de-stemmed but left intact as whole berries. Total time on skins was five weeks whereafter the wine spent 11 months in French oak barriques. 20% new oak.
Tasting Notes
ripe red cherry, candied strawberry, tomato leaf, black pepper, salinity, sturdy tannins
▸ Sources (1)
Producer Information
Website
Address
Walker Bay, Western Cape, South Africa
Phone
+27 82 420 2142
Owner
Andrew and Peter-Allan Finlayson
Cellarmaster
Peter-Allan Finlayson