Winemaking Techniques
The Pinot Noir was crushed with 30% left as whole bunches and the rest destemmed. The grapes were left to start with natural fermentation and inoculated with selected yeast after 3 °Brix was fermented out. The grapes were pressed using a wooden basket press and left to complete malolactic fermentation in barrels. The Pinotage and Cinsault were fermented and aged separately, and the trio were only blended together after 20 months of barrel aging. The final blend consists of 45% Pinot Noir, 35% Pinotage, and 20% Cinsault.
Vineyards
The Pinot Noir comes from Hemel-en-Aarde Ridge and consists of two clones, namely PN777 and PN115. The grapes are grown on Bokkeveld shale soils. The Pinotage is sourced from bush vine vineyards in the Swartland, where the grapes grow on decomposed granite. The Cinsault comes from Darling, from a similar soil type but not from bush vines. The Wine of Origin is Cape Coast.
Vintage Conditions
The 2022 growing season will be remembered by how late everything happened. Bud break was between 2 and 3 weeks later than the norm, which in effect led to the harvest to also start 2 weeks later. A long ripening season led to producing elegant wines with great phenolic maturity and complexity. The drier ripening season meant the conditions were favourable for an ultra-low disease risk which meant much less spraying of fungicides and providing conditions for organic farming.
Food Pairing
Mushroom Risotto
Grilled Lamb Chops with Mint Pesto
Beef Wellington
Varieties: 45% Pinot Noir, 35% Pinotage, 20% Cinsault
Harvest Date: March | Vintage: 2022
ALC: 14.5% | RS: 3.2g/l | pH: 3.62 | TA: 6.1g/l
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