Light to mid ruby. More obviously stemmy in its fresh herbal aroma, then more savoury and oaky on the palate but no lack of red fruit. Tannins are dry and extremely fine. Not seductive – yet. Needs time. 16.5++ Julia Harding MW
As he is for Crystallum’s Clay Shales Chardonnay, André de Lange supplies the grapes for this superb Pinot Noir. With 50% whole bunches, 30% new wood and the freshness and perfume that are typical of wines from the Ridge, this has notes of cinnamon spice, rose petal and wild strawberry and a refreshing, saline undertone. 95/100 Tim Atkin MW 2020-28
The Hemel-en-Aarde Ridge is famous for its ability to produce fruit to rival that of Grand Cru sites in Burgundy. The Cinema vineyard was meticulously designed to produce the highest quality Pinot Noir, with disease-free Dijon clones planted in high density to create healthy competition for the vines. The South East-facing slopes welcome cool breezes from Walker Bay which, complemented by 300m of altitude and shade from the Babylon’s Toren mountain, make conditions ideal for the grape. The site’s proximity to the ocean adds a subtle salinity to the clay and shale soils. Fruit for our Cuvée Cinema Pinot Noir as well as the Clay Shales Chardonnay is grown here.
Scenes from a movie based on the life of Napoleon were shot on the Cinema site the year before vineyards were introduced, which gave this wine its name. This Cuvée is a selection of barrels made from said single vineyard, a premium site in the Hemel-en-Aarde Ridge that was meticulously designed to produce the highest quality Pinot Noir with the planting of high density vines using disease-free Dijon clones.
Latest release (2018)
An outstandingly coherent and integrated vintage with a trademark nose of strawberry, rose and sweet Indian spices. Those notes carry through on the palate along with subtle smoke and sea salt, culminating in a remarkably long finish. Firm tannins and bracing acidity provide robust structure that augurs well for ageing through 2030.
Fermented using only native yeasts with a ratio of whole clusters (50%) to whole berries (50%) in a stainless steel tank. The total time in tank was 31 days. The wine was then transferred to barrel (25% new) where it remained for 11 months before bottling.
Total acidity 5.1 g/l
Total sulphites 60 mg/l
Residual sugar 2.3 g/l