Akin to the 2020, this vintage shows both red and black fruits on the nose; wild strawberry and rhubarb work alongside blackberries and tomato leaf while black olives, salted liquorice and a signature charcuterie-like smokiness add gravitas. The palate is fresh, vibrant and precise, with red plum and sour cherry supported by a racy acidity and fine, pine-resin tannins. A full and finessed expression of its multiple vineyards – and a wine with the structure to age beyond 2030.
Peter and Max are the first names of the growers who supplied the fruit for the first vintage of this wine. Fruit for the Peter Max Pinot Noir is now sourced from five vineyards, located in the coastal area of Hemel-en-Aarde as well as a new high altitude, inland site. The different sites experience altitude and cooling sea breezes, which slow down the grape ripening process, resulting in grapes with excellent concentration of flavour and balanced, fresh acidity.
The 2021 vintage was the latest Cape Vintage since 2014, with the drought broken and a cold, wet winter leading to later bud break and ripening. Yields of Pinot Noir were up and fruit quality was excellent, with acidity levels higher than usual. With time, the wines are predicted to be elegant and charming, with lovely freshness and pure fruit flavours.
Fruit was hand-picked and delivered to the cellar in small crates. Approximately 60% of the grapes were de-stemmed and added to the remainder, which were left as whole clusters. The temperature of the must was then lowered for a few days, after which the tank was allowed to warm up for natural fermentation to begin. This fermentation regime kept extraction to a minimum, while allowing for a slow, extended maceration period of four weeks. The wine was aged in 228 litre and 500 litre, lightly toasted French oak barrels for nine months, 10% of which was new. The wine was bottled after a light filtration.