The nose is shy but beguiling with notes of lime, peach and elderflower while the palate is lean, fresh and savoury on the finish – angular in the best way, a striking example of the variety. 94/100 Christian Eedes Wine Mag
The Concept for 2019
Texture. Explore the influence of site on a wine’s texture. Cultivar itself not important, make a selection based on the cultivar’s ability to express site and vinification. Employ old cellar methods that will help respect the vineyard. Hopefully match texture to site (particularly; granite, climate, vintage). Explore the relationship between varietal parent and child.
This wine is a 50/50 blend of pinot noir and pinotage from vineyards that lie side by side. They are 5km from the cold South Atlantic Ocean, at an elevation of 700ft. The farm, Sumaridge, is on granite soils and these vineyards are both on a gravelly, rocky loam above decomposted granite clays. The slopes are north facing and have a magnificent view over Walker Bay.
The pinot noir was harvested on 7th Feb and the pinotage on 22nd Feb. The grapes were hand-picked and placed whole cluster into open top oak vats and then sealed. After a few days, natural fermentation began and the grapes were left undisturbed. A few gentle punchdowns were done during mid-fermentation. Both were pressed in our old basket press, with the pinotage being pressed after seven days, before dry. The wine was put into old French barrels where the pinotage fermentation was completed. The wine remained in barrels for 12 months, then stainless steel tank for two months before bottling, no fining.