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TASTING NOTES

Vineyards: A selection of unique Pinot Noir vineyards reflecting my specific goal to reflect South Africa’s exceptional and diverse Terroir.

Yield: 2015 Yield of 3.5 tons/ha

Harvest stats: Grapes harvested by hand from 22.5 to 23ºB depending on flavor development.

Vintage Notes: Winemaking Notes: Fantastic dry climate conditions for the 2015 vintage kept vineyard growth under control and allowed the vines to produce small bunches with small berries showing low pH, good acidity with intense colour and flavour.

All of my fruit is hand-harvested into small lug boxes in the early morning to protect the fruit and preserve freshness Pre-sorting takes places in the vineyard; followed by hand sorting of both bunches and berries to ensure the best fruit is used.

Wild yeast fermentation is used to showcase the Terroir and complexity. Once fermentation is complete the wines are left in contact with the skins for 15 days to further enhance flavor and color development. Followed by gentle pressing and aged in a selection of Burgundian Coopers for 18 months.

Analysis:
Alcohol 12.5%, Residual sugar 2,0g/litre, TA 5,6 g/litre, pH 3.2
Total Production: A limited production of only 3 barrels

Pinot Noir 2015

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PINOT NOIR 2015

 

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These low yielding vineyards with small berry bunches have
provided wonderful perfumed notes of bright red cherry and
floral aromas, rich strawberry and earthy notes on the palette with good tannin and balanced acidity.

This wine is a true reflection of my passion of expressing
exceptional vineyard sites in their most natural light and a cool growing climate.

Pinot Noir 2015

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PINOT NOIR 2015

 

…………………………………..

Back to Wine List

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TASTING NOTES

Vineyards: A selection of unique Pinot Noir vineyards reflecting my specific goal to reflect South Africa’s exceptional and diverse Terroir.

Yield: 2015 Yield of 3.5 tons/ha

Harvest stats: Grapes harvested by hand from 22.5 to 23ºB depending on flavor development.

Vintage Notes: Winemaking Notes: Fantastic dry climate conditions for the 2015 vintage kept vineyard growth under control and allowed the vines to produce small bunches with small berries showing low pH, good acidity with intense colour and flavour.

All of my fruit is hand-harvested into small lug boxes in the early morning to protect the fruit and preserve freshness Pre-sorting takes places in the vineyard; followed by hand sorting of both bunches and berries to ensure the best fruit is used.

Wild yeast fermentation is used to showcase the Terroir and complexity. Once fermentation is complete the wines are left in contact with the skins for 15 days to further enhance flavor and color development. Followed by gentle pressing and aged in a selection of Burgundian Coopers for 18 months.

Analysis:
Alcohol 12.5%, Residual sugar 2,0g/litre, TA 5,6 g/litre, pH 3.2
Total Production: A limited production of only 3 barrels

These low yielding vineyards with small berry bunches have provided
wonderful perfumed notes of bright red cherry and floral aromas,
rich strawberry and earthy notes on the palette with good tannin and balanced acidity.

This wine is a true reflection of my passion of expressing exceptional
vineyard sites in their most natural light and a cool growing climate.

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Copyright © 2017 Matthew van Heerden Signature Wines. Upington-Online

Copyright © 2017 Matthew van Heerden Signature Wines.
Upington-Online