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TASTING NOTES

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

Yield: Average yield 3 to 5 tons/ha

Harvest stats: Grapes harvested at 23.5oB

Vintage Notes: Smallest harvest in the last 5 years, with fantastic dry conditions which led to vineyards and grapes been very healthy. Smaller berries led to more concentrated colour and flavour.

Analysis: Alcohol 13%, Residual sugar 2,4 g/litre, TA 5,5 g/litre, pH 3.5

Tasting Notes:  This wine is a true reflection of my passion of expressing exceptional vineyard sites in their most natural light and a cool growing climate. These low yielding vineyards with small berry bunches have provided me with a wonderful spectrum of flavor with perfumed notes of cherry, rich strawberry and raspberry. Complex and silky with loads of expressive bright fruit, good acidity and sweet tannin.

Total Production: A limited production of only 5 barrels

Pinot Noir 2016

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PINOT NOIR 2016

 

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Grapes are 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 10-15 days to further enhance flavor and color development. Followed by gentle pressing and aged in a selection of Burgundian Coopers for 18 months.

Pinot Noir 2016

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PINOT NOIR 2016

 

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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