2019 Matthew van Heerden Signature Pinot Noir
Matthew van heerden Signature Pinot Noir 2019 A Limited Production Of Five Barrels Only
My wines reflect my passion to reflect my country’s unique diversity of vineyard sites in their most natural light. Utmost emphasis on viticulture and sustainable farming methods ensuring exceptional fruit with an elegant style of fruit purity, authentic expression and age ability.
Small barrel lot production, wild yeast fermentation and minimal intervention allow my wines to express specific characteristics and provide a quality framework.
A limited production allows me a hands on approach and attention to detail from the vineyard to winery.
This wine is a true reflection of my passion of expressing exceptional vineyard sites in their most natural light and a cool growing climate.Intense perfumed notes of bright cherry and strawberry on the nose, followed by notes of red forest fruits, sensual and silky in the mouth with a lingering freshness and texture on the finish.
A unique cool climate single vineyard from the Elgin Valley South Africa.
Grapes harvested at desired flavour intensity, average yield 3 to 5 tons/ha
Vintage & Winemaking Notes
Due to prevailing drought conditions in the Cape it led to a very small crop, the dry conditions however led to very healthy grapes with small bunches and berries.
Fruit driven flavours with lots of concentration and colour intensity with silky tannins.
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 bunches in the cellar.
100% Whole bunch fermentation occurs in small open top fermenters in order to preserve fruit purity and gentle tannin extraction. This method of fermentation allows me to reflect more freshness, fruity and floral aromas. I feel that this fermentation method suits the expression of Pinot Noir in South Africa then the heavy traditional winemaking styles.Wild yeast fermentation is used to showcase the Terroir and complexity. Followed by gentle pressing and aged in a selection of Burgundian Coopers.
Alcohol 12.5%, Residual sugar 2.2 g/litre, TA 5.6g/litre, pH 3.4
Food Pairing Suggestions
Tuna,Duck, Lamb,Beef and Venison Carpaccio,Dark Chocolate Fondant, Mushroom Risotto