Newton Johnson Family Vineyards Windansea Pinot Noir 2021
Vineyards
Upper Hemel-en-Aarde Valley
Winemaking and Maturation
The bunches are sorted and destemmed. No sulphur is used in the winemaking until after malolactic fermentation. This parcel also contains a discretionary percentage (varying from 30-40%) of whole bunches. Cold maceration ensues for 6 to 7 days at 8 to 10°C. The wine spends approximately 25 days on the skins before pressing. After pressing, it is racked and left to complete its malolactic fermentation and maturation in barrel on its lees.
Matured for 11 months in barrique (228L) barrels produced in Burgundy and custom made for this vineyard. New oak comprises 22%. The wine is racked to larger, older puncheon (500L) barrels for another 5 months of élevage. No fining or filtration, and a sulphur adjustment before bottling.
Tasting Notes
A lavish wine with dense fruit, soft spice and violets in cooler years. The lush black and red fruits merge to a savoury core, strewn with mineral characters and freshly turned earth. The firm framework and granular tannins are rooted in the clay soil and lengthened by fine, sinewy tannins in the finish.
