Copper Pot 2019
Pinot noir
Tasting Notes
The wine shows aromas of bright pomegranate, hibiscus and red currants, with underlying exotic wood and juniper tones. In the mouth it is finely balanced showing good acidity and fine tannins, these being balanced out by generous red fruit and citrus zest. The finish is satisfyingly dry with a touch of spice and earthiness.
Nuts & Bolts
Pinot noir - WO Western Cape
Residual sugar – 2.33 g/L
Total acidity – 5.6 g/L
pH 3.51
About The Wine
Our 2019 Pinot noir is sourced from a handful of vineyards in the Overberg region, where good soils (predominantly clay/shale and quartz/sandstone) and cool growing conditions combine to produce wonderful Pinot noir that is both rich and perfumed. We also source from a small parcel of Pinot noir in the Bottelary hills on decomposed granite soil.
Our winemaking is as minimal as possible. All our ferments take place using wild yeasts, and we don’t use any additives (barring some SO2 at crush and during maturation). 40-60% of whole clusters are used in the fermentation to bring a natural structure and savouriness to the wines. Extraction is kept very gentle using a combination of pump-overs and punchdowns, and the wines spend about 30 days on skins in total to allow a gentle evolution of their structure.
The wines are matured for 9 months in a mix of older small French oak barrels to avoid a dominant oak character, and round out their structure before blending and bottling.