PINOT NOIR ESTATE 2014
PAUL CLUVER
After hand-picking, the cold maceration of the grapes is allowed at a controlled temperature of 12/14 ° C for 5/8 days.
The fermentation, which starts spontaneously, is then aided by the inoculation of selected yeasts on 80% of the mass, while in the remaining 20% proceeds naturally.
During this period, at least 2 daily replenishments take place. The wine is then transferred to barriques, 15% new, the rest are of 2nd , 3rd and 4th pass, where the malolactic fermentation initiates.
The wine refines for 11 wines on its yeasts within the barrels.
Presenting itself with a nice brightness and granite colour with reflexes of ripe prune skin, the nose reveals a delicate aroma of almonds over an earthy background that subsequently opens onto a forest of red fruit, blueberries, raspberries and pomegranates.
An important aroma of seaweed hits the palate, umami takes over, ending with a pleasant salty note.
Balanced, with soft tannins, it leaves the mouth with long lasting notes of red fruits that come back pleasantly, accompanied by beautiful natural acidity.