Ponthuis Pinot Noir 2021
R364,00
An elegant and complex wine. Ripe cherries with earthy characteristics. A lengthy finish with an aftertaste filled with a mélange of black cherries, earthiness, spice, and concentrated soft velvety tannins with a firm grip.
100% Pinot Noir
W.O. Elgin
Elgin Vintners, established in 2003 in the cool-climate Elgin Valley, cultivates 45 hectares of vineyards. We grow primarily Pinot Noir, Chardonnay, and Sauvignon Blanc, along with Merlot and Syrah. We embrace sustainability in every aspect of our business, vineyards, and team. Wine critics consistently award our wines high-profile, globally renowned accolades and outstanding reviews. Elgin Vintners crafts wines that display exceptional poise, finesse, and elegance.
Elgin is the coolest wine region in South Africa. In cooler climates, grape clusters stay connected to their roots longer, developing more characteristics and achieving physiological ripeness gradually, with lower sugar levels and, consequently, lower alcohol. These wines deliver delicacy alongside power and persistence, unlike warmer-climate wines, which show bolder but less enduring flavours.
Elgin vineyards sit at 305 m, the fourth highest elevation in South Africa. Being close to the cold Atlantic Ocean profoundly affects day and night temperatures and exposes the vineyards to prevailing south-easterly winds. The South-Easter provides a cooling respite but also brings extensive cloud cover that the mountains trap, reducing sunlight and slowing grape ripening. About four to five times a year, the wind and clouds intensify, causing heavy rainfall known locally as a Black South-Easter.
On calmer, warmer days, cool coastal breezes flow in from the sea as the warmed land air rises, quickly lowering afternoon and evening temperatures. This process preserves grape acidity, extends ripening on the vine, and produces naturally balanced wines with complex, powerful flavours.
The growing shoots are tucked between the wires frequently throughout the season. Suckering occurs twice during the season, in early November and January. After veraison, all small green bunches are removed. About four weeks before harvest, leaves in the bunch zones are removed to achieve full phenolic ripeness.
Grapes were destemmed upon receiving but not crushed, leaving 30% as whole bunches. Wooden open-top fermenters were filled, and natural fermentation occurred without inoculation with commercial yeast. During the first half of fermentation, pump-overs were done twice daily, then reduced to once per day to prevent over-extraction of tannins and phenolics. Fermentation lasted 18 days.
Seven days after fermentation, skin maceration followed. The fully fermented wine was then pressed to separate it from the skins and filled into French oak barrels of 500L, 300L, and 225L, with 20% new oak. Malolactic fermentation completed in the barrel, followed by ten months of maturation prior to bottling.
The natural cherry and game characters of Pinot Noir pair wonderfully with the sweet and smoky flavours of barbecue. Barbecued pork and bacon-wrapped skewers are enhanced by the wine’s corresponding notes. Barbecued chicken also pairs beautifully with a glass of Pinot Noir. To finish, chocolate-covered strawberries complement the wine and delight the palate.
Alcohol: 13.50 % Residual Sugar: 3.4 Total Acid: 4.40 pH: 3.76
