Benguela Cove Pinot Noir 2018

£15.25

Upfront red fruit sets the stage for more subdued nuances of mulberry, rosehip and violets to follow suit. As it matures, this wine will unveil a more savoury play of bay leaf and thyme, hinting towards an Old Word style. Pruned, sappy rosebush notes are indicative of youth with elegant floral notes that carries through. Fruit sweetness hits the back of the palate with porcelain-like tannins that will chisel this into a serious and powerful wine to be.

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Description

The Wine: Upfront red fruit sets the stage for more subdued nuances of mulberry, rosehip and violets to follow suit. As it matures, this wine will unveil a more savoury play of bay leaf and thyme, hinting towards an Old Word style. Pruned, sappy rosebush notes are indicative of youth with elegant floral notes that carries through. Fruit sweetness hits the back of the palate with porcelain-like tannins that will chisel this into a serious and powerful wine to be.

Food Pairing: Elegant yet powerful, this wine invites both savoury and sweet dishes. Vintage Serving temperature: 12 – 14, Creamy Gorgonzola French onion soup, wild mushroom risotto, white chocolate shuffle.

Producer: Benguela Cove

Winemaker: Johann Fourie

Wine Region: Walker Bay

At a Glance: ABV:13.0%  RS: 2.4g/l  PH: 3.57 TA: 5.63 g/l

TYPE : Red    CLOSURE : Cork

Awards: 2019 Old Mutual Trophy Wine Show – Bronze

Ageing: potential: Five years

In the Vineyard: Doused with all the privileges of a cool climate, Walker Bay is synonymous with outstanding South African Pinot Noir. Nudged by the Bot River lagoon with vistas of the Atlantic Ocean, the vineyards enjoy cool daytime temperatures that drop even more at night. A beneficial diurnal range aids in even ripening and complexity, ushering the development of delicate fruit notes, fine tannin structure and a bright acidity. Maritime winds encourage healthy vines that need minimal intervention.
Slope: south and south west facing vineyards
Soil: predominantly weathered shale, clay and iron laterites
Clones: PN115 & PN777

In the cellar: Grapes were handpicked at optimal potential, followed by bunch and berry sorting. A four day cold soak encouraged maximum fruit and colour extraction. The 10% whole bunches with the balance being whole berries was inoculated, followed by gentle punch downs twice a day. After alcoholic fermentation, it was pressed, settled and transferred to barrel for malolactic fermentation where it was kept until prior to bottling.

Maturation: 10 months; 30% new French oak barrels Production: 11 barrels
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