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R1452 for 6 bottles

R242 per bottle
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delivered to your door in South Africa

Ghost Corner Pinot Noir 2016

A beautifully crafted Pinot noir with prominent red fruit of ripe cherries and sweet raspberries with an undertone of earthy, mushroom nuances. A silky palate with berries and delicate oak components following through.

To be enjoyed on its own, but well paired with a creamy mushroom soup or crispy duck and chicken dishes.

variety : Pinot Noir | 100% Pinot Noir
winemaker : David Nieuwoudt
wine of origin : Cederberg
analysis : alc : 13.5 % vol  rs : 3.4 g/l  pH : 3.6  ta : 5.2 g/l  
type : Red  style : Dry  body : Medium  taste : Fruity   wooded
pack : Bottle  size : 750ml  closure : Cork  

AWARDS

Old Mutual Trophy Wine Show '17: Silver - 2015 vintage
NWC/Top 100 SA Wine '17: Top100/Double Platinum - 2015 vintage
Novare SA Terrior Wine Awards '16 National: Top Pinot Noir - 2015 vintage
Novare SA Terroir Wine Awards '16 District: Top Pinot Noir - 2015 vintage
NWC/Top 100 SA '16: Top 100/Double Silver - 2015 vintage
Platter SA Wine Guide '16: 4.5 star - 2014 vintage
Decanter World Wine Awards '15: Silver - 2014 vintage
SA Terror Wine Awards '15: Top Pinot Noir - 2014 vintage
Top 100 SA Wines '15: Silver - 2014 vintage
Old Mutual Trophy '15: Silver - 2014 vintage
The Drinks Business Global Pinot Noir Masters '15: Gold - 2013 vintage
Platter's SA Wine Guide '15: 4.5 star - 2013 vintage
Robert Parker '14: 90 points - 2013 vintage
Platter's SA Wine Guide '14: 4 star - 2012 vintage

ageing : A wine to be aged for another 3 - 5 years.

in the vineyard : Facing: South
Soil types: Bokkeveld Slate, Koffieklip and Gravel
Age of vines: 14 years
Vineyard Area 1.2
Trellised: Extended 6 wire Perold
Irrigated: Supplementary
Clone: PN9D, PN459 & PN115

about the harvest: Harvest date: 05 - 11 February 2016, each clone picked separately
Degree balling at harvest: Early morning hand harvested pinot noir 23° - 25.5° B
Yield per Ha: 8 t/Ha

in the cellar : 1 day cold soaking in open fermenter, fermentation starts naturally, then inoculated with selected burgundy yeast, 2 pump overs and 2 punch downs done daily during peak fermentation, maximum temperature 28°C, near the end of fermentation little to no pump overs, only punch downs; Barrel maturation in Burgundy coopers for 10 months, 20% new oak, 2nd fill 20%, 3rd fill 30% & 4th fill 30%, 228l French oak barrels

OTHER VINTAGES - not for sale

Pinot Noir
Pinot Noir