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Crafted using hand-picked grapes from three separate appellations including, Elgin, Elands Kloof and the Hemel-en-Aarde. All grapes are organically grown with minimum intervention. Soil variety is shale, sandstone and clay, giving great complexity and structure. The grapes are fermented 100% whole bunch, crushed, with one punch down daily. The wine is fermented warm at 30 degrees for about 10 days and then spends another 22 days “post ferment” on the skins for tannin integration. Ageing was done for 11 months on the gross lees in old French oak Foudre 2000L, after which the wine is blended and bottled in April. No filtering, fining or SO2 was added. A true expression of Pinot Noir, with a bouquet of sweet cherry fruit and subtle spice seduces, while the concentrated palate impresses with smooth tannins and a precise, mineral finish. Try it with roast lamb or tomato-based dishes.
Varietal / Blend: Pinot Noir
Farming Practices: Organic
Johan Meyer (‘Stompie’) started JH Meyer Signature Wines in 2010 after being inspired by working harvests with various wine producers around the world. He is currently focussing on Chardonnay and Pinot Noir from the cooler areas of the Western Cape. He only works with organically-farmed fruit and uses no overtly transformatory techniques in the cellar. Pinot Noir is 100% wholebunch, with long post-ferment macerations (8-12 weeks) is a hallmark of his approach. Johan and his wife Anri purchased land on top of the Piketberg Mountain in northern Swartland in 2018. They have since built a house, a cellar and planted Chardonnay, Pinot Noir, Sauvignon Blanc and some Rhone varieties. The high altitude terroir here is unlike any other in the Swartland, so Johan is working with SAWIS to set up a new ward: Piketboberg WO. The Palmiet wines are from the coolest WO in South Africa- Elgin. The Carbonic Pinot Noir is also from this fruit, but is fermented with use of carbonic maceration, which results in a much brighter and crunchier Pinot Noir.