Benguela Cove Pinot Noir 2015
Cherry, boiled sweets and tobacco leaf aromas form the backboneof the 2015 vintage, whilst hints of spice and forest floor can bedetected. The palate shows a suave elegance, neatly framedby polished tannins. Good balance and graceful poise areamply exhibited, with light layers of plum and dark chocolatefollowing through on the finish.
The Benguela Cove Pinot Noir 2015 has an ageing potential of five years from vintage.
100% Pinot Noir
Serve it with virtually any dish but especially with lamb, coq auvin, game and rabbit.
In The Vineyard
Benguela Cove Lagoon Wine Estate is a 200-hectare lifestyle
farm and exclusive luxury estate situated in Walker Bay,
Hermanus. Overlooking the Bot River Lagoon and Atlantic
Ocean, these unusual maritime conditions ensure that this
unique terroir produces outstanding quality grapes.
A cool ripening period, and especially low night temperatures
contributed towards exceptional quality and flavour. The
favourable conditions resulted in wine that will turn voluptuous
as it ages. A medium-bodied wine, that already exhibits grace
and power. The wine’s unique profile can be traced to its
Situated on the shores of the Bot River Lagoon, close to the
cold Atlantic Ocean. The soil is Bokkeveld shale with a fairly
high clay content, where three hectares have been planted
with clones PN 115 and PN 777. The vineyards face south for coolness,
causing the grapes to ripen slowly. The clones differ slightly
which allows for added complexity and depth in the final wine.
About The Harvest
Grapes were handpicked and only individually selected bunches were harvested at maximum flavour intensity.
Yield (t/ha): 7t/ha
Harvest date: 27 January
Balling at harvest: 23.1
In The Cellar
After both bunch and berry sorting on arrival at the winery, the grapes underwent a four-day pre-fermentation cold soak allowing for maximum fruit and colour extraction. Juices were fermented using a combination of indigenous (30%) and commercial (70%) yeast strains. Micro fermentations using a combination of whole bunch, whole berries and crushed berries was done - this is typically what we’ll do as it gives us a full palate of components and aromas to work with. Alcoholic fermentation lasted approximately six days after which it was pressed, settled and transferred to barrel for malolactic fermentation. The wine was racked from barrel once over the nine-month maturation period, as preserving the freshness and fruit was key for the style we’re looking to produce.
Now enjoying its first flush of youth, Benguela Cove’s elegant Pinot Noir 2014 will turn voluptuous as it ages. A medium-bodied wine, it already exhibits grace and power. The wine’s unique profile can be traced to its terroir.