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Ghost Corner Pinot Noir 2016

Technical Analysis
Winemaker
David Nieuwoudt
Main Variety
Pinot Noir
Appellation
Cederberg
Alcohol
13.5 %vol
pH
3.6
RS
3.4 g/l
TA
5.2 g/l
Characteristics
Type
Red
Style
Dry
Body
Medium
Taste
Fruity

Accolades

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

Tasting Notes

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.

Ageing Potential

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

Blend Information

100% Pinot Noir

Food Suggestions

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

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

Ghost Corner Pinot Noir 2016 David Nieuwoudt Pinot Noir
Ghost Corner Pinot Noir 2015 David Nieuwoudt Pinot Noir
David Nieuwoudt Ghost Corner Pinot Noir 2014 David Nieuwoudt Pinot Noir
David Nieuwoudt Ghost Corner Pinot Noir 2013 David Nieuwoudt Pinot Noir
David Nieuwoudt Ghost Corner Pinot Noir 2012 David Nieuwoudt Pinot Noir

CONTACT DETAILS

Cederberg Private Cellar

phone  +27.274822827
fax  +27.865091661

send an email
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