Boschendal Elgin Pinot Noir 2016

Winemaker’s Tasting Notes: Translucent ruby with a youthful strawberry edge.
On the nose: A vivid flourish of raspberry, cranberry and red cherry aromas with discreet roasted nuts.
Palate: An intricately structured wine with a delicate entry, blossoming into a poised concentration of wild berry flavours and oak spice. Gains complexity and richness before ending with a long, finely textured finish.

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variety : Pinot Noir [ 100% Pinot Noir ]

winery : Boschendal Estate

winemaker : Bertho van der Westhuizen

wine of origin : Elgin

analysis : alc : 13.0 % vol rs : 3.5 g/l pH : 3.5 ta : 5.9 g/l

type : Red style : Dry body : Full taste : Fruity wooded

pack : Bottle size : 750ml closure : Cork

AWARDS

Tim Atkin 2018 Report
Vintage 2016
Results: 91 Points

Tim Atkin 2017 Report
Vintage: 2015
Result: 94 Points

Top 100 2016
Vintage: 2014
Results: Double Gold

Japan Wine Challenge 2016
Vintage: 2014
Results: Gold

Mundus Vini 2016
Vintage: 2014
Results: Gold

John Platter 2017
Vintage: 2014
Results: 4 Stars

Top 100 Wines 2017
Vintage: 2015
Results: Double Gold

International Wine Challenge 2017
Vintage: 2015
Results: Gold

Jame Suckling 2017
Vintage: 2015
Results: 90

ageing : Drinking well already, yet promises greater integration and intrigue for up to 10 years from vintage.

Boschendal Elgin Pinot Noir is singular in its expression of the pristine geographical nuances and unique character typical of its cool climate vineyard origins.

in the vineyard : This Pinot Noir comes from one of the highest planted vineyard sites in the Elgin valley that is fastidiously managed to achieve classic varietal character in harmony with the inherent terroir. Variable soil types include heavy red clays, Table Mountain sandstone, Bokkeveld shale, Tukulu and Silica quartz with underlying Caoline clay.

The cooler climate ensured a long, slow ripening period to produce outstanding quality Pinot Noir with balanced ripeness showing good colour and flavour concentration.

about the harvest: Yields averaged four to six tons per hectare, and were handpicked in small batches to retain fruit quality and integrity. Bunch sorting was done in the vineyard.

in the cellar : Berry sorting on arrival at the cellar ensured that only quality grapes were crushed and left to cold soak on the skins for two days. Wild yeast fermentation was allowed to start. A selected Pinot Noir yeast strain was inoculated to complete the alcoholic fermentation that took place in small batches, including some in open-top 500-litre barrels. Gentle punchdowns were done by hand. Fermentation completed, the freerun juice was allowed to drain naturally overnight - no mechanical pressing was done at all. From here the wine was transferred to selected French oak barrels in which malolactic fermentation was completed. Barrel maturation was done for 12 months. For the final blend, a barrel selection was done: 15% first-fill, 30% second-fill, 40% third-fill and 15% fourth-fill French oak.

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