Newton Johnson Seadragon Pinot Noir

Newton Johnson Seadragon Pinot Noir

R813.00 incl VAT

SEADRAGON is our oldest vineyard of Pinot noir and our first glimpse into the possibilities open to this grape variety and its grasp of our soils on this farm. It is the sole component of the first 2008 vintage of the Family Vineyards label and remains the archetype of our style. For us this vineyard, at its best, is the most profound, ornate and complete wine from one parcel that we produce and is unmistakable in its consistency. The wine may be full of succulence, intensity, floral aromatics, delicacy and spice, all brought together with sumptuous grip. It seems as though the roots draw from every component of the soil, from the dark, loose, carbon-rich layers above, to the red iron-rich clay below. As it matures the growth in the vineyard is restrained and easy to handle, and the yield of grapes is small and intensely flavoured.

This vineyard lies mid-slope at an altitude of 260m, in the porphyritic Granite soils of the Upper Hemel-en-Aarde Valley. This appellation ranges from 4 to 8 km in proximity to the Atlantic Ocean. The climate is cool and temperate, where parallel mountain ranges channel the southerly oceangoing winds through the appellation during the summer. These southerly winds in turn create regular sea mists and overcast conditions, moderating the temperatures in the valley. The annual rainfall is 850mm, with 50% falling in the winter months (May – August).

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Description

Seadragon’s fine fruits and perfumes are deep and profound. Pure and vivid red fruit embroidered with fresh violet and wilted rose petals, accentuated by the bass tones of dark fruit and earthiness. The thick velvet fruit and texture in the mouth is framed with fine, brittle tannin that reaches long into the finish.

Winemaking: The grapes are packed in to large-surface area crates to limit pressure on the bunches. The day’s harvest is cooled down overnight to 8ºC in the winery’s refrigerated cold room. The bunches are sorted on a conveyor, destemmed, and fall directly to the fermenter (with no crushing). No sulphur is used in the winemaking, allowing diverse micro-organisms from the grape itself to flourish unrestrained in the spontaneous fermentation. This parcel also contains a discretionary percentage (varying from 20-30%) of whole bunches. Cold maceration ensues for 6 to 7 days at 8 to 10°C. All parcels are fermented by spontaneous yeasts, and only pigeage (punching down) applied for extraction. The wine spends approximately 25 days on the skins before pressing. After pressing, it is racked and left to complete its malolactic fermentation and maturation in barrel on its lees.

Maturation & Bottling: Matured for 11 months in barrique (228L) barrels produced in Burgundy and custom made for this vineyard. Tighter grained oak is preferred for subtle flavour, with longer seasoning and slower, lower temperature toasting. New oak comprises 36%. The wine is racked to old wood for another 5 months of élevage. No fining or filtration, and a sulphur adjustment before bottling.

1240 bottles produced.

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