Damascene Moya Meaker Pinot Noir

Produzent Moya's Vineyards

Bewertungen 93 Robert Parker 93 Tim Atkin 94 Tim Atkin 93 Winemag 92 Winemag 17 Jancis Robinson 91 James Suckling 89 Vinous 94 Greg Sherwood MW

Geschacksnoten Elegant, Fruity, Fresh & lively, Velvety tannins

Vinifikation When David and Genevieve Curl bought an apple orchard in the Elgin Valley in 2010, they immediately planted a 3.12-hectare block of Pinot Noir on an old, clay-rich Bokkeveld shale ridge. Clones 667 and 777 on 101-14 rootstock were selected to leverage the cool-climate terroir of Elgin. A planting density of 6250 vines per hectare encourages fierce competition between the vines, resulting in greater flavour and concentration in the fruit. Our Pinot Noir grapes were hand-harvested between 21st February and 1st March, at ripeness levels of between 22.9 and 24.5° Brix. The fruit was destemmed and gravity-fed into tulip-shaped Italian concrete tanks. This process avoided crushing the berries, allowing for whole berry fermentation. To preserve the elegance of the fruit and avoid over-extraction, the wine remained on the skins for only 10 days with relatively short pump-overs performed twice daily. Malolactic fermentation occurred spontaneously in a combination of conical 2000-litre Austrian oak foudres and 300-litre Burgundian oak barrels, 25% of which were new. The wine matured on its lees for 11 months.

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