Our Pinot Noir vinyard was planted in 1997 on a rock infested outcrop, too steep for tractors or other implements, so all the tending needs to be done by hand. THe extreme density of the 9 000 vines per hectare and the scarcity of the soil between the abundant rocks results in a vine yielding only a few bunches a year.
The elegant, yet powerful wine was fermented with wild vineyard yeasts, spent one year in barrels and one year in a bottle prior to release.
Vintage
2007
Vineyard
Pinot Noir (13 years old)
Yield
3 t/ha
Oenology
Harvested at full seed ripeness, Cold macerated uncrushed in open fermenters for 10 days, Punched through twice daily, 3 Weeks alcoholic fermentation, Only free run used, 100% Malolactic fermentation, spontaneously in barrel.
Maturation
12 Months wood maturation in 1st and 2nd fill Seguin Moreau, 12 months bottle maturation
Bottling
unfiltered,
unfined, unstabilised
Analysis
alcohol: 14% | acidity:
6.8 g/l | pH: 3.49 | Sugar: 2.4 g/l FSO2: 40 at bottling | TSO2: 120 p.p.m
Terroir
slope: very gentle, southerly
soil: extremely rocky: 70% quartz, 30% solubles
For
order details or further information on the Springfield Estate Wines please
contact us at info@springfieldestate.com
or Tel: +27 (0)23 626 3661 | Fax: +27 (0)23 626 3664
