From the finely structured decomposed granite and clay soils of the Domaine in Hemel-en-Aarde.
Pure and precise characters of fragrant cherries, currants, earthiness, and spice. The perfume and silky smooth tannins are complemented by depth provided by the red clay deeper in the soil. The emphasis is on fragrance, reconciling power with grace, and is quite a diverse expression from the substance and muscle of the wines Newton Johnson make from Elgin.
With 3 consecutive Platter 5 star ratings and 93 points from James Suckling, this wine is developing a superb track record of delivering consistent quality at a level that should make Burgundy sit up and take notice.
Tasting notes Brilliant in hue, purity and polish. Wonderful aromas of red berries, violets and cherry notes. Asian spices and cinnamon are carried along by super fine tannins leading to an elegant and poised finish. This is as good as any young Burgundy and will improve with a few years of aging. Brilliant in hue, purity and polish. Even deeper and more detailed than the ’08 with the caressing mouthfeel and enlivening freshness that are holy grails for Pinotphiles. Long and savoury. In oak for 11 months (32% new Burgundy barrels) – subtle enrichment.
Winemaking All the fruit is harvested by hand and picked in to large-surface area 13kg crates. The harvest is cooled down overnight to 8°C in the winery’s grape refrigeration room. The bunches are sorted on a conveyor, destemmed, berry sorted by hand again, and crushed (60% to 100% whole berry). All transfers of grape must are attained with the use of gravity which preserves the integrity of the wine. Cold maceration ensues for 3 to 6 days. The primary and malolactic fermentation is 100% natural, i.e. no cultured yeast or inoculant is added. Only pigeage (punching down) is applied for extraction. After pressing the wine is racked and left to complete its malolactic fermentation and maturation in oak barriques.
Maturation 100% matured in barriques (228L) for 11 months, imported privately from a Burgundian cooper. Tighter grain oak is preferred, with longer seasoning and deeper, slower toasting. New oak comprises 34%, 2nd fill 35% and 3rd fill 31% Soils Shale and fine fragments of quartz in organic-rich sandy topsoil above layers of red clay subsoil at various depths along the slope of the property.
Aspect – North Age of vines – 13 years Trellising system 7-wire Vertical Shoot Positioning (VSP) with movable wires Pruning – Cordon & Double Guyot Vines per hectare – 2857 to 500 Average yield – 3 to 5 tons/Ha (19 to 32 hl/Ha)