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Op die Berg Pinot Noir 2014

R 200.00

A consistent winner of both national and international wine awards, our Pinot Noir is nourished by the unique ‘terroir’ of the Graaff family farm in the Witzenberg Mountain range in Ceres, better known until recently for high quality apples and pears.

At an altitude of 960 meters above sea level, with winter snowfalls often covering the vineyards, a truly continental climate facilitates gradual ripening for a concentrated, luscious, elegant, ‘terroir’ driven wine which, as the vines mature, produces increasingly perfumed wines with each successive vintage.

Carefully handpicked in Ceres in the early hours of the morning, the grapes are vinified by Cellar Master Charles Hopkins in the safety of our cellar at De Grendel.

Light ruby red with a pale brown rim. Cranberry, sour cherry, mushroom, wet leaves and wet soil aromas abound. The medium-bodied palate delivers flavours of liquorice, perfume, spice and earthy porcini mushrooms.

Technical Tasting Sheets:

Op die Berg Pinot Noir 2016 - PDF

Op die Berg Pinot Noir 2015 - PDF

Op die Berg Pinot Noir 2014 - PDF

Op die Berg Pinot Noir 2013 - PDF

Op die Berg Pinot Noir 2012 - PDF

Op die Berg Pinot Noir 2011 - PDF

Op die Berg Pinot Noir 2010 - PDF

Mushroom risotto will complement the earthy notes of the wine beautifully. Pinot Noir is light and elegant enough to be enjoyed with poached salmon or even a leek and pecorino tart. Also try it with chicken liver fettuccine.
High on the Witzenberg Mountain range in Ceres, at an altitude of 960 meters above sea level, this unique ‘appellation’ exhibits South Africa’s only truly continental climate with winter temperatures frequently dropping below freezing. The cooler night-time temperatures and hotter daytime temperatures during the growing season results in slower ripening and more concentrated fruit. 
Handpicked fruit was destalked and crushed before being cold macerated for 4 days. The juice was inoculated with yeast and the fermenting must gently punched down 3 times a day using the aerated pump-over method. Following a gentle basket pressing, the wine was transferred to new French Oak barrels for malolactic fermentation before being transferred to a combination of older barrels to mature for 13 months.

2017

  • Winemag Pinot Noir Report 2019 94 Points (Top Score)

2016

  • Platter's Guide 4 1/2 Stars

2015     

  • James Suckling 2018 92 Points 
  • Michelangelo International Wine Awards 2018 Trophy
  • Platter's 4 1/2 Stars

2014     

  • Platter's 4 1/2 Stars
  • Tonnellerie Saint Martin Pinot Noir Report 2017 91 Points

2013     

  • Sakura Japan Women's Wine Awards 2017 Gold
  • SA Terroir Wine Awards 2016 Area Winner
  • Platter's 4 1/2 Stars

2012     

  • Michelangelo International Wine Awards 2015 Gold
  • China Wine & Spirits Awards Gold
  • Platter's 4 Stars

2010     

  • Top 100 SA Wines 2013
  • Veritas Awards 2017 Gold

2009     

  • Platter's 4 Stars

2007     

  • Platter's 4 Stars

2006     

  • Winemakers Choice Awards Diamond