Macushla
Wine Analysis
Variety: 100% Pinot Noir
Alcohol: 13.5 %
Acidity; 6.9 g/l
pH: 3.59
Residual sugar: 132.2 g/l
Macushla
Technical Notes & Styling
Technical Notes
Styling
The grapes were harvested during the first week of April with an average sugar level of 38.2ºB. The grapes were originally reserved for Cap Classic and therefore were never sprayed to combat botrytis. We did not select the very heavily infested botrytised bunches as we were concerned that this may influence the salmon pink colour of the wine that we were aiming for. After harvesting the grapes in 12kg picking crates they are chilled over a period of 12 hours in a refrigerated room at 3ºC. The grapes are transferred by hand into a pneumatic press and whole bunch pressed over a period of 3 hours. The juice is then allowed to settle for 48-72 hours and then racked into 225L french oak barriques.
Fermentation occurs naturally and absolutely no other addition was made to the wine except for the necessary sulphur dioxide. The fermentation stopped spontaneously after approximately 6 weeks.
The wine was matured in barrel for 10 months.
Maturation
100% matured in barriques (228L) for approximately 10 months.
An exciting discovery in the vineyard made by the Shannon team as this dessert wine is the result of 3 years of research. A botrytised Pinot Noir dessert wine of delicate salmon pink hue, beguiling fragrance and temptingly moreish 6.9 TA fruity acids – it re-defines the style. Sugar and acid in very good balance, fresh red berry fruit in keeping with Pinot Noir character along with dried fruit/candied flavours. This distinctive wine style should compliment any dessert which has a red berry component.
Maybe it is the first ever Noble Late to be made from Pinot Noir in South Africa – and even the world.
Drinking beautifully now and for another 10 years plus.
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@jonolef @shannonwines The Shannon philosophy is that to make good Merlot, you have to treat it like Pinot Noir - from the vineyards to the cellar.
So they did both!