Newton Johnson Family Vineyards Pinot Noir

In 1995 Dave Newton and his wife Felicity moved to Upper Hemel in Aarde Valley, in the Walker Bay district of the Cape South Coast (South Africa). He had a Cape Wine Master qualification and a thesis on Pinot Noir under his arm. She was very excited. And they both planted their vineyards and succeeded in setting up the Newton Johnson winery. Today, 27 years later, this passion is still alive, but now in the hands of their son Gordon, who is currently running the business.

These years have been fruitful; the research and experiments on Pinot Noir have been worth it, resulting in brilliant and spectacular wines, like Newton Johnson Family Vineyards Pinot Noir. The Pinot Noir is often the basis for Burgundy wines. However, both this variety and the Chardonnay, also typical of the same region in central France, have found a perfect place to grow in this corner of the world. This particular area is in the Hemel-en-Aarde Ridge ward, the smallest of the three denominations (known in South Africa as Ward) and the furthest from the coast. Here the terroir is very similar to France: granite soils, stony and rich in clay, average annual rainfall of 850 mm, temperatures of 25°C (regulated by the Benguela and Cape Doctor winds) and a clear influence of the Atlantic Ocean.

Newton Johnson Family Vineyards Pinot Noir is harvested by hand in large crates (to avoid crushing). When the grapes reach the winery, all the bunches are placed in cold storage chambers, where they are cooled overnight to a temperature of 8ºC. From there the grapes are placed on a conveyor belt where they are sorted and destemmed (only some), falling directly into the fermentation tanks. However, before the yeasts start working, Newton Johnson Family Vineyards Pinot Noir undergoes a cold maceration (between 8ºC and 10ºC) for 5-6 days. Finally, the native yeasts begin to work and at this point there are only a few punch downs. After this, Newton Johnson Family Vineyards Pinot Noir spends 15-25 days in contact with the skins, until it is finally pressed and racked into barrels (where it will undergo malolactic fermentation). Finally, Newton Johnson Family Vineyards Pinot Noir spends 11 months in 228-litre Burgundy oak barrels (custom-made) and stainless steel tanks (where it spends another 6 months). Finally, Newton Johnson Family Vineyards Pinot Noir is bottled unfiltered and unclarified. A family passion that seems to be heading for a bright future.