The Family Vineyards Pinot Noir is the archetype of our farm, having evolved from the
vineyard sites with the most repute and refinement. Through the years every aspect of these
vineyards has been detailed and fine-tuned so as to illustrate their authenticity and is the
embodiment of our relationship with this farm.

Each vineyard has developed signature attributes, providing us with further insight into the
complexity, texture and subtle variation in each of these vineyards’ wines. They all lie mid-
slope in duplex soil with restrained vigour. Various expanses of iron rich clay allow retention
of enough water and nutrients to safeguard the vines from any stress. Highest of all near the
winery the clay is shallow and the gravel fragments larger, articulating into w ines with darkened
fruit and sturdy backbone. Following the slope below these vineyards , the soil is deeper and
finer in texture, where the roots search for the clay. The wines here appear with more red fruit
and opulence.

This wine represents the soil of the entire farm. The fine-textured Granite translates into a delicately structured wine, every bit as intense as P inot Noir at its authentic best: Seductive, soft handed and persistent. Layered and dense fruit of cherry, raspberry, blackberry, and Turkish delight alludes to the varied vineyard parcels. The fresh, dewy lift and full sweet violets on the nose conveys the clarity of Mrs. M vineyard in Granite soil. The broad, chewy texture engulfs the palate; framed by the thicker tannins of Windansea vineyard; leaching soft spices of cinnamon, clove and fennel in the finish.

A N A L Y S I S

Alcohol by volume: 14.1 %
Total Acidity; 5.6 g/l
pH: 3.58
Residual sugar: 2.1 g/l

L O C A T I O N   &  C L I M A T E
These vineyards lie in the most favourable soil structures of porphyritic Granite on the mid
slope, ranging from 220 to 290m in altitude, in the Upper Hemel-en-Aarde Valley. This
appellation ranges from 4 to 8 km in proximity to the Atlantic Ocean. The climate is cool and
temperate, where parallel mountain ranges channel the southerly oceangoing winds through the
appellation during the summer. These southerly winds in turn create regular sea mists and
overcast conditions, moderating the temperatures in the valley. The annual rain fall is 850mm,
with 50% falling in the winter months (May – August).

T A S T I N G N O T E S

Layered and dense fruit of cherry, raspberry, blackberry, and Turkish delight
alludes to the varied vineyard parcels. The fresh, dewy lift and full sweet violets on the nose
conveys the clarity of Mrs. M vineyard in Granite soil. The broad, chewy texture engulfs the
palate; framed by the thicker tannins of Windansea vineyard; leaching soft spices of
cinnamon, clove and fennel in the finish.

A P P E L L A T I O N: Wine of Origin UPPER HEMEL-EN-AARDE VALLEY
S O I L: Decomposed granite over iron-rich clay subsoil. Depth of the soil
ranges from 70 to 130cm. Fine textured gravel to coarse fragments on
the uppermost slopes and broken up claystone in places.
A S P E C T: North-West and South-East facing. Slopes range from 12 to 16%.
T R E L I S S I N G: 7-wire Vertical Shoot Positioning (VSP) with movable wires
A G E  O F  V I N E S: 15 – 20 years
P R U N I N G: Cordon and Single Guyot
V I N E S  P E R  Ha: 2857 – 5000
A V E R A G E  Y I E L D: 4.5 – 7.5 tons/ha (30 – 50 hl/ha)

2 0 2 2  V I N T A G E
Growing Season & Harvesting

The growing season was preceded by a glorious Winter for vine dormancy. Abundant rain from
May through to August and 45 chilling portions to a late budbreak in mid -September, ensured
an even budbreak and good fertility in the vines. An exceptionally cool Sprin g produced late
flowering from mid to late November, with a storm system causing some wind damage during
flowering on 25t h November. As December passed into January, the rain disappeared and the
sun came out, producing a dry and warmer ripening period for the grapes. The drawn out
growing season still culminated in an average ripening period of 107 days from flowering to
harvest for both the Pinot Noir and Chardonnay. Abundant yields were observed in all varieties
and excellent health of the bunches from th e drier conditions.
The Pinot Noir was harvested from selected parcels on the farm from 25h February to 18t h
March.

Winemaking
The grapes are packed in to large-surface area crates to limit pressure on the bunches. The
day’s harvest is cooled down overnight to 8ºC in the winery’s refrigerated cold room. The
bunches are sorted on a conveyor, destemmed, and fall directly to the fermenter (with no
crushing). No sulphur is used in the winemaking until after malolactic fermentation, allowing
diverse micro-organisms from the grape itself to flourish unrestrained in the spontaneous
fermentation. These vineyard parcels also contain a discretionary percentage of whole
bunches, which vary substantially between each site . Cold maceration ensues for 6 to 7 days at
8 to 10°C. All parcels are fermented by spontaneous yeasts, and only pigeage (punching down)
applied for extraction. The wine spends approximately 25 days on the skins before pressing.
After pressing, it is racked and left to complete its malolactic fermentation and maturation in
barrel on its lees.

Maturation & Bottling
Matured for 11 months in barrique (228L) barrels produced in Burgundy and custom made for
the various vineyards. Tighter grained oak is preferred for subtle flavour, with longer seasoning
and slower, lower temperature toasting. New oak comprises 29%. The wine is racked to
stainless steel tanks for another 5 months of élevage. No fining or filtration, and a sulphur
adjustment before bottling.

B O T T L E S   P R O D U C E D: 1 9 7 5 0 x 750ml
B O T T L I N   G D A T E 2 J u n e 2023

B E S T  D R I N K I N G: 2 – 15 years

Data Sheet:

https://newtonjohnson.com/wp-content/uploads/2024/06/2022-NJFVPN.pdf