JH Meyer Klein Rivier Pinot Noir 2016

Regular price $23.00

Winemaker: JH Meyer (Stompie)

Appellation: Hemel en Aarde Ridge, South Africa

Grape Varieties: Pinot Noir

Inspired by many travels to New Zealand, California and Burgundy, Johan Meyer, AKA “Stompie”, has been scouting vineyards hoping to produce the best South Africa can offer, giving honor to the world’s most elite varieties: Pinot Noir and Chardonnay.

Johan established his namesake winery in 2011, with 2012 seeing the first bottling of these fine wines. Driven by nature and “terroir” the wines show unique flavors and characteristics of the land from which they came. In the winery there is no SO2 added before or during fermentation but it’s a natural element that comes from the vines and you will always end up with some SO2 in the wines. That being said the wines are lightly sulfured before bottling for preservation and stability. In short, the wines are simply “natural fermented grape juice."

‘Heaven on earth’ is the English translation of Hemel en Aarde, and this is certainly one of the most beautiful of South Africa’s wine regions. The valley stretches inland from the coastal town of Hermanus, famous for its whale watching. This is a cool climate region by South African standards, and the maritime influence is key to this, with cool breezes blowing up the valley. Rainfall is higher here than in many other Cape wine regions, which makes irrigation unnecessary. Chardonnay and Pinot Noir shine, typically expressing wonderful minerality and purity of fruit—and, above all, elegance.

The grapes for Stompie's 'Klein' Pinot Noir are grown from a single vineyard in Hemel en Aarde Ridge appellation along the Klein River. The vineyard was planted in 2000 and, as of 2015, sees only organically farmed methods with no chemicals sprayed on the vines or soils. Soils are mostly “Koue Bokkeveld” shale with fericrete and clay as building blocks.

The Pinot Noir grapes for this wine are picked at the perfect sugar level to ensure good pH and acidity with good structure and aromas. The juice is fermented 100% whole bunch, crushed, with one punch down daily. The wine ferments warm for about 10 days and then spends another 22 days “post ferment” on the skins for tannin integration. An additional 11 months is spent on the gross lees in neutral French oak. It is then blended and bottled in April 2017 sans fining or filtering.