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Grapes for the Ghost Corner Pinot Noir 2019 were harvested 11-13 February 2019 from vineyards with an average yield of 7 tons per hectare. 10% whole cluster added to some of the tanks with a natural fermentation to take place and other tanks inoculated for fermentation. During fermentation gentle extraction takes place with one pump-over a day and two manual punch-downs of the grape cap. A maximum temperature of 27°C is reached. On completion of fermentation, grapes are pressed and barrelled in 228-litre French oak. Malolactic fermentation is completed in barrel and maturation is over 10 months in 20% 1st-fill, 20% 2nd-fill, 20% 3rd-fill, 20% 4th-fill and 20% 5th-fill barrels, tight grain with medium toast. Bottled at 13.5%. (Bottle size 750ml)
Nose: Floral and perfumed at first. Hints of cherries and raspberries with subtle notes of aniseed and sea salt.
Palate: Lovely fruit on entry, with those earthy spicy notes coming through on the mid-palate.
Finish: Silky, ripe tannins ensure a long and lingering finish.
Winemaker David Nieuwoudt created the Ghost Corner brand in 2007, annually selecting a small quantity of grapes from vineyards in the Elim ward near Cape Agulhas on the southernmost tip of Africa. The name was inspired by the extreme coastal area around Cape Agulhas known as 'Spookdraai', where many ships have been wrecked and folklore claims that the ghosts of sailors who perished through the years can be seen wandering the wild waters.