Apogeé Pinot Noir 2014
As the name suggests this wine is the ultimate expression of wine from La Vierge, the epitome of our efforts both in the vineyard and the winery.
The Apogeé series from La Vierge epitomizes the very best expression of terroir from our beautiful vineyards. It is a vineyard site driven wine that emphasizes the subtle differences in altitude, aspect, clonal expression and soil that make our vineyards unique. Minimal winemaking intervention is utilized to allow the vines to speak for themselves.
100% Pinot Noir
The wine shows the dark fruit expression of dark plum, cherry and violet aromas. There is a typical Hemel & Aarde savory and spice expression of cloves, cracked black pepper, and coriander seed. It has a well-textured palate and vibrant acidity which balances the front palate fruit weight. The oaking is supportive on the palate and helps carry the finish of soft forest floor and spicy notes.
Soil Type: Planted to Argillaceous Shale of the Bokkeveld Series
Aspect: South East
Trellising System: Vertical Shoot Positioning (Perold)
Age of Vines: 7 years
Vines per hectare: 6771
Production: 5 tons/ha
Production: 600 bottles (two 225L barrel production)
Climate: These Walker Bay vineyards of Hemel en Aarde Ridge are situated within close proximity to the Atlantic Ocean. The maritime climate being more “temperate” in style, where parallel mountain ranges channel the southerly sea breezes through the appellation during the summer. These winds, in turn, bring regular sea mists and overcast conditions to the valley and with it more even temperatures. The average temperature is 19° C and rainfall, approximately, 750mm per year.
All grapes were harvested by hand in cool early morning temperatures.
The specific vineyard is composed of clone 115 and 777, but only the 115 was used for this wine in 2014. The highest altitude bearing Pinot block on the farm is used which allows slow ripening, building a wine with texture without being under pressure for fast sugar accumulation.
|Alcohol by Volume||13,45%|
|Total Acidity||6.27 g/L|
|Volatile Acid||0.8 g/L|
|Residual Sugar||1.4 g/L|
The grapes were crushed into small 1.5ton fermenters. A cold soak period of 3 days prior to natural fermentation took place, which lasted 2 weeks. A further 4-5 days on the skins post ferment was allowed. The wine was then pressed off to barrel for maturation. It spent 10 months in 100% new oak and was then transferred to 3rd fill barrels for a further 6 months. Only a rough filtration took place at bottling.