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Walker Bay Pinot Noir

Newton Johnson, Walker Bay Pinot Noir 2015

R205

9 in stock

Additional stock available on request

Notes

Great vintages like 2015 do not just produce excellent top cuvée wines, they also offer the opportunity to buy ‘deep’. Essentially, second wines from great vintages are wines to look out for. With their Family Vineyards Pinot Noir now well established as one of the most highly rated in South Africa, Gordon and Nadia Newton Johnson’s impressive touch with Pinot is evident in the latest release of the Walker Bay Pinot Noir 2015. As their second label, produced in the same elegant house style and from the near-perfect 2015 vintage, it offers exceptional value.

Tasting notes:
'Bright cherry fruit, tea leaf, spice and attractive undergrowth notes all conspire to bring us a beautiful nuanced house style wine from Newton Johnson. There is great purity of fruit but it is gracefully backward. The fruit is wonderfully balanced by spice and a savoury thread. This is a light, lively Pinot Noir with delicious poise. Drink: 2018 – 2020.' – James Pietersen (March 2017)

Production:
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. Some parcels also contain a discretionary percentage of whole bunches together with their stems. Cold maceration ensues for 3 to 6 days at 8 to 10°C. All parcels are fermented with indigenous yeasts, and only pigeage (punching down) applied for extraction. The wine spends approximately 15 days on the skins before pressing. After pressing the wine is racked and left to complete its malolactic ‘fermentation’ and maturation in barrel.

Matured for 11 months in 228L and 500L 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 10%. The wine is racked to stainless steel tanks for another 12 months of élevage. Light filtration before bottling.

Winemaker's comments:
'The ‘Walker Bay’ is the shadow of our best vineyards, bearing perhaps not the same gravitas, but a level of quality and personality from Pinot Noir that is typically the Upper Hemel-en-Aarde Valley. It is an Estate wine made from younger vines and vineyards on the lower slopes. Over a decade of farming these vineyards has guided us in terms of their individual strengths and limitations. The younger vines are from vineyards that could in time provide the best quality of all, however at this stage they are more preoccupied with a flirtatious, fruit assertive character with more complexity to come. The vineyards on the lower slopes grow with a little more vigour as their accessibility to water and nutrients in the soil becomes easier. Depth of flavour accumulates as you move up the slope with the decomposed granite based soils playing the common thread between all the vineyards. ' – Nadia Newton Johnson

Analysis:
Alc: 13.43 % TA: 5.6g/l pH: 3.65 RS: 2.4 g/l
Great vintages like 2015 do not just produce excellent top cuvée wines, they also offer the opportunity to buy ‘deep’. Essentially, second wines from great vintages are wines to look out for. With their Family Vineyards Pinot Noir now well established as one of the most highly rated in South Africa, Gordon and Nadia Newton Johnson’s impressive touch with Pinot is evident in the latest release of the Walker Bay Pinot Noir 2015. As their second label, produced in the same elegant house style and from the near-perfect 2015 vintage, it offers exceptional value.

Tasting notes:
'Bright cherry fruit, tea leaf, spice and attractive undergrowth notes all conspire to bring us a beautiful nuanced house style wine from Newton Johnson. There is great purity of fruit but it is gracefully backward. The fruit is wonderfully balanced by spice and a savoury thread. This is a light, lively Pinot Noir with delicious poise. Drink: 2018 – 2020.' – James Pietersen (March 2017)

Production:
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. Some parcels also contain a discretionary percentage of whole bunches together with their stems. Cold maceration ensues for 3 to 6 days at 8 to 10°C. All parcels are fermented with indigenous yeasts, and only pigeage (punching down) applied for extraction. The wine spends approximately 15 days on the skins before pressing. After pressing the wine is racked and left to complete its malolactic ‘fermentation’ and maturation in barrel.

Matured for 11 months in 228L and 500L 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 10%. The wine is racked to stainless steel tanks for another 12 months of élevage. Light filtration before bottling.

Winemaker's comments:
'The ‘Walker Bay’ is the shadow of our best vineyards, bearing perhaps not the same gravitas, but a level of quality and personality from Pinot Noir that is typically the Upper Hemel-en-Aarde Valley. It is an Estate wine made from younger vines and vineyards on the lower slopes. Over a decade of farming these vineyards has guided us in terms of their individual strengths and limitations. The younger vines are from vineyards that could in time provide the best quality of all, however at this stage they are more preoccupied with a flirtatious, fruit assertive character with more complexity to come. The vineyards on the lower slopes grow with a little more vigour as their accessibility to water and nutrients in the soil becomes easier. Depth of flavour accumulates as you move up the slope with the decomposed granite based soils playing the common thread between all the vineyards. ' – Nadia Newton Johnson

Analysis:
Alc: 13.43 % TA: 5.6g/l pH: 3.65 RS: 2.4 g/l
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Country

ZA

Region

Walker Bay

Style

Red

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