Vriesenhof, Paradyskloof Pinot Noir, Stellenbosch, 2011

The Paradyskloof Pinot Noir from Vriesenhof Vineyards is a 100% varietal wine produced from the fruit of 2 different Pinot Noir clones (nos. 777 and 115) from parcels of vineyard 8 kilometers inland, grown at an altitude of just under 180 meters and planted on a south facing slope to reduce exposure to the sun and lengthen the ripening period of the grapes - this is the southern hemisphere remember. The soil is a mixture of Malmesbury shale and decomposed granite. Jan Coetzee has been experimenting with the capricious nature of the Pinot Noir, one of his favourite grapes, for more than 30 years although only since the year 2000 on a commercial level.

During fermentation both pumping over of the juice and "pigeage" are used, the latter referring to the pushing down of the cap of grape skins into the juice. Burgundian barrels are used for the completion of both alcoholic and malo-lactic fermentation. The wine matures for 12 months in second year 225 liter barriques before finishing in 4,000 liter foudres for a further 6 months.

The nose is complex and typically Pinot Noir with earthy, forest floor scents, mushrooms and a mineral edge. The palate continues both the earthy and mineral theme as well as exhibiting fruit flavours of plums, cherries and dried apricot with mushroom and a spicy leather finish making this a nicely complex red wine.

Recommended food pairings include lamb and venison (serve the wine at about 15/16 degrees C) or rich fish such a salmon or tuna with the wine very lightly chilled at 12 to 14 degrees.