COLOUR
Red
TYPE
Still
VINTAGE
2023
GRAPE
Pinot Noir
PRODUCER
Crystallum Wines
REGION
Western Cape
CHARACTERISTICS
Body
Medium
Sweetness
Dry
Acidity
Medium - High
Finish
Long
Intensity
Pronounced
Tannins
AROMAS & FLAVOURS
ABOUT THIS WINE
The Peter Max Pinot Noir from Crystallum Wines is a red wine from the Western Cape, South Africa. It is a 100% Pinot Noir blend, named in homage to the initial fruit suppliers. Crystallum Wines is a family-run estate founded by third-generation winemakers Andrew and Peter-Allan Finlayson, continuing a legacy established by their father, a pioneer of Pinot Noir in the region. The wine sources fruit from various vineyards, including those in Elandskloof, known for its cool climate at high altitudes, contributing to the wine's character. The producer's philosophy centers on a low-intervention approach, aiming to create a complex and harmonious wine that represents the diversity of its vineyard sources.
ALCOHOL
13.5%
AVG. PRICE
STYLE
Natural
SULPHITES
YES
When to drink
Now or Later
Ideal temperature
14-16°C
INTERESTING FACTS
Fact 01
Named 'Peter Max' in honor of the first growers who supplied fruit for its inaugural vintage.
Fact 02
A multi-vineyard blend, aiming for harmony beyond individual vineyard contributions.
Fact 03
Crystallum focuses exclusively on Pinot Noir and Chardonnay, a testament to their dedication.
Fact 04
The Finlayson family has a deep, multi-generational history with South African winemaking.
FOOD PAIRING
Read more
WINE MAKING PROCESS
The Peter Max Pinot Noir is produced using 100% Pinot Noir grapes. The winemaking process involves hand-harvesting fruit into small crates. Fermentation is initiated with native yeasts, and for some vintages, a portion of the fruit is fermented with whole clusters. Extraction is kept to a minimum, with the skins in contact for approximately four weeks. Following fermentation, the wine undergoes aging in French oak barrels for 11 to 16 months. The wine is bottled with specific analytical parameters, including a pH of 3.50, total acidity of 5.6 g/l, and residual sugar of 2.1 g/l, with total sulfites at 62 mg/l.
