Ghost Corner, Pinot Noir, Cederberg

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            [SecondaryDescription] => Ghost Corner, Pinot Noir, Cederberg
            [Description] => Cederberg Ghost Corner Pinot Noir
            [Vintage] => 2019
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            [Notes1] => A well-crafted Pinot noir expressing wild berries and red cherries with a hint of
savouriness. A creamy sensation on palate with structured tannins that ends off with a
subtle earthiness.
Optimum Drinking Time: 3- 6 years
            [Notes2] => A
            [Notes3] => A
            [Notes4] => 
            [MediaNotes] => John Platter Guide’20: 4.5* – 2018 vintage
IWC Tranche’20: Silver – 2018 vintage
IWSC’20: Bronze – 2018 vintage
Michelangelo awards’20: Gold – 2018 vintage
John Platter Guide/21: 4,5* – 2018 vintage
SAWi Awards `18 - Grand Gold: 93.1 – 2017 vintage
Sommelier Wine Awards `20: Commended – 2017 vintage
Old Mutual Wine Trophy `19: Silver – 2017 vintage
Platter`s Wine Guide `19: 4.5 stars – 2017 vintage
Tim Atkin `17: 89 points – 2016 vintage
            [ServingSuggestion] => When you have access to wild mushrooms – this is your wine – especially wild
mushroom soup. Crispy duck and barbeque chicken are two dishes made for this wine.
A touch of cinnamon and cumin will enhance the flavours. Also try steak tartare. 
South African Biltong will possibly work well!
Cheese: Deep fried camembert and berries
            [WineMakingNotes] => Grapes are hand harvested between 22.8 – 23.8 balling. 10% whole cluster added to
some of the tanks with a natural fermentation to take place and other tanks have been
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 228l French oak. Malolactic fermentation is completed in barrel and
maturation is over 10 months.
20% 1st fill, 20% 2nd fill, 20% 3rd fill, 20% 4th fill and 20% 5th fill barrels, tight
grain with medium toast
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            [GroupCode] => G13
            [GroupName] => Western Cape Of South Africa
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            [ExciseDescription] => IMP. STILL WINE N/E 15% VOL
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            [Appellation] => South Africa
            [ResidualSugar] => 3.1
            [TitratableAcidity] => 5.6
            [Type] => Red
            [TypeCode] => 10
            [Style] => Light, elegant & easy drinking
            [StyleCode] => 001
            [OakedStyle] => Light
            [OakedStyleCode] => 20
            [ExpectedVintageChange] => Winter
            [FoodSuggestion1] => Red meat
            [FoodSuggestion2] => Red meat
            [FoodSuggestion3] => Red meat
            [FoodSuggestion4] => Cheese
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                            [GrapeName] => Pinot Noir
                            [GrapeCharacteristics] => Young Pinot Noir can smell almost sweet, redolent with freshly crushed raspberries, cherries and redcurrants. When mature, the best wines develop a sensuous, silky mouth feel with the fruit flavours deepening and gamey "sous-bois" nuances emerging. 
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                    [Address2] => Clanwilliam 8135
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                    [Country] => SOUTH AFRICA
                    [Phone] => +27 27 482 2827
                    [Fax] =>  
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                    [Notes1] =>  
                    [Notes2] =>  
                    [Notes3] => Elim & Swartland
                    [Notes4] => After graduating from Stellenbosch University with a degree in viticulture and oenology, I worked multiple vintages in Australia, France and Portugal. I then returned to home ground and joined the winemaking team at Klein Constantia. In 2004 I was offered the opportunity of starting Anwilka wines in conjunction with Klein Constantia role-players and Bordeaux winemakers. The four invaluable years at Anwilka and my international experience gave me the confidence to start my own brand, and in 2008 I went solo. Since the very first vintage my focus has always been on two very diverse wine regions, namely Elim and the Swartland.

I currently live in Kommetjie, a quaint village on the Southern Peninsula, and make my wines just down the road in Noordhoek. Apart from everything wine-related. making, judging on various panels or just straightforward drinking, I also make time to surf whenever I get the opportunity.  I feel that the ocean recharges me, and teaches one patience and respect for nature.
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                    [Notes3] => Elim & Swartland
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I currently live in Kommetjie, a quaint village on the Southern Peninsula, and make my wines just down the road in Noordhoek. Apart from everything wine-related. making, judging on various panels or just straightforward drinking, I also make time to surf whenever I get the opportunity.  I feel that the ocean recharges me, and teaches one patience and respect for nature.
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                    [Notes3] => Elim & Swartland
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I currently live in Kommetjie, a quaint village on the Southern Peninsula, and make my wines just down the road in Noordhoek. Apart from everything wine-related. making, judging on various panels or just straightforward drinking, I also make time to surf whenever I get the opportunity.  I feel that the ocean recharges me, and teaches one patience and respect for nature.
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                    [Country] => SOUTH AFRICA
                    [Phone] => +27 27 482 2827
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                    [Email] =>  
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                    [Notes1] =>  
                    [Notes2] =>  
                    [Notes3] => Elim & Swartland
                    [Notes4] => After graduating from Stellenbosch University with a degree in viticulture and oenology, I worked multiple vintages in Australia, France and Portugal. I then returned to home ground and joined the winemaking team at Klein Constantia. In 2004 I was offered the opportunity of starting Anwilka wines in conjunction with Klein Constantia role-players and Bordeaux winemakers. The four invaluable years at Anwilka and my international experience gave me the confidence to start my own brand, and in 2008 I went solo. Since the very first vintage my focus has always been on two very diverse wine regions, namely Elim and the Swartland.

I currently live in Kommetjie, a quaint village on the Southern Peninsula, and make my wines just down the road in Noordhoek. Apart from everything wine-related. making, judging on various panels or just straightforward drinking, I also make time to surf whenever I get the opportunity.  I feel that the ocean recharges me, and teaches one patience and respect for nature.
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VeganVegetarian