Dainty Bess Extra Brut Pinot Noir 2016
DAINTY BESS PINOT NOIR 2016
Méthode Cap Classique
Dainty Bess originally started in 2009 when my parents, Naas and Jenny Ferreira, made sparkling wine from a small vineyard planted at Klein Optenhorst, their unforgettably beautiful garden in Wellington.
After 29 years, they decided to sell the Klein Optenhorst to begin a new gardening venture in Montagu. I resolved to continue producing the wine as it holds many memories of special occasions at our family home, the name now changed to Dainty Bess, after one of my mother's favourite pink roses.
VARIETY: 100 % Pinot Noir
VINTAGE: 2016
AREA OF ORIGIN: Western Cape
VINEYARDS:
Klein Optenhorst, Wellington
0.5 ha planted in 1990 on decomposed granite with underlying clay soils.
The vines are planted 1.2m apart and as such, is farmed without the use of tractors or other heavy machinery.
Clones; PN113 & PN117
Total Yield: 850kgs
Harvest Date: 14 March 2016
Shannon Vineyards, Elgin
‘Cottage Block’ planted in 2001 Clones; PN113, 114, 115 & 777
‘Block 15’ planted in 2005 Clone; PN115
Total Yield; 2 tonnes
Harvest Date: 14 March 2016
CELLAR TREATMENT:
The two vineyards are harvested in the early hours of the morning and transported to the Graham Beck cellar in Robertson. Whole bunch pressing ensures fractional recovery. After settling of juice the Pinot Noir is fermented in a stainless steel tank at 14 to 15˚ C. The wine is kept in contact with its primary lees for 4 months before been stabilized and bottled for secondary fermentation. The wine was left for 36 months on its secondary lees before disgorgement.
Total Production; 2663 bottles
Date of bottling: 13 July 2016
Date of disgorgement: 15 July 2019
TASTING NOTES:
Pink with a rose gold tinge in colour. The nose shows strawberry, cherry, raspberry, rose petal and a touch of spice. The palate is vibrant with a nice creamy mousse and elegant dry finish.
ANALYSIS:
|
Alc |
RS |
pH |
TA |
|
11.26 |
3.6 |
3.19 |
5.3 |
