# Crystallum Peter Max Pinot Noir (2025)

- **Producer:** Crystallum Wines
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Noir
- **Region:** Western Cape, South Africa
- **Style:** Classic
- **Alcohol:** 13.8%
- **Average price:** €34
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** cherry, strawberry, raspberry, blueberry, rose, lavender, liquorice, chocolate, cloves, vanilla, forest floor, wet leaves, mushroom, cinnamon

## About this wine

Crystallum was founded in 2007 by brothers Andrew and Peter-Allan Finlayson, third-generation winemakers and sons of the pioneer who first introduced Pinot Noir to the Hemel-en-Aarde region. Today, they work exclusively with Pinot Noir and Chardonnay, earning critical acclaim as one of South Africa's finest cult estates. The 'Peter Max' cuvée is named after the first names of the growers who supplied the fruit for the inaugural vintage. It is now a multi-vineyard blend sourced from high-elevation sites across Hemel-en-Aarde, Elandskloof, and the Overberg, designed to express the diverse cool-climate terroirs of the Western Cape.

## Interesting facts

- Named after Peter and Max, the two growers who supplied the fruit for Crystallum's very first Pinot Noir vintage.
- The wine is crafted using 50% whole-bunch fermentation to add structural tension and Christmas spice notes.
- Crystallum was founded by brothers Andrew and Peter-Allan Finlayson, sons of the pioneer who first brought Pinot Noir to Hemel-en-Aarde.

## Food pairing

This elegant, high-acid Pinot Noir pairs beautifully with dishes that match its medium body and earthy undertones. The bright acidity cuts through the richness of duck, pork, and lamb, while the wine's savory, whole-bunch-derived spice notes complement mushroom- and truffle-forward dishes. Fine tannins ensure it doesn't overwhelm lighter meats.

## Wine making process

The winemaking process at Crystallum is defined by a minimal-intervention, site-expressive philosophy. Hand-harvested fruit undergoes natural fermentation with indigenous yeasts. A key signature of this vintage is the use of 50% whole-cluster fermentation to build structural tension, aromatics, and savory spice, with the remaining 50% de-stemmed. Total skin contact time is exactly four weeks with minimal extraction. The wine is aged for nine months in light-to-medium toasted 228L and 500L French oak barrels, primarily older oak, to preserve the purity of the fruit.