# G.P.S. Walker Bay Pinot Noir (2020)

- **Producer:** Richard Kershaw Wines
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Noir
- **Region:** Western Cape, South Africa
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €51
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** rose, cloves, raspberry, strawberry, red cherry

## About this wine

The Kershaw G.P.S. Walker Bay Pinot Noir 2020 is a 100% Pinot Noir from the Hemel-en-Aarde Ridge, a sub-region of Walker Bay in South Africa's Western Cape. Richard Kershaw Wines, founded by Master of Wine Richard Kershaw, focuses on site-specific, cool-climate wines. This G.P.S. series wine specifically highlights fruit from carefully chosen vineyard parcels outside the Elgin Valley, aiming to demonstrate regional distinctiveness. The Hemel-en-Aarde Ridge is known for its cool climate, influenced by the Atlantic Ocean, which allows for a long ripening period and balanced acidity, ideal for Pinot Noir cultivation.

## Interesting facts

- Master of Wine Richard Kershaw founded the winery in 2012.
- G.P.S. stands for Grape Positioning System, highlighting specific vineyard parcels.
- The Hemel-en-Aarde Ridge is influenced by the Antarctic Benguela current.
- French clones PN777 and PN115 are used for this Pinot Noir.

## Food pairing

The wine's medium body and juicy acidity can cut through the richness of duck and lamb, while its fruit notes complement fruit-based sauces. The earthy undertones of the wine pair well with mushrooms and herbs. Fine, powdery tannins offer a gentle complement to lean proteins.

## Wine making process

The winemaking process for the Kershaw G.P.S. Walker Bay Pinot Noir 2020 begins with destemming and a three-day maceration period. Fermentation is spontaneous, utilizing wild yeasts in small, open-topped fermenters, followed by 10 to 12 days of skin contact. Malolactic conversion occurs in barrel, and the wine is aged in French oak (228-litre barriques and 500-litre casks) for 10 to 11 months, with an average of 16.3% new oak. Each clone and soil type is micro-vinified separately.