# George Paul Canitz Pinot Noir (2015)

- **Producer:** Muratie
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Noir
- **Region:** Western Cape, South Africa
- **Style:** Classic
- **Alcohol:** 14.4%
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 14–18 °C
- **Aromas & flavours:** liquorice, raspberry, aniseed, red cherry, spice, black cherry, butter, sandalwood, cloves, mushroom, cooked fruit, preserved raspberry, earth

## About this wine

The Muratie George Paul Canitz Pinot Noir 2015 is a 100% Pinot Noir from Stellenbosch, South Africa. This wine is named in honor of George Paul Canitz, an artist and the pioneering individual who first introduced Pinot Noir vines to South Africa in 1927. Muratie Wine Estate, one of the oldest in the country with roots tracing back to 1685, is managed by the Melck family, who are dedicated to maintaining the estate's historical legacy and producing wines that reflect its unique character. The Stellenbosch region, known for its diverse terroirs, provides a suitable environment for cultivating Pinot Noir, with the 2015 vintage experiencing beneficial dry and mild weather patterns.

## Interesting facts

- Named after an artist who first planted Pinot Noir in South Africa in 1927.
- The estate's history dates back to 1685.
- The 2015 vintage benefited from favorable dry growing conditions.
- George Paul Canitz called Muratie Burgundy 'bottled sunshine'.

## Food pairing

The wine's full body and juicy tannins complement the richness of proteins like duck and lamb. Its earthy and truffle notes harmonize with mushroom dishes, while its lively acidity can cut through the richness of seared fish.

## Wine making process

The winemaking process for the Muratie George Paul Canitz Pinot Noir 2015 began with hand-sorted, destalked, and crushed grapes. A cold soak was employed for one day prior to fermentation in classic open fermenters, with manual plunging and pump-overs performed as needed. Following fermentation, the skins underwent gentle pressing. The wine was then aged in 500L French Oak barrels for 14 months, during which it also completed malolactic fermentation. The vineyard is dryland, planted at 300m on North West facing slopes with Table Mountain sandstone soils, utilizing clones 113, 115, and 777 on Richter 99 and 110 rootstock.