# Peter Max Pinot Noir (2024)

- **Producer:** Crystallum
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Noir
- **Region:** Western Cape, South Africa
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €35
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** strawberry, raspberry, cherry, redcurrant, violet, vanilla, cloves, toast, forest floor, mushroom

## About this wine

Crystallum was established in 2007 by brothers Andrew and Peter-Allan Finlayson, sons of Hemel-en-Aarde pioneer Peter Finlayson. Based in the cool-climate Walker Bay region of South Africa, they specialize in crafting premium Pinot Noir and Chardonnay. The 'Peter Max' cuvée is named after Peter and Max, the two growers who provided the fruit for the first vintages. Today, it is sourced from multi-vineyard sites across the Western Cape, capturing a vibrant, elegant expression of South African Pinot Noir.

## Interesting facts

- Named after Peter and Max, the two grape growers who provided the fruit for Crystallum's very first Pinot Noir vintage.
- The Finlayson brothers are third-generation winemakers, their father Peter having pioneered Pinot Noir in the Hemel-en-Aarde region.
- Uses wild yeast fermentation and a significant proportion of whole bunches to enhance the wine's savory, spicy complexity.

## Food pairing

The bright acidity and elegant, low-tannin structure of this cool-climate Pinot Noir make it exceptionally versatile. It cuts beautifully through the fat of rich poultry like duck or pork belly, while its earthy, savory undertones perfectly mirror mushroom-based dishes.

## Wine making process

The fruit is hand-harvested and carefully sorted. Fermentation occurs spontaneously using native yeasts, typically incorporating a significant portion of whole bunches (around 40-50% depending on the vintage) to add structure, spice, and aromatic complexity. The wine is aged in French oak barriques, of which only a small percentage is new (around 10-15%), for approximately 9 to 10 months before being bottled unfined and unfiltered.