# Walker Bay Pinot Noir (2024)

- **Producer:** Newton Johnson Vineyards
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Noir
- **Region:** Western Cape, South Africa
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €18
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** cherry, raspberry, strawberry, plum, violet, vanilla, cloves, toast, forest floor, mushroom

## About this wine

Newton Johnson Vineyards is a family-owned estate located in the picturesque Hemel-en-Aarde Valley near Hermanus, within the Walker Bay region of South Africa. Founded by Dave and Jean Newton Johnson, the estate has built an international reputation for pioneering and perfecting cool-climate Pinot Noir and Chardonnay. This Walker Bay Pinot Noir is affectionately described by the winemakers as the 'shadow of our best vineyards,' offering the same signature Hemel-en-Aarde personality and high quality but in a more approachable, immediate style, largely sourced from younger vines on the estate.

## Interesting facts

- The estate is located in the Hemel-en-Aarde Valley, which translates from Afrikaans to 'Heaven and Earth'.
- This wine is crafted primarily from younger vines to deliver an approachable yet complex expression of Walker Bay Pinot Noir.
- Newton Johnson practices vegan-friendly winemaking, avoiding all animal-derived fining agents like gelatin or egg whites.

## Food pairing

Pinot Noir's high acidity and moderate tannins make it incredibly versatile. It pairs beautifully with earthy flavors like mushrooms, fatty fish like salmon, and gamey birds like duck, where the bright red fruit cuts through the richness without overwhelming the dish.

## Wine making process

The grapes are hand-harvested from select cool-climate vineyards in the Hemel-en-Aarde Valley. In the cellar, the fruit undergoes careful sorting before fermentation. Spontaneous fermentation is carried out using indigenous yeasts in a combination of stainless steel and open-top fermenters, with a small percentage of whole bunches included to enhance aromatic complexity and structure. The wine is matured in French oak barriques (a mixture of new and seasoned oak) for approximately 10 to 12 months. It is bottled without the use of animal-based fining agents and with minimal filtration.