A beautifully balanced vintage showing bold, ripe red cherry and candied strawberry on the nose
along with distinctive tomato leaf and light black pepper. Notable salinity on the palate adds
freshness to the pure primary fruit, while sturdy tannins ensure ageing through 2028.
Fermentation occurred spontaneously with no commercial yeasts added. There was a 60% whole
bunch component with the rest de-stemmed but left intact as whole berries. Total time on skins was
5 weeks whereafter the wine spent 11 months in French Oak barriques. 20% new oak.
Total acidity 5.35 g/l
Total sulphites 62 mg/l
Residual sugar 2.2 g/l
Crystallum is a family-run and privately-owned winery based in the Walker Bay region of South Africa.
We specialise in the Burgundian varieties, working with the ideal conditions in and around the Walker Bay region. Our winemaking approach favours low intervention, with only native yeasts used for fermentation. Our Pinot Noirs are fermented in small stainless steel tanks and aged in French oak for 11-16 months before bottling. The Chardonnay is whole-bunch pressed and fermented in barrel where the wine remains for 11 months before bottling. All fruit is hand picked in small crates.
Brothers Andrew and Peter-Allan are the third generation of Finlayson winemakers and sons of the man who pioneered Pinot Noir winemaking in the Hemel-en-Aarde region. Andrew is an architect by training and Peter-Allan a student of philosophy and economics, but it didn’t take long for the lure of wine to take effect, with Andrew drawn to the vineyards and Peter-Allan to the cellar.
The company was founded in 2007 when it produced just over four thousand bottles of Sauvignon Blanc. The following vintage saw the introduction of Pinot Noir and Chardonnay and Crystallum now produces these Burgundian varieties exclusively, making up its collection with multi-vineyard blends and single-vineyard wines.
Peter Allan Finlayson