The Copper Pot Pinot Noir was originally created for John Seccombe’s in-law’s hotel in the Midlands (Cleopatra Mountain Farmhouse – well worth a visit) and was offered out in tiny quantities which did not last long. John has thankfully made more, in the same up-front, immediately-appealing-with-great-tension style.
The wine shows aromas of bright pomegranate, hibiscus and red currants, with underlying exotic wood and juniper tones. In the mouth it is finely balanced showing good acidity and fine tannins, these being balanced out by generous red fruit and citrus zest. The finish is satisfyingly dry with a touch of spice and earthiness. – John Seccombe
‘John’s latest release is full of energy and vibrant red fruit, with some spice and lifted black tea notes. Still coiled and young, ideally the 2019 needs six months to settle. The palate is just as energetic with forest berries, wood spice and an earthy primary fruited finish. The fresh vibrant acidity makes for a great food partner. Grapes are sourced from various vineyards from the Cape South Coast and as always the Copper Pot offers great bang for your buck.’ – James Pietersen (February 2020)
Our 2019 Pinot noir is sourced from a handful of vineyards in the Overberg region, where good soils (predominantly clay/shale and quartz/sandstone) and cool growing conditions combine to produce wonderful Pinot noir that is both rich and perfumed. We also source from a small parcel of Pinot noir in the Bottelary hills on decomposed granite soil. Our winemaking is as minimal as possible. All our ferments take place using wild yeasts, and we don’t use any additives (barring some SO2 at crush and during maturation). 40-60% of whole clusters are used in the fermentation to bring a natural structure and savouriness to the wines. Extraction is kept very gentle using a combination of pump-overs and punchdowns, and the wines spend about 30 days on skins in total to allow a gentle evolution of their structure. The wines are matured for 9 months in a mix of older small French oak barrels to avoid a dominant oak character, and round out their structure before blending and bottling.