Au Sommet Pinot Noir 2024
Wine Details
- Red - Medium Bodied
South Africa- Mid Ruby
- Pinot Noir
- 9.75 Units
- Vegan
- 13% ABV
- 750 ml
- Vegetarian
- 14 February 2035
Flavour Profile
We’ve known Adam Mason since the 1990s when, fresh out of college, he came to work for us as a Flying Winemaker, making great wines in French cellars. On his return to South Africa in 2001, he walked into a top job as head winemaker at Klein Constantia, then at Mulderbosch too. Most recently he’s focused on making wines for himself, as well as consulting.
Adam loves making cool-climate Chardonnay and Pinot Noir – both grapes that beautifully express their 'terroir'… that is the soil and climate in which they’re grown. The grapes for this red come from a high, wind-buffeted promontory, close to the Atlantic. That results in cooler temperatures and a delicious vibrancy in the red fruit of the Au Sommet, while 10 months ageing in French oak barrels adds spicy, smoky oak notes. An elegant, well-balanced red that makes the perfect foil to rich chicken dishes, wild mushroom risotto or seared tuna steak. It’s still young, so open early and decant if you can. Or cellar.
We’ve known Adam Mason since the 1990s when, fresh out of college, he came to work for us as a Flying Winemaker, making great wines in French cellars. On his return to South Africa in 2001, he walked into a top job as head winemaker at Klein Constantia, then at Mulderbosch too. Most recently he’s focused on making wines for himself, as well as consulting.
Adam loves making cool-climate Chardonnay and Pinot Noir – both grapes that beautifully express their 'terroir'… that is the soil and climate in which they’re grown. The grapes for this red come from a high, wind-buffeted promontory, close to the Atlantic. That results in cooler temperatures and a delicious vibrancy in the red fruit of the Au Sommet, while 10 months ageing in French oak barrels adds spicy, smoky oak notes. An elegant, well-balanced red that makes the perfect foil to rich chicken dishes, wild mushroom risotto or seared tuna steak. It’s still young, so open early and decant if you can. Or cellar.
