Thorne & Daughters Pinot Noir Copper Pot Cape South Coast
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ABOUT asha’s folks have a hotel in the Drakensberg mountains called Cleopatra Mountain Farmhouse. They had asked John and Tasha to produce a wine specifically for the hotel and restaurant. After putting their heads together for months trying to come up with a name, Tasha’s mother said ‘why don’t we incorporate the copper pot in our logo,’ thus was born ‘Copper Pot’ Pinot Noir. The 2023 bottling continues where the past four vintages left off with the fruit coming from a couple of vineyards in the Overberg & Hemel-en-Aarde appellations. It was an immaculate vintage for early-ripening varieties with warm dry weather and good ripeness levels. There was serious flooding in these regions in the fall/winter, but luckily, they had harvested most of their Pinot Noir before the rain really came down. The fruit was handpicked and fermented naturally in small, open-top fermenters. Depending on the block and the ripeness of the fruit, John used somewhere between 0-100% whole-clusters (average 40%), bringing a natural structure and savoriness to the wine. Extraction is kept very gentle using a combination of light pumpovers and hand plunging. After 30-40 days on skins, the tanks were pressed to old French barriques where they rest for nine months. The wine is bottled unfined, and with just a light filtration and small dose of sulfur. DATA Grapes: 100% Pinot Noir Vineyard: 5 nearby vineyards in Hemel-en-Aarde Ridge & Overberg Vine Age: 4-9-years-old Soil Type: Predominantly clay/shale derived soils with some sandstone/quartz overlay Viticulture: Sustainable Fermentation: Native – open top stainless-steel (average 40% whole-cluster) Skin Contact: 30-40 days Aging: 9 months in 4-8-year-old 228L French oak barrels Alcohol: 13.8% pH: 3.59 Total Acidity: 5.5 g/L Total SO2: 68 ppm Total Production: 2,500 cases UPC: 606110152457 TASTING NOTE This wine has a perfumed nose showing mulberries, cranberries, rosewater, and herbal tones. The tannins are fine while the palate is rich and complex, balancing savory notes of wood spice mixed with plums, red currants and blood orange. It has a persistent, dry finish. PRESS Platter's Guide | 90