To produce the Pinot Noir “Mabalel” Crystallum the grapes were fermented using only native yeasts, then were 100% destemmed in contrast to the other Crystallum wines. The total time in tank was 29 days with a 21 day post-fermentation maceration. The wine was then transferred to French oak barrels (20% new) where it remained for 11 months before bottling.
Mabalel Pinot Noir is produced from an incredibly unique, high-altitude vineyard. The site sits at 700 metres above sea level and rests in what resembles a volcanic crater. The vineyard is surrounded by some of the Cape’s highest mountain peaks that are regularly covered by snow during winter. This is the first Pinot Noir to be produced in this valley.
Crystallum is a small winery established in 2007 by brothers Peter-Allan and Andrew Finlayson. Their father, Peter, was a pioneer in the production of cool climate Chardonnay and Pinot Noir at Bouchard Finlayson, so after university it seemed the natural thing for the boys to return home and source some fruit from the Hemel-en-Aarde valley to start their own label. Crystallum is now one of the most highly regarded wineries in South Africa, yet the Finlaysons are determined to make even better wines. Peter-Allan has sourced fruit from some new vineyards, while winemaking has evolved. All of the wines are now fermented using indigenous yeasts and new oak has been reduced to help the bright fruit shine through.