"Single Block" Pinotage
L’Avenir estate was founded by Mauritian-born, Marc Wiehe, in 1992. In tribute to the celebrated terroir of the historical Stellenbosch wine region, L’Avenir focuses on producing elegant wines which showcase their unique setting. We focus on the two varietals which form the foundation stone of the South African wine industry – tipping our hat to the heritage of Chenin Blanc while embracing the innovation inherent in Pinotage. Despite L’Avenir Estate only having been established in 1992, our soils have been under vine since the beginning of the Stellenbosch wine region. The majority of our vineyards have reached full maturity, resulting in naturally limited yields of the highest quality grapes. We keep our focus on the vineyards, in order to produce premium quality grapes. Based at the foothills of the Simonsberg mountain range within an area referred to as the “Golden Triangle” of wine. Our soil types are varied and include Glenrosa, which is considered to be one of the Cape’s best soil configurations for the vine.WINEMAKING & VINTAGE NOTES
Hand-selected for their excellence, the vineyard blocks used to create our flagship Single Block range comprise some of the oldest vines in the Stellenbosch area. These wines are a tribute to their terroir and are crafted with precision to showcase this. 10.49 hectares of Pinotage is planted with the oldest vines established in 1985, to the most recent planting in 2007. All vines are trellised after changing our philosophy in trellising all bush vines to low trellised system. Supplementary irrigation is applied during the warmer summer months when the soil water table is parched. There are 8 blocks of Pinotage situated on various aspects of the large hill that comprises L’Avenir, allowing certain blocks to be isolated for specific vinification styles and premium wines. We selected Block 2 (1.2 hectare) as single vineyard selection for the Single Block Pinotage wine. It is also dry land vineyards. The Indian Ocean is less than 13 miles away, and gentle afternoon sea breezes drift over the farm and exert a cooling influence against the late afternoon Cape sun. Harvested in February 2014. Fermentation lasted 8 days at up to 32°C in stainless steel tanks and partly in new oak barrels, followed by 3 days cold maceration at 15°C before fermentation and press at 3 Brix/Balling. Malolactic fermentation took place in 1st & 2nd use French oak barrels. 18 months in 1-2 use French oak barrels, and stainless steel, with as long as possible bottle ageing.TASTING NOTES
Ripe black cherries, plums, spice and chocolate are predominant on the nose, mixed with floral notes and traces of tobacco. Rich plummy fruit and complex oak flavors linger in the mouth, ending with ample soft tannins. Will mature well over the next decade.