JUDGED the best wine overall at the 2024 South African Terroir Wine Awards, the success of the 2018 vintage of Jonathan's Ridge Single Vineyard Pinotage from Springfontein in Stanford follows a trophy for the 2013 vintage and the Best in Class award for the 2007 in previous editions of the competition. The 2010 vintage was among the winners in the Pinotage Association's Absa Top 10 a while back, with the 2018, 2016, 2012 and 2009 all qualifying for the final round of assessment, and, given the good reviews by the top panels in recent years, the wine is included in the 2024 Pinotage Classification.
The estate is uniquely located as the only wine farm on the Springfontein Rim, an appellation in the Walker Bay district of the Western Cape. The farm was the first in the ward to grow grapes for winemaking and has been certified organic since 2018. “We are all about showcasing our unique terroir,” says Emil Weber, son of Johst Weber, owner of Springfontein together with family, friends and employees. “That terroir is characterized by the country’s only pure maritime limestone soils, a very cool microclimate [due to close] proximity to the Atlantic Ocean, the Klein River Mountains and Lagoon, as well as the surrounding indigenous fynbos vegetation. The alkaline limestone soils allow us a very different approach to Pinotage,” says Weber, who describes the wines as having a great minerality. “In terms of taste, our Pinotage is much closer to a Pinot Noir than to what would commonly be considered a typical South African Pinotage.”
SPRINGFONTEIN JONATHAN'S RIDGE
SINGLE VINEYARD PINOTAGE 2018
WO Springfontein Rim, Stanford. “Purely organic single vineyard Pinotage.” Ungrafted, planted in 2001, the vines are rooted in deep, soft, alkaline limestone rocks, with the vineyard exposed to strong, cool wind from the nearby Atlantic Ocean. Grapes hand-harvested and cooled overnight before destemming, with the whole berries cold-soaked for four days in 1000L open-top vats. Spontaneous fermentation (indigenous wild yeast) at low temperature, followed by malolactic fermentation in 225L barrels. Maturation for 28 months in French and American oak barrels, 40% new and 60% second-fill. 4108 bottles.
Alc 14.6 | RS 1.7 | TA 5.7 | pH 3.9
Producer's Tasting Notes: Intense, complex aroma profile. Rich, full-bodied with black and red berry aromas, subtle oak spice and sweet nuances of caramel.
Ageing Potential: at least 30 years after vintage.
R495pb ex-cellar.
