Pulpit Rock
De droom spookte al tientallen jaren door de hoofden van de familie Brink en de ambitie is er dan ook altijd al geweest; in 1918 was de oude opa Brink al door Groot Constantia gevraagd om hun wijnmaker te worden, maar toen was de tijd helaas nog niet rijp.
Het sterke verlangen van de familie om hun eigen wijn te maken werd uiteindelijk omgezet in realiteit toen Ernst (de zoon van opa Brink) zijn twee zonen op pad stuurde om wijn te gaan studeren en in 2003 werd dan eindelijk de Pulpit Rock Winery opgezet.
Alle druiven die gebruikt worden voor de wijn, komen van twee boerderijen welke al meer dan vijf decennia door de familie brink verbouwd worden. Zijn zonen, Haumann en Van der Byl, teruggekeerd met Elsenburg College en Stellenbosch Universiteit Diploma’s op zak, maken nu een belangrijk deel uit van de het familie bedrijf.
Pulpit Rock is gevestigd aan de buitenrand van het plaatsje Riebeek West in het prachtige Swartland. Tegen de voet van de Kasteelberg verbouwen zij cultivars zoals Chenin Blanc, Viognier, Chardonnay, Shiraz, PInotage, Merlot, Cabernet Sauvignon, Petit Verdot, Grenache en Mourvedre.
Tevens is Pulpit Rock lid van de Swartland Wine and Olive Route. Deze samenwerking tussen wijn- en olijfboeren is gefocust om alle ‘hidden gems’ van Swartland in kaart te brengen en men kennis te laten maken met de simpliciteit en eerlijkheid waar de regio veel waarde aan hecht. De ziel van de Swartland is de oprechtheid en onafhankelijkheid van een groep mensen in een uniek stuk land.
Pulpit Rock produceert net zoals meerdere wijnhuizen een aantal verschillende ranges. Wij importeren echter maar uit twee van deze ranges. De gelimiteerde Louisa-range en de Brink Family-range.
Wijn informatie
Louisa Cape Red Blend
Manual harvesting of the different components of fruit (Pinotage, Shiraz, Cabernet Sauvignon & Petit Verdot) is done. The Pinotage comes from bushvines. Fermentation occurred in small 2.5ton stainless steel tanks at a controlled temperature (24–26 °C) with two daily punch-downs and rack & returns extracting color and tannins. Wines are racked directly to barrel to complete malolactic fermentation.
The wines are racked and preserved while the barrels are cleaned before the wine return to barrel for another 12 months to mature. The best barrels of the components are then blend together to create this complete wine. A combination of French and American oak barrels is used.
A wine with a deep red color with very intense violet reflections. Aromas of red berries, mocha and cherry tobacco. The palate shows firm, ripe tannins and an elegant soft finish.
Louisa Dessert Wine
Fully ripened Chardonnay bushvine fruit is handpicked for this purpose at 27 °Balling. After crushing and destemming the cooled-down mash is left for 12 hours on the skins in temperature-controlled separators for enzymatic activity. During this time, we did two pump-overs to promote extraction and yield before the free-run juice is racked directly with Brandy Spiritus and fortified to 16.5% alcohol. For the next week the wine is stirred once a day in stainless steel tanks before it was racked to older 225lt oak barrels for a 10 months maturation period.
The final wine is racked from the barrels before it was bottled by hand - using a coarse Olive oil filter. A golden yellow, full-sweet wine that shows characteristics of honey and dried apricots with raisin undertones.
The luscious, velvety entrance on the palate is supported with a balanced acidity on the mid palate with good length.
Louisa MCC Brut (Chardonnay)
A Methode Cape Classique (MCC). Manual harvesting of early ripening Chardonnay grapes took place prior to the whole-bunch pressing method. After controlled fermentation at 14°C the finished base wine is left on the fermentation lees for 6 months to enhance complexity and structure. During this time, the wine is stirred regularly. A yeast rehydration protocol is followed prior to fermentation in bottle where the wine spends a further 9 months on the lees before disgorging took place.
Vivacious cascading bubbles will fill your mouth with hints of fresh green apple, white peach and elegant lemon zest. Rounded by a velvety, yet crisp mouthfeel.
Brink Family Pinotage
Manual harvesting of grapes from bushvines. Fermentation occurred in stainless steel tanks at a controlled temperature (25-28 °C) with two daily pump-overs extracting color and tannins. After malolactic fermentation is completed in barrel the wine matures another 12 months in a combination of French & American oak barrels.
The wine has a deep red color. Aromas of blackberries and ripe prunes, with an attractive minerality. Mouth feel shows good volume accompanied by soft ripe tannins.
Brink Family Barrel Fermented Chardonnay
Manual harvesting of grapes. Fermentation maintained at a controlled temperature (16-18°C) in 500lt French oak barrels. After fermentation the wine was left on the lees for eight months. The lees is regularly stirred to enhance the complexity and body of the wine.
The wine has ripe apple and citrus aromas with a hint of vanilla and attractive minerality. Mouth feel shows good volume and complexity.Serving temperature: 12°C