This Pinot Noir is characterized by its finesse and poise, rather than power or richness. It owes its mineral elegance to the soils and its aromatic berry generosity and depth of flavor to the wonderful climate of Elgin. This wine shows remarkable intrigue in its complexity and never fails to enchant with its supple, finely textured palate. We take great pleasure in introducing another vintage of Freedom, from one of the most exciting wine regions of the Cape Winelands.
Following a cold, wet winter and sunny, hot start to spring, bud break was fairly even in 2013. The growing season was warm and dry, and they encountered very little disease pressure. The ripening period and the run-up to harvest were both marked by cool nighttime temperatures, which helped the grapes ripen slowly and evenly. The result was the beautiful fruit of 2013, which translated into a wine with wonderful balance, purity, and freshness - just like its terroir.
A third of the grapes were destemmed, but not crushed, leaving the berries intact, so the carbonic maceration could lift the expression of the fruit and capture the most delicate aromas. All the grapes fermented naturally in open-top oak fermenters, and cap-punching was carried out by hand once a day. The emphasis is specifically not on over-extraction, but rather on finesse and depth. As the fermentations drew to a close – but while some residual sugar remained – the free-run juice was transferred to 228-litre Burgundian barrels (first, second, third, and fourth fill), where fermentation was completed. The pomace and skins were hand-pressed in a small basket press, and the juice matured separately. The maturation of the wine on the lees lasted for almost 11 months before we assembled the barrels and bottled them.
Winemaker: Alex Dale
A third of the grapes were destemmed, but not crushed, leaving the berries intact, so the carbonic maceration could lift the expression of the fruit and capture the most delicate aromas. All the grapes fermented naturally in open-top oak fermenters, and cap-punching was carried out by hand once a day. The emphasis is specifically not on over-extraction, but rather on finesse and depth. As the fermentations drew to a close – but while some residual sugar remained – the free-run juice was transferred to 228-litre Burgundian barrels (first, second, third, and fourth fill), where fermentation was completed. The pomace and skins were hand-pressed in a small basket press, and the juice matured separately. The maturation of the wine on the lees lasted for almost 11 months before we assembled the barrels and bottled them.
Winemaker: Alex Dale
The ethos of Radford Dale reflects a profound leaning towards the respect of nature and the fulfillment and pride of their amazing team. Founded in 1998 by pioneers Ben Radford and Alex Dale, they continue to follow sustainable agricultural methods and light-handed, minimal additive winemaking at their two cellars; on the ocean-facing granite slopes of the Helderberg Mountain in Stellenbosch and at the certified Organic Estate up in the mountains in cool-climate Elgin.
Radford is proud to be the first producer in 20 years to plant Gamay Noir, and their Pinotage expressions are increasingly well received by the international sommelier set. Radford wines are proudly site-driven, unmanipulated and balanced - because they believe South African wines should reflect their natural environment, vintage and distinct terroirs. Made using natural yeast fermentations, low or no adjustments, and minimal usage of new oak. All of their vineyards are organically certified. Radford wines tend to have restrained alcohols and healthy natural acidities, both hallmarks of elegant and refreshing wines, with balance as the ultimate purpose.
Radford is proud to be the first producer in 20 years to plant Gamay Noir, and their Pinotage expressions are increasingly well received by the international sommelier set. Radford wines are proudly site-driven, unmanipulated and balanced - because they believe South African wines should reflect their natural environment, vintage and distinct terroirs. Made using natural yeast fermentations, low or no adjustments, and minimal usage of new oak. All of their vineyards are organically certified. Radford wines tend to have restrained alcohols and healthy natural acidities, both hallmarks of elegant and refreshing wines, with balance as the ultimate purpose.
