Peter and Max are the first names of the growers who supplied the fruit for the first vintage of this wine. The fruit sources have since changed but the name remains to honour the beginnings of Crystallum's multi-vineyard Pinot Noir blend. Grapes for the Crystallum Peter Max Pinot Noir 2023 were naturally fermented with 50% of the fruit de-stemmed and the remainder left as whole clusters. Extraction is kept to a minimum during active fermentation with a total time of 4 weeks on the skins. Residual sugar 1.8 g/l. Bottled at 14%. (Bottle size 750ml)

Nose: Bright and expressive, with enticing aromas of red cherries, cranberry, and rose petals, layered with hints of lavender, tomato leaf, and a delicate spice note of sumac.

Palate: The palate is dense yet focused, showcasing a vibrant tartness from sour cherry and rhubarb. These are balanced by riper fruit notes of mulberry and black cherry, creating a harmonious interplay of flavours.

Finish: Long and satisfying, with dry, grippy tannins supporting the weight of the fruit. Subtle earthy undertones and balanced acidity add depth and structure, leaving a lasting impression.  

Crystallum, based in Walker Bay, South Africa, is a family-run and privately-owned winery which began in 2007. Brothers Andrew and Peter-Allan are the third generation of Finlayson winemakers and sons of the man who pioneered Pinot Noir winemaking in the Hemel-en-Aarde region. They specialise in the Burgundian varieties and follow a low intervention winemaking approach. Peter-Allan Finlayson is a leader in producing some of the finest modern-day SA Pinots. 

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