RocknRolla

Beef, Veal, Poultry, Game (deer, venison)

At Shannon Vineyards our focus on viticulture principles reflects our commitment to winemaking as an expression of terroir. Making fine wines is our ongoing aspiration and to that end we have assembled a talented team who share our passion. Our grapes come from exceptional mountain hillside vineyards above the banks of the Peninsula Dam in the Elgin Valley. These unique vineyard sites combined with the highly experienced viticultural team of Kevin Watt and James Downes and a winemaking philosophy of minimal intervention followed by the winemakers Gordon Johnson and Nadia Cilliers produce wines with distinctive personalities. Each wine has a sense of place. They are seductive and memorable for their complexity structure and elegance.

A single vineyard wine and from the oldest vineyard (est. 2000) of Pinot Noir on the farm. From the old classic Dijon clone PN 113. Named by the winemaker, Gordon Newton Johnson due to its consistent delivery year on year – it’s a rocknrolla!

100% matured in barriques (228L) for approximately 12 months choosing 1 of only 3 Burgundian cooperages we use. The oak used is of a tighter grain and medium toasted. New oak – 50%, 2nd fill – 50%.

The Pinot Noir bunches are chilled to 3ºC before being sorted on a conveyor and de-stemmed. Berries are then hand sorted, before cold maceration ensues for 3 to 6 days at 8ºC. Slower fermenting wild yeasts are used for the fermentation. Fermentation temperatures vary between 26 – 30ºC. After pressing, the wine is racked and left to complete its malolactic fermentation and maturation in oak barriques.