Mr P, is a "Pinot for the people", showing all the characteristics of classic, high quality Pinot Noir at an affordable price, making use of younger vines and older barrels with careful and dedicated wine making.
The intrigue of this wine is just as delicious as its vibrant ruby colour! This interesting pinot noir is elegant with a fresh cherry and red berry nose with undergrowth melange. The palate is pure with lovely texture and sweet cherry fruit dominates with spicy undertones. Mr P is fresh and intense character with real vibrancy.
Something sings about this wine, the medium bodied warming texture, the bakewell tart aromas are only the beginning. The voyage of discovery you can take with this wine is simply extraordinary!
ABV: 14.0% Residual Sugars: less than 2 g/l
The perfect winner to accompany a light Sunday roast lunch, salmon, duck or roasted Portobello mushrooms with gruyere cheese.
At 420m above sea-level, set high above the picturesque Elgin Valley, the Iona Vineyard includes some of the coolest vineyards in the Cape. This creates an extremely long growing season, harvesting up to 2 months after Stellenbosch, which results in diverse, complex flavours and fresh, elegant wines.
The philosophy at Iona is to make wines that reflect the soil and climate as closely as possible. They make full use of sustainable farming methods and use natural products wherever possible in the winemaking.
The Vineyard & Winery
The pinot grapes for this wine come from Langrug, one of Iona's small farms in the Elgin Valley, that has a unique terroir. Here diverse soils, fanned by the cooling ocean breeze, ensures that the conditions are perfect for slow ripening, allowing the grapes to develop their intense flavours, complexity and finesse.
The grapes are hand harvested, de-stemmed and not crushed. From this harvest, 10% are whole bunch fermented to help add to the wines complexity. The must is then fermented in stainless steel tanks at 28’C with regular punch downs during fermentation. Once pressed off, the wine were racked to 2nd, 3rd and 4th fill in French barrels and then matured for 11 months.