About
Crystallum wines is a small, family run and privately owned winery based in the Walker Bay region of South Africa.
"We seek to produce classic wines in a new world context that reflect a traditional, age-old way of working coupled with the new world vineyards which we source our fruit from. The only varieties that we work with are Pinot Noir and Chardonnay, with a multi vineyard blends and single vineyard wines making up the collection."
Andrew and Peter-Allan, the team behind Crystallum.
The brothers are the third generation of Finlayson winemakers and the sons of the man who pioneered Pinot Noir making in the Hemel-en-Aarde valley. Andrew is an Architect by training and Peter-Allan studied philosophy and economics at the University of Stellenbosch. It did not however, take long for the lure of wine to pull them back into the cellar.
The company was started in 2007 with 4134 bottles of Sauvignon Blanc produced. The 2008 vintage saw the introduction of Pinot Noir and Chardonnay. Crystallum is now exclusively producing these Burgundian varieties.
The wine
Careful consideration has gone into hand-picking exceptional blocks of vineyard in the Walker Bay region. Crystallum wines partners with growers who share the vision that great wines are not made in the cellar, but are grown in the vineyard. Great soils and meticulous farming are essential foundations needed to produce wines that are focused and balanced.
This philosophy is followed through into the cellar where we nurture what comes off the vines rather than shaping or manipulating to fit a predetermined outcome.
Peter-Allan Finlayson
Crystallum Pinot Noir is fermented in small stainless steel tanks and aged in fine French oak sourced from a single Burgundian cooper. The barrels are stored in a straw bale cellar and left for 11-16 months before bottling.
The Chardonnay is whole bunch pressed and fermented in barrel where the wine remains for 11 months before bottling. All fruit is hand picked in small crates, before processing in the cellar.
Wines are made using only native yeasts and the put into bottle with as little intervention as possible.
The Agnes Chardonnay 2009
Total bottles produced: 4316
Vineyards
The Agnes Chardonnay 2009 is produced from four different vineyards in the Hemel-en-Aarde and Overberg regions. The soils of these vineyards range from heavy clay to intermediate shale and sandstone types. The final blend retains the characteristics of these individual sites but attains an identity which is both unique and greater than the sum of its parts.
Vinification
The Agnes is produced using the traditional method of transferring the whole grape clusters straight from harvesting into the press and running the juice off into a settling tank and then into 225-litre French oak barrels. The juice then ferments in barrel, where it remains for eleven months before bottling.
The Wine
The maiden vintage of The Agnes is medium to full bodied with a complex nose, exhibiting subtle tropical and lemon butter aromas accompanied by white peach and stone fruit. The palate is mineral and tight-knit, with fresh apple and butterscotch coming through over a base of beautifully integrated, zesty acidity and a fine, fleshy texture.
Technical Analysis
pH 3.5
alc% 13.7%
Total acidity 6.2 g/l
Total sulphites 91 mg/l
Residual sugar 2.6 g/l
The Agnes Chardonnay 2010
Total bottles produced: 4316
Vineyards
The Agnes Chardonnay 2010 is produced from three different vineyards in the Hemel-en-Aarde and Overberg regions. The soils of these vineyards range from heavy clay to intermediate shale and sandstone types. The final blend retains the characteristics of these individual sites but attains an identity which is both unique and greater than the sum of its parts.
Vinification
The Agnes is produced using the traditional method of transferring the whole grape clusters straight from harvesting into the press and running the juice off into a settling tank and then into 225-litre French oak barrels. The juice then ferments in barrel, where it remains for 9 months before bottling.
The Wine
The second vintage of The Agnes retains the freshness and life of the 09, but is a more seductive wine. The nose is perfumed and complex with tropical notes accompanied by lemongrass and floral tones. The palate is zesty with strong lemon and lime flavours coating a textured, fleshy core. Enjoy now through 2017.
Technical Analysis
pH 3.45
alc% 13.9%
Total acidity 6.2 g/l
Total sulphites 110 mg/l
Residual sugar 2.9 g/l
Cuvée Cinema Pinot Noir 2008
Total bottles produced 2500
Vineyards
The 2008 Cuvée Cinema Pinot Noir is produced from fruit grown in Walker Bay. The fruit comes from single vineyard situated in one of the coolest sites in the Hemel-en-Aarde area. This region is characterised by a moderate climate that results in delayed ripening and a late harvest. The soils are of a clay shale composition allowing for optimum fruit development while naturally restricting vigour and keeping crop levels very low
The Wine
The aroma shows an incredible purity of pinot fruit, with strong cassis, strawberry and cherry lifting from the glass. Hints of caramel, spice and cola provide a savoury compliment to the intense fruit. The tannins are velvety and distinctive aiding in a full, rich, lasting mouth feel that lingers and draws one back into the glass. A backbone of fresh, natural acidity gives this wine great ageing potential.
Technical Analysis
pH: 3.45
alc%: 14.0%
Total acidity: 6.67 g/l
Barrel Description: Seven barrels Produced, 6 new, 1 old 3 years plus
Barrel Aged: 11 Months
Cuvée Cinema Pinot Noir 2009
Total bottles produced: 2202
Vineyards
The 2009 Cuvée Cinema Pinot Noir is produced from fruit grown from a single vineyard one of the highest in the Hemel-en-Aarde region. This region is characterised by a moderate climate which results in delayed ripening and a late harvest. The soils are clay and shale in composition, which allows optimum fruit development while naturally restricting vigour and keeping crop levels low.
Vinification
Cuvée Cinema 2009 was fermented with an increased ratio of whole clusters (30%) to de-stemmed fruit (70%). The post-fermentation maceration was also extended to three weeks. The wine was then transferred to barrel where it remained for 10 months before bottling. Minimal sulphates were used in the vinification of this wine.
The Wine
The complex aroma displays fruit expression unparalleled in a South African Pinot with cassis, strawberry and cherry rising from the glass. Hints of spice, cola and a restrained herbal element provide a savoury complement to the intense fruit. The tannins are velvety and distinctive, combining in a rich, lasting mouthfeel. A backbone of natural acidity gives this wine freshness and great ageing potential.
Technical Analysis
pH 3.53
alc% 13.7%
Total acidity 5.7 g/l
Total sulphites 34 mg/l
Residual sugar 1.9 g/l
Cuvée Cinema Pinot Noir 2010
Total bottles produced: 2202
Vineyards
The 2010 Cuvée Cinema Pinot Noir is produced from fruit grown from a single vineyard one of the highest in the Hemel-en-Aarde region. This region is characterised by a moderate climate which results in delayed ripening and a late harvest. The soils are clay and shale in composition, which allows optimum fruit development while naturally restricting vigour and keeping crop levels low.
Vinification
Cuvée Cinema 2010 was fermented with an increased ratio of whole clusters (30%) to de-stemmed fruit (70%). The post-fermentation maceration was also extended to five weeks. The wine was then transferred to barrel where it remained for 10 months before bottling. Minimal sulphates were used in the vinification of this wine.
The Wine
Still very tight and contained, this is definitely a vintage to put away. Hints of cherries, cassis and a strong spice note provide a savoury element to compliment the intense red fruit character. The tannins are velvety and distinctive, combining in a rich, lasting mouthfeel. A steely backbone gives this wine great freshness. Will age well through 2020.
Technical Analysis
pH 3.67
alc% 14.5%
Total acidity 6.0 g/l
Total sulphites 61 mg/l
Residual sugar 2.9 g/l
Cuvée Cinema Pinot Noir 2011
Total bottles produced: 2202
Vineyards
The 2011 Cuvée Cinema Pinot Noir is produced from fruit grown from a single vineyard one of the highest in the Hemel-en-Aarde region. This region is characterised by a moderate climate which results in delayed ripening and a late harvest. The soils are clay and shale in composition, which allows optimum fruit development while naturally restricting vigour and keeping crop levels low.
Vinification
Cuvée Cinema 2011 was fermented with a ratio of whole clusters (15%) to whole berries (85%) in a stainless steel tank. The total time in tank was 22 days with a decreased, 10 day post maceration. The wine was then transferred to barrel where it remained for 10 months before bottling. Minimal sulphates were used in the vinification of this wine.
The Wine
Offering less power than the 2010, the 2011 is seductive and succulent, with spicy, cinnamon lead notes on the nose. The palate is fresh and lengthy with soft and restrained tannins. Will age well through 2022.
Technical Analysis
pH 3.74
alc% 13.36%
Total acidity 5.7g/l
Total sulphites 55mg/l
Residual sugar 3.1 g/l
Clay Shales Chardonnay 2008
Total Bottles Produced 650
Vineyards
The 2008 Clay Shales Chardonnay is crafted from fruit grown in the Walker Bay wine region. This wine is produced from a single vineyard nestled in the mountains behind the town of Hermanus. This region is characterised by a moderate climate that results in delayed ripening and a late harvest. The soils are of a clay shale composition allowing for optimum fruit development while naturally restricting vigour and keeping crop levels very low.
The Wine
The wine is handcrafted from the vineyard to the cellar with detailed, classical methods used to maximise every step and promote terroir expression. A great example of how the cooler sites in the Hemel-en-Aarde area offer classic purity, with initial fruit flavours of peach, lemon zest, apple and melon complimented by butterscotch and wood spice. The wine is full on the palate with a lasting lime finish. There is a mineral undertone and crisp, racy acidity providing freshness to compliment the decadence of the mouth feel.
Technical Analysis
pH: 3.32
alc%: 13.5%
Total acidity: 6.1g/l
Barrel Description: Only two barrels made, 50 % new
Barrel Aged: 11 Months
Clay Shales Chardonnay 2009
Total Bottles Produced 2500
Vineyards
The 2009 Clay Shales Chardonnay is a single vineyard wine crafted from fruit grown in the Hemel-en-Aarde Ridge ward. The region is characterised by a moderate, maritime climate that contributes to delayed ripening. Soils are of a clay shale composition allowing for optimum fruit development while naturally restricting vigour and keeping crop levels very low.
The Wine
A classic chardonnay, made using traditional techniques with fermentation and ageing taking place in barrel. Aromas of apple and lemon zest, complimented by butterscotch, hazelnut and wood spice are followed by a rich and zesty palate. The mineral undertone and crisp, racy acidity provide freshness to compliment the decadence of the mouthfeel.
Technical Analysis
pH: 3.21
alc%: 13.5%
Total acidity: 6.7 g/l
Barrel Description: French Oak, 50% New
Barrel Aged: 14 Months
Clay Shales Chardonnay 2010
Total Bottles Produced 2500
Vineyards
The 2010 Clay Shales Chardonnay is a single vineyard wine crafted from fruit grown in the Hemel-en-Aarde Ridge ward.The region is characterised by a moderate, maritime climate that contributes to delayed ripening. Soils are of a clay shale composition allowing for optimum fruit development while naturally restricting vigour and keeping crop levels very low.
The Wine
A classic chardonnay, made using traditional techniques with fermentation and ageing taking place in barrel. Not as linear as the 2009, but more complex. Aromas of apple and lemon zest, complimented by butterscotch, hazelnut and wood spice are followed by a rich and zesty palate. The mineral undertone and crisp, racy acidity provide freshness to compliment the decadence of the mouthfeel.
Technical Analysis
pH: 3.21
alc%: 13.5%
Total acidity: 6.7 g/l
Barrel Description: French Oak, 50% New
Barrel Aged: 14 Months
Clay Shales Chardonnay 2011
Total Bottles Produced 2500
Vineyards
The 2011 Clay Shales Chardonnay is a single vineyard wine crafted from fruit grown in the Hemel-en-Aarde Ridge ward.The region is characterised by a moderate, maritime climate that contributes to delayed ripening. Soils are of a clay shale composition allowing for optimum fruit development while naturally restricting vigour and keeping crop levels very low.
The Wine
A classic chardonnay, made using traditional techniques with fermentation and ageing taking place in barrel.The same classic style as 2009, but more complex and alluring. The nose is floral, and perfumed with apple, peach and butterscotch notes. The palate is beautifully balanced with a full, textured mouthfell and fine, fresh acidity. Peter Allan is incredibly satisfied with this wine and is of the opinion that it should only improve over the next decade.
Technical Analysis
pH: 3.21
alc%: 13.5%
Total acidity: 6.7 g/l
Barrel Description: French Oak, 50% New
Barrel Aged: 11 Months
SAUVIGNON BLANC 2007
Vineyards
The 2007 Sauvignon Blanc is crafted from fruit grown in the Walker Bay wine region with vineyards nestled in the mountains behind the town of Hermanus.This region is characterised by a temperate climate that remains cool throughout the year, resulting in a late harvest. The soils are of a clay shale composition allowing for optimum fruit development while restricting vigour.
The Wine
The wine is boldly Sauvignon Blanc with initial green, grassy flavours followed by ripe fig and melon fruit. An earthy, mineral quality adds terroir-driven complexity to the wine. A perfect balance between fruit and citrus acidity is accompanied by a fine spritz highlighting superbly maintained freshness. The finish is elegant, lengthy and persistent.
Technical Analysis
pH: 3.15
alc%: 13.5%
Total acidity: 7.0g/l
Residual sugar 1.6g/l
Total sulphites 114mg/l
SAUVIGNON BLANC 2009
Vineyards
The 2009 Sauvignon Blanc is crafted from fruit grown in the Walker Bay wine region with vineyards nestled in the mountains behind the town of Hermanus. This region is characterised by a temperate climate that remains cool throughout the year, resulting in a late harvest. The soils are of a clay shale composition allowing for optimum fruit development while restricting vigour.
Vinification
The fruit was crushed and left in tank for approximately 6 hours. The fruit is then pressed into
tank and fermented at low temperatures for an extended period. The wine was left on it?s gross lees
for the duration of tank maturation.
The Wine
The wine is boldly Sauvignon Blanc with initial green, grassy flavours followed by white pepper, ripe fig and melon fruit. An earthy, mineral quality adds terroir-driven complexity to the wine. A perfect balance between fruit and citrus acidity is accompanied by a fine spritz highlighting superbly maintained freshness. The finish is elegant, lengthy and persistent.
Technical Analysis
pH 3.20
alc% 13.5%
Total acidity 6.6g/l
Total sulphites 114mg/l
Residual sugar 1.6g/l
SAUVIGNON BLANC 2010
Vineyards
The 2010 Sauvignon Blanc is crafted from fruit grown in the Hemel-en-Aarde Ridge ward, where a strong maritime influence allows for expressive and unique wines. The region is characterised by a moderate, maritime climate that contributes to delayed ripening. Soils are of a clay shale composition allowing for optimum fruit development while naturally restricting vigour and keeping crop levels very low.
The Wine
The wine is restrained and perfumed with initial floral aromas followed by asparagus, ripe fig and melon fruit. An earthy, mineral quality adds terroir-driven complexity to the wine. A perfect balance between fruit and citrus acidity is accompanied by a fine spritz highlighting superbly maintained freshness. The finish is elegant, lengthy and persistent.
Technical Analysis
pH 3.35
alc% 13.5 %
Total acidity 5.8g/l
Total sulphites 75mg/l
Residual sugar 2.1g/l
Peter Max Pinot Noir 2008
Total Bottles Produced 5500
Vineyards
The 2008 Peter Max Pinot Noir is crafted from fruit sourced from two different sites. The first site is in the Elgin wine region and the second in the Walker Bay region. Both regions are characterised by cool, moderate climates with the Elgin fruit ripening fractionally earlier.
The Wine
Classically Pinot Noir, with a nose of barnyard and forest floor, there is a hint of flint while prominent pure berry fruit gives the nose a fresh luminous character. The palate is smooth and lightly textured with flavours of dried apricots and cassis encased by fine tannins followed by a long fresh finish.
Technical Analysis
pH: 3.40
alc%: 14.0%
Total acidity: 6.1g/l
Barrel Description: 25% new, 15% 1-year , 60 % 3year +
Barrel Aged: 11 Months
Peter Max Pinot Noir 2009
Total Bottles Produced 2100
Vineyards
The 2009 Peter Max Pinot Noir is crafted from fruit sourced from two sites in the Elgin and the Walker Bay wine regions. Both regions are characterised by cool, moderate climates, with the Elgin fruit ripening fractionally earlier.
Vinification
Approximately 80% of the grapes were de-stemmed and added to the remainder, which were left as whole clusters. The temperature of the must was then lowered for a few days, after which the tank was allowed to warm up for fermentation to begin. This fermentation regime keeps extraction to a minimum, while allowing for a slow, extended maceration period.
The Wine
A little more fruit-forward than the maiden 2008 vintage, sweet raspberry and forest floor aromas are immediately apparent, with violets and floral notes following. The palate is velvety and alive, with fine, seductive tannins coating the mouth. The finish is persistent, lingering and wonderfully fresh.
Technical Analysis
pH 3.57
alc% 14.1%
Total acidity 5.7 g/l
Total sulphites 93mg/l
Residual sugar 2.4 g/l
Peter Max Pinot Noir 2010
Total Bottles Produced 3300
Vineyards
The 2010 Peter Max Pinot Noir is crafted from fruit sourced from two sites in the Elgin and the Walker Bay wine regions. Both regions are characterised by cool, moderate climates, with the Elgin fruit ripening fractionally earlier.
Vinification
Approximately 70% of the grapes were de-stemmed and added to the remainder, which were left as whole clusters. The temperature of the must was then lowered for a few days, after which the tank was allowed to warm up for fermentation to begin. This fermentation regime keeps extraction to a minimum, while allowing for a slow, extended maceration period.
The Wine
A sophisticated yet approachable wine, ripe strawberry and forest floor aromas are immediately apparent, with violets and smoky vanilla notes following. The palate is velvety and alive, with fine, seductive tannins coating the mouth. The finish is persistent, lingering and wonderfully fresh. Enjoy over the next 3 to 5 years.
Technical Analysis
pH 3.67
alc% 14.5%
Total acidity 5.6 g/l
Total sulphites 66mg/l
Residual sugar 1.9 g/l
Peter Max Pinot Noir 2011
Total Bottles Produced 5162
Vineyards
The 2011 Peter Max Pinot Noir is crafted from fruit sourced from three different vineyards. Elgin, Hemel-en-Aarde Ridge and Bot River together form the origins of the blend.
Vinification
Less whole clusters were used during the fermentation (15%) for this vintage with the remainder de-stemmed, but left as whole berries. The temperature of the must was then lowered for a few days, after which the tank was allowed to warm up for fermentation to begin. This fermentation regime keeps extraction to a minimum, while allowing for a slow, extended maceration period.
The Wine
The 2011 is savoury and elegant, aromas of wet earth, clove and carpaccio are complimented by vanilla and violet notes. The palate is dense and finely textured. Enjoy over the next 5 to 8 years.
Technical Analysis
pH 3.77
alc% 13.53%
Total acidity 5.8 g/l
Total sulphites 57mg/l
Residual sugar 1.8 g/l
Peter Max Pinot Noir 2012
Total bottles produced: 13933
Vineyards
The 2012 Peter Max Pinot Noir is a crafted from fruit sourced from two vineyards in the Hemel en Aarde area of Walker Bay. The vineyards are both characterised by heavy clay and shales typical of the area.
Vinification
The 2012 Peter Max is the first year that no commercial yeasts were used in the fermentations.80% of the fruit was de-stemmed with 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.
The Wine
The best Peter Max to date. Luscious and intense with an incredible expression of pure Pinot fruit. Loaded with sweet strawberry, blueberry and cassis while the complex savoury elements back this fruit up with spice, forest floor and a touch of smoky oak.
pH 3.63
alc% 14.25%
Total acidity 5.3 g/l
Total sulphites 64mg/l
Residual sugar 2.5 g/l
The Agnes
The Agnes Chardonnay is named after our Great Grandmother- Agnes Floyd, who was shipped off to South Africa at the tender age of 14. She is reputed to be the first lady to have a drivers licence in the city of Cape Town and was sturdy in build and character. This multiple vineyard blend is made to reflect the resilience and strength of Agnes, with each vineyard forming a building block to form this larger than life wine.
Cuvée Cinema
Scenes from a movie based on the life of Napoleon were shot on this site the year before vineyards were introduced, hence the cinema link. This Cuvée is a selection of barrels made from this single vineyard in the Hemel-en-Aarde ward. This vineyard was meticulously designed to produce the highest quality pinot noir; high density planted vines, combined with disease free Dijon clones should achieve just that.
Clay Shales
The Clay Shales Chardonnay is a single vineyard wine from the Hemel-en-Aarde ridge ward. The name reflects the Bokkeveld shale and clay soil type providing the perfect base for a balanced mineral wine. This slope is south facing and shaded by the large Babylon's Toren Mountain, this combined with it's high altitude and proximity to the sea make it ideally suited to Grand Cru rivalling chardonnay.
Bona Fide Pinot Noir
Launch date: June 2013
Bona Fide Pinot Noir is produced from fruit grown by the Lotter family in the Hemel en Aarde valley. This ward is the home of South African Pinot Noir and this wine seeks to highlight the intention of producing a wine that is as genuine and unpretentious as the Lotter family that farm this vineyard. This wine is very old world in style and will need time to show it's true worth.
Peter Max
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 subsequently changed over the years but the name is now entrenched for this multi vineyard pinot noir blend. The philosophy here is to use the different batches to form a blend that is much more than the sum of its parts.
In short
Crystallum is a new name for me, but one it's that I will never forget. Peter-Allan and Andrew Finlayson (sons of Peter Finlayson, of Bouchard-Finlayson fame) have made the finest debut South African Chardonnay and Pinot Noir pair that I have ever tasted.
Matthew Jukes, Moneyweek 9 September 2011
Cuvee Cinema 2009: 91 points, Clay Shales 2009: 92 points
Wine Advocate
Cuvee Cinema 2008, 2009, 2010 4 stars, Clay Shales 2008, 2009 4 stars. Peter Max 2008, 2009, 2010 4 stars, The Agnes 2008, 2009, 2010 4 stars
Platter's Wine Guide
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Agents
Germany
Contact : Arlo Hentschel
Clemens Cassel Str .26
29223 Celle
Germany
Tel: +49(0)5141-934259
Fax: +49(0)1212-564916547
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Contact: Soren Kristensen
SA Wineimport ApS
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Mobil: +45 51 35 75 52/ +45 26 12 07 13
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Tel: 020 7720 5350
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Luxemborg
Contact: Taste of Africa S.à r.l.
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L-5339 Moutfort
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Phone: +352 26352556
Fax: +352 26352557
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Contact: Pascal Schildt
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Tel: +1 401 662 0596
South African Agents:
Western Cape:
Contact: Steele Wines
David Nel
Tel +27 (0) 83 235 5748
Gauteng:
Contact: Appellation SA
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Tel: +27 (0) 72 393 1820