Peter Max Pinot Noir

Duck à l’orange or herb-crusted lamb chops.

Sourced from four vineyards—three in coastal Hemel‑en‑Aarde and one high-altitude inland site—this multi-vineyard blend emphasizes cool‑climate terroir characteristics. The region’s maritime influence and varied soils promote slow ripening and vibrant acidity in the grapes.

Crafted with minimal intervention: fruit is hand-picked, naturally fermented with indigenous yeasts, and vinified with about 50 % whole clusters. Cold pre-fermentation maceration is followed by gentle extraction over a four-week maceration period The wine spends around nine to ten months in French oak barrels (228 L and 500 L), with just 15 % new oak to maintain purity of fruit.

Crystallum is a family-run and privately-owned winery based in the Walker Bay region of South Africa. 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. Andrew is an architect by training and Peter-Allan a student of philosophy and economics but it didn’t take long for the lure of wine to take effect with Andrew drawn to the vineyards and Peter-Allan to the cellar. The company was founded in 2007 when it produced just over four thousand bottles of Sauvignon Blanc. The following vintage saw the introduction of Pinot Noir and Chardonnay and Crystallum now produces these Burgundian varieties exclusively making up its collection with multi-vineyard blends and single-vineyard wines.