#331 Mother Rock Carbonic Pinot Noir 2023



00:00 – What is the difference between massal selection and clonal selection?
02:48 – The Wine of the Day: Mother Rock Carbonic Pinot Noir 03:08 – The Legend of Dijon Clone 115

The Beginning of the End of the Beginning

Long time fans of the JH Meyer Carbonic Pinot Noir will perhaps notice that the label now bears the words “Mother Rock” – where “JH Meyer Wines” used to sit.
The more intuitive Stompie fan will no doubt have deduced that the reason for this change is because the brand of  “JH Meyer Wines” is being phased out to make more room for the alread-internationally-recognised Mother Rock brand to take over. Up until 2023, Mother Rock had been kept as a separate entity from JH Meyer Wines, due to the fact that MR was a joint venture between Meyer and Indigo Wines owner, Ben Henshaw.
In 2023, however, Meyer became the sole owner of the Mother Rock brand and began the process of bringing all his wines under the Mother Rock umbrella.
And while that may sound simple enough, one can already sense further complications will arise as Johan begins producing wines from his Piket-Bo-Berg estate of Platteklip Vineyards. I have left a link to the Platteklip Vineyards below.


👃🏼 – The vanguard carries lovely explosive notes of raspberries, rose petals, potting soil, dried leaves, strawberry fruit pastilles, a hint of lavender & some herbal fennel. Supremely engaging!
👄 – On the palate there is an equally broad range of flavours; sweeter strawberry fruit chews, pomegranate, cherry candy and sherbet, alongside vibrant, sour cherry. Lovely juicy affair, with very fine tannins. Still, it has a grip to it. It’s light and nimble, but not silky. A lovely hint of citrus on the tail. Ripe blood orange perhaps.


🔬 – Wine of Origin Elgin. 100% Pinot Noir. 115 Dijon clone.
5 Tons/ha yield. Cellar yield was 800 litres per ton.
All of the grapes are grown from one single vineyard in Elgin forming part of the South Cape region. The vineyard was planted in 2000, 3500 vines per hectare with rows North to South. As of 2013, we have been practising more organically farmed methods with no chemicals sprayed on the vines and soils. Soils are mostly “Koue Bokkeveld” shale with Table Mountain sandstone and clay as building blocks at an altitude of 320m with southwest facing slopes.
Grapes were picked at 21 balling, and placed into a steel tank for ten days. CO2 was pumped over the grapes, and the fruit was worked reductively until pressing. When the time came to press the juice, however, Meyer used a lot of aggressive aeration to blow off those traditional bubblegum carbonic notes. A fairly generous 800 litres per ton of juice was recovered, which in some ways explains the tannic structure of the wine.
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