Spioenkop

Spioenkop 1900 M Ghandi Pinot Noir 2017 Dry Red wine 750ml 13%

Price: 90.00 GEL
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Wine variety
Price: 90.00 GEL

🍷 Spioenkop 1900 M Ghandi Pinot Noir 2017 Dry Red wine - is a dry red wine from Elgin, South Africa, made by Spioenkop Wines. The 750 ml bottle contains 13% alcohol and offers a distinctive choice for drinkers who enjoy savoury Pinot Noir with freshness and structure.

🌿 Red fruit, earthy mushroom and a subtle smoky accent shape its character. The palate combines bright acidity with a firm, spicy tannin impression, giving the wine a more savoury direction than a simple, softly fruity red. Let the flavours unfold in the glass and enjoy it alongside food rather than rushing the first sip.

🏅 Spioenkop 1900 M. Ghandi Pinot Noir 2017 Dry Red wine received 93 points from Tim Atkin, as reported by Spioenkop’s distributor Ex Animo. Its name recalls Mahatma Gandhi’s role as a stretcher-bearer at the Battle of Spioenkop; the prominent 1900 on the label refers to that historical event, while 2017 is the wine’s vintage.

🍽️ Our pairing suggestions for Spioenkop 1900 M Ghandi Pinot Noir 2017 Dry Red wine include roast duck, mushroom pasta, herb-roasted chicken and charcuterie. Choose dishes with savoury depth and moderate seasoning, allowing the wine’s acidity and tannins to play against the meal. For a relaxed dinner, serve it in a generous red-wine glass at approximately 14–16°C. Open gently, check for sediment and pour carefully. A mature bottle can evolve quickly after opening, so taste it before deciding how much air to give it.

Key Details

  • Producer: Spioenkop Wines
  • Country: South Africa
  • Region / appellation: Elgin, Wine of Origin
  • Grape: Pinot Noir
  • Vintage: 2017
  • Style: Dry red
  • Volume: 750 ml
  • Alcohol: 13%
  • Aroma: Red fruit, earthy mushroom, subtle smoke
  • Taste: Fresh acidity, savoury fruit, spicy tannins
  • Ageing: Exact barrel regime not confirmed for this bottling
  • Closure: Cork-style capsule
  • Serving / pairing: 14–16°C (recommendation); duck, mushroom pasta, poultry
  • Recognition: Tim Atkin — 93 points