Black Pearl Vineyards Oro 2019

Tasting Notes

Black Pearl Vineyards is a single unirrigated vineyard on the slopes of Paarl Mountain. Mary Lou Nash & family relocated from New Hampshire in 1995 and taught themselves how to grow grapes and make wine. Mary Lou has earned quite the reputation in the SA’s industry as a renegade winemaker and her accomplishments are well respected by her peers. The 4.5 hectares of Shiraz (planted 1998) and 3 hectares of Cabernet Sauvignon (planted 1999) are nestled between a parcel of extremely rare patch of Renosterveld (an indigenous flora) which is considered a World Heritage area. Their vineyard is managed organically, save for the very infrequent need to spray for mildew. The fruit that they grow, produces voluptuous wines with soft tannins and black fruit notes – much like South Australia or Paso Robles. The Cabernet Sauvignon ripens easily here, and has no green/vegetal undertones. The Shiraz, while it has a lot of black plum notes, also has nice peppery spiciness to complement the Cab, especially the white pepper backbone.

Winery: Black Pearl Vineyards
Varietal: Red Blend
SKU: BLAORO2019 Categories: , ,
Bottle Size: 750 ml
Black Pearl Vineyards Oro 2019


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4 ½ Stars 2021 Platter’s South African Wine Guide

Cab leads 27% shiraz in inky 19 (92 ps), showing ripe black berry & cherry fruit, rich dark chocolate & liquorice from year in French oak. At 14% alcohol ‘not for wimps’ says winemaker, but there’s acidity & fresh fynbos scents too. Paarl & Swartland grapes.

89+ pts Wine Advocate

89 pts Decanter World Wine Awards

Winemaker Notes

Fruit for this wine was hand-picked into 30lb crates with bunch selection done in the vineyard – then transferred to small open concrete tanks. Grapes were cooled to about 40 degrees F before cold soaking. Once temperature rose naturally to about 60 degrees, cultured yeast was added. Wild ferments with this style of wine are risky – hence cultured yeast option. Open tank punch downs were done gently, 3X daily for the duration of the ferment. Grapes were then pressed in an old 1 ton basket press. From there, the juice went straight to 300 liter barrels – mainly French and 2nd & 3rd fill primarily – for 1 year, during which time the wine was racked 2-3 times. Bottling is always unfined and very seldom filtered. This vintage was 73% Cabernet Sauvignon and 27% Shiraz but that assemblage changes every year. A little less than 3000cs were made.

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