Berry sorting on arrival at the cellar ensured that only quality grapes
were crushed and left to cold soak on the skins for two days. Wild yeast
fermentation was allowed to start. A selected Pinot Noir yeast strain
was inoculated to complete the alcoholic fermentation that took place
in small batches, including some in open-top 500-litre barrels. Gentle
punchdowns were done by hand. Fermentation completed, the freerun
juice was allowed to drain naturally overnight — no mechanical
pressing was done at all. From here the wine was transferred to selected
French oak barrels in which malolactic fermentation was completed.
Barrel maturation was done for 12 months. For the final blend, a barrel
selection was done: 15% first-fill, 30% second-fill, 40% third-fill and 15%
fourth-fill French oak.
Translucent ruby with a youthful strawberry edge.
On the nose: A vivid flourish of raspberry, cranberry and red cherry
aromas with discreet roasted nuts.
Palate: An intricately structured wine with a delicate entry, blossoming
into a poised concentration of wild berry flavours and oak spice. Gains
complexity and richness before ending with a long, finely textured finish.
This Pinot Noir comes from one of the highest planted vineyard sites in
the Elgin valley that is fastidiously managed to achieve classic varietal
character in harmony with the inherent terroir. Variable soil types include
heavy red clays, Table Mountain sandstone, Bokkeveld shale, Tukulu and
Silica quartz with underlying Caoline clay.
The cooler climate ensured a long, slow ripening period to produce
outstanding quality Pinot Noir with balanced ripeness showing good
colour and flavour concentration. Yields averaged four to six tons per
hectare, and were handpicked in small batches to retain fruit quality and
integrity. Bunch sorting was done in the vineyard.
Drinking well already, yet promises greater
integration and intrigue for up to 10 years from vintage.
100% Pinot Noir
|Residual Sugar||3.5 g/ℓ|
|Total Acid||6 g/ℓ|