Elgin Pinot Noir

Berry sorting on arrival at the cellar ensured that only quality grapes were crushed and left to cold soak on the skins for 5 to 7 days between 8- 10 degrees. 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. Gentle pump-overs were done in the active stage of fermentation. Fermentation completed, we drained and pressed immediately with no post fermentation skin contact. Only the free-run wine will be used in the Elgin Pinot noir — no mechanical pressing was done at all. From here the wine was transferred to selected French oak barrels in which malolactic fermentation was completed.

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.

Barrel maturation was done for 12 months. For the final blend, a premium barrel selection was done: 10% first-fill, 40% second-fill, 40% third-fill and 10% fourth-fill French oak.