Sneeuwkrans Pinot Noir

This vineyard was picked in two stages, the bottom part separately from the top part, due to slight differences in ripening and different clones, each contributing to a range of flavours and variation in structure . Grapes were hand-picked into small lug-boxes in the early morning and transported to the cellar by refrigerated trucks. All of the fruit was destemmed and fermented in old wooden 3-ton tanks and small 1-ton opentop stainless steel tanks. During fermentation, these grapes were handled with great care.

Altima Estate is situated in Elandskloof, a 5 km-wide isolated valley north of Villiersdorp, surrounded by a mountain range that rises 1 km from the valley floor. The steep topography causes the valley to receive less direct sunlight due to the overshadowing mountains. Combined with an elevation of 600 to 800 m, this results in a distinctly cool continental climate. Quartz sandstone, belonging to the Table Mountain Sandstone group, is visible against the higher-lying mountains, while good, decomposed shale soils from the Malmesbury group dominate throughout the farm. This unique site produces fruit with high natural acidity and low pH levels, which contribute to the wine’s excellent ageing potential. The slow ripening period, coupled with the absence of heat waves during January and February, yields outstanding grapes with great structure and upfront aromas. Harvest typically occurs much later than at other sites in the Western Cape. Another cold, wet winter supported healthy vine dormancy and ensured strong water reserves before the new season. The cool, wet weather carried into spring, leading to delayed but even bud break, flowering, and fruit set. These conditions increased the pressure on canopy work, as mildew risk stayed high through the early stages of growth. Cool early summer temperatures slowed ripening and set up a later harvest once again. When warmer weather arrived in early January, it stayed consistent well into March. This gave the fruit enough time to build flavour while keeping acidity firm and lively. An exceptional vintage that promises to produce exceptional, age-worthy wines.

After fermentation, the wine was aged in a combination of 10% new and the remaining old 225-litre French oak barrels for 10 months before being bottle-aged for at least two years.