Nature in Concert Pinot Noir

Slightly chilled, this Pinot Noir is delicious with lobster, crayfish and rich seafood dishes including fish soups. It is also the perfect accompaniment to grilled meat dishes such as beef steak, cheese soufflés and dishes containing truffles or truffle oil. Pinot Noir's characteristic of being "an iron fist in a velvet glove"allows it to partner robust foods.

After malolactic fermentation the wines are moved from the lees into fresh barrels for further barrel-maturation of 12 - 15 months where-after the wines are prepared for bottling.

The grapes are picked in the coolness of morning to capture the beautiful rich complexities of fresh ripe crispy berries, with strong velvety-nutty flavours in the after taste. After de-stemming, the grapes are cooled down and moved to stainless steel tanks for a few days' cold-soaking on the skins before fermentation starts. The wine ferments on the skins until dry, and after racking and pressing the young wines are moved into French oak barrels specially selected by Monsieur Christian Radoux. The wood is selected to enhance the Pinot Noir's fresh fruity aromas and flavours through the process of malolactic fermentation.

The name De Wetshof has been synonymous with the production of fine wines in South Africa since the 1970’s. As the first registered wine estate in the Robertson Wine Valley De Wetshof has become known internationally as South Africa’s eminent Chardonnay House due to the pioneering role it played in introducing this noble Burgundian grape to the country. The De Wet family’s winemaking heritage can however be traced back to 1694 when the first De Wets arrived at the Cape and immediately made a mark on the South African wine industry. Today De Wetshof is one of the few third generation wine estates in South Africa. Here Danie de Wet proprietor and cellarmaster is assisted by sons Johann (viticulture and marketing) and Peter (winemaker).