Elgin Highlands Pinot Noir

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Grapes were hand harvested into small crates and spent overnight in a cold room. Extensive bunch sorting by hand prior to destemming occured. Bunches were destemmed without crushing. Grapes were cold soaked for 5-7 days prior to the start of fermentation. Fermentation occured naturally in open top fermenters. A combination of gentle punchdowns and pumpovers by hand 2 times per day, depending on requirements, were used during fermentation where the temperature peaked at 28°C. The wines were transferred to 500L and 300L French oak barrels where malolactic fermentation took place (20% new wood, the rest 2nd, 3rd and 4th fill).

The 2022 vintage experienced a typical cold Elgin winter, with snow on the high mountain peaks and above average rainfall, which enabled good vine dormancy. Spring was characterised by cold and wet conditions, resulting in later bud break. The cold, wet and windy conditions continued into October and November causing uneven flowering. The uneven flowering resulted in smaller berries that have good concentration of flavours. From January to April we experienced exceptional weather for the ripening of grapes. The second part of the season was characterised by warm and dry weather conditions and very cold nighttime temperatures, which helped preserve the natural acid of the grapes. Late season disease was significantly less than previous years, allowing us to pick healthy grapes with wonderful intensity and concentration of flavours. The above average rainfall in winter and spring helped nourish the soils and helped the vine focus on grape ripening rather than vegetative growth, in the warmer conditions. The net result of the later vintage and weather conditions in 2022, is that grapes had high natural acidity, achieved steady phenolic ripeness and plenty of intense and concentrated flavours.

Maturation in oak was for 12 months, on the lees for the full period. After ageing for 12 months in barrel, the wines were racked and blended (47% Kloof, 36% Kroon, 17% Beeskamp) in stainless steel tank. The wines were clarified naturally for a period of 2 months before bottling.