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).

After below-average winter rainfall, an unusually wet spring ensued. Warmer and drier weather during November, December and January accelerated the ripening process and at this stage we expected harvest to be a week or two earlier than in 2022. February and March were characterised by very cool temperatures and unusually high rainfall. Increase in disease pressure necessitated that we monitor the vineyards more carefully and do more precise canopy work. The cooler conditions during February and March slowed down the ripening process of the vines. The resulting wines are showing beautiful expressive fruit, with lovely fruit concentration and bright acidities, giving the wine great vibrancy and tension.

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 (52% Kroon, 40% Beeskamp, 8% Kloof) in stainless steel tank. The wines were clarified naturally for a period of 2 months before bottling.