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 300L French oak barrels where malolactic fermentation took place (20% new wood, the rest 2nd, 3rd and 4th fill).

The 2025 season was characterised by above average winter rainfall and very cold winter temperatures and warmer, drier conditions which persisted from September right up to March. The winter months of June, July, August 2024 provided us with good rainfall, low average daytime temperatures and cold average minimum temperatures which pushed our vines into deep dormancy. Spring got off to a cold and wet start and these conditions led to budbreak being up to 2 weeks later than previous years. The remainder of the growing phase from October to December 2024 was drier than normal and was characterised by unusual Easterly winds, which tends to bring warmer, drier conditions. The late flowering was aided by the warmer weather, with windy conditions resulting in smaller bunches and berries. January and February were warm and dry, but daytime and nighttime temperatures were lower than the previous year, which is perfect for the ripening of our grapes. The quality of the grapes that arrived at the cellar were exceptional. Smaller bunches and berries contributed to wines with lovely flavour and concentration and the resulting wines are showing beautiful expressive fruit, with lovely fruit concentration and bright acidities, giving the wines great vibrancy and tension.

Maturation in oak was for 15 months, on the lees for the full period. After ageing for 15 months in barrel, the wines were racked and blended (34% Kroon, 66% Beeskamp) in stainless steel tank. The wines were clarified naturally for a period of 2 months before bottling.