Pinot Noir

The grapes were hand-picked into small lug-boxes for transport to the winery. Half of the grapes were put into open-top fermenters and given hand punch-downs and the other half in closed tanks done with regular pump-overs. About 20% of the wine was whole-bunch fermented. After primary fermentation, the wine was basket-pressed and racked for malolactic fermentation and subsequent barrel maturation. Only French oak was used, primarily neutral oak, but with about 10% new oak.

The harvest started slightly earlier than usual for the vineyards in Elgin and Overberg. Picking slightly earlier gave wines with good acidity and texture. Smaller berries with thicker than usual skins makes for age-worthy wines with fine-grained tannins. From three distinct cool-climate vineyards in the Western Cape. The Overberg vineyards bring a classic and elegant strawberry-fruit profile, while the vineyards in Elgin add structure and depth. the Durbanville vineyards give the final wine an alluring perfume.