Journey With Pinot Noir

The grapes were harvested in three batches by hand enjoying cool early morning temperatures. After overnight cold storage they were sorted, one batch was partially destemmed and fermented with 40% whole cluster, another batch went through carbonic fermentation (100% whole cluster) whilst the last batch was fully destemmed and gently crushed into red ferment tanks. Cold maceration occurred for 3 days where after the grapes were fermented until dry.

The Pinot Noir planted on our farm in the new ward of Hemel-en-Aarde Ridge, 10km in proximity to the Atlantic Ocean. The climate being “temperate” in style, where the southerly maritime winds blow through the appellations during the summer. These winds in turn bring regular sea mists and overcast conditions to the areas and with it more even temperatures. The average temperature is 19° C and rainfall, approximately, 750mm per year.

The skins were then lightly pressed, and the wine racked into stainless steel tanks for 9 months ageing and maturation. Final blending occurred one month prior to bottling and the wine was allowed to develop further in bottle prior to release.

Grapes from seven different vineyards were harvested by hand in the cool early morning temperatures and kept overnight in cold storage. After overnight cold storage they were sorted, destemmed into red ferment tanks. 20% of the fruit was eft as whole bunch.. Cold maceration occurred for an average of 3 days after which the cooling was turned off and the juice was allowed to ferment spontaneously. The wine was then fermented under controlled temperatures until dry.

The Pinot Noir planted on our farm in the new ward of Hemel-en-Aarde Ridge, 10km in proximity to the Atlantic Ocean. The climate being “temperate” in style, where the southerly maritime winds blow through the appellations during the summer. These winds in turn bring regular sea mists and overcast conditions to the areas and with it more even temperatures. The average temperature is 19° C and rainfall, approximately, 750mm per year.

The skins were then lightly pressed, and then racked into a selection of French Oak barrels for 11 months ageing and maturation. Final blending occurred one month prior to bottling and after bottling.

Each clone was destemmed into stainless steel fermenters whilst 20% remained as whole clusters. A cold soak period of 3 days was allowed before spontaneous took fermentation took place. Fermentation lasted about 10 days and the fermenting must was just lightly pumped over the grape skins twice a day. A further 4-5 days on the skins post ferment was allowed. The wine was then pressed off to barrel for maturation.

These Walker Bay vineyards of Hemel – en - Aarde Ridge are situated within close proximity to the Atlantic Ocean. The maritime climate being more “temperate” in style, where parallel mountain ranges channel the southerly sea breezes through the appellation during the summer. These winds in turn bring regular sea mists and overcast conditions to the valley and with it more even temperatures. The average temperature is 19° C and rainfall, approximately, 750mm per year. All grapes were harvested by hand in cool early morning temperatures. The specific vineyard is composed of clone 115 and 777, the blend contained mostly 115. The highest altitude bearing Pinot block on the farm is used which allows slow ripening, building a wine with texture without being under pressure for fast sugar accumulation.

It spent 10 months in a combination new oak, second fill and third fill barrels. The wine was then removed from barrel and blended whereafter the wine was then transferred to 3rd fill barrels for a further 6 months. This was done to give the wine time to homogenise whereafter it was filtered and bottled.