La Vierge Mixed Case

This Pinot Noir clone was carefully destemmed into stainless steel fermenters, with 20% left as whole bunches to enhance complexity. The must underwent a three-day cold soak before spontaneous fermentation began, lasting approximately 10 days. During this time, the fermenting myst was gently pumped over the grape skins twice daily. Following fermentation, the wine remained on the skins for an additional 4-5 days to develop structure and depth before being pressed off into barrels for maturation.

The vineyard descends along a hillside, transitioning from an easterly-facing aspect to a northeast-facing slope. This slightly cooler profile enhances the development of darker fruit tones and spicier aromatics. The tannins remain fine and subtle, contributing to the wines overall elegance, The high clay content int he soil lends itself to wines with bright acidity and a more pronounces mineral character. The 2023 Pinot Noir vintage saw a generous yield, marking a 8.95% increase over the long-term average. The season recorded an average rainfall of 788mm, with 43% (341mm) occurring during the wet growing period. One notable challenge was a two-week heatwave in January, which accelerated the ripening process.

It then aged for 11 months in a mix of second-and third-fill barrels. After barrel aging, the wine was transferred to a stainless steel tank, where it rested for an additional six months to allow for homogenisation. Finally, the wine was carefully filtered and bottled, ensuring balance and purity in the final expression.

Each clone was destemmed into stainless steel fermenters whilst 10% remained as whole clusters. A cold soak period of 3 days was allowed before spontaneous fermentation took place. Fermentation lasted about 10 days, during alcoholic fermentation the must was 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 and left in a coldroom overnight before processing the next day. the specific vineyard is composed of clone 115 and 777, the blend contained mostly 115. One of 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 second fill and third fill barrels. The wine was removed from barrel and blended to a stainless steel tank and kept for a further 2 months. This was done to give the wine time to homogenise whereafter it was filtered and bottled.

The grapes were carefully destemmed and pressed before undergoing settling, facilitated by pectolytic enzymes. After 24 hours, the clarified juice was racked off and transferred to 500L French oak barrels and amphorae for spontaneous fermentation. Upon the completion of alcoholic fermentation, sulfur dioxide was added to prevent malolactic fermentation, preserving the wine's freshness and natural acidity. The wine remained on gross lees, with minimal bâtonnage performed during the first six months to enhance texture without compromising vibrancy.

Block 7 vineyard extends down a hillside, transitioning from an east-facing aspect to a southeast-facing slope, while Block 10, the Lower vineyard on the estate features a north-to northwest facing orientation. This variation in terroir contributed to wines with a refined austerity, pronounced tension, and restrained citrus aromatics, underpinned by a vibrant acidity that forms the backbone of their character. The 2023 Chardonnay production remained consistent with the long-term average. The growing season recorded an average rainfall of 788mm, with 43% (341mm) occurring during the wet season. However the vintage presented certain challenges, notable a two-week heatwave in January that accelerated the ripening process.

After a total of nine months in barrel, it was blended and transferred to stainless steel tanks for an additional six months of maturation. Prior to bottling, the wine underwent stabilization and was gently clarified through filtration to ensure purity and balance.

This Chardonnay blend is sourced from six distinct vineyards, with all grapes meticulously hand-harvested in the cool early morning hours. The harvest took place in six separate batches at the end of February 2024, allowing for greater complexity by capturing both terroir expression and clone variation. Early-picked grapes contribute a perfumed green citrus fruit profile, while later harvests add depth and complexity to the palate. To preserve delicate flavours and aromas, the grapes were pressed at low temperatures. The juice was then left to settle for 24 to 36 hours at 10°C before racking off the lees into carefully selected 500L Burgundian oak puncheons. The juice was allowed to naturally warm, initiating spontaneous secondary fermentation. Spontaneous fermentation continued until dryness was achieved.

These vineyards, located in Hemel-en-Aarde Ridge within the Walker Bay appellation, are situated in close proximity to the Atlantic Ocean. The region experiences a temperate maritime climate, where parallel mountain ranges direct southerly sea breezes through the appellation during the summer months. These winds contribute to the frequent presence of sea mists and overcast conditions, promoting more consistent temperatures throughout the valley. The area maintains an average temperature of 19°C, with an annual rainfall of approximately 750mm.

The wine was then matured on gross less in barrel for nine months with minimal stirring, enhancing texture and depth. One month prior to bottling, the final blend was carefully assembled.

Hand-harvested in the cool of early mornings, the Sauvignon Blanc and Semillon grapes were picked at different stages of ripeness throughout early to mid-March to build layered complexity. Each batch was chilled overnight before destemming to preserve freshness and aromatics. The fruit was gently pressed, and the juice was allowed to settle for 48 hours at 10°C. Fermentation occurred naturally, with each variety vinified separately in stainless steel tanks and maintained at cool temperatures (12–18°C) to retain purity and texture.

These vineyards, located in the Hemel-en-Aarde Ridge within the Walker Bay appellation, are situated in close proximity to the Atlantic Ocean. The region experiences a temperate maritime climate, where parallel mountain ranges direct southerly sea breezes through the appellation during the summer months. These winds contribute to the frequent presence of sea mists and overcast conditions, promoting more consistent temperatures throughout the valley. The area maintains an average temperature of 19°C, with an annual rainfall of approximately 750mm.

Once dry, the wines were racked off the gross lees and blended, then matured on fine lees for six months to enhance mouthfeel and depth before gentle filtration and bottling.