Elgin Pinot Noir

Grapes are picked into 20kg lug boxed in the early morning and transported to the winery. Grapes are then placed into cold containers overnight to get all grapes down to a uniform temperature. 30% whole bunch is sorted and placed in the bottom of the fermentation tank and the rest is carefully sorted first by bunches and then by berry to ensure only the best is used in the fermentation. The grapes are left to heat up naturally before spontaneous fermentation kicks in anything from 2-3 days after. Cultivated yeast is added 3-5 days after spontaneous fermentation has started to help to control the ferment better. The juice is lightly punched down 3 times/day at the beginning of the fermentation to only once daily towards the latter part of the ferment. After alcoholic fermentation is finished the grapes are pressed. The wines were then racked off their gross fermentation lees 2-3 days after and taken to the barrel. Here the second fermentation (malo-lactic fermentation) takes place.

Born of soil that is covered by a cool mist in the early morning that cusps the lake. The Elgin soil is a mix of clay, sandstone, weathered rock and organic matter that allows for deep root penetration and balanced vine vigour. Elgin is one of the coolest wine regions in South Africa. On the vines, the cool climate leads to better colour development and the grapes retain natural acidity.

Hereafter the wine was sulphured and left in the barrel for maturation for up to 12 months, The wine was then lightly filtered and bottled.