Walker bay Pinot Noir

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The grapes are packed in to large -surface area crates to limit pressure on the bunches. The day’s harvest is cooled down overnight to 8ºC in the winery’s refrigerated cold room. The bunches are sorted on a conveyor, destemmed, and fall directly to the ferm enter (with no crushing). No sulphur is used in the winemaking, allowing diverse micro-organisms from the grape itself to flourish unrestrained in the spontaneous fermentation. Some parcels also contain a discretionary percentage of whole bunches together with their stems. Cold maceration ensues for 4 to 6 days at 8 to 10°C. All parcels are fermented with indigenous yeasts, and only pigeage (punching down) applied for extraction. The wine spends approximately 15 - 20 days on the skins before pressing. After pressing the wine is racked and left to complete its malolactic ‘fermentation’ and maturation in barrel on its lees.

An unprecedented vintage with remarkably long ripening. The growing season started off with rapid and even budding due to some warm spikes in the middle of September. Abundant rain fuelled the growth of the vines under mild temperatures, where we managed to avoid any mildew issues with a massive deluge of rain in the middle of Pinot noir and Chardonnay flowering in late October. The rest of the growing season was characterised by mild temperatures and intermittent rains, with another substantial rain event d uring veraison. The harvest months of February and March saw us picking in between weekly rains. Botrytis rot was rampant in much of the valley though our crop losses were fortunately negligeable. The bulk of our Chardonnay and Pinot Noir were picked in la te February and into March. The Pinot Noir averaged 105 days of ripening from flowering to harvest, the first time we have exceeded the 100-day mark, that saw beautifully evolved and complex flavours with concentration and fine, ripe tannins. The white wines of 2020 also express remarkable definition and depth due to the length of ripening. In contrast with the norm, we had to wait patiently for ripeness instead of being chased by it. These Pinot Noir vineyards were harvested between 27 January - 21 February.

Matured for 11 months in barrique (228L) barrels produced in Burgundy and custom made for the various vineyards. Tighter grained oak is preferred for subtle flavour, with longer seasoning and slower, lower temperature toasting. New oak comprises only 4%. The wine is racked to stainless steel tanks for another 6 months of élevage. No fining or filtration, and a sulphur adjustment before bottling.