Village Pinot Noir

Harvesting commenced on 4 February and concluded on 28 February. Grapes were handpicked in the early morning hours and kept in cold storage overnight to ensure optimal quality. Whole berries were transferred without pumping to fermentation tanks, followed by cold maceration at 12–14°C for 5–6 days. Fermentation started spontaneously, with some batches inoculated with selected strains of Burgundian yeast. The skin cap was punched down by hand at least twice daily. Post-fermentation, the wine was transferred to older French oak barrels and 5000-liter wooden vats for malolactic fermentation and maturation. The wine was partially matured in French oak for 10 months to add complexity and silkiness.

The grapes for this wine are sourced from vineyards in the Elgin Valley, ranging from 2 to 30 years in age. The soil is predominantly decomposed Bokkeveld Shale with underlying clay layers of varying depths. Vine orientation varies, with North/South on Northeast and South-facing slopes, and Northwest/Southeast on South-facing slopes. The vineyards are situated at elevations between 280 and 400 meters above sea level.

The wine underwent partial maturation in older French oak barrels and 5000-liter wooden vats for 10 months. This ageing process imparts complexity and a silky texture to the wine, enhancing its overall profile.