Estate Pinot Noir

Only Burgundian clones (667, 113,115 and 777) are used. Extensive individual berry sorting was done by hand prior to crushing. This was followed by cold maceration at 12°- 14° Celsius for 6-8 days. The fermentation was allowed to commence naturally, the fermenting juice being inoculated with selected strains of Burgundian yeast after 4-5 days to ensure a complete fermentation. During the fermentation, the skin cap was punched through by hand 2 times per day. After fermentation and pressing, the wine is transferred to French oak barrels for malolactic fermentation and maturation. (20% new, 41% 2nd and the rest 3rd, and 4th fill.)

The growing season of the vines, prior and during to the 2021 harvest, consisted of moderate day temperatures and cool night temperatures which was ideal for the development of quality grapes. We were fortunate to receive good rainfall in October 2020 and January 2021 which was of great benefit to the vineyards. Harvesting of our Pinot noir started on the 22nd of February and finishing the 16th of March. Picking of the grapes took place in the early hours of the morning, the harvested fruit being placed in cold storage overnight to ensure optimal quality.

Maturation in oak was for 12 months. After tasting and blending trials, the wine was racked (displaced using Nitrogen gas rather than pumping), assembled and prepared for bottling.