Pinot Noir

Roast Pork with herbs and fennel or rack of venison- served medium.

Maturation in 228L, 300L and 500L barrels depending on clone and soil type for around 8 to 9 months. 10% new.

Each block is vinified separately. 30% Whole bunch. 15 day cold soaking. Soaking and spontaneous fermentation done in 1 T fermenters. Extraction done by hand or climing into tanks. Soft, slow fermentation to ensure maximum infusion of flavour, colour and structure into the different tanks.

The beautiful Elgin Valley is a cool climate high inland plateau, completely surrounded by mountains. Just 70km from Cape Town, South Africa, it is rapidly gaining a reputation for the production of premium quality wines. We are slowly unlocking the secret of the Elgin Valley. The range of wines are designed to be fresh, pure, fruit driven, light and accessible with all the fundamentals of premium wine whilst still showcasing the unique profile from the Elgin Valley.