A fresh and delicate wine capturing the fine nuances of Pinot Noir with grapes grown in South Africa’s cool climate Elgin Valley.
The winemaking process begins from being hand harvested, and then bunch sorted before de-stemming into an open top fermenter. About 4% of the bunches were not destemmed and added to the fermenter as whole bunches. I then allowed for spontaneous fermentation to take place. After fermentation the grapes were pressed to old French oak barrels to age for 11 months. Served best slightly chilled at about 12oC.