Made famous with the world-class wines of the Beaujolais wine region in France, carbonic maceration results in much brighter and crunchier wines that drink well young. This Pinot Noir brims with a cherry-scented nose and vibrant, juicy undertones. The concentrated fruit will keep your palate wonderfully refreshed between bites of sushi or soufflé.
All of the grapes are grown from one single vineyard in Elgin forming part of the South Cape region. The vineyard was planted in 2000, 3500 vines per hectare with rows North to South. As of 2013, we have been practising more organically farmed methods with no chemicals sprayed on the vines and soils. Soils are mostly “Koue Bokkeveld” shale with Table Mountain sandstone and clay as building blocks at an altitude of 320m with southwest facing slopes.
21 Years Old
5 Tons/ha or around 32 hl/ha
20 August 2020
The grapes were harvested at 21.5 Balling in the second week of February. All grapes were handpicked only in the early morning during cooler weather, placed into lug boxes and transported back to the cellar for processing.
The grapes were picked at the perfect sugar level to ensure good pH and acidity with a good structure and aromas. No Oxidation was allowed before ferment, 100% made carbonic, so no crushing or destemming of the grapes. The wine fermented warm at 30 degrees for about 10 days and then spent another 22 days “post ferment” on the skins for tannin integration. Ageing was done for 6 months on the gross lees, in Concrete Egg, after which the wine was bottled in August 2020. No filter, no fining.
6 Months Concrete Egg
Alcohol 12.5%, Residual Sugar 2.2g/liter, TA 5.4g/liter, pH 3.7 TSO2 18ppm