AROMAS: When we give it a sniff, we pick up all sorts of things — it’s so exciting. That’s also kind of what makes Pinot so enchanting. It’s a whole mix of aromas that don’t even sound appetising when listed together… and yet, all you want to do is keep sniffing. There’s the scent of dried oak leaves, a touch of fennel, red cherries, raspberry candy, a faint hint of mushrooms, and a little shock of aromatic cedarwood.

PALATE: When we actually get to taste it… it’s so gloriously clean. Bright, fresh cherry fruit, red plum, and a touch of soft, sweet strawberry fruit chews. And just when you think it’s all a bit too pretty, in come little notes of salted citrus rind and that faint mushroom umami touch. Honestly, in a blind tasting, this could go toe-to-toe with Pinots twice the price.

100% Pinot Noir. Wine of Origin Elgin.
The bunches are chilled to 3ºC before being sorted on a conveyor and de-stemmed. Berries are then hand sorted, before cold maceration ensues for 3 to 6 days at 8ºC. Slower-fermenting cultured yeasts are used for some of the fermentations, while ±80% of the blend is naturally/wild fermented.
Fermentation temperatures vary between 26–30ºC, depending on the nature of the sites. After pressing, the wine is racked and left to complete its malolactic fermentation and maturation in oak barriques.

100% Pinot Noir, Alc. 13.88%, Acidity 5.5 g/l, pH 3.51, Residual Sugar 2.4 g/l, Clones PN 115, 667.