Leon informs me:
"Philosophy – The simple moniker of Pinot Noir belies the complexities of this bottling: as this wine is the culmination of the years’ work, an expression of the vintage via a most fickle variety & represents our best five barrels of cool climate climats of Pinot.
Vineyard – A trellised moderate yield site of clone 777 rooted in decomposed Table Mountain sandstone along the Palmiet River combines with clone 115 wedged into ancient Bokkeveld shale over red clay along the Highland Road ridge. All fruit was hand harvested at dawn. Quite possibly the most tempestuous vintage in the Cape – super low winter rainfall, early spring, hot summer, heat waves & erratic weather – resulted in small clusters of fruit, great
concentration & very typical lithe ‘n aromatic Pinot.
Vinification – The two clones of Pinot Noir – 777 & 115 - were separately vinified
prior to blending. The hand harvested fruit was destemmed & crushed into temperature controlled small open top
cement fermenters, allowed a half a day or more of cold soaking, prior to being inoculated with Pinot specific yeasts,
pigeaged by hand over the five day cold ferment, gently pressed into old 300L French oak hogsheads to finish
fermentation & undergo malo-lactic. Post malo-lactic the two climats of Elgin Pinot were blended & matured for 9 months prior to blending trials, completing the final barrel blend & bottled unfined, unfiltered. Only yeast & small amounts of sulphur are added during the process.
Wine – Multi-layered, slowly unfurling its complexities, exotic aromatics & showcasing the exceptional sites from
which the fruit originates; deserving of accompaniment by fine rustic country fare - grilled duck breasts, braised lamb shoulder, beef Wellington, coq au vin or simply a sirloin on the braai; good company & much cheer. Decant in youth or cellar to experience its full potential in the next half decade or more to come."
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