Pinot Noir 2024 Case
R1890,00
A complex and layered wine. Whole berry fermentation took place in large, open French oak vats using only indigenous yeasts from the vineyards. A slow, cool fermentation incorporating manual punchdowns has resulted in this superbly balanced wine. Wild, dark-berry fruits and a hint of raspberry intermingle with supple, well-rounded tannins offering a slightly earthy texture on the long-lingering finish. Naturally fermented and matured in Foudres, Vats and Barrels for 10 months prior to bottling.
100% Pinot Noir
W.O. Elgin
The 2024 harvest got off to a nervous start as we encountered a mini-heat-wave at the end of January. This caused some severe, localised wildfires. Thankfully, the fires were brought under control within a couple of days, followed by a nice downpour to quench them. However, it is often not the fires themselves that damage the harvest’s potential; smoke-taint poses the real risk. If the vineyard became covered by smoke, there was a real possibility of it penetrating the skins (not to mention residual ash ending up in the juice and fermentations). Fortunately, the Palmiet River protected the vineyards as a natural barrier.
After conducting numerous sample tests, we confirmed the vineyards were smoke-taint-free. The rest of the harvest continued without further weather shocks, and each varietal ripened along its desired path. The Pinot Noir grapes were the second to ripen (after the Chardonnay) and kicked off on 14 February – just in time for Valentine’s Day!
Coming from +20 year old vines on the farm, comprising 3 different clones: 113 / 115 and 777. Each clone went through harvesting and fermentation separately to enhance the benefits of its individual character. After removing the berries from the stems (while keeping them whole), they went straight into open-top wooden fermenters of various sizes. As the juice and berries warmed gradually over the following days, natural fermentation began and continued for approximately 14 days. After fermentation finished, the berries continued to macerate for 36 hours before racking the juice into French Oak barrels and a 40HL Foudre.
Once the free-run wine was racked into barrel, the remaining skins / berries were sent to the press for a gentle pressing. The press wine then entered separate barrels, where it matured on the lees for 11 months. Prior to bottling, a very specific selection of the clones in barrels and Foudre was undertaken to achieve the final blend.
Due to the whole-berry fermentation, the process focused on enhancing the wine’s elegance. Fruit-driven and fresh, this wine offers red-berry flavours (raspberries and wild strawberries). Additionally, it has a balanced, textured mid-palate, supported by soft, supple, well-rounded tannins. The separation of the clones during fermentation produced an interesting effect: the 777 provides structure and colour (the skeleton). The 113 and 115 bring the fruit profile and texture (the flesh). Blending these components together results in a light, fruity style with good length and depth. Serve this complex wine slightly chilled on a warm afternoon to enjoy its full character. The process produced a superbly elegant and feminine wine. Only 8% new wood was used so as not to dominate the flavour and texture of the Pinot Noir grape.
The complex flavours and textures will go down a treat with all kinds of food such as fish (salmon or trout), gamey meat (especially duck or ostrich), juicy beef fillet, pork ribs, an assortment of cured ham and any cheese (the smellier the better!). It will even compliment a dark chocolate mousse with a honeycomb tuille or a blackberry and apple crumble. Best consumed throughout the day…
Alc:13.5% • RS:1.9• TA:5.1 • pH:3.55 • FSO2:24 • TSO2:66
