Cloud Haven Pinot Noir 2024
R159,00 – R954,00
Lending itself perfectly to the preferred growing conditions for Pinot Noir, this wine underwent 100% whole bunch (Carbonic) fermentation in a stainless steel tank and matured for 8 months on its lees (15% in 4th fill French barrels). The result, a soft, silky, fruit-flavoured and refreshing style of wine, perfect for quenching one’s thirst at any given time of the day or week!
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, which resulted in some pretty severe, localized wild-fires. Thankfully, these were brought under control within a couple of days, followed by a nice downpour to quench the embers. Often, it is not the fires themselves that damage the harvests potential, it is smoke-taint. In the event of the vineyard becoming covered by smoke there is a real possibility of this smoke penetrating the skins (not to mention any residual ash that may end up in the juice and fermentations). Thankfully, the Palmiet River acted as a natural barrier and after numerous sample tests, the vineyards were declared smoke-taint-free. The rest of the harvest continued without any further weather- shocks and each varietal ripened along its desired path, all in the correct order. The Pinot Noir grapes were the second to ripen (after the Chardonnay) and kicked off on the 14th February – just in time for Valentine’s Day!
We picked the younger blocks first and at a slightly lower sugar content level than for the EVPN. The grapes were looking extremely healthy and turgid with juice, at a Balling of about 21°B, which has resulted in a lower alcohol. The grapes were picked early in the morning and the whole-berries were removed from the stems and sent directly into a stainless steel tank as well as a small 1,300L open wooden vat, where they were chilled down to about 10°C and left to their own devices for a few days. As the temperature of the grapes (and a little juice) rose a few degree’s, the wild fermentation kicked in and the fermentation started. We kept the temperature pretty low, never exceed a peak of about 22°C, with two punch-downs a day and the occasional pump-over (once there was sufficient juice available). The benefit of keeping the berries whole (as opposed to crushed) is that the fermentation tends to favour a fruitier style of wine with slightly less colour and a gentler extraction. The ferment lasted just over 10 days and the free run was then drained off into a separate steel tank. The grapes skins were then pressed ever so gently and the wine from the press was directed in to wooden barrels for MLF and maturation. The wine spent a further 8 months in tank and barrel, on its lees and was bottled just in time for the summer holidays (end Nov 2024). THE WINE This has resulted in a soft, silky, red-berry-fruit-driven wine with an alcohol of 12.5%. Refreshing and thirst-quenching, this wine is perfect when served slightly chilled, at any time of the day. It is light enough to be drunk on its own but has just enough depth of character to accompany an array of foods.
This has resulted in a soft, silky, red-berry-fruit-driven wine with an alcohol of
12.5%. Refreshing and thirst-quenching, this wine is perfect when served slightly
chilled, at any time of the day. It is light enough to be drunk on its own but has just
enough depth of character to accompany an array of foods.
From smoked salmon for breakfast, to pulled-pork in an apple and blackcurrant sauce at dinner, this really is a diverse wine. To be sipped next to a pool while enjoying a charcuterie platter with soft cheese, or even with a slice of Parma-ham and melon, sprinkled with black pepper. The choices of nibbles to be enjoyed with this wine are endless…
Alcohol: 12.5% • Total acid: 5.2 • Residual sugar: 2.8 • pH: 3.54 FSO2: 19 • TSO2: 84
