Cloud Haven Pinot Noir 2024 Case
R954,00
Lending itself perfectly to the preferred growing conditions for Pinot Noir, this wine underwent whole-berry fermentation in a stainless-steel tank. It then sat on its lees for a further 8 months, prior to bottling. The result, a soft, silky, fruit-forward and refreshing style of wine, perfect for quenching one’s thirst and at any given time of day or week.
100% Pinot Noir
W.O. Elgin
The 2024 harvest got off to a nervous start when a mini-heatwave hit at the end of January, triggering some severe, localised wildfires. Thankfully, these were brought under control within a couple of days, followed by a nice downpour to quench the embers. Often, fires themselves do not damage a harvest—it is smoke taint that poses the real threat. In the event of smoke covering the vineyard, there is a real possibility of it penetrating the grape skins, not to mention any residual ash ending up in the juice and fermentations. Fortunately, the Palmiet River acted as a natural barrier, and after numerous tests, we declared the vineyards smoke-taint-free. The rest of the harvest continued smoothly, with each varietal ripening 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 looked extremely healthy and turgid with juice, at about 21 °B, thus yielding a lower alcohol content. We harvested early in the morning and removed the whole berries from the stems. Then, we transferred the whole berries directly to a stainless-steel tank and a small 1300 L open wooden vat. There, we chilled them to about 10 °C and allowed them to soak for a few days. As the temperature of the grapes (and a little juice) rose a few degrees, the wild fermentation kicked in. We kept the temperature pretty low, never exceeding 22 °C. In addition, we performed two punch-downs daily and occasional pump-overs once sufficient juice developed. Fermentation lasted just over 10 days, after which we drained the free-run into a separate steel tank. We gently pressed the skins, directing the wine from the press into wooden barrels for malolactic fermentation and maturation. The wine spent a further eight months on lees in tank and barrel before bottling at the end of November 2024—just in time for summer.
Lending itself perfectly to the preferred growing conditions for Pinot Noir, this wine underwent whole-berry fermentation in a stainless-steel tank. It then sat on its lees for a further 8 months, prior to bottling. This has resulted in a soft, silky, red-berry-fruit-driven wine with an alcohol content 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
