Pinot Noir 2023 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 2023 vintage proved one of the most challenging in recent history. Many described it as a year of two harvests: before the rain and after the rain. Though we expect cooler temperatures and higher rainfall than most other wine-producing regions, the 2023 harvest was extremely challenging. In March, traditionally the busiest harvest month, over 600 ml of rain fell constantly over three weeks. The harvest stopped for an entire month while we waited for later-ripening varietals to assimilate the water and ripen, before the onslaught of fungal pressure.
Thankfully, we picked the Pinot Noir grapes at around 22 Balling, three weeks before the rain began. We removed the berries from the stems but kept them whole and placed them directly into open-top wooden fermenters of various sizes. The juice was cooled to about 12°C. As the juice and berries warmed gradually, natural fermentation began and continued for 16 days. After fermentation, we left the berries to macerate for a further 24 hours before we racked the juice into French oak barrels and a 40 HL foudre, where the wine matured on the lees for nine months. Once we racked the free-run wine into barrel, we sent the remaining skins and berries to the press for a gentle pressing. We then racked the press-wine into separate barrels. Before bottling, we selected specific barrels and the foudre to create the final blend.
This process produced a superbly elegant and feminine wine. It is supple, well-balanced, with a layered mid-palate that gives way to a silky finish. Savoury, wild, dark-red-berry fruits dominate the nose and palate, complemented by a bright Burgundy colour. Nine months on the lees in French Oak really complements the body of the wine and the wood is superbly well-integrated. Only 5% new wood was used so as not to dominate the flavour and texture of the Pinot Noir grape.
I would recommend slightly chilling the wine on a warm afternoon, as a delicious aperitif, easily consumed on its own. However, the complex flavours and textures will go down a treat with all kinds of food such as fish, gamey meat (especially duck), juicy beef fillet, pork ribs, an assortment of cured ham and any cheese (the smellier the better!). It will even complement a dark chocolate mousse with a honeycomb tuille. Best consumed throughout the day…
Alc:13.5% • RS:1.9• TA:5.1 • pH:3.55 • FSO2:24 • TSO2:66
