Pinot Noir 2023 Case
R1890,00
Partially whole-bunched fermented and gently pressed into French oak barriques for malolactic fermentation and maturation on the lees. The nose offers an enticing array of fresh strawberries, ripe cherries, and a hint of forest mushrooms. A complex wine delivering excellent balance between fruit and oak flavours, to be enjoyed with crispy duck, mushroom galette, salmon & trout
100% Pinot Noir
W.O. Elgin
The 2023 Vintage proved to be one of the most challenging of recent history. Many have 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. The month of March (which is traditionally the busiest period during harvest) saw over 600mls of rain, falling constantly over a three-week period. The harvest literally stopped for an entire month as we waited for the later-ripening varietals to assimilate the water and ripen, before the onslaught of fungal pressure.
Thankfully, we picked the Pinot Noir grapes grapes at around 22 Balling, 3 weeks before the rain was due to start. The berries were removed from the stems (though remained as whole-berries) and sent directly into open-top wooden fermenters of various sizes. The juice was cooled to about 12°C. As the juice and berries warmed up gradually over the following days a natural fermentation kicked in and continued for approximately 16 days. Once the natural fermentation was concluded the berries were left to macerate for a further 24 hours prior to racking the juice into French Oak barrels and a 40HL Foudre, where the wine matured on the lees for 9 months. 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 was then also racked into separate barrels. Prior to bottling a very specific selection of the barrels and Foudre was undertaken in order to achieve the final blend.
This process has resulted in a superbly elegant and feminine wine. 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, combined with a beautiful and bright Burgundy colour. The nine months maturation period on the lees in French Oak, really compliments 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 compliment 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
