Trellised moderate yield sites located in Elgin on decomposed Table Mountain sandstone over white clay with decent quartzite deposits, and another rooted in decomposed Bokkeveld shale and iron stone rich clay soil. A concentrated and buxom vintage, despite the climatic chaos and general global pandemic – good winter rainfall, moderate spring with some wind during flowering causing uneven fruit set, followed by a relatively “normal” season with some inclement weather during the harvest – resulted in small clusters of fruit, great concentration, bold flavours, firm tannins and beautifully elegant wines.

The two clones of Pinot Noir – 777 & 115 – from the two different climats were separately vinified prior to blending.  All Elgin fruit was harvested mid-February based on taste, fully destemmed and crushed into temperature controlled small open top cement fermenters, allowed a day of cold soaking under a blanket of CO₂, inoculated with Pinot Noir specific yeasts, punchdown by hand over the week long cold-ferment, gently pressed into old 300L French barrels to finish fermentation and undergo malolactic conversion. The wine was matured for 11 months prior to a careful barrel selection and blending to stainless steel tank for a further 8 months to settle. Homogenised prior to bottling unfined and unfiltered. Only yeast and small amounts of sulphur are added during the process.