Grapes are hand-harvested between 22.8–23.8°B, of which 15% whole clusters are added to some of the tanks with a natural fermentation taking place, while other tanks are inoculated for fermentation. During fermentation, gentle extraction takes place with one pumpover a day and two manual punchdowns of the grape cap. A maximum temperature of 27°C is reached. On completion of fermentation, grapes are pressed and transferred into 228l French oak barrels. Malolactic fermentation is completed in the barrel and maturation takes place over 10 months.

Tasting notes by Sandy Harper CWM: “The translucent pomegranate colour of this wine is its initial allure. The intrigue continues onto the nose which reveals a kaleidoscope of aromas and flavours including ripe red berries and cherries, black plums, sage and a damp strawberry patch. The refined palate displays a mélange of red and black fruit with salted black olives and a delicious rhubarb tartness on the finish. The Cape Agulhus terroir provides the signature salty, savoury, lingering aftertaste. This elegant, well-crafted Pinot Noir is currently showing a treasure trove of primary aromas and flavours, but will reward those who allow it to reveal its true self in a couple of years to come.”

ANALYSIS: ALC 13% | TA 5.5 g/l | RS 2.9 g/l | pH 3.54