For this Pinot Noir, a small parcel of grapes from the Upper Hemel en Aarde Valley was vinified in a way that is fundamentally true to our philosophy. Initially, the grapes were transported in small lug boxes from the Hemel en Aarde Valley to our winery in Franschhoek in refrigerated trucks.
There, a careful triage (selection process) took place, to ensure that only healthy whole berries were transferred into our concrete fermenters. A portion of the grapes was destemmed, leaving a whole-cluster component of about 20% with no additions being made.
After spontaneous fermentation took placet, the wine was basket-pressed into 225L neutral French barriques where it underwent elevage for up to 16 months, including a prolonged malolactic fermentation under low temperatures.