100% Pinot Noir
Winemaker – Nico Grobler
–– Origin – Elgin Valley
– Vinification – 30% Whole bunch fermented. 10 Day cold soaking before fermentation.
Spontaneous fermentation in small open fermenters. One to two punch downs per day.
Fermentation temperatures around 28 – 32°C. Soft pressing and settling for one week
before going to barrels
– 10 months in Oak, 228L, 300L and 500L ‘untoasted’ barrels. All 2nd, 3rd and 4th fill. Oak
from forest Pierre du Bourgogne. Barrels are custom made for La Brune by Nico and Bruno
– Aging Potential – 4 to 7 years.