The wine displays a beautiful, bright cherry red colour, offers aromas of cherries and red plum. The palate is round showing lovely spicy notes that are complemented by hints of earth and a nuance of spice and a silky-smooth finish.
Grapes are harvested at optimum ripeness at 23.5 Balling. They are handpicked and crushed into stainless steel fermentation tanks.
Cold maceration took place for 24 hours to enhance contact period and help with colour extraction. Afterwards the juice was inoculated with yeast to start alcoholic fermentation. Once the juice start fermenting, the pump overs can start, and most of these pump overs start during the strongest part of fermentation (23-10 balling) to ensure the best extraction. From 10 Balling downwards, pump overs are done twice a day depending on the extraction. This gets done to ensure no harsh tannis are extracted. After 5 Balling pump overs are stopped and the free run juice is used; this helps to ensure the Pinot Noir is more fruit driven with an elegant tannin structure. This process can take up to +- 7days. The wine will finish it malolactic fermentation in stainless steel tanks.