On the nose you are stuck by a luscious blend of ripe black fruits, cassis and cinnamon spice. Crunchy with rich tannins, it's balanced by juicy black cherries, more spice and warmth. It's well structured with great length.
Koen was mad enough, and has been proved brilliant enough, to have uniquely planted Elgin valley with Pinotage. His bio-dynamically farmed vineyard produces impeccably fine coastal fruit, hand-picked and naturally fermented, aged in second and third use demi muids. A gloriously precise, fresh and vibrant expression of this difficult grape and like no other in the Cape… which is why we choose to work with it. Hand-picked grapes in small 18 kg boxes, one night in the cool store (8°C) and than destemmed. Five days cold soak in our red fermentor, followed by spontaneous wild yeast fermentation. After fermentation, the grape-skins were slowly pressed in a stainless steel basket press (JLB 5). Natural malolactic fermentation in selected barrels. Maturation prior to release included 10 months on its natural fine lees - 40% new barrels. Barrel ageing without one racking, for 10 months; no fining and no filtering. Grapes are destemmed then have 6 days cold soak followed by spontaneous and very quick yeast fermentation.
Slow pressing and malolactic in selected French oak barrels and ageing for 11 months on fine lees. No fining, no filtering.