Technical Specifications
Alcohol 13.0%
Residual Sugar 2.5 g/L
pH 3.38
Total Acidity 5.5 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Pinot Noir
Pinot Noir90%
Region Elgin
Soil Decomposed bokkeveld shale, Clay
Elevation 280.0 meters
Orientation North/South On Northeast And South Facing Slopes, Northwest/Southeast On The South Facing Slopes
Harvest Dates February 13 - March 13, 2023
Brix at Harvest 21.8°
Grape Clone 667, 777, 113, 115, PN5
Vine Age 3-33 years
Fermentation Vessels Oak Barrel, Wooden Vat, Stainless Steel
Natural Yeast Yes
Maceration 5 days
Oak Aging 9 months
Oak Types French
Production Details After a cold winter with good rainfall, fine growing conditions led to the 2023 harvest. Moderate day temperatures and cool nights were ideal for flavor development and retaining high natural acidities. Unseasonal rain in March presented challenging vineyard conditions. Precision vineyard management and logistical astuteness in the cellar ensured a healthy crop of optimal quality. The cool summer resulted in a late start to harvest, with Pinot noir picking commencing on February 13th and concluding on March 13th. Grapes were picked in the early morning and cooled overnight in cold storage to preserve freshness and health. Grapes were harvested between 21.8-23.4° Brix, with acidities between 6.2 and 7.8 g/l. For the Village Pinot noir, young vineyards are selected for their primary varietal character. Clones 115, 113, 777, and PN5 are used. Extensive individual berry-sorting was done by hand prior to destemming without crushing. Whole berries were transferred without pumping to fermentation tanks, followed by cold maceration at 12-14° Celsius for 5-6 days. Fermentation started spontaneously, with some batches inoculated with selected Burgundian yeast for sugar-to-alcohol conversion. The skin-cap was punched through by hand at least 3 times daily. After fermentation and pressing, the wine was transferred to older French oak barrels and 5,000 litre wooden vats for malolactic fermentation and maturation. A small portion remained in stainless steel for vivid freshness. The wine was matured for 9 months to add complexity and silkiness. After tasting and blending trials, the wine was blended, stabilized, and prepared for bottling. Production: 13,900 cases (x6). Release date: December 2023.
Tasting Notes
dark fruit, wild-brush, sour-cherry, cranberry, rose-petal
Food Pairing rosemary and mustard infused lamb, Asian style fish dishes, vegetarian lentil burgers
▸ Sources (1)
Producer Information
Website
Address
N2, Kromco Turn off, De Rust Estate, Grabouw, 7160, South Africa
Phone
+27 (0)21 844 0605
Email
Owner
Paul Clüver (Managing Director), Clüver Family
Cellarmaster
Andries Burger