Wine Making

After spending many years focusing on Pinot from every site in the Western Cape, from Paarl to the Outeniqua Mountains, it was clear that the Elgin Valley was the place that best suited the style of wines that we liked to make. Given the threat of global warming on our craft, it seems more and more likely that cool climates are necessary to produce wines of finesse, purity and vibrancy. Most of the attention is on ‘farming for flavour’ where vineyard husbandry is the focus, which means less intervention in the winery, where more natural wines with minimal applications of fermentation aids, finings and must adaptations are required. The naturally higher levels of acidity and lower pH means cleaner wines with minimal bacterial spoilage. Lower alcohols and elevated levels of aromatic compounds are also evident. All the parcels of grapes that are delivered to the cellar are kept apart and treated as single units from crush to blending. In this way, the integrity of site idiosyncrasies and flavour profiles are maintained. A small stainless steel basket press and predominantly small, older French oak barrels to maximise the variety’s attributes.