Wine Making

After spending many years focusing on Pinot from every site in the Western Cape, from Stellenbosch 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 create. 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. This 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 expressive red fruit and mineral texture. 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 lots from crush to blending. In this way, the integrity of site characteristics and flavour profiles are continued. A small stainless steel basket press and predominantly small French oak casks for red wines maximise the variety’s classic attributes.