Tasting Notes: The wine has a bold rich colour. This hints at a more substantial style of Pinot noir. On the nose Spicy Oak gives way to violets and forest floor. The entry is silky. The mid-palate weight of this wine is remarkable. There are, baked plums and morello cherries to be discovered. The youthfulness of this wine is revealed by the cocoa powder tannins that develop along with hints of dark chocolate and strawberry.

Viniculture: Pinot Noir comes from a 3.25ha vineyard planted to two different clones. Hand harvested, destemmed, fermented in open fermenters for a period of ten days, utilising ambient yeasts and delestage to coax both flavour and colour from the fruit. The must was lightly pressed, racked off into French oak barrique (20% new) and malo-lactic fermentation occurs in barrique. The wine was barrel matured for a period of eleven months and lightly filtered prior to bottling to maintain the wines integrity and delicate Pinot flavour spectrum.

Winemaker: Richard Kershaw MW and Dudley Wilson

Vine clones: 115 and 777 on R110 rootstock

Block: Grapes from 4 selected East and North facing blocks

Soil: Table Mountain Sandstone with 10% Clay

Balling at Harvest: 23.3

Coopers: Tonnellerie Berger, F. Frère & Vicard; tight grain with medium toast 228L barrels

Maturation: 11 months in 20% new wood

Packaging: Cases of 6 x 750 ml bottles

Vegan: Yes

Awards: IWC Gold 95 points, Top100 Double Platinum, Jancis Robinson 17.5, Decanter WWA Silver, WineMag | 93 points