The vineyards from which this lush Pinot Noir originate from have their roots in the cooler regions of the Western Cape. Vineyards ranging from the high-elevations of the Ceres-Plateau on the Western Coast’s side to Elgin (60% of the blend), which boasts some of the coolest vineyards in South Africa with an elevation of up to 1,348 feet.

The bunches were sorted on arrival at the cellar where they were crushed and left to cold soak on the skins for three days. Wild yeast fermentation was allowed to start the fermentation. A selected Pinot Noir yeast strain was inoculated to complete the alcoholic fermentation that took place in small batches, including some in open-top 500-litre barrels. Gentle punch downs were done by hand. Fermentation completed. From here the wine was transferred to selected French oak barrels in which malolactic fermentation was completed. Barrel maturation took place for 12 months. For the final blend, a barrel selection was done: 15% first-fill, 30% second-fill, 40% third-fill and 15% fourth-fill French oak.