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Winemaker: John and Tasha Seccombe
Grape Varieties: 100% Pinot Noir
Farming: Sustainable
Terroir: Sourced from a handful of vineyards in the Overberg region, where good soils (predominantly clay/shale and quartz/sandstone) and cool growing conditions combine to produce wonderful Pinot noir that is both rich and perfumed. They also source from a small parcel of organically farmed Pinot noir in the Bottelary hills on decomposed granite soil.
Winemaking: All ferments take place using wild yeasts, and without any additives (other than minimal SO2 at crush and during maturation). 40-60% of whole clusters are used in the fermentation to bring a natural structure and savouriness to the wines. Extraction is kept very gentle using a combination of pump-overs and punchdowns, and the wines spend about 30 days on skins in total to allow a gentle evolution of their structure.
Aging: The wines are matured for 9 months in a mix of older small French oak barrels to avoid a dominant oak character, and round out their structure before blending and bottling.
Tasting Notes: A light to medium bodied wine, with smoky and sweet aromas of crushed strawberries and singed oregano. The palate is approachable and complex, with soft light tannins, notes of ripe red cherries and hints of graphite on the finish.
