This wine shows aromas of dark red fruits and dried naartjie zest, with underlying herbal and cinnamon bark tones. In the mouth it is richly balanced showing good acidity and fine tannins, these being balanced out by generous red fruit and citrus. The finish is satisfyingly dry with a touch of spice and earthiness.

The winemaking is as minimal as possible. All the ferments take place using wild yeasts, and no additives are used (barring some SO2 at crush and during maturation). 60-80% of whole clusters are used in the fermentation to bring a natural structure and savoriness to the wines. Extraction is kept very gentle using a combination of pump-overs and punch-downs, and the time on skins is relatively limited to about 18 days overall.

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: Highly perfumed nose with red fruit (pomegranate, raspberry, mulberry), dried naartjie (citrus) zest, and herbal hints. Features a dense yet elegant core of fruit, including redcurrant and plum, with a savoury, complex texture. Well-balanced with integrated acidity, fine powdery/silky tannins, and a fresh mouthfeel. Satisfyingly dry, earthy, and spiced (nutmeg), with a touch of blood orange.

Food Pairing: Versatile, medium-bodied red with bright red fruit, savory spice, and fine, silky tannins, making it an excellent match for dishes with earthy or savoury components. Duck: Pan-fried duck breast is highly recommended to complement the wine's rich fruit and savoury notes. Game & Red Meat: Pair with venison (such as deer) or veal, especially when served with a red wine and black pepper reduction. Roasted Vegetables: Roasted Mediterranean vegetables bring out the earthy and herbal notes, including hints of pine needle and wild herbs in the wine. Earthier Dishes: Mushroom risotto or dishes featuring sautéed wild mushrooms work well with the Pinot Noir's savoury profile.