This Pinot Noir is a complex example and goes well with a classic French cassoulet with duck, pork, beans and chorizo.

High on the Witzenberg, within easy reach of Ceres, at an altitude of 960 meters above sea level, this unique 'appellation' in South Africa, with a continental climate and often winter temperatures that fall below freezing point. The cool night temperatures and hot day temperatures during the growing season result in slower ripening and more concentrated fruit. The well-drained, yellow slate soils are often covered with a layer of snow in winter, which provide the perfect conditions for the vines to remain dormant, a much-needed rest before the growing season. 30% of the hand-picked harvest was destemmed, while the remaining 70% was fermented as whole bunches of grapes. Before fermentation, the mash was subjected to cold maceration for 4 days, then inoculated with yeasts and fermentation was initiated. The must was gently pumped twice a day using the aerated pumping process to achieve better color extraction and tannin development. After gentle basket pressing, the wine was transferred to new French oak barrels for malolactic fermentation before maturing for 13 months in a combination of new and older barrels.

Allergy information: Contains sulfites