Walker Bay

Red cherry, cranberry, rose and lavender accompany a dense, focused Pinot Noir with fine, grippy tannins and fruit weight. Fruit from coastal Hemel-en-Aarde sites and a high-altitude inland vineyard is harvested by hand. Approximately half is destemmed and half remains in whole clusters. Natural fermentation precedes four weeks of maceration, followed by nine months in lightly toasted French-oak barrels. The wine carries fourteen percent alcohol.