South Africa, Elgin Valley
Pinot Noir
94 pts Decanter Points
91 pts Tim Atkin
Silver International Wine Challenge (IWC)
Silver MUNDUS vini award
South African Report 2020
Two farms in Elgin, both between 400 and 500 metres, supply the grapes for this 10% whole bunch-fermented Pinot Noir. New to the range in 2018, it's textured, aromatic and alluring, all wild strawberry fruit, savoury tannins and nuanced oak. 2021-23
Tim Atkin
13.5%
dry
At Old Road Wine Co. we produce wines that pay homage to our winelands’ heritage of prized old vines and fascinating, unique stories. Pinot Noir, also known as the heartbreak grape, has kept growers and winemakers spellbound for ages, demanding skill, fervour and devotion from those brave enough to pursue it. But in the cool, misty valley of Elgin, it has found a place to thrive. The Old Road Wine Co. Elgin Pinot Noir delivers exceptional freshness, purity and intensity.
Pinot Noir is known as the heartbreak grape for good reason. Difficult to cultivate, it has kept growers and winemakers spellbound for ages, demanding all their skill, sweat and devotion. But in the cool, misty valley of Elgin, Pinot Noir has found a place to thrive. Here low temperatures and slow growth help the vines to deliver exceptional freshness, purity and intensity. The vineyards are managed for ultra-premium quality, which includes applying crop thinning, bunch sorting and harvesting grapes at full ripeness during the coolest time of day.
Ryan Puttick
Berry sorting is performed upon arrival at the cellar to ensure that only the finest quality grapes are vinified. A cold maceration follows where the grapes are left to soak on the skins for two days for good colour and flavour extraction. Wild fermentation is then allowed to ensue, with a selected Pinot Noir yeast strain added later to complete alcoholic fermentation. With the fermentation complete, the free run juice is allowed to drain naturally overnight – no mechanical pressing takes place. From here the wine is transferred to selected French oak barrels for malolactic fermentation. After 12 months maturation, the wine is blended using components from the different barrels.
