Winemaker Notes
This is from low-vigour, stony, clay-rich soil, cool maritime mesoclimate, naturally tiny yields of well under 35 hl/ha and their philosophy of expressing our terroir in our wines – give rise to a certain tightness, tannin line and elevated length to balance the richness and generosity of their Pinot noir. Their Pinot noir is not overtly fruity, soft and "sweet" and it generally shows hints of that alluring savory "primal" character along with a dark, spicy, complex primary fruit perfume.
Professional Ratings
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Vinous
The 2023 Pinot Noir matured in one-third new French oak for 14 months. It has a fresh and perfumed bouquet, perhaps one of the most floral and potpourri-like that I have encountered in recent years. You could almost mistake this for a Grenache. Fresh and vibrant, the palate is medium-bodied with crunchy red fruit, a crisp line of acidity and a touch of sour cherry on the finish. Very fine.
Thin-skinned, finicky and temperamental, Pinot Noir is also one of the most rewarding grapes to grow and remains a labor of love for some of the greatest vignerons in Burgundy. Fairly adaptable but highly reflective of the environment in which it is grown, Pinot Noir prefers a cool climate and requires low yields to achieve high quality. Outside of France, outstanding examples come from in Oregon, California and throughout specific locations in wine-producing world. Somm Secret—André Tchelistcheff, California’s most influential post-Prohibition winemaker decidedly stayed away from the grape, claiming “God made Cabernet. The Devil made Pinot Noir.”
A relatively cool, maritime climate area, Walker Bay includes three important wards: Hemel-en-Aarde Valley, Upper Hemel-en-Aarde Valley and Hemel-en-Aarde Ridge. These sites benefit from the cooling ocean winds and are reputed for the production of Chardonnay, Pinot Noir and Pinotage.