Pinot Noir grapes were harvested by hand, and the whole clusters were placed into small one-ton fermenters and kept in an anaerobic environment to preserve freshness. Fermentation occurred naturally at 85°F over 14 days, with close monitoring of pH throughout. Once dry, the wine was gently pressed with its full lees into a 25hL concrete egg, where it matured for 12 months before being bottled directly from the vessel with only a small addition of sulfur. Unfined and unfiltered, it pours a vibrant strawberry color and shows fresh aromas of red berries, spices, and alluring woodland notes. The palate is fruit-forward and fresh, with subtle Negroni-like bitter undertones.
Winery: Mother Rock Wines
Region: Western Cape
Varietal(s): Pinot Noir
Alcohol: 13%
