The 2017 vintage was excellent due to the abundance of sunshine hours throughout the growing season and a high diurnal range. As a result, winemaker were privileged to be able to work with fruit yielding a combination of fresh fruit flavors and ripeness. For this pinot noir, a small parcel of grapes from the Upper Hemel en Aarde Valley was vinified in a way that is fundamentally true to Boekenhoutskloof philosophy. Initially, the grapes were transported in small lug boxes from the Hemel en Aarde Valley to the winery in Franschhoek in refrigerated trucks.
Vinification and maturation
There, a careful triage (selection process) took place, to ensure that only healthy whole berries were transferred into our concrete fermenters. A portion of the grapes was destemmed, leaving a whole-cluster component of about 20% with no additions being made.
After spontaneous fermentation took place, the wine was basket-pressed into 225L neutral French barriques where it underwent élevage for up to 16 months, including a prolonged malolactic fermentation under low temperatures. This unique approach to vinification and élevage yielded a wine that showcases ripe fruit, pure aromatics, and perfume, as well as the tension and structure of this fragile and seductive variety. Dark fruit flavors layered with austerity and tension add a certain intrigue to this pinot noir.