Red Fruit, Pepper / Spice, Mineral, Concentrated / Preserved Fruit, and Floral, Sweet Spice and Woody
BODY: Medium
DRYNESS: Dry
ACIDITY: Medium +
TANNIN: Medium
ALCOHOL (%): Pronounced (12-14%)
Origin: Cape South Coast (Hermanus, Elgin, Walker Bay & More), South Africa
Grape Varietals:
Pinot Noir (Pinot Nero)
Winemaking:
Maturation: 13-18 Months Oak Barrels
Awards:
WESTERN FOOD PAIRING
Charcuterie platter, beef tartare, lamb stew
ASIAN FOOD PAIRING
Grape Varietals & Region: 100% Pinot Noir from Elgin, South Africa.
Taste Profile: Perfumed, with flavours of orange peel and strawberry, this elegant Pinot Noir has notes of forest floor and mushroom, a mineral core coated with some beautiful texture and red fruit and a long pure finish.
WInemaking Process: 40% Whole bunch fermented. 20 Day cold soaking before fermentation. Spontaneous fermentation in small open fermenters. One to two punch downs per day. Fermentation temperatures around 28 - 32°C. Soft pressing and settling for one week before going to barrels. 12 months, 300L 'untoasted' barrels. 60% new rest 2nd and 3rd fill. Oak from forest Pierre du Bourgogne. Barrels are custom made for La Brune by Nico and Bruno Lorenzon.
