Donkiesbaai Pinot Noir 2018

Grenache Noir and Cinsault were left to ferment spontaneously throughout the Confederation. Spontaneous in this context means that no commercial yeasts have been added to the fermentation of the grapes and that the fermentation has been initiated exclusively by wild yeast naturally present in the environment and on the fruit. During fermentation, the cap is regularly immersed manually to transfer colour and concentration to the wine. The Syrah grapes were completely destemmed and fermented as whole berries without crushing. Once fermentation was complete, the three grape varieties matured separately for 12 months in French oak barrels, using no new wood. The wine was then blended and bottled.