Craig Wessels makes his ever-improving Pinot Noir from a single block planted with clones 113, 115 and 777. Picked in three stages, it’s the most complete release yet: savoury, scented and finely oaked, with 20% whole bunch spice, silky tannins and wild strawberry and pomegranate fruit. Very promising indeed. 94/100 2021-26 Tim Atkin MW
Medium-intensity garnet. (Writing these notes I thought this was a 2018!) Much sweeter, fresher, fruitier and more youthful on the nose than the 2017. Attractive perfume. Very nice balance between sweet raspberry fruit and acidity. Fine tannins suggest this wine has an exciting future. Neat finish. 16.5 Jancis Robinson MW
Le Luc Vineyard
Our farm is in the cooler Hemel-en-Aarde Valley. The soils are granite based, and our vineyards are positioned mid slope at an elevation of 850ft. The cold South Atlantic Ocean is 5km away and acts as a giant air-conditioner. This pinot bears the name of its vineyard and is registered as a Single Vineyard. Slope is north, facing. Shallow top soils vary from light, well drained gravel loam to mineral-rich koffie klip (coffee stone). Below this is decomposed granite clay.
Two harvests were done a few days apart in early February. Grapes were hand-picked and lightly destemmed, leaving some whole cluster, then naturally fermented in small, open top oak vats. No punchdowns or pumpovers. The cap was kept healthy by wetting the skins by hand. After a natural yeast fermentation, the skins were gently pressed in our old wooden basket press. The wine then went into French oak barriques (25% new) where it was raised sur lie and undisturbed for 12 months. It was then racked from barrel and allowed a few more months to integrate in stainless steel tanks, no fining.