The grapes were picked at optimal ripeness and cooled overnight to 4 degrees celsius. The next morning the grapes were pressed as whole bunches. The juice underwent spontaneous fermentation in older French oak as well as 40% new barrels. Deep winter the wine received one sulfur addition. 10 months on the leese, blended and bottled.
Every one of Pieter’s wines is a story, rather than a grape variety, and it’s the juice inside the bottle which reveals that story. He doesn’t own any vines, but instead scours South Africa’s winelands for top-quality fruit that has somehow slipped under the radar, now sourcing from nearly 70 sites. Some years he’ll make 20 wines, other years 35. With the benefit of anonymity, variety and regional identity take a back seat while parcel expression does the driving. These are some of South Africa’s most original wines, made by one of South Africa’s most original winemakers