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The Valley Pinot Noir

La Brune, The Valley Pinot Noir 2016

R135

14 in stock

Notes

There seems to be a surge in quality Pinot Noir releases at the moment. This is great news for the consumer as Pinot offers so much but usually comes with a ‘Pinot tax’. Enter Nico Grobler – an extremely accomplished winemaker that still, somehow, flies under the radar.

Responsible for the multi-award-winning Eikendal wines, Nico and his wife have set up La Brune in Elgin and focus solely on Pinot Noir. Hell-bent on making wines with natural acidity, his value Pinot is a great demonstration of this. The La Brune, The Valley Pinot Noir 2016 is bright, offering fresh drinking, and made very much in the style of a Bourgogne Rouge. It has a wonderful nuance of dried cherry fruit, fresh acidity and a subtle earthy undertow. This light red is wonderful on its own but also great with food.

Vinification:
Grapes are picked by hand and placed in small 20kg crates. They are cooled to 1˚C, most are de-stemmed (but not crushed). Twenty per cent whole bunches is added to clone 667 and 10% to clone 777. Each clone is vinified separately. The berries are pre-soaked for up to 15 days in small open fermenters. This is to infuse with flavour and colour creating elegance, finesse, freshness and purity. Fermentation is allowed to start and finish spontaneously with wild yeast. Extraction during fermentation is done by gently walking through the fermenting wine once or twice a day. This enhances flavour and structure with minimum extraction. Fermentation is long and slow, with temperatures stable at approximately 30˚C. Once grapes are fermented dry, they are softly pressed out and left to settle down in a stainless steel tank with cooling for up to 2 weeks. Pre- MLF wine is then free flowed into old 500L barrels (Untoasted Burgundian Oak), and left to go through MLF. Wine will not leave the barrel again until it is blended for bottling (after approximately 12-14 months).

Tasting notes:
'The Valley Pinot Noir is all about attitude. Blended from the best Pinot Noir clones (PN 777 and PN 667) in the Elgin Valley this wine is a bit in your face and quickly lets you know what it is about. Rich fruit on the nose with some perfume and orange peel. It is vibrant, full of energy and pulls you right into that glass. After dreaming for a while you take that first sip and are blown away. Big mid-palate from the PN 777 which is a bit rich with some ripe red fruit, but then PN 667 comes through and tightens up the palate and adds that freshness, length and minerality. You find yourself finishing the glass so quickly… It is simple: great Pinot makes you thirsty!'. – Nico Grobler, winemaker

Analysis:
Alc: 13.0% RS: 2.2 g/L TA: 5.0 g/L pH: 3.6

There seems to be a surge in quality Pinot Noir releases at the moment. This is great news for the consumer as Pinot offers so much but usually comes with a ‘Pinot tax’. Enter Nico Grobler – an extremely accomplished winemaker that still, somehow, flies under the radar.

Responsible for the multi-award-winning Eikendal wines, Nico and his wife have set up La Brune in Elgin and focus solely on Pinot Noir. Hell-bent on making wines with natural acidity, his value Pinot is a great demonstration of this. The La Brune, The Valley Pinot Noir 2016 is bright, offering fresh drinking, and made very much in the style of a Bourgogne Rouge. It has a wonderful nuance of dried cherry fruit, fresh acidity and a subtle earthy undertow. This light red is wonderful on its own but also great with food.

Vinification:
Grapes are picked by hand and placed in small 20kg crates. They are cooled to 1˚C, most are de-stemmed (but not crushed). Twenty per cent whole bunches is added to clone 667 and 10% to clone 777. Each clone is vinified separately. The berries are pre-soaked for up to 15 days in small open fermenters. This is to infuse with flavour and colour creating elegance, finesse, freshness and purity. Fermentation is allowed to start and finish spontaneously with wild yeast. Extraction during fermentation is done by gently walking through the fermenting wine once or twice a day. This enhances flavour and structure with minimum extraction. Fermentation is long and slow, with temperatures stable at approximately 30˚C. Once grapes are fermented dry, they are softly pressed out and left to settle down in a stainless steel tank with cooling for up to 2 weeks. Pre- MLF wine is then free flowed into old 500L barrels (Untoasted Burgundian Oak), and left to go through MLF. Wine will not leave the barrel again until it is blended for bottling (after approximately 12-14 months).

Tasting notes:
'The Valley Pinot Noir is all about attitude. Blended from the best Pinot Noir clones (PN 777 and PN 667) in the Elgin Valley this wine is a bit in your face and quickly lets you know what it is about. Rich fruit on the nose with some perfume and orange peel. It is vibrant, full of energy and pulls you right into that glass. After dreaming for a while you take that first sip and are blown away. Big mid-palate from the PN 777 which is a bit rich with some ripe red fruit, but then PN 667 comes through and tightens up the palate and adds that freshness, length and minerality. You find yourself finishing the glass so quickly… It is simple: great Pinot makes you thirsty!'. – Nico Grobler, winemaker

Analysis:
Alc: 13.0% RS: 2.2 g/L TA: 5.0 g/L pH: 3.6

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Country

ZA

Region

Elgin

Style

Red

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