The La Brune Chardonnay is 50% destemmed and 50% whole-bunch pressed, allowing natural fermentation, and raised for 12 months in 228-litre 'untoasted' barrels'. The wine sees 30% new oak, the rest second and third fill. The 2023 vintage was produced from two vineyards in Elgin and is a blend of clones CY95 (60%) and CY548 (40%).
The La Brune Pinot Noir is from a 10 000-vine-per-hectare single vineyard planted to five different clones. 2023 is a blend of 50% PN115, 35% PN113 and a dash of PN459, and the soil is ferricrete with a bit of clay. There is 80% whole bunch – up significantly from previous vintages to add tannic grip. 'This is the vintage where I learned so much – a game changer,' says Nico, commenting that is was the most challenging since he started making wine in 2005. The wine spends 12 months in 228-litre 'untoasted' barrels. As with the Chardonnay, the oak is from the Pierre du Bourgogne forest and barrels are custom made for La Brune.
