Before planting his Pinot Noir, the winemaker – the great Swiss vintner Jean-Claude Martin – took painstaking care over the aspect, sun and orientation of the rows. And he selected one of the best cultivars for its adaptation to the South-African terroir. Fermentation is traditional, followed by malolactic fermentation in barrels. Aged for 12 months. Gentle filtering before bottling. Very fragrant, the nose brings together seductive red fruits with notes of vanilla and wood spice. The flavours follow on the elegant palate where the refined raspberry and mushroom flavours are supported by soft tannins.