A delicate but intense Pinot from Elgin. A must try

The Pinot Noir is grown on five distinct blocks across a single slope at Habibi Farm. The slope's slight convexity gives aspects ranging from south to southeast. The 3.12 hectares of vines were planted in 2010, making them 15 years old at the 2025 harvest. The vines are rooted in ancient Bokkeveld shale soils rich in clay and trained for airflow, sun moderation and optimal ripening. Clones 667 and 777 benefit from Elgin's hallmark misty mornings and cool summer days, which ensure slow ripening and fine structure without sacrificing fruit purity.

The fruit was hand harvested from 11 to 13 February, destemmed and gravity-fed into tulip-shaped concrete vessels. Whole berries were preserved for a gentle fermentation, with ten days on skins and delicate pump-overs twice daily to extract structure without overworking the fruit. Malolactic conversion occurred spontaneously in 300L Burgundian oak barrels (20% new). The wine stayed on its lees for 11 months without racking, allowing ample time to build texture.

Tasting Notes: Is unusually powerful without ever being forceful. The nose is fragrant with raspberry, fresh fennel and red cherry, leading into a palate of rare concentration for the cultivar. Cedar spice frames vivid raspberry and cherry fruit, which seems to gain intensity as the palate unfolds. The tannins are fine, with a pleasant cocoa-powder texture. The long, savoury finish lets the herbal fennel notes linger alongside richer touches of morello cherry. Serve slightly cool, around 14 to 16°C, and give it a little time in the glass.

Food Pairing: Bright red fruit, savoury herbal notes and fine tannins make this an elegant partner for poultry, game and earthy dishes. Ideal matches include: Pan-roasted duck breast with cherry or plum jus. Herb-roasted free-range chicken. Quail or guinea fowl. Wild mushroom tart or mushroom risotto. Seared tuna or oven-roasted salmon. Roasted beetroot and goat's cheese salad. Charcuterie, and soft cheeses such as Camembert. The savoury fennel and cedar character also works well with roast vegetables and dishes built around thyme, rosemary and sage.

Matured for 11 months in 300-litre barrels, 20% new. Red and black cherries, orange, musk, white pepper and a hint of toast. The palate has presence but also poise – dense fruit, big acidity and firm, tightly knit tannins. Luscious, with no shortage of swagger. Alc: 13.92%.’ – Christian Eedes, 95/100 | Luxurious

ANALYSIS: ALC 13.92% | TA 5.7g/L | pH 3.39 | RS 2.0g/L