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La Brune Wines • Elgin • Morvino

La Brune Pinot Noir 2016

La Brune Pinot Noir 2016

This wine introduces itself to you with beautiful clean and pure red fruit. Typical of all great Pinot Noirs, it is perfumed - revealing
the essence of the wine. The wine pulls you in with complexities of truffles and the aroma of a Burgundian forest at the top of a
village. It makes you dream, recalling voyages...

The journey continues on the palate which is packed with freshness. The palate is pure, clean and in balance. The red fruit lingers and the complexities of aging in barrel and bottle come to the fore. The structure is tight and elegant.

The wine feels alive and tells that there is more to come. It is refreshing and energetic, and will make you thirsty. A trifle
hesitant at first, but will open up with glass number two. Its secrets will be revealed as the bottle runs dry.

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 300L barrels (Untoasted Burgundian Oak), 25% new 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). La Brune Pinot Noir is in bottle 12 months before release.

Analysis:
Alcohol Vol% = 12.7; Residual sugar g/l = 2.6;
Total acidity g/l = 5.5; Volatile acidity g/l = 0.7; pH = 3.6

La Brune The Valley Pinot Noir 2016

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!

Vintage Notes
100% Elgin fruit. Blend of clones PN 777 – 90% and PN 667 – 10% PN 777 is rich in fruit and structure with PN 667 adding the freshness, perfume and minerality.

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).

Analysis
Alcohol Vol% = 13.0; Residual sugar g/l = 2.2; Total
acidity g/l = 5.0; pH = 3.6

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