De Wetshof Wine Estate has been farmed by the De Wet Family for three generations. The Estate is in the Robertson Wine Appellation known for its premium wines, thoroughbred horses, roses and its calcareous soils. The De Wets are Chardonnay Specialists, producing a fine range of site specific wines, the flagship Bateleur made from a Burgundian clone.
While they are Chardonnay specialists, Peter de Wet, third generation winemaker on the Estate also makes some fine examples of wines from other noble varieties and the De Wetshof Nature in Concert Pinot Noir 2018 is one of them.
The grapes are picked early in the morning before the Summer heat rises in the vineyards. Once I the cellar, the grapes are cooled and taken to stainless steel tanks for cold soaking before fermentation. Once fermented dry on the skins, the grapes are pressed, and the young win taken to French Oak Barrels. The barrels used are especially selected by well-known French cooper, Christian Radoux, a friend of the family. The oak selected supports the fresh fruit aromas and flavours in the wine. After malolactic fermentation, the wines I racked into fresh barrels where the wine lies maturing for anything from a year to 15 months. The wine is then prepared for bottling.
From a Burgundy shaped bottle, closed with natural cork. The label is simple and elegant. In the glass the wine is a translucent cherry red. The aromas are classic Pinot Noir. Plenty berry and cherry fruit with the oak adding its spice and vanilla. The palate is again fruit forward, velvet soft, with undertones of wet forest floor, and the supportive oak which allows the cherries and berries to shine. An impressive glass, and a bottle, which is eminently drinkable now, but will reward you after a couple of years of cool cellaring.
De Wetshof Nature in Concert Pinot Noir 2018 is an excellent sipping wine, better if it is lightly chilled. We must remember that Pinot Noir is the wine of Coq au vin and Beef Bourguignonne, both pretty lusty dishes. I prefer it with a dish Oeufs en Meurette, a Burgundian Dish of eggs cooked in red wine. Click HERE for my recipe.
Read more about De Wetshof Wine Estate – CLICK HERE