The eighth harvest kicked off on a strong note, with the vines looking full of energy. Winter and spring were on the drier side, but as véraison* began, the weather did its usual flip, turning wet and cool.
This made ripening a real challenge, and getting the sugar levels just right was definitely a test of patience and grit.
Birds were an absolute menace this season, so we had to net the vines earlier than usual. On top of that, the damp, moist conditions brought on botrytis, forcing us to cut off nearly half the grapes and remove them entirely from the farm to prevent any risk of contamination.
Thankfully, the grapes that made it through were pristine, and the wine is tasting just lovely.
* véraison – the onset of the ripening of the grapes.
GOLD (89/100): Gilbert & Gaillard 2024
Platters 4* 2025
Awarded:
GOLD (89/100): Gilbert & Gaillard 2024
Platters 4* 2025
TASTING NOTES:
Light garnet. Cola tonic and cranberry nose. Tart sour cherry palate with red berry fruit on the aftertaste. Light, but lengthy on the fruity finish. Drink through 2027.
VARIETY:
100% Pinot Noir: Single vineyard wine
HARVEST DATA:
Brix – 22/ Production level – 8.6 tonnes – 1 1/2 ha
WINEMAKER:
Anton Smal:: Kay & Monty Vineyards
WINEMAKING:
Destemmed & crushed | Pre-soak: one day on skin
Fermentation: four days before pressing at first Balling
Fermentation vessel: Polymer loose lid tank | two punch-downs per day
Fermentation Barrel type – French Oak, 11 months in barrels
Filtration – yes
Production: 2298 (750ml bottles)
WINE ANALYSIS:
Balling at harvest: 22 | Alcohol 12.53 | PH 3.92 | Residual sugar (g/l) 2.5 | Total acidity (g/l) 28.9 | SO2 at bottling (mg/l) 23 | Cellaring: Drink now, or laydown 6 – 8 years from vintage
PRODUCTION:
3339 (750ml) bottles
CELLARING:
Up to 8 years from vintage.
Awarded:
GOLD (89/100): Gilbert & Gaillard 2024
Platters 4* 2025
TASTING NOTES:
Light garnet. Cola tonic and cranberry nose. Tart sour cherry palate with red berry fruit on the aftertaste. Light, but lengthy on the fruity finish. Drink through 2027.
VARIETY:
100% Pinot Noir: Single vineyard wine
HARVEST DATA:
Brix – 22.5/ Production level – 8.6 tonnes – 1 1/2 ha
WINEMAKER:
Anton Smal: Kay & Monty Vineyards
WINEMAKING:
Destemmed & crushed | Pre-soak: one day on skin
Fermentation: four days before pressing at first Balling
Fermentation vessel: Polymer loose lid tank | two punch-downs per day
Fermentation Barrel type – French Oak, 11 months in barrels
Filtration – yes
Production: 2298 (750ml bottles)
WINE ANALYSIS:
Balling at harvest: 22 | Alcohol 12.53 | PH 3.92 | Residual sugar (g/l) 2.5 | Total acidity (g/l) 28.9 | SO2 at bottling (mg/l) 23 | Cellaring: Drink now, or laydown 6 – 8 years from vintage
PRODUCTION:
3339 (750ml) bottles
CELLARING:
Up to 8 years from vintage.
Additional information
| Weight | 20 kg |
|---|---|
| Dimensions | 20 × 30 × 40 cm |
| Quantity | 1 bottle of wine, box of 6 bottles of wine |
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