THE POWER OF PINOT NOIR
Few winemakers are brave enough to take on the Pinot Noir vine and champion a worthy vintage
Abrie Bruwer, fourth-generation Springfield winemaker and owner of Robertson’s landmark home of exemplary Pinot Noir, loves the nectar. “It’s a vine that amplifies any flaws in the growing process,” he says. “The berries ripen earlier than other varietals and suffer root rot and sunburn very easily, never mind the birds that love a good peck. And if you’re fortunate enough to dodge all that Mother Nature throws at you, the wine-making process takes equal amounts of care.”
From working the skins early in the fermentation process to keeping the new oak barrels free of oxygen, Pinot Noir rewards its maker, if treated correctly. With only three vintages released to the public in close on two decades, the most recent being 2015, the Bruwer family get to drink everything that doesn’t pass muster, with not a single bottle released.
TASTING NOTE: All wine – red, white or sparkling – should be chilled. Yes, even that 2011 Whole Berry Cabernet Sauvignon, or the 2015 Pinot Noir. Chill it in your fridge for 15 minutes before serving, as that’s when the magic happens.