Terroir Elgin is the coolest wine region in South Africa. Cooler climates allow the grape clusters to remain connected to their roots for longer, developing greater complexity while achieving physiological ripeness more gradually, with lower sugar levels and consequently lower alcohols. The resulting wines offer an impression of delicacy balanced by power and persistence that distinguishes them from bolder but shorter-lived warmer-climate examples. The vineyards sit at 305 m — the fourth-highest elevation in the country — and lie close to the cold Atlantic Ocean. This combination creates marked day/night temperature swings and exposes the site to prevailing south-easterly winds. The South-Easter often brings cooling relief and extensive cloud cover trapped by the surrounding mountains, reducing sunlight and temperatures and slowing ripening. On four to five occasions each year a “Black South-Easter” delivers substantial rainfall. On calmer, warmer days, cool coastal breezes are drawn inland as the land heats and rises, rapidly lowering afternoon and evening temperatures. These influences preserve natural acidity, extend the ripening period on the vine, and produce wines of balance, complexity and lasting flavour. Viticulture Leaf plucking begins early in the growing season, exposing the bunches to morning sun on the eastern side of the vine. After veraison a green harvest removes all unripe bunches. During ripening, leaves are cleared from the bunch zone to ensure full phenolic maturity. Vinification Grapes are destemmed but not crushed. Whole berries ferment in open-top wooden fermenters using only indigenous yeasts, allowing the natural microflora to express true terroir character. Pump-overs are performed twice daily; fermentation lasts 28 days. After pressing the wine is transferred to 500 L and 300 L French oak barrels (20 % new). Malolactic fermentation occurs in barrel, followed by 20–22 months of maturation. Food Pairing With its soft tannins, medium-high acidity and appealing fruit, this Merlot is a versatile food wine. It pairs beautifully with charcuterie and cheese, pork and veal, as well as poultry — chicken, turkey and duck. Semi-soft cheeses such as Gruyère, Comté, Emmenthal and Gouda complement its savoury notes, while earthy dishes featuring roasted vegetables or mushrooms highlight the wine’s depth.