Tasha’s folks have a hotel in the Drakensberg mountains called Cleopatra Mountain Farmhouse. They had asked Josh and Tasha to produce a wine specifically for the hotel and restaurant. After putting their heads together for months trying to come up with a name, Tasha’s mother said ‘why don’t we incorporate the copper pot in our logo,’ thus was born ‘Copper Pot’ Pinot Noir. The 2019 bottling continues where the 2018 left off with the majority of the fruit coming from a couple of vineyards in the Overberg region, where good soils (predominantly clay/shale and quartz/sandstone) and cool growing conditions combine to produce wonderful Pinot Noir that is both rich and perfumed. Adding to this mix are a few small parcels in the Bottelary Hills of Stellenbosch, Elgin and Elandskloof.
The fruit was handpicked and fermented naturally in open top fermenters. Depending on the block and the ripeness of the fruit, John used anywhere from 40-60% whole-clusters bringing a natural structure and savoriness to the wine. Extraction is kept very gentle using a combination of light pumpovers and hand plunging. After a month on skins, the tanks were pressed to old French barriques and tonneau where they rest for nine months. Prior to bottling the wine is hit with a small dose of sulfur and it is bottled unfined and unfiltered.