JH Meyer Signature wines is a small boutique wine producer, producing hand crafted natural wines from small plots off vineyards in the south coast region of South Africa. Inspired by many travels to New Zealand, California and Burgundy, Johan has been scouting vineyards to produce the best South Africa can offer, giving honor to the world’s most elite varietals, Pinot Noir and Chardonnay. The company was establishing in 2011, with 2012 seeing the first bottling from this artistic wines. Driven by nature and “terroir” the wines show unique flavors and characteristics of the land it was grown on. Elgin is one of the naturally coolest vineyard locations in South Africa. Its altitude (500m – 700m above sea level is considerably higher than the 3-400m of Stellenbosch) benefits the location through naturally lower temperatures and higher rainfall. There is greater cloud cover (due to the way clouds form as the air rises over the mountains from the coast and condenses into rainfall). What’s more, in winter, Elgin benefits from much cooler temperatures than Stellenbosch or elsewhere and consequently the vines enter into a deeper dormancy state, resulting in better rest which, in-turn, also enhances longevity of the vine and supports general vine health. To cut a long story short, thanks to these unique natural attributes, Elgin is emerging as a wonderful, naturally-favorable location for producing among the finest aromatic white wines and Pinot Noir in the Country. All grapes are handpicked only in the early morning during cooler weather, placed into lug boxes (smaller quantities mean reduced compaction and damage to the fruit) and then hand-sorted on sorting belt. Chardonnay: All pressing cycles are gentle and only free-run juice is used, followed by natural fermentation in Older, Bigger (500L) French oak barrels. ⅓ whole-bunch fermented for 8 days and pressed into 4th fill 500L barrels. The other ⅔ whole-bunch pressed into similar barrels. Naturally fermented; élevage in oak for 10 months Oxidation was allowed on some of the barrels, which will add to the complexity and secondary aromas. Pinot Noir: The wine completed native yeast fermentation and native malo-lactic conversion. A quick warm ferment is use to finish alcohol fermentation with gently punch downs by feet, once per day for 10days of fermentation. Spend 3 weeks on the skins, post ferment, for better tannin integration. 100% whole bunch fermentation in open 600L Vats, combined with Aging in 100% French oak, impart a supple tannic structure. This wine has NEVER seen a pump, only gravity was used to assure the gentle structure of the wine. No Filtration or finning was used in the making of the wine.