Pinot Noir from Elgin, South AfricaPinot Noir from Elgin, South Africa

Mark Le Roux, Pinot Noir 2018

Turkish delight, savory cherry and hints of cinnamon spice with a light fynbos (earthy) character. Soft palate but enough grit to add the classic Pinot Noir texture.

From Tim Atkin’s Young winemaker of the year 2017 and current Head Winemaker of Waterford Estate.

91pts | Winemag


Out of stock


Pinot Noir

LightFull Bodied


A lovely light colour and delicate expression of Pinot Noir, showing notes of soft violets, Turkish delight, savory cherries and hints of cloves with light fynbos (earthy) character. A soft palate but enough grit to add the classical Pinot Noir texture. The wine finishes with a sense of purity and delight.

Served best slightly chilled at about 12°C.

Winemaker’s Notes

A Wine made to capture the fine nuances of Pinot Noir grown in the Elgin valley in South Africa. I unfortunately don’t own vineyards, but what I do guarantee is a pinnacle wine for you to experience.

The Vines

These vines are planted in the upper part of Elgin. A cool region in general but can get warm, the advantage of this area is the consistent cloud cover which minimizes the direct sunlight on the bunches. This allows for good ripeness at low sugar levels as well as retaining good freshness from an acidity point of view.


Hand harvested, and then bunch sorted before destemming into an open top fermenter. About 4% of the bunches were not destemmed and added to the fermenter as whole bunches. I then allowed for spontaneous fermentation to take place. After fermentation the grapes were pressed to old French oak barrels to age for 11 months.

Additional information


Pinot Noir

Wine Farm





A perfect pairing for duck breast with naturally sweet baby heirloom carrots and blackberry and cherry sauce.

1 review for Mark Le Roux, Pinot Noir 2018

  1. | 91pts

    “On the nose, there’s a not unpleasant touch of reduction before red and black cherry plus a little fynbos. The palate shows good volume of fruit to go with bright acidity as you might expect given its cool-climate origins and quite soft tannins as you might not expect given that there was fermentation on stems. The overall impression savoury rather than sweet, this is a more than respectable effort.”

    Christian Eedes, Winemag

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