NOTES FROM THE WINEMAKER
Our Cinsault vineyard, planted in 1997, is really coming to age now and producing great quality grapes. In combination with the traditional Cab Sauv this forms a very exciting blend of racy aromatic freshness and structure. The nose shows lovely red and black cherry aromas with some fresh herbs in the background The palate is light bodied with juicy fruit and a fresh acidity.
CRUSING & DESTEMMING Grapes were crushed, destalked and pumped into an open-top concrete fermentation tank
FERMENTATION METHOD Controlled ferment with regular pump overs and gentle punch downs. cinsault was 50% whole bunch fermented.
MALOLACTIC Yes, 100%