NOTES FROM THE WINEMAKER
This smashable Cinsault wine is something between a Rosé and a Light Red – I call it a Rosé on steroids. Bottled in a flint(see-through) bottle to show-off it’s beautiful colour and made to enjoy in Spring and Summer, slightly chilled. I’m a massive fan of Cinsault and believe it’s something we do very well in the SA sunshine and especially when given some love here in the Breedekloof valley. It’s juicy, generous with red fruit flavours and has just a touch of grip and tangy presence on
the palate from the 50% whole bunch fermentation. This was matured in large old French oak casks to add depth, not oak flavour.
PAIRS WELL WITH
Stew l Moroccan Lamb l Smoked Salmon
This 100% Cinsault is a first of its kind.
Easy drinking with a fresh and zippy palate. Half of the grapes were whole bunch pressed to extract tannins and colour.
The wine spent 10 days on the skins and were transferred to old French oak barrels for 12 months.
An exquisite wine with a hint of delicate fynbos spice. Serve slightly chilled.
A French grape in origin, it’s unusual to see Cinsault produced as a single varietal comprising 100% of the wine.
Alcohol % (V/V): 12.46
Residual Sugar (g/l): 2.4
Total Acidity (g/l): 4.9