NOTES FROM THE WINEMAKER: During alcoholic fermentation 50% of the grapes were whole bunch (still on the stalks) and we only applied light punch down actions to not over-extract tannins and colour. After 10 days on the skins we pressed and the wine went to old 225 and 300L French oak barrels to mature for 12 months. This is a wine for most any occasion, but make it a special one as only 660 bottles were produced. Will drink well for 3+ years to come.
WHY CINSAULT? Cinsault is all about drinkability. As one of the parents of SA’s own Pinotage we just love working with Cinsault. Not too dissimilar to us humans this variety starts off with a bang, full of energy and exuberance in his younger and teen years, producing higher yields and making cracking Rosé wines, but then after maturing and settling into its terroir the beauty and concentration comes to the fore. The elegance remains, but along with the raspberry and strawberry prettiness, comes the fynbos spice and zippy fresh taste on the palate.
THE VINEYARD: Situated on the most western side of the farm this vineyard was planted in 1997. White sand with a high percentage of river pebbles allows for very good drainage and a deep root system which adds complexity.