100% Cinsault from a magical parcel of dry-land bush vine Cinsault vineyard planted in 1932 in the clay rich soils of the eastern slopes of Franschhoek mountains. This is South Africa’s second oldest registered red wine vineyard.
Grapes are crushed to tank, with 100% whole clusters. Minimal sulphur is added, and no further additions are made. Fermentation begins without inoculation and the wine is pigeaged twice a day. Temperatures are not allowed to exceed 28°C. Fermentation lasted 8 days. After fermentation, 2 weeks skin contact is given, and the wine was drained and pressed to barrel. The wine was racked and blended midway through the year and bottled after 20 months in barrel.
Maturation: 20 months in 500L French oak barrels