Cinsault 'Wellington', Leeu Passant
100% Cinsault from a historic parcel of dry farmed bush vine Cinsault planted in 1900 in the deep sandy alluvial soils in Wellington. This is South Africa’s oldest registered red wine vineyard.
The cool grapes are crushed and destemmed into tank, with 100% whole clusters. Minimal sulphur is added, and no further additions are made. The fermentation begins without inoculation and the wine is pigeaged twice a day. Temperatures are not allowed to exceed 26°C. Fermentation lasted 11 days. After fermentation, 3 weeks skin contact is given, and the wine is then drained and pressed to barrel. The wines are racked and blended mid-way through the year and bottled after 20 months in barrel.
Maturation: 20 months in 500L French oak barrels
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