South Africa, Stellenbosch
Cinsault
Description
The wine shows delicate flavors of red cherries, cranberrys, peppery spice as well as a hint of lavender. Despite its delicacy, the palate is firm and concentrated with fine dry tannins. An extremely versatile food wine that compliments everything from shellfish to white meats and on to aged cheeses.
Awards
93 pts Tim Atkin
Certificates
Alcohol
12.3%
Analytical data
dry
Vinification
This Cinsault has been fermented and aged as naturally as possible, without intervention and in search of an authentic reflection of its origin. The grapes are de-stemmed into open top fermenters, including 30% whole bunches, and undergo a cold soaking for 3-5 days. The wine ferments naturally (without the addition of commercial yeast) for a period of 10 days during which it is punched down manually once per day. Thereafter it is gently basket pressed and moved by gravity into barrel. The 2018 was raised for 9 months in seasoned French oak barrels. The wine was bottled unfined and unfiltered in November 2018.
Vineyard
100% Cinsault. A single-vineyard wine from an unirrigated, bushvine parcel situated in the Helderberg, less than 5km’s from the shores of False Bay. The block was planted in 1992 on heavily weathered granitic soils.
Viticulture
A single-vineyard wine from an unirrigated, bushvine parcel situated in the Helderberg, less than 5km’s from the shores of False Bay. The block was planted in 1992 on heavily weathered granitic soils.
Maturation
The 2017 was raised for 8 months in seasoned French oak barrels. The wine was bottled unfined and unfiltered in October 2017.
