South Africa, Paarl
Cinsault
Awards
94 pts Winemag.co.za Rating
Tasting Notes
Certificates
Alcohol
13.5%
Analytical data
dry
{0} g/l residual sugar
{0} g/l acidity
Vinification
The grapes were destemmed and kept as whole berries. A portion of the stems were left outside in the sun to dry for 5 days and then it was added back into the tank. The dried-out stem’s ads perfumed aromatics and texture to the wine. Punch downs took place twice daily.
Vineyard
Planted in Malmesbury Shale soils with good water holding capacity. The climate in Paarl is hot with low rainfall.
Soil Type
Malmesbury Shale soils
Viticulture
The vineyards was planted in 1956 and grown in Malmesbury shale soils in Paarl. Yields averaging between 5 and 8 tones / ha.
Maturation
Maturation took place in older oak for 12 months.
