South Africa, Swartland
Cinsault
Awards
- This wine has not yet received a recognition
Alcohol
13.0%
Analytical data
dry
Vinification
The whole clusters were placed in an old wooden open-top fermenter, with one or two punch-downs by foot each day to slowly release juice for fermentation. After a month on the skins the grapes are transferred by hand into a tiny basket press and pressed directly to an old wooden cask. The wine is bottled after a year or so, to retain the fruit and elegance of the wine and avoid any premature oxidation character.
Vineyard: Western side of the Kasteelberg Mountain in the Swartland
There were five vineyards considered – but it became clear that the block on the Riebeek Mountain in the Swartland was far above the rest in quality (the snakelike form of the mountain gave the wine its name).
Soil Type
Slate and decomposed shale formations
Viticulture
After picking, careful sorting is vital to get rid of both under-ripe and over-ripe berries.
Maturation
Maturation in an old wooden cask.
