In The Vineyard
Grapes are sourced from vineyards in the Piekenierskloofregion from vineyards that were planted in 1976. These vineyards are all unirrigated bush vines and grow on sandy, loam soils. The vineyards are meticulously farmed and managed to yield below 5 tons per hectare.
Second week of March.
Grapes are handpicked and cold soaked for 24 hours. Fermentation is initiated with selected yeast strains and is kept under 24°C. Malolactic fermentation is completed in tank, 50% of the wine is maturedfor 12 months,2, 3 and 4thfill in 500L French oakbarrels and the rest in stainless steel tanks.
An elegant and velvety wine with good colour and concentration for Cinsault. Red berries and cherries, savoury black olives and black spice. Well balanced with lively fine tannins and an elegant complexity on a long finish.