Description

In The Vineyard
Grapes are sourced from vineyards in the Piekenierskloof region 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.

Harvest Date
Second week of March.

Winemaking
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 matured for 12 months, 2, 3 and 4th fill in 500L French oak barrels and the rest in a foudre.

Tasting Note
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.