A bottling of a single vineyard site of Cinsault grown on decomposed granite soils in the Swartland. This wine expresses the purity of Cinsault fruit with fine grained tannins on the finish.
The wine has a stunning cherry red colour. The nose has perfumed aromas of roses, bramble fruit and fresh herbs. The palate bursts with flavours of Turkish delight, candied red berry fruits, fresh herbs and five spice. The palate is dry with fine grainy emery paper tannins on the finish.
Delicious on its own, served slightly chilled or will pair beautifully with charcuterie.
This is 100% Cinsault from a single 21-year-old bush vine vineyard in the Swartland growing on decomposed granite, Oakleef/Clovelly, soils.
The grapes were harvested at around 21,5 brix on the 27th February. The grapes are picked into small grape crates and put in a cold store overnight. 50% of the fruit is loaded by hand whole bunch into the fermenter and the remaining 50% destemmed and crushed on top. A small amount of SO2 is added to protect the must during the 5-day cold soak. While the must warms up the fermentation starts naturally. Fermentation lasts around 10 days during which time punch-downs twice a day are done for extraction. After this the wine was drained off and the pomace pressed in a vertical basket press. The wine was matured in a concrete tank for around 9 months before being bottled unfiltered and unfined in November 2019.
The wine was bottled in November 2019. 993 bottles were produced.
- pH: 3.58
- TA: 4.7 g/l
- RS: 1.6 g/l
- Alc: 12.0 % by vol.
This wine drinks well on release but will reward with cellaring for up to 6 years from harvest.
Cinsault – Swartland
|ALTITUDE:||200 metres above sea level|
|ROW DIRECTION:||Not applicable|
|SOIL TYPE:||Decomposed granite Oakleef and Clovelley Soils|
|PLANT DENSITY:||2800 vines/ha (1.2 X 3.0 m plant spacing)|
|CROPPING:||4 tons/ha or 25 hl/ha|
In the Spotlight
Awards & Recognition
Tim Atkin’s South Africa Special Report 2019
Winemag.co.za Christian Eedes
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