Heritage Cinsault

The hand-harvested grapes underwent a cold soak for three days, followed by inoculation and fermentation with pump-over three times daily. Once fermentation was complete, the skins were pressed, after which the wine was racked into 300-litre French oak barrels where it underwent spontaneous malolactic fermentation before maturing for 10 months.

Planted in 1952, the Cinsault block stands as Bellevue's oldest vineyard. Cultivated as dryland bush vines, it reflects the traditional approach for Cinsault. These old vines produce exceptionally low yields, enhancing the quality of their grapes.