Prince Of Bones Cinsault

This wine pairs well with beef carpaccio and cheese.

10 months maturation in old vats.

Natural fermentation. 75% de-stemmed, 25% whole bunch. 14 days on the skins. Cold fermentation with one pump-over a day for 5 minutes.

Tremayne Smith grew up in East London and studied to be a chef. Influenced by his father's love of wine he then decided to take up a career in winemaking and graduated from Elsenburg College with a degree in cellar technology at the end of 2007. After an internship at De Trafford he was employed full time as the assistant winemaker and vineyard manager for Sijnn later Mullineux and now as winemaker at Fable. In 2014 Tremayne started his own project - The Blacksmith which is still a very small production label using cultivars that he has a great respect and appreciation for. What inspired The Blacksmith was working with cultivars such as Cinsault Carignan and Grenache both locally and during his travels abroad. The Blacksmith's philosophy is to make natural wines that are both appealing and soul-satisfying.