Rosie

Please note: Award stickers are applied at the producer's discretion and may not be present on all bottles.

Direct-pressed Cinsault is sourced from old organic bush vines in the Swartland. The must is left fleshy and textural, fermented in old 225L barrels, and racked clean shortly after fermentation. Colombar from Paarl is directly pressed into 225L and fermented and vinified similarly. After racking early after malolactic fermentation, the wines were blended and put back into barrels before finally being bottled in September.