Cinsault

Eighty percent of the fruit is destemmed, while 20% is fermented as whole clusters. Fermentation takes place in open-top 4-ton tanks with gentle punch-downs and pump-overs to ensure a soft extraction. Both free-run and press wine are used. The wine is matured for approximately 14 months in seasoned 500-litre French oak barrels to preserve purity of fruit while adding subtle texture.

The grapes are sourced from Certified Heritage Vineyards in Piekenierskloof, planted in 1967 on their own rootstock. These unirrigated bush vines grow in deep, poor sandstone soils at 650 metres above sea level. The site experiences warm summer days and cool nights, with an average annual rainfall of around 550 mm. Vine density is extremely low at 1 785 vines per hectare, with 3-metre row spacing to ensure resilience in this low-rainfall area. Vineyard management follows a two-step pruning process, suckering, tipping, topping and selective leaf thinning to maintain healthy clusters and optimal fruit quality.

Aged for 14 months in seasoned French oak barrels, allowing integration of flavours while retaining vibrancy. Best enjoyed in its youth for its fresh, red-fruited profile but capable of short- to medium-term cellaring for 3–5 years.