Mixed Case

80% of the Cinsault is destemmed, while 20% of the fruit is fermented as whole clusters. Spontaneous fermentation in open top 4-ton fermentation tanks. Gentle punch downs and pump overs are performed during fermentation.

The Donkiesbaai Cinsault is made using fruit from Certified Heritage Vineyards, which were certified through the Old Vine Project. The vineyards were planted in 1967 and are unirrigated bush vines, planted on poor, sandstone soils. The vineyards are 650m above sea level, experiencing warm summer days with cool nights and relatively low winter rainfall of approximately 550mm per annum. The Cinsault is planted on its own rootstock, which is very rare to find, and provides the purest varietal expression. The bush vines are planted at a very low density, with only 1785 vines per hectare, and 3m spacing between rows. The low density allows vines to thrive in a low rainfall area without irrigation. Also, considering ongoing climate change, low density, unirrigated vineyards are much less vulnerable to climatic drought compared to medium or high-density vineyards.

Maturation takes place in seasoned 500l French oak barrels for approximately 14 months.

In keeping with our philosophy of minimal intervention winemaking, 25% of the Grenache is fermented as whole clusters. Spontaneous ferment in open top fermentation tanks.

Grapes are sourced from the Piekenierskloof, about 80km from the west coast. Unirrigated bush vines are planted in deep sandy soils. Elevated sites have a warm climate with cooling evening winds.

Maturation takes place in seasoned 500l French oak barrels for approximately 14 months.

Whole bunches of Grenache Noir and Cinsault are spontaneously fermented. Manual punch downs and pump overs are used to gently extract colour and flavour. Syrah destemmed and fermented as whole berries to preserve fruit flavours. Grenache Blanc brings floral character to the blend.

The grapes are sourced from the Piekenierskloof. Unirrigated bush vines are planted in deep sandy soils. Elevated sites have a warm climate with cooling evening winds.

Varieties matured separately in seasoned 500l French oak barrels for 12 months.