Cinsaut

Enjoy with pork chops and apple sauce.

Hand-picked from low yielding old dryland bushvines.

Grapes are sorted and destemmed. The grape juice and skins are cold macerated at temperatures between 5-8°C for up to 4 days. Fermentation takes place in open top fermentation vessels and the rising cap is punched down every 4-6 hours. 50% natural fermentation. 10% carbonic maceration. Malolactic fermentation takes places in various vessels with regular stirring of the lees.

Eenzaamheid is a 7th generation family farm situated in Agter-Paarl South Africa founded in 1693. Cape Wine Master and resident winemaker Janno Briers-Louw brings wines of incredible value and taste.