Old Vines Cinsault

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

In the winery we did 25% whole bunch natural fermentation which started slowly after three days of cold soak and completed in 14 days, then another 4 days on the skins after the wine was fermented dry.

Partnering with Johan Van Zyl from the farm Heidedal in the high mountains of the Piekenierskloof Valley, we put much effort into this vineyard and winemaking to produce a very individually styled wine. The grapes are grown on 700 meters above sea level on decomposed granite soils and were picked beginning February from a mature 41 year old vineyard, planted in 1976.

The wine spent 6 months in older small French oak barrels before preparing ( with minimum intervention ) for bottling.