Paul de Villiers The Heritage Cinsaut

Grapes from selected parts of a 19-year-old bush vineyard were hand-picked in the early morning to take advantage of the cool climate and to capture fresh fruit flavours. The harvest was done at 24°B. After crushing, the mash was cooled down to about 14°C and kept at that temperature for 24 hours to extract more fruity flavours from the skins. Inoculation with a selected wine yeast strain then followed. The yeast selection was specifically done to enhance and extract the most delicate fruity aromas from this special grape variety.

After fermentation, malolactic fermentation also took place in the tank. The wine was then transferred to 2nd and 3rd fill French oak barrels to mature for 12 months prior to bottling.