Glup Cinsault

works quite well in pairings with rich foods like stews, braised and roasted meat dishes.

Early morning hand harvested at 23ºB.

Cold maceration for 4 days at 8ºC. Aerated pump overs during fermentation. 14 days extended skin maceration. Fermentation, native yeast; 6 months in "Amphora" without stabilization, finning and no filtration.

The Longaví range is a collaboration between Chilean wine producer Julio Bouchon and Cederberg Private Cellar’s winemaker David Nieuwoudt. The idea to make wine together developed over several years as the two friends met at the annual London Wine Fair and tasted each other’s wines, vintage to vintage. Longaví means ‘snake’s head’ and is also the name of a volcanic mountain at the foot of the Andes Mountains that Julio finds particularly inspiring. The vineyards are situated in the Leyda Valley in Chile, a mere 8 km from the cool Pacific Ocean. The first wine, a Sauvignon Blanc, was produced in 2013 and was followed by a Pinot Noir. The Cabernet Sauvignon 2013 was released in 2016. All the wines are made in Chile.