Tuesday's Child Cinsault

Enjoy this wine with spiced braised short rib over polenta.

Two different portions of Cinsault go into this wine, the biggest portion comes from an old block in Darling planted in the 1960's. Each portion is picked around 21.5-22.5 Brix so the final wine is driven by freshy red fruit and lots of spice. The grapes are harvested by hand and driven to the cellar where they spend a night in the chiller before sorting and processing the following day. A small portion of Grenache is blended into this for some grip and acidity.

The wine spent 10 months in barrel and underwent malolactic fermentation wherafter is was racked and blended. The wine was gently filtered before it went to bottle.

The whole bunch clusters are sorted by hand before being placed into a small open top fermenter where they are foot stomped. These batches were fermeted for 10 days with 3 gentle punch downs per day for gentle extraction. Once dry, the wine was pressed off skins to tank for settling overnight before being racked to big old french barrels.

McFarlane Wines was born while sharing dreams and desires one evening over dinner, sometime in 2018. A dream to have something family-owned and operated, and a deep desire to honour some of South Africa’s heritage varieties. South Africa’s vinous history is a unique one, and certain varieties have had a significant influence in shaping where the South African wine industry is today. McFarlane Wines aims to produce fine, honest wines from these varieties and share what we love about them with the world.