Cinsault

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This Cinsault has been fermented and aged as naturally as possible, without intervention and in search of an authentic reflection of its origin. The grapes are de-stemmed into open top fermenters, including 30% whole bunches, and undergo a cold soaking for 3-5 days. The wine ferments naturally (without the addition of commercial yeast) for a period of 10 days during which it is punched down manually once per day. Thereafter it is gently basket pressed and moved by gravity into barrel.

A single-vineyard wine from a dry-land, bushvine parcel situated on the lower foothills of the Helderberg West peak. The block was planted in 1964 on heavily weathered granitic soils and features a healthy sprinkling of Chenin Blanc, erroneously planted to replace dead Cinsault vines.

The 2018 was raised for 9 months in seasoned French oak barrels. The wine was bottled unfined and unfiltered in November 2018.