Chapters Swartland Cinsault

The grapes were hand harvested into small grapes creates and placed in a cold store overnight. After bunch sorting 50% of the whole bunches were loaded into the tank with the remainder of the fruit destemmed and crush on top. After a 5-day cold soak the fermentation started spontaneously. The wine spent a total of 28 days on the skins. After which it was drained and pressed to a concrete egg for Malolactic Fermentation.

This is a 100% Cinsault from an old vines bush vine vineyard planted in 1998 in the Swartland region growing on decomposed granite, Oakleaf/Clovelly soils.

The wine matured in concrete for 10 months and was bottled in January 2024.