Stadsaal Cinsault

Please note: Award stickers are applied at the producer's discretion and may not be present on all bottles.

Cinsault grapes were fermented in open top fermenters with 50% of the grapes left as whole bunches, and 50% destemmed and left as whole berry. The grapes were not crushed in order to capture fruit purity and varietal definition. Fermentation and maceration took place over a period of 7 days before pressing.

2020 had all the hallmarks of an excellent vintage. Sustained moderate day temperatures through the growing season, with timeous seasonal rainfall laid the foundation for a good vintage. The resulting bigger yield showed high quality, from which we expect first-class wines. Grapes are selected from various sites located in the Stellenbosch region, with each site contributing different characteristics to create complexity in the wine.

Maturation took place in seasoned 500L French oak barrels for 12 months.