Geronimo

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

The grapes were 60% whole bunch fermented. All grapes were left to ferment naturally with one punch down performed daily. The wines underwent malolactic fermentation separately, 40% in concrete and the rest in barrel. The wine was blended after 9 months and bottled right after. The Cinsaut is bottled earlier than our other red wines to maintain the crunchy fruit vibrancy unique to the variety. No enzymes or commercial yeast was used in making the wines.

The wine is made from an old vine vineyard planted on the farm Rustenhof in the Firgrove area. These bush vines are dryland farmed. The soils are decomposed granite with under laying sandstone which gives this wine its elegance and finesse.