Wine of Origin: Western Cape
Cultivar: 100% Cinsault
Vineyard:
The larger component from the Breedekloof Valley with predominantly sandy soils and a small portion from just outside Paarl with a more iron rich soil.
Winemaking:
Natural fermentation in concrete, 15% whole bunch, remainder destemmed. Pressed off skins and aged for 11 months in concrete before filtration and bottling. A small portion of older french oak.
Tasting Notes:
Bright, red-fruited and gulpable. Cherry, redcurrant and pomegranate on the nose; fresh raspberry and a light savoury lift on the palate. Fine, silky tannin and refreshing acidity — a proper thirst-quenching red.
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