Blend: 100% Cinsault
Vineyards: Swartland and Darling
Soil: Mostly iron rich clay with koffieklip in Darling and decomposed granite in Swartland
Vinification: All the grapes are harvested by hand and depending on the size of the vineyard sometimes picked in different stages of ripeness. It is transferred open to tank as whole bunches and lightly crushed by foot before natural fermentation starts. Around a week foot pigeage once or twice daily
The wine stays in old barrels and concrete barrels for 6-8 months before blending, adding a bit of SO2 and bottling with none or minimal filtration and stabilisation.
2016 was challenging vintage with very low rainfall. Smaller bunches meant much more concentration and the early ripening helped retain greater levels of natural acidity. There is a great savory freshness from the 100 stems that helps balance the concentration.
ALC 13% Vol
RS 2.1 g/liter
TA 5.1 g/liter
Total production 3300 bottles