Description
The grapes were destemmed into open-top concrete fermenters. Although we would love to play around with some wholebunch here, we find that Cinsaut has a low acidity (whole bunch ferments tend to reduce acidity). We like to capture the fresher, brighter characters of Cinsaut and we find the use of concrete helps us preserve the bright fruit and energy of the wine. After the fermentation on the skins is complete, we drain and press back into concrete tanks for 6 months of elevage before bottling.
Ingredients: Grapes, SO2
Vitals
100% Cinsaut
W.O Stellenbosch
Vineyard: Rustenhof
Planting Year: 1988 and 1975
Grown by: Pieter Bredell
Soil: Granite, sand.
Alcohol: 12.23 %
pH: 3.50
Total Acidity: 5.0 g/L
Label Artwork by Mariette Kotze – Our label is a water colour depiction of the single vineyard site where these Cinsaut grapes come from.
CLICK HERE to download the full Tasting Note
