Old Vine Cinsault 2021

SEASONAL CONDITIONS:

Above average rainfall in the pre-harvest season, followed by small amounts of rain in summer ensured sufficient moisture deep in the soil for the vines’ roots to access, while the drier summer weather ensured that the colour and flavour of the grapes were not diluted and created perfect conditions for slow, even ripening in the dry land vineyards. This resulted in smaller berries that were intense in colour and aromas. Desired sugar levels were reached early and an extended hanging period wasn’t needed. Outstanding quality grapes were delivered to the winery.

TASTING NOTES:

A bright, clear wine with deep purple hues. The nose shows notes of fennel, cedar, allspice, mulberry and bramble berry. The soft, luscious palate has ample structure with an array of dark fruit prominent. This is an extremely well-balanced wine, with silky tannins and a very long, clean finish.

VITICULTURE:

The Certified Heritage Vineyard that produces our Cinsault grapes was planted in 1974. It is a dryland, bush vine and low yielding vineyard that produces exceptional fruit. The South West facing vineyard has ancient decomposed granite soil, that adds to the minerality in the wine. The vines are packed with hay bales at their feet to retain moisture and as a natural way of keeping weeds at bay.

VINICULTURE:

This vineyard is closest to the farm shed so picking is fast and efficient. The fruit was harvested by hand at first light, and cool grapes were delivered to the winery. A portion of the grapes went to open fermenters, mostly whole clusters with stalks intact. These grapes were cold soaked for 72 hours and inoculated with a Rhône yeast strain. A second portion was placed in open 500l barrels and naturally fermented. The different components were aged separately and then optimally blended. The wine was then aged for 12 months before being bottled, unfiltered, in August 2023.

Strictly limited production of 1300 bottles.

SERVING SUGGESTIONS:

Serve with game dishes, springbok carpaccio, grill and barbecue cuts. Pairs exceptionally well with seared tuna, poultry, and ostrich. Also compliments ossobuco, lamb stews and slow-cooked rich meaty dishes. A great companion to a cheese board and bold enough to handle blue vein and matured cheese. Serve slightly chilled at 18°C.