Old Vine Cinsault 2024 - 1.5L

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 vibrant wine with deep purple hues. The nose shows notes of allspice mulberry and bramble berry. The soft luscious palate with array of dark fruit has ample structure. Well balanced with silky tannins and 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 excellent 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

The 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 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 June 2025.

Strictly limited to 1400 bottles.

Serving suggestions

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