Old Vine Cinsault 2017

Seasonal Conditions

Good winter rains accumulated an ample reservoir of water, setting the vines up with the best possible start to the budding process. A relatively cold winter pressured the vines into dormancy, creating a spirited revival in spring, and a very hot summer leading up to the harvest stressed the vines into producing smaller berries and enhanced the colour in the skins, resulting in wine with deep, dark colours and intense, concentrated aromas.

Tasting Notes

A clear, bright wine with fresh purple hues. The nose shows an array of fruit, with pure fresh berries, sour cherries, raspberries, cranberries and strawberries, and a hint of spice. It has a soft, juicy and consistent palate showing liquorish and dark fruit, with subtle savoury notes to the fore. The tannins are silky with a clean finish. This is our purest expression of Cinsault.

Viticulture

The Certified Heritage Vineyard that produces our Cinsault grapes was planted in 1979. It is a dryland, bush vine and low yielding vineyard that produces around 1.4 tonnes of exceptional fruit  per hectare. The west facing vineyard has ancient decomposed granite soil, that adds to the minerality in the wine.

Viniculture

The fruit was harvested by hand into small crates at 23.5˚Balling. The grapes were chilled to 7˚C, subsequently destemmed and cold soaked for 24 hours before fermentation. Two punch downs were done daily, fermentation was finished on skin and the wine was pressed when dry. To retain fresh fruity aromas, 50% of the wine was aged un-oaked. The balance was aged in 2nd fill, 500l French barrels for 14 months.

Strictly limited production of 1768 numbered bottles. 

Serving Suggestions

Pairs wonderfully with a charcuterie board, game fish including seared tuna and sushi in summer. Also compliments ostrich fillet, venison and other game meats. Serve cooler than usual for red wines.

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Awards

NWC 2019 – Double Silver
DWWA 2019 – Silver
Tim Atkin Report 2019 – 91 points
Christian Eades 2020 – 91 points
John Platter 2020 – 4 1/2 stars

Analysis

Vintage: 2017
Cultivar: Cinsault
Apellation: Wellington
Alcohol: 14 % vol
PH: 3,43
Total Acidity: 5,8 g/l
Sugar: 3,5 g/l
Optimum Drinking: From 2018
Oak: 20% of the juice in 3rd & 4th fill barrels
Ageing: 14 months
Production: 1768 bottles

Terroir

Aspect: West
Trellising: Bush Vines
Climate: Cold winters, very hot summers
Rainfall: 450 – 600 mm/year
Geology: Decomposed Granite
Hectares: 2,16 ha
Yield: 1,4 tons/ha
Planted: 1974
Harvested: March 2017