Cinsault 2017Single Vinyard Tasting Notes Clear bright, with fresh purple hues. The nose shows an array of fruit, with pure fresh berries, sour cherries, raspberries, cranberry with strawberry and a hint of spice on the nose. The palate is soft, juicy and consistent, showing liquorish, dark fruit with subtle savoury notes to the fore. The tannins are silky with a persistent clean finish. Our purest expression of Cinsault. Viticulture Made from a dryland bushvine vineyard planted in 1979. This vineyard yield around 1,4 ton/ha, making the grapes and the wine extremely expensive. Very low yield of exceptional fruit. The vineyard face West, with decompose granite (extremely old) soil. The soil, adds to the minerality in the wine. Wellington has been experiencing extreme drought for the last 3-4 years. One of the reasons for the low yield. We get 44 degree temperatures in summer, a huge challenge when growing white cultivars, without any water. Viniculture From a dry land bush vine single vineyard planted in 1974. Certified as a Heritage Vineyard. All fruit picked by hand into small crates, at 23,5 ° Balling. The grapes were chilled to 7° Celsius, with destemming thereafter. Cold soaking was done for 24 hours, before the start of fermentation. Two punch downs were done per 12-hour cycle. The wine finished fermentation on skins and pressed when dry. A large portion of the wine was aged unoaked, to retain fresh fruity aromas, with a small portion to barrels and aged for 14 months. Serving Suggestions Serve a bit chiller than your usual red wines and enjoy it with a charcuterie board in summer or game fish such as seared tuna or sushi. The Cinsault also pairs fantastically with ostrich fillet, venison and other game dishes.
small potion of the juice in 3rd & 4th fill barrels
Cold winters, very hot summers
450 - 600