From an historic parcel of dry farmed bush vine Cinsault planted in 1900 in the deep sandy alluvial soils in Wellington. This is South Africa’s oldest registered red wine vineyard. Grapes are crushed to tank, with 100% whole clusters. Fermentation begins without inoculation and the wine was pigeaged twice a day. After fermentation, 3 weeks skin contact was given, and the wine was drained and pressed to barrel. Midway through the year the wine was racked and blended then bottled after 20 months in barrel.
This aromatic wine has an alluring and complex nose suggesting roses, cranberries, cherries, spice and a hint of thyme. The pallet is fresh and silky textured, with notes of orange peel, rhubarb, maraschino cherries, pink peppercorns and cloves. Fine tannins give great structure to the wine.