“CELLAR INFORMATION The grapes from the Rustenhof farm were 40% whole bunch fermented. The grapes from the Franschhoek parcel were destemmed. All grapes were left to ferment naturally with one punch down performed daily. The wines underwent malolactic fermentation in barrel. The barrels were blended after 9 months in old French oak barrels and bottled right after. The cinsault is bottled earlier than our other red wines to maintain the crunchy fruit vibrancy unique to cinsault. No enzymes or commercial yeast was used in making the wines. VINEYARD INFORMATION The wine is made from 2 parcels, 87% of the grapes from a vineyard situated on the Rustenhof farm in the Firgrove area which was planted in 1978 and the remaining 13% from the second oldest vineyard in South Africa, planted in 1932 in Franschhoek. Both vineyards are made up of bush vines and are dryland farmed. Decomposed granite soils with under laying sandstone give this wine its elegance and finesse. “
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