“CELLAR INFORMATION We pick the grapes at three different stages to allow for natural blending components. The first pick ensures that the final blend always ends up with balanced acidity and a low pH — as Cinsaut isn’t normally known for low pH or high acidity. The last and therefore ripest pick was fermented in stainless steel tanks. All batches were destemmed and lightly pressed to extract juice and a light colour without over-extracting tannin. The juice was then left overnight to settle in a stainless steel tank without the use of settling enzymes. Settled juice is transferred to old French oak barrels and the last pick to stainless teel tank to ferment naturally. The wine went through Malolactic fermentation which also adds complexity to the wine and spent 8 months in barrel before bottling. No enzymes or commercial yeast was used in making the wines. VINEYARD INFORMATION Grapes are from a bush vine vineyard planted in 1992 on decomposed granite soils in the Helderberg area of Stellenbosch. The vineyard is farmed solely for the purpose of making this wine. The proximity to the ocean and almost constant sea breeze blowing over the vineyard makes for added focus and a beautiful salty finish. “
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