Cinsault grapes that came predominantly from the Swartland and Paarl areas.
Harvested early, late January to mid February during the warm and healthy 2016
season to retain freshness and vibrant primary fruit.
Cellar & Blending Notes:
Grapes crushed and left on the skins for a short amount of time, around 1-2 hours.
Fermented in stainless steel tanks and racked off its primary/gross lees right after
fermentation. Wine was stabilized and bottled at the end of March to be ready to ship
Aromas and flavors all focussed on the red spectrum, embracing the natural sweeter
notes of Cinsault combined with a fine firmness on the palate and juicy fruit at the
centre of it all.
Aging & Drinking Suggestions:
This wine is made for early consumption in the company of glorious sunny days and
good friends. Or interesting stangers that will soon become friends. Will pair well with any lighter al fresco style dining, but also pairs exceptionally well
with more wine.