Cinsault 2023

Winemaker observations

Colour: Lighter, translucent red

Bouquet: Ripe strawberry aromas

Taste: Grippy, red berry with a distant hint of light oak.

Food pairing: This wine is affectionately referred to as our Breakfast wine! Light & refreshing, and should be served chilled. Will work well with smoked salmon, cold meats and of course breakfast! An easy drinker!

Vineyard

From an established vineyard laid out in the Gamka River floodplain. South/West of Calitzdorp, Klein Karoo. Perold 3 strand trellis. Harvested later in February at 22ᴼ Balling for fruit & acid balance.

Winemaking

Harvest by hand as early as possible, ensuring grapes arrive at the cellar as cool as possible. Fermentation takes place over 5 or 6 days. Inoculation takes place with commercial yeast, but generally after a period of initial wild yeast fermentation with gentle punch downs to avoid over-extraction of harder tannin typical of the variety.

Towards the end of alcoholic fermentation (AF), free-run wine is transferred to a tank, the skins pressed, and juice added to the free run if deemed appropriate. After a brief period in the tank, the wine is transferred to a barrel for malolactic fermentation (MF), after which the wine is racked off the lees and returned to selected barrels for ageing. Bottling takes place within 12 months of harvest to maintain freshness.