The heavier soils express more density in the wine, and this is accentuated further by the dry 2018 vintage. Together they bring a serious presence and weight to the wine. The intensely aromatic nose is full of red berry and fynbos character. The palate is big on flavour, showing succulent mixed berries and some savoury, meaty notes. The grippy tannins give structure, texture and length. Best served at 16-18°C
Technical Details at Bottling: Alcohol 14.5% – RS 2.2 g/l – TA 5.3 g/l – pH 3.7
Source of Grapes:
From a magical parcel of dry-land bush vine Cinsault planted in 1932 in the clay rich soils of the eastern slopes of the Hawekwa mountains in Franschhoek. This is South Africa’s second oldest registered red wine vineyard and we have been caring for it since 2014.
Date(s) Harvested: Grapes were hand-harvested in the early morning of 21 February 2018.
Yields: 4 tons/ha = 24 HL/ha
Grapes are crushed to tank, with 100% whole clusters. Minimal sulphur is added, and no further additions are made. Fermentation begins without inoculation and the wine is pigeaged twice a day. Temperatures are not allowed to exceed 28°C. Fermentation lasted 8 days. After fermentation, 2 weeks skin contact is given, and the wine was drained and pressed to barrel. The wine was racked and blended mid-way through the year and bottled after 20 months in barrel.
Maturation: 20 months in 500L French oak barrels; 10% new.
CE’s rating: 92/100
From a 1932 vineyard. Matured for 20 months in 500-litre barrels. Plums, cherries and spice on the nose. The palate is juicy, round and relatively soft. Gives the perception of sweetness, this only in the best sense (the wine is technically dry) and the tannins are very fine.