Let op, voorverkoop: deze wijn zal omstreeks juli geleverd worden.
This aromatic wine has an alluring and complex nose suggesting roses, cranberries, cherries, spice and a hint of thyme. The pallet is fresh and silky textured, with notes of orange peel, rhubarb, maraschino cherries, pink peppercorns and cloves. Fine tannins give great structure to the wine. Best served at 16-18°C.
Technical Details at Bottling: Alcohol 14.5% – RS 2.2 g/l – TA 5.3 g/l – pH 3.72
Source of Grapes:
From an historic parcel of dry farmed bush vine Cinsault planted in 1900 in deep sandy alluvial soils in Wellington. This is South Africa’s oldest registered red wine vineyard and we have had the privilege to farm and care for it since 2014. .
Date(s) Harvested: Grapes were hand-harvested in the early morning of 9 February 2017
Yields: 2 tons/ha = 12 HL/ha
The cool grapes are crushed and destemmed into tank, with 50% whole clusters. Minimal sulphur is added, and no further additions are made. The fermentation begins without inoculation and the wine is pigeaged twice a day. Temperatures are not allowed to exceed 26°C. Fermentation lasted 11 days. After fermentation, 3 weeks skin contact is given, and the wine is then drained and pressed to barrel. The wines are racked and blended mid-way through the year and bottled after 20 months in barrel.
Maturation: 20 months in 250L French oak barrels, followed by a year in bottle