Technical Specifications
Alcohol 12.5%
Residual Sugar 2.8 g/L
pH 3.43
Total Acidity 5.6 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Cinsault
Cinsault100%
Region Coastal Region
Soil Granite-derived
Brix at Harvest 22.5°
Sites Stellenbosch, Paarl, and Western Cape
Fermentation Vessels Stainless Steel
Pressing Method Free-Run Juice Only
Maceration 8 days
Production Details Sourced primarily from Stellenbosch and Paarl, with select vineyards across the Western Cape. Harvested at 22-24° Balling. Eight-day fermentation at 25°C with gentle daily pump overs. Only free-run juice kept. Malolactic fermentation completed in stainless steel. No oak influence - wine shows Cinsault in its purest, most vibrant form.
Tasting Notes
Nose: violets, dried lavender, red fruit
Palate: vibrant red berries, mineral character, supple tannins, fynbos
Food Pairing grilled seafood, food pairing wines
Producer Information
Website
Address
Strand Road (R44), Stellenbosch, 7600, South Africa
Phone
+27 (21) 880 0717
Email
Owner
AdVini
Cellarmaster
RJ Botha