Technical Specifications
Alcohol 12.7%
pH 3.57
Total Acidity 5.3 g/L
Grape Varieties Cinsaut
Cinsaut100%
Region Stellenbosch
Soil Decomposed granite with underlying sandstone
Natural Yeast Yes
Oak Aging 9 months
Oak Types French Oak
Production Details The grapes were 40% whole bunch fermented with natural fermentation and one punch down performed daily. The wines underwent malolactic fermentation in barrel. The barrels were blended after 9 months in old French oak barrels and bottled right after. The Cinsault is bottled earlier than other red wines to maintain the crunchy fruit vibrancy unique to Cinsault. No enzymes or commercial yeast was used in making the wines.
Producer Information
Website
Address
5 Pieter Hugo Rd, Southern Paarl, 7646, South Africa
Phone
+27 (0)82 093 8091
Email
Owner
Lukas &
Roxanne Van Loggerenberg
Roxanne Van Loggerenberg
Cellarmaster
Lukas van Loggerenberg