Technical Specifications
Alcohol 11.0%
Grape Varieties Cinsaut, Pinotage
Cinsaut87%
Pinotage13%
Region Stellenbosch
Soil Decomposed granite sandy soils with high silica and quartz content
Fermentation Vessels Open Top Fermenters
Pressing Method Basket Press
Natural Yeast Yes
Indigenous Yeast Yes
Carbonic Maceration Yes
Oak Aging 6 months
Lees Aging 6 months
Oak Types French oak
Used Oak Only Yes
Contains Added Sulfites Yes
Unfined Yes
Unfiltered Yes
Extended Maceration Yes
Vegan Yes
Vegetarian Yes
Production Volume 2,200 bottles
Bottles2,200
Production Details 70% Cinsaut undergoes semi-carbonic fermentation with whole bunches; 30% Cinsaut destemmed and hand-soaked during fermentation. Pinotage portion (100%) undergoes semi-carbonic whole bunch fermentation. Both portions basket pressed into old French oak barrels. Cinsaut portion aged 6 months on lees, Pinotage portion aged 6 months on lees. Blended and bottled unfiltered, unfined. Natural fermentation with trace amounts of sulfites added before bottling.
Tasting Notes
floral, red cherry, pomegranate, wild berries, white pepper, potpourri
Food Pairing lamb
Critics Ratings Tim Atkin: 91
Tim Atkin91
Decanter92
Producer Information
Website
Address
Stellenbosch, Western Cape, South Africa
Owner
Bernhard Bredell
Cellarmaster
Bernhard Bredell