Technical Specifications
Grape Varieties Cinsault, Pinotage
Cinsault86%
Pinotage14%
Drinking Window 2022 to 2028
Region Stellenbosch
Soil Decomposed granite sandy soils
Elevation 450.0 meters
Fermentation Vessels Open Top Fermenters
Pressing Method Basket Press
Natural Yeast Yes
Carbonic Maceration Yes
Oak Types French oak
Used Oak Only Yes
Contains Added Sulfites Yes
Unfined Yes
Unfiltered Yes
Extended Maceration Yes
Vegan Yes
Vegetarian Yes
Production Details 50% Cinsault whole bunch fermented, 50% Cinsault destemmed in open-top fermenters and hand soaked. Pinotage 60% whole bunch fermented. Basket pressed into old French oak. Undergoes malolactic fermentation in barrel and ages on lees for eight months. Cinsault aged 7 months on lees in old French oak barrels. Blended and bottled unfiltered and unfined with touch of sulfur.
Tasting Notes
wild berries, blackcurrant, spicy
Food Pairing lamb, beef, game
Critics Ratings Tim Atkin: 93
Tim Atkin93
Decanter92
Producer Information
Website
Address
Stellenbosch, Western Cape, South Africa
Owner
Bernhard Bredell
Cellarmaster
Bernhard Bredell