2022 Technical Specifications
Grape Varieties Cinsault, Pinotage
Cinsault86%
Pinotage14%
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 Cinsault and Pinotage blend from Lower Helderberg maritime microclimate. Hand-picked early morning grapes. Fermented with old world natural vinification approach. Basket pressed into old French oak. Bottled unfiltered and unfined with minimal sulfite addition.
Tasting Notes
wild berries, blackcurrant, spicy, juicy
Food Pairing lamb
Critics Ratings Decanter: 92
Decanter92
Winemag90
2021 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
2020 Technical Specifications
Grape Varieties Cinsault 95%; Pinotage 5%
Region Stellenbosch
Tasting Notes pure red fruit; rose petals; crunchy tannins
Sources: www.indigowine.com ↗ · Compare this vintage
2018 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
Klein Helderberg Road, Off R44, Stellenbosch, Western Cape 7600, South Africa
Email
Owner
Bernhard Bredell &
Pieter Bredell (7th generation)
Pieter Bredell (7th generation)
Cellarmaster
Bernhard Bredell