Technical Specifications
Alcohol 12.86%
Residual Sugar 1.6 g/L
pH 3.63
Total Acidity 5.1 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Cinsault
Cinsault100%
Region Swartland
Soil Weathered granite with iron
Orientation East-Facing
Sites single vineyard
Vine Age planted 1998
Fermentation Vessels Old Oak Barrel
Pressing Method Basket Pressed
Natural Yeast Yes
Maceration 20 days
Oak Aging 10 months
Barrel Size 500L barrels
Used Oak Only Yes
Production Volume 710 bottles
Bottles710
Production Details Dry-farmed single-vineyard Cinsault from Swartland (Malmesbury), from bush vines planted in 1998. The site is on an east-facing slope with weathered granite and iron-rich soils. Grapes were harvested in the morning, chilled overnight in a cold room, fermented naturally with the fruit mainly kept as whole bunches, stayed on skins for approximately 20 days, then were basket pressed. After malolactic fermentation the wine spent 10 months in old 500L barrels before bottling.
Tasting Notes
Nose: floral
Palate: depth, structure, lighter style red wine
Producer Information
Website
Address
Swartland, Western Cape, South Africa
Email
Owner
André Bruyns
Cellarmaster
André Bruyns