Technical Specifications
Alcohol 12.5%
Residual Sugar 1.7 g/L
pH 3.55
Total Acidity 4.7 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Cinsault
Cinsault100%
Drinking Window This wine drinks well on release but will reward with cellaring for up to 6 years from harvest.
Region Western Cape
Soil Decomposed granite, Oakleaf and clovelly
Elevation 200.0 meters
Orientation East
Vineyard Yield 25 hL/ha
Grapes Picked February 16, 2020
Brix at Harvest 21.6°
Vine Age 22 years
Fermentation Vessels Concrete Egg
Pressing Method Whole Cluster
Maceration 25 days
Total Aging 9 months
Bottling Date November 2020
Extended Maceration Yes
Production Details This 100% Cinsault from a single 22-year-old bush vine vineyard in the Swartland growing on decomposed granite, Oakleaf/Clovelly, soils. The grapes were harvested at around 21.6 brix on the 16th February. The grapes were picked into small grape crates and placed in a cold store overnight. A small amount of SO2 was added to protect the must during the 5-day cold soak. While the must warms up the fermentation started naturally, 60% being whole bunch. Fermentation lasted around 10 days. Pumpovers took place twice a day for extraction. The wine was left on the skins for additional maceration. It spent a total of 25 days on the skins. After which it was drained and pressed to a concrete egg for Malolactic Fermentation. The wine was in a concrete egg for 9 months before being bottled in November 2020.
Tasting Notes
Nose: rose petal, sour cherry, dried herbs
Palate: silky, elegant, floral, cherry
Food Pairing delicious on its own, charcuterie
▸ Sources (1)
Producer Information
Website
Phone
+27 (0)82 413 4335
Email
Owner
Miles Mossop
Cellarmaster
Miles Mossop