Technical Specifications
Alcohol 13.5%
Residual Sugar 4 g/L
pH 3.6
Total Acidity 5.2 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cinsaut
Cinsaut100%
Drinking Window Drinking well now but can be enjoyed for another 7 years if cellared correctly.
Region Wellington
Soil Decomposed granite soils
Elevation 250.0 meters
Orientation West-Facing Slopes
Vine Age planted 2003; previous vineyard planted 1964
Natural Yeast Yes
Oak Aging 12 months
Bottle Aging 6 months
Oak Types French
Barrel Size 225L and 300L
Extended Maceration Yes
Production Details The winemaker prepares a pied de cuve to initiate natural fermentation. This ensures spontaneous fermentation of the grapes harvested a few days later. The vineyard is then hand-harvested, hand-sorted and de-stemmed. Spontaneous fermentation is facilitated by daily pump-overs. The wine spent an extended time on the skins after fermentation, then matured for 12 months in 225L and 300L French oak barrels with further bottle maturation for at least another 6 months.
Tasting Notes
Nose: Lovely fresh cassis aromas with hints of tobacco, purple flowers and savoury notes
Palate: The nose follows through onto the luscious palate with lively berry and cherry flavours. Although medium-bodied it is a bold wine with an elegant structure.
Food Pairing antipasti, barbecued meat, Italian tomato-based dishes such as burrata salad or pasta al pomodoro
Individual Vintages
Producer Information
Website
Address
Hexberg Road, Wellington, 7655, South Africa
Phone
+27 21 864 1037
Email
Owner
Bosman Adama (Pty) Ltd
Cellarmaster
Corlea Fourie