Technical Analysis
pH: 3.75 | TA: 5.7g/l | Alc: 12% | FSO2: 37ppm | TSO2: 96ppm | RS: 1.4g/l
Harvest & Vineyard
The Cinsault hails from granitic soils in Paarl, while the Grenache is grown at 600 metres above sea level, tucked away in the Citrusdal Mountains. Each site contributes its own distinct character to the final blend. Grapes are harvested by hand and chilled overnight before processing. After careful hand-sorting, the fruit is placed into fermenters and gently foot-stomped.
Winemaking
The Cinsault component was 100% whole-bunch fermented, while the Grenache saw 25% whole-bunch inclusion. Fermentation for both parcels lasted around ten days before being pressed off and racked into large, seasoned French oak barrels. Malolactic fermentation occurred naturally in barrel, and the wine was matured for nine months before a light filtration prior to bottling.