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Technical Analysis

pH: 3.68  |  TA: 5.7g/l  |  Alc: 12.21%  |  FSO2: 42ppm  |  TSO2: 114ppm  |  RS: 2.2g/l

Harvest & Vineyard

Three different portions of Cinsault go into this wine all hailing from old vine bush vine blocks. Each portion is picked around 21.5-22.5 Brix so the final wine is driven by fresh red fruit and lots of spice. The grapes are harvested by hand and driven to the cellar where they spend a night in the chiller before processing the following day. A small portion of Pinotage from Durbanville gives this wine its backbone and some incredible aging potential.

Winemaking

The whole bunch clusters are sorted by hand before being placed into a small open top fermenter where they are foot stomped. Natural and commercial yeast were used here, fermentation took 10 days to finish with 3 gentle punch downs per day. Once dry, the wine was pressed off skins to tank for settling overnight before being racked to big old french barrels. Wine spent 9 months in barrel and underwent malolactic fermentation whereafter is was racked and blended. The wine was gently filtered before it went to bottle. The Pinotage was naturally fermented with 30% whole bunch and 3 punch downs a day.