In The Cellar
We pick the grapes at three different stages to allow for natural blending components. The first pick ensures that the final blend always ends up with balanced acidity and a low pH — as Cinsaut isn’t normally known for low pH or high acidity. The last and therefore ripest pick was fermented in
stainless steel tanks. All batches were destemmed and lightly pressed to extract juice and a light colour without over-extracting tannin. The juice was then left overnight to settle in a stainless steel tank without the use of settling enzymes. Settled juice is transferred to old French oak barrels and the last pick to stainless teel tank to ferment naturally. The wine went through Malolactic
fermentation which also adds complexity to the wine and spent 8 months in barrel before bottling.
No enzymes or commercial yeast was used in making the wines.
In The Vineyard
Grapes are from a bush vine vineyard planted in 1992 on decomposed granite soils in the Helderberg area
of Stellenbosch. The vineyard is farmed solely for the purpose of making this wine. The proximity to the
ocean and almost constant sea breeze blowing over the vineyard makes for added focus and a beautiful salty finish.
"The sixth vintage of this sophisticated Rosé but the first use of this 29-year-old Helderberg located vineyard planted on soft, sandy decomposed granite just above the Craven Cinsault vineyard owned by Pieter Bredell. Several pickings make up the final wine which is fermented in old oak which removes the New World tooty fruity Rosimage001.png character to expose the more grown-up serious side of the wine a la Provençal Rosé wines. The nose if loaded with aromatics of wet granite, sun dried strawberries, oyster shells and pithy red cherry with a saline, dusty dried herb sapidity. Cool, textured and quite glycerol in the mouth, this wine has lovely intensity and a fine precision, finishing with purity and a dry minerality. Another fabulous gastronomic Rosé wine." - Greg Sherwood MW.
