Inspiration
This wine is our sophisticated and modern interpretation of the great Cape Red Blends from the 1960’s, 1970’s and 1980’s which were unique to the culture, terroir, history and tastes of the Cape. Fragrant Cinsault from old bush vines leads the blend with “Grand Cru” terroir Jonkershoek-Stellenbosch Cabernet Sauvignon providing structure. These wines are approachable upon release and have proven themselves capable of ageing incredibly well, highlighting how South Africa can make authentic, classic, and age worthy wines.
Winemaking Notes
Grapes are hand-harvested and yields are low at 2.4 tons/acre (6 tons/hectare). Vinification: 25% of the Cinsault was fermented as whole bunches for a fresh fruit flavor. All the destemmed grapes underwent a series of pump overs until dry. Further maceration is allowed before drawing off and light pressing. Malolactic fermentation completed in French oak barrels. Oaking: The Cabernet spent 15 Months in 50% new 300L French oak. The Cinsault was in 500L barrels of which 25% were new. Technical details: ALC – 14.0 % VOL; pH – 3.58; RS – 2.0 g/l; TA – 5.2 g/l
