Cinsault

The wine was made with the cuisine of the west coast in mind. Crayfish, Harders, and a cold glass of wine is part of the history that is Donkiesbaai.

Donkiesbaai on the West Coast of South Africa has been the vacation home to the Engelbrecht family for four generations. The grapes for this wine come from the small region of Piekenierskloof. The complexity of this wine comes from the unique Piekenierskloof climate which allows us to produce an elegant yet approachable wine.

The grapes are sourced from the Piekenierskloof. This Cinsault vineyard was planted in 1967. Very old, unirrigated bush vines are planted in deep sandy soils. These elevated sites have a warm climate with cooling evening winds.

Maturation takes place in seasoned 500ℓ French oak barrels for approximately 14 months.

80% of the Cinsault is destemmed, while 20% of the fruit is fermented as whole clusters. Spontaneous fermentation in open top 4-ton fermentation tanks. Gentle punch downs and pump overs are performed during fermentation.