Old Vines Cinsault Case

In the winery we did 100% whole bunch natural fermentation which started slowly after three days of cold soak and completed in 14 days, then another 4 days on the skins after the wine was fermented dry.

Partnering with Kobus and DH Van Niekerk from the farm Spes Bona on the higher slopes of Voorgroenberg, Wellington, we put much effort into this vineyard and winemaking to produce a very individually styled wine. The grapes are grown on 300 meters above sea level on decomposed granite soils and were picked beginning February from a mature 70 year old vineyard, planted in 1952.

The wine spent 6 months in older small French oak barrels before preparing ( with minimum intervention ) for bottling. The result is an honest wine and true to Old Vines Cinsault – reflecting where it comes from.