1954 Old Bush Vine Cinsaut

Grilled Salmon: The vibrant red berry aromas and nuanced oak undertones enhance the succulent flavours of grilled salmon, resulting in a delectable pairing. Whether it's a classic Margherita, a robust Pepperoni, an earthy Mushroom and Truffle, or a flavourful Fig and Prosciutto pizza, this wine's attributes complement the diverse toppings and flavours, showcasing its adaptability and versatility in elevating the enjoyment of pizza.

We believe wines are made in the vineyard. Careful vineyard selection is therefore key to our results. Very close relationships with growers ensure sustainable vineyard practices and deliver consistent quality in the bottle. The role of the viticulturist is to guide our growers to produce the best possible quality fruit. In the ideal world the role of our winemaking team is to capture the essence of the fruit in the bottle. We do not believe in heavily wooded wines and use of “New Oak”. For us a barrel is largely a very practically designed vessel to facilitate the development of the intrinsic qualities of the grapes. So, it is all about the grape. We have access to some of the finest certified old vineyard blocks (older than 35 years) in the Industry. This segment of our business is becoming particularly interesting and we strive to keep these vineyards in the ground.

Attentively supervising the grape ripening process to ensure optimal harvest timing, particularly in warmer vintages. Grapes were carefully handpicked at optimal ripeness (22-23 Degrees Balling) with a meticulous selection process in the vineyard to ensure the quality of the berries.

Following secondary fermentation, the wine was gently transferred to 225-liter barrels for an 11-month maturation period. This allowed for the development of complexity and refinement.

The grapes were naturally fermented on their skins, incorporating a fraction of dried stems to enhance the extraction and tannin profile, particularly important for the larger berry Cinsaut grapes. Primary fermentation took place in open fermentation vessels, with regular manual punch downs to facilitate colour and flavour extraction.