Swartland Cinsaut 1990

Beef, Lamb, Pork, Vegetarian, Poultry

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.

After secondary fermentation the wine was transferred to 225 litre barrels where it matured for 11 months.

Handpicked at 22-23 Degrees Balling, selection pick in the vineyard to ensure healthy Berries. Naturally fermented on skins with a fraction of dried stems to compensate for the relatively low extract and tannins of the bigger berry Cinsaut grapes. Primary and secondary fermentation in open fermentation vessels with regular manual punchdowns.