SERVE WITH Hot smoked salmon fillets, ratatouille, and tapas such as black olives and goats milk cheeses.
SPECIFICATIONS WINEMAKER Heidi Dietstein ORIGIN Paarl TERROIR / SOIL Greywacke soil with a variety sandstone and small rock fragments. VINEYARD AND CLIMATE CONDITIONS The vineyard is located in the Voor-Paardeberg wine region, about 10km from Paarl.The Cinsaut vines were planted in 1993, now 29 years old and delivered a yield of 10t/ha, in the hot and dry growing season before harvest. WINEMAKING The grapes where hand-picked in the earlier morning to capture freshness and acidity. The bunches were hand sorted and semi-carbonic maceration methods were used during, natural fermentation that took place in a stainless-steel tank. This technique lifts the fruit and creates intensity. After fermentation the grapes were pressed to 300L older French oak barrels, 3rd & 4th fill, and left to mature for 10 months. TASTING NOTE The palate has a fresh and generous texture, with well-integrated tannins and a smooth finish. DOWNLOAD TASTING NOTE
