This historic parcel of dry farmed bush vine Cinsault grows on an ancient riverbed in Wellington, comprised of deep sandy alluvial soils, which provides the incredible perfume and structure in this wine.
This is the oldest registered red wine vineyard in South Africa, planted in 1900 on the first selection of rootstocks available in the country.

To highlight the natural tannins of this heritage Cinsault site, 100% crushed whole clusters were placed into tank with only minimal sulphur added and no further additions. Fermentation began spontaneously, with regular pigeage carried out as needed. Given Cinsault’s naturally energetic fermentation, temperatures were carefully moderated to preserve the purity of fruit. After three weeks of extended maceration, the wine was drained and pressed to barrel.

This wine was matured for twenty months in 500L French oak barrels