In the vineyards:

The cinsaut vineyard was planted in 1992 on decomposed granite soils in the Helderberg area of Stellenbosch. These bush vines are farmed solely for making this wine, the proximity to the ocean and the constant sea breeze that’s blowing here gives the wine a beautiful salty finish and additional focus on the palate.

In the cellar:

On the cinsaut vineyard we do 3 different picks. The first pick ensures that the final
blend always ends up with great acidity and a low pH. Cinsaut isn’t normally known for
low pH’s or high acidity. The last, ripest pick we fermented in stainless steel tanks. All
grapes were destemmed and lightly pressed to extract juice and a light colour without
extracting too much tannin. The juice was left overnight to settle in a stainless-steel
tank without any settling enzymes. The settled juice is then transferred to old French
oak barrels and the last pick to stainless teel tank to ferment naturally. The wine
went through Malolactic fermentation which also adds complexity to the wine. The
wine spent 8 months in barrel before bottling. No enzymes or commercial yeast was used in making the wines.