Second oldest, low-yielding Cinsault bush-vines, planted in 1952 in Stellenbosch. Grapes are picked by hand in the early morning hours to ensure that the flavours stay intact and that the best bunches are selected for ripeness.
Whole-bunch fermentation took place in open-top fermenters with 2 punch-downs daily for 6 days. After basket press, the wine was aged in two older 500l French Oak barrels for 12 months.
The nose and palate show raspberries, cherries and spice with the wine coming across as fresh, medium to light bodied with gentle grippy tannins.