"From 2017 we were lucky enough to be shown some fruit from a farm we have always wanted to make wine from, named Rustenhof. This great farm in the Faure area has an abundance of lovely Cinsault, amongst many other varieties. This dry land, bush-vine block, planted in granite and sand, suits our style very well and is a pleasure to work with...
Uniquely to our usual red winemaking style, we destem our Cinsault before fermentation. We find that Cinsault has a lower acidity than Pinot noir and Syrah, so we like to capture the little acidity that it has (whole bunch ferments tend to reduce acidity). Gentle pumpovers or punch downs are performed 1-2 times a day throughout fermentation, and the wine is pressed to 500L barrels for maturation. We like to capture the fresher, brighter characters of Cinsault, and thus bottle this wine earlier than our other red wines. Unfined & unfiltered. - Winery Note
|Product Type||Wine Red Other Varietals & Blends|
|Winemaking Practices||Minimal Intervention|
|Vineyard Practices||Minimal Intervention|