We aim to vinify extraordinary Cape vineyards. In doing so, we hope to find the voice of the land itself. Whether that voice be a choir of amazing blocks blended into one bottle, or the purity and beauty of a single vineyard soloist. We strongly believe that fine wine is grown, rather than made. In our cellar, a vineyard is allowed to become a wine without interference.
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This wine is made from dry farmed bushvine parcels with an average age of around 240 years divided by 6. Up until now we?ve always used 100% whole cluster fermentation, with very gentle extraction work, if any. Over-ripe and over-extracted Cinsault can be lead-footed and syrupy. Maturation in neutral oak and in tank. Future vintages will be matured in cement tanks.