50% Cinsault 50% Cabernet Sauvignon
The cinsault was picked in early February off the slopes of the Simonsberg. Destalked with reintroduction of 10% stalks, spontaneous fermentation in Concrete vats with only manual punch downs. Basket pressed and aged in foudre for 12 months. The Cabernet from the hills of Darling is picked last, early March. Fully destalked into open top fermenters, fermentation begins spontaneously and only punch downs were use for gentle extraction. Wines are then basket pressed and aged for 12 months in seasoned barrels. After 12 months the two components are blend and bottled. A true reflection of a Cape Claret of old.
Ruby hue, not too dark classic & structured not overly ripe poised liquorice, aniseed inky