A light red – the Cinsaut and Mourvedre bring candy floss, cherry and red apple – the Syrah brings weight and some tannin. Delicious.
Vineyard: Abbotsdale & Paardeberg
Grapes: Cinsaut/Syrah/Mourvedre (48/35/17)
Soil: Alluvial & Granite
Age: Planted early 2000’s
Farming: dry farm bush vines
Exposition: East and North facing slopes
Vinification: The Cinsaut fermented for 4 days on the skins – whole bunch.
Syrah and Mourvedre direct press and aged in barrel for 5 months. The wine was blended after 5 months and another 5 weeks in stainless steel before bottled.