W.O. Swartland | 48% Cinsaut, 35% Syrah, 17% Mourvedre
Abbotsdale & Paardeberg | Alluvial & Granite
Planted in early 2000s | Dry farm bush vines
North and east facing slopes
The Cinsaut was whole bunch fermented for 4 days. The Syrah and Mourvedre were direct pressed and aged in barrel for 5 months. The wine was blended after 5 months and another 2 weeks in stainless steel before bottled.
Alc: 12.5%
Christian Eedes Winemag.co.za:
“Pale red in colour. Cherry, strawberry, red apple, candyfloss and fynbos on the nose. The palate is fruit and fresh, the finish slightly salty.”