The blend is an expression of the individual components: the Cinsaut offers freshness and an approachable “ease” to the wine; the young Grenache, from an amazing and very focused farmer, provides balance and structure; and the Syrah, sourced from Jakkalsfontein, is the “bad boy” of the blend bringing texture and personality.
The grapes were fermented with 30% stems and no added yeast or enzymes. The final wine was bottled unfined and with coarse filtration, and is described as “grown-up” and a perfect example of these varieties.
“44% Grenache, 39% Cinsault and 17% Syrah sourced from Swartland. 30% whole-bunch fermentation. Enticing aromatics of red berries, pomegranate, rose, fynbos and a hint of white pepper. With succulent fruit, lively acidity and chalky tannins. Approachable now but balanced and structured enough to drink well until at least 2030. Alc: 13.82%. 94/100” – Christian Eedes, Winemag.co.za
