The wine is made from 2 parcels, one vineyard was planted in 1978 and the other in 1992. Both vineyards are from a farm called Rustenhof which is situated in the Firgrove area in Stellenbosch. These bush vines are dryland farmed. The soils are decomposed granite with under laying sandstone which gives this wine its elegance and finesse.
In the cellar:
The grapes were 60% whole bunch fermented. All grapes were left to ferment naturally with one punch down performed daily. The wines underwent malolactic fermentation in barrel. The barrels were blended together after 9 months in old French oak barrels and bottled right after. The cinsaut is bottled earlier than our other red wines to maintain the crunchy fruit vibrancy unique to cinsaut. No enzymes or commercial yeast was used in making the wines.