Stellenbosch WO
This wine comes from old, dryland bush vines planted at the Rustenhof farm in the Firgrove area. The decomposed granite and sandstone soils give the wine its elegance and finesse. In the cellar, the grapes are 50% whole-bunch fermented with natural yeasts, and each batch gets one daily punch-down. After malolactic fermentation in old 500L French oak barrels, the wine is aged for nine months before being blended and bottled. This Cinsaut is bottled earlier than other reds to preserve its unique, crunchy fruit vibrancy.
Christian Eedes, Winemag.co.za 94/100:
Grapes from a vineyard in Firgrove. 50% whole-bunch fermentation, maturation lasting nine months in older 500-litre barrels. The nose shows dark cherry, floral perfume, a notable but not unwelcome fynbos character and spice. The palate is strikingly pure with lemon-like acidity and powdery tannins, the finish is dry rather than astringent – nice clarity and tension.
