Stellenrust Cinsaut 2017
It makes for great everyday enjoyment, but will complement fried egg noodle or any seasonal salad very well.
Cold maceration allowed for at least 2 days. Active skin fermentation through a combination of Rhone and Bordeaux yeast is done in open concrete tanks with regular punch downs of the cap. The wine is kept 7-10 days on the skin and finishes malolactic fermentation in stainless steel. It is then matured for 16 months in 10% new and the rest second and third fill French oak barrels.
Ripening is often much slower with older vineyards and sugar levels barely reach 24° Balling but with optimally ripe fruit. Grapes are harvested between 23° and 24° Balling.
The grapes used for this wine are harvested from a block of old bush vine Cinsaut planted to decomposed granite in 1964 on our Bottelary property. It is unirrigated and like a camel – it can go through a whole summer without water.
- Range: Stellenrust Super Premium Range