Stellenrust Cinsaut 2017
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.
It makes for great everyday enjoyment, but will complement fried egg noodle or any seasonal salad very well.
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