Cinsault 'Wellington'

• 100% dry farmed bush vine Cinsault
• Hand harvested from a historic parcel planted in 1900 in the deep sandy alluvial soils in Wellington
• This is South Africa’s oldest registered red wine vineyard
• Cool grapes are crushed and destemmed into tank, with 100% whole clusters, with minimal sulphur is added, and no further additions are made
• Fermentation begins without inoculation and the wine is pigeaged twice a day with temperatures are not allowed to exceed 26°C and lasted 11 days
• After fermentation, 3 weeks skin contact is given, and the wine is then drained and pressed to French 500L barrel
• The wines are racked and blended mid-way through the year and bottled after 20 months in barrel

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