Our 100% Cinsaut is derived from handpicked older dryland vines from Wellington. This robust red is naturally fermented with 30% whole bunch grapes, before being matured in older oak barrels and a cement egg for 12 months.
Reducing sugar 2.15 g/l
Total acidity 5.1 g/l
F SO2: 18 mg/l
Volatile acidity 0.48 g/l
Limited production of only 1996 bottles.
Also available in magnum, 3L and 5L bottles.
R250 per bottle (750ml)