Fabulous release of this Cinsault from a vineyard planted in 1974 in Wellington.

Hand-harvested bush vine fruit is naturally fermented at Wildeberg with 30% whole bunch pressing. 9 months ageing in 600 ltr French oak, mainly older barrels, 15% new. Minimal intervention at all stages in order to capture the natural site-specific energy of this unique fruit. It's delicious!

Enticing aromatics of red currant, raspberry, fynbos and spice. The palate, meanwhile, is light and fresh but still possesses plenty of flavour intensity. Delicate and yet full of detail. Crunchy and fresh and best served cool. Very food versatile too.