The bush vine farmed grapes are from the Welgelegen farm in the Stellenbosch. Grapes are hand picked and chilled overnight before processing. The fruit was 100% destemmed. Natural fermentation takes place with a punchdown 1-2 times a day, lasting 10 days. Left on skins for 3 days after fermentation completes to allow tannins to integrate and the desired level of extraction to be achieved. Soft pressed and taken straight to older French oak for 10 months.
Only 2 barrels produced. Bottled unfined and unfiltered, while additives are limited to a small addition of sulphur prior to bottling. A harmless sediment may develop over time.
I’ve gone away from a bigger, more structured style of Cinsault to attempt to enhance the bright fruit, floral notes and freshness of the grape. I’ve also used shorter time in barrel to this effect. There is still a good, linear tannin structure and dry finish with a savoury hint on the back palate. My attempt at a great red wine for summer.
Produced by Gerhard Smith as his own project, while still part of the Creation winemaking team.