“The Cinsault grapes are sourced from a single vineyard located on the predominantly decomposed granite soils of the Paardeberg. The vineyard is an exposed, hardy site, planted on a shale base seam that runs along the North-Eart side of the Paardeberg. The vineyard, while exposed, is rooted in dense, cool soils making for a powerful, tannic yet fragrant wine. Harvest is done by hand and the grapes are left in whole clusters to start spontaneous fermentation in stainless steal tanks. The grapes are slowly crushed by hand over two weeks to release the fermenting juice and allow for skin and stem contact to take place. The juice is then transferred to a 670l Nomblot concrete egg where the wine matures for 12 months. The wine is finished for a further 12 months in stainless steel to allow for natural settling.” – Silwervis.
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