5 December 2018
In
IN THE VINEYARDS
Grapes are from a 32 year old vineyard planted in clay rich granite soils in the Daljosafat area of Paarl. This vineyard was specifically selected for this wine as the rich soils give the wine great depth on the mid-pallet.
IN THE CELLAR
All grapes were de-stemmed and lightly pressed to extract juice and a light colour without extracting too much tannin. Juice was left overnight to settle in a stainless steel tank without any settling enzymes. Settled juice then transferred to old French oak barrels to ferment naturally and also avoid the usual sweet flavours associated with blanc de noirs. The wine went through Malolactic fermentation which also adds complexity to the wine. The wine spent 8 months in barrel before bottling. No enzymes or commercial yeast was used in making the wines.
FOOD PAIRING
Ideal for lunches, freshly caught fish, with a fresh garden salad. For a starter, fresh West Coast Oysters with pomegranate seeds
5 December 2018
In
IN THE VINEYARDS
The wine is made up of two parcels of fruit which are picked and vinified separately and only blended together before bottling. 60% of the fruit is from old (40 years) dryland bush vines in Stellenbosch, planted on decomposed granite soils. The remainder of the grapes are from 32-year-old vineyards planted in clay rich granite soils in the Daljosafat area of Paarl.
IN THE CELLAR
The Stellenbosch grapes were 100% whole bunch fermented and the Paarl grapes 60% whole bunch fermented with the rest being destemmed. All grapes left to ferment naturally with one punch down performed daily. The wines underwent malolactic fermentation separately in barrel. The wines were blended together after 9 months in old French oak barrels and bottled right after. The cinsaut is bottled earlier than our other red wines to maintain the crunchy fruit vibrancy unique to cinsaut. No enzymes or commercial yeast was used in making the wines.
FOOD PAIRING
Duck breast with cherry/raspberry sauce and fresh greens or Lukas’ favourite, Moussaka made from venison mince
