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This wine is made from dry farmed bushvine parcels with an average age of around 240 years divided by 6. We tend to pick Cinsault relatively early. Up until now we’ve always used 100% whole cluster fermentation, with very gentle extraction work, if any. This philosophy accounts for the wines being quite “light and bright”. Over-ripe and over-extracted Cinsault can be lead-footed and syrupy. Maturation in neutral oak and in tank.