A lot of work is done in the vineyard from pruning to bunch selection during picking to ensure optimum quality fruit. The grapes were picked at 23? Balling (Brix). After de-stemming and slight crushing the mash was taken to stainless steel tanks where it was first allowed to cold soak for 3 days before fermentation commenced naturally. During fermentation the temperature was regulated between 25-28?C and the cap wetted by regular pump-overs every two to three hours. After fermentation the wine was left on the skins for a further five days before racking and light pressing. The wine was then transferred to second and third fill 300 liter French oak barrels where it was left to undergo malolactic fermentation and mature for 8 months.
Rietvallei Dark Cinsault
Dark plum red in colour. The nose reveals dark earthy black berry fruit with touches of spice and smoky nuances. The palate is intense with juicy berry fruit and hints of chocolate and spicy freshness. Beautifully rounded with gentle inviting fruit tannins and delicious, juicy, allencompassing finish.