The Vinologist journey to make a Wine with Origin Ros�, leads him to the Swartland. This hot and dry region sees Cinsault and Syrah championing over the elements to produce quality grapes for fresh, approachable Ros� wine. The Cinsault vineyards carry bountiful bunches, which are optimal for the perfect ratio of skin-to-juice. With only a mere hours skin-contact on the Cinsault and minimal intervention during fermentation, the Vinologist blends a portion of high quality, saigne-method Syrah for added complexity and structure. This lively Ros� delivers the personality of the Swartland.