Description:

Historically, Cinsault was regarded as a 'workhorse grape' – a cheap blending component that was commonly used to bulk up and add brightness to Cabernet Sauvignon. This red blend from one of our fave low-intervention winemakers, Jorrie du Plessis, heroes the sidekick.

Grapes are picked and sorted. The Cinsault is then fermented with 10% wholebunches and light extractions, while the Cab Sauv grapes are destemmed, given regular punch downs, and left on skins for 3 weeks. Wines are aged individually for 9 months before being blended and bottled.

Jorrie champions both Cinsault and Paarl with this delish, light, and textured red blend that is easy to drink and very very easy to love.

Nose: Lifted aromatics with clean lines and red berry perfume.

Palate: Sour cherry, juicy plum skin, and warm red spices.

Finish: Silky tannins with vibrant freshness and a light-on-its-feet texture.

#REDWINE #CINSAULT