This boutique Stellenbosch winery (> 900 cs/yr) focuses on Rhone varietals and is 3 km from the Atlantic Ocean. Rare for the area, Winemaker Bernhard Bredell focuses on purity, and follows organic, dry farming, with minimal intervention practices. His vision is to restore his seven-generation wine farming roots, sustainably.
Celebrating the essence of old vine Cinsaut, a thin skinned variety, on sand soils close to the ocean. Light, elegant and delicate red with complexity and grainy tannins cementing a long follow. Floral perfumed with red cherry, pomegranates and some wild berries. White pepper and potpourri lurk behind the stage. More taste less tannin. Decently kept acidity adds to the vibrancy of the flavours on a bone dry finish. Pinotage complimenting the Cinsaut by adding length on the follow and cements something profoundly tasty.
Cinsaut noir, with only a touch Pinotage. The aim is to curate the uniqueness of these two vineyards sharing the same soil type fit to this cultivars for a lighter style. Aiming at a purer expression of the cultivars by means of natural vinification methods (no additives or alterations to the juice or wine, except trace amounts of sulphites. No filtration and no fining). Just Cinsaut and Pinotage from oxidized soils aka sand with high silica content. Eventhough these two are not usually blended together, these two vineyards are complimented by sharing a similar soil type and captures a unique tastiness in their lightness.
Gentle hand in the cellar and no pigéage. 70% of the Cinsaut underwent a semi-carbonic fermentation (wholebunches) where the other 30 was destemmed and merely handsoaked during fermentation (like extracting flavour from a tea bag). Manually basket pressed after a long slow natural fermentation and placed into old French oak barrels. Malo in barrel and aged on its lees for 6 months before blending and bottling (unfiltered and unfined). No additives or manipulations to the juice or wine, just pure wine with small amount of sulphites added before bottling. The Pinotage portion, 100% was semi-carbonic wholebunch fermentation that lasted through a long and steady natural fermentation. Basket Pressed into old French Oak barrels where it underwent malo and aged on its lees for 6 months as well