Michelangelo International Wine & Spirits Awards 2018 – GOLD Award
Veritas Awards 2018 – Silver Award
Michelangelo International Wine & Spirits Awards 2017 – Gold Award
National Wine Challenge 2017 – Double Gold Award
This Cinsaut is made from a single vineyard planted in 2012 on a northwest-facing slope. The Cinsaut clone used is 756 and the soil is calcareous. The vines are trellised and under drip irrigation.
Considerable work is done in the vineyard, from pruning to bunch selection during picking to ensure optimum quality fruit. The grapes were picked at 23 ºBalling (Brix). After destemming and light crushing, the mash was taken to stainless steel tanks where it was first allowed to coldsoak for three days before fermentation commenced naturally. During fermentation, the temperature was regulated at 25 – 28 ºCelsius and the cap soaked by 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-litre French oak barrels where it was left to undergo malolactic fermentation and mature for eight months.
This uniquely dark and decadent Cinsaut truly personifies its name. Dark Cin is as enchanting as it is captivating with a touch of mystery … Dark plum red in colour, the nose reveals dark, earthy blackberry fruit with touches of spice and smokiness. The palate is intense, with juicy berry fruit and hints of chocolate and spicy freshness. Beautifully rounded with gentle, inviting fruit tannins and a delicious, juicy, all-encompassing finish.
FOOD PAIRING & SERVING SUGGESTION
Pair with rare ostrich fillet, venison roast, or duck breast. Serve at room temperature (18ºC).
Residual Sugar: 3.7 g/l
Alcohol: 13.26 %
Acidity: 6.3 g/l
PH: 3.44 VA: 0.47 g/l
Total Extract: 32.6 g/l
Total SO2: 95 mg/l
Free SO2: 30 mg/l
Bottle volume: 750ml
Case size: 6 x 750ml
Pallet size: 90 x 6 x 750ml
Case weight: 9.4 kg
Closure: Natural Cork