"Our small batches are more than just exciting new releases, they serve as a vital testing ground for innovative practices that ultimately benefit our entire range of wines.”  Tyrrel Myburgh

Dry-farmed, bush vine Cinsault vineyard planted in 1997 on shallow, highly weathered granite on top of clay shale at the Klipdam Farm (next to Joostenberg Estate) in Paarl.

50% of the grapes are destemmed, with the rest wholebunch. Wild yeast fermentation occurs in open topped fermenters, with very gentle punch downs performed twice a day. The wine is matured in old seasoned 225L barrels for 10 months.

Only 501 bottles produced.

“We love our 2023 Cinsault…fragrant, refreshing and delicious. Plain old lekker. This teeny, weeny bottling is a blend of two of our favourite barrels. Give it a chill if you want to. Grab, pour, smash, repeat.”

ANALYSIS: ALC 123.5% | TA 4.5g/L | pH 3.62 | RS 1.0g/L