A single site Cinsault in Wellington - Old bush vines grown on well-drained slopes of deep, soft loams littered with granite and quartz in the shadow of the Hawekwa mountains. Hand-harvested bush vine fruit is naturally
fermented back at the farm at Wildeberg. As little work as possible is required in order to capture the natural sitespecific energy of this unique fruit.

Tasting Notes: An ethereal nose of star anise, cherry stone, wild strawberries, and crushed rock opens gracefully, leading into a bright yet finely textured palate. Dark cherries mingle with allspice and subtle earthy tones, while the focused finish reflects the mineral-laden source that defines the wine’s character.

Food Pairing: Pairs well with a variety of different dishes, but excellent with hoi-sin duck, Karoo salt lamb off the braai, seared tuna with roast Mediterranean vegetables, and well matured hard cheese. Serve it lightly chilled and let it glide - brilliant with charcuterie, roast veg, or nothing at all. It's the kind of red that disappears faster than planned.

ANALYSIS: ALC: 13%| TA: 5.6g/l | PH: 3.37 | RS: 2.7g/l