🌍 Swartland, South Africa
🍇 100% Cinsault
This vineyard was planted in the mid-1950s on decomposed granite soils. The vineyard has South East exposition and is 1.6 ha in extent.
Vinification: the grapes are sorted meticulously in the vineyard and transported in small picking boxes to a refrigerated container where they are left overnight to cool.
The whole bunches are fermented in dodgy old wooden vats and pumped over once daily. When fermentation is almost completed, the vat is pressed and the must is moved to a big, less dodgy, foudre for 12 months. This wine was bottled directly off its gross lees immediately after MLF.
Hermitage or Cinsault has been the workhorse of the South African industry but over the last couple of decades, its star has waned, in favour of the fancy Shiraz.
Ramnasgras Cinsault possesses the great fruit of the red spectrum, earthiness and some lovely spice. The palate is delicious in its transparency of fruit flavours, fair acid grip, and gentle tannins.