Production
Made from a single site of bush vine Cinsault in Wellington, planted in 1974 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 at Wildeberg with 30% whole bunch pressing. 9 months ageing in 600 ltr French oak, mainly older barrels, 15% new. Minimal intervention at all stages in order to capture the natural site-specific energy of this unique fruit.
Tasting notes
A fresh, lifted nose with ripe cherry and damson fruit and hints of cinammon and allspice. Bright and finely balanced on the palate with juicy red fruit and tangy acidity offset by warm, gently earthy notes leading to a pure, focussed finish.
Food match
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.
