Description
Captivating sweet and savoury aromas, with notes of strawberry, bay leaf, blueberry, and earthy compost. Hints of paprika and cinnamon add a spicy complexity, leading to bold flavors on the palate.
Medium-bodied with grippy, spicy tannins, revealing layers of sour cherry, strawberry and black pepper on the finish.
Medium-bodied with grippy, spicy tannins, revealing layers of sour cherry, strawberry and black pepper on the finish.
Cinsault grapes were fermented in open-top fermenters, with 25% of the grapes left as whole bunches and 75% destemmed and left as whole berries.
The grapes were not crushed to capture fruit purity and varietal definition. Fermentation and maceration took place over a period of 7 days before pressing. Maturation occurred in seasoned 500L French oak barrels for 12 months.
Winemaker: Jean Engelbrecht and Roelof Lotrie
The grapes were not crushed to capture fruit purity and varietal definition. Fermentation and maceration took place over a period of 7 days before pressing. Maturation occurred in seasoned 500L French oak barrels for 12 months.
Winemaker: Jean Engelbrecht and Roelof Lotrie
First conceived in 2005, the wine evolved from a single Bordeaux-style blend, to a range that reflects the Stellenbosch viticultural landscape. The Stellenbosch Reserve now encompasses seven wines, red and white, focusing on the classic Stellenbosch varieties of Chardonnay, Chenin Blanc, Cinsault, Merlot, Syrah and Cabernet Sauvignon. The wines, like the place, capture that beautiful balance between accessibility and seriousness.
