Rietvallei Estate "Dark Cin" Cinsaut 2016

Rietvallei Estate "Dark Cin" Cinsaut 2016

This uniquely dark and decadent Cinsaut truly personifies its name. Dark Cin is as enchanting as it is captivating with a touch of the mysterious… Dark plum red in colour. The nose reveals dark earthy black berry fruit with touches of spice and smokey nuances. The palate is intense with juicy berry fruit and hints of chocolate and a spicy freshness. Beautifully rounded with gentle inviting fruit tannin's and a delicious, juicy, all-encompassing finish./p

Pair with “rare” ostrich fillet, venison roast or duck breast. Serve at room temperature (18 degrees Celsius)

variety : Cinsaut [ 100% Cinsaut ]
winemaker : Kobus Burger
wine of origin : Robertson
analysis : alc : 13.26 % vol  rs : 3.7 g/l  pH : 3.44  ta : 6.3 g/l  va : 0.47 g/l  so2 : 95 mg/l  fso2 : 30 mg/l  
type : Red  style : Dry  body : Medium  taste : Fragrant   wooded
pack : Bottle  size : 750ml  closure : Cork  

ageing : 5-10 years

in the vineyard : This Cinsaut is made from a single vineyard planted in 2012 on a northwest-facing slope. This Cinsaut clone is 756 and the soil type is calcareous. The vines are trellised and under drip irrigation./p

about the harvest: A lot of work is done in the vineyard from pruning to bunch selection during picking to ensure optimum quality fruit. The grapes ware picked at 23 Balling.

in the cellar : After de-stemming and slight crushing the mash was taken to stainless steel tanks where it was first allowed to cold soak for 3 days before fermentation commenced naturally. During fermentation the temperature was regulated between 25° - 28º C and the cap wetted by regular pump-overs every two to three hours. After fermentation the wine was left on the skins for a further five days before racking and light pressing. The wine was then transferred to second and third fill 300 liter French oak barrels where it was left to undergo malolactic fermentation and mature for 8 months

OTHER VINTAGES - not for sale