Leeu Passant Basson Cinsault 2017

This historic vineyard was planted in 1900 on the deep, sandy, alluvial soils in Wellington. This is South Africa's oldest registered red wine vineyard. The vines are dry-farmed and bush-trained, yielding concentrated fruit.

This aromatic wine has an alluring and complex nose which opens with notes of roses, cranberries, cherries, spice and a hint of thyme. The palate is fresh and silky in texture, with notes of orange peel, rhubarb, maraschino cherries, pink peppercorns and cloves. Fine tannins give great structure and an enticing mouthfeel to the wine.

• Alcohol (ABV): 13.5 %
• Acidity: 5.10 g/l
• Residual sugar: 1.10 g/l
• pH: 3.70

The grapes were cooled before being crushed and destemmed into tank, with 100% whole clusters. Fermentation began naturally with temperatures kept below 26°C. Fermentation lasted 11 days with the wine punched down twice a day to achieve optimal levels of extraction. After fermentation, the wine remained on its skins for three weeks to ensure the extraction of soft tannins. The wine was then drained and pressed to 500 litre French oak barrels. The wines are racked and blended mid-way through the year and bottled after 20 months' ageing.