Cinsault is truly a joyous grape to work with. Except for a little bit of sensitivity to mildew (which our Organic farming strategies easily handle) it is straightforward to farm, producing a solid crop year after year of large, loose clusters that are easy to pick and process. As an added bonus, its big, fleshy berries make quite the tasty snack while one is on the job out in the vineyard. In 2017, a week after an intense heat spike, we harvested our two blocks together on September 11th and de-stemmed them to two open-top tanks for fermentation. Thanks to Cinsaults abundance of inherent flavor, little else is required in the winemaking process beyond a two week fermentation and subsequent ageing in neutral oak for about a year before bottling unfiltered. In your glass, expect exuberant aromatics of baked cherry, grenadine, and candied orange. Similar flavors follow in the mouth, which is marked by a little sweetness to the fine tannin, and a broad, sumptuous mouthfeel. .
TA 6.4 gm/L
Grapes are certified organic (CCOF) and our farming practices are Biodynamic. Fermentation is initiated spontaneously without the addition of commercial yeast or malolactic bacteria.
Bottling Date: 12/18/2018
Release Date: 07/01/2019
Cases Produced: 382
Aging Potential: 5-7 years from vintage
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