The exuberant 2018 Cinsault is a blend of two different parcels we farm on the Estate. The first block, from 1991, has settled down over the years, overcoming young Cinsaults tendency to throw a large crop at the expense of quality. Its now a model of balance, producing plump, concentrated clusters. When planting the younger block in 2008, we chose a path of tough love to mitigate the vigor, and installed no drip lines nor a trellis at all. Dry-farmed from the start, the vines are like small trees, growth is limited by nature, the way you never see an oak with its limbs touching the ground.
After harvest in late September, we experimented for the first time with whole-cluster fermentation, and we love what this more traditional technique brings out: brambly raspberry and red currant aromas are made to pop right out of the glass, with intricate spiciness and delicate violet notes also gained in the process. In the mouth it is medium-bodied, with a compelling tension between bright fruit and dark spice flavors. A touch of tannin, also a whole-cluster discovery, frames the wine nicely on the finish.
TA 5.8 gm/L
Grapes are certified organic (CCOF).
Fermentation is initiated spontaneously without the addition of commercial yeast or malolactic bacteria
Bottling Date: 11/12/2019
Release Date: 08/29/2020
Cases Produced: 532
Aging Potential: 3-5 years from vintage
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