Cinsault grapes that came predominantly from the Swartland and Paarl areas.
Harvested early, late January to mid February during the warm and healthy
season to retain freshness and vibrant primary fruit.
Aromas and flavors all focussed on the red spectrum, embracing the natural sweeter
notes of Cinsault combined with a fine firmness on the palate and juicy fruit at the
center of it all.