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93 points - Tim Atkin
The guiding principle for Wade Metzer’s winemaking philosophy is that winemaking must always respect the fruit. To achieve this he uses non-interventionist principles; no mechanical interventions, indigenous yeasts and no fining or filtration. Many of his wines are Old Vine Certified, including this Cinsault.
Sourced from a single-vineyard of dry-land bushvine, planted on the foothills of the Helderberg in 1957 – the oldest block that Wade currently works with.
The majority of grapes (70%) were destemmed into open top fermenters, with 30% being added as whole bunches. 5 days of cold soaking preceded fermentation, using only natural yeasts. Punchdowns were only done once a day during fermentation. The wine was basket pressed before being transferred to seasoned barrels, using gravity, for 9 months of ageing. Bottled unfined and unfiltered.
The wine shows delicate flavours of ripe cherries, cranberries, peppery spice as well as a hint of lavender. Despite its delicacy, the palate is firm and concentrated with fine dry tannins. An extremely versatile food wine that compliments everything from shellfish to white meats and on to aged cheeses.
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