The bushvine fruit was hand-harvested and left fully intact and were fermented roughly 60% whole-bunch in in open-top stainless-steel one-ton fermenters. The only addition to the fermentations were Lukas’ hands as he performed daily punchdowns each morning over the course of the first four days, then daily pumpovers over the next ten. After three weeks, the lots were basket-pressed with the gross lees to old 500L French oak barrels. Malolactic fermentation occurred naturally and after eight months of aging, the barrels were blended to tank to settle. The Cinsaut was bottled earlier than the other reds in order to maintain the piquant, crunchy fruit vibrancy unique to Cinsaut (when picked at the optimum time). The wine was bottled without fining or filtration and just a small addition of sulfur.
Translucent light garnet. A flighty bouquet of red cherries and cranberries along with some sweeter strawberries envelops the nose with incredible precision. There is a refreshing leafy nuance akin to the green strawberry leaves in addition to the fruit as well. The palate is linear and brisk and with air gains weight with additional notes of pink peppercorns and pink grapefruit with pomegranate juice emerge. The finish is long and persistent with salty rosewater tones and a light grip.
