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Type: Ultra-Light Red / "Chillable Red" (Natural / Zero-Zero)
Region: Swartland, Western Cape, South Africa
Grapes: 100% Cinsault
Alcohol ABV: 12.5%
Aroma: Bright and punchy notes of tart red cherry, underripe raspberry, wild plum, and native fynbos herbs, backed by a faint hint of white pepper.
Palate: Airy, lean, and incredibly refreshing; the palate leans hard into crunchy red apple and cranberry with lively, zippy acidity and fine, powdery tannins.
The hand-picked fruit is 100% destemmed into open-top fermenters to avoid any heavy, stemmy green notes while preserving purity. Fermentation occurs completely spontaneously using only native yeasts with minimal extraction to retain the variety's transparent, pale red hue. The wine is aged on its fine lees in large, neutral French oak foudres and cement tanks, then bottled unfined and unfiltered with no added sulfur dioxide.
Fruit is sourced from a single 3-hectare parcel of dryland, un-trellised bush vines planted back in 1981 on the farm of Rick McGrindle. The vineyard is farmed entirely with organic and biodynamic practices, strictly excluding the use of chemical pesticides, herbicides, or synthetic fertilizers. The old vines are deeply rooted in highly impoverished, decomposed granite soils, which provides excellent water management in the arid Swartland climate and lends the fruit a distinct mineral tension.
Type: Ultra-Light Red / "Chillable Red" (Natural / Zero-Zero)
Region: Swartland, Western Cape, South Africa
Grapes: 100% Cinsault
Alcohol ABV: 12.5%
Aroma: Bright and punchy notes of tart red cherry, underripe raspberry, wild plum, and native fynbos herbs, backed by a faint hint of white pepper.
Palate: Airy, lean, and incredibly refreshing; the palate leans hard into crunchy red apple and cranberry with lively, zippy acidity and fine, powdery tannins.
The hand-picked fruit is 100% destemmed into open-top fermenters to avoid any heavy, stemmy green notes while preserving purity. Fermentation occurs completely spontaneously using only native yeasts with minimal extraction to retain the variety's transparent, pale red hue. The wine is aged on its fine lees in large, neutral French oak foudres and cement tanks, then bottled unfined and unfiltered with no added sulfur dioxide.
Fruit is sourced from a single 3-hectare parcel of dryland, un-trellised bush vines planted back in 1981 on the farm of Rick McGrindle. The vineyard is farmed entirely with organic and biodynamic practices, strictly excluding the use of chemical pesticides, herbicides, or synthetic fertilizers. The old vines are deeply rooted in highly impoverished, decomposed granite soils, which provides excellent water management in the arid Swartland climate and lends the fruit a distinct mineral tension.
