The Red Snapper Cinsault
The wine shows delicate flavours of ripe cherries, olives and peppery spice as well as a hint of Turkish Delight. 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.
Grapes were harvested early mornings by hand before the bunches were destalked. Whole berries were fermented for 15 days at 20 – 25 degrees Celsius in stainless steel fermentation tanks. During the fermentation process pump overs were done twice a day to ensure delicate tannins. The tanks were lightly pressed at 6 balling and fermentation was completed in older barrels. Malolactic fermentation was also completed in barrels. The wine was matured a further 8 months in barrels before racked for bottling.