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The Secateurs shape bushvines during the winter pruning and are used to pick the ripe grapes in summer.
The grapes used are from Badenhorst farm and some excellent fruit from neighboring vineyards. It is all high quality fruit that comes from old un-irrigated mountain-sloped bushvines, grown on a variety of granite soils that are naturally low yielding.
All grapes are handpicked, chilled overnight and then crushed into open concrete tanks for natural primary fermentation which lasts around two weeks. The tanks are pigeaged (foot stomped, with clean feet, normally!) twice daily during this time. The finished wine is run off into old casks and concrete tanks which have a low impact on the natural wine aromas and structures.
The wine was left of its gross lees in casks, foudres and concrete tanks for 12 months before being bottles. It was lightly filtered but not fined.
The hefty Cinsault component will ensure excellent aging and enough suppleness for drinking young. The aromas are perfumed, peppery, spicy, smokey and exhibit ripe red fruit notes. As always the palate texture of this style of wine is supple, smooth on the entry but with enough grip and freshness to finish dry and refreshing.