This wine was made from dry farmed bushvine parcels with an average age of around 240 years divided by 6. Cinsault is picked relatively early. Up until now the winemakers have always used 100% whole cluster fermentation, with very gentle extraction work, if any. This philosophy accounts for the wines being quite “light and bright”. Over-ripe and over-extracted Cinsault can be lead-footed and syrupy. Maturation in neutral oak and in tank. Future vintages will be matured in cement tanks.