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Grape Varieties:
100% Cinsault (Ungrafted bush vines)
Winemaking Method & Maturation:
Grapes were handpicked early in the morning, 30% whole bunch grapes were added to destemmed grapes and cold soaked for 24 hours in open foudres. Fermentation was initiated with selected yeast strains and kept under 22°C. Malolactic fermentation completed in tank. The wine was matured for 8 months in older 500L French oak barrels before being bottled and matured in bottle before being released.
Wine Tasting notes:
On colour
The Heidedal Old Vine Cinsault shows a surprisingly deep, vibrant red for the variety, with good intensity and concentration.
On the nose
The nose is aromatic and welcoming, with sweet red-fruit notes of cherry and raspberry at the core. These are layered with savoury hints of black olive, a touch of dark spice and a faint floral lift, adding complexity without heaviness.
On the palate
On the palate the wine is elegant yet full-flavoured, with a velvety texture and fine, slightly dusty tannins. Bright red fruit carries through alongside the olive and spice notes, supported by fresh acidity that leads to a long, lingering finish with a subtle fynbos nuance.
On the whole
An elegant, old-vine Cinsault: fragrant with red berries, cherry and savoury olive, shaped by fine tannins and fresh acidity into a long, refined finish.
Taste profile
Medium-bodied
Soft & gentle
Balanced & fresh
Bone dry
Flavours
From the fruit
From the oak barrel
From time in the bottle